Since the opening of the "Special Topic on Food Appreciation", they have successively received various questions from Haoduo's foodie friends.
Today I picked out a topic that is relatively highly discussed by everyone, and once upon a time, it bothered me: What is the relationship between khunbu and kelp? What is wakame? Are seaweed and seaweed a thing?
In fact, these foods, in the dry goods area of the supermarket or vegetable farm, are still common, and they also appear in the recipes of the andms from time to time.
For example, some friends who live in non-coastal cities like me often mistakenly think that khumbu = kelp, is this really the case?
Today, I will use my many years of "shopping and eating experience" to talk to everyone about "kelp and its friends" in the most simple and straightforward way
Kelp
Let's start with the most familiar [kelp] to start, whether north or south, are common and easy to obtain ingredients, hot pot, spicy hot, often have its figure haunted, and when cooking soup to add a little into it, very fresh.
Kelp is a relatively large edible seaweed, the leaves are wide and long, close to the roots will be thicker, the taste is strong and chewy, the thinner the leaves, the more crispy the taste.
The common kelp in the mumbs is mainly dry goods kelp, usually dark green in color, with a layer of white salt frost on the surface. When choosing, you can unfold the kelp and choose a complete, thick, no small hole Ha;
The fresh kelp soaked in the water is turquoise or brownish green in color, and the surface is smooth and rich in gum.
(Before and after dry kelp foaming)
In addition, from the perspective of taxonomy, "kelp" belongs to: Phytophalla - Brown algae - Laminae - Kelp family - Kelp genus. (Ariki has a very cumbersome look)
Khumbu
And [Khumbu] belongs to: brown algae phylum - brown algae - kelp order - wing algae family - Lambu genus.
So, kelp and kelp are not the same plant Oh, hit the "kelp order" began to walk up different branches, see wood has? It's a bit like the same relationship between "cousins".
In terms of color, kelp is also different from kelp, fresh kelp is yellow-brown, and when dried, it will become dark brown.
(Before and after dry quila buttering)
Konbu is the most common in Japanese cuisine, such as the one that everyone often eats, which is to use it to cook the soup base to flavor it
Wakame
In addition to the "entanglement history" of konbu and kelp, [wakame] often confuses people's vision.
Wakame looks very much like the kelp of youth, but the texture is much thinner than kelp, the taste is more smooth and tender, and the leaves of the complete wakame are like a pleated skirt, and the color is more tender.
There are also differences in the cooking method of the two Oh, after the kelp is soaked, it also needs to be blanched to eat Ha, and when the wakame is cold, it is cleaned after the foaming, and the juice can be directly mixed raw Oh ~
Seaweed and seaweed
Like kelp, seaweed is also a delicacy of algae gifted by the sea.
Many people know that kelp grows on the seabed, thinking that no, to be precise, [no] is grown in the intertidal zone, at high tide it is submerged by seawater, and at low tide it is exposed to the air, affected by both sea and land.
It is worth mentioning the relationship between seaweed and seaweed.
Friends who are accustomed to looking at the ingredient list may find that the ingredient list of seaweed is often only written with seaweed.
In fact, seaweed is not simply a species, but a general term for multiple varieties of seaweed, and there are two main types of seaweed that we usually eat: "striped seaweed" and "altar seaweed".
The seaweed commonly seen in the snack area of the supermarket is a delicious snack or condiment made of strips of seaweed roasted and seasoned, and the state in the food is generally a square dried thin slice;
The edible method of altar seaweed is relatively traditional, generally after drying and processing, it is sold in the seasoning area of the supermarket in the "disc shape", and finally floats in the seaweed soup
In other words, seaweed is all seaweed, but seaweed is not necessarily processed into seaweed. Unexpectedly, there are so many stories of little seaweed.
8 After that, how to judge the quality of seaweed? Also pay attention to the following points Ha:
1, look at the color: good seaweed color is purple red, and shiny, no impurities, soaked water is a faint purple red, and there is no sediment. If the color is black, or more mixed, it may not be a new product of the year.
2, touch the feel: good seaweed density is relatively large, pinch not easy to break. On the contrary, a pinch to break is inferior, do not buy.
3, smell the taste: good seaweed has a clear fragrance, aged seaweed has no fragrance, and there will be a fishy smell when entering.
In addition, the shelf life of seaweed is generally 3-6 months, easy to return to moisture deterioration, so it is recommended that you put seaweed in a low-temperature dry place, if you find that it has been dehydrated, then do not eat it again.
Well, all that should be said has been said Ha, it should be clearly explained, the next time you go to the market, you will not buy the wrong dish again~
That said, in the food world, what stupid thing do you have to distinguish? The message told me that I took the small book and wrote it down, and we will break it down next time
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