Because the cooking time is too long and the fire is too big. When making boiled kelp, you should choose the part far away from the root of kelp, because the heel of kelp is hard, not easy to mature and not easy to taste. The harder the kelp is cooked, the harder it is because it is cooked for too long or the steamer is too hot, which leads to the aging of kelp. When cooking kelp, you can soak kelp for half an hour in advance to soften it, and then steam it in a pot with low heat.

Because most of the iodine in kelp is attached to the surface, if it is soaked in water for a long time, it is easy to cause iodine loss. Moreover, because of the gum produced by the absorption of fucoidan in kelp, it prevents water from entering in the subsequent process. It is this soaking step that makes kelp harder and harder to chew no matter how long it is cooked.

Save:

1, put it in the refrigerator. Tidy up the fresh kelp, then pack it with plastic wrap and put it in the refrigerator for freezing. The taste will not change much when it is taken out for eating. If it is stored for a short period of time, kelp can be put in a box filled with water and refrigerated in the refrigerator to keep fresh. ?

2. Dry fresh kelp directly or after pickling with salt, and put it in a dry and ventilated place to make dried kelp strips.