Hello everyone~ Today we are going to talk about the difference between sea cabbage and kelp, two sea vegetables, and how to make them more delicious and delicious. Are you ready? Come and explore the delicacies of these two marine worlds!
1. Differences
Although sea cabbage and kelp are both grown in the ocean, they have obvious differences in appearance, taste and nutritional value~
1. Appearance
Sea cabbage, also known as seaweed, is flaky in shape, transparent and paper-thin. It is mostly light green in color, soft in texture, and tender in taste.
Kelp is larger, with a band-like shape and a thicker texture. It is mostly dark green or tan in color and has a bit of a chewy taste.
2. Taste
Sea cabbage is rich in the fresh taste of the sea, with a crisp texture and a hint of salty aroma. It has a relatively light flavor and can provide a better balance for other ingredients.
The kelp has a unique seawater flavor with a certain saltiness, and the texture is slightly chewy and slightly soft and glutinous.
Second, production skills
Now that you know the difference between sea cabbage and kelp, let's explore how to make them even more delicious!
1. Sea Chinese cabbage
Sea cabbage can be used to make sushi rolls, salads, stir-fried vegetables, and many other dishes. Here's a simple way to make sushi rolls:
Ingredients: Sea cabbage slices (4 sheets), sushi rice (to taste), sashimi or shredded vegetables (optional), black sesame seeds (to taste)
Steps:
1️⃣ Place the sea cabbage slices on the sushi curtain and spread the appropriate amount of sushi rice.
2️⃣ Top the sushi rice with sashimi or shredded vegetables.
3️⃣ Roll up the sushi and cut it into small pieces with a knife.
4️⃣ Sprinkle with black sesame seeds and enjoy.
2. Kelp
Kombu is a versatile ingredient that can be used to make kombu soup, cold salad, kombu shreds, etc. Let's take kelp soup as an example to introduce how to make it:
Ingredients: kelp (to taste), meat bones or chicken thighs (optional), ginger cubes (to taste), green onion (to taste), salt (to taste)
Steps:
1️⃣ Soak the kelp slices until softened, cut into small slices and set aside.
2️⃣ Add an appropriate amount of water to the pot, add the meat bones or chicken thighs, ginger cubes and bring to a boil.
3️⃣ Add the kelp flakes and continue to boil, then skim off the foam.
4️⃣ Add the green onions, continue to boil, and simmer over low heat for 30 minutes.
5️⃣ Finally, add an appropriate amount of salt to taste.
3. The benefits of eating sea cabbage and kelp
Now that we have learned the difference between sea cabbage and kelp, let's take a look at the benefits of eating them~
1. Sea Chinese cabbage
Sea cabbage is rich in protein, fiber, and vitamins C, B12, and other nutrients, which have the following benefits:
It helps to maintain smooth blood circulation and prevent cardiovascular and cerebrovascular diseases.
It can enhance immunity and improve the body's resistance.
Good for the digestive system and promotes gastrointestinal health.
It is rich in dietary fiber, which is conducive to healthy weight loss.
Rich in antioxidants, it helps to slow down aging.
【Chilled sea cabbage, a must-have for cool summer】
Cold sea cabbage is a refreshing and appetizing cold dish in summer, sweet and juicy, crisp and tender, and has an endless aftertaste. Whether it's a family dinner or a gathering of friends, it's a great choice. Today, let me teach you how to make this delicious cold sea cabbage!
▶️ Ingredients Required:
- Sea cabbage 500g: fresh sea cabbage tastes better;
- 3 cloves of garlic: increase aroma and enhance taste;
- Appropriate amount of coriander: increase taste and appearance;
- Appropriate amount of paprika: adjust according to personal taste;
- Appropriate amount of white vinegar: increase sourness and freshness;
- Salt to taste: to taste;
- Sugar to taste: Adds sweetness.
Steps:
1️⃣ Prepare the sea cabbage, wash it, cut it with a knife to a size suitable for bites, and set aside.
2️⃣ Chop the garlic and chop the coriander.
3️⃣ Prepare a large bowl and put the sea cabbage in the bowl.
4️⃣ Sprinkle the cabbage evenly with an appropriate amount of sugar and salt, and marinate for 5 minutes to make it more tender.
5️⃣ Remove the pickled cabbage, drain and place in another clean bowl.
6️⃣ Add minced garlic, coriander, appropriate amount of chili powder and white vinegar, stir well, marinate for 10 minutes, and let the seasoning fully penetrate into the sea cabbage.
7️⃣ Chilled sea cabbage is ready!
Tips:
- When buying sea cabbage, choose fresh, tender green, and slightly transparent leaves are the best quality;
- When pickling sea cabbage, pay attention to the pickling time, too long will easily cause the taste to become soft, too short will not be enough flavor;
- The amount of paprika and white vinegar can be adjusted according to personal taste, increase or decrease;
- Chilled cabbage is best eaten immediately after preparation to maintain its optimal taste and color.
Whew~ Let's have a refreshing cold sea cabbage now! Try this simple and delicious summer cold dish to make your summer life better!
2. Kelp
Kelp is rich in a variety of nutrients such as iodine, calcium, alginic acid, etc., which have the following benefits:
It can help regulate thyroid function and prevent iodine deficiency disease.
It has a protective effect on the liver and helps to detoxify and nourish the liver.
Helps lower cholesterol levels and prevent cardiovascular disease.
Promote gastrointestinal motility and help prevent constipation.
Rich in alginic acid, it helps to remove heavy metals and radioactive substances from the body.
Clear away the heat and relieve the heat, a must-have kelp tofu soup in summer
Purchase List:
- Hairtail: 1 piece (about 400 grams)
- 豆腐：1块（约300克）
- Green and red peppers: to taste
- Green onions, ginger and garlic: to taste
- Essence of chicken: to taste
- Salt: to taste
- Coriander: to taste
- Cooking oil: to taste
Steps:
1️⃣ Prepare the ingredients: wash the hairtail and cut it into pieces for later use, cut the tofu into small pieces, cut the green and red peppers into shreds, mince the green onion, ginger and garlic for later use, wash and chop the coriander.
2️⃣ Add an appropriate amount of cooking oil to a hot pan, add green onions, ginger and garlic and stir-fry until fragrant.
3️⃣ Put the chopped hairtail in a pan and fry until golden brown on both sides.
4️⃣ Add an appropriate amount of water, bring to a boil, turn to low heat, and cook for 15 minutes.
5️⃣ Add the sliced tofu to the soup and bring to a boil again.
6️⃣ Add salt and chicken bouillon, season and cook for 2 minutes.
7️⃣ Finally, add shredded green and red peppers and cook for 30 seconds, then turn off the heat.
✨ Tips:
- When frying the hairtail, do not stir too much to avoid the fish pieces falling apart.
- After the soup is boiled, turn the heat to low to make the hairtail more flavorful.
- After putting the tofu in the soup, do not cook it for too long so as not to affect the taste.
- Shredded green and red peppers can be added to your personal taste to add flavor.
❄️ In summer, the cold tofu soup is refreshing and delicious, nutritious, come and try it!
Therefore, sea cabbage and kelp are both very nutritious sea vegetables, and they can bring many benefits to our health!
Summary: Through this Little Red Book note, we explored the difference between sea cabbage and kelp together, and learned how to make them Xi make them more delicious and delicious. At the same time, we also learned about the benefits of eating sea cabbage and kelp, from which we benefited from their rich nutritional value. Let's try it and let the delicious taste of the ocean be the highlight of our table!