How much is nori per jin? An introduction to market prices
Nori is the algal body of an algae plant. The algal body is purple, generally 12 to 30 cm tall, and comes in three colors: red-purple, green-purple and black-purple; after drying, all of them turn purple. It is named nori because it can be used in dishes. Records of eating nori in our country date back to before the Han Dynasty, and it has always been regarded as one of the precious seafoods. Its flavor is extremely delicious and it is deeply loved by people. Let us take a look below at how much nori costs per jin!
How much is nori per jin?
The main artificially cultivated varieties of nori are Porphyra haitanensis and Porphyra yezoensis. Fujian and the coastal areas of southern Zhejiang mostly cultivate Porphyra haitanensis, while the north mainly cultivates Porphyra yezoensis. The market price is not very high, usually around 25 to 30 yuan per jin, but because of differences in quality, place of origin and purchasing channels, retail prices in different regions may vary.
Where is nori produced?
The producing areas of nori in our country are distributed in coastal regions. Fujian and the coastal areas of southern Zhejiang mostly cultivate Porphyra haitanensis, while the north mainly cultivates Porphyra yezoensis. Xiapu County, the “hometown of nori”, is one of the oldest counties in Fujian and also the earliest area in southern China to cultivate kelp and nori. As early as the Yuan Dynasty there were records of Xiapu people cultivating nori, and it holds the national geographical indication of “Xiapu nori”.
The nutritional value of nori
1. Preventing goiter: nori can be used to treat “goiter” caused by iodine deficiency. It has the function of softening hardness and dispersing nodules, and is also useful for other stagnant accumulations and masses.
2. Promoting growth and development: nori is rich in choline, calcium and iron, can enhance memory, treat anemia in women and children, and promote the growth and health of bones and teeth. It contains a certain amount of mannitol and can be used as an auxiliary food for treating edema.
3. Preventing tumors: the active ingredients of nori have an inhibition rate of 53.2% against Ehrlich carcinoma, and help in the prevention and treatment of tumors such as brain tumors, breast cancer, thyroid cancer and malignant lymphoma.
4. Improving immune function: the polysaccharides contained in nori can significantly enhance cellular immunity and humoral immune function, promote lymphocyte transformation, and improve the body's immunity.
How to eat nori: cooking methods
1. Nori and egg drop soup
[Ingredients] Nori, eggs, dried shrimp, refined salt, monosodium glutamate, chopped scallions, sesame oil.
[Method] ① Wash the nori, tear it into pieces and put it in a bowl, then add two-thirds of the dried shrimp. ② Put an appropriate amount of water in a pot and bring to a boil, then pour in the well-mixed egg liquid. ③ When the egg drops float up, add salt and monosodium glutamate, then pour the soup into the nori bowl and drizzle in 2 or 3 drops of sesame oil.
2. Dried shrimp and nori soup
[Ingredients] 20 grams of nori, 50 grams of dried shrimp, 3 grams of scallions, 3 grams of ginger, 4 grams of salt, 4 grams of sesame oil.
[Method] ① Tear the nori into small pieces, soak briefly in clean water, and drain. Soak the dried shrimp in warm water for a moment, then remove. Slice the ginger and cut the scallions. ② Put water in a pot, bring to a boil, add the dried shrimp, then add the nori and ginger. ③ Finally add the scallions and salt, and dot with sesame oil before taking it off the heat.
3. Nori soup
[Ingredients] 25 grams of dried nori, 2 grams of salt, 2 grams of monosodium glutamate, 3 grams of soy sauce, 2 grams of pepper powder, 5 grams of sesame oil.
[Method] ① Put the dried nori in clean water to soak and expand, wash off the sand and mud, and drain the water. ② Wash the pot, add an appropriate amount of water to the pot, and bring to a boil. ③ Pour the nori into the pot, first bring to a boil over high heat, then turn to low heat and simmer for 6 to 8 minutes. Add refined salt, soy sauce, pepper powder and monosodium glutamate, drizzle in sesame oil, cook a little longer, take it off the heat, and it is ready to eat.
4. Gimbap (nori rice rolls)
[Ingredients] 200 grams of steamed rice, 50 grams of dried nori, 150 grams of eggs, 100 grams of carrots, 100 grams of ham sausage, 100 grams of spinach, 50 grams of pork floss, 5 grams of salt, 20 grams of white sesame seeds, 10 grams of sesame oil.
[Method] ① First put salt, white sesame seeds and sesame oil into warm rice, mix evenly with your hands, and set aside to cool. ② Beat the eggs, add a little salt for seasoning, fry them in a flat-bottomed pan into an egg sheet, then cut into long strips. ③ Cut the ham and carrots into long strips, put them into a hot oil pan, stir-fry until softened, and set aside. ④ Take out two sheets of nori and lay them out, pour the rice on top, spread it out with your hands, and cover every corner of three-quarters of the nori. ⑤ Then add the egg strips, carrot strips, ham strips, spinach and pork floss one at a time. ⑥ Roll up the nori, making sure to roll it tightly, and finally use a knife to cut the rolled strip-shaped gimbap into small pieces 1.5 cm wide.