The kelp contains fucoidan and alginic acid, which are water-insoluble polymer compounds with strong water-absorbing and expanding properties. Once absorbed, a sticky gel will appear on the surface of the kelp to prevent further intrusion of water, making it difficult for the kelp to be warmed through, and at the same time, most of the iodine in the kelp is on the surface, and it is easy to lose it in a long period of time by soaking it or boiling it.
The better way to soak kelp is to put some vinegar in the soaking water; put a few spinach in the cooking kelp; and steam it for half an hour before soaking it in a steamer.
How to cook kelp:
The soaked kelp cold water into the pot, and add a little edible alkali or baking soda in the pot, the water boiled and then cooked over high heat for about 10 minutes, cook until the kelp is soft and rotten can be fished out. Cooking kelp remember to cold water in the pot, so that the cooked kelp fishy flavor is lighter. Cooking kelp should also add a little edible alkali or baking soda, which can cook the kelp very quickly, and the boiled kelp is also more delicious.
But because cooking soda or baking soda will destroy part of the protein, so we recommend that you use a little vinegar instead of cooking soda or baking soda, vinegar can also make the seaweed quickly cooked, while making the seaweed taste better and no fishy flavor. Adding a little vinegar when cooking kelp can also make the nutrients in kelp easier to be absorbed by the body, which is recommended! But remember, a little vinegar is enough, don't be greedy. In addition, some places like to put a small amount of yellow wine or cooking wine when cooking kelp, also has the effect of removing the fishy flavor of kelp, but also can enhance the fresh flavor of kelp.