Yuav ua li cas ua noj hiav txwv cabbage (kelp) qhuav thiab khov?

Hauv tsab xov xwm no, koj yuav kawm txog kev npaj dej hiav txwv. Seaweed yog ib yam khoom muab tau los ntawm seaweed hu ua laminaria. Nws yog nyob rau hauv cov chav kawm ntawm cov xim av seaweed, uas nyob thoob plaws tag nrho cov seas thiab oceans ntawm peb ntiaj chaw. Seaweed yog suav tias yog tus thawj coj ntawm tag nrho lwm cov khoom noj uas muaj iodine.

Qee cov neeg tsis nyiam hiav txwv lwm qhov vim lawv nyiam thiab tsis sib haum, thiab tsis muaj dab tsi. Nrog nws cov kev siv, txawm tias muaj ntau qhov me me, nws muaj peev xwm hloov tau ntau yam kev tso dej tawm ntau. Nws yog nyob ntawm seb yuav ua li cas yuav ua rau hiav txwv lwm qhov.

Ua li ntawd, nws yog nplua nuj nyob rau hauv yuav luag tag nrho cov tshuaj minerals thiab vitamins, uas yog li ntawd tsim nyog rau ib tug neeg. Lub laminaria muaj: Dej - 88% protein - 0.9%, muaj roj - 0.2%, thiab kuj nws yog nplua nuj nyob rau hauv carbohydrates thiab ntau yam ntaub ntawv ntawm siav organic acids, mineral tshuaj sawv cev nkag assimilable tebchaw thiab vitamin B 1, B 2, B 12, C, thiab cov carotene (provitamin A), folic acid, hlau, magnesium thiab ntau lwm tus.

Cov neeg muag khoom tsim kom paub ua li cas thiaj hiav txwv lwm tus, yog li lawv thov kom qhuav, pickling, nias, thiab khov txoj hau kev rau cov neeg siv khoom. Lub assortment ntawm kelp on lub rhawv ntawm khw thiab kev lag luam yog heev ntau.

Thiab yog dab tsi yog tias koj yuav khov los yog qhuav hiav txwv kale? Ntawm chav kawm, koj siv tau nws tsis txhob chips rau npias. Koj tuaj yeem chop nws, ntxiv tsis txhob seasoning rau mov los yog qos yaj ywm. Tab sis, ntxiv rau, kev paub txog qee yam ntawm qhov kev ua kom zoo, koj tuaj yeem npaj nws ua ib pluag mov tag nrho.

Yuav ua li cas npaj hiav txwv lwm (qhuav)

Yuav kom txiav txim siab rau lo lus nug tias yuav ua li cas nrog cov laminaria qhuav, nws yog ib qho tseem ceeb kom paub thiab soj ntsuam xws li lub tswv yim technology:

1. Ncuav dej (khaub thuas) thiab soak rau kaum rau kaum ob teev. Thaum lub sij hawm no lub sij hawm lub cabbage yuav tsum swell. Koj tuaj yeem txiav txim tau qhov no los ntawm qhov muag.
2. Tom qab ntawd nws yuav tsum tau kom huv si rinsed kom meej tshem tawm qhov ua tau ntawm muaj xuab zeb.
3. Hauv dej npau npau npau nyob hauv saucepan, peb muab cov zaub qhwv thiab ua noj thaum nws tsis tshua kub kom sov (tsawg nees nkaum, ntau tshaj peb caug feeb).
4. Tom qab cov seaweed tau siav lawm, nws yuav tsum tau muab yaug dua ib zaug.

Tam sim no peb paub tias yuav ua li cas thiaj tsim hiav txwv ntxiv.

Pab tswv yim: yuav kom muaj siab ntseeg tias cov pob kws npaj txhij, koj yuav tsum tau siv ib qho ntawm nws txias sawb thiab nias lub hau nrog koj cov ntiv tes. Yog tias nws yooj yim deformed, ces koj tau npaj txhij nws. Tab sis yog hais tias qhov tob squeezed kis dua koj cov ntiv tes, ces koj digested nws. Hauv qhov no, tag nrho nws cov txiaj ntsig yog ploj.

Yuav ua li cas ua noj hiav txwv cabbage (khov)

1. Cabbage yuav tsum tau thawed. Feem ntau, txoj kev no yuav siv txog peb caug feeb. Qhov yuav tsum tau ua kom sov yog qhov nruab nrab ntawm 15 thiab 20 degrees Celsius.
2. Tom qab lub cabbage yog thawed, nws yuav tsum tau rinsed. Qhov no yuav tsum siv cov dej loj (txias).
3. Tom qab ntawd nws yuav tsum tau muab hle ntawm qhov kub txaus, tab sis nws yog qhov tsim nyog yuav tau ua raws li nram no. Sau nrog dej txias (feem pua ntawm ob mus rau), muab lub pob zeb hlawv rau hauv hluav taws. Nrog mob siab heev, nws raug coj mus rhaub thiab siav rau kaum rau nees nkaum feeb.
4. Tom qab qhov no, ntws cov dej thiab rov qab ua txoj haujlwm uas tau piav nyob rau hauv peb pawg lus. Koj yuav tsum ua li no peb zaug. Nrog rau peb qhov kev kho mob, peb ua tiav ib qho kev ua kom zoo dua thiab tsis hnov tsw ntawm peb cov quav.

Tam sim no koj paub yuav ua li cas npaj cov dej khov dua lwm yam, nrog rau kev sib xyaw. Txoj kev no tsis siv sij hawm ntau, thiab vim li ntawm koj lub rooj yuav muaj ib qho khoom noj uas muaj txiaj ntsig, uas koj tuaj yeem tau ntxiv rau txhua pluas noj (nrog rau pluas noj hmo los yog noj hmo).

Bon appetit!