How to make soup from dried kelp: a hot topic and practical guide on the Internet
Recently, healthy eating and home-cooked recipes have become one of the hot topics on the Internet. Especially in autumn and winter, nourishing soups attract much attention. The following is a collection of data and practical practices related to dried kelp soup in hot topics on the Internet in the past 10 days.
1. Search list of popular soup ingredients in the past 10 days
| Ranking | Ingredient name | Search volume (10,000 times) | Related dishes |
|---|---|---|---|
| 1 | dried kelp | 58.7 | Kelp ribs soup |
| 2 | lotus root | 42.3 | Lotus root and pig trotter soup |
| 3 | white radish | 38.9 | Beef and radish soup |
2. Three popular ways to make dried kelp soup
According to food platform data, there are three main ways to make dried kelp soup:
| Type of practice | core ingredients | cooking time | heat index |
|---|---|---|---|
| Classic seaweed and pork ribs soup | Dried kelp, pork ribs | 2 hours | ★★★★★ |
| Kuaishou kelp tofu soup | Dried kelp, soft tofu | 30 minutes | ★★★★☆ |
| Nourishing Kelp Chicken Soup | Dried kelp, old hen | 3 hours | ★★★☆☆ |
3. Key steps in dry kelp processing
1.Soaking treatment: Dried kelp needs to be soaked in clean water for 4-6 hours, changing the water 2-3 times until it is completely stretched and soft.
2.Cleaning Tips: After soaking, gently scrub the surface with a soft brush to remove possible sediment, salt and frost.
3.Cutting method: It is recommended to cut into 5cm×3cm rectangular cubes. For thicker kelp, you can cut the blade thinner at an angle.
4. Detailed recipe of classic kelp and pork ribs soup
| steps | Operational points | Things to note |
|---|---|---|
| 1. Preprocessing | Blanch the pork ribs in water to remove the blood foam, soak the kelp and wash it | When blanching, add cooking wine to remove the fishy smell |
| 2. stew | Put the ribs and ginger slices into the pot under cold water, boil over high heat and then reduce to low heat for 1 hour | Keep the soup slightly boiling |
| 3. Add kelp | Add kelp and continue simmering for 40 minutes | Seaweed becomes more tender when cooked for a long time |
| 4. Seasoning | Finally add salt and white pepper to taste | Avoid adding salt too early |
5. Comparison of nutritional value
Nutritional differences between dried kelp and fresh kelp:
| Nutritional information | Dried kelp (per 100g) | Fresh kelp (per 100g) |
|---|---|---|
| Iodine content | 24000μg | 300μg |
| dietary fiber | 9.8g | 3.1g |
| Calcium content | 348mg | 46mg |
6. Hot topics of discussion among netizens
1.Kelp selection: Thick-leaf kelp produced in Dalian is the most recommended and has a thicker taste.
2.Techniques for removing fishy smell: Add 1-2 red dates to neutralize the fishy smell
3.Innovative combination: It is popular among young people to add corn to increase sweetness.
4.Storage method: Soaked kelp can be frozen for 2 weeks
Through the above structured data and detailed steps, I believe you can easily master the essentials of making dried kelp soup. This nutritious and delicious soup is worth adding to your fall and winter recipes.
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