What is the hoar frost on kelp?
People often think that the white thing on the kelp is mildew. In fact, this is a misunderstanding. The layer of white powder on the seaweed is called mannitol. After the seaweed water is dried out, the mannitol will precipitate and adhere to the surface of kelp to form a white frost.
Is there a hoarfrost on the kelp?
There is a white frost on the kelp to eat. The hoarfrost on the kelp, mannitol, has the effect of lowering blood pressure, diuresis, and swelling. This material is soluble in water, so if dried seaweed is soaked in water for a long time, mannitol is mostly dissolved, which will reduce the nutritional value of kelp.
How to choose kelp
The normal seaweed is dark brown. After marinating or drying, it has natural dark green or dark green, and the kelp is top grade with thick leaves, thick green or purple with yellow, and no yellow leaves. In addition to high iodine content, this seaweed also contains mannitol, which is a "white frost" and has a high nutritional value. Warm Tips: After the seaweed is bought for home, it should be eaten as soon as possible and not stored indefinitely. Because the decapsulated kelp is affected by temperature, light and other factors during the storage process, the nutrient content will be reduced, and the microorganisms will continue to multiply, resulting in spoilage and deterioration.
The hardness is enough: the freshness of the kelp that is too soft is not enough and it is easy to smash.
Good thickness. Thickness of touch: Thick and thick seaweed is of good quality and will not be too soft after cooking.
No odor: No strange smell, smooth surface and no mucus is fresh.
Store in a fresh bag and refrigerate it.
preservation method
If kelp is not to be used immediately, it can be washed and blanched for about 30 seconds. After cooling, it can be placed in a fresh-keeping bag and refrigerated, and it can be consumed within 1 week.
Six types of common kelp eat
Seaweed rolls: Generally, skewered seaweed rolls with bamboo skewers can be directly boiled.
Kelp knot: used to cook soup or salad or with leeks.
Hai Rong: It is suitable for stir-fry with ginger, hot pepper and other spicy spices.
Kelp thick wire: suitable for stir-fry is also suitable for making cold with sauce.
Kelp Buds: Suitable for pickling or soup dishes such as miso soup.
Kelp stems: For salad or seafood stir-fry.
Picking Kelp Notes
1. Look at the hoarfrost on the kelp surface. It is good seaweed with white frost, but it is not good with no.
2, look at the color of kelp, dry kelp is darker, grayish green and naturally good seaweed. Emerald green is not to choose.
3, to see if the kelp is complete, thick, whether there are small holes. Do not buy if the kelp is small and broken or if there is a large area of ​​broken or small holes.
4. Those who do not feel the touch are good kelp.
5, smell the taste, dry kelp also has a strong seafood flavor, if there are other odors, you should choose carefully.
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