Frozen seaweed how to cook. With crab sticks

Seaweed has been eaten for many centuries, it contains a lot of useful substances: iodine, phosphorus and other trace elements needed for human body. From the fact that it is an algae, it consists of 80% of water. For storage, it is dried, while retaining all its expensive properties. Dried sea cabbage use instead of salt, grinding in a coffee grinder. For the preparation of salads and other dishes from it, it is processed by the method below.

You will need

• 1) prepared seaweed - 100 g;
• 2) carrots - 100 g;
• 3) garlic - 2 cloves;
• 4) vegetable oil - 1-2 tablespoons;
• 5) ground scarlet pepper
• sugar
• soy sauce - to taste.

Instruction

1. Clear the sea cabbage from impurities. After that, soak it in cold water for 10-12 hours, take about 1 liter of water per 100 g of cabbage. Do not pour out the remaining water, it contains a lot of substances suitable for the skin, let it settle and use it for washing or make ice cubes. Later soaking cabbage rinse well to remove every sand and slime, resulting in more than 1 kg. Cut into thin strips if you purchased sheet.

2. Pour cabbage cold water and boil for 20 minutes (from the moment of boiling), after which the water is drained. Repeat three times. Such processing will improve its color, taste and smell, and the table of contents of suitable substances will not change much. Seaweed is ready for salads and other dishes. You can store it in the refrigerator for up to a week or freeze it in the freezer and use as needed.

3. Grate the carrots, salt and quickly fry in a hot frying pan in a small amount of vegetable oil. Add crushed garlic and red pepper to it. mix cabbage with the rest of the vegetables, add soy sauce and, if desired, sugar (1/2 teaspoon). appetizing salad from seaweed, the one that is easy to prepare every day and on the festive table is ready.

Seaweed, or kelp, is a real storehouse of useful substances: iodine, organic acids, mineral trace elements, vitamins A, B and C. The inclusion of dishes with seaweed in the diet improves immunity, normalizes metabolism, and regulates the level of cholesterol. Marine stores cabbage sold in canned, dried and frozen forms. It should be boiled before use.

You will need

• For pickled seaweed:
• - 600 g of boiled kelp;
• - 2 glasses of water;
• - sugar;
• - salt;
• – Bay leaf;
• - carnation;
• - a tablespoon of 3% vinegar.

Instruction

1. Sort through the dried sea cabbage, put on a sieve and rinse with warm boiled water. Transfer to another container and pour fresh water at the rate of 1:8 (one part of kelp, eight parts of water). Leave the sea cabbage soak for ten to twelve hours.

2. Thoroughly rinse the kelp in running water, put in a saucepan, pour hot water in the same proportion of 1: 8 and put on medium fire. Later, boil the sea cabbage ready for thirty to forty minutes. After that, drain the broth.

3. For double cooking, pour kelp washed after soaking with water 1: 4 (one part of seaweed, four parts of water), boil for thirty minutes after boiling. Throw the kelp in a colander, and drain the broth. Fill the sea cabbage hot boiled water and boil for another 30 minutes. Catch the kelp with a slotted spoon, cool and use for cooking different dishes: borscht, pickles, soups, salads, stews, meatballs and casseroles.

4. Frozen sea cabbage thaw before cooking. To do this, dip it for thirty minutes in cool water (15-20 degrees). Then rinse thoroughly with plenty of water.

5. Pour kelp with cold water at the rate of 1: 2, put on a strong fire and bring to a boil. Boil for 15-20 minutes and drain the broth. Do this procedure two more times. Three times heat treatment of sea kale will greatly improve its taste.

6. Canned seaweed is ready to eat. But it is also recommended to boil it for five minutes.

7. Pickled seaweed. Boil water, add sugar, salt, cloves, bay leaf and cook for ten to fifteen minutes. Cool the marinade and pour in the vinegar. Chop the boiled sea cabbage noodles, pour cold marinade over and place in cool place marinate for eight to ten hours. Laminaria prepared according to this recipe can be served as a side dish for vegetables and fish dishes, add to salads.

Note!
Boiled seaweed can be stored in the refrigerator for several days and used as needed to prepare different dishes.

Helpful advice
During the preparation of soup with seaweed, boiled kelp should be added at the same time with browned onions, and canned - together with seasonings.

Frozen cauliflower is invariably present in the assortment of frozen vegetables. People eagerly acquire it, though it is ideally easy to make such reserves yourself when this cabbage is sold in abundance in the market during the season.

You will need

• Cauliflower, Brussels sprouts or kohlrabi;
• Fast freezer (-18°C);
• Containers or bags for storage in the freezer.

Instruction

1. Place a head of cauliflower on a cutting table and remove the dark green leaves from it. Carefully divide the head of cabbage into individual inflorescences (pustules). Remove extra cheeky stems, leaving only 1.5-2 cm from the inflorescence.

2. Pour water into a saucepan and bring it to a boil. put colored water in small portions into boiling water cabbage and blanch in it for no more than 3 minutes.

3. Spread with a slotted spoon any share of cabbage in a colander so that the water is glass. Later, it is desirable to lay it out on a clean kitchen towel to dry.

4. Sort the water-dried cabbage inflorescences into shares for one preparation and arrange in bags or containers for storage in the freezer. cabbage inside the freezer, without heaping them, so that the freezing passes as quickly as possible. Keep safe in this way cabbage allowed all winter.

Note!
Other varieties of cabbage are also allowed to be frozen by this method: Brussels sprouts or kohlrabi, shredded with cubes. White cabbage can be frozen only for subsequent use in semi-finished products (stuffed cabbage or stuffed cabbage), because. when frozen, it loses its crunchy properties.

Helpful advice
You can also put in freezer cabbage florets without blanching ahead of time, this will slightly lengthen the cooking time of frozen cabbage dishes.

Did you know that sea kale is a storehouse of useful substances? Tea contains significant amounts of magnesium, iodine, zinc, steel, calcium, phosphorus, sodium, potassium, vitamins A, C, D and B, as well as a lot of other useful macro- and microelements. And, importantly, sea kale (kelp) has energy value less than 10 kilocalories per 100 grams.

Instruction

1. Required: - 0.3 kg of canned sea cabbage;- 3 medium-sized potatoes;- 1 onion;- 2 carrots;- 2 pickles;- vegetable oil, salt. This dish is good remedy from winter and spring beriberi. Boil carrots and potatoes in their uniforms. Peel the root crops and cut into small cubes. Peel the onion and cut it into rings or half rings. Chop pickles into cubes as well as carrots and potatoes. Take salad bowl and put prepared vegetables into it, as well as seaweed. Dress the salad with vegetable oil, mix thoroughly and serve. You can also take fresh seaweed. Then, before cooking, it will need to be boiled for 16-20 minutes, and then rinsed with cold water.

2. You will need: - 1 jar of canned sea cabbage;- juice of 0.5 lemon;- 1-2 cloves of garlic;- 1 onion;- 1 fresh cucumber;- 1 fresh tomato;- 0.5 cans of corn;- 2 boiled eggs;- mayonnaise. This salad is easy to prepare and for the stomach. Cut the tomato, cucumber into cubes. Finely chop the onion and fry it in vegetable oil until translucent. Peel and chop boiled eggs. To do this, it is convenient to use not a knife, but a fork and a cup: the egg is placed in a cup and crushed in it with a fork. Squeeze out the juice from the lemon. If you don’t have a juicer, it’s also convenient to do this with a fork. Insert a fork into the center of the lemon half and begin to swirl to squeeze out the juice. Mix seaweed, fried onion, vegetables, corn in a salad bowl. Squeeze out the garlic and add lemon juice. Sprinkle salad with mayonnaise before serving.

3. Required: - 150 grams or 1 jar of marine cabbage;- 100 grams of rice;- 2 boiled eggs;- 2 tablespoons of vegetable oil or mayonnaise;- 1 medium onion-salt. Not everyone likes the smell of the sea cabbage. In this salad, rice will wonderfully beat off the iodine smell of kelp. Boil the rice and mix with chopped boiled egg. Peel and finely chop the onion. IN salad bowl Do not mix all the ingredients, salt, season with mayonnaise, and better - with vegetable oil.

Helpful advice
If you are using canned sea kale, be sure to rinse it thoroughly before adding it to your dish. Otherwise, you risk forever hating this amazing seaweed for the crunch of sea sand on your teeth.

Sea kale is the household "folk" name of kelp algae, the best natural source of iodine, the one that modern man needs so much. The use of seaweed regulates blood clotting, reduces the level of cholesterol in the blood, the risk of developing mental and vascular diseases, improves work gastrointestinal tract, strengthens the immune system.

You will need

• Recipe number 1. Seaweed casserole. Ingredients: boiled seaweed 500 g
• eggs 2 pcs.
• butter 4 tablespoons
• salt to taste.
• Recipe number 2. Dumplings with seaweed. Filling ingredients: fish fillet 500 g
• seaweed 300 g
• ground black pepper 0.5 teaspoon
• onion 100 g
• salt to taste. Ingredients for the dough: wheat flour 500 g
• purified drinking water 200 g
• eggs 2 pcs.
• vegetable oil 1 tablespoon
• salt 0.5 teaspoon.

Instruction

1. Recipe number 1. Marine cabbage it is allowed not to defrost, but to cook immediately. At the same time, it is boiled in 3 waters: brought to a boil and boiled in boiling water for 10-15 minutes.

2. Welded cooled sea cabbage finely chop and fry in butter.

3. Whisk 2 eggs together.

4. Shift cabbage into a baking dish, fill it with beaten eggs, salt.

5. Place the dish in the oven and bake until done, about 20 minutes.

6. Melt the rest butter and pour it over the finished casserole.

7. Checkout cabbage casserole slices of lemon.

8. Recipe number 2. Stuffing: Cook sea cabbage and rinse it with cold water.

9. Scroll in a meat grinder together fish fillet, sea cabbage and onion.

10. Add salt and pepper to the minced meat.

11. Pelmeni dough. Pour flour into a large bowl, break 2 eggs, vegetable oil and salt water. Mix the ingredients thoroughly with your hands.

12. When the dough becomes sharp, put it on a table sprinkled with flour and knead. The dough should become homogeneous.

13. Roll out the dough into a 2 cm thick cake.

14. Cut out round blanks for dumplings from a huge tortilla.

15. Start the dough with minced seaweed, roll dumplings.

16. Boil the dumplings in lightly salted water for about 20 minutes. Pour the finished dumplings with seaweed with melted butter. Sour cream goes well with this dish.

Dried asparagus is a soy product, the one that is called fuju in the countries of the East. Exceptionally often it is allowed to be found in the composition Korean recipes. Asparagus is served both as an independent dish and in salads.

You will need

• For the first recipe:
• 100 grams of dried asparagus;
• 2 tomatoes;
• scarlet pepper;
• 100g low calorie mayonnaise;
• dill greens.
• For the second recipe:
• a pack of dried asparagus;
• 3 onions;
• 2 carrots;
• 2 bell peppers;
• 5 tablespoons of vegetable oil;
• 1 tablespoon tomato paste;
• 4 tablespoons of soy sauce;
• salt;
• pepper;
• 4 cloves of garlic.
• For the third recipe:
• 100 grams of dried asparagus;
• 1 bell pepper;
• 20 grams of parsley;
• 20 grams of dill;
• salt;
• 2 tablespoons of olive oil;
• 3 tablespoons of Chinese vinegar;
• pepper.

Instruction

1. In order to cook low calorie salad take 100 grams of dried asparagus and soak in a bowl of cold water for 6 or 8 hours. After that, transfer it to a saucepan and cook over low heat for four minutes. Wait for the asparagus to cool, then cut into small pieces. Wash and dry 2 tomatoes, cut them into thin slices. Transfer the asparagus and tomatoes to a salad bowl, season with salt to taste and season with red pepper. Pour 100 grams of low-calorie mayonnaise into the salad and mix all the ingredients. Garnish with chopped dill.

2. To cook hot dried asparagus in vegetables, take one pack soy product and leave to swell in a bowl of cold water. Better than anyone if the asparagus is soaked for 8 hours. Then it will be more soft and tender. Free from the husk 3 onions and cut them into cubes. After that, peel 2 medium carrots and grate. Remove the seeds from 2 bell peppers and chop them into strips. Cut the swollen asparagus into small pieces. Pour 5 tablespoons of vegetable oil into a cauldron, put onions, carrots into it and put on fire. Add 1 tablespoon of tomato paste. Stir and add chopped asparagus. After a couple of minutes, add the bell pepper and fry for another 7 minutes, periodically mixing all the ingredients. Pour 4 tablespoons of soy sauce into the cauldron, pepper and salt to taste, mix everything again. Then add 4 minced garlic cloves. Stir, cover the cauldron with a lid, turn off the heat and let the dish brew for 10 minutes.

3. In order to prepare a salad one by one oriental recipes, take 100 grams of dried asparagus, break it into small slices and pour boiling water over it. Cover the dish with a lid and leave to swell for 30 minutes. After that, drain the water, and squeeze the asparagus from excess moisture. Remove the seeds and cut into strips one bell pepper. Chop 20 grams of parsley and dill. Put pepper, asparagus in a salad bowl and salt a little at all. Add 2 tablespoons of olive oil, 3 tablespoons of Chinese vinegar and pepper. Stir and sprinkle with herbs.

Cabbage is a very useful product. It contains approximately every set of vitamins needed for typical human life (vitamins B1, B2, B3, B6, K, C, pro-vitamin A, anti-ulcer vitamin U). It is used as in fresh, and boiled, stewed and fried. An exceptional minus of cabbage is the difficulty of its storage. In the refrigerator, it either withers or rots. But to save cabbage, of course, is allowed.

You will need

• cling film
• Polyethylene bags
• Paper
• Blanching utensils

Instruction

1. The most acceptable temperature for storing any variety of cabbage is 0-1 ° C. In modern refrigerators, a freshness zone is provided, which has just such temperature regime. If your refrigerator does not have such a zone, then a department for storing vegetables is also suitable. But in this case, the temperature in the refrigerator itself should be set to the lowest possible tier.

2. If we are talking about white cabbage or red cabbage, then before putting it in the refrigerator, you need to wrap it with cling film. Strictly tight, so that the film fits perfectly to the head of cabbage and there are no voids between them. With this method of storing a cut head cling film periodically need to be changed as condensation accumulates on it.

3. The long preservation of whole heads of cabbage can be ensured in another way. Say, wrap the cabbage in paper, then place it in plastic bag by making several holes in it in advance. Such heads of cabbage should be stored in the refrigerator, periodically changing the paper, which absorbs moisture from the vegetable.

4. A similar method is suitable for the preservation of broccoli and cauliflower. An exceptional nuance here is that in the first 2-3 weeks the cabbage is stored together with the leaves, and later they must be cut off.

5. But most best method storage for cauliflower and broccoli is freezing. To do this, you need to wash the cabbage, boil it a little in water (3-5 minutes), then cool it and disassemble it into inflorescences. After that, the vegetable must be dried, decomposed into plastic bags and placed in the freezer. Brussels sprouts can be saved in the same way.

6. In the thesis, freezing is allowed and white cabbage, but in the future such cabbage will be absolutely unsuitable for salads. It is suitable only for cooking, stewing and frying. The process of freezing it is exactly the same as for broccoli with cauliflower, but only at first it should be chopped.

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Dishes from squid valued in many countries. A lot of dishes are prepared from it. Squid is added to salads, fried, stewed and stuffed. It is considered a special delicacy dried squid. It is allowed to cook it at home, it is troublesome, but absolutely feasible.

You will need

• Frozen squid;
• salt.

Instruction

1. Defrost squid in cool water and rinse under running water. Do not leave carcasses long in the water, so as not to get lost nutritional properties. Cut the squid into fillets and tentacles. Thoroughly rinse the prepared carcasses again in order to remove all blockages.

2. Now clean the squid from the films. To do this, pour over the carcasses with boiling water, and then with cold water. Films will peel off easily. Remove the innards and chord. Rinse well.

3. cook brine(2 tablespoons of salt per liter of water) and marinate squid in it for 10-12 hours. If you need to speed up the process of preparing snacks, make brine - a hefty strong saline solution (about 200-250 g of salt per liter of water). It is enough to lower huge fillets into it for 3-4 minutes, small fillets and tentacles - for 0.5-1 minute.

4. Later, remove the salting of the squid carcass from the brine, let the liquid drain and cut into thin rings. Put them on a baking sheet and place in the oven at the lowest temperature for 2.5-3 hours. In production, squids are dried at a temperature of 40-50 degrees in special drying chambers. Control the temperature at home, on the contrary, squids can turn out to be “rubber”.

5. Allowed to dry in microwave oven at low power if it has a convection mode. Do not increase the temperature for more rapid drying. In this case, drying will be uneven and will lead to a decrease in taste. The duration of drying squid fillets in the microwave varies from 30 to 60 minutes. It depends on the size of the squid, on taste preferences. For lovers of juicy seafood, it is allowed to put a container of water in the oven during drying for additional hydration. It is allowed to put a bay leaf in this dish - this will give the dish an additional spicy smell.

6. In another version of drying, squids are pulled out of the brine and, without cutting, as a whole, they are put on a hook and hung in a ventilated room. Avoid exposure to direct clear rays. After drying the fillet and squid tentacles, cut or tear along the fibers into even strips. Small tentacles can be left intact.

Salted cabbage is not only appetizing, but also a very useful product - it contains a huge number of ascorbic acid, magnesium, selenium and potassium. In addition, it is necessary for the preparation of some Russian dishes and is a wonderful snack for alcoholic drinks. In addition, salting it is extremely primitive, exclusively by the cold method.

You will need

• For pickling cabbage classic recipe:
• - 3 kg of cabbage;
• - 1-2 carrots;
• - 1 teaspoon granulated sugar;
• - 25-30 peas of allspice;
• - 50 g of salt.
• For salting cabbage with horseradish and honey:
• - 3 kg of cabbage;
• – 150 g fresh root horseradish;
• - 2 carrots;
• - 5 tbsp. spoons of honey;
• - 20 peas of allspice;
• - 1 tbsp. a spoonful of salt.

Instruction

1. In order to pickle the cabbage using the cold method according to the classic recipe, tear off the top leaves from the head of cabbage, cut it into two halves and finely chop each one. Throw out the remaining stalk after this. Peel and grate the carrots on a large grater.

2. Put all the ingredients in a saucepan or basin, sprinkle with sugar, add a huge table salt And allspice. If desired, you can add a little more dill seeds - they will give the cabbage an additional smell. Mix thoroughly and test for salt - the cabbage should turn out a little more salty than the salad.

3. Place the cabbage in a clean and dry three-liter jar to the neck, carefully tamping with a fist or a wooden pusher. Place the jar on a flat plate so that excess juice does not drip onto the floor or table, and then put it in a dark, cool place for several days. Ideally, the cabbage should be salted at 15°C above zero, but a few extra degrees won't ruin the taste of the product. But putting cabbage in the cold during salting is by no means impossible.

4. If foam begins to form on the surface, pierce the cabbage with a fork in several places so that the resulting gases come out. After 3-4 days, taste the cabbage - it should be more salty and moderately crispy. In a couple more days cooked cabbage Shake and put back in jars, but not so tightly. Cover them with traditional plastic lid and store in the refrigerator or in the basement.

5. In order to pickle cabbage with honey and horseradish, chop it using the method described above, mix with grated carrots in a large bowl and salt. After that, add grated horseradish and melted liquid honey. Mix thoroughly again, but do not press, on the contrary, the cabbage will not turn out crispy.

6. Then put it in clean jars, without closing them, and put them away for several days in a dark, cool place, but not in the refrigerator. After a few days, try the cabbage for salt - if it is ready, shake it, put it back in jars and put it in the refrigerator. If you want to get more salty product, leave the cabbage to ferment for another 1-2 days.

Note!
Seaweed is prescribed for patients with atherosclerosis, because it reduces the level of cholesterol in the blood, reduces blood clotting and the threat of blood clots. In addition, it has a mild laxative effect. Seaweed is used in confectionery industry, a gelling agent agar-agar, produced from it, is included in the recipe for marmalade and marshmallows.

Helpful advice
Use boiled seaweed as a side dish. It perfectly harmonizes with meat and fish dishes. Eat thick meat with seaweed - the fat will not be completely absorbed, a huge part of it will be excreted from the body.

People began to eat fresh seaweed many centuries ago. She fed the peoples living on the shores of the oceans - the Arctic and the Pacific. Laminaria not only helped to satisfy hunger, but also prevented the development of various serious diseases. Fresh cabbage contains great amount all kinds of vitamins, trace elements and amino acids, as well as iodine. Regular consumption of fresh seaweed replaces a whole course of taking ready-made purchased vitamins. By the way, you can easily cook fresh seaweed yourself. Unless, of course, a person lives near the place of its growth. How to cook seaweed is described below.

Collect fresh cabbage should be at low tide. During this period, it will be especially easy to find it and prepare it. You can extract sea kale from the soil right from the root, but it is better to specially take sharp scissors with you to cut the plant. When required amount kelp is collected, you will need to remove all the dirt from the seaweed, cut off the roots, damaged and yellowed leaves. At home, you need to thoroughly clean the seaweed again and rinse each leaf. It is most convenient to do this in a bathtub filled with water. Next, you need to cut the kelp into pieces of the same size, approximately the size of a palm. Fresh seaweed selected for cooking should be without any damage or flaws.

At home, you need to thoroughly clean the seaweed again and rinse each leaf. It is most convenient to do this in a bathtub filled with water. Next, you need to cut the kelp into pieces of the same size, approximately the size of a palm. For subsequent processing of the plant, you will need a large capacious pan. It is necessary to lay algae in it to about half the capacity. Then you need to pour into the pan cold water put it on medium heat and slowly bring to a boil. As soon as the kelp boils, you need to wait 5-7 minutes, drain the water, pour in a new cold one and put it on fire again. When the water boils again, the pan can be removed from the heat.

Boiled algae should be slightly cooled, and then rinsed thoroughly with cold water. running water. Then you can grind kelp with any convenient way. For this you can use thin sharp knife or even a blender. Fresh seaweed cut into thin noodles looks very beautiful and appetizing. Sliced ​​kelp can be stored in the refrigerator, and during cooking, add it to soups, salads, meat, fish and vegetable dishes. Seaweed prepared in this way can improve the taste of many dishes, as well as make it interesting and savory.

If you plan to store seaweed for a long time, then you should prepare a special spicy marinade for it. This will require 500 milliliters of hot boiled water, a pinch of salt, 1 teaspoon of sugar, 2 bay leaves, cloves and black or red ground pepper. All this mixture should be boiled over medium heat for 12-15 minutes, and then add a tablespoon of vinegar. Then, with the resulting marinade, you need to pour the finished seaweed and leave for 7-9 hours to marinate. After this time, the cabbage marinade can be drained, and the kelp itself can be transferred to a glass jar.

It is also worth noting that in the process of cooking fresh seaweed in the kitchen there will be a strong and possibly very bad smell iodine. But this is not dangerous and not harmful, banal airing of the room will help get rid of this aroma. By the way, pickling helps to completely eliminate this pungent smell. But there is one more the old fashioned way cooking fresh seaweed. To do this, it is laid out in the sun in whole, not cut layers.

Thus, within a few weeks, the kelp dries up and becomes ready for use. But this process is very long and not always effective. Sometimes the result can upset the cook, especially if not all days during this time will be warm and sunny. As for further use, you should not be afraid of experiments, sea kale goes well with most products.

Seaweed is very rich in iodine, it is recommended to include it in your diet every day, especially for people suffering from thyroid diseases and those who live in industrial cities. I used to buy ready-made seaweed in the store, but one day my friend shared with me a recipe for making seaweed at home. The recipe does not require much time and money, it turns out very tasty. Seaweed is sold dry. I had a package of 100 grams, it turned out more than 0.5 kilograms finished product. Try it, it's very tasty and healthy!

Ingredients

To cook seaweed at home, you will need:

dry seaweed - 100 g;

water - 1 liter;

salt - 2 tbsp. l.;

sugar - 2 tbsp. l.;

ground coriander - 0.5 tsp;

black peppercorns - 6-8 pcs.;

bay leaf - 3 pcs.;

vinegar - 2 tbsp. l.

Cooking steps

First, put dry seaweed in a colander.

And we wash it well, many times, as there is a lot of sand in it. Then put in a bowl and fill with water for 12 hours.

After the time has passed, we wash the cabbage well several more times under running water so that no mucus and sand remain.

Then fill the seaweed with water and cook over low heat for 10 minutes from the moment of boiling. After we express the water and cut it into several parts, since the cabbage is very long (but this is not for everyone, you can not cut it).

Let's start preparing the brine. We collect 1 liter of water in a saucepan and add salt there,

sugar,

coriander,

black peppercorns

and bay leaf.

Bring to a boil, add vinegar and cook for 5 minutes. Then we let the brine cool down and fill it with our seaweed. We put in the refrigerator for 5-6 hours (or more). Then we drain the brine and our home-cooked seaweed is ready. Can also be used in pure form, and with sunflower oil, and with mayonnaise, and with carrots, as your soul desires.

Bon appetit!

1. Leave the frozen seaweed in a saucepan on the table until it melts.

2. Melted sea kale is covered with mucus. Moreover, it is almost impossible to wash off this mucus. There is a desire to wash the cabbage with soap. Mucus remains on the cabbage, and on the hands, and on the dishes. However, there are housewives who still manage to wash the mucus from frozen seaweed. In fact, it is not necessary to do this; in the process of preparation, the mucus is washed out without difficulty.

3. Pour thawed seaweed with water, put on fire. Bring to a boil, cook for 10 minutes.

4. Throw the seaweed in a colander, rinse under running water. At this stage, almost all the mucus will be washed out without any effort.

5. Again, fill the seaweed with water, put on fire, bring to a boil. Boil 10 minutes

6. Throw the seaweed in a colander, rinse under running water. If there were particles of mucus left in the cabbage, now it will be washed clean

7. If you use frozen seaweed as an additive to a salad, it must be boiled a third time in the same way. Ready seaweed should be soft. If you cook soup, then the third time it will be cooked already in the soup.

How long to cook frozen seaweed

2 times for 10 minutes (after boiling water) to remove mucus + 10-15 minutes in soup, when preparing seaweed soup