seaweed is the trade name of P.yezoensis. Its English name is Seaweed and Japanese English is Nori. Japan and South Korea are big consumers of seaweed, and sushi cooked in Japan is one of the common ways of consumption. Seaweed products are divided into three categories. 1. Dried seaweed is available for all specifications and grades except ABCD. Can be used for: 1. Processing raw materials of roasted seaweed and seasoned seaweed. 2, make sushi rice directly, delicious. 3, soup (plus favorite seasoning is especially good) shelf life of one year, plateau, field, military supplies, emergency vegetables, vegetarian people quickly supplement nutrition, family soup, cold salad in summer. 4, fried seaweed, unique taste. Second, seasoned seaweed, also known as delicious seaweed, mainly has 12 cuts, 1 cuts, 8 cuts and fragments. Because of the rich nutrition and reasonable structure of seaweed, seaweed food has gone beyond the scope of snack food, and it is a good product for children and adults to supplement nutrition, live a long and healthy life, and is consumed by wage earners. Fragments are used to make soup, noodles, porridge for infants, etc. Third, roasted seaweed 1. Rice fruit is used to wrap the formed rice flour food, forming new products and increasing nutrition and taste. 2. Sushi seaweed is generally used to wrap sushi rice. It is a consumption method originated in Japan, and its taste is mouth-watering. 3. Shredded seaweed can be used to mix noodles and mixed with other foods for consumption. 4. Porphyra powder and granules are used in mixed rice-flour food. The product is seaweed-flavored food, which increases nutrition and taste. Some large, medium and small food enterprises at home and abroad have begun to adopt it, and its products are well received by consumers.

Porphyra, a red algae plant, has different colors, such as red purple, green purple and black purple, but it is purple after drying. Although this purple marine plant belongs to algae, it can cook and eat, so it is named laver.

The iodine content of laver is 18, μ g/kg (grain and vegetables are only 1 digits), so it is one of the best iodine-rich foods. Whole grains are a staple food that must be eaten every day, but the plant protein contained in grains lacks lysine. Lysine is an essential lysine. Without it, the utilization rate of protein in staple food will be greatly reduced. The lysine content of laver is about 5 times that of rice, instant noodles, rich powder and dried noodles, and 9 times that of pie and fried dough sticks. If you give your baby noodles, put some seaweed; Come to a bowl of seaweed soup when eating rice; When eating big cakes and fried dough sticks, wonton with laver in a bowl can easily play a "complementary role of protein", and the protein in the staple food will be upgraded. Porphyra is rich in iron, but also contains vitamin B12. Both iron and vitamin B12 are essential nutrients for hematopoiesis, so laver is an excellent diet food for enriching blood. In addition, laver is rich in choline, which can enhance memory and rich in calcium, which can promote the growth and health care of baby's bones and teeth.

the eating method of laver: rice is wrapped, mixed with rice, made into soup and cooked. However, it should be soaked before and changed for two or three times to remove toxins and pollution. (The above is a patchwork,:))

Let's talk about seaweed now ~, seaweed must be a kind of marine plant ~, I think this is true, but it is really hard to know which family and which order it belongs to. I think it can only be said that most or all seaweed should be laver, or it is made from laver. If the seaweed you buy is made of laver, congratulations, all the nutrients of the above laver are included in your seaweed. If you buy ready-to-eat seaweed, congratulations. The above toxins and pollution of laver have been treated, so just eat it boldly ~ < P > Then why is seaweed green and laver black? The answer is because laver has not been baked, and laver also contains chlorophyll, so fresh laver will turn green as long as it is heated, and dried laver will turn green as long as it is heated to 1 degrees. If you don't believe me, you can try baking it in your pan and make sure that laver will turn into "seaweed" instantly. Therefore, color has nothing to do with nutrition, so don't look at the problem with colored eyes.

Then why is seaweed so much more expensive than laver? As mentioned earlier, seaweed must have been processed and picked, and it needs to be rinsed, crushed, autoclaved at high temperature, dehydrated and baked, etc., and the natural cost will increase. Among them, it should be noted that baking will increase the flavor of laver after baking with open flame, which is also a common processing method of instant seaweed. What I just said is only the preliminary processing, which is the so-called original seaweed. If it is seasoned seaweed, it needs secondary processing, adding seasoning, autoclaving at high temperature again, dewatering and baking. In this way, seaweed will be more expensive than laver.

it's also seaweed, so why is there a difference in price? There must be a difference in quality. At present, the ready-to-eat seaweed on the market is basically made of Porphyra yezoensis in the north, which is more expensive than Porphyra globosa in the south. However, the difference in the quality of raw materials is mainly the difference in selection, which has nothing to do with nutrition. There are parasites in the growth of laver, so there will be "bug eyes". In addition, laver also has some common diseases-spots, which have no effect on nutrition, but are not beautiful, so naturally such laver can not be used as a snack food placed on supermarket shelves. In addition, the differences in equipment and technology in the processing process will also affect the cost. This quality gap in processing has little impact on most seaweed foods, but it has a great impact on seaweed wrapped in rice for sushi, because seaweed wrapped in rice is large, which has stricter requirements on pressing equipment and raw material selection. The most important thing is that there must be no gaps, and white rice can not be seen after rice is wrapped. This requires that good rice seaweed must be uniform in thickness, and it must not be thick, but must be thin. Thick seaweed won't show rice, but sushi will become beef tendon after being wrapped. Of course, your teeth are good enough, great, delicious, and it doesn't matter how thick the seaweed is.

We also need to remind you that packaging, as long as it is roasted seaweed, the moisture content is ultra-low, which is much lower than the surrounding air, which makes roasted seaweed very easy to absorb moisture. The growth of bacteria is closely related to the humid environment. Once seaweed absorbs moisture, it will be very easy to breed bacteria. Therefore, the shelf life of laver or seaweed baked in the supermarket is marked as 3 days. In addition, seaweed used for sushi is more afraid of moisture absorption, because this large piece of seaweed is like a piece of paper. If it absorbs moisture, it will be uneven. Even if it does not deteriorate due to moisture absorption, seaweed will become like waves, which will greatly affect the mood when wrapping rice. When wrapping rice, you must wait for the rice to cool. This is the truth in Toya.

To put it bluntly, seaweed used for sushi is laver, and it should be large and thin, but there should be no holes, and it must be roasted and ready to eat, because it will be stuffed into your mouth after you wrap rice.