Many people worry that kelp is difficult to cook thoroughly and therefore requires soaking in water for a long time before cooking. In fact, this is incorrect. Kelp should be steamed first and then soaked.
Kelp contains substances such as alginic acid and fucoidan. Once it absorbs water, a sticky, gelatinous substance forms on the surface of the kelp, preventing further water penetration, making it very difficult to cook through. Furthermore, water-soluble vitamins and other nutrients in the kelp will dissolve into the water. Prolonged soaking will therefore reduce its nutritional value.
Steaming Dried Kelp Strips
The recommended rehydration method is to steam first, then soak: place the kelp in a steamer and steam for half an hour, then soak it in water for two to three hours. Alternatively, you can add a little baking soda or washing soda before steaming, as the alkaline substance will easily dissolve the kelp's gel, causing it to soften quickly when cooked.
Adding a little vinegar to the water or using rice washing water for soaking can also soften the kelp more quickly. You can also add some spinach during cooking, as spinach contains oxalic acid, which can also cause the kelp to soften rapidly.
In addition, although the white substance on the surface of kelp is high in salt, it also contains mannitol, which has diuretic and detoxifying effects. If you wash the kelp before steaming, this nutrient will be wasted.
After buying kelp, it should be consumed as soon as possible. If you cannot finish it all at once, the opened kelp should be stored in the refrigerator. Otherwise, its nutritional value will decrease, and the continuous reproduction of microorganisms will cause the kelp to spoil.
Potato balls