What to cook from dried kelp. How to make dried seaweed salad
Almost everyone knows about this - to increase the iodine content in the body, you need to eat seafood: shrimp, crabs, lobsters, fish, sea kale.
When other foods are recommended, such as milk, cereals, fruits or vegetables, this is not always true. They may contain iodine sufficient, it may not be. It all depends on the area in which the plants were grown or the cows grazed. If there is a lack of iodine in soils and water, then these products will also not be saturated with iodine.
The most accurate indicator is the distance from the sea. In the coastal strip, cereals, vegetables, and fruits are literally filled with iodine. Iodine- such a capricious microelement that even within the same species (for example, algae) its amount varies infinitely. So, for example, according to the observations of scientists, the popular kelp near Vladivostok contains about 0.2% iodine (in dry matter), in the Tatar Strait - 0.3%. The filophore near Sevastopol contains 0.1% iodine, and in the open sea - 0.3%. Different vertical zones correspond to different iodine content: the deeper the algae live, the more iodine they contain. In algae growing off the coast of California, only at a depth of 10 m, the iodine content increases by 10 times, and in the Barents Sea at great depths it can increase by 400 times.
sea kale- most available product but not everyone can get used to its taste. Making yourself fall in love with seaweed is quite simple - you need to learn how to cook it properly. TO peculiar taste you get used to it very quickly, and the smell is drowned out by spices.
If shrimp, crabs and lobsters are still quite rare on the table of ordinary people, then this cannot be said about fish. A wide range of prices allows you to choose any variety: cheaper - herring, pollock and cod, more expensive - perch, flounder, hake. The content of iodine in fish of different breeds also varies, but surprisingly, it depends not so much on the type of fish as on their fat content. Iodine accumulates in the fish fatty layer, and the use of the fish oil will be useful in two aspects: the body is simultaneously saturated with vitamins and iodine.
To saturate yourself with iodine, it is best to eat dried sea fish or freshly salted fish: during heat treatment, a significant part of the iodine is destroyed.
Seaweed is practically the only source dietary iodine, necessary for the normal functioning of the thyroid gland. Iodine is present in it in the form of a complex with amino acids, which contributes to its more efficient absorption by the body. 10 g of seaweed contains as much iodine compounds easily digestible by the body as 11 kg of cod. Seaweed is highly effective due to the qualitative and quantitative composition of biologically active substances balanced by nature. Daily use seaweed will help you ensure the normal functioning of the body, get rid of a number of diseases.
Compound: 100 g of the product contains on average: energy - 1470 kJ (350 kcal), proteins - 12 g, carbohydrates - 70 g, fat - 0.5 g.
This miraculous product is based on the forms of amino acids available to the body, polyunsaturated fatty acid, alginates, vitamins (A, C, B, B1 B2, B3, B6, B12, E, K, PP), macro- and microelements (K, Na, Ca, Ma, etc.), bioactive natural compounds.
combination of all healing properties kelp provides a high therapeutic and prophylactic effect both for internal and external use of algae.
Properties:
1) normalizes the function of the thyroid gland;
2) increases immunity;
3) regulates the level of cholesterol in the blood;
4) stabilizes metabolism;
5) improves the functions of the cardiovascular, central nervous and respiratory systems;
6) stimulates the work of the gastrointestinal tract;
7) removes salts of heavy metals and radionuclides from products from the body.
Japan has over 150 recipes cooking dishes using seaweed.
Before cooking wash the seaweed warm water on a sieve and soak for 1 hour to swell, then you can boil for 15–30 minutes, drain the broth. Boiled sea kale is used for cooking cold and hot dishes, you can add it 10–15 g each to cabbage soup, soups, borscht, pickles. You can cook stews, cutlets, zrazy, casseroles and other dishes from it. Boiled seaweed is best stored in the refrigerator.
Semi-finished product from dried seaweed
Dried seaweed must be soaked in fresh water. For 1 part of cabbage, up to 8 parts of water are taken, soaked for several hours (usually overnight). After that, the cabbage is thoroughly washed in running water and boiled for about 15–20 minutes. The semi-finished product is ready. It can be stored in the refrigerator for several days. This boiled seaweed is used to prepare almost all kelp dishes.
Recipe for "iodized sauce" by G. Shatalova
Galina Shatalova suggests using seaweed in a sauce; you can season any dish with it.
Required: 1 cup dried seaweed, 2.5 cups boiling water, 3 tbsp. l. coriander seeds, 1 tbsp. l. cumin seeds, 16 sweet peas, 2-3 clove buds, 10 medium heads onion, 100–150 g sunflower or corn oil.
Cooking method: it is most convenient to pour dried seaweed from the bag into liter jar, pour boiling water, cover with a napkin and let it swell for several hours. Grind all the spices mixed together in a coffee grinder. Pour the spicy flour into the swollen cabbage and mix thoroughly. Peel and chop the onion heads as finely as possible. If you like garlic, you can add 4-5 cloves. Thoroughly knead the onion into the sauce, add vegetable oil to taste. Knead with a spoon, as if driving air into the sauce. The sauce is ready the next day. It can be stored in the refrigerator for 10-15 days. Put in a salad bowl or just in a deep plate and mix with a glass of pre-finely chopped greens.
Marinated seaweed
Required: 1 kg of boiled seaweed, 20 g of sugar, 10 g of vinegar, 0.5 g of cloves, 0.2 g of bay leaf, 10 g of table salt.
Cooking method: For the marinade hot water add sugar, cloves, Bay leaf, salt and boil for 3-5 minutes, then cool, add vinegar. Boiled seaweed is poured with chilled marinade and kept in it for 6–8 hours. After that, the marinade is drained. Pickled seaweed is served as independent dish or as a side dish for fish and meat dishes. It can also be used to prepare other seaweed dishes.
Vinaigrette with seaweed
Required: 200 g marinated seaweed, 100 g sauerkraut, 1 cucumber, 1 large beetroot, 2 potatoes, 1 onion, 150 g canned green peas, 3 tbsp. l. vegetable oil, salt to taste.
Cooking method: Boiled beets and potatoes, as well as cucumber cut into cubes. Squeeze sauerkraut from brine and chop. Finely chop the onion. Combine all products, add seaweed, green peas, salt, vegetable oil and mix.
Vitamin seaweed salad
Required: 100–150 g pickled seaweed, 1–2 salted or fresh cucumber, 2-3 carrots, 1-2 apples, 1 egg, 3-4 tbsp. l. sour cream, salt and herbs.
Cooking method: Grate peeled carrots coarse grater. Cut cucumbers and apples thin slices. Combine the prepared products with pickled cabbage, season with salt, sour cream and mix. Lay a slide in a salad bowl, decorate with eggs in the form of slices or circles and sprinkle with finely chopped parsley.
Seaweed salad with carrots and cucumber
Required: 2 cups pickled seaweed, 1 onion, 1 radish, 1/2 carrot, 1 pickled cucumber, 2 boiled eggs.
Cooking method: Mix seaweed with sliced cucumber, grated radish, finely chopped onion, eggs and season.
Seaweed salad with vegetables
Required: 2 cups pickled seaweed, 1 cup sauerkraut, 3 potato tubers, 1 onion, 1/2 cup vegetable oil, salt to taste.
Cooking method: Mix sea and white cabbage, boiled potatoes and onion, sliced, salt, season with oil and mix well.
Vegetable vinaigrette with seaweed
Required: 100–150 g pickled seaweed, 2–3 carrots, 2–3 beets, 3–4 potatoes, 1–2 cucumbers, 50–100 g green or onion, 1–2 tbsp. l. vegetable oil, 1-2 tbsp. l. 3% vinegar, salt to taste, pepper to taste, sugar to taste.
Cooking method: Boil potatoes, beets, carrots, peel, cool and cut into thin slices. Rinse cucumbers and also cut. Mix all vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and mix. When serving, garnish with green onions.
Vinaigrette with seaweed
Required: 200 g pickled seaweed, 1 carrot, 1 beetroot, 1.5 cups pickled onions, 1/2 cup vegetable oil.
Cooking method: Boiled beets and carrots cut into strips. Mix everything with seaweed and onions, salt and season.
seaweed with mayonnaise
Required: 100–150 g marinated seaweed, 50–100 g mayonnaise, 1–2 eggs.
Cooking method: Add a piece of finely chopped hard-boiled egg to the pickled seaweed and season with mayonnaise. Put in a salad bowl with a slide and decorate with egg slices.
Borscht with seaweed
Required: 100 g marinated seaweed, 100 g beets, 80 g carrots, 20 g parsley root, 50 g onion, 80 g potatoes, 10 g tomato paste, 5 g sugar, 5 g 3% vinegar, 20 g sour cream, bay leaf, parsley, black peppercorns, salt.
Cooking method: Boil seaweed, cool, chop into strips, pour cold marinade for 8-10 hours. For marinade, put salt, sugar, cloves, bay leaf in hot water, boil for 10-15 minutes, then drain the broth, cool and add vinegar to it. Cut beets, carrots, parsley root, onions into strips, add tomato paste, a little water and simmer for 20–30 minutes, then add pickled seaweed and continue to simmer. In boiling water, put potatoes cut into cubes, after 10 minutes - vegetable stew, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, put sour cream and finely chopped parsley on a plate with borscht.
Shchi with seaweed and mussels
Required: 100-150 g boiled mussels, 100 g pickled seaweed, 200 g sauerkraut, 1-2 carrots, 1 bunch of parsley, 1 onion, 2-3 tbsp. l. cereals (millet, rice or barley), 1 tbsp. l. tomato paste, 2 tbsp. l. vegetable oil, 4 tbsp. l. sour cream, spices, garlic, herbs.
Cooking method: Boil mussels, chop, fry in fat along with onions and roots. Separately, in the broth, boil the cereals until almost ready, then add the stewed and pickled seaweed, put the fried mussels, roots and onions in tomato paste. Then cook until fully prepared. At the end of cooking, put salt, spices and finely chopped garlic. Serve with pieces of mussels, sour cream and herbs.
seaweed salad
Required: 200 g pickled seaweed, 1 onion, 1-2 tbsp. l. vegetable oil, pepper and salt to taste.
Salad with seaweed and tomato
Required: boiled seaweed, onion head, 1-2 tbsp. l. tomato paste, 1-2 tbsp. l. vegetable oil, sugar and salt to taste.
Salad with seaweed and mayonnaise
Required: boiled seaweed, onion, 1/2 cup mayonnaise, sugar and salt to taste.
Salad with seaweed and sauce
Required: boiled seaweed, onion head, 1/2 cup hot or sweet sauce.
Salad with seaweed and cucumbers
Required:
Salad with sea and white cabbage
Required: boiled seaweed, 1/4 medium fork white cabbage grated with salt, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper and salt to taste.
Salad with seaweed and vegetables
Required: boiled seaweed, 1/4 fork white cabbage grated with salt, 1 fresh cucumber, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.
Salad with seaweed and bell pepper
Required: boiled seaweed, 1/4 fork of white cabbage grated with salt, 1-2 fresh cucumbers, 2 tomatoes, 1 carrot, 1 sweet pod bell pepper, cut into cubes, 1-2 tubers of boiled potatoes, 1 onion, 2-3 tbsp. l. vegetable oil, garlic, 1 tsp. acetic or citric acid, salt, pepper, sugar to taste.
Salad with seaweed and radish
Required: boiled seaweed, 2-3 medium radishes, 1 onion, 2 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, salt, pepper to taste.
Salad with seaweed vitamin
Required: boiled salted seaweed, 1-2 fresh apples without a core, cut into small cubes, 1-2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, sugar to taste.
Salad with seaweed and carrots
Required: salted boiled seaweed, 1 carrot, 2-3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar and salt to taste.
Salad with seaweed and pickled vegetables
Required: boiled seaweed, 1/2 cup sauerkraut, 1-2 pickles, 2 salted tomatoes, 1 sweet bell pepper, 1 carrot, 1-2 boiled potato tubers, 1 onion, garlic, 2-3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.
Salad with seaweed and vegetables and apples
Required: boiled seaweed, 1/2 cup sauerkraut, 1 salted bell pepper, 1-2 pickled apples, 1 fresh or salted carrots, 1/4 onion, 1-2 tbsp. l. vegetable oil, pepper and salt to taste.
Salad with seaweed and mushrooms
Required: boiled seaweed, 5–6 medium salted or pickled mushrooms, 1 onion, 2–3 tbsp. l. vegetable oil, pepper and salt to taste.
Seaweed with eggplant caviar
Required: 150 g boiled seaweed, 200 g eggplant caviar, vegetable oil, spices, salt to taste.
Salad with seaweed and fish
Required: boiled seaweed, 1/2 cup sauerkraut, 60 g chum fish or lightly salted pink salmon, 1–2 pickled cucumbers, 1 carrot, 1–2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.
Salad with seaweed and meat
Required: boiled seaweed, 1/2 cup sauerkraut, 60 g boiled beef, 1 pickled cucumber, 1-2 boiled potato tubers, 1 carrot, 1-2 tbsp. l. green peas, 1/2 cup mayonnaise, salt and spices to taste.
Vinaigrette with seaweed and vegetables
Required: boiled seaweed, 1/2 cup sauerkraut, 1 beetroot, 1 carrot, 1-2 boiled potato tubers, 1-2 pickles, 1-2 pickled tomatoes, 1 onion, 2 tbsp. l. green peas, 2-3 tbsp. l. vegetable oil, salt and spices to taste.
Vinaigrette with seaweed and apples
Required: boiled seaweed, 1 cup sauerkraut, 1 boiled beets, 1-2 apples, 1-2 boiled potatoes, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.
Vinaigrette with seaweed and fish
Required: boiled seaweed, 60 g of salmon fish or pink salmon or lightly salted cod, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beetroot, 1 carrot, 1–2 tbsp. l. green peas, 1-2 tbsp. l. pickled cherries, plums or lingonberries, 1/2 cup mayonnaise, herbs, salt, sugar, spices to taste.
Vinaigrette with seaweed and mushrooms
Required: boiled seaweed, 5-6 pieces salted mushrooms, 1 boiled beetroot, 1-2 boiled potato tubers, 1/2 cup sauerkraut, 1-2 pickles, 1 onion, 3 tbsp. l. 3% solution acetic acid, sugar, pepper, salt to taste.
Vinaigrette with seaweed and meat
Required: boiled seaweed, 1/2 cup sauerkraut, 60 g beef, lamb or veal, 1 boiled beetroot, 2-3 boiled potato tubers, 1-2 pickles, 1 carrot, 2-3 tbsp. l. pickled cherries, plums or cranberries, 1 egg, 1/2 cup mayonnaise, salt to taste.
Vinaigrette with seaweed and clam meat
Required: boiled seaweed, 60 g of shellfish, scallops, mussels, squid or octopus meat, 1–2 boiled potato tubers, 1–2 pickles, 1 carrot, 1 beetroot, 1–2 tbsp. l. pickled plums, cherries or lingonberries, 1/2 cup mayonnaise, herbs, salt to taste.
Shchi with seaweed and meat
Required: 200–300 g of meat, 1 cup of sauerkraut, 1–1.5 cups of boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1 tbsp. l. tomato paste, 1/2 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. sour cream, 2 eggs, bay leaf, parsley, dill, garlic, pepper, salt to taste.
Cooking method: Pour well-washed meat cold water, bring to a boil and cook until half cooked. Remove the foam formed on the surface of the broth, salt. Put white sauerkraut into the broth, boil and then add boiled seaweed, sliced potatoes, when the potatoes are half cooked - sliced browned carrots, chopped onions, parsley root. Prepare flour sauté with tomato paste and season cabbage soup. 10 minutes before readiness, add pepper, bay leaf, garlic, salt to taste. Serve with chopped egg, sour cream and herbs.
Shchi with seaweed in meat broth
Required: 300–450 g of brain bones, 1–1.5 cups boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1.5 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, herbs, dill, pepper, salt to taste.
Cooking method: Pour well-washed marrow bones with cold water and boil for 2–2.5 hours, after which remove the bones. IN ready broth, brought to a boil, put boiled seaweed, vegetables, spices and other ingredients.
Shchi green with seaweed
Required: 200–300 g of meat, 1 cup of sauerkraut, 1.5 cups of boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1–2 bunches of sorrel, 1–2 tomatoes, 1–2 tbsp. l. margarine, 1 tbsp. l. flour, 1 egg, 2-3 tbsp. l. sour cream, pepper, bay leaf, salt to taste.
Cooking method: Bring well-washed meat to a boil, cook until half cooked, then put chopped white cabbage into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, put the browned carrots, onions cut into strips, add the sorted washed chopped sorrel, sliced tomatoes. 10 minutes before the cabbage soup is ready, season and put the spices. Serve with egg and sour cream.
Meat borscht with seaweed
Required: 200–300 g of meat, 1/2 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 potato tubers, 1 beet, 1 carrot, 1 onion, 1 tbsp. l. flour, 1-2 tbsp. l. tomato paste, 1-2 tbsp. l. margarine, 1 egg, 2-3 tbsp. l. sour cream, spices, salt to taste.
Cooking method: Well-washed meat put in water, bring to a boil, remove the resulting foam, salt and cook until half cooked. Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into slices or cubes. When the potatoes are half cooked, add the sautéed carrots and onions cut into strips. Prepare flour passerovka and season borscht. Put spices. Add to taste brine or 3% solution of acetic acid, sugar. Stewed separately in fat, vinegar essence chopped beets or cubes put into ready borscht. Boil 10 min. Served with chopped egg and sour cream.
Green meat borscht with seaweed
Required: 200–300 g meat, 1/2 cup boiled seaweed, 1/2 potato, 1 bunch sorrel, spinach, 1 carrot, 1 onion, 1–2 fresh tomatoes, 2–3 tsp. canned beans, 1 beet, 1 tsp. grated garlic, 1 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, salt to taste.
Cooking method: Pour well-washed meat with cold water, bring to a boil. When the meat is half cooked, put boiled sea kale, chopped potatoes, and then (after boiling) add washed, chopped sorrel, spinach. Boil and put browned carrots and onions, cut into slices fresh tomatoes, 2–3 tsp. canned beans, spices, brine to taste or 3% solution of acetic acid, sugar, grated garlic. In the finished borscht, add the beetroot, cut into cubes or cubes, poached, then cook for 7-10 minutes. Served with chopped egg.
Pickle with seaweed
Required: 200–300 g of meat, 1–1.5 cups of boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 bunch of sorrel, 1–2 pickles, 1–2 tbsp. l. sour cream, parsley, spices, salt to taste.
Cooking method: Rassolnik can be cooked with meat, ham, sausages or sausage. Cut the meat into pieces and cook until half cooked. Put boiled seaweed, boil. After that, lower the potatoes cut into cubes, cubes or slices into the pan, add the browned carrots chopped into strips and the head of the onion, boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut pickled cucumbers into cubes, rhombuses and add to taste cucumber pickle, spices and salt. Before eating, season with sour cream, sprinkle with herbs.
Fish soup with seaweed
Required: 200–300 g fish heads, 1/2 cup boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable fat, spices, salt to taste.
Cooking method: well washed fish heads(you can add 100-150 g of fish fillet, cut into pieces) pour cold water, bring to a boil, salt. Then put boiled seaweed, chopped parsley roots and bring to a boil again, then add browned carrots, onions, cut into cubes. Potatoes are laid in front of seaweed and when the potatoes are half cooked, the remaining components are introduced. Spices, salt to taste.
Mixed liquid hodgepodge with seaweed
Required: 1/2 cup boiled seaweed, 1/2 cup sauerkraut, 1 pickle, 1 tomato, 1-2 tbsp. l. capers, 30–50 g beef, 20–30 g sausage, 20–30 g ham, 1 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. tomato paste, 1 tbsp. l. sour cream, spices, herbs, salt to taste.
Cooking method: Take a few glasses meat broth, bring to a boil, put boiled sea cabbage and sauerkraut, boil. When half cooked, add pickled cucumber, pickled tomato, capers and meat components cut into cubes: beef, sausage, ham. Boil all this and add browned carrots, onions. Prepare flour sauté with tomato paste. A few minutes before the end of cooking, put salt, spices to taste. Serve with sour cream and finely chopped greens.
Seaweed soup with mushrooms
Required: 230-350 g bones, 1/2 cup boiled seaweed, 1 carrot, 1 onion, 1-2 parsley roots, 7-8 pieces fresh mushrooms, 3 tbsp. l. wheat flour, 2-3 tbsp. l. butter, 1 glass of milk, 1-2 egg yolks, salt to taste.
Cooking method: Pour well-washed bones with cold water, cook until tender. Strain the broth, put the pureed boiled seaweed. Wipe browned carrots, onions and parsley. Take a glass of milk, heat to 60 ° C and add the egg yolk, beat with browned flour. fresh mushrooms sort, rinse well and boil in vinegar- saline solution, then wipe, part of the mushrooms cut into strips. In the broth, first add the browned grated carrots, onions, parsley, then chopped mushrooms and, lastly, beaten egg yolks, milk and browned wheat flour. Boil for 10-15 minutes.
Seaweed stewed
Required: 1/3 cup sauerkraut, 1/2 cup boiled seaweed, 1-2 carrots, 1 onion, 2-3 tbsp. l. tomato paste, 1 tbsp. l. wheat flour, 1 tbsp. l. margarine, sugar, spices, salt to taste.
Cooking method: Take 1 tbsp. l. margarine or butter, sauerkraut, all this needs to be stewed for 15 minutes, then add boiled seaweed, add browned carrots, chopped into strips or cubes, onions. Put the tomato, spices and bring everything to readiness.
Solyanka combined with seaweed in a frying pan
Required: 1/2 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 40–50 g beef, 20–30 g ham, 20–30 g sausage, 1 carrot, 1 head onion, 1 tbsp. l. margarine, 1-2 tbsp. l. tomato paste, herbs, spices, salt to taste.
Cooking method: Fry sauerkraut on margarine until soft, then put boiled seaweed, pickled cucumbers, sliced tomatoes, add beef, ham, sausage, sautéed chopped carrots, onions and 1 tbsp. l. tomato. Bring everything to readiness. Salt, spices put to taste. Sprinkle with herbs before serving.
Seaweed stewed with pork
Required: 200 g boiled seaweed, 200 g pork, 50 g pork fat, 1 tbsp. l. soy sauce, 1/2 onion, salt to taste.
Cooking method: Finely chop the boiled seaweed. Peel the raw pork flesh from fat and cut into slices. Chop the onion. In a very hot pan with a small amount of fat, put the pork, onions and fry. Add seaweed, soy sauce, 1-2 cups of broth and, when the liquid boils, pour in the melted lard.
Seaweed stewed with chicken
Required: 200 g boiled seaweed, 700 g chicken meat, 50 g pork fat, 1 tbsp. l. soy sauce, 1/2 head of onion, 1 egg (protein), salt to taste.
Cooking method: Chop the onion. Cut boiled chicken flesh into slices green onion pieces. Put onion on a very hot frying pan with a small amount of fat, fry it, then add chopped boiled seaweed, chicken slices, pour in 1/2 cup of broth and let it boil, add melted lard.
Seaweed in syrup
Required: 1 kg of boiled seaweed, 1.5 kg of granulated sugar, 2 glass of water, 1–2 tsp. citric acid.
Cooking method: Pass the boiled seaweed through a meat grinder, cook in enamelware sugar syrup and filter. IN hot syrup add citric acid 1.5–2 tsp. for 1 kg of cabbage, put 500 g of chopped seaweed on 1 kg of syrup and soak in syrup for soaking for 1 hour. Then cook for 20-25 minutes until tender, then add an infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor . Ready jam hot pour into glass jars. According to the same recipe, you can cook seaweed jam with lingonberries.
Salad "Captain"
Required: boiled seaweed, meat boiled beef, sauerkraut, boiled beets, boiled potatoes, 1–2 pickles, 1 carrot, lingonberry, or pickled cranberries, 1 egg, mayonnaise, fresh parsley, salt and pepper to taste.
Salad "Carolina"
Required: boiled seaweed, White cabbage sauerkraut, boiled beef meat, 1 pickled or pickled cucumber, 1–2 boiled potato tubers, 1 carrot, 1–2 tbsp. l. green peas, mayonnaise, salt, spices to taste.
Salad "Merchant"
Required: sea kale boiled, white sauerkraut, 1 bell pepper, 1-2 pickled apples, 1 fresh carrot, 1/4 onion, 1-2 tbsp. l. vegetable oil, pepper, salt to taste.
Salad "Maryana"
Required: boiled seaweed, white cabbage, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper, salt to taste.
Cooking method: White cabbage is finely chopped and ground with salt, sea kale and onions are cut small pieces, mix thoroughly, add vegetable oil, sugar, salt, pepper.
Salad "Natalie"
Required: boiled seaweed, 1-2 fresh apples, 1-2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, salt, pepper to taste.
Cooking method: Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt, pepper.
Salad "Oxy"
Required: boiled seaweed, 100 g salted or pickled mushrooms, 1 onion, 2-3 tbsp. l. vegetable oil, pepper, salt to taste.
Salad "Olesya"
Required: boiled seaweed, white cabbage, 1 onion, a few fresh cucumbers, 2-3 boiled potatoes, 1 onion, 2-3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.
Cooking method: White cabbage is finely chopped and rubbed with salt, sea kale, cucumbers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.
Salad "Island"
Required: boiled seaweed, white cabbage, 1 onion, a few fresh cucumbers, 2 tomatoes, 1 carrot, 1 sweet bell pepper, cut into cubes, 1–2 boiled potato tubers, 1 onion, 2–3 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, garlic, salt, pepper, sugar to taste.
Cooking method: White cabbage is finely chopped and ground with salt, seaweed, cucumbers, tomatoes, carrots, Bell pepper and onion cut into small pieces, mix thoroughly, add vegetable oil, sugar, salt, pepper.
Salad "Primorsky"
Required: boiled seaweed, sauerkraut, chum salmon fish or slightly salted pink salmon, 1-2 pickled cucumbers, 1 carrot, 1-2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.
Salad "Rogneda"
Required: boiled seaweed, sauerkraut, 1 boiled beetroot, 1-2 fresh apples, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.
Sakhalin salad
Required: boiled seaweed, 1 onion, 2 fresh cucumbers, 1 carrot, sour cream, salt to taste.
Cooking method: Cut all products into small pieces, pour sour cream, salt.
Salad "Szegeda"
Required: boiled seaweed, 1/2 cup sauerkraut, 1-2 pickled cucumbers, 1 sweet bell pepper, 1 carrot, 1-2 boiled potato tubers, 1 onion, garlic, 2-3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.
Cooking method: Seaweed, pickles, peppers, carrots, boiled potatoes, chopped onions. Mix thoroughly, season with vegetable oil, add salt, pepper.
Salad "Tynyanov"
Required: boiled seaweed, 1 carrot, 2-3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar, salt to taste.
Cooking method: Seaweed, carrots, apples, plums are crushed. Mix thoroughly, add the juice of half a lemon, sour cream, salt, pepper to the salad.
Salad "Tana"
Required: boiled seaweed, salmon fish or pink salmon or boiled cod, sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beetroot, 1 carrot, 1–2 tbsp. l. green peas, 1-2 tbsp. l. pickled cherries, plums or lingonberries, mayonnaise, fresh parsley, salt, sugar, spices to taste.
Far Eastern ear
Required: 2 liters of water, 200–300 g of fish heads, 1/2 cup boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable oil, spices, salt to taste.
Cooking method: Well-washed fish heads (you can add fillets sea fish) pour cold water, bring to a boil, salt. Then put in the potatoes. When the broth boils, cook until the potatoes are half cooked. Add seaweed, chopped parsley roots. Fry carrots and onions in vegetable oil and add when the ear is ready. Spices, salt to taste.
Laminaria marinade with soy sauce and honey
Required: 30 gr. dried kelp, 2 tsp honey, 1 tsp vegetable oil, 30 ml. soy sauce, 2 cloves of garlic, 1.2 l. water.
Cooking method: 30 gr. boil dried kelp in 1.2 liters of water for 30 minutes. Take out the kelp and cut it into thin strips (0.5 cm). Add 2 tsp. honey, 1 tsp vegetable oil, 30 ml. soy sauce and 2 minced garlic cloves. Simmer for 10 minutes in a wok pan, then add 1 cup of kelp broth. Cover with a lid and simmer for another 5 minutes on the lowest heat. (If there is no such pan, then you can, of course, use a regular one with high sides). When cool, refrigerate for at least 2 hours. Makes 4-8 servings.
Laminaria marinade with ginger and honey
Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp vegetable oil, 30 ml. soy sauce, 2 garlic cloves, 1 tsp. crushed ginger and juice of 1 lemon.
Cooking method: prepare kelp as in previous recipe. Add 2 tsp to kelp. honey, 1 tsp crushed ginger and juice of 1 lemon. Mix everything and marinate in the refrigerator for at least 2 hours.
Azuki beans (small red beans) with zucchini and kelp
Required: 1 cup azuki beans, pre-washed and soaked 1 strip of kelp 2-3 inches long, also pre-washed and soaked 1 zucchini, cut into small cubes; 1/8 or 1/4 tsp. sea salt(of course, you can use ordinary salt).
Cooking method: place the kelp at the bottom of the pot, put the zucchini on top, then put the azuki beans. Pour the water in which the kelp was soaked in so as to cover only the zucchini, but not the beans. Bring to a boil, reduce heat to medium, cover and cook until tender (this is 1.5–2 hours). Add water to cover the beans, add sea salt and simmer until tender (another half hour).
Pinto beans with vegetables and kelp
Required: 1 cup pre-soaked pinto beans half a cup of onion, diced or sliced; 1/4 cup celery, cut into large cubes or squares 1/8 cup fresh sweet corn; 1/4 cup large diced carrots 1 strip of kelp, pre-soaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon of sea salt; chopped green onions for garnish.
Cooking method: Laminaria put on the bottom of the pan. Top, in layers, onions, celery, corn, carrots. Lay the pre-soaked beans on top of the vegetables. Add water just enough to cover the beans. Bring to a boil, reduce heat to medium. Cook for about 2 hours until 80% cooked, adding water as needed to just cover the beans. Then add the sea salt and continue to cook until the beans are soft, about another half an hour.
Lentils with vegetables and kelp
Required: 1 cup washed lentils; 1/2 cup finely chopped onion; 1/8 cup diced celeriac (solera), 1/4 cup diced carrot, 1 strip 1-2" kelp, soaked and finely chopped, sea salt solution.
Cooking method: put the kelp on the bottom of the pan. Next, in layers - onions, celery and carrots. Lay the lentils on top of the vegetables. Pour in water to cover the vegetables. Bring to a boil, reduce heat to medium, cover and cook for 45 minutes - 1 hour, occasionally adding water as needed to just cover the lentils. When the beans are 70% done, season with sea salt to taste and continue cooking for a few more minutes until done. Do not add more water after being salted.
Brown rice with kelp
Required: 1 cup brown rice, 1.5 cups water a pinch of sea salt; 1 strip of kelp 8 cm long; 2 drops sesame (sesame) oil
Cooking method: Rinse the rice and place it preferably in a pressure cooker or in a steel pot or ceramic fireproof dish. Add water, salt, kelp, oil. Cover tightly. Bring to a boil over high heat. Then reduce the heat and cook for 1 hour. Do not open the rice during cooking! When ready, remove the lid and mix everything gently with a wooden spoon. Cover tightly again and let the rice rest for another 5 minutes before serving. Never cook in aluminum cookware!
Seaweed is not on the list of foods loved by the mass audience - which is a pity. A few of its connoisseurs know how tasty it can be, and there are legends about the benefits and dietary qualities of seaweed. True, they go mainly from the kitchen to the dining room of sanatoriums, and even between the tables of Asian cuisine restaurants. They are not allowed further by social prejudices and the ingrained stereotype that sea kale is unappetizing, not beautiful, too salty / fresh / slippery and simply not tasty. Although in reality it turns out that most of the adherents of such rumors not only do not know how to cook it properly, but simply have never tried really high-quality and properly cooked seaweed. Meanwhile, not only from fresh and spicy pickled, but even from dried seaweed, you can create such cooking masterpiece, what will continue in response to the question "What to cook?" your household will ask you for seaweed. Do you want to pull off such a trick? So, we are learning to cook from dry seaweed.
Sea kale: composition and properties. The benefits of seaweedSeaweed is a colloquial and gastronomic name, and the real name of this brown seaweed is kelp. Since it is found mainly in the waters of the eastern seas (Japan, Kara, White), it has long been and to this day remains a traditional food product for the peoples inhabiting their coasts. Many of them, not distinguished by the richness of the diet, sometimes survived precisely thanks to seaweed - more precisely, its nutritional qualities. Laminaria has a unique chemical composition, in which the lion's share is occupied by trace elements: chlorine, potassium, sodium, magnesium, phosphorus, silicon, calcium, iron, zinc, vanadium, manganese and even nickel, molybdenum and cobalt. But this entire spectrum simply pales in comparison with the amount of iodine contained in seaweed in a form well absorbed by the human body. That is why kelp is strongly recommended for use by everyone who suffers from thyroid diseases and others associated with iodine deficiency, and indeed by everyone - for prevention purposes. In the list of indications: goiter, atherosclerosis, a tendency to increase blood sugar, cholesterol deposition and blood clots. Wounds, swelling and burns heal much faster under the influence of kelp, and largely due to the organic form of iodine in its composition. Based on dried kelp, special pharmaceutical preparations have been created, but it is no less effective as part of daily nutrition.
In addition to trace elements and mineral salts, seaweed contains vitamins, amino acids, polysaccharides, and even the popular sweetener mannitol. And the structure of kelp fibers and its ability to absorb a large amount of water made it a natural remedy for stimulating intestinal motility. But kelp also gives moisture as readily as it absorbs - that's why the nutritional value dried seaweed is in no way inferior to fresh. After being extracted from water, dried and pressed, it is still actively involved in the processes of normalizing metabolism, increases immunity and raises the overall tone of the body. Seaweed with regular use has a positive effect on the balance nervous system, strengthens bone tissue, heart muscle and vascular walls. The ability of kelp to remove from human body heavy metals, radionuclides, decay products of antibiotics and other toxic substances. sea kale in baby food contributes to the nutrition of the vessels of the brain and the proper development of the organs of vision, and increases endurance and improves memory at any age. In addition, it has been observed that Japan, where kelp is eaten more than in other countries of the world, has a uniquely low number of cases of breast cancer.
Preparation of dry seaweed
Dried seaweed is deprived of only water, and all vitamins, minerals and biologically active substances remain intact. After drying, it is packed in sealed bags and briquettes under vacuum, so that the benefits are preserved even during long-term transportation and storage. But there is dry kelp, of course, few people dare. Before eating or adding to other dishes, dry seaweed must be prepared. This is not difficult to do and does not take much time. But it is better to observe the order and correctness of actions so that at the last moment you do not violate the natural composition and deprive the seaweed of it unique qualities. You can use seaweed of any manufacturer and any packaging that you find on sale: the manufacturing technology is the same all over the world. And then, as needed, cook dry seaweed in this way:
- Seaweed in the amount that you plan to cook at a time, pour cool drinking water in a deep, suitable volume (to completely cover the kelp) bowl and leave to soak for several hours. Depending on your capabilities, focus on a time from 2 to 8 hours, but it is most convenient to soak kelp from evening to night.
- You will need a lot of water, because fresh seaweed consists of almost 80% of it. Consider this when choosing dishes and the amount of water for soaking.
- In the morning, drain the water, put the swollen seaweed in a colander and rinse several times under running water several times to remove any remaining sand. IN last time Rinse the seaweed with potable water, not chlorinated tap water. Squeeze the kelp lightly or let excess water drain through a colander.
- Use scissors or a knife to cut the seaweed into pieces that are easy to use.
- Pour kelp with a small amount of vegetable oil: linseed, sesame, but you can also olive, sunflower or any other. Stir.
Seaweed Recipes
- Seaweed with soy sauce. Take 100 grams of dry seaweed, 3 tablespoons of natural soy sauce, 1 tablespoon of cedar oil (can be replaced with another vegetable first wringing), 1 teaspoon of Korean mix of seasonings. Soak seaweed in water and rinse. Mix soy sauce with vegetable oil, add seasoning mixture and beat lightly with a fork. Cut the kelp, transfer to a salad bowl. Pour in the sauce and stir.
- Spicy seaweed. Take 100 grams of dry seaweed, 1 carrot, 2 cloves of garlic, 3 tablespoons of soy sauce, 2 tablespoons of vegetable oil for frying, a pinch of salt, sugar and ground red pepper. Soak the seaweed for a few hours, then rinse and cut into manageable pieces. Peel the carrots, grate on a coarse grater and fry in vegetable oil in a frying pan with high sides. Chop the garlic, add to the carrots along with pepper and salt. Let the vegetables cool slightly in the pan, then put the cabbage on them, pour over the soy sauce and mix. Serve as warm salad or garnish.
- Salad of sea and white cabbage. Take 50 grams of dry seaweed, a pound of white cabbage, 200 grams of low-fat sour cream or natural yogurt without additives, 1 medium-sized cucumber and salad pepper, a few green onion feathers, a pinch of salt. Soak seaweed, rinse and cut. Chop white cabbage, salt and lightly crush in a deep salad bowl. Cut pepper and cucumber into small cubes, add to salad. Chop the onion, put it in a salad bowl, pour over yogurt or sour cream and mix the salad again.
- Sakhalin seaweed salad. Take 50 grams of dry seaweed, 1 onion, 3 eggs, 200 grams of crab sticks, 100 grams of caviar (red or black), 50 ml of unrefined vegetable oil, 20 ml of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of sugar. Soak the seaweed, rinse and cut into comfortable pieces. Hard boil the eggs and cool, then cut into small cubes. Cut the crab sticks into cubes of the same size as the eggs. Cut the onion into thin half rings and pour over with boiling water. Mix sugar with vinegar and pour onions with this mixture. In a deep salad bowl, mix cabbage with onions, eggs and crab sticks. Mix the soy sauce with the oil, dress the salad and toss. Lay and spread the caviar on top and serve.
- Hearty seaweed salad. Take 50 grams of dry seaweed, 5 medium-sized potatoes, 3 eggs, 1 onion, 100 grams of low-fat sour cream and a pinch of salt and ground pepper. Soak the seaweed, wash and chop. Boil potatoes and eggs, cool and cut into cubes. Cut the onion into thin half rings. Mix sour cream with salt and pepper. Mix potatoes, eggs, cabbage and onions in a salad bowl. Top with sour cream and serve.
Dried seaweed must be soaked in fresh water. For 1 part of cabbage, up to 8 parts of water are taken, soaked for several hours (usually overnight). After that, the cabbage is thoroughly washed in running water and boiled for about 15 - 20 minutes. The semi-finished product is ready. It can be stored in the refrigerator for several days.
This boiled seaweed is used to prepare almost all kelp dishes.
62 recipes
1. Far Eastern ear
- 2 liters of water,
- 2 - 3 pieces of potatoes,
- 1 carrot
- 1 head of onion,
- 1 tablespoon vegetable fat
- spices, salt to taste.
Well-washed fish heads (you can add sea fish fillets) pour cold water, bring to a boil, salt. Then put in the potatoes. When the potatoes boil, cook until half cooked. Add seaweed, chopped parsley roots. Fry carrots and onions in vegetable oil and add when the ear is ready. Spices, salt to taste.
2. Pickled seaweed
- 1000 grams sea boiled cabbage,
- 20 gram sugar,
- 10 gram vinegar,
- 0.5 grams of cloves,
- 0.2 grams bay leaf,
- 10 grams salt,
For marinade, add sugar, cloves, bay leaf, salt to hot water and boil for 3-5 minutes, then cool, add vinegar. Boiled seaweed is poured with chilled marinade and kept in it for 6-8 hours. After that, the marinade is drained. Pickled sea kale is served as an independent dish or as a side dish for fish and meat dishes. It can also be used to prepare other seaweed dishes.
3. Vinaigrette with seaweed
- 100 grams of sauerkraut,
- 1 cucumber
- 1 large beet,
- 2 potatoes
- 1 onion
- 150 grams canned green peas
- 3 tablespoons of vegetable oil,
- salt to taste.
Boiled beets and potatoes, as well as cucumber cut into cubes. Squeeze sauerkraut from brine and chop. Finely chop the onion. Combine all products, add seaweed, green peas, salt, vegetable oil and mix.
4. Vitamin seaweed salad
- 1 - 2 pickled or fresh cucumbers,
- 2 - 3 carrots,
- 1 - 2 apples,
- 1 egg
- 3 - 4 tablespoons of sour cream,
- salt and herbs.
Grate peeled carrots on a coarse grater. Cucumbers and apples cut into thin slices. Combine the prepared products with pickled cabbage, season with salt, sour cream and mix. Lay in a salad bowl, decorate hard boiled eggs in the form of slices or circles and sprinkle with finely chopped parsley.
5. Seaweed salad with carrots and cucumber
- 1 onion
- 1 radish
- 1/2 carrot,
- 1 pickled cucumber
- 2 boiled eggs.
Mix seaweed with sliced cucumber, grated radish, finely chopped onion and eggs and season.
6. Seaweed salad with vegetables
- 2 glasses sea pickled cabbage,
- 1 cup sauerkraut,
- 3 tubers of potatoes,
- 1 onion
- 1/2 cup vegetable oil
- salt to taste.
Mix sea and white cabbage, boiled potatoes and onions, cut into slices, salt, season with oil and mix well.
7. Vegetable vinaigrette with seaweed
- 100 - 150 grams marinated seaweed,
- 2 - 3 carrots,
- 2 - 3 beets,
- 3 - 4 potatoes,
- 1 - 2 cucumbers,
- 50 - 100 grams of green or onion,
- 1 - 2 tablespoons of vegetable oil,
- 1 - 2 tablespoons of 3% vinegar,
- salt to taste
- pepper to taste
- sugar to taste.
Boil potatoes, beets, carrots, peel, cool and cut into thin slices. Rinse cucumbers and also cut. Mix all vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and mix. When serving, garnish with green onions.
8. Vinaigrette with seaweed
- 200 grams marinated seaweed,
- 1 carrot
- 1 beet
- 1.5 cups pickled onions
- 1/2 cup vegetable oil.
Boiled beets and carrots cut into strips. Mix everything with seaweed and onions, salt and season.
9. Seaweed with mayonnaise
- 100 - 150 grams marinated seaweed,
- 50 - 100 grams mayonnaise,
- 1 - 2 eggs.
Add a part of a finely chopped hard-boiled egg to the pickled seaweed and season with mayonnaise. Put in a salad bowl with a slide and decorate with egg slices.
10. Borscht with seaweed
- 100 gram beetroot,
- 80 grams carrots
- 20 grams parsley root,
- 50 grams onion,
- 80 gram potatoes,
- 10 grams tomato paste,
- 5 grams sugar
- 5 grams 3% vinegar,
- 20 grams of sour cream
- Bay leaf,
- parsley,
- black peppercorns,
- salt.
Boil seaweed, cool, chop into strips, pour cold marinade for 8-10 hours. For hot marinade boiled water put salt, sugar, cloves, bay leaf, boil for 10 - 15 minutes, then drain the broth, cool and add vinegar to it. Cut beets, carrots, parsley root, onions into strips, add tomato paste, a little water and simmer for 20-30 minutes, then add pickled seaweed and continue to simmer. In boiling water, put potatoes cut into cubes, after 10 minutes - stewed vegetables, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, put sour cream and finely chopped parsley on a plate with borscht.
11. Shchi with seaweed and mussels
- 100 - 150 grams of boiled mussels,
- 100 grams marinated seaweed
- 200 grams white sauerkraut,
- 1 - 2 carrots,
- 1 bunch of parsley
- 1 bulb of onion,
- 2 - 3 tablespoons of cereals (millet, rice or barley),
- 2 tablespoons of vegetable oil,
- 4 tablespoons of sour cream,
- spices, garlic, herbs.
Boil mussels, chop, fry in fat along with onions and roots. Separately, in the broth, boil the grits until almost ready, then add the stewed and pickled seaweed, put the fried mussels, roots and onions into the tomato paste. Then cook until fully cooked. At the end of cooking, put salt, spices and finely chopped garlic. Serve with pieces of mussels, sour cream and herbs.
12. Seaweed salad
- 200 grams marinated seaweed,
- onion head,
- pepper and salt to taste.
13. Salad with seaweed and tomato
- boiled seaweed,
- onion head,
- 1 - 2 tablespoons vegetable oil,
- sugar and salt to taste.
14. Salad with seaweed and mayonnaise
- boiled seaweed,
- onion head,
- 1/2 cup mayonnaise
- sugar and salt to taste.
15. Salad with seaweed and sauce
- boiled seaweed,
- onion head,
- 1/2 cup hot or sweet sauce
16. Salad with seaweed and cucumbers
- boiled seaweed,
- 1 head of onion,
- 2 fresh cucumbers
- 1 carrot
- sour cream,
- salt to taste.
17. Salad with sea and white cabbage
- boiled seaweed,
- 1/4 medium fork white cabbage, grated with salt
- 1 head of onion,
- sugar and pepper and salt to taste.
18. Salad with seaweed and vegetables
- boiled seaweed,
- 1 fresh cucumber
- 1 head of onion,
- mashed garlic,
- pepper, sugar, salt to taste.
19. Salad with seaweed and bell pepper
- boiled seaweed,
- 1/4 fork white cabbage, grated with salt
- 1 - 2 fresh cucumbers,
- 2 tomatoes
- 1 carrot
- 1 sweet bell pepper cut into cubes
- 1 - 2 pieces of boiled potatoes,
- 1 head of onion,
- 2 - 3 tablespoons of vegetable oil,
- minced garlic,
- salt, pepper, sugar to taste.
20. Salad with seaweed and radish
- boiled seaweed,
- 2 - 3 medium radishes,
- 1 head of onion,
- 2 tablespoons vegetable oil,
- 1 teaspoon acetic or citric acid,
- salt, pepper to taste.
21. Vitamin salad with seaweed
- 1 - 2 fresh apples without core, cut into small sticks,
- 1 - 2 fresh cucumbers,
- 1 tomato
- 1 carrot
- 1/2 cup sour cream
- sugar to taste.
22. Salad with seaweed and carrots
- salted boiled seaweed,
- 1 carrot
- 2-3 fresh apples, cut into cubes or cubes
- 4 - 5 plums,
- 1/2 lemon
- sugar and salt to taste.
23. Salad with seaweed and pickled vegetables
- boiled seaweed,
- 1 - 2 pickles,
- 2 salted tomatoes
- 1 carrot
- 1 - 2 pieces of boiled potatoes,
- 1 head of onion,
- minced garlic,
- pepper, sugar, salt to taste.
24. Salad with seaweed and vegetables and apples
- boiled seaweed,
- 1/2 cup sauerkraut, white cabbage
- 1 pod of salted bell pepper,
- 1 - 2 pieces of pickled apples,
- 1 fresh or salted carrot
- 1/4 head of onion,
- 1 - 2 tablespoons vegetable oil,
- pepper and salt to taste.
25. Salad with seaweed and mushrooms
- boiled seaweed,
- 5 - 6 medium salted or pickled mushrooms,
- 1 head of onion,
- 2 - 3 tablespoons of vegetable oil,
- pepper and salt to taste.
26. Seaweed with eggplant caviar
- 150 grams of boiled seaweed chopped in a meat grinder,
- 200 grams eggplant caviar,
- vegetable oil,
- spices,
- salt to taste.
27. Salad with seaweed and fish
- boiled seaweed,
- 1/2 cup sauerkraut, white cabbage
- 60 grams of chum fish or pink salmon lightly salted,
- 1 - 2 pickles,
- 1 carrot
- 1 - 2 pieces of boiled potatoes,
- 1 head of onion,
- 1/2 cup mayonnaise
- salt to taste.
28. Salad with seaweed and meat
- boiled seaweed,
- 1/2 cup sauerkraut, white cabbage
- 60 grams meat boiled beef,
- 1 pickled cucumber
- 1 - 2 pieces of boiled potatoes,
- 1 carrot
- 1/2 cup mayonnaise
- salt and spices to taste.
29. Vinaigrette with seaweed and vegetables
- boiled seaweed,
- 1/2 cup sauerkraut, white cabbage
- 1 beet
- 1 carrot
- 1 - 2 pieces of boiled potatoes,
- 1 - 2 pickles,
- 1 - 2 pickled tomatoes,
- 1 head of onion,
- 2 tablespoons green peas
- 2 - 3 tablespoons of vegetable oil,
- salt and spices to taste.
30. Vinaigrette with seaweed and apples
- boiled seaweed,
- 1 boiled beetroot
- 1 - 2 pieces of apples,
- 1 - 2 pieces of boiled potatoes,
- 1 head of onion,
- 2 - 3 tablespoons of vegetable oil,
- sugar, salt, spices to taste.
31. Vinaigrette with seaweed and fish
- boiled seaweed,
- 60 grams of salmon fish or pink salmon or cod lightly salted,
- 1/2 cup sauerkraut, white cabbage
- 1 - 2 pickles,
- 1 - 2 pickled tomatoes,
- 1 boiled beetroot
- 1 carrot
- 1 - 2 tablespoons of green peas,
- 1/2 cup mayonnaise
- herbs, salt, sugar, spices to taste.
32. Vinaigrette with seaweed and mushrooms
- boiled seaweed,
- 5 - 6 pieces of salted mushrooms,
- 1 boiled beetroot
- 1 - 2 pieces of boiled potatoes,
- 1/2 cup sauerkraut, white cabbage
- 1 - 2 pickles,
- 1 head of onion,
- 3 tablespoons of 3% acetic acid solution,
- sugar, pepper, salt to taste.
33. Vinaigrette with seaweed and meat
- boiled seaweed,
- 1/2 cup sauerkraut, white cabbage
- 60 grams of meat beef or lamb or veal,
- 1 boiled beetroot
- 1 - 2 pickles,
- 1 carrot
- 2 - 3 tablespoons pickled cherries or plums or lingonberries,
- 1 egg
- 1/2 cup mayonnaise
- salt to taste.
34. Vinaigrette with seaweed and clam meat
- boiled seaweed,
- 60 grams of shellfish meat scallops or mussels or squid or octopus,
- 1 - 2 pieces of boiled potatoes,
- 1 - 2 pickles,
- 1 carrot
- 1 beet
- 1 - 2 tablespoons plums or pickled cherries or lingonberries,
- 1/2 cup mayonnaise
- greenery,
- salt to taste.
35. Shchi with seaweed and meat
- 200 - 300 grams of meat,
- 1 cup sauerkraut white cabbage
- 2 - 3 pieces of potatoes,
- 1 - 2 carrots,
- 1 head of onion,
- 1 tablespoon tomato paste
- 1/2 tablespoon margarine
- 1 tablespoon flour
- 2 - 3 tablespoons sour cream,
- 2 eggs,
- Bay leaf,
- parsley,
- dill, garlic, pepper,
- salt to taste.
Pour well-washed meat with cold water, bring to a boil and cook until half cooked. Remove the foam formed on the surface of the broth, salt. Put white sauerkraut into the broth, boil and then add boiled seaweed, sliced potatoes, when the potatoes are half cooked - chopped carrots, chopped onions, parsley root. Prepare flour passivation with tomato paste and season cabbage soup. 10 minutes before readiness, add pepper, bay leaf, garlic, salt to taste. Serve with chopped egg, sour cream and herbs.
36. Shchi with seaweed in meat broth
- 300 - 450 grams of brain bones,
- 1 - 1.5 cups boiled seaweed,
- 2 - 3 pieces of potatoes,
- 1 - 2 carrots,
- 1 head of onion,
- 1.5 tablespoons margarine
- 1 dining room a spoonful of flour,
- Bay leaf,
- greens, dill, pepper,
- salt to taste.
Pour well-washed brain bones with cold water and boil for 2 - 2.5 hours, after which remove the bones. In the finished broth, brought to a boil, put boiled seaweed, vegetables, spices and other ingredients.
37. Green cabbage soup with seaweed
- 200 - 300 grams of meat,
- 1 cup sauerkraut white cabbage
- 1.5 cups boiled seaweed
- 2 - 3 pieces of potatoes,
- 1 carrot
- 1 head of onion,
- 1 - 2 bunches of sorrel,
- 1 - 2 tomatoes,
- 1 tablespoon flour
- 1 egg
- 2 - 3 tablespoons of sour cream,
- pepper, bay leaf,
- salt to taste.
Bring well-washed meat to a boil, cook until half cooked, then put chopped white cabbage into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, put the sautéed carrots, onions, chopped into strips, add the sorted washed chopped sorrel, tomatoes cut into slices. 10 minutes before the cabbage soup is ready, season and put the spices. Serve with egg and sour cream.
38. Meat borscht with seaweed
- 200 - 300 grams of meat,
- 1/2 cup sauerkraut, white cabbage
- 1/2 cup boiled seaweed
- 1 - 2 pieces of potatoes,
- 1 beet
- 1 carrot
- 1 head of onion,
- 1 tablespoon flour
- 1 - 2 tablespoons of tomato paste,
- 1 - 2 tablespoons margarine,
- 1 egg
- 2 - 3 tablespoons of sour cream,
- spices, salt to taste.
Bring the well-washed meat to a boil, remove the resulting foam, salt and cook until half cooked. Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into slices or cubes. When the potatoes are half cooked, add the sautéed, chopped carrots and onions. Prepare flour passivation and season borscht. Put spices. With weak acidity, add brine or 3% solution of acetic acid, sugar to taste. Separately stewed in fat, vinegar essence, crushed beets or cubes, add to the finished borscht. Boil 10 minutes. Served with chopped egg and sour cream.
39. Green meat borscht with seaweed
- 200 - 300 grams of meat,
- 1/2 potato,
- 1 bunch of sorrel
- spinach,
- 1 carrot
- 1 head of onion,
- 1 - 2 fresh tomatoes,
- 2-3 teaspoons canned beans
- 1 beet
- 1 teaspoon grated garlic,
- 1 tablespoon margarine
- 1 tablespoon flour
- Bay leaf,
- salt to taste.
Pour well-washed meat with cold water, bring to a boil. When the meat is half cooked, put boiled sea kale, chopped potatoes, and then (after boiling) add washed chopped sorrel, spinach. Boil and put sautéed carrots and onions, chopped fresh tomatoes, 2-3 teaspoons of canned beans, spices, brine or 3% acetic acid solution, sugar, grated garlic to taste. In the finished borscht, poached beetroot chopped into cubes or cubes is introduced, after which it is boiled for 7-10 minutes. Served with chopped egg.
40. Pickle with seaweed
- 200 - 300 grams of meat,
- 1 - 1.5 cups boiled seaweed,
- 2 - 3 pieces of potatoes,
- 1 carrot
- 1 head of onion,
- 1 bunch of sorrel
- 1 - 2 pickles,
- 1 - 2 tablespoons of sour cream,
- parsley,
- greenery,
- spices,
- salt to taste.
Rassolnik can be cooked with meat, ham, sausages or sausage. Cut the meat into pieces and cook until half cooked. Put boiled seaweed, boil. After that, lower the potatoes cut into cubes, cubes or slices into the pan, add the carrots and the head of the onion, sautéed chopped with straws or noodles, and boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut pickled cucumbers into cubes, rhombuses and add cucumber pickle, spices and salt to taste. Before eating, season with sour cream, sprinkle with herbs.
41. Fish soup with seaweed
- 200 - 300 grams of fish heads,
- 1/2 cup boiled seaweed
- 2 - 3 pieces of potatoes,
- 1 carrot
- 1 head of onion,
- 1 tablespoon vegetable fat
- spices,
- salt to taste.
Well washed fish heads, you can add 100 - 150 grams fish fillet chopped into pieces, pour cold water, bring to a boil, salt. Then put the boiled seaweed, chopped parsley roots and bring to a boil again, then add the sautéed carrots, onions, cut into cubes. Potatoes are laid in front of seaweed and when the potatoes are half cooked, the remaining components are introduced. Spices, salt to taste.
42. Mixed liquid hodgepodge with seaweed
- 1/2 cup boiled seaweed
- 1/2 cup sauerkraut,
- 1 pickled cucumber
- 1 tomato
- 1 - 2 tablespoons of capers,
- 30 - 50 gram beef,
- 20 - 30 gram sausage,
- 20 - 30 grams of ham,
- 1 tablespoon margarine
- 1 tablespoon flour
- 1 dining room spoon sour cream,
- spices,
- greenery,
- salt to taste.
Take a few glasses of meat broth, bring to a boil, put boiled seaweed and sauerkraut, boil. When half cooked, add chopped pickled cucumber, pickled tomato, capers and meat components: beef, sausage, ham - boil all this and add sautéed carrots, onions. Prepare flour passivation with tomato paste. A few minutes before the end of cooking, put salt, spices to taste. Serve with sour cream and finely chopped greens.
43. Seaweed puree soup with mushrooms
- 230 - 350 grams of bones,
- 1/2 cup boiled seaweed
- 1 carrot
- 1 head of onion,
- 1 - 2 parsley roots,
- 7 - 8 pieces of fresh mushrooms,
- 3 tablespoons wheat flour,
- 2 - 3 tablespoons butter,
- 1 glass of milk,
- 1 - 2 egg yolks,
- salt to taste.
Pour well-washed bones with cold water, cook until tender. Strain the broth, put the pureed boiled seaweed. Rub the sautéed carrots, onions and parsley. Take a glass of milk, heat up to 60 degrees and add the egg yolk, shake with the passaged flour. Sort fresh mushrooms, rinse well and boil in an acetic-salt solution, then rub, cut some of the mushrooms into strips. In the broth, first introduce the passivated pureed carrots, onions, parsley, then chopped mushrooms and, lastly, beaten egg yolks, milk and passivated wheat flour. Boil 10 - 15 minutes.
44. Stewed seaweed
- 1/3 cup sauerkraut,
- 1/2 cup boiled seaweed
- 1 - 2 pieces carrots,
- 1 head of onion,
- 2 - 3 tablespoons tomato paste,
- 1 tablespoon wheat flour,
- 1 tablespoon margarine
- sugar,
- spices,
- salt to taste.
Take a spoonful of margarine or butter, sauerkraut, bring to half-cooked, add boiled seaweed, add sauteed carrots, chopped into strips or cubes, onions. Put the tomato, spices and bring everything to readiness.
45. Combined hodgepodge with seaweed in a frying pan
- 1/2 cup sauerkraut,
- 1/2 cup boiled seaweed
- 1 - 2 pickles,
- 1 - 2 pickled tomatoes,
- 40 - 50 grams beef,
- 20 - 30 grams of ham,
- 20 - 30 grams sausage,
- 1 carrot
- 1 head of onion,
- 1 tablespoon margarine
- 1 - 2 tablespoons tomato paste,
- greenery,
- spices,
- salt to taste.
Fry sauerkraut on margarine until soft, then put boiled seaweed, pickles, chopped tomatoes, add beef, ham, sausage, sauteed carrots chopped into strips, onions and a spoonful of tomato. Bring everything to readiness. Salt, spices put to taste. Sprinkle with herbs before serving.
46. Seaweed stewed with pork
- 200 grams pork
- 50 grams pork fat,
- 1 tablespoon soy sauce
- 1/2 head of onion,
- salt to taste.
Finely chop the boiled seaweed. Remove fat from raw pork meat and cut into slices. Chop the onion. In a very hot pan with a small amount of fat, put the pork, onions and fry. Add seaweed, soy sauce, 1 - 2 cups seasoned broth and, when the liquid boils, pour in the melted lard.
47. Seaweed stewed with chicken
- 200 grams boiled seaweed
- 700 gram chicken,
- 50 grams pork fat
- 1 tablespoon soy sauce,
- 1/2 head of onion,
- 1 egg (white)
- salt to taste.
Chop the onion. Cut the boiled chicken flesh into slices, green onions into slices. Put onion on a very hot frying pan with a little fat, fry it, then add chopped boiled seaweed, chicken slices, pour in 1/2 cup seasoned broth and let it boil, add melted lard.
48. Seaweed in syrup
- 1 kg boiled seaweed
- 1.5 kilograms sugar sand,
- 2 glasses of water
- 1 - 2 teaspoons citric acid.
Pass the boiled seaweed through a meat grinder, cook sugar syrup in an enamel bowl and filter. In hot syrup, add citric acid 1.5 - 2 teaspoons per 1 kilogram of cabbage, put 500 grams of chopped sea kale per 1 kilogram of syrup and soak in the syrup for 1 hour. Then cook for 20 - 25 minutes until tender, then add an infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor. Pour hot jam into glass jars. According to the same recipe, you can cook seaweed jam with lingonberries.
49. Captain salad
- boiled seaweed,
- boiled beef meat,
- sauerkraut,
- boiled beets,
- boiled potatoes,
- 1 - 2 pickles,
- 1 carrot
- marinated lingonberries or cranberries,
- 1 egg
- mayonnaise,
- fresh parsley,
- salt and pepper to taste.
50. Carolina salad
- boiled seaweed,
- boiled beef meat,
- 1 pickled or pickled cucumber
- 1 - 2 pieces of boiled potatoes,
- 1 carrot
- 1 - 2 tablespoons of green peas,
- mayonnaise,
- salt, spices to taste.
51. Salad "Merchant"
- boiled seaweed,
- sauerkraut white cabbage,
- 1 bell pepper,
- 1 - 2 pickled apples
- 1 fresh carrot
- 1/4 head of onion,
- 1 - 2 tablespoons vegetable oil,
- pepper, salt to taste.
52. Salad "Maryana"
- boiled seaweed,
- White cabbage,
- 1 head of onion,
- 2 tablespoons vegetable oil,
- sugar,
- pepper, salt to taste.
White cabbage is finely chopped and rubbed with salt, sea kale and onion are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.
54. Salad "Natalie"
- boiled seaweed,
- 1 - 2 fresh apples,
- 1 - 2 fresh cucumbers,
- 1 tomato
- 1 carrot
- parsley or celery,
- 0.5 cup sour cream
- salt, pepper to taste.
Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt, pepper.
54. Salad "Oxy"
- boiled seaweed,
- 100 grams of mushrooms salted or pickled,
- 1 head of onion,
- 2 - 3 tablespoons vegetable oil,
- pepper, salt to taste.
55. Salad "Olesya"
- boiled seaweed,
- White cabbage,
- 1 head of onion,
- a few fresh cucumbers
- 2 - 3 pieces of boiled potatoes,
- 1 head of onion,
- garlic, pepper, sugar,
- salt to taste.
White cabbage is finely chopped and rubbed with salt, sea kale, cucumbers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.
56. Salad "Island"
- boiled seaweed,
- White cabbage,
- 1 head of onion,
- a few fresh cucumbers
- 2 tomatoes
- 1 carrot
- 1 sweet bell pepper, cut into cubes
- 1 - 2 pieces of boiled potatoes,
- 1 head of onion,
- 2 - 3 tablespoons of vegetable oil,
- 1 teaspoon acetic or citric acid,
- garlic, salt, pepper, sugar to taste.
White cabbage is finely chopped and rubbed with salt, seaweed, cucumbers, tomatoes, carrots, sweet peppers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.
57. Seaside salad
- boiled seaweed,
- chum salmon or pink salmon lightly salted,
- 1 - 2 pickles,
- 1 carrot
- 1 - 2 pieces of boiled potatoes,
- 1 head of onion,
- 1 tablespoon green peas
- 0.5 cups mayonnaise
- salt to taste.
58. Salad "Rogneda"
- boiled seaweed,
- sauerkraut white cabbage,
- 1 boiled beetroot
- 1 - 2 fresh apples,
- 1 - 2 boiled potatoes
- 1 head of onion,
- 2 - 3 tablespoons of vegetable oil,
- sugar, salt, spices to taste.
59. Salad "Sakhalin"
- boiled seaweed,
- 1 head of onion,
- 2 fresh cucumbers
- 1 carrot
- sour cream,
- salt to taste.
Cut all products into small pieces, pour sour cream, salt.
60. Salad "Szegeda"
- boiled seaweed,
- 0.5 cups sauerkraut
- 1 - 2 pickles,
- 1 sweet bell pepper,
- 1 carrot
- 1 - 2 pieces of boiled potatoes,
- 1 head of onion,
- garlic,
- 2 - 3 tablespoons vegetable oil,
- pepper, sugar, salt to taste.
Seaweed, pickles, peppers, carrots, boiled potatoes, chopped onions. Mix thoroughly, season with vegetable oil, add salt, pepper.
61. Salad "Tynyanov"
- boiled seaweed,
- 1 carrot
- 2 - 3 pieces fresh apples cut into cubes or small cubes,
- 4 - 5 pieces of plums,
- 1/2 lemon
- 1/2 cup sour cream or sauce
- sugar, salt to taste.
Seaweed, carrots, apples, plums, chopped. Mix thoroughly, squeeze half a lemon into the salad, add sour cream, salt, pepper.
62. Salad "Tana"
- boiled seaweed,
- chum fish or pink salmon or boiled cod,
- sauerkraut white cabbage,
- 1 - 2 pickles,
- 1 - 2 pickled tomatoes,
- 1 boiled beetroot
- 1 carrot
- 1 - 2 tablespoons of green peas,
- 1 - 2 tablespoons pickled cherries or plums or lingonberries,
- mayonnaise,
- fresh parsley,
- salt, sugar, spices to taste.
Which is called laminaria. She belongs to the brown class. seaweed inhabiting almost all the seas and oceans of our planet. Seaweed is considered the leader among all other foods that contain iodine.
Some people dislike seaweed because of its taste and texture, and rightly so. With its regular use, even in small quantities, it is able to replace many bioactive additives. It all depends on how to cook dry seaweed.
Being so useful, she is rich in almost all minerals and vitamins, which are so necessary for any person. Laminaria contains: water - 88%, proteins - 0.9%, fats - 0.2%, and it is also rich in various forms of carbohydrates and food organic acids, minerals represented by easily digestible compounds and vitamins B 1, 12, C, as well as carotene (provitamin A), folic acid, iron, magnesium and many others.
Manufacturers know how to cook sea kale, so they use drying, marinating, pressing, freezing methods for consumers. The assortment of kelp on the shelves of shops and markets is very diverse.
And what if you bought a frozen one or, of course, you can use it instead of chips for beer. You can, after grinding it, add instead of seasoning to rice or potatoes. But, in addition, knowing some of the nuances of her correct processing, you can cook it as a complete meal.
How to cook seaweed (dry)
In order to eliminate the question of what to do with dry kelp, you need to know and observe this technological scheme:
- Pour water (cold) and soak for ten to twelve hours. During this time, the cabbage should swell. You can determine this by eye.
- Then it must be thoroughly rinsed to completely eliminate possible presence sand.
- We put the cabbage in boiling water in a saucepan and cook it at a low temperature over low heat (at least twenty, maximum thirty minutes).
- After the seaweed is cooked, it must be washed again.
Now we know how to cook dry seaweed.
Helpful advice: in order to be completely sure that the cabbage is ready, you need to take one of its chilled strips and press the tip with your fingers. If it is easily deformed, then you have prepared it correctly. But if the pressed edge spreads over your fingers, then you have digested it. In this case, all its benefits are lost.
How to cook seaweed (frozen)
- The cabbage needs to be defrosted. As a rule, this procedure takes about thirty minutes. Required temperature defrosting should be between 15 and 20 degrees Celsius.
- After the cabbage has thawed, it must be washed. It should take enough a large number of water (cold).
- Then it must be boiled at a sufficiently high temperature, but it must be done as follows. Filled with cold water (proportion one to two), cabbage is put on fire. With intense heat, it is brought to a boil and boiled for ten to twenty minutes.
- After that, it is necessary to drain the water and repeat the procedure described in the third paragraph. This must be done three times. With this triple processing, we achieve an improved taste and smell of our cabbage.
Now you know how to cook frozen sea kale, as well as dry. This process will not take much time, and as a result, your table will have a very healthy dish that can complement any meal (including holiday dinner or dinner).
Bon appetit!
Today, more and more people are switching to healthy eating. In their diet, in addition to all kinds of vegetables and fruits, dried seaweed is often present. This product can be stored for quite a long time and does not lose its useful qualities. How to cook it yourself, we will tell below.
Chemical composition
Seaweed contains 0.25% iodine, which is considered an essential trace element to maintain the body's vital functions. By the way, during extraction and subsequent heat treatment, the amount of this substance decreases. It also contains a number of useful elements and compounds: bromine, potassium, iron, magnesium and other macro- and microelements that are responsible for various processes occurring in our body.
Dried seaweed, as well as fresh, contains pantothenic and folic acid. Through regular use finished product polysaccharides and fructose enter the body. This allows you to get the missing substances and improve its performance.
Laminaria contains almost all the amino acids that we cannot do without. Cells sea plant contain a substance called a cholesterol antagonist, which helps to reduce and eliminate harmful deposits.
The benefits of dried seaweed
Eating seaweed is especially common among people with thyroid problems. She is not only effective tool to combat the disease, but also used as a prophylactic agent for an enlarged thyroid gland. Doctors recommend eating this product for vascular atherosclerosis and high blood pressure.
It has long been known that given plant has excellent bactericidal properties. It is often taken in the treatment of various inflammatory processes. Dried and fresh seaweed is used in cosmetology in the form of body wraps and rejuvenating masks.
It is believed that regular use kelp reduces the risk of breast cancer. It lowers cholesterol levels and eliminates toxins. In addition, algae has a beneficial effect on vision, improves memory and brain function. With its help, you can get rid of chronic runny nose and sinusitis.
Where to buy seaweed
It is clear that seaweed lives in the water, so people living on the coasts of the oceans collect it. They go fishing at low tide. It is even better to do this after a storm, during which the waves throw a lot of sea delicacies and algae.
By its appearance, seaweed looks like a long ribbon. It has wavy edges and a pungent marine scent. The color of the algae can be green or brown, depending on its habitat.
People who live far from the sea can buy kelp at grocery stores. It is usually sold in several forms: dried, frozen or pickled seaweed. Incidentally, algae tin can has less useful qualities than fresh.
Cooking features
There are many dishes that include dried seaweed. Recipes differ in ingredients and method of preparation. Let's talk first about how to process fresh seaweed. After the kelp has been removed from the water, it should be poured hot water and leave for a while. Then the tapes are washed and placed in a salting container. Seaweed covered with salt should be left for a day.
The next step in the processing of kelp is the sorting of sheets. Dense thick ribbons are left for making salad, and thin parts will go to dry. How to cook dried seaweed will be discussed below. Fresh leaves can be boiled or frozen immediately.
Cooking seaweed is recommended in several stages. First, pour into a bowl cold water, put the kelp and put on fire. After boiling, you need to let it boil for 15 minutes. Then drain the liquid and rinse the cabbage under the tap. Pour water again and cook for about 20 minutes. We repeat the procedure 2 more times. This will make it possible to get rid of the unpleasant smell and make the delicacy even tastier.
Dry seaweed
How to cook dried seaweed correctly to keep all of it beneficial features? To do this is quite simple. We have already said that thin leaves are taken for drying. They should be washed well and laid out separately from each other on a table or other surface. excess water can be removed by blotting the ribbons with a paper towel. After that, the layers must be left to dry.
Such seaweed should be stored in a cool, dry place without lighting in a bag or box. She has a long shelf life. Now beneficial algae can be used to prepare salads or as an addition to the dish. To do this, you just need to fill required amount dry kelp with boiling water and wait for it to swell. Then rinse it with water and cook for about 20 minutes.
Dried seaweed salad
Dried seaweed for salad is best prepared in advance. Just fill it with cold water and leave overnight. During this time, it will swell and become soft.
To prepare the salad we need:
- seaweed;
- 1 egg;
- 1 onion;
- 1 carrot;
- salt;
- 1 st. a spoonful of vinegar;
- 3 art. tablespoons of vegetable oil.
Cut the swollen cabbage and onion into thin strips. Boil carrots and eggs. Cut into small cubes and add to the rest of the ingredients. Season with a sauce of vinegar and vegetable oil. Add salt to taste and mix well. Delicious vitamin salad ready! As you can see, it is done very quickly.
Can sea kale harm the body
Undoubtedly, supporters healthy lifestyle life is widely used in the diet of such dietary product like dried seaweed. The benefits and harms of algae are discussed by many. To avoid negative impact components of kelp, you just need to be aware of the contraindications, which include diathesis, chronic furunculosis, nephritis and hyperthyroidism. In addition, some people may experience an allergic reaction.
Given the fact that sea kale consists mainly of the water in which it lives, you should carefully consider buying it. Algae from environmentally polluted seas may contain radioactive elements and heavy metals.
So, we found out how dried seaweed is useful, and learned how to properly cook kelp. By including it in your diet, you will not only improve your health and brain function, but also become more active.
Loading...
