Experts remind citizens to pay attention when buying kelp: kelp with broad leaves, dark green or purple to slightly yellow color, and no withered yellow leaves is the best quality. In addition to being high in iodine, kelp also contains mannitol, which is attached to the surface of kelp in the form of white powder. It is better if the kelp is neat and clean after processing, has no mildew, and does not feel sticky. If the water after washing the kelp has a different color, you should stop eating it.

Here are several ways to eat shredded kelp:

1: Potatoes mixed with shredded kelp:

Features: Spicy, crispy, tender, cool and refreshing.

Ingredients: 150 grams of kelp (fresh), 500 grams of potatoes (yellow skin)

Seasoning: 5 grams of garlic (white skin), 5 grams of green onions, 5 grams of soy sauce, vinegar 3 grams, 3 grams of salt, 5 grams of chili oil

How to mix potatoes with shredded kelp:

1. Peel the garlic, wash and chop into fine pieces; remove the roots of the green onion, wash and cut into pieces into powder;

2. Wash and peel the potatoes, cut into shreds, and blanch them in a boiling water pot;

3. Soak the kelp in water, wash and cut into shreds;

4. Put minced onion, minced garlic, soy sauce, vinegar, refined salt and chili oil in a bowl to make a sauce, pour it into shredded potatoes and shredded kelp, mix well and serve.

Two: Five-spice kelp shreds:

Ingredients: 500 grams of kelp (fresh)

Seasoning: 150 grams of soy sauce, 20 grams of salt, 1 gram of five-spice powder , 1 gram of dried ginger, 2 grams of MSG

Method:

1. Remove limeworms and other attachments on the surface of kelp;

2. Cut off the roots , wash and cut into shreds, boil in boiling water for 40 minutes;

3. Remove and drain the water;

4. Place the kelp shreds in a ventilated place to dry and touch them with your hands Only when it feels soft;

5. Put the dehydrated kelp shreds into the pot, add salt, soy sauce, MSG, five-spice powder, and ginger powder (grated dry ginger), mix well, and stir-fry over slow heat;

6. The fried kelp still contains a lot of water and can be dried in the oven for long-term storage.

Three: Stir-fried shredded pork with shredded kelp:

Ingredients: 250 grams of pork (lean)

Accessory ingredients: 100 grams of kelp (fresh),

Seasoning: 4 grams of salt, 2 grams of white sugar, 5 grams of soy sauce, 15 grams of vegetable oil, 3 grams of ginger

Method:

1. First, cut the pork into moderately fat and lean pieces. Wash with clean water and cut into shredded meat along the fibers;

2. Put the shredded pork into the oil pan and stir-fry for 4 minutes;

3. Then soak the kelp in water until soft Soak the hair and wash it with water;

4. Cut the kelp into thin strips and put it into the pot;

5. Then add salt, sugar, soy sauce, vegetable oil, ground ginger and a small amount of water. Stir-fry over high heat for 4 minutes to thicken the soup.

Four: Dried kelp shreds:

Ingredients: 300 grams of kelp (fresh), 100 grams of dried tofu

Accessories: 20 grams of dried shrimps,

Seasoning: 10 grams of soy sauce, 5 grams of salt, 2 grams of MSG, 5 grams of sesame oil, 5 grams of ginger

Method:

1. Wash, peel and chop the ginger into fine pieces; soak the soaked and washed kelp in water, scald it with boiling water, take it out and cut it into thin strips, put it into a dish and set aside.

2. Cut the dried fragrant into thin strips; soak the dried shrimps in a small amount of hot water.

3. Pour all the seasonings into the plate, and finally pour a little sesame oil and mix well.

Five: Bean curd and kelp shreds:

Main ingredients: 100 grams of kelp (fresh), 60 grams of bean curd

Accessory ingredients: 50 grams of chili pepper (green and sharp) , 50 grams of carrots, 50 grams of cabbage, 30 grams of cucumber,

Seasoning: 15 grams of coriander, 15 grams of peanut oil, 10 grams of sesame oil, 5 grams of sesame paste, 3 grams of mustard, 5 grams of garlic (white skin), 3 grams of salt, 5 grams of vinegar, 2 grams of MSG

Features: Complete side dishes, fragrant and refreshing.

Method:

1. Soft yuba and kelp, wash them separately, put them into a boiling water pot and blanch them thoroughly, take them out, drain them and let them cool; cut the yuba into 3 cm pieces Cut the kelp into long sections; cut the kelp into shreds; wash the green pepper, cabbage, carrots and cucumbers and cut them into 4 cm long shreds; wash the coriander and mince it.

2. Put the fermented yuba, kelp shreds, green chili shreds, cabbage shreds, carrot shreds, cucumber shreds and coriander into a basin together, add peanut oil, sesame oil, sesame paste, mustard, minced garlic, refined salt, Vinegar and MSG, mix well.

Six: Vermicelli and kelp shreds:

Ingredients: 100 grams of kelp (fresh), 100 grams of vermicelli

Seasoning: 10 grams of garlic (white skin), 10 grams of vinegar, 15 grams of soy sauce, 5 grams of salt, 2 grams of MSG

Features: Fresh, crispy, sour and spicy.

Method:

1. Peel the garlic and pound into minced garlic and set aside; wash the kelp and cut into thin strips, blanch it in a pot of boiling water and take it out; cook the vermicelli and let it cool.

2. Put shredded kelp and vermicelli into a plate, add seasonings, and minced garlic and mix well.