1. Take a piece of dried kelp and soak it in clear water.

2. Soak kelp as needed, cut garlic into minced garlic, and wash beef and mutton.

3. Cut the beef and mutton into small pieces, add half minced garlic, 1/2 tablespoons soy sauce and 1/2 tablespoons sesame oil, and marinate for 15 minutes.

4. Pour 1 tbsp sesame oil into the pot, boil the oil, and add the minced beef and stir-fry for 3 minutes.

5. Pour a certain amount of boiling water and cook for 50 minutes on medium heat.

6. Put Korean miso and kelp into the pot, simmer for 20 minutes again, and then add garlic powder and salt to taste.

2. How long is the shelf life of Korean dried kelp?

Generally, the shelf life of dried salted kelp is relatively long, about three years, but if it is artificially dried, the shelf life of dried salted kelp will be significantly shortened, generally less than one year.

1. The Aral Sea Belt can be preserved for about three months if it is kept in the refrigerator, and for two years if it is kept in the freezer.

2. Generally speaking, the shelf life of kelp is longer, especially for dried kelp, but the shelf life of fresh kelp is slightly shorter than that of dried kelp. The shelf life of salted kelp is suitable for normal temperature storage. It can be kept for about two or three weeks in summer and one month in winter.

3. How to eat Korean dried kelp?

1. Soak dried kelp with clear water several times in advance.

2. cut into long strips.

3. Cut the beef into small pieces or chop it.

4. Add soy sauce, garlic powder and pepper, mix well, add a little sesame oil, mix well and marinate 15 minutes.

5. Pour a little sesame oil into the pot and heat it.

6. Stir-fry the marinated beef until it changes color.

7. Stir fry in kelp.

8. Add 2 bowls of water, turn a little soy sauce to boil and simmer for about half an hour.

9. Skim off a little foam on the surface.

10. Add pepper and salt, season and turn off the heat.

4. Korean dried kelp and Undaria pinnatifida

Qingdao, Yantai, Weihai and other places in Shandong Province are the main producing areas of Undaria pinnatifida, among which Rongcheng Undaria pinnatifida is the most famous, with bright and shiny surface and rich nutritional value.

Undaria pinnatifida is an edible economic brown algae and a raw material for comprehensive utilization of alginic acid. Undaria pinnatifida relies on the slight change of seawater temperature to control its life activities. The breeding period of Undaria pinnatifida is from April to May every year.

In the seawater temperature range of 1720, it is the peak of Undaria pinnatifida spore transmission. When the seawater temperature drops to 13-5, it enters the rapid growth period of Undaria pinnatifida, which is the fastest growth period of Undaria pinnatifida.

In summer and autumn, Undaria pinnatifida can be eaten fresh or dried. Usually, dried Undaria pinnatifida leaves are cut and dehydrated by physical dehydration.

5. What is Korean kelp?

Koreans not only eat birthday cakes, but also drink a bowl of seaweed soup. I didn't know that seaweed soup was a tonic for Korean pregnant women after delivery. At the same time, on behalf of Koreans, they respect their mothers and commemorate their painful childbirth.

Koreans believe that seaweed is good for postpartum conditioning, so there is a tradition of eating kelp. Seaweed soup is regarded as a nourishing holy product, which is cheap and nutritious. According to Leslie, a nutritionist of the Communist Youth League branch, kelp is rich in protein, vitamin A and minerals, which are easy to absorb and have great benefits to the body. In addition, kelp contains soluble fiber, which is easier to digest and absorb than ordinary fiber, which is helpful for smooth defecation and postpartum slimming. According to Ms. Park, a New World Korean restaurant, Koreans attach great importance to diet therapy. When they see whales injured, they will look for seaweed food to heal the wounds, so they use sea belts to regulate their bodies. According to years of experience, they think that kelp can help pregnant women purify their blood and fight against tooth loss and hair loss. So Korean women will drink seaweed soup for three months after giving birth. Therefore, Koreans always drink a bowl of seaweed soup on their birthdays to commemorate their mothers' painful birth. Korean seaweed soup tastes very weak. There are two ways to add beef or clams. Adding beef is more tonic, which helps to reduce the coldness of kelp. Clams taste fresher and sweeter. At present, only traditional Korean restaurants offer this kind of soup, and kelp clam soup is sold more because it tastes fresh and sweet.

6. How to make Korean dried kelp delicious?

Steam first and then cook: put kelp in a steamer, dry steam for half an hour, and then soak it in water for two or three hours, so that kelp is easier.

Put vinegar or soaked rice: After the kelp is steamed, put vinegar or soaked rice water in the water to quickly soften the kelp.

7. What is Korean kelp?

Undaria pinnatifida tastes tender and smooth. Personally, I think Undaria is delicious.

8. Japanese dried kelp

material

Double-sided beam

Don't put 50 grams of dried kelp in the soup.

Don't put it if you don't like it. I didn't)

Some mushrooms

A spoonful of miso

How many crab sticks or fish balls?

Stewed or boiled eggs.

Practice steps

1. Make seaweed soup first. If there is no material, you can skip this step. Dried kelp is exposed to floating ash. Don't wash. The white sea salt crystals precipitated on it are delicious. Soak kelp in warm water for half an hour. Prepare another bowl of Muyu flower. There is a monosodium glutamate company in Japan, which studied the freshness analysis of the soup cooked with various ingredients, and finally found that the combination of kelp and fish dazzled was the highest.

2. Pour the soaked kelp and water into the pot. When there are bubbles on the pot wall and kelp, take out kelp. Don't let it boil, or the bitter taste in kelp will dissolve into the soup.

3. Continue to cook seaweed soup, turn off the fire, sprinkle with Muyu flower, and take it out after 30 seconds.

4. Filter to get a bowl of delicious seaweed soup.

5. In addition, prepare some miso soup noodles, shredded mushrooms, crab sticks or fish balls, a spoonful of miso and other side dishes.

6. Add side dishes to the broth and cook for six or seven minutes.

7. Sprinkle some fish eyes and onions after cooking. This miso soup is also delicious with rice.

8. Cook your favorite udon noodles or vegetarian noodles in another pot. Take a piece of kelp that was fished out before, cut it into filaments, serve it with side dishes, sprinkle a little chopped green onion, and cut a marinated egg or boiled egg.

9. Korean kelp salad

material

Materials: tomato 1 piece, egg 1 piece;

Accessories: appropriate amount of oil, salt, kelp and onion.

Tomato, seaweed and egg soup

one

Cut the tomatoes into small pieces (no partners) and an egg.

2

Soak dried kelp, wash with proper amount of salt, and shred.

three

Break the egg

four

Put oil in the pan and fry the tomatoes.

five

After the tomatoes are fried, add boiling water.

six

Add kelp and cook for two minutes. Season with salt.

seven

Pour the broken eggs into the pot, stir with a spoon while pouring, and add a small amount of monosodium glutamate when taking out the pot.

eight

Put the soup in a bowl and sprinkle a little chopped green onion.

10. Does Korean dried kelp have a shelf life?

Generally, kelp can be preserved for about a year, but it depends on the location. If it is wet for a long time or not kept in a cool and dry place, it may not last long. If it is in an arid area, the storage time may be longer. Kelp, also known as kelp, kelp and cabbage, is a large perennial edible algae. The leaf is composed of epidermis, cortex and pith, and there are sporangia in the lower part of the leaf. It has a mucus cavity and can secrete slippery substances.