Taishan Seaweed [Guangdong Taishan Specialty]

What is Taishan seaweed? Authentic Guangdong Taishan Specialty: Taishan Seaweed

Summary:Do you want to know what Taishan Seaweed is? This article is a detailed introduction toGuangdong Taishan specialty - Taishan Seaweed. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Taishan Seaweed. The full text takes about 7 minutes to read, mainly including the basic introduction of Taishan Seaweed and its nutritional value? How did the history of Taishan seaweed come about? How to distinguish between genuine and fake Taishan seaweed? Tasting and eating methods of Taishan seaweed, etc

Basic Introduction to Taishan Seaweed

Taishan people often have seaweed in their dishes during festivals and celebrations. Seaweed mixed with lean meat and shrimp, rolled over to make a delicious soup. Seaweed is one of the famous local specialties in Taishan. According to the section on natural resources in the Xinning County Annals, "Seaweed grows on reefs in the sea, with a bright blue color. When taken and dried, it turns purple, and those who produce bronze drums are particularly good." Copper drum seaweed is not produced in Tonggu Village, but is collected by residents of Tonggu area from nearby large reefs on the sea surface, and the best quality is produced by the place name Da Pai. Copper drum seaweed is large and thick, and when chewed, it tastes fresh, delicious, and crispy. Copper drum seaweed has such good characteristics, which are closely related to the nearby natural environment. Seaweed, a marine plant belonging to the red algae class, grows attached to rocks. It has a very strange temperament, growing more and more vigorously in places with stronger winds and waves. The sea near Tonggu has extremely strong winds and waves, creating superior natural conditions for the local specialty seaweed. The area where seaweed is produced in Taishan is also Shangchuan Island. The residents of Chuandao refer to the eastern sea as Shanghai, where there are strong winds and waves, and the seaweed produced is abundant and good. The seaweed grown on the stone rows near Zhijia and Niaozhu Island is not much inferior in texture to Tonggu seaweed

1. Rich in nutrients and high in iodine, seaweed can be used to treat "thyroid enlargement" caused by iodine deficiency. Seaweed has the function of softening and dispersing lumps, and is also useful for other lumps.

2. Rich in choline, calcium, iron, it can enhance memory, treat anemia in women, promote bone and tooth growth and health care;

; Containing a certain amount of mannitol, seaweed can be used as an auxiliary food for treating edema. The polysaccharides contained in seaweed have a significant enhancement of cellular and humoral immune functions, promoting lymphocyte transformation and improving the body's immunity; It can significantly reduce the total content of cholesterol in the serum

4. The effective ingredient of laver has a 53.2% inhibition rate on Ehrlich cancer, which is helpful for the prevention and treatment of brain tumors, breast cancer, thyroid cancer, malignant lymphoma and other tumors

How did the history of Taishan seaweed come about

Seaweed was already consumed in ancient China. The "Lun Group Purple Jiang" first appeared in the "Wu Du Fu" by Zuo Si of the Jin Dynasty, and according to Lv Yanji's annotation, the "purple" in it refers to "North Sea Middle Grass". The Tang Dynasty's "Ji Yi Ji" records the collection of seaweed. During the Yuan Dynasty, 'Nan'ao Seaweed' had already begun to be exported. The Ming Dynasty's "Wu Za Zu" pointed out that people regarded lychee, oyster house, Ziyu, and seaweed as the "four beauties" of Fujian, and the "Sui Xi Ju Dietary Catalogue" recorded "nourishing the heart with blood"

Identification of dyed seaweed

Fresh seaweed has a dark green and shiny color. High quality seaweed has a purple black luster (some are purple red or purple brown), thin slices, and a soft texture; Poor quality seaweed has poor surface gloss, uneven thickness, red color mixed with green, poor taste and aroma, with many mixed algae and inclusions. If seaweed has a fishy or moldy smell, it indicates that the seaweed is no longer fresh. At the same time, high-quality seaweed has almost no impurities after soaking, and the leaves are relatively neat; Poor quality seaweed not only contains a lot of impurities, but also has irregular leaves. If it turns green after soaking, it indicates poor quality, or even counterfeit seaweed artificially colored. In addition, after buying seaweed, it can also be roasted on the fire. High quality seaweed should turn green after roasting, and if it turns yellow, it is considered inferior seaweed. The purple and bright purple laver may be the taste of Taishan laver. The method of eating laver is 45>

laver and glutinous rice Fried Rice

Material:

rice 160g, glutinous rice 80g, laver 10g, a carrot (small), a celery, edible oil 10g+10g, salt 1/2 spoon

2. Cut the seaweed into small pieces, add 10g of cold oil to a warm pan, add the chopped seaweed and stir fry over low heat for 2.5 minutes. Turn off the heat and continue stir frying with the remaining heat for 30 seconds before removing from the pan

3. Carrots and parsley are both cut into the size of rice grains<4. Put 10g of oil in the pot, add chopped carrots and celery cubes, and stir fry until they are cut off

5. Crush the cooked white rice and glutinous rice, stir fry them together, add salt and stir fry well, and finally add the previously fried seaweed crisps and stir fry quickly until evenly mixed~Open and eat