"From time to time" a new generation of net red ingredients, how beautiful is kelp seedlings?

Text/Yangcheng Evening News all -media reporter Wang Min

Entering July, you must not only eat a good taste, but also eat healthy. The kelp seedlings with rich nutritional ingredients are the fleeting umami in the midsummer.

The so -called kelp seedlings, the kelp that just grows, was used only to cultivate jelly kelp or abalone at first. Later, there was a mouthful of farmers cooked and tasted — absolutely! As a result, kelp seedlings were aimed at the diners for nearly two years and became the new generation of net red ingredients.

Herbal shochu seedlings

What is the difference between kelp seedlings and sea belt?

"Young" ingredients often have a unique charm that makes the "adult" ingredients unpredictable, and kelp seedlings are no exception.

The mature kelp leaves are wide and nearly two meters long, while kelp seedlings are thin as cicada wings like silk, emerald green transparent as emerald, and the slim figure has the taste of "fresh, tender, refreshing, and slippery".

In addition to the high value of kelp seedlings, the taste is also delicious. The taste of mature kelp is more tough, but some people always complain that it is difficult to chew, while kelp seedlings are smooth. Compared with the common seasonal vegetables in July, kelp seedlings have a heavy flavor in addition to tenderness.

Where does kelp seedlings come from?

Fujian Xiapu is the "hometown of Chinese kelp". The water is smooth, the water temperature and salinity are moderate, and the nutrient content is high.

Local fishermen make full use of the advantages of the water. In the early winter, the seedlings are divided into seedlings. During the tide, kelp seedlings receive the baptism of the seawater; during the tide, the kelp fully absorbs Rizhao. Sea and sunlight nourish them with vitality without adding additional nutrients. After the summer, the fishermen of Xiapu can harvest the sea tape seedlings. At this time, the kelp seedlings are crystal green, which makes people mouth saliva.

Why is kelp seedlings fresh?

When it comes to kelp, many people do not know the relationship between it and "MSG". In fact, the initial "MSG" is the umami smell from the kelp, which is the fifth taste discovered by humans.

Kelp seedlings pork ribs soup

According to historical records, after drinking a bowl of kelp soup made by the Japanese chrysanthemum, Ikeda Kosa Miao found that the umami taste was unusual, so he immediately ran the laboratory and finally found the existence of glutamic acid from the kelp and created the world. The first prefabricated agent, the vegetarian of the taste, also became the first person to define the taste of "fresh".

Therefore, "fresh" is originally the genes of the kelp, and the concentrated essence of kelp seedlings are even more "fresh" in the fresh. Not only can it be used as the protagonist of cold mixing and hot pot, but also with meat soup.

The "kelp pork rib soup" is a classic method, which greatly increases the umami taste of the classic CP; or use the old chicken soup with the old chicken to add a little fresh meat, and the cooked kelp seedlings are cooked. The fresh and tenderness is the taste of the home. Both of the two -handed navigation dishes are currently eaten in Putian restaurants in Guangzhou.

Source | Yangcheng Evening News · Yangcheng School

Picture | Interviewee provided

Editor -in -law | Chen Yuxia

School counterpart | Xie Zhizhong

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