The temperature in these days is obviously hot to the point of screaming, in addition to hiding in the air-conditioned room to avoid heat and continue to live, finding some hot ingredients is also a way for people to rack their brains to find a way to escape the heat, watermelon mung bean soup ice powder burned fairy grass, summer products around the field have come on.
On the summer table, the seaweed plant nori that grows on the seashore has undoubtedly become a summer recipe for the summer table, so simple that as long as the water is boiled, beaten into the egg flowers, put a bag of firewood, a shrimp skin, the delicious taste from the ocean makes people sweep away the summer irritability.
However, many people foolishly think that seaweed is seaweed, but they do not know that this delicious little thing hides a mystery: head water seaweed is the most expensive, known as the "gold" in seaweed, second to two water, three water is cheaper. Knowledgeable people secretly went to buy a head of water seaweed to taste the freshest taste.
Every year from October to December, is the season of seaweed harvest, after the seaweed seedlings are planted, the seaweed grows very fast, every ten days or so to cut, cut it will continue to grow, until December. In the harvesting period of seaweed, there are two waters, three waters and four waters... The distinction of .
What the hell is the head water seaweed? Let's take a look at it first, and its immortal experience goes like this:
After 40 to 50 days after the seaweed shell spore seedlings, when the seaweed leaves grow to 20 to 30cm, and then the first harvest can be carried out, the first harvest is the head water seaweed, then it is followed by two water, three water three, four water... finish.
They are all seaweed, why is the head water seaweed the boss in the seaweed industry?
Statute of limitations: only seven days of harvesting period;
Yield: The production of seaweed in the head water is sparse
Harvested seaweed about 12 times a year, belongs to the head water of only 7 days, only in these 7 days of harvesting of seaweed taste the freshest, after the aging, it will become old, so the head water seaweed sits firmly in the seaweed in the boss position, become the best in the seaweed, also known as the "gold" in the seaweed, the rich amount of iodine makes vegetables and grains beyond reach, the nutritional value is also thrown out of the back of the two water, three waters and four water seaweed ... One street.
Preparation: Step on the head water laver on the first batch of harvest schedules
When they are harvested, they need to undergo multiple cleaning and dehydration treatments
This makes it easy to wash without odor and without sediment impurities, and finally flat dried.
The color is dark and shiny, the taste is fresh and mellow, and it emits a strong fresh fragrance, which is the secret to identifying high-quality head water seaweed.
Look at the width: The difference in width is the degree of density during the growth of seaweed, sparse is wide, dense is fine. True head water seaweed width is about 2-5 mm.
Look at the color: dried seaweed is dull and matte, if the seaweed is purple and dark, it is because of moisture or inventory goods in previous years. The real head water laver color should be dark and shiny.
Look at the length: The length of the head water seaweed should be between 5-9 cm. Because the harvesting of seaweed is regular, the seaweed of the first water can be cut when it grows to 13 to 16 cm, and the length of the cut should be half of the total length, so that the cutting law will continue until the fifth water.
Smell: The taste of head water seaweed should be a very fresh sea smell, and it is normal to have a faint sea fishy smell.
In Fujian Mindong, there is a 1700-year-old small city, Xiapu County, as early as the Yuan Dynasty, where there are records of growing seaweed. Xiapu is blessed with a unique natural environment and climatic conditions, a long coastline, many natural independent harbors, a humid subtropical monsoon climate and unique water temperature and water quality conditions are particularly suitable for the growth of seaweed, creating a refreshing, smooth and high quality of Xiapu seaweed. Kasumiura nori has also successfully entered the National Geographical Indication Product.
Every year in the season of receiving seabill, the scene of Kasumiura seaweed is spectacular, and the pieces of seaweed are hung on the rows of bamboo shelves that have long been set up in the shallow sea, which attracts photography enthusiasts from all over the country to go to the scene with the lens to take pictures of this breathtaking beauty about the harmony of seaweed and nature.
The shape of nori: The round seaweed circulating on the market, only the best head water can be used to make square head water seaweed.