Is kombu soaked in hot or cold water, and is kombu still soaked in cold water after cooking? How lon

When soaking kombu, use warm water and put a little white vinegar in it, and the kombu can be soaked well. First of all, we prepare a basin, put the kelp in, if it is too big, you can cut it smaller, so that the soaking time will be faster, add warm water to the basin to cover the kelp, put a small amount of white vinegar in the warm water, stir well with chopsticks, about ten minutes or so to soak it, if it is not soaked well, add some white vinegar on it. Because there is a substance in kelp that is insoluble in water and needs to be melted away with the acid of white vinegar, we put a few drops of vinegar when soaking kelp.

Kelp can be made into cold kelp shreds.

Prepare ingredients: kelp, oil, garlic, light soy sauce, vinegar, and chili. Method: Soak a handful of kelp and distribute a few drops of white vinegar. Wash two handfuls of kelp, control the moisture and set aside.

After boiling the water, put the kombu shreds in it and take it out in cold water. Heat the oil in the pot and put the chili pepper and green onion in it and fry until fragrant, then add the chili pepper and light soy sauce and then put the kelp in it, and stir-fry evenly. The appetizing cold salad with shredded kelp is ready, and the method is very simple.

Kelp should be thicker, no spots of kelp is fresh, the color of kelp can not be too beautiful, too beautiful is the addition of fluorescent.

When you put chili peppers, you can put them according to your liking. Kombu can also be made into kombu radish, and the ingredients are radishes, kelp, garlic, oil, salt, and light soy sauce. Method: Cut a handful of radishes into cubes and cut the kelp into cubes. Second, put the radish and kelp in a pot, put some water, and add the camellia oil.

After the dish is cooked thoroughly, turn on the high heat to reduce the juice, add light soy sauce and salt to adjust the taste, stir well and then get out of the pot, and then put some minced garlic.

This boiled dish has very little fat, suitable for people to eat, salty and sweet and spicy, very delicious. The nutritional value of kelp is very rich, containing a lot of fat, protein, and carbohydrates, which are several times higher than other vegetables. Kelp is also a very high iodine content that can prevent thyroid tumors.

It can lower blood pressure, lower blood lipids, control tumor development, and improve immunity.

and other effects, ordinary people can eat kelp, but there are hemorrhoids.

And allergies are not suitable for eating kelp.

You can soak kombu in warm water at about 40 degrees Celsius.

Soak kombu method steps:

The method is very simple, first we prepare a basin, cut the kelp we want to soak into the small pieces we want with scissors, the kelp is too large and too long, which is not conducive to soaking.

We add warm water to this kelp, and about 40 degrees Celsius is the best. Give him no kelp. Remember not to use cold or boiled water, because it is not easy to soak in cold water kelp, and it is easy to lose the nutrients in kelp when added to boiling water.

We need to add a little white vinegar to this water, why add white vinegar, because the dried kelp will be attached to a layer of gum called algin, which is insoluble in water, and then expands after absorbing water, it will form a film on the surface of this kelp to prevent our kelp from absorbing water and soaking, which is why kelp is so difficult to soak, add a little white vinegar, the acidification in the vinegar can destroy this layer of gum, so that our kelp will be soaked and softened very easily.

In the process of soaking, it is best to take out a larger basin and put the kelp upside down in this water, so that the kelp can fully absorb the water. Soak for about 10 minutes and the kelp will be ready to soak.

When it comes to kelp, the first thing that many people think of is hot pot, strings of incense, and rice noodles across the bridge. In fact, there are many ways to make kelp, it can be used to make soup, it can be mixed with cold dishes, it contains sufficient iodine, vitamins and other nutrients. However, it is difficult for people in the Northeast to buy fresh kelp, so they can only buy some dried kelp, and soak it anytime and anywhere if they love to eat it, but many people do not know how to soak the kelp correctly, resulting in the kelp being black, hard and fishy.

Many people feel that soaking kelp is the same as soaking fungus, as long as you use hot water to soak it out softly, you can use it, but this method is not right, the appropriate way should be to steam it in a pot for 20 minutes, and then put it in cold water to soak. That will remove the smell of kombu. If you soak the kelp in small water immediately, it is very easy to cause the nutrients to leak out, and the taste will be harder, and the kelp will lose its original taste.

If we first put the kelp in the pot and steam it for 20min, the aroma of the kelp can be released, and the kelp will not become hard, and the taste is very good. In addition, after steaming, you can also put it into warm salt water to soak, or apply rice water, you can also add a little vinegar to the water, not only can soak the kelp softly, but also have the effect of removing the fish, it is very important to do this step well, so that the kelp meat is thick and delicious, soft and glutinous and delicious, and the nutrients do not flow out. After these steps, everyone can eat kelp, put it in a pot to cook soup or take it, after boiling it, it can be taken together with other cold vegetables, and the taste is particularly delicious.

It is likely that some people will wonder why dried kelp, which was originally dark brown, turns emerald green when cooked. Are there any additives? In fact, this is also the norm, and dried kelp will show an emerald green color when it comes into contact with hot air, which is not easy to affect the human body.

It must be noted that after the kelp is cooked, do not soak it in cold water for too long, because soaking for too long will make the kelp more and more soft and rotten, which will affect the taste.

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Boiled kombu balls do not need to be soaked in cold water, fresh kelp is steamed without washing for 10 minutes, and then soaked in cold water for 3 hours.

The kelp can be soaked in cold water after cooking; Soak for about a minute or two, but you can soak for too long, which will affect the taste.

Kelp is a very nutritious food, kelp is rich in trace elements, soak it in cold water after cooking, but the time should not exceed two hours.

1. You can use cold water to soak it, but because iodoacetic acid and mannitol in kelp can be soluble in water, if the dried kelp is soaked in water for more than a few hours, iohexanic acid will lose about 90%, and mannitol is mostly dissolved, which may reduce the nutritional value of kelp.

The frost-like white powder that often comes to the dried kelp makes it feel unclean, and I always try to scrub it clean. In fact, this layer of white powder is an organic compound "mannitol" that people are not very familiar with, which is a valuable medicinal substance.

2. There are many ways to soak kelp:

Soak the kelp in rice water in advance; Or add a little (not too much) edible alkali or baking soda when boiling kelp, after boiling soft, soak the kelp in cold water, clean it, and then remove it to eat. Or open the ball of dried kelp and put it in the cage drawer to steam it in water for about half an hour, and then soak it in water overnight, which can make the kelp not only crisp and tender, but also soft and delicious.

Spicy kelp shreds.

First, the materials. Ingredients: 3 slices of kelp.

Excipients: 1 spoonful of oil, 1 pinch of salt, 1 spoonful of chili powder, a few cloves of garlic, 1 ginger.

Second, the practice. 1. Put fresh organic kelp in a basin and wash it with water.

2. Cut the cleaned kelp into even shreds.

3. Put it in clean water and rub it repeatedly, remove the salty taste as much as possible, and taste it while kneading until the salty taste becomes light, and then remove and drain the water.

4. Dice ginger and garlic for later use.

5. Put it in the oil pan and stir-fry until fragrant.

6. Turn off the heat and sprinkle in the paprika.

7. Stir-fry evenly, turn on low heat, and stir-fry the chili oil until fragrant.

8. Pour the kelp shreds into it and turn to high heat.

9. Stir-fry quickly to evenly stick the condiments to the kelp shreds.

10. Sprinkle with chopped green onions to get out of the pot, hot, warm the heart and stomach, if it is summer, put it in the refrigerator to eat more refreshing.

Hello, I am very happy to serve you, it is recommended that the pot under cold water will be better when boiling kelp celery, if you use hot water directly, it will cause the fishy smell in the kelp to come out, even if the fishy smell is boiled well, it will remain in the soup in large quantities, affecting the taste. If you use cold water, the fishy smell can be emitted during the heating process of the source, making the umami more obvious. In addition, when we boil kelp in cold water, we can also pour an appropriate amount of vinegar into the water, which can play a role in softening the kelp, and can also retain the nutrients in it to the greatest extent, so that the kelp tastes better.

Don't just add water to soak kelp, the chef taught me a trick to quickly soak without peculiar smell.

Yes. 1

Fresh kelp is caught from the sea, brown and must be boiled in water to turn green before it is cooked.

2 There is also a kind of green shredded or knotted kelp sold in the vegetable market, most of which have already been cooked by the store, but for the sake of hygiene, you have to cook it again when you buy it home. Best wishes!

It is best to choose warm water for soaking, and it is best not to use too hot water, and not too cold water.

Because soaking in water that is too hot may destroy the vitamin C and iodine ions in the kelp, it is not conducive to the body's absorption of the nutritional value in the kelp. However, if you choose to soak the kelp in too cold water, you will not be able to let the water enter the inside of the sea, and you will not be able to soak the kelp, so it is generally recommended to choose warm water above 40 degrees Celsius to soak the kelp.

Foaming of kelp:

1) Soak the kelp in cold water for half an hour, brush off the sand and salt on the surface of the kelp, and remove it.

2) Put the kombu in a container with a lid and soak it in warm water for 2 hours.

3) Add a little vinegar, pinch and rub with your hands to make the mucus on the surface of the kelp float, and rinse with water.

There is a trick to softening kelp:

Method 1: Soak the kelp in rice water, or add a little edible alkali or baking soda when boiling the kelp, but not too much, after boiling soft, soak the kelp in cold water, wash it, and then remove it to eat.

Method 2: Open the ball of dried kelp and put it in the cage drawer to steam it in water for about half an hour, and then soak it in water overnight.

It is generally recommended to choose warm water for kelp.

It is best not to use water that is too hot, and not too cold water. If you choose to soak the kelp in too cold water, you will not be able to let the water enter the inside of the sea and you will not be able to soak the kelp, so it is generally recommended to choose warm water above 40 degrees Celsius to soak the kelp. The Pacific Northwest is the concentrated growth area of kelp, where most of the world's kelp species are distributed, and after introduction, true kelp is widely distributed in the eastern coastal waters of South Korea, the southern coastal waters, and also in the coastal waters of the Liaodong Peninsula and the Shandong Peninsula in China.

Kelp belongs to the boreal algae of the Azigon and is endemic to the North Pacific Ocean, and some kelp is also found in the Atlantic Ocean. Most kelp is found in the northern hemisphere, but also in small quantities in the southern hemisphere, and generally grows on subtidal seafloor rocks. The growth of kelp is mainly affected by factors such as temperature, light, nutrients and plant hormones.

The practice of kelp

Ingredients to prepare: 200 grams of pickled and salted kelp shreds, 5 cloves of garlic, 2 to 3 spicy millet, 1 coriander and green onion, appropriate amount of salt, a little sugar, 1 spoon of sesame oil, 2 to 3 spoons of light soy sauce, and a spoon of balsamic vinegar. Chop the garlic, cut the millet chilli into small rings, and chop the coriander and green onion for later use.

Bring water to a boil, blanch the kelp for 8 minutes, remove and cool in cold water.

The blanching time should not be too long, otherwise the kelp shreds will not be brittle when they become soft. Put the cooled kelp in a cooking bowl, add salt, sugar, sesame oil, light soy sauce, balsamic vinegar, minced garlic, millet chili, coriander and chopped green onion, mix well, marinate for 10 minutes and serve. Finally, it can be put on a plate, a sour and spicy and refreshing, appetizing cold kelp shreds are ready.