Kelp is a common seaweed plant, and it is known as the "vegetable of the sea".
The protein of kelp has a complete range of amino acids, especially the eight essential amino acids for the body, and its content is very close to the content of essential amino acids in the ideal protein.
You can usually eat more kelp, which is not only nutritious, but also has the effect of clearing heat and detoxifying.
Although kelp is a good food, not all foods can be eaten with kelp, and some foods can have adverse reactions when eaten with kelp.
Let's take a look at the "rivals" of kelp, and these foods must not be eaten with kelp.
1. Tea
Tea is a very common drink, and many people like to drink a cup of tea after a meal, thinking that it can eliminate food and detoxify oil. But if you've just eaten kombu, don't drink tea right away.
Tea contains a large amount of tannic acid, which will combine with the iron in kelp to form a precipitate that is not easily absorbed by the body, thus affecting the body's use of iron. So, after eating kombu, drink tea every other hour.
2. Sour fruits
Sour fruits, such as hawthorn, lemon, sour plum, etc., are also foods that many people like to eat, they can be appetizing, digestive, and lipid-lowering.
However, these fruits also contain tannic acid, which, like tea, reacts with the iron in kelp and affects iron absorption.
In addition, the acidic substances in the sour fruits will also neutralize the alkaline substances in the kelp, reducing the nutritional value of the kelp and making the kelp lose its original flavor. Therefore, after eating kelp, do not eat sour fruits right away.
3. Soft-shelled turtle
Soft-shelled turtle is a high-protein, low-fat, low-cholesterol food, which has the effects of nourishing, nourishing blood, clearing heat and detoxifying.
Soft-shelled turtle contains a substance called chitin, which will combine with the iodine element in kelp to form a water-insoluble precipitate, which hinders the body's absorption of iodine and causes thyroid dysfunction.
So, after eating kelp, don't eat soft-shelled turtle anymore. ⁴
The above are the three "sworn enemies" of kelp, these foods and kelp will produce adverse reactions, and even cause harm to the body.
Friends who love to eat kelp should pay attention, don't mix and match at will, otherwise you will eat it in vain.
So, how should kombu be eaten to maximize its effect? Here are three recipes that can make kombu delicious and nutritious.
1. Chilled kelp shreds
This is a small dish that is often eaten in summer, and it is refreshing and delicious.
Soak the dried kelp shreds in water, wash them, cut them into appropriate lengths, and then mix them with garlic, light soy sauce, sugar, salt, vinegar, oil and pepper oil, coriander and other seasonings, put them in the refrigerator for a while, and then you can eat.
This dish is sour and spicy and appetizing, refreshing and refreshing, which can promote digestion, increase appetite, clear heat and detoxify, and beautify the skin.
2. Stir-fried shredded pork with kelp
Stir-fried pork slices with kelp, home-style stir-fried dishes.
Soak the dried kelp in water, wash it, cut it into thin strips, put it in a bowl, soak it in boiling water for 10 minutes, drain it, and set aside.
Cut the pork into thin strips, mix well with salt, soy sauce, starch, cooking wine, marinate for 10 minutes, and set aside.
Put an appropriate amount of oil in a pan, heat it, add the shredded meat, stir-fry until it changes color, and set aside.
Leave a little oil in the pot, add minced ginger, chopped green onion, stir-fry until fragrant, then add kelp, stir-fry evenly, add salt, vinegar, sugar, soy sauce, mix well, and finally put in shredded meat, stir-fry evenly, and you can get out of the pot.
3. Kelp bone broth
Soak the dried kombu in water until soft, wash it, cut it into sections, put it in a bowl and set aside.
Wash the pork bones, put them in a pot, add enough water, bring to a boil over high heat, skim off the foam, remove them, rinse them well, and set aside.
Cut the ginger into thin slices and the green onion into segments and set aside.
In another pot, add an appropriate amount of water, add pork bones, ginger slices, cooking wine, bring to a boil over high heat, turn to low heat and simmer for 1 hour to make the soup rich.
Add the kombu to the soup and continue to simmer for half an hour to allow the kombu to fully absorb the flavor of the soup.
Add salt to taste, sprinkle with green onions, and you're ready to serve.
Editor丨Zheng Wei