2. Wash the steamed kelp with clear water and soak it in cold water for 3-5 hours, changing the water 1-2 times. The longer the soaking time, the softer the taste, and the soaking time can be adjusted according to personal preference.
3. If you steam a lot at a time, don't soak all the kelp after steaming. Steamed kelp can be divided into small portions according to the single consumption, put in fresh-keeping bags, frozen in the refrigerator, and soaked directly when eating next time.
After kelp is soaked, a layer of mucus will be formed on the surface. The fresher the kelp, the richer the mucus. This mucus itself is also a nutrient, so it is unnecessary to remove it deliberately. Just wash the impurities on the surface of kelp.
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Do not soak dried kelp directly in clear water. Because kelp is rich in fucoidan, alginic acid and other substances, once water is absorbed, sticky colloid will appear on the surface of kelp to prevent further infiltration of water, so it is difficult to cook thoroughly. In addition, water-soluble vitamins, iodoacetic acid, mannitol and other nutrients in kelp will also be soluble in water. If soaked for a long time, the nutritional value will decrease.
There are more or less white powdery substances on the surface of dried kelp, which is not mildew or deterioration of kelp, but natural mannitol precipitated during drying. It is a precious medicinal substance, which has the functions of detumescence, detoxification, hangover relief, weight loss, anticancer and antibacterial, and is beneficial to human body.