Seaweed egg flower soup, seaweed sushi, all kinds of seaweed snacks, you can see the figure of seaweed, this kind of black thing, but bring us a very fresh taste.
Some time ago, someone on the Internet said that fake seaweed made of plastic was found, is this true? Do we know anything about seaweed? Today, we will unlock the secrets of seaweed one by one, so that you can fully understand the food of seaweed.
First, what is the relationship between seaweed and seaweed? The seaweed family is full of leaves, and there are said to be more than 130 kinds of seaweed in the world, and there are 24 species in China, mainly two of which are: in the sea north of the Yangtze River is a strip of seaweed, which is a monolayer of cells and is easily digested and absorbed.
The sea south of the Yangtze River is the altar seaweed, this kind of seaweed has two layers of cells, not baked, not easy to be digested by the human body, we eat it, it will be "big treasure tomorrow to see". Roasted seaweed, the taste is very delicious, can be used as a snack, customary, we baked as a snack of the seaweed called "seaweed".
However, historically, seaweed belonged to the category of seaweed, and seaweed included seaweed. Zuo Si of the Western Jin Dynasty, in the "Three Capitals" that led to the "Luoyang Paper Gui", wrote that the products of Eastern Wu were "the genus of Jiang Li, the kind of seaweed, the purple daisy of the Lun group, and the food of Ge Xiang Mao." "It is said that Eastern Wu is rich in seaweed, and these seaweeds have the purple group of the lun group." The word "Lun Group Purple Dai" is not the invention of Zuo Si, and the Erya has: "Lun is like Lun, the group is like a group, and the East Sea has it." "Purple, nori too." In the raw sea, it is green, with stones, and if it is dried, it is purple, and it is often offered to the sea. Daisy, daisy also, out of Rinka-gun, can be dyed."
"Dream of the Red Chamber" makes it even clearer: "If you want to come to >, > and other books all those strange grasses, there are also called what kind of ginger and ginger, and there are also called what lun group purple dai." "Originally, Lun refers to seaweed, group refers to kelp, purple is seaweed, and Dai is daisy! I dropped these book bags, but I just wanted to say that in ancient times, seaweed belonged to seaweed, and seaweed included seaweed. As is customary now, nori refers to roasted seaweed!
Second, why does nori only appear in autumn and winter, and in spring and summer, where does nori go?
Seaweed grows in the offshore intertidal zone and appears on the reef every autumn and winter. The first harvest of new seaweed is also known as "head water seaweed", and the harvest can continue until the end of the following spring, which is called "dihydrate seaweed" and ordinary seaweed in turn. However, as soon as late spring passed, the seaweed was gone and nothing was left on the reef.
Why? The puzzle that puzzled people for years was not solved by biologists until the early 1950s. Originally, every year from late autumn to early spring, nori will release sperm and eggs, and by the end of spring, the exhausted seaweed also goes to the end of life, dissolves and disappears.
The sperm and egg of laver meet and combine to become "fruit spores", seaweed fruit spores hide in clam or oyster shells, and germinate a filamentous body, these filaments are also known as "shell spots", shell spots in the shell of the light and obscurity, until the next year, finally release some "shell spores", shell spores attached to the nearshore reef, and when autumn comes, the water temperature is lowered again, it will develop into pieces of "leafy" seaweed.
The cycle of life, so year after year cycle, master this law, you can also implement large-scale artificial breeding: after seedlings, seedlings, let the seaweed spores attached to the net, put into the sea fixed, autumn arrived, seabill will grow out, drag the net to the shore, you can harvest the seaweed, and then put back into the sea, the seaweed will grow out again...
Third, is seaweed an animal or a plant. For a long time, people mistakenly thought that nori was a plant in the sea, because nori seemed to be inactive, and it also needed sunlight and participated in photosynthesis, which was similar to plants. In fact, nori is like a fake animal, it grows close to the reef, just take the reef as its fixed home, the nutrients in the sea water, is one of the nutrient sources of nori, photosynthesis is its other source of nutrition.
No laver has no tubular tissue unique to plants, no xylem and ligaments, no cell walls, but cell membranes, which are also the difference between animals and plants.
Judging from the nutritional composition of seaweed, it does not contain starch, the carbohydrates contained are mainly dietary fiber, rich in protein and amino acids, these characteristics are more like animals than plants.
Seaweed is one of the most protein-rich seaweeds, accounting for 25% to 50% of dried seaweed. Seaweed is rich in 9 of the 10 kinds of essential amino acids, seaweed contains a lot of taurine, its content exceeds 1.2% of the dried seaweed mass, taurine is a sulfonic acid amino acid, derived from cystine, can promote the intestinal and liver circulation of bile acid through the formation of taurine, and control the blood cholesterol level; in addition, taurine has a good effect on promoting infant brain development and children's growth and development, antioxidant, anti-aging.
Nori polysaccharides and phycobile proteins have anti-aging, anticoagulant and hypolipidemic effects. The content of vitamins in seaweed is relatively rich, the content of vitamin C is higher than that of oranges, the content of carotene and vitamin b1, b2 and vitamin E is higher than that of eggs, beef and vegetables, and the content of niacin, choline and inositol in seaweed is also high. It is not an exaggeration to say that seaweed is a "treasure trove of nutrition".
Fourth, where is the seaweed good? Is head water seaweed really better? Seaweed is rich in protein and amino acids, dietary fiber and vitamins, as well as a lot of minerals, although the content varies from place of origin and season, but the difference is not large, from a nutritional point of view, which nori is similar. When people usually say that seaweed is good in a certain place, it refers to the taste, texture and difficulty of cooking and processing - seaweed with sand and dust is really not good. These subtle differences are good and average in the eyes of foodies.
The taste of seaweed is fresh and sweet, which stems from the amino acids contained in seaweed, and the total amino acid content in the altar seaweed and striped seaweed is 35.5% and 33.5%, respectively, so the southern seaweed is more fresh and sweet. The study also found that the content of amino acids in seaweed varies significantly with the production month and season. The higher the content in the early stage of production, and then with the extension of the growth time, the content gradually decreases, so the head water seaweed is better and the taste is fresher. This is mainly due to the continuous division of seaweed cells in the early stage of growth, and the metabolism centered on protein is very vigorous, but at the end of production, the cell division ability decreases. Therefore, the protein content of seaweed in the early stage of growth is higher, and the amino acid content is also higher.
In addition, there is no pollution, clean water quality, the seaweed is more pure, there is no odor, washed and dried, not mixed with sand nori is more hygienic, cooking more convenient. My hometown of Raoping Haishan Town, Guangdong Province, also cultivates seaweed, and it is recognized as a relatively good quality, you can try it.
5. How to make seaweed more delicious? The taste of seaweed is fresh, and the taste of seaweed should be crisp. In the north, striped seaweed is mainly made of seaweed, and in the south, the altar seaweed is mainly dried into round pancakes for cooking. Jar seaweed is a double cell, roasting can destroy the cell membrane of seaweed, the body can absorb and digest. Roasted seaweed, high temperature so that the protein decomposed into amino acids, which can show the umami taste of seaweed, that kind of direct washing with water and then thrown into the soup, bad reviews!
Seaweed is rich in polysaccharides such as gums, and after harvesting and drying, the polysaccharides make the surface of the seaweed smooth and flexible. After the polysaccharide substances such as glues encounter water, they will combine with water molecules under the action of water molecules, and at the same time combine polysaccharide molecules to form a relatively tight network structure. Just like a few people, with the help of water molecules, hand in hand, become very tough and difficult to tear. This is their gelling properties, which manifest themselves as tough and difficult to chew. However, the size of this gel property is related to temperature, and if baked, the high temperature makes this combination loose again, and it is crisp. So, the way to make seaweed more delicious is simple – baking.
Heat the pot, put a piece of seaweed down, press it with your hand or spoon shovel, after a few seconds the seaweed will smoke, let it turn around, bake the other side, and after a few seconds there will be white smoke, then it will be fine. After baking the seaweed, gently pat on the board, the sand dust will fall out, cook the soup, adjust the taste, put the seaweed at the bottom of the bowl, and then add the soup into the bowl, so that the seaweed soup, sweet and crisp.
Why is nori purple? Is it really useful to use fake seaweed made of plastic? Fresh seaweed is purple-red because seaweed contains algaloxene and chlorophyll. Phycothecin degrades very quickly, there is no more when drying seaweed, only chlorophyll remains, so the freshly dried seaweed is green, if the storage time is too long, or the cooking method is not right, the magnesium ions in chlorophyll will be driven away by hydrogen ions, and it will become dark brown.
The legendary plastic made of fake seaweed, is not credible, not to mention the waste plastic into fake seaweed itself is a high-tech, only from the economic point of view, the farmed seaweed is not expensive, ordinary seaweed is a pound of fifty yuan, the cost of counterfeiting is more than it, there is no interest drive, who does this stupid thing? Instead of caring about the authenticity of nori, it is better to care about the hygiene and cleanliness of nori.
Seaweed is good, but the more the better. The content of iodine in nori is relatively high, and for areas with iodine deficiency, eating some nori often can play a role in supplementing iodine.
The Chinese Nutrition Society recommends that the recommended daily intake of iodine is 120 micrograms, and the maximum tolerable intake for the human body is 600 micrograms. 100 grams of seaweed contains 4323 mcg of iodine, and it is recommended to consume 2 to 3 grams per day. For patients with hyperthyroidism, it is not suitable to eat seaweed.
Finally, contribute to the seaweed soup I usually make at home: 1, half a pound of clams, boil in water, clarify the water and set aside, peel off the clam meat, rinse it, and put it in the soup; 2, minced meat three or two, add pepper, salt, cooking wine and stir it; 3, two pieces of seaweed, cut it into four parts with scissors after baking; 4, minced garlic frying oil, minced green onion for later; 5, boil the clam water, when there is not enough, add water, put the minced meat into the soup and scatter, add salt to taste, turn off the heat. Place the seaweed in a bowl, add the cooked soup, and finally add the fried minced garlic and chopped green onion.
Source: Upstream News
Source: Chongqing Ersanli
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