There are many kinds of kelp soup ~ ~1,kelp cold soup menu category: Korean cuisine menu making: kelp cold soup belongs to Korean cuisine with tender fresh kelp, beef Leng Xiang, fresh kelp 100g, soybean oil 25g, beef 75g, soy sauce 25g, vinegar 5g, monosodium glutamate 2g and clear water 500ml soybean oil 25g. Soy sauce 10g, sesame oil 5g, minced garlic 5g, shredded onion 10g, sugar 10g, sesame salt 7g and ice cube 300g. The production process is 1. Peel the beef, wash it, cut it into 6 cm long and 3 cm wide shreds, marinate it with beef sauce and stir. After boiling in water, wash, dry and cut into 6 cm long and 3 cm wide filaments. 3. Boil water, pour it into the pot and let it cool for later use. 4. Heat the wok, add the soybean oil, stir-fry the beef strips when it is 50% hot, then stir-fry them evenly in the sea, stir-fry, take them out of the pan and let them cool. 5. Pour the soy sauce into cold boiled water and divide it. Stir well 6. Pour proper amount of vinegar before eating, and add clean ice cubes if necessary: kelp contains protein, amino acids, carotene, vitamin B 1, vitamin B2, vitamin C, vitamin P, and iodine, calcium, diamond, fluorine, alginic acid, kelp, mannitol, kelp polysaccharide, galactan, potassium oxide, kelp amino acids, etc. It is salty in taste and cold in nature, and has the functions of eliminating phlegm, softening hardness and promoting diuresis. Indications include goiter, lymphadenopathy, edema, etc. It also has anticancer effect. Because of its rich nutrition and remarkable effect in preventing and treating diseases, it is called "vegetables in the sea".