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

The two differ in distribution area, appearance and nicknames.

1. Different distribution areas

1. Kelp: Cave-like areas along the coasts of the North Pacific and Atlantic

2. Sea cabbage: distributed in Bohai Sea, Yellow Sea, East China Sea and South China Sea

2. Different appearance

1. Kelp: The spore body is large, brown, flat and ribbon-shaped, and can be up to 20 meters long. It is divided into blade, petiole and holdfast, and the holdfast is rhizoid-shaped. The blade is composed of epidermis, cortex and medullary tissue, and there is a spore capsule at the bottom of the blade. It has a mucus cavity that can secrete slippery substances. The holdfast has tree-like branches and is used to attach to the rocks on the seabed.

2. Sea cabbage: The algae are emerald green, growing alone or in clusters, and often have holes of varying sizes. Sea cabbage, the algae are emerald green, the cells are polygonal, single-nucleus, the chloroplasts are lamellar, and there is one starch nucleus. It is a membranous body composed of two layers of cells, the leaves are oval, the edges are wavy, and the height is 10~30CM. The base is sessile, and it is a disc-shaped holdfast, which is composed of many rhizoids extending downward from the two layers of cells at the base of the large branches.

3. Different nicknames

1. Kelp: kelp, kelp, and Chinese cabbage

2. Sea cabbage: sea spinach, sea lettuce

Reference source: Baidu Encyclopedia - Kelp

Reference source: Baidu Encyclopedia - Sea Cabbage

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.

The kelp is thin and sometimes it is shredded, sometimes it is a whole piece, dry and can be soaked. The most important thing is that it is thin and wider than sea cabbage! Sea cabbage is thick and I have never seen what the semi-finished product looks like. The pickled vegetables sold include sea cabbage, which is narrower and thicker than kelp.

Kelp is a narrow, thick strip, like a wide belt.

Sea cabbage is wide and thin, shaped like cabbage leaves, and the color of the two is similar

Kelp is thin and long, while sea cabbage is thinner and thicker.