Required.

Wakame needs to be blanched after soaking. Wakame is very fishy before it is blanched. If you eat it without blanching, there may be a certain fishy smell in your mouth. At the same time, if you buy dried wakame, you need to soak it in boiling water in advance because it contains a lot of impurities. As well as salt, if it is not blanched, the impurities in it cannot be fully soaked out, which may have an impact on the body.

Wakame is a plant in Begonia with a fishy smell. Before blanching, you need to soak it in warm boiling water for 20 minutes, which is beneficial to the soaking of wakame. The best blanching time is 2 minutes in boiling water, otherwise it will become very sticky.

After blanching, you can add some seasonings such as salt, chili sauce, etc. according to your own taste. If you soak it for too long, it is likely that the wakame will stick together and the taste will not be very good.

Types of wakame:

According to different processing methods, wakame can be divided into light-dried type, gray-dried type, and salt-dried type. Although the processing methods are different, the nutritional value is not much different. You can choose according to your own preferences.

Light dry type: made by directly sun-drying wakame, with original flavor and good quality.

Ash-dried type: During the sun-drying process, plant ash is added to the wakame, which makes the wakame brightly colored, with elastic leaves and good taste.

Salt dry type: Salt is added to wakame during processing, which gives it a salty taste and a long shelf life.