Seaweed cooking recipes. Fresh and light dry kelp dish

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 seaweed 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 a culinary masterpiece that henceforth 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 seaweed
Seaweed 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 is why the nutritional value of 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. Sea kale with regular use has a positive effect on the balance of the nervous system, strengthens bone tissue, heart muscle and vascular walls. The ability of kelp to remove heavy metals, radionuclides, decay products of antibiotics and other toxic substances from the human body is widely known. Seaweed in baby food contributes to the nutrition of brain vessels and the proper development of the organs of vision, and it 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 follow the order and correctness of actions so that at the last moment you do not violate the natural composition and deprive the sea kale of its 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, transfer the swollen seaweed to a colander and rinse several times under running water several times to remove any remaining sand. Rinse the seaweed for the last time 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.
  

You don't need to cook seaweed. Firstly, it will destroy the trace elements and vitamins in its composition. Secondly, it just doesn't make sense, because kelp is completely ready to eat after the moisturizing procedure described above, and after boiling it becomes tough. This recipe is the easiest, least time-consuming and, as a result, the healthiest of all. As a result, seaweed is suitable both for independent use as a salad or garnish, and for adding to other, more complex dishes. Of course, recipes that do not involve heat treatment are preferable. Therefore, we have specially chosen those that have been tested by the experience of chefs, gourmet taste and simply the author's personal preferences. You are free to choose at your discretion and find new, tasty and healthy options for preparing dry seaweed.

Seaweed Recipes

1. 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 of the first pressing), 1 teaspoon of Korean spice mixture. 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.
   
2. 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 a warm salad or side dish.
   
3. 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 lettuce 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.
   
4. 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.
   
5. 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.
   

When choosing a recipe, remember that an adult who constantly lives in conditions of iodine deficiency (and this characteristic applies to the vast majority of our compatriots) needs to eat at least 30 grams of seaweed to make up for the daily need for this element. But, even if that weighty argument did not make you get used to the specific sea aroma of kelp, try chopping dry sea kale and sprinkle other dishes with it. You will not feel the taste or smell of seaweed, and the body will receive the necessary benefits. Don't believe? Then it's time to be surprised: marmalade and marshmallows also contain sea kale, more precisely, the jelly-like component agar-agar made from it. Here is another reason to love and cook seaweed more often.

If you have health problems, be sure to include seaweed in your diet. It contains a lot of iodine and polyunsaturated fatty acids. Acids are an excellent prophylactic against atherosclerosis, and iodine makes up for the lack of this element in the body. It is his lack that leads to serious diseases of the thyroid gland. In order not to spend money on purchasing nutritional supplements with kelp (this is the botanical name for cabbage), it is better to cook various dishes with it. It will be much cheaper and tastier.

Dry or wet

Laminaria goes on sale in dry or wet form. The first can be purchased at pharmacies or health food stores. The second is sold in grocery stores in the form of an already pickled substance. Dry cabbage must be soaked and boiled before cooking, and pickled cabbage can be eaten immediately after purchase or you can cook various dishes based on it.

How to make dry cabbage suitable for further cooking

Buy only those cabbages that are sold in the form of long dark strips. You should not take heavily crushed, because in the end it will turn out to be an unsightly brown mass. So:

1. Pour dry cabbage with ordinary drinking water and leave it to swell for at least 10 hours. Observe the following proportions - 1/8 (cabbage / water).
2. Drain the cabbage in a colander or sieve and rinse under running water.
3. Dip the soaked cabbage in a pot of boiling water and cook it for 15-20 minutes.
4. Remove the cabbage from the pan, put it back in a colander and let the excess liquid drain.
5. Leave the cabbage to cool completely, and then put it in a container with a lid.
6. Send the cabbage to the refrigerator, where it can be stored for almost a week.

Soaked and boiled kelp can be added to absolutely all dishes where it is provided for in the recipe.

In what dishes can you put kelp

A variety of dishes with cabbage can amaze even the most sophisticated gourmet. These are salads, and first courses, and independent dishes, for example, stewed cabbage. For salads, pickled cabbage is usually used, which you can buy ready-made in the store, or you can make it yourself.

How to pickle cabbage for salads

First you need to cook a spicy marinade from 1 liter of water, 2 tbsp. l sugar, 1 tbsp. l salt, 1 tbsp. l. vinegar and a couple of clove buds. Pour boiled cabbage with hot marinade and let it brew for 2-3 days. This amount of marinade is enough for 1 kg of boiled cabbage. Before adding cabbage to salads, it must be squeezed out of the juice.

Vinaigrette with kelp

As mentioned above, you can take any pickled cabbage (homemade or store-bought). How to cook:

1. Boil 1 large beetroot and 2 medium potatoes. Cool the vegetables, peel and cut into cubes.
2. 100 sauerkraut and 100 g of kelp chop a little so that the cabbage is not too long strips.
3. Onion in the amount of 1 pc. cut into cubes.
4. Mix the prepared ingredients by adding 150 g of canned green peas to them.
5. Salt and pepper the vinaigrette to taste and season with vegetable oil.

Salad with cabbage and mushrooms

In any salad where mayonnaise is placed, you can add pickled kelp - it all depends on the preferences of the cook. And now write down the recipe for a very simple, but very tasty snack dish:

1. Fry in oil 200 g of fresh champignons, previously cut into slices.
2. Boil 3 eggs and cut two of them into cubes, and one into wide slices.
3. Chop 200 g of pickled cabbage to the size of mushrooms.
4. Cut a bunch of green onions obliquely into feathers 2-2.5 cm long.
5. Mix all products and season with mayonnaise.
6. Garnish the salad with egg wedges and fresh dill.

Pork with cabbage

For this dish, it is better to take boiled cabbage. If you bought already pickled, then you can soak it in cold water for 2-3 hours. How to cook this delicious second dish, read below:

1. Cut 200 g of pork into strips and fry in pork lard until crispy. When frying, add 1/2 of a large onion, chopped in half rings.
2. Put the meat with onions in a saucepan and put 200 cabbage, chopped to the size of meat pieces, in the same place.
3. Pour in 1 tbsp. l. soy sauce and 1 cup thickened beef broth (melt 1 tbsp butter in a frying pan, fry 1 tbsp flour on it and pour over the broth).
4. Simmer the dish for 5-7 minutes, and then salt to taste.

The dish will be ready when the meat is very soft. In the same way, cabbage can be cooked with chicken, but then at the end you can still add a couple of tablespoons of sour cream.

Borscht with kelp

With seaweed, you can even cook first courses. In the Far East, where it is mined on an industrial scale, you can try borscht or pickle in restaurants. We will give you one of the recipes now:

1. Cut into strips beets (100 g), carrots (100 g), onion (medium size), a small parsley root.
2. Put everything in a pan, add 1 tbsp. l. tomato paste and 0.5 cups of water. Simmer over medium heat for 25-30 minutes.
3. Put 100 g of pickled kelp to the stewed root crops and leave on the fire for another 10 minutes.
4. In a pot of boiling water (1L), boil one large potato, cut into slices.
5. When the potatoes are soft, add the stew from the pan and one bay leaf to it.
6. Bring the borscht to a boil and season with salt and pepper to taste.​

If the dish is not acidic enough, pour in a little vinegar or any brine. As with any other borsch or cabbage soup, put a pinch of sugar in the pan - it will enhance the taste of vegetables. Serve this borscht with sour cream and fresh herbs.

Sometimes it happens, especially in the first or second courses, that the seaweed remains tough, while the rest of the ingredients have already boiled. In this case, before laying it in the main dish, stew it separately so that it becomes softer.

Today you will know how to cook seaweed, as well as the most popular recipes for dishes based on it. Sea kale is famous for its beneficial properties due to the high content of chemical elements, mineral compounds and vitamins. Many people know that seaweed contains a large amount of iodine, which is so useful for the thyroid gland.

In addition to iodine, it is also rich in potassium, magnesium, phosphorus, and calcium. The fact that its regular use has a beneficial effect on human health has been known since ancient times. One has only to look at the life expectancy of Asians, who consume it in large quantities almost every day.

Seaweed can be frozen, fresh or dried. To cook this or that dish using each of these types of cabbage, you need to know some subtleties. It is unlikely that anyone will like a salad made from dry seaweed. Therefore, before how to cook dry seaweed, it must be prepared appropriately for use.

Dried cabbage is obtained by a certain technological process, during which water is evaporated from the cabbage, and as a result, it becomes dry, while maintaining its chemical composition. Pour dried seaweed with hot water so that it completely covers it. Drain the water after two hours. Put the cabbage in a colander and rinse well, as dry cabbage often contains grains of sand. After that, fill it with water at room temperature and leave for 5 hours. After that, sea cabbage can be used for cooking.

Now you know what is dried seaweed how to cook it for use in cooking. The recipes below will help you prepare delicious dishes from it.

It contains no less vitamins and frozen seaweed. How to cook her? All you need to do is thaw it at room temperature and use it to prepare different dishes. With such cabbage, as well as with dried cabbage, you can bake a pie, casserole, pizza, cook soup or cabbage soup from it, and also use it for meat, fish, vegetable salads and seafood salads.

In each of the supermarkets you can see a wide variety of ready-made seaweed salads, but why buy them if you can cook seaweed salad at home, and, moreover, no less tasty and original.

How to cook seaweed. Best Recipes

Seaweed salad with corn

Ingredients:

• Seaweed - 300 gr.,
• Onion - 1 head,
• Canned corn - 100 gr.,
• Pickled cucumbers - 2-3 pcs.,
• Eggs-2 pcs.,
• Mayonnaise
• Salt to taste

Cooking with corn is very easy. Boil and finely chop the eggs. Chop onion and pickled cucumbers. Slice the seaweed. Add onions, eggs, pickled cucumbers and canned corn to it. Dress the seaweed salad with mayonnaise and salt to taste. Let the salad cool before serving. Put it in the fridge for a few minutes for this.

Seaweed salad with potatoes

Ingredients:

• Seaweed - 200 gr.,
• Potatoes - 3 pcs.,
• Tomatoes - 1 pc.,
• Bulgarian pepper - 1 pc.,
• Mayonnaise
• Ground black pepper

And potatoes will surprise you with their delicate taste. Boil potatoes in uniforms. Clean it up and chill. After that, cut it into small cubes. Prepare vegetables. Wash the tomatoes and bell peppers. Cut the peppers into strips and the tomatoes into wedges. Add potatoes, tomatoes, sweet peppers to the seaweed. Stir the salad, add salt, black pepper, and any other spices you like, mayonnaise to it. Toss the salad and serve.

Pie with seaweed

Ingredients:

• Flour - 1 cup
• Chicken egg - 2 pcs.,
• Seaweed - 200 gr.,
• Kefir - 1 glass,
• Yeast - 40 gr.,
• Sugar - 1 teaspoon,
• Sunflower oil
• Salt - a pinch

Dissolve yeast in warm water. Add a teaspoon of sugar to them. Leave them for 20 minutes. Pour kefir into a bowl, beat in one egg, salt and mix. After that, add diluted yeast and chopped seaweed. Mix the pie mixture again and add the sifted flour. Knead elastic dough.

Cover the bowl with a clean tea towel and let the dough rise for about 1 hour. Then knead the dough again. Preheat the oven to a temperature of 180 C. Lubricate the baking dish with sunflower oil. Lay out the dough, crushing it with your hands and spreading it evenly over the surface of the form. Brush the top of the pie with beaten egg. Put the pie in the oven. It bakes for about 30 minutes.

You are interested, how to cook fresh seaweed? If you have fresh seaweed, then it is best to marinate it.

Pickled seaweed

Ingredients:

• Fresh - 300 gr.,
• Sugar - 1 tbsp. spoon,
• Soy sauce - 3 tbsp. spoons,
• Lemon - 1 pc.,
• Sesame

Before, how to cook delicious seaweed fresh it must be washed and allowed to drain with water. Meanwhile, prepare the marinade. To do this, add sugar, lemon juice to soy sauce. Mix ingredients until smooth. Pour the marinade over the seaweed and leave it to marinate for 5 hours. The longer it sits, the tastier it will be. Put the finished pickled cabbage on a plate and sprinkle with sesame seeds. It is recommended to serve cabbage with side dishes, as well as with soy sauce.

Seaweed soup with green peas

Ingredients:

• Chicken fillet - 200 gr.,
• Onion - 1 pc.,
• Fresh green or frozen peas - 100 gr.,
• Seaweed - 100-200 gr.,
• Bay leaf - 1-2 pcs.,
• Chicken egg - 1 pc.,
• Carrots - 1 pc.,
• Potatoes - 3-4 pcs.,
• Parsley
• Spices - optional
• Sour cream for serving

This seaweed with green peas is cooked in chicken broth. To prepare the broth, cover the chicken with water, add parsley, spices, bay leaf and one onion. Simmer chicken over low heat for about 20 minutes. Remove the foam (noise) formed during the cooking process. Peel carrots and potatoes.

Cut them like you would for a normal soup. Put in the broth, boil the vegetables for about 10 minutes. After that, you can add seaweed and green peas. Chop the seaweed and put it together with the peas in the soup. Taste the soup, adding more salt if needed. Remove from stove and cover with a lid. Serve a very tasty and healthy seaweed soup with a spoonful of sour cream and black bread.

Potato casserole with seaweed

Ingredients:

• Seaweed - 200 gr.,
• Potatoes - 5-6 pcs.,
• Flour - half a glass,
• Eggs - 2 pcs.,
• Milk - 100 ml.,
• Sour cream - half a glass,
• Sunflower little

Cooked with the addition of seaweed, it turns out even more tasty and healthy. It is prepared on the basis of mashed potatoes. So, put the mashed potatoes in a bowl, add a chicken egg, milk, chopped seaweed and sifted flour to it.

Salt. Stir in the casserole mixture. The form must be lubricated with vegetable oil, you can also use baking paper. After that, put the mass for the casserole in the form. Pour the beaten egg with sour cream over the seaweed casserole. Bake it in a preheated oven to 180-200 for about 20 minutes. Seaweed casserole is served with cheese sauce or sour cream.

Rice cakes with seaweed

Ingredients:

• Rice round - 200 gr.,
• Eggs - 2 pcs.,
• Baton - 2-3 slices,
• Seaweed - 100 gr.,
• Vegetable oil (sunflower)
• Salt kitchen or sea

Rice with seaweed is a great dish for those who are on a diet and also follow a vegetarian lifestyle. To prepare such cutlets, boil rice. It is best to use round rice as it cooks better and is more sticky. Rinse boiled rice with water. Cool and pass it through a meat grinder.

Also twist the loaf. Finely chop the seaweed. Add it to rice. Put in the chopped banana. Then beat in one egg. Salt the mass for cutlets, and mix with your hands until a homogeneous consistency. Form small cutlets from minced meat and fry them in vegetable oil. Serve hot with vegetable salads.

Now you know, how to cook seaweed, and what dishes can be made based on it.

But still, you will probably be surprised to learn that jam can also be made from seaweed. And how to do it, see below in the recipe with step by step photos.

We know that food preparation affects their chemical composition, seaweed has alginates, which are only activated during the primary processing. Alginates are sorbents, they are very useful for our intestines, they cleanse our body.

I want to tell you how to make a rather unusual seaweed dish i.e. jam. It contains no less useful trace elements and vitamins than ordinary sea kale.

Seaweed, we can say that it is not afraid of heat treatment, this is its great advantage. Seaweed, frozen or dry or cooked, is one of the richest plants on our planet, because the sea itself gives everything that it contains. These are all trace elements and vitamins, for example, calcium and magnesium, potassium and iron, and many others. And in general, in my opinion, this is not only a useful product, but also useful.

Try to add seaweed in any form to your diet at least several times a week. For cooking seaweed jam you will need a couple of days, and from the presented products you will get two jars (300 grams) of an interesting and unusual dish.

Ingredients:

• dry seaweed - 50 grams,
• sugar - 250 grams,
• citric acid - 10 grams,
• cinnamon - 5 gr.
• orange - 1 pc.
• vanilla sugar - 10 grams,
• water for syrup - 1 cup.

Seaweed Jam - Recipe

For this dish, you need to take dry seaweed. When choosing it in the store, carefully inspect the packaging and the condition of the cabbage itself. It should be dense, not very bright in color.

The first step is to soak the cabbage in water.

Put the container with cabbage on the fire and boil it for 10 minutes over medium heat. I want to note that dry cabbage increases well, from 50 grams you get half a kilogram of finished cabbage.

Then drain the rest of the water and let the cabbage cool a little. Then beat it through a blender or pass through a meat grinder.

Now make syrup. Pour sugar into a bowl.

Dissolve sugar in water and place on fire, boil for a couple of minutes. Next, we will saturate it with aromas.

Add cloves to the syrup.

Pour in the cinnamon.

Add citric acid.

Remove the zest from the orange and put it into the syrup.

Squeeze the juice from the orange as well, and pour into the syrup.

Boil the syrup over medium heat for 5-10 minutes.

Send the chopped cabbage to the syrup. Stir and boil everything for 20 minutes over low heat. Taste and add sugar if desired.

Then do it with regular jam or jam. After it has boiled a little, turn off the heat and put the jam aside. Let it infuse for half a day. Then bring to a boil and turn off. So do 2-3 times.

The result is a dark green thick jam. I want to note that for lovers of seaweed, he should like it. This goes well with fragrant cheese, it can be added to fish sauces during cooking. In general, try it, and then you decide, everyone has different tastes.

Store seaweed in a glass jar in the refrigerator. Do not be afraid to experiment in the kitchen, they may pleasantly surprise you.

Seaweed jam. Photo

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. Freshly, such cabbage contains a huge amount of 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 the required amount of 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 cold water into the pan, 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 thoroughly rinsed with cold running water. Then you can grind kelp in any convenient way. To do this, you can use a 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 unpleasant smell of 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 another old way of 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 salad is an unusually healthy and original dish that will decorate a festive feast and add bright colors to gray everyday life. Salad will be loved by all family members. It can be used by people on a diet and proper nutrition.

Seaweed salad - a simple and healthy recipe

Seaweed salad with egg is very satisfying and healthy. It can be served to the children's table.

Ingredients:

• chicken egg - 6 pieces;
• canned seaweed - 470 g;
• onion - 1 piece;
• mayonnaise on quail eggs - 110 g;
• butter cow - 13 g;
• salt to taste.

Cooking:

1. Place chicken eggs in a deep saucepan, cover with cool water and cook for 7-9 minutes. Remove from boiling water, dip in ice water and wait until the eggs have cooled. Peel off the shell, grate, mash.
2. Free the onion from the husk, chop into small slices. Pour into a greased hot frying pan and fry for 2-3 minutes.
3. Remove canned seaweed from jars, stir, drain excess water.
4. Throw cabbage, onion and grated eggs into a deep container. Top with mayonnaise on quail eggs. Thoroughly mix all ingredients together. Salt if desired.

You can replace mayonnaise with sour cream sauce or fresh cream. It is recommended to serve the dish, garnished with cranberries or a sprig of cilantro.

Korean cooking recipe

The dish turns out spicy and spicy, ideal for a men's feast or a bachelor party. Can be served with boiled potatoes or rice.

Ingredients:

• dried seaweed - 110 g;
• onion - 1 piece;
• pork meat - 190 g;
• olive oil - 45 g;
• soy sauce - 65 g;
• garlic - 4 cloves;
• salt and pepper to taste.