1, alkaline cooking method

Kelp is not easy to cook soft, because fucoidan, the main component of kelp, is more difficult to dissolve in ordinary water. However, fucoidan is easily soluble in alkaline water. When there is the right amount of alkali in the water, the fucoidan will absorb water and expand and become soft. According to this characteristic, you can add a little alkali or baking soda when cooking kelp. When cooking, you can try to pinch the softness with your hand, and cease the cooking immediately after it is softened. Be careful not to add too much alkali, cooking time should not be too long.

2, dry steaming method

The dried kelp into a ball open in a cage drawer to steam for about half an hour, and then soaked in water. This processed kelp is crisp and tender, used for stewing, stir-frying, cold can be.

Storage method of kelp:

Kelp generally has two forms, one is dried kelp, one is fresh kelp, if you buy fresh kelp, you need to use a plastic bag to wrap the kelp tightly after the refrigerator freezer will be put into the freezer to freeze kelp, so that the shelf life of the kelp to be extended. You can put some salt in the water, and then melt the salt in the water, and then put the fresh kelp into the salt to soak, the principle is like being pickled food, easier to preserve is the same.

If the kelp has been soaked you can flatten the kelp, then roll it together and put it into a plastic bag, then put the bag into the freezer to save.