Boil fresh seaweed for a few minutes before it can be fully cooked

Fresh seaweed usually needs to be cooked for 5-10 minutes, depending on the thickness of the seaweed and the cooking method.

Fresh kelp has a thicker texture and contains more brown seaweed gel, which takes longer to soften when boiled directly. Thin or shredded seaweed can be softened by boiling in boiling water for about 5 minutes, making it suitable for cold mixing or quick stir frying. The whole thick kelp needs to be cooked for 8-10 minutes. When it can be easily penetrated with chopsticks, it indicates that it is fully cooked. If cooked in a pressure cooker, it can be fully softened after 3-5 minutes of cooking. The slippery substance on the surface of kelp is a normal phenomenon, and it will gradually disappear after continuous boiling. Some special varieties such as bok choy or salted kelp that have undergone initial processing can shorten the cooking time to 2-3 minutes. Undercooked seaweed may have a fishy odor and be difficult to digest, but excessive cooking can lead to nutrient loss and a decrease in taste. It is recommended to soak in water for 30 minutes before cooking to remove impurities, and adjust the heat halfway through. Pairing with acidic ingredients such as vinegar or tomatoes can accelerate the softening of seaweed. Kelp is rich in iodine, dietary fiber, and brown seaweed polysaccharides. It is recommended to consume 2-3 times a week, and thyroid disease patients should control their intake. Cooked seaweed can be refrigerated for 3 days and needs to be heated and sterilized before being consumed again. Avoid consuming high tannic acid foods that can affect mineral absorption. Adding a small amount of cooking oil during cooking can help release fat soluble nutrients.