Ingredient Name: Seaweed sometimes also known as kelp
Traditional Chinese Name: 海藻 (hǎi zǎo)
Edible Name: 紫菜 (Zicai)
What is this?
- A type of marine algae that grows in the ocean (salt water and light required)
- Seaweed resembles and looks like plants
- For soups, seaweed are dried sheets of Porphyra (a type of red algae used in Wales to make laver)
How do I prepare it?
- Remove the sheets of seaweed from the package and soak in cool water for at least an hour to rehydrate
- Rinse the seaweed a few times to remove any dirt and debris
Where can I buy this?
- You can purchase sheets of seaweed at most Asian supermarkets
What is the cost?
- A package of 4-5 sheets of seaweed can cost aorund $5.00 – $6.00 CAD
Any substitutes?
- Peanuts are an ideal substitute (although be weary of allergies), but they are not as sweet
- Walnuts are also another ideal substitute
Any benefits?
- Seaweed is a known source of iodine and Vitamin B12 – necessary for thyroid function and blood cell function
- It also contains trace minerals such as calcium, sodium, magnesium, potassium, iron and zinc
- It is said to assist in cleansing the body of toxic pollutants
- Seaweed also helps in overcoming poor digestion and prevents osteoporosis
- It is effective against bronchitis and coughs
Any precautions?
- Be sure to buy seaweed from a reputable source
Additional Information?
- Seaweed is considered “cold” to the Chinese
- Dried seaweed stores very well in dry weather and can keep unrefridgerated for up to 6 months
- Once the seaweed is soaked and hydrated, it is best to use it immediately
Resources:
when you reach the 40’s you need to take calcium supplements to prevent Osteoporosis~*,
Thanks again for your helpful site :) :) :)
There is a delicious snack made from this seaweed mixed with very tiny dried fishes, sesame seeds, green tea powder, powdered scallion, and hot pepper oil that is dampened to mix it together, pressed onto shapes, and then deep fried in sesame flavored peanut oil to make thin crispy snack ‘flowers’ / ‘crisps’.
I would like to find a recipe to try to make this, but I haven’t had any luck finding it online – any information would be great… Cheers, Sue
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