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Anonymous users2024-02-13It is best to soak the kelp for about 3 hours.
If the soaking time is too long, nutrients such as inorganic salts on the surface of the kelp will be slowly lost, which will affect the taste of the kelp. Kelp is a kind of perennial macroedible algae, distributed in the sea area with low water temperature, also known as kelp, lunbu, and river cabbage. Kelp is the most widely distributed in the northern hemisphere and can also be cultivated in captivity, it is inexpensive, and has a high nutritional value, which is deeply loved by people.
Kelp is rich in kelp polysaccharides, and three kinds of polysaccharides have been found so far: algin, fucoidan, and fucoidan. It also contains acidic glycans, fucogalactopolysaccharide sulfate, macrophyllin, galacturonic acid, kombunine, taurine, bifidus and other active ingredients.
Kelp is a nutritious edible brown algae that contains more than 60 nutrients.
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Anonymous users2024-02-12Cook dried kombu in a pressure cooker for about 15 minutes, and soak dried kombu for 5 minutes.
Kelp is very nutritious, mainly contains algin, not soluble in water, but relatively soluble in alkali, before boiling can be soaked in rice water kelp, it is easier to clean, easy to soak, and it is easy to be soft when boiling, or when boiling kelp, add a little baking soda.
Soaking method: If you use dried kelp, you should rinse the surface of the kelp, then put it in a steamer and steam it for 30 minutes, then soak it in water overnight before using it for cooking to make it crispy. Do not soak the kombu directly, otherwise it will have a hard texture no matter whether it is stewed or stir-fried.
When cooking with kelp, whether it is stewed or stir-fried, add some vinegar to make it taste better.
The dried kelp has a layer of hoarfrost on the surface, which is a substance called mannitol formed by the weathering of plant alkali, which is not only harmless, but also has the effect of detoxifying and reducing swelling. Don't mistake that hoarfrost for salt precipitation, or mold and deterioration.
The above content refers to Encyclopedia - Dried Kelp.
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Anonymous users2024-02-11Soaking kombu is generally cooked after boiling for 15 to 20 minutes, and it is temporarily soaked in cold water to make it taste better.
Here's how to eat a dish of kelp:
Ingredients: 500 grams of pork ribs, three pieces of corn, 150 grams of kelp knots, 1 piece of ginger, 1 tablespoon of salt, 1 tablespoon of vinegar.
Method. 1. Rinse the ribs under the tap twice, put them in the pot, pour in the water that has not covered the ribs, fry and slice them in, and then pour in 1 spoon of cooking wine.
2. Boil the water in the pot on high heat and blanch the ribs, then remove and rinse off the foam with warm water before putting it into an electric pressure cooker.
3. Then clean the kelp knots and put them in the pot with the corn cubes, and then pour in the warm water that has not passed 1 finger knuckle of the ingredients.
4. Put in a small spoon of salt as the pre-seasoning, and then put in a spoonful of vinegar to make the kelp soft and delicious, cover the pot, and then select the soup button, wait for 40 minutes to cook it automatically.
In cold weather, it is a good choice to cook a pot of kelp pork rib soup at home, the soup is delicious and rich in calcium, which is very suitable for cooking for the family in winter.
Nutritional value of kelp.
Kelp has a high nutritional value and is rich in protein, fat, carbohydrates, dietary fiber, calcium, phosphorus, iron, carotene, vitamin B1, vitamin B2, niacin, iodine and other trace elements.
The kelp has a unique flavor and many ways to eat, such as cold salad, stir-fried meat, and simmering soup. Kelp is an alkaline food, regular consumption will increase the body's absorption of calcium, and adding some kelp to greasy foods can reduce the accumulation of fat in the body.
Kelp has the highest iodine content of all foods, containing 300 mg to 700 mg of iodine per 100 grams of kelp. Iodine is an essential trace element in the human body, is an important raw material for the synthesis of thyroxine, if people are deficient in iodine for a long time, endemic goiter, eating kelp has a preventive effect on this disease.
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Anonymous users2024-02-10The kelp should be soaked for about 3 hours, and the soaking time should not be too long, otherwise the water-soluble vitamins, inorganic salts and other nutrients in the kelp will be dissolved in the water, and the nutrients will be lost and the edible value will be reduced. Kelp can be steamed for half an hour, then soaked in water for 2 to 3 hours, and some baking soda can be added when steaming, which can speed up the soaking speed.
Soak the kelp for about 3 hours
Kelp should be soaked for about 3 hours, and the soaking time should not be too long, if it is too long, the water-soluble vitamins, inorganic salts and other nutrients in the kelp will also be dissolved in water, so that the nutrients will be lost, and the edible value will be reduced. If the soaked kelp is as weak as if it has been cooked, it means that the kelp has spoiled and can no longer be eaten.
Kelp can be steamed first and then soaked, first put the kelp in the steamer for half an hour, and then soak in water for 2 3 hours, when steaming, you can put a little alkaline noodles or baking soda in it, which can make the kelp gum be dissolved by alkaline substances, speed up the speed of soaking, and become very soft when boiling, and the taste will be more tender.
If you soak it in cold water, it will take a long time and soak it in hot water for a short time, but the high temperature of the hot water will cause a lot of nutrients in the kelp to be lost, and the taste will deteriorate. Soaked kelp can be washed with rice water, which can retain the original delicious taste of kelp, and can also shorten the soaking time, and the rice washing water is weakly alkaline, and can also neutralize alginic acid substances.
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Anonymous users2024-02-092-3 hours. The soaking time of kelp should not be too long, and soaking for too long will damage the nutrients in the kelp. For example, water-soluble vitamins and inorganic salts will also be dissolved in water, and the nutritional value will be reduced.
If the kelp is not as tough as if it has been boiled after being soaked in water, it means that it has deteriorated and can no longer be eaten.
How to store fresh kelp:
1. Wrap the kelp tightly and freeze it in the refrigerator, and then take it out and soak it in clean water when you eat it to return to its original state.
2. Marinate in salt water, and soak it in water to remove salt before eating. The most advanced kelp root on the market is this method.
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