Dried kelp, a seemingly ordinary ingredient, actually has high nutritional value and is very low in calories, making it very suitable for people who are losing weight. Usually, everyone uses dried kelp a lot, so how to soak dried kelp?
In daily life, some people have cold water blisters and some people have boiling water blisters, in fact, it is not right, because there is a layer of white substance called mannitol on kelp, which has diuretic and detoxification effects, and is easy to dissolve in water. The recommended pretreatment method for dried kelp is to dry steam first and then soak it in water, spread the thick dried kelp in the steamer, steam it for about 30 minutes, and then add an appropriate amount of white vinegar to soak it in cold water for two or three hours, and clean it after taking it out. The kelp meat soaked in this way is thick and delicious, soft and glutinous, delicious, without loss of nutrients, and easy to absorb and digest.
Dried kombu can be used not only as the main ingredient in soups, but also as a delicious dish with a variety of ingredients. For example, stewed pork ribs with kelp, which is both nutritious and delicious. The flavor of the pork ribs and the tenderness of the kelp blend together, giving you an unforgettable aftertaste. In addition, cold kelp is also a refreshing and delicious summer dish. Cut the kombu into thin strips and mix it with coriander, minced garlic and other seasonings, and you can enjoy the deliciousness and coolness of the kombu.
Pork ribs stewed with kelp
Ingredients & Distribution:
Pork ribs, kelp, soybeans, green onions, ginger
Steps:
- Soak the soybeans in advance (if you don't soak them, maybe they won't be so soft).
- Pork ribs in a pot under cold water, pour a little cooking wine (optional) blanched and remove them, wash and drain with warm water for later use.
- Pour a little oil into the pan, add the green onion and ginger and stir-fry until fragrant, add the pork ribs and stir-fry.
- Add enough boiling water and soybeans, simmer for an hour, then add kelp and simmer for another half hour, and finally add salt to taste.
Chilled seaweed shreds
Ingredients & Distribution:
Processed shredded kelp, minced garlic, white sesame seeds, chili powder, millet pepper rings, chili oil, salt, sugar, chicken essence, light soy sauce, aged vinegar, Lao Gan Ma, and coriander
Steps:
- Bring hot water to a boil, add the soaked kelp shreds, boil in the pot for 1 minute, and remove them.
- Cool the kombu shreds in cold water and cut them into lengths.
- Put minced garlic, white sesame seeds, chili powder, millet pepper rings in a bowl, boil with hot oil, add chili oil, salt, sugar, chicken essence, light soy sauce, aged vinegar, Lao Gan Ma, coriander and mix evenly and serve.
Of course, kombu can also be used in a variety of cooking methods such as stir-frying and cooking porridge. Each method gives kelp a different flavor and texture. Whether stir-fried or cold, kelp can add a touch of color to the table with its unique texture and taste.
Overall, dried kelp is not only nutritious but also can be prepared in a variety of ways. As long as we get it right, we can easily make a variety of delicious kombu dishes. Whether it's a home-cooked meal or a festive feast, dried kelp can be a delicacy on our table.
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