Lave is very similar to kelp, but as we all know, there is a big difference between kelp used in soups and kelp used in cold dishes. The kelp used to make soup is often easy to boil, while the kelp used to make cold dishes is hard to cook, which is a problem of kelp varieties. The same is true of 20g pure laver. Some laver is hard and transparent, and it is not easy to tear apart after making dry laver, and it is not easy to chew when eating.
Laver is a kind of food with high gelatin content. After drying, the gelatin is shaped and needs to be soaked in high-temperature water to restore the original state. Therefore, many people are soaking laver when the water temperature is too low or the time of soaking is too short, the gelatin is not soaked through, and it will not be easy to chew and tear when eating.
How to choose quality laver?
If the laver smells of seafood, it indicates that the laver has not been polluted and deteriorated, and the quality is good. If it has a fishy or musty smell, it indicates that the laver has deteriorated.
High-quality laver looks thin and uniform, glossy, purple-brown, or purple-red, while uneven thickness, poor luster, red, mixed with green, indicating poor quality laver.
Good quality laver is dry and gritty. If it feels wet, it means the laver is damp. If it feels gritty, it means there are too many impurities in the laver.
After soaking high-quality laver, there are almost no impurities, and the leaves are relatively neat, while inferior laver has more impurities, and the leaves are not neat.
We can distinguish the advantages and disadvantages of laver through the above several methods, have you learned?