1. Kelp has high nutritional value and is easy to clean. Its main component is colloid, which is insoluble in water and relatively difficult to cook, but it is easy to swell and soften in alkaline water. Generally, kelp without foam can be cooked thoroughly in a pressure cooker for fifteen minutes, while kelp with foam can be eaten in five minutes. When cooking, you can add some edible alkali or baking soda appropriately, which will make it easier to boil, but not too much alkali and not too long cooking time. Generally, you can pinch it off by hand and turn off the fire as soon as it is soft.

2. Kelp is a large perennial edible algae. Sporophytes are large, brown, flat and striped, and are divided into leaves, stalks and fixators. The fixer is in the shape of a false root. Leaves are composed of epidermis, cortex and pith. There are sporangia and mucus cavities in the lower leaves, which can secrete slippery substances. The fixer branches on the tree, attaches to the seabed rock, and grows in seawater with low water temperature.