Tip 1: Alkali cooking method

Ingredients: Edible alkali

Boil half a pot of water. After the water boils, add the kelp , and add a small spoonful of edible alkali. Because kelp contains special ingredients that will expand when heated, so after adding kelp to the water, turn down the heat. At the same time, you also need to pay attention to stirring the kelp at any time when cooking the kelp to make it even. subject to heat. Soak the cooked kelp in water to cool it, clean it and take it out before eating.

Tip: Don’t add too much edible alkali to the pot.

Tip 2: Wet steaming method

Be sure to clean the kelp before steaming it. Put the kelp into a rice cooker and steam it for half an hour. Take the steamed kelp out and soak it in clean water. The soaking time is about 12 hours, which is overnight.

Tip: The amount of water used to soak the kelp should be enough to cover the kelp.

Tip 3: Adding vinegar

You can also add vinegar when cooking kelp. It only takes 15 minutes to quickly soften the kelp.

Qiaofa Sea Cucumber

Ingredients: green onion, ginger

Steps:

1. Cut some green onion slices, ginger slices, and dried Put the sea cucumbers together in a thermal bucket.

Tip: Add onions and ginger to remove the fishy smell of sea cucumbers.

2. Add some cold water to cover the sea cucumber, then slowly add hot water until the water temperature is about 70 degrees.

3. Close the lid and let it soak for 24 hours.

Tip: The best water for soaking sea cucumbers is about 70 degrees. To test whether it is about 70 degrees, put your finger in the water and blanch it and take it out immediately.