2. When boiling kelp, the cooking time should not be too long, otherwise it will become harder and harder. If the cooking is hard, adding some vinegar can also soften the kelp; Or put a few spinach into it when soaking, which has the same effect.
3, seaweed can be soaked in rice, which is easy to make, easy to wash, and easy to be tender when cooking. Some can also add a little edible alkali or baking soda when cooking kelp, but be careful not to add too much alkali, and the cooking time should not be too long. When cooking, you can try to pinch hard and soft by hand. Once it is soft, stop the fire immediately. If you soak in water, you can put some vinegar in the water, and you can also soak kelp quickly; You can also add a few spinach when cooking, because spinach contains a substance called oxalic acid, which can also make kelp soft quickly.
4. The longest soaking time of kelp is about 2-3 days, which is easy to deteriorate after a long time, and it is best to change the water in the middle of soaking. Which method can best retain the nutritional elements of kelp by soaking kelp with edible alkali, rice washing water and clear water or steaming kelp first and then soaking kelp? According to the investigation, it is found that the kelp that can retain nutrition best is steamed first and then soaked, followed by kelp soaked in rice, kelp soaked in water again, and kelp soaked in edible alkali loses the most nutrients.
Extended data:
Seaweed silk is one of the main cultured seaweeds in China, and its output ranks first in the world, belonging to edible brown algae. Seaweed silk is rich in nutrition, especially fucoidan in kelp is a special ingredient that all land vegetables absolutely do not have.