The method of cooking kelp is very simple, using the steps of steaming and then soaking, and it is quite convenient to make dishes with kelp as you eat.

Kelp is rich in iodine, protein, vitamins, minerals and other nutrients, and because of the good price, eat very tasty and popular with the public, is the people generally like a dish of algae.

My family are very fond of eating dishes made with kelp, cold, stir-fried or stir-fried or stewed meat, all have their own characteristics and very tasty, their own or their family to go to the coastal cities to play will also buy some dried kelp back, it is characterized by easy storage. The original treatment of dried seaweed is to use the method of boiling, time-consuming long, the taste is not good, the main thing is that a lot of nutrients are lost. I have a friend's family is Weihai, grew up in the seaside, she taught me to deal with the seaweed method is to first steam and then soak, I tried, but also really very convenient, I share it with you below.

Dry kelp a bundle, do not have to wash, directly into the steamer, water boiling steam 10 minutes, want to taste soft can be appropriate to extend the steaming time.

The steamed kelp is taken out to dry naturally, and then stored on it. When you need kelp dishes, just take out the amount of kelp you need, soak it in cool water for 1 - 3 hours, wash it and cook it.

Isn't it very convenient to use the method of steaming and then soaking kelp in this way? The most important thing is that the nutrition is basically not lost.

The principle and secret of steaming the kelp first and then soaking: because the kelp contains gelatinous substances, this substance absorbs water, it will make the surface of the kelp appear viscous gelatinous, this gelatinous body will form a barrier with the water, blocking the water from further infiltration, so it's not easy to cook through the steamed method is to avoid this problem.

There are many varieties of dishes made with seaweed, my family often do cold seaweed to eat, during the Spring Festival to a plate of cold seaweed, is a very clear mouth to solve the greasy cold dishes, the following share the production process.

handle the seaweed clean, cut into thin julienne, green onion cut into thin julienne, into the dish, pour soy sauce, rice vinegar, put the right amount of salt. Peel a few garlic, cut into minced garlic, millet chili pepper cut circles, hot oil poured garlic and millet chili, and finally drizzled into the sesame oil, mix well to enjoy. A very simple, refreshing and delicious small gazpacho is ready.