1, Taomi water: Add kelp to Taomi water for soaking, so that the soaked kelp is easy to be soft and rotten.

2, the golden mean: when cooking kelp, you should use chopsticks to clip a piece, and then pinch it by hand. When it becomes soft, you will fish out the remaining kelp. Kelp is easy to harden when cooked for too long.

3, adding alkali: kelp can be properly added with some edible alkali or baking soda when cooking, which will make kelp softer and more delicious.

4. Add vinegar: When cooking kelp, you can add white vinegar appropriately, which can not only remove the unique fishy smell of kelp, but also make kelp easier to soften when cooking.

5. Dry steaming: put the dried kelp in a steamer, steam it for about half an hour, then soak it in clear water for one night, and then decoct it, which is easy to be soft and rotten and delicious.

6. Boiling water: When making soup, you can first scald the kelp in boiling water, and the soup will be softer and more delicious.

Picking kelp

1. When selecting dried kelp, it is best to choose the one with frost on the surface. Many people will think that frost is salt or moldy substance. In fact, it is a substance called mannitol, which is harmless to human body.

2. When selecting kelp, it is best to choose some dark brown, brown-green, relatively dry, uniform in thickness and neat in leaves.

3. When you buy kelp, you'd better open it. If there are many pieces of kelp, the quality is not good. If kelp has many holes and is damaged in a large area, it may also be due to moth-eaten or mildew during storage.