Dried laver is a dried seaweed product made from fresh laver through a certain production process. According to the different ways of eating, the dried laver currently sold in the market is divided into two categories: one is "non-instant dried laver", that is, dried laver used as raw materials for secondary processing and deep cooking, and the other is "instant dried laver", that is, dried laver that can be eaten after simple processing such as boiling water brewing. So how to preserve dried laver?

Generally speaking, dried laver should be placed in a dry place to avoid dampness, because dried aquatic products are very easy to absorb moisture, regain moisture, go moldy and deteriorate in a humid environment, and even breed bacteria. It should be packed in a black food bag and placed in a low-temperature dry place, or put in a refrigerator to keep its taste and nutrition.

How long is the shelf life of dried laver?

The shelf life of dried laver is generally 12 months, so please eat it as soon as possible after unsealing. If it can't be eaten after unsealing, it should be placed in a ventilated and dry place for 1 month, and it can't be eaten after expiration. Dry laver should be kept away from humidity and high temperature when stored, and it can be sealed and stored in the refrigerator.

Dried laver should be purple in color, free from sediment and impurities, and dry. On the contrary, the quality is poor. If the laver soaked in cold water is blue-purple, it means that the dish has been contaminated by toxic substances before drying and packaging. This laver is harmful to human body and cannot be eaten.

Edible method of dried laver

As we all know, all kinds of edible seaweed are rich in dietary fiber, such as kelp and laver, which have the function of moistening the intestines and relaxing the bowels. So many people like to eat it, so how to eat dried seaweed? The following is to recommend the practice of dried laver for everyone!

Tomato, seaweed and egg soup

Ingredients: tomatoes, laver, eggs, chopped green onion, soy sauce, salt, monosodium glutamate, sesame oil and coriander.

Practice:

1 Wash tomatoes, peel them and cut them into small pieces. Porphyra is torn into small pieces. The eggs are broken up.

2. Heat oil in a wok, stir-fry chopped green onion, add tomato pieces, stir-fry, add soy sauce and salt, stir well, and pour in three bowls of water.

3. After the fire is boiled, cook for one or two minutes, add salt according to the taste, add seaweed, keep the fire, and pour in the egg liquid.

4. After the egg liquid is poured in, turn off the fire as soon as it boils, add a little monosodium glutamate, sesame oil and chopped parsley, and stir well.