CATDOLL : CATDOLL: What is the difference between kelp and sea lettuce?

kelp

Kelp is an algae of the Laminariaceae family (wild kelp).

Plant morphology: The algae is brown, long and ribbon-shaped, leathery, generally 2-6 cm long and 20-30 cm wide. The algae is clearly divided into the holdfast, the petiole and the leaves. The holdfast is rhizoid-shaped, the petiole is thick and short and cylindrical, and the upper part of the petiole is a wide and long ribbon-shaped leaf. There are two parallel shallow grooves in the center of the leaf, the middle is the middle belt, 2-5 mm thick, and the two edges of the middle belt are thinner and have wavy wrinkles. It is cultivated along the coast of my country, and it can be found on rocks 2-3 meters deep below the low tide line on the wild seashore. The sodium alginate in kelp has the effect of preventing leukemia and osteomalacia; it also has a hemostatic effect on arterial bleeding, and oral administration can reduce the absorption of the radioactive element strontium-90 in the intestine. Sodium alginate has a hypotensive effect. Kelp starch has the effect of lowering blood lipids. In recent years, it has also been found that an extract of kelp has anti-cancer effects. Kelp mannitol is effective in treating acute renal failure, cerebral edema, Japanese encephalitis, and acute glaucoma. People with spleen and stomach deficiency should eat less

Kelp is a marine algae plant, named for its belt-like shape. Kelp is rich in nutrients, especially iodine. Before eating, it should be soaked in clean water overnight before processing. It can be eaten cold, stir-fried, or stewed with meat. When choosing kelp, you should have the following requirements: green-brown and oily color, thick meat, long and wide strips, dry, with few broken skirts, and no white rot, yellowing, or attachments on the tip and edge.

Stir-fried kelp shreds

Ingredients: 1.5 jin of kelp, 5 qian of refined salt, 5 qian of pepper oil, 3 green vegetables, 3 qian of vinegar, 1 qian of shredded green onion, 3 slices of ginger (HaoChi123.com)

Procedure: Wash the kelp, cut it into thin strips, blanch it in boiling water, remove it and drain it, sprinkle it with refined salt and shredded green vegetables, mix well and put it on a plate, finally add onion and ginger, pour vinegar, and heat chili oil and stir-fry it. (HaoChi123.com)

Crispy Kelp

Ingredients: 300g of soaked kelp, 250g of green onion, 30g of sesame oil, 8g of vinegar, 20g of sugar, 10g of soy sauce. (HaoChi123.com)

Features: The kelp is soft and crispy, with a sour and delicious taste and a fragrant aroma. (HaoChi123.com)

operate:

1. Wash the kelp, cut into 2 cm diamond-shaped slices, and cut the green onion into 2 cm segments.

2. Place a bamboo mat inside the casserole, put the kelp and green onion in the casserole, add soy sauce, sugar, vinegar and a little boiling water, bring to a boil, add sesame oil, cover and simmer over low heat until the kelp and green onion are soft, then turn to high heat to thicken the soup, remove from heat and serve.

≮Cooking Key≯

The bottom of the casserole should be covered with a bamboo mat to prevent the kelp from sticking to the bottom. It should be simmered over low heat until it is soft and tender. If rice is used, the soup will become thick and the kelp will not be soft and tender. (HaoChi123.com

Kelp and mung bean porridge

Ingredients: 1 cup of white rice, 1/3 cup of mung beans, 1/3 cup of kelp shreds, 10 cups of water

Accessories: salt, pollack powder, pepper powder, a little celery (HaoChi123.com)

Features: Clears away heat, detoxifies, and relieves heatiness. (HaoChi123.com)

operate:

1. Wash and drain the rice. Wash and soak the mung beans in water for 2 hours.

2. Add 10 cups of water to a pot and bring to a boil. Add rice, green beans, and kelp shreds and stir. When it boils again, simmer over medium-low heat for 40 minutes. Add salt and pollack powder, mix well, sprinkle with pepper and chopped celery and serve. (HaoChi123.com

The scientific name of sea cabbage is wakame. Koreans eat a lot of it. It is a kind of seaweed, green in color, usually cut into small pieces, with a stem in the middle and wavy leaf edges on both sides. If it is left for a long time, it will fade to green-brown. Generally, Koreans like to buy this kind of thing as a side dish, because it is easy to turn brown during processing, and usually add a little green food coloring and dye it green. I like to eat it cold, and it is also good for hot pot. It is about the same color as kelp, about 4-5 cm wide, 3-4 mm thick, quite long, and usually cut into sections.

Wakame is very nutritious. It tastes very good, smooth and tender. It has very low calories and has a satiety effect, similar to kelp. It also has a detoxifying effect.

When cooking, add lemon juice, which can be used as a sour seasoning or as a seasoning for raw sea cabbage, oysters, salmon, etc., to remove fishy smells and foreign substances.

Sea cabbage with mushrooms

Ingredients: 40g sea lettuce, 50g shiitake mushrooms, 2 slices of ham, 1/2 tablespoon sesame oil, 1 teaspoon soy sauce, 1 teaspoon white sesame seeds.

Preparation: 1. Wash off the salt from the sea cabbage, pour hot water on it and immediately put it into cold water, cut into 1~2cm wide pieces; tear the shiitake mushrooms, blanch them in boiling water and drain, and cut the ham into 7~8mm pieces.

2. Put sesame oil, soy sauce and other ingredients in a large bowl and mix well. Put it on a plate and sprinkle some sesame seeds on it.

Benefits: Soybeans and seaweed are the most effective foods for weight loss. Pairing them with mushrooms is even more beneficial in reducing calories, leaving a refreshing taste in the mouth and good for health!

Corn and sea cabbage

raw material

150g sea lettuce, 1 red pepper, 10g garlic, 10g corn kernels, 2g cooked peanut oil, 2g salt, 1g MSG, 1g sugar, 3g white soy sauce, 1g sesame oil.

Preparation method

(1) Wash and cut the sea cabbage into strips, cut the red pepper into strips, chop the garlic, and blanch the corn kernels in boiling water.

(2) Boil water in a pot. When the water boils, add shredded sea lettuce and shredded red pepper. Boil over medium heat until cooked through. Remove from the heat and allow to drain.

(3) Add shredded sea cabbage, shredded red pepper, minced garlic, corn kernels, salt, MSG, sugar, white soy sauce, peanut oil and sesame oil to a bowl, mix well and place on a plate.

Features

Sea cabbage has a fishy smell, so it must be blanched thoroughly and can also be mixed with spicy flavors.

Scallion Oil Sea Cabbage

Ingredients: Ingredients:

500g sea cabbage, 10g red pepper, 5g scallion, 5g ginger, 5g Shaoxing wine, 5g refined salt, 50g soybean oil, 50g bean sprout soup, 2g flavor

Preparation method: (1) Wash the sea lettuce, blanch it in boiling water, then wash it in cold water, drain the water, cut it into 6 cm long and 0.2 cm wide strips, and place it in a plate.

(2) Remove the stems and seeds of the red pepper, cut into 6 cm long and 0.2 cm wide strips, put them in a bowl, pour boiling water over them and blanch them until they are cooked, then remove them and drain. Chop the scallions and ginger slices into fine pieces.

(3) Place the sea cabbage and red pepper in a plate, place the wok on medium heat, add the beans and cook until 70% hot, then add the chopped green onion and ginger and stir-fry until fragrant. Pour the mixture over the sea cabbage while it is still hot. Add salt, MSG, and Shaoxing wine, cover with a bowl, and simmer for 15 minutes. Remove from the bowl, mix well, and it is done.

Features: Green and red contrast, soft and tender texture, rich onion aroma, fresh and salty taste.

Kelp is a plant belonging to the genus Laminaria, the phylum Phaeophyceae. It is also known as kelp, kelp, and Jiangbaicai.

Plant morphology: The algae is brown, long and ribbon-shaped, leathery, generally 2-6 cm long and 20-30 cm wide. The algae is clearly divided into the holdfast, the petiole and the leaves. The holdfast is rhizoid-shaped, the petiole is thick and short and cylindrical, and the upper part of the petiole is a wide and long ribbon-shaped leaf. There are two parallel shallow grooves in the center of the leaf, and the middle is the middle belt, which is 2-5 mm thick. The two edges of the middle belt are thinner and have wavy wrinkles. It is also an algae plant. The root-like part is just a root-like thing that plays a role in fixation, and the leaf-like part is called the thallus.

[Origin and Season] Kelp is farmed along the coasts of Liaoning, Shandong, Jiangsu, Zhejiang, Fujian and the northern part of Guangdong Province in my country. Wild kelp can be found on rocks at a depth of 2-3 meters below the low tide line. Due to the influence of temperature differences and light from north to south, the growth and maturity of kelp varies. The maturity of kelp in the same sea area or on the same seedling rope varies, so the harvest period lasts from mid-May to early July.

[Economic Value] Kelp is a vegetable with high nutritional value. Every 100 grams of dried kelp contains: 8.2 grams of crude protein, 0.1 grams of fat, 57 grams of sugar, 9.8 grams of crude fiber, 12.9 grams of inorganic salts, 2.25 grams of calcium, 0.15 grams of iron, as well as 0.57 milligrams of carotene, 0.69 milligrams of thiamine (vitamin B1), 0.36 milligrams of riboflavin (vitamin B2), 16 milligrams of niacin, and can emit 262 kcal of calories. Compared with spinach and rapeseed, except for vitamin C, its crude protein, sugar, calcium and iron content are several times and dozens of times higher. Kelp is a seaweed with a high iodine content. Cultivated kelp generally contains 3-5% iodine, and can reach 7-10%. The iodine and alginate extracted from it are widely used in medicine, food and chemical industry. Iodine is one of the essential elements for the human body. Iodine deficiency can cause goiter. Eating more kelp can prevent and treat this disease. It can also prevent arteriosclerosis and reduce the accumulation of cholesterol and fat.

Sodium alginate in kelp can prevent leukemia and osteomalacia; it also has a hemostatic effect on arterial bleeding, and oral administration can reduce the absorption of radioactive element strontium-90 in the intestine. Sodium alginate has a blood pressure lowering effect. Kelp starch has the effect of lowering blood lipids. In recent years, it has been found that an extract of kelp has anti-cancer effects. Kelp mannitol is effective in treating acute renal failure, cerebral edema, Japanese encephalitis, and acute glaucoma. People with spleen and stomach deficiency should eat less.

Kelp is an export variety, its English name is sea belt, and it is exported to countries and regions such as Japan.

Sea lettuce

Sea cabbage is the algae of the algae plant Ulvapertus akjel1m. of the Ulva family. It is also known as sea spinach, sea lettuce, sea strips, moss, etc. The algae is emerald green, grows alone or in clusters, is 10-14 cm high, and often has holes of varying sizes. It grows on rocks in the middle and low tide zones. It is distributed in the Bohai Sea, the Yellow Sea, the East China Sea, and less in the South China Sea. Every 100 grams of edible part of sea cabbage contains 47.8 grams of water, 11.2 grams of protein, 0.1 grams of fat, carbohydrates, 4.3 grams of crude fiber, and also contains a variety of minerals and vitamins. Sea cabbage is salty and cold in nature, and has the effects of clearing away heat and detoxification, softening and dispersing nodules, and promoting diuresis and lowering blood pressure. It is used for heatstroke, cervical lymphadenopathy, sores, urinary incontinence, edema, hypertension, etc. Pharmacological experiments have shown that sea cabbage has the effect of lowering cholesterol. "Compendium of Materia Medica" records that "it can help with urination." "Haiyao Bencao" states that "it is used to treat wind-related constipation, five-stomach qi, urinary incontinence, and qi accumulation below the navel. It is suitable to boil the juice and drink it."