The delicious seaweed sauce is often eaten with noodles, porridge, bread, etc., and is served with meat ingredients, and it has a wide range of uses, and it has always been a favorite dish for both adults and children.
However, in addition to kelp and seaweed, food-grade chemical additives, pigments, stabilizers, etc. are added to the seaweed sauce to prolong its shelf life, maintain its color and make its flavor more intense; The proportion of sugar and salt is also relatively increased, and long-term consumption may affect health and damage the metabolic system.
Are you worried that the seaweed paste on the market is not pure and natural enough? You might as well make it along, the seaweed sauce full of marine flavor and trace elements is easy to use!
Seaweed Sauce DIY
Ingredient:
Kombu 275g
Roast 8 slices of seaweed
Seasoning:
Soy sauce 190g
50g caster sugar
30g of granulated sugar
Maltose 60g
mirin 80g
Method:
1. Cut the kelp into small cubes, burn the seaweed and tear it into small flakes for later use. Take a juicer, pour in 250g of water and kelp, and beat evenly for about 10 seconds.
Tips: You can buy soaked kelp in the market, wash it and use it.
2. Add soy sauce and mirin, then press the switch and whip for about 10 seconds to make it even.
Tips: If you want to make low-sodium and low-salt seaweed sauce, you only need to halve or adjust the soy sauce ratio to 1/3 of the amount, or you can switch to low-salt soy sauce.
3. Add the roasted seaweed and stir until all the ingredients are evenly pureed, then pour out and put it in an iron pot.
Tips: Roasted seaweed is easy to float on the surface of the liquid, and it is not easy to blend with all ingredients, it is recommended to stop the machine before and during the strangulation, and use a long-handled spoon to press the roasted seaweed under the liquid ingredients, so that it can be beaten evenly.
4. Place the iron pot on the stove and heat it over medium-low heat, add maltose, caster sugar and second granulated sugar simultaneously, and stir constantly in the process to melt the sugar and avoid the ingredients from sinking to the bottom and burning.
5. When the surface begins to bubble, it means that it has been boiled, continue to stir and boil continuously, turn off the heat and let it cool after about 2 minutes, and it will become seaweed sauce.
Storage method
It is not difficult to make your own seaweed sauce, but it is important to keep it dry and not touch water during the portioning process, including the spoon used to dig it or the fresh-keeping bag or container for the seaweed sauce.
It is recommended to make about 600g at a time, and then put the required amount each time in the freezer, and then take it out when needed, and it is also recommended to use a fresh-keeping bag when dividing it to facilitate flattening and storage. The shelf life of seaweed paste can be up to half a year when stored properly, which is very convenient!