@ 京京京京京京京 Many people like to eat kelp. Kelp is not only nutritious, but also contains a lot of calcium and iodine, which is very beneficial to health. So, how to choose kelp in daily food selection? What kind of kelp is suitable for our cooking? Here are five tips for choosing kelp, so that you can easily choose nutritious kelp. Five tips for selecting kelp: 1, depending on the feel. Brown-green kelp is selected, which has high viscosity and the surface of dark green kelp is not sticky after processing. The chemically treated kelp has no toughness to the touch. 2. smell it. The kelp seafood without bleaching and dyeing has a strong flavor, but the kelp seafood flavor after bleaching and dyeing is reduced. 3. Look at the color. Brown-green or khaki kelp is a normal color; Dark green kelp is made by cooking fresh kelp, then cooling, pickling and dewatering, and is generally used as a cold salad. The emerald kelp may be soaked with pigment, so consumers should pay special attention to it when choosing. 4, thin kelp salad, thick seaweed soup. The thickness of kelp is related to the origin and growth period. The kelp produced in Fujian is thin and suitable for cold dishes. The kelp produced in Shandong and Dalian is thicker, and the stew and stew are more delicious. In addition, kelp is picked in the early stage of growth, and the leaves are thinner and smaller. Kelp in this period is more suitable for cold dishes. Picked in the middle growth stage, the leaves are thicker and larger than those in the early stage. Kelp in this period is rich in nutritional value and suitable for stew. In the late kelp, the leaves are thicker, but there are more attachments on the late kelp. Although this kind of kelp can also be eaten, its nutritional value is much worse than that in the middle period. 5, dry kelp choose frosted kelp with high iodine content and contains a substance called mannitol. These two substances will adhere to the surface of dried kelp as white powder. Therefore, it is better to choose dark brown dried kelp with frost on the surface. Don't choose dried kelp that is half red and half yellow. Such kelp may be polluted, and its quality and nutritional value will become worse. In addition, dried kelp also has a strong seafood flavor. If there are other smells, the quality of kelp is also discounted. These are five tips for you to choose kelp. These tips are very helpful for our daily purchase of kelp. In addition, when we make soup, it is more suitable to choose a little thicker kelp for cooking, while a little thinner kelp is very suitable. We cook salad at home every day.