Why do people eat kelp and make a knot? The correct way to soak dried kelp knots

Kelp contains more than 60 nutrients, such as protein, carotene, calcium, phosphorus, iron, alginic acid, mannitol, etc. It is a nutritious edible brown algae. Kelp knots are very common seafood. Why do people eat kelp and make knots? Do you want to know?

Contents of this article

1. Why do people eat kelp and make knots?

2. The correct method of soaking dried kelp

3. Do wakame and kelp taste the same?

Why do people eat kelp and make knots?

Because there is mucus on the surface of kelp, it will easily stick to the bottom of the pot if it is put directly into the pot. Moreover, the kelp will become soft and slippery after being cooked, making it difficult to pick up with chopsticks. Tying a knot in the kelp can increase the friction between the kelp and the chopsticks, making it easy to pick up the kelp.

Kelp is a perennial large edible algae, generally grown in seawater with relatively low water temperature. Kelp is in the shape of long flat leaves, brown-green in color, generally 1.5-3 meters long and 15-25 centimeters wide.

Kelp contains more than sixty nutrients, such as protein, carotene, calcium, phosphorus, iron, alginate, mannitol, etc. It is a nutritious edible brown algae.

The correct method of soaking dried kelp

How to soak dried kelp knots: Soak dried kelp knots in clean water, warm water or rice washing water until they are completely soaked. The soaking time of dried kelp knots is closely related to the type of kelp, dryness and wetness, thickness of kelp knots, etc. You can set the time according to the actual situation of the dried kelp knots.

Kelp knots are very common seafood. They are relatively low in protein and fat, but high in carbohydrates, crude protein, sugar, calcium, iron and other elements.

Compared with other seaweeds, kelp knots contain a high amount of iodine, reaching 7%-11%. Kelp knots are rich in calcium and play a certain role in calcium supplementation.

Kelp knot, first-level knot, the middle growing part of the kelp is 6-8cm long. Second-level knot, the middle part between the growing part and the side vegetable is 5-8cm long. Its nutritional value is dozens of times higher than that of spinach and rapeseed.

Do wakame and kelp taste the same?

The taste of wakame and kelp is different. Kelp tastes crisp and tough, while wakame is dense and delicate. It tastes softer than kelp and has a light sweet taste. Both wakame and kelp are algae that grow in the sea and have high iodine content.

Undaria pinnatifida belongs to the Laminariaceae, Pterygium family, and Undaria genus. It is about 1 to 2 meters tall and 50 to 100 millimeters wide. Its leaf margins are pinnately lobed and look like banana leaf fans. Undaria pinnatifida is a temperate seaweed that grows mostly on rocks 1 to 4 meters below the low tide line.

Kelp is a perennial cold-water large edible algae, flat and ribbon-shaped, brown-green in appearance, about 1.5 to 3 meters long and 15 to 25 centimeters wide. Kelp is low-cost and an important marine resource, mostly growing on rocks about 2 meters below the low tide line at the seaside.