Why is the kombu in kombu soup tied in a knot?

Generally, it is due to two considerations: 1. Convenient to eat: kelp is too slippery, and it is easy to use chopsticks to tie a knot, and of course, it is also convenient to eat with a spoon.

You don't see how tangled it is to eat noodles with chopsticks and spoons. 2. Beautiful, small footprint, used for cooking, not too messy on the plate. Kelp is a large marine brown algae plant that grows in low-temperature seawater, which is a seaweed plant, which can be suitable for mixing, burning, stewing, stewing and other cooking methods.

Kelp (Laminaria japonica) Brown algae, Kelp family. The sporophyte is large, brown, flattened and band-like, up to 20 m long. It is divided into blades, stalks and holders, and the holders are pseudoroot-shaped.

The leaves are composed of epidermis, cortex, and medullary tissues, and the lower part of the leaves has sporangia. It has a mucus cavity and secretes a slippery substance. Anchor tree-like branches to attach to seafloor rocks.

Grows in the sea with low water temperatures. It is cultivated in large quantities along the northern coast of China and the coasts of Zhejiang and Fujian, and its output ranks first in the world. Rich in alginate and iodine, it can be eaten and extracted from industrial raw materials such as iodine, alginate, mannitol, etc.

Its phyllodes can be used as medicine.

Kelp is a vegetable with high nutritional value and at the same time has certain medicinal properties. It is rich in mineral elements such as iodine. Kelp is low in calories, medium in protein and rich in minerals, and has been found to have a variety of biological functions such as lowering blood lipids, lowering blood sugar, regulating immunity, anticoagulant, anti-tumor, lead detoxification and antioxidant.

Kelp contains alginate, alginic acid. These substances are insoluble in water, but they all have strong water absorption and swelling properties, and once absorbed, a viscous colloid will appear on the surface of the kelp, which can prevent further immersion of water, so it is difficult for the kelp to soak through. At the same time, most of the iodine contained in kelp is on the surface, and soaking for too long will cause iodine loss.

Therefore, the best thing to do is dry steaming. Spread the kelp, steam it in a steamer for half an hour, and then rinse it with water, and it will be tender and crispy. If boiled in water, you can add a little alkaline flour or baking soda to the water, because kelp gum is easy to be dissolved by alkaline substances, and you can pinch it soft and hard with your hands when cooking, so as to master the heat.

After the kelp is soaked, you can add a little vinegar when eating it to make it softer and crispier.

It's beautiful! It's chewy! In fact, the most important thing is that no knots are simply a cook's nightmare!

When the kelp is boiled in water, the surface will be slippery and sticky! If you cut it directly into pieces and put them in the pot, it will become layer upon layer! Can you imagine what a hawthorn gummy looks like with a fruit dan peel!

Not to mention that it is difficult to open with chopsticks, even with hands! The worst thing is sticking to the pot! It's all mushy down there!

So be sure to tie the knot! It doesn't matter if it's cooked or not! It's not impossible to eat kombu raw!

It's the same thing! We have an even more bizarre ingredient that is tofu skin! It's not the kind of dried tofu commonly known in the north that has gauze lines on it and is used to fry green peppers!

It's the kind of bean skin commonly known as oil bean skin or bean skin! It is often used with braised pork! If you don't tie the knot, it's worse than kelp!

If you put too much, you will get the terrible experience of half a pot of tofu skin and half a pot of braised pork! The roaring body is so tired, there is wood, there is wood!

Because the dish should pay attention to the compatibility of raw materials, and pay attention to the compatibility of color, aroma, shape, taste, quality and quantity. The shape refers to the same shape in general, block with block, silk with wire, so that the appearance is beautiful, the mix is even, and the maturity time is close. A bunch of kelp slices and pork belly shaken together will inevitably mix unevenly, but if they are knotted, they will be even.

In addition, thick kombu has a good taste, and when using thinner kombu, knotting can make the taste more fragrant. If you really want to deal with it, add a little alkali when cooking, or steam it in advance. Of course, if you are diligent, you will not stick to the pan or stick into a lump, depending on the technology.

In fact, there are many dishes that use kelp slices directly, such as potato roasted kelp slices, kelp tofu soup (knots are OK, depending on whether you are thick or not) and so on.

The kelp is tied in a knot to facilitate cooking and picking. When the unknotted kombu is cooked, it sticks to the bottom of the pot and causes a paste that is difficult to clean. The surface of the boiled kombu is slippery and not easy to clamp, so knotting the kombu can prevent slipping and make it easier to clamp.

Dried kelp breaks easily, and a knot is tied for easy transportation and storage.

Kelp is inexpensive and nutritious, making it an important marine resource.

Kelp grows on rocks at a depth of 2 m below the low tide line of the seashore and is farmed on ropes or bamboo.

The biggest advantage of this is that it can dry the kelp more quickly, and another reason is that the kelp is more beautiful to tie into a knot, which is easy to attract the attention of customers in the mall, which is conducive to the increase of sales.

This is just a method of food processing or a form art of food processing, which increases the aesthetic visual sense, just like processing radishes into birds.

It is easy to pick up and handle, and the kelp is easy to stick to the pan when put into the pot without knotting, and another knot looks beautiful and is not easy to break.

Because the kombu is so slippery, it is easy to use chopsticks to clamp it after it is knotted, and the flaky kombu is easy to stick to the pan, so it is inconvenient to cook.

Easy to transport and eat.

The main reason is that it is good for cooking, because the flaky kelp sticks to the pot as soon as it is in the pot, and the unknotted kelp will stick to the bottom of the pot when it is cooked, causing it to paste off, so the kelp should be knotted. In addition, the surface of the kelp is relatively slippery and difficult to clip, so tying the knot increases the friction with the chopsticks, and it will be easy to clamp the kelp after tying a knot.

When the kombu is boiled in water, the surface is slippery, making it difficult to separate it with chopsticks, and the kombu stacked together can also affect the taste. The kelp should be dried in the sun after soaking, and the dried kelp that is "distributed" is easy to break, and it is easy to transport and store it by tying it in a knot. It is also said that tying it in a knot after the guest arrives is a sign of welcome and respect for the guest, and at the same time it looks more beautiful.

As a common seafood, kelp is rich in nutrients and is also loved by most people. It has also become an indispensable part of hot pot, spicy hot, soup and so on. It is also often found in Asian cuisine, as well as in snack bars and home cooking.

In this regard, some netizens are curious, why does kelp tie into knots? In addition, is the knot tied in the middle of the kelp tied by a machine, or is it slowly tied one by one manually?

There are insiders who reveal the truth behind it. A netizen posted in the forum with the title Is the knot of kelp tied by a machine? posted that every time he was in a lo-mei stall, hot pot restaurant and convenience store, he would see kelp tied into the shape of a bow, and some were rolled up directly, which made him curious to know, are those bows tied by machines?

Or was it hand-tied up by mothers in a factory? Many people laugh and say that the kelp is tied by itself, some people who love beauty will tie it more beautifully, the kelp will follow the direction of the sun, use the current to tie the knot, the kelp will knot itself when frightened, and the adult mother kelp will tie the knot by herself, and it looks like this in the sea, and some will grow bamboo sticks.

Among them, a netizen posted a video of the kelp processing process, saying that the kelp is knotted one by one by hand, and many insiders also shared their personal experience I had it when I was a child, I was really tired, and the salary was very low.

As for the reason why kelp needs to be knotted, a nutritionist once answered, saying that there are two main reasons for kelp knotting, on the one hand, it is to facilitate clamping, and on the other hand, it is to prevent it from sticking to the pot after cooking, because after the kelp is boiled, there will be a sticky film on the surface, which is easy to stick together, not only is it not easy to separate, but it will also cause the flavor to seep in, and it is not easy to cook. When we cook kelp, we must know which ingredients it should not be eaten together. Kelp cannot be eaten with persimmons, and the nutrients of kelp and persimmons can easily conflict, which can lead to diarrhea, and kelp cannot be eaten with tea, and the nutrients of the two will cancel each other out.

Do you know why kombu is knotted?

Kelp is a food with very high iodine content, which can lower blood lipids, blood sugar, clear away heat and phlegm, and regulate immunity. At a dinner party, a friend pointed to the kelp on the table and asked, "Why should the kelp be knotted?"

Is it for the sake of looking good?", arousing everyone's curiosity, do you know what is the use of kelp knotting?

Because the kelp is particularly smooth, it is difficult to pick up if it is not knotted, and the kelp is easy to bubble apart, so knotting helps to fix it.

Kelp knotting is easy to clip when clamping, because kelp is very slippery, tie a knot, and you won't be caught when eating.

The kelp is slippery and not easy to clip, so it is easy to clip it by making a knot to increase the friction with the chopsticks. The kelp should be dried in the sun after soaking, and the dried kelp that is not knotted is easy to break, and the knot is easy to transport and store.

1. Easy iodine preservation.

2. Because the kelp is slippery, it is not easy to clamp after cooking, and knotting can increase the friction with the chopsticks, making the kelp easy to clamp.

3. The kelp should be dried after soaking, the dried kelp is easy to break, and it is easy to tie a knot for transportation and storage.

There are two main uses for kelp knotting, the first is to prevent it from sticking to the bottom of the pot, causing inconvenience in pasting the pot and cleaning; The second is that it is easy to eat, the kelp itself is very slippery and difficult to clamp, but it is very convenient to clamp after tying the knot.

The first reason: when the unknotted kelp is cooked, it is easy to stick to the bottom of the pot, causing the kelp to slip away. And the pot is also very troublesome to clean.

The second reason: the surface of the kelp is relatively slippery, and it is not easy to clamp after cooking, and knotting the kelp can be non-slip and easier to clamp.

The third reason is that when the kelp is boiled in water, the surface becomes slippery and it is difficult to separate it with chopsticks, and the kelp piled up together can also affect the taste. Therefore, tying a knot can also ensure the taste of the kelp.

Mainly because kombu becomes very smooth after cooking, and it is easy to get caught with chopsticks when tied in a knot.

Because it does not take up space, it is more space-saving and easy to transport.

1. The kelp in the kelp soup is tied in a knot, what is the effect?

Kelp is knotted, making it easier to store iodine on kelp, while kelp flakes and kelp filaments are not easy to store iodine on kelp.

The kombu is knotted so that it can be caught with chopsticks. I'm sure everyone feels a lot of it. When eating shredded kelp or kelp slices, it is often not possible to hold them with chopsticks.

Once it is caught, it is easy to slip off, which is very distressing. There is a knot inside the kombu knot that increases the friction with the chopsticks, making it easy and quick to pick up the kombu.

Kelp knots are easy to store and transport. When left in the sun, the kelp is also prone to knotting, and a casual pull will break the kelp. If the kelp is knotted, it will be much more convenient, not only can it be stored, but it can also be transported, and it will not look so messy.

The kombu knot is beautiful and looks a bit like a bow. Not only does it look beautiful, but it won't touch or stick to the bottom of the pan if it's cooked in the pan.

Second, the mucus in kelp, an organic compound that people are not familiar with - "mannitol". Kelp contains eicosapentaenoic acid, an unsaturated fatty acid. The iodoacetic acid and mannitol in kelp are soluble in water.

If dried kelp is soaked in water for more than a few hours, about 90% of iodine will be lost, and mannitol will mostly dissolve, which may reduce the nutritional value of kelp. Therefore, the soaking time of dried kelp in water should not be too long. Generally, when washing kelp, you only need to gently wash off some fine sand grains.

The mucus on the soaked kelp is very nutritious and does not need to be washed away.

3. Nutritional value of kelp:

Make your hair black and shiny. Kelp is the most important hair treatment. Nutrition experts believe that regular consumption of kelp can not only replenish iodine in the body, but also have special effects on hair growth, moisturizing, and brightening.

Detoxification boosts metabolism. Vegetables that contain a lot of fiber can promote intestinal excretion and absorb free lipids. Kelp is rich in fiber and alkaline, which also adds to the detoxifying effect.

Moreover, metabolic rate represents a person's metabolic capacity. When the metabolic rate is low, there are fewer calories supplied to the body, and other energy is converted into fat and stored in the body.

Calcium supplementation is easily absorbed. Kelp is a highly nutritious vegetable. Compared with spinach and rape, in addition to vitamin C, its crude protein, sugar, calcium, and iron content are several times and dozens of times higher.

Each 100 grams of kelp contains up to 1,177 mg of calcium and 150 mg of iron. It is important that the human body absorbs a very high rate of calcium from kelp, so eating kelp plays an important role in the health of children, women and the elderly.

The above is all about the kelp in the kelp soup to tie a knot and what is the effect, I hope it will help you!

The function is that the kelp can be better fixed, the moisture of the kelp can be locked, the kelp can look fresher, the kelp can look more affordable, and the kelp can look bigger.

The function is to be beautiful and beautiful, and it is not easy to stick to the bottom of the pot, and it is relatively easy to cook, and it is easy to clip up when eating, and it is easy to shape, so the kelp in the kelp soup is knotted.