What to do with Seaweed soup

The fishy smell of Seaweed soup can be improved by soaking and cleaning, matching fishy food materials, adjusting cooking methods, using seasonings, selecting high-quality laver, etc. The fishy smell of seaweed is mainly related to factors such as oxidation of seaweed substances, improper storage, and water pollution.

1. Soak and clean

Dry seaweed needs to be soaked in cold water for 10 minutes, and the water should be changed 2-3 times during the process to effectively dissolve the fishy substances. After soaking, gently rub the surface with your hands, being careful not to crush the seaweed. If using fresh seaweed, soak it in salt water and rinse it with running water to remove attached small marine organisms and impurities.

2. Paired with deodorizing ingredients

Ginger slices or juice can be added to the soup, and ginger alcohol can neutralize fishy compounds. Cut the white radish into pieces and cook it together to absorb the fishy smell. Remove it from the pot before serving. Blanch shrimp or dried scallops in water and boil them together with seaweed, using umami substances to mask the fishy smell. Dripping a small amount of lemon juice or white vinegar can also break down the fishy odor molecules.

3. Adjust the cooking method

Avoid boiling at high temperatures for a long time. After the water boils, reduce the heat and cook for 3-5 minutes. Using water separation steaming instead of direct boiling to reduce the volatilization of fishy odor. Finally, put the seaweed into the soup to shorten the heating time. Using a clay pot to stew can better preserve the flavor than a metal pot.

4. Use seasoning [SEP]. Sprinkle a little white pepper or five spice powder before cooking to cover the fishy smell. Sesame oil forms an oil film on Noodles in soup to block the smell. A small amount of rice wine or cooking wine is added when boiling, and the alcohol evaporates to remove the fishy substances. Salt should not be added too early to avoid osmotic pressure causing the rupture of seaweed cells and the release of fishy odor.

5. Choose high-quality seaweed

Deep purple and evenly translucent seaweed has better quality, while light green or yellow seaweed may have oxidized. Choose products with complete packaging and high dryness, as damp seaweed can easily produce a fishy odor. It is recommended to discard those with a faint seaweed aroma and a pungent fishy smell that are fresher. Organic certified seaweed has a lower risk of contamination.

When cooking in daily life, you can first bake seaweed in an oven at 60 ℃ for 3 minutes to remove some fishy smell, or freeze it to delay oxidation. Pairing with ingredients rich in glutamic acid such as tofu and eggs can enhance the perception of freshness. For those who are sensitive to sea odor, it is recommended to choose ready to eat seaweed products that have undergone deodorization treatment. If the fishy smell is accompanied by abnormal color or mold spots, it may have spoiled and should be immediately stopped from consumption. Maintaining good ventilation in the kitchen can also reduce the retention time of fishy odors in the air.