Should I soak seaweed or boil it directly

Seaweed can usually be boiled directly without prior soaking. Dried seaweed has a lightweight texture and can quickly soften when exposed to heat. Cooking it directly can preserve more freshness and nutrients. If there is a lot of salt or impurities on the surface of seaweed, it can be quickly washed and drained before use. Seaweed is rich in minerals such as iodine, calcium, and iron, as well as dietary fiber. When cooked directly, high temperatures can quickly release umami ingredients, making it suitable for making soup or cold dishes. Dried seaweed has been processed through high-temperature drying, ensuring good hygiene conditions. It can be consumed after a brief heating. For ready to eat seaweed slices, shredding them directly and adding them to hot soup can better maintain a crisp and refreshing taste. Some thick or unprocessed wild seaweed may contain sediment and need to be quickly rinsed to remove impurities, but the soaking time should not exceed 1 minute to avoid the loss of water-soluble nutrients. If the seaweed is stored for a long time and its texture becomes hard, it can be briefly soaked and softened before cooking. Seaweed is prone to sticking when in contact with water. It is recommended to tear it into small pieces or directly put it into boiling water before cooking. Seaweed is rich in high-quality protein and vitamin B12, making it suitable for cooking with tofu, eggs, and other ingredients. Daily storage should be sealed and moisture-proof to avoid moisture and deterioration. People with weak digestive function should control their food intake, and patients with thyroid diseases should adjust their intake according to medical advice. The cooking time of seaweed should not be too long. Boil it in boiling water for 1-2 minutes, as prolonged cooking can cause loss of freshness and texture.