CATDOLL : CATDOLL:What are the characteristics of laver?

1. What are the characteristics of laver?

Laver, also known as "purple ying", "zi cai" and "suo cai", belongs to the family of red hair cauliflower. Laver is distributed all over the world and grows on rocks in the intertidal zone of shallow seas. The growing season is from December to May of the following year. There are many types of laver, and more than 70 species have been discovered. The main varieties include "tan laver", "yezoe laver" and "yuan laver".

[Morphological characteristics] Porphyra is also divided into three parts: leaf, petiole and holdfast. Different types of leaves have different shapes and sizes. The thallus of Porphyra haitanensis is long and leaf-shaped, with a wide base and a gradually pointed tip. The leaves are thin and film-like, with a few wrinkles on the edges. The natural growth is 30 to 40 cm long and 3 to 5 cm wide; the well-cultivated leaves can reach 1 to 2 meters in length. The processed Porphyra is dark purple and shiny.

2. How to identify laver? Is laver always roasted? What is first-water laver?

[Introduction] Nori is a kind of red algae plant that grows on shallow sea reefs. Its colors are red purple, green purple and black purple, but it turns purple after drying. Although this purple marine plant belongs to algae, it can be used as a dish, so it is named nori. Nori is rich in iodine, choline, calcium and iron, and contains a certain amount of mannitol. The polysaccharides contained in nori also have the function of significantly enhancing cellular immunity and humoral immunity, and can significantly reduce the total content of serum cholesterol. Experiments have shown that the effective ingredients of nori have an inhibition rate of 53.2% on Ehrlich cancer, which is helpful for the prevention and treatment of brain tumors, breast cancer, thyroid cancer, malignant lymphoma and other tumors. Traditional Chinese medicine believes that nori is sweet, salty and cold in nature, and enters the lung meridian; it has the effects of resolving phlegm and softening hard masses, clearing heat and promoting diuresis, and nourishing the kidney and heart; it can be used for goiter, edema, chronic bronchitis, cough, goiter, gonorrhea, athlete's foot, hypertension, etc. What is first-water nori? The quality of nori is judged by the time of collection. The first batch of laver picked from the laver seedlings is called the first water laver. It is delicious and smooth in taste. It is known as the "bird's nest laver". It is black and shiny in color and rich in nutrition. The next batch of laver collected is called the second water laver. The quality is slightly worse than the first water, and the price is relatively cheaper. The third water laver is the dividing line between the quality of laver. The third water laver is generally of good quality, but the fourth water laver is of poor quality, not to mention the fifth, sixth and even more water laver. The laver that can be bought in supermarkets at present is basically the fourth water laver. The difference between sun-dried and roasted laver: The laver on the market can be divided into sun-dried and roasted. The nutrients of sun-dried laver are intact. It is purple after water soaking and has a smooth taste, but it is inevitable to have sand, and the storage time is relatively short; roasted laver loses phycoerythrin during roasting, and it is dark green after water soaking. It has a crispy and fragrant taste and no sand, and can be stored for a relatively long time.

1. The main thing to look at when judging seaweed is its gloss. Fresh seaweed is dark green and shiny. Because seaweed easily absorbs moisture, if it is not stored properly or over time, its color will turn purple and its surface will be uneven, like a piece of rough paper. Although seaweed's name contains the word "purple", it cannot be eaten if it turns purple. In addition to looking at the color, you should also pick up the packaging bag to see if there is any sand on the bottom. Only seaweed without sand is clean seaweed.

However, if you want to eat delicious seafood, it is not enough to just pick the right one. Proper storage is also important, because dried seafood products are very easy to absorb moisture, become moldy and deteriorate in a humid environment, and even breed bacteria. Therefore, when storing dried seafood, you must also pay attention to moisture-proof, high temperature-proof and insect-proof.

Good quality laver has a purple-black luster (some are purple-red or purple-brown), thin flakes, soft texture, fragrant and delicious taste, clean and free of impurities. It turns green after being roasted.

Substandard laver has poor surface gloss, uneven thickness, red with green mixed in. Poor taste and aroma. There are many algae and impurities.

2. The first-grown laver is called the first-water laver, and the subsequent laver is called the second-water, third-water, and fourth-water laver. The first-water laver is rich in a variety of life-active substances, such as polysaccharides, highly unsaturated fatty acids, taurine, carotenoids, and sterols. Seaweed concentrates various B vitamins in laver.

3. How to identify first-water laver

1. First-water seaweed is tender and easy to cook.

2. Smell: The first-water laver can smell a strong laver fragrance when you get closer to it, while the second-water laver has a lighter fragrance.

3. Appearance: The first-water laver is extremely delicate and has a very small shape. You can hardly see the laver in pieces from the front. However, if you look closely at the second-water laver, you can see individual leaves of laver.

4. Taste: You can take a small piece and put it in your mouth. The first-water laver has a smooth taste, while the second-water laver has a slightly worse taste.

Introduction to first-season laver: The harvesting of laver is divided into several times, and the harvested laver can grow again.

The first grown laver is called first-water laver.

The following guesses are called Ershui, Sanshui, and Sishui respectively.

40 to 50 days after the seedlings are harvested, the leaves of the laver grow to 20 to 30 cm and can be harvested for the first time. After that, they can be harvested every 15 days or so. The whole breeding period can be harvested about 12 times.