Kelp will be cooked in a few minutes

Seaweed is usually cooked for 5-10 minutes to fully ripen. The cooking time of kelp is mainly affected by factors such as kelp thickness, soaking degree, and cooking tools. Seaweed belongs to the category of easily ripened algae. It is a fresh or fully soaked thin sea strip that softens after boiling for 5 minutes and has a smooth and refreshing taste. If a pressure cooker is used, the time can be shortened to 3 minutes. Thick kelp roots or dried kelp that has not been fully soaked should be extended for 8-10 minutes to ensure that the central area is fully cooked. Putting cold water in a pot helps to heat evenly, and turning to low heat after boiling can avoid excessive gelatinization. When dried kelp is not soaked in advance or stewed, it may take more than 15 minutes to fully soften. In such cases, it is important to observe whether the edges of the seaweed are semi transparent. If there is no hard core when lightly poked with chopsticks, it is considered mature. Long term high-temperature cooking can lead to the loss of some water-soluble vitamins in kelp, but iodine has strong high-temperature resistance.

It is recommended to soak dried seaweed in cold water for at least 2 hours before cooking, and change the water halfway to remove surface impurities. Cold mixed seaweed can shorten the cooking time to 3 minutes to maintain crispness and tenderness. When stewing soup, put it in for the last 10 minutes to avoid excessive softening. Kelp is rich in alginate and dietary fiber. Moderate consumption can help promote gastrointestinal motility, but individuals with thyroid dysfunction need to control their intake. Pairing with ingredients such as tofu and radish can enhance nutrient absorption.