Kelp, also called kelp, is a dark brown seaweed plant. It is a food with unique flavor, soft texture and delicious taste, and rich nutrition. It is suitable for all ages, especially for the elderly. It has the effects of keeping fit, curing diseases and prolonging life. Therefore, kelp is also known as the "longevity dish".
Kelp has high nutritional value. It is rich in protein, amino acids, laminarin, vitamins B1, C, D, niacin, carotene, riboflavin, mannitol, iodine, calcium, phosphorus, potassium oxide, cellulose and alginic acid. The chlorophyll and trace elements iron and cobalt in kelp have the function of replenishing blood. Experts have found that the "kelp polysaccharide" in kelp can reduce blood cholesterol and triglycerides, prevent the formation and development of atherosclerotic plaques in the arterial blood vessels, and has anticoagulant effects. Adding some kelp to meals containing animal fat will cause the accumulation of fat in the human body to tend to be in the subcutaneous and muscle tissue, rather than in the heart, blood vessels and intestinal walls. Therefore, eating kelp regularly can prevent vascular sclerosis, coronary heart disease, obesity, fundus bleeding, cataracts and other diseases. In addition, the alginic acid in kelp also has the effect of lowering blood pressure.
The medicinal value of kelp is also very high.
Kelp also contains an ingredient called "sodium alginate". This ingredient can make diabetic patients more sensitive to insulin and lower their blood sugar. It has now been used to make the drug "Hyangglycemic Le". Therefore, kelp is an effective medicinal food for treating diabetes. Kelp also has the ability to keep out the cold. In winter, some people are afraid of cold, and some people are not afraid of cold. The secret has been revealed by medical scientists: it is related to the amount of thyroxine secreted by each person's thyroid gland. Iodine is the main raw material for the synthesis of thyroxine and is used by the thyroid gland to synthesize thyroxine. The iodine content of kelp in food is very high (700 mg of iodine per 100 grams of kelp). People who are afraid of cold in winter often eat it, which is helpful for the thyroid gland to synthesize thyroxine, thereby effectively improving their ability to resist the cold.
"Compendium of Materia Medica" and "Compendium of Materia Medica" record: Kelp is mainly used to treat edema, galls, and fistulas, break up accumulation, dilute water channels, remove facial swelling, and treat malignant sores and fistulas. The "gall tumor" is a thyroid tumor. "Compendium of Materia Medica" points out that kelp can also cure "choking". Choking diseases include what are now referred to as esophageal cancer and gastric cardia cancer. In recent years, research has found that seaweed foods such as kelp, seaweed, and seaweed have anti-cancer and anti-cancer effects. Among them, its preventive and therapeutic effects on colorectal cancer and breast cancer have been confirmed. According to statistics from the United Nations Health Organization, Japanese women almost never suffer from breast cancer. The main reason is that they eat a lot of kelp. American women are more likely to suffer from breast cancer. The main reason is that they eat less kelp and more meat and milk. According to statistics from relevant experts, elderly people who consume kelp for many years have an average 5-8% lower disease rate and an average 4-8 year increase in life expectancy.
There are many ways to eat kelp, including stir-frying, stewing, steaming or boiling. The following introduces the kelp food method and dietary prescriptions.
1. Stir-fried kelp
200 grams of kelp and 40 grams of pepper, cut into thin strips. Add oil, salt, ginger, green onions and chili peppers to the pot and cook; add kelp and stir-fry over high heat, then add an appropriate amount of MSG, soy sauce, vinegar, sugar and sesame oil and stir-fry before serving. This dish is crisp, tender and refreshing.
2. Braised kelp
200 grams of kelp and 300 grams of pork ribs (or pork). Cut the kelp into long strips or cubes, put it into the pot together with the stewed pork ribs, and add an appropriate amount of soy sauce, refined salt, MSG and sugar.
3. Fried kelp meatballs
250 ??grams of kelp and 250 grams of lean pork. Make the kelp into fine powder and the pork into minced meat, mix them with MSG, salt, minced green onion, minced ginger and other seasonings, then make them into meatballs and fry them in oil until cooked.
4. Steamed kelp rolls
Cut the kelp into large pieces, mix with the minced pork and roll it into a long roll, steam it, take it out, cut it into sections about 3 cm long, and place it aside. In the plate, thicken with water starch and pour over.
5. Sweet and sour kelp
Cut 250 grams of kelp into long strips, put it into a pot and boil it with the prepared sweet and sour liquid.
6. Kelp, Shredded Pork and Egg Soup
150 grams of kelp (cut into thin strips), 1 egg, and 20 grams of lean pork. After the water in the pot boils, put the beaten eggs, shredded pork and salt into the pot to make soup. Then add the shredded kelp and MSG, sesame oil, pepper, green onion and other seasonings into the plate, and pour the soup into the pot. That’s it. This maintains the freshness and tender green hue of the dish.
7. Fried kelp shreds
Soak 200 grams of kelp in a pot, boil it thoroughly with water, remove it, wash it with water to remove the mucus, drain the water, and cut into thin strips . Put vegetable oil in the pot. When the oil is at 7 degrees Celsius, add shredded kelp. Fry until the kelp becomes hard and crispy. Take it out and mix well with soft white sugar and refined salt. Serve. This dish is crunchy and delicious; it has a unique flavor.
8. Crispy fried kelp pieces
200 grams of water-fried kelp and 100 grams of soybean oil. Cut the kelp into diagonal pieces, batter it with flour, put it into the oil pan and fry it until the batter is dry and the color is yellow and bright, take it out.