1, a better way to soak is dry steaming: the bundled kelp bundles unraveled, put the dry kelp in the steamer for 30 minutes, take out the alkali rubbed again, put into the water to soak for 2-3 hours. It is both crisp and tender, and has no fishy flavor. Use it to stew, stir-fry, or chill, all soft and delicious.

2, boiled seaweed, cooking time should not be too long, otherwise the more hard to cook. If the hard boiled with some vinegar can also make the kelp soft; or soak into a few spinach also have the same effect.

3, available rice water soaked kelp, both easy to hair, easy to wash, cooking is also easy to soften, some can be added to the cooking kelp with a little alkali or baking soda, but pay attention to the alkali can not be too much, cooking time can not be too long, cooking can be used to try to pinch the softness of the hand, once the cooking is soft, cease fire immediately. If soaked in water, you can put some vinegar in the water, but also can be soaked kelp faster soft; can also be cooked, add a few spinach, because spinach contains a substance called oxalic acid, but also can make the kelp quickly become soft.

4, the longest soaking time in the kelp in 2-3 days or so, a long time is easy to deteriorate, and soak in the middle of the best change of water. With edible alkali, rice water, clear water soaking kelp and first steamed after soaking kelp method, which can best retain the nutrients of kelp? The survey found that the most nutrient retention is first steamed after soaking the kelp, followed by soaking the kelp with rice water, again soaked with water soaked kelp, soaked kelp with edible alkali loss of nutrients in the most.