Cool seaweed is a nutritious and gluttonous summer dishes, hot summer, in our barbecue stalls, stalls can often see its figure, cheap and nutritious! Eating kelp in the summer has many benefits, can diuretic swelling, hair care and beauty, calcium weight loss, but also to prevent aging. Because the kelp does not contain lipid content, calories are particularly low, and there is a very good laxative effect, so for the summer want to reduce meat but lazy exercise friends, is an excellent healthy fat loss food.
Cool seaweed, seems to do very simple, add some salt and vinegar a stir on the table, in fact, there are still a lot of tips, if you do not pay attention to, mixed with the seaweed will be hard and fishy, very difficult to eat, I will share the cool seaweed specific practices:
1. Cool seaweed is best to use fresh kelp, if not you can also use dry seaweed, however, to steam first: the pot of water in a pot of water, and the seaweed can also be used in a dry seaweed, however, the seaweed can also be used in a dry seaweed. To steam first: add water to the pot, then put the dry kelp into the steamer for about 15~20 minutes.
If it's fresh kelp this step can be omitted. Note that the dried kelp is steamed, not boiled! Because if you boil it, a layer of sticky gel will appear on the surface of the dried kelp when it meets water, and it will prevent the water from entering, making the kelp hard to cook.
2. Steamed kelp or fresh kelp soaked in warm water or rice water for about half an hour, and then rinse a few times, and then start the pot with water, boil into the clean kelp blanching for 5 minutes, and then fish out the kelp over cool water.
The sticky gel on the surface of the kelp is very fishy and difficult to clean, soak it in rice water or warm water and then clean it, it can be cleaned more thoroughly, and blanching the kelp is also a better way to remove the fishy flavor of the kelp, while making it more crisp. Blanching time should not be too long, control in about 5 minutes or so, so that the mix out of the seaweed more crisp and delicious.
3. Then prepare a side dish: kelp and garlic is a perfect match, not only to remove the fishy more flavor, so put a little more, garlic minced garlic, parsley cut into segments, and then take half of the red pepper into a diced to do with the color.
4. blanched kelp in order to eat convenient clip, a little cut on a few knives, and then loaded into a bowl, and then add minced garlic, red pepper diced and cilantro segments, and then add an appropriate amount of salt, sugar, rice vinegar, taste fresh, and then finally drop a few drops of sesame oil to enhance the flavor, mix well and then mounted on the plate can be.
Cool seaweed, seasoning is very important, do not put, sugar and vinegar is a must, because add vinegar can go fishy, sugar can be fresh, if you like to eat spicy, you can put a little bit of chili oil, a simple mix, the eyebrows are fresh off!
Summer diet favorite this dish, 3 dollars to do a plate, my family eat 5 times a week, fresh and nutritious! To summarize, cold seaweed to be fresh and tasty not fishy, the key two steps can not be saved, that is, soak and blanch with rice water!