Dried seaweed dishes. Dry seaweed salad. Brown rice with kelp
Almost everyone knows about this - in order to increase the iodine content in the body, you need to eat seafood: shrimp, crabs, lobsters, fish, seaweed.
When other foods are recommended, such as milk, cereals, fruits or vegetables, this is not always true. They may or may not have enough iodine. It all depends on the area in which the plants were grown or the cows grazed. If there is a lack of iodine in the soil 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 trace element that even within the same species (for example, algae), its amount varies infinitely. So, for example, according to the observations of scientists, in the popular seaweed kelp near Vladivostok contains about 0.2% iodine (in dry matter), in the Tatar Strait - 0.3%. The phylophore 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.
Seaweed Is the most affordable product, but not everyone can get used to its taste. It's easy enough to make yourself fall in love with seaweed - you need to learn how to cook it properly. You get used to the peculiar taste very quickly, and the smell is drowned out by spices.
If shrimps, crabs and lobsters are still rarely present on the table among 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 iodine content in fish of different breeds also varies, but what is surprising: it depends not so much on the type of fish, but on their fat content. Iodine accumulates in the fish fat layer, and the use of fish oil itself will be beneficial in two aspects: the body is simultaneously saturated with vitamins and iodine.
To saturate yourself with iodine, it is best to eat sea-dried fish or freshly salted fish: during heat treatment, a significant part of the iodine is destroyed.
Seaweed is practically the only source of dietary iodine, which is 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 assimilation by the body. 10 g of seaweed contains iodine compounds readily assimilated by the body as much as 11 kg of cod. Seaweed is highly effective due to the balanced nature of the qualitative and quantitative composition of biologically active substances. Daily use of seaweed will help you to ensure the normal functioning of the body, get rid of a number of diseases.
Structure: An average of 100 g of the product contains: energy - 1470 kJ (350 kcal), proteins - 12 g, carbohydrates - 70 g, fat - 0.5 g.
At the heart of this miraculous product are the forms of amino acids available to the body, polyunsaturated fatty acids, alginates, vitamins (A, C, B, B1, B2, B3, B6, B12, E, K, PP), macro- and microelements (K, Na, Ca, Ma, etc.), bioactive natural compounds.
The combination of all the healing properties of kelp provides a high therapeutic and prophylactic effect both with internal and external use of the seaweed.
Properties:
1) normalizes the function of the thyroid gland;
2) enhances immunity;
3) regulates blood cholesterol levels;
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.
In Japan, there are over 150 recipes using seaweed.
Before cooking rinse seaweed in warm water on a sieve and soak for 1 hour to swell, then you can boil for 15-30 minutes, drain the broth. Boiled seaweed can be used to prepare hot and cold dishes; you can add it 10-15 g each to cabbage soup, soups, borscht, pickle soup. You can make stews, cutlets, zrazy, casseroles and other dishes from it. Cooked seaweed is best kept 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.
The recipe for "iodized sauce" G. Shatalova
Galina Shatalova suggests using seaweed in sauce, it can be used to dress any dishes.
Required: 1 cup dried seaweed, 2.5 cups boiling water, 3 tbsp. l. coriander seeds, 1 tbsp. l. caraway seeds, 16 sweet peas, 2-3 cloves buds, 10 medium-sized onions, 100-150 g of sunflower or corn oil.
Cooking method: It is most convenient to pour dried seaweed from the package into a liter jar, pour boiling water over it, 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 small as possible. If you like garlic, add 4-5 cloves. Stir the onion into the sauce, add vegetable oil to taste. Knead with a spoon, as if driving air into the sauce. The next day the sauce is ready. 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 finely chopped greens.
Pickled 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 leaves, 10 g of table salt.
Cooking method: For the marinade, add sugar, cloves, bay leaves, 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 seaweed 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.
Vinaigrette with seaweed
Required: 200 g of pickled seaweed, 100 g of sauerkraut, 1 cucumber, 1 large beet, 2 potatoes, 1 onion, 150 g of canned green peas, 3 tbsp. l. vegetable oil, salt to taste.
Cooking method: Dice the boiled beets and potatoes, as well as the cucumber. Squeeze sauerkraut from the 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 of pickled seaweed, 1-2 pickled or fresh cucumbers, 2-3 carrots, 1-2 apples, 1 egg, 3-4 tbsp. l. sour cream, salt and herbs.
Cooking method: Grate peeled carrots on a coarse grater. Cut the cucumbers and apples into thin slices. Combine prepared foods with pickled cabbage, season with salt, sour cream and stir. Put in 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 the seaweed with sliced cucumber, grated radish, finely chopped onion, eggs and season.
Seaweed salad with vegetables
Required: 2 cups marinated 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 onions, cut into slices, salt, season with oil and mix well.
Vegetable vinaigrette with seaweed
Required: 100-150 g of marinated seaweed, 2-3 carrots, 2-3 beets, 3-4 potatoes, 1-2 cucumbers, 50-100 g of green or onions, 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 chop also. Mix all vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and stir. Garnish with green onions when serving.
Vinaigrette with seaweed
Required: 200 g of pickled seaweed, 1 carrot, 1 beet, 1.5 cups of pickled onions, 1/2 cup of vegetable oil.
Cooking method: Cut the boiled beets and carrots into strips. Mix everything with seaweed and onion, salt and season.
Seaweed with mayonnaise
Required: 100-150 g of marinated seaweed, 50-100 g of mayonnaise, 1-2 eggs.
Cooking method: 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 wedges.
Borscht with seaweed
Required: 100 g of pickled seaweed, 100 g of beets, 80 g of carrots, 20 g of parsley root, 50 g of onions, 80 g of potatoes, 10 g of tomato paste, 5 g of sugar, 5 g of 3% vinegar, 20 g of sour cream, laurel leaf, parsley, black peppercorns, salt.
Cooking method: Boil seaweed, cool, chop into strips, pour cold marinade for 8-10 hours. For the marinade, put salt, sugar, cloves, bay leaves in hot water, boil for 10-15 minutes, then drain the broth, cool and add vinegar to it. Cut the 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 simmering. Put potatoes cut into cubes in boiling water, after 10 minutes - stewed vegetables, bay leaves, black peppercorns. Season the borsch with salt, vinegar and sugar. When serving, put sour cream and finely chopped parsley in a plate with borsch.
Cabbage soup with seaweed and mussels
Required: 100-150 g of boiled mussels, 100 g of pickled seaweed, 200 g of sauerkraut, 1-2 carrots, 1 bunch of parsley, 1 onion, 2-3 tbsp. l. cereals (millet, rice or pearl 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, boil the cereals in the broth until almost ready, then add the stewed and pickled seaweed, put the fried mussels, roots and onions in the tomato paste. Then cook until cooked. At the end of cooking, add salt, spices and finely chopped garlic. Serve with chunks of mussels, sour cream and herbs.
Seaweed salad
Required: 200 g of marinated seaweed, 1 onion, 1-2 tbsp. l. vegetable oil, pepper and salt to taste.
Salad with seaweed and tomato
Required: boiled seaweed, onion, 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, 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 of white cabbage, grated with salt, 1 onion, 2 tbsp. l. vegetable oils, sugar, pepper and salt to taste.
Salad with seaweed and vegetables
Required: boiled seaweed, 1/4 fork of 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 pod of sweet bell pepper, chopped into cubes, 1–2 tubers of boiled potatoes, 1 head of 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.
Vitamin salad with seaweed
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: boiled salted seaweed, 1 carrot, 2-3 fresh apples, cut into small 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 sauerkraut
Required: boiled seaweed, 1/2 cup sauerkraut, 1-2 pickled cucumbers, 2 pickled tomatoes, 1 bell pepper pod, 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 pod of salted bell pepper, 1-2 pickled apples, 1 fresh or salted carrot, 1/4 head of onions, 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 of boiled seaweed, 200 g of eggplant caviar, vegetable oil, spices, salt to taste.
Salad with seaweed and fish
Required: boiled seaweed, 1/2 cup sauerkraut, 60 g of salted chum or pink salmon fish, 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 beet, 1 carrot, 1-2 boiled potato tubers, 1-2 pickled cucumbers, 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 beet, 1-2 apples, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.
Vinaigrette with seaweed and fish
Required: boiled seaweed, 60 g of chum salmon 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. cherries, plums or pickled lingonberries, 1/2 cup mayonnaise, herbs, salt, sugar, spices to taste.
Vinaigrette with seaweed and mushrooms
Required: boiled seaweed, 5-6 pieces of salted mushrooms, 1 boiled beet, 1-2 boiled potato tubers, 1/2 cup sauerkraut, 1-2 pickled cucumbers, 1 onion, 3 tbsp. l. 3% acetic acid solution, sugar, pepper, salt to taste.
Vinaigrette with seaweed and meat
Required: boiled seaweed, 1/2 cup sauerkraut, 60 g of beef, lamb or veal, 1 boiled beet, 2-3 boiled potato tubers, 1-2 pickled cucumbers, 1 carrot, 2-3 tbsp. l. cherries, plums or pickled lingonberries, 1 egg, 1/2 cup mayonnaise, salt to taste.
Vinaigrette with seaweed and clam meat
Required: boiled seaweed, 60 g of shellfish meat, scallops, mussels, squid or octopus, 1-2 boiled potato tubers, 1-2 pickles, 1 carrot, 1 beet, 1-2 tbsp. l. pickled plums, cherries or lingonberries, 1/2 cup mayonnaise, herbs, salt to taste.
Cabbage soup 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 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 in the broth, boil and then add boiled seaweed, potatoes cut into pieces, when the potatoes are half cooked - sauteed carrots, chopped onions, parsley root. Prepare flour sautéed with tomato paste and season the cabbage soup. Add pepper, bay leaf, garlic, salt to taste 10 minutes before readiness. Serve with chopped egg, sour cream and herbs.
Cabbage soup with seaweed in meat broth
Required: 300-450 g of marrow, 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 brain bones with cold water and cook for 2–2.5 hours, then remove the bones. Put boiled seaweed, vegetables, spices and other ingredients into the finished broth, brought to a boil.
Green cabbage soup 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 white cabbage cut into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, put sautéed carrots, onions, cut into strips, add disassembled washed chopped sorrel, chopped tomatoes. Season and add spices 10 minutes before the soup is ready. 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: Put well washed meat in water, bring to a boil, remove the resulting foam, salt and cook until half cooked. Add sauerkraut, let it boil and add boiled seaweed, diced or diced potatoes. When the potatoes are half cooked, add sauteed carrots and onions, cut into strips. Prepare flour sautéing and season borscht. Add spices. Add brine or 3% acetic acid solution, sugar to taste. Beetroot, stewed separately in fat, vinegar essence, cut into cubes or cubes, should be added to the finished borscht. Boil for 10 minutes. Served with chopped egg and sour cream.
Green meat borsch with seaweed
Required: 200-300 g meat, 1/2 cup boiled seaweed, 1/2 potato tubers, 1 bunch of 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 seaweed, potatoes cut into cubes, and then (after boiling) add washed chopped sorrel and spinach. Boil and put sautéed carrots and onions, fresh tomatoes cut into slices, 2-3 tsp. canned beans, spices, brine or 3% acetic acid solution, sugar, grated garlic to taste. Into the finished borscht add the stewed beets, cut into cubes or cubes, and then cook for 7-10 minutes. Served with a 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: Pickle 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, put potatoes cut into cubes, cubes or wedges into a saucepan, add sauteed carrots and onions, chopped into strips, 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. Season with sour cream before meals, 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 fillets, cut 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, onion, cut into cubes. The potatoes are laid in front of the seaweed and when the potatoes are half-cooked, the remaining components are introduced. Spices, salt to taste.
Mixed liquid solyanka with seaweed
Required: 1/2 cup boiled seaweed, 1/2 cup sauerkraut, 1 pickled cucumber, 1 tomato, 1-2 tbsp. l. capers, 30-50 g of beef, 20-30 g of sausages, 20-30 g of 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 of meat broth, bring to a boil, put boiled seaweed and sauerkraut, boil. When half cooked, add pickled cucumber, pickled tomato, capers and meat components: beef, sausage, ham, cut into cubes. Boil all this and add sautéed carrots and onions. Prepare flour sautéed with tomato paste. A few minutes before the end of cooking, add salt and spices to taste. Serve with sour cream and finely chopped herbs.
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 of 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 mashed boiled seaweed. Rub the sautéed carrots, onions and parsley. Take a glass of milk, heat to 60 ° C and add the egg yolk, beat with browned flour. Sort fresh mushrooms, rinse well and boil in an acetic-salt solution, then wipe, cut some of the mushrooms into strips. In the broth, first add browned mashed carrots, onions, parsley, then chopped mushrooms and, last of all, whipped egg yolks, milk and browned wheat flour. Boil for 10-15 minutes.
Stewed seaweed
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 sautéed carrots, cut into strips or cubes, onions. Put the tomato, spices and bring everything to readiness.
Mixed solyanka with seaweed in a 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 onions, 1 tbsp. l. margarine, 1-2 tbsp. l. tomato paste, herbs, spices, salt to taste.
Cooking method: Fry sauerkraut in margarine until soft, then put boiled seaweed, pickled cucumbers, sliced tomatoes, add beef, ham, sausage, sauteed carrots, onions and 1 tbsp. l. tomato. Bring everything to readiness. Add salt and spices to taste. Sprinkle with herbs before serving.
Seaweed stewed with pork
Required: 200 g of boiled seaweed, 200 g of pork, 50 g of pork fat, 1 tbsp. l. soy sauce, 1/2 onion, salt to taste.
Cooking method: Finely chop the boiled seaweed. Remove fat from raw pork and cut into slices. Chop the onions. Put pork, onions in a highly heated frying pan with a little fat and fry. Add the 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 of boiled seaweed, 700 g of chicken meat, 50 g of pork fat, 1 tbsp. l. soy sauce, 1/2 onion, 1 egg (protein), salt to taste.
Cooking method: Chop the onions. Cut the flesh of boiled chicken into slices, chives into slices. Put onions in a highly heated 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 glasses of water, 1-2 tsp. citric acid.
Cooking method: Pass the boiled seaweed through a meat grinder, cook sugar syrup in an enamel bowl and filter. Add citric acid 1.5–2 tsp to hot syrup. for 1 kg of cabbage, put 500 g of chopped seaweed on 1 kg of syrup and soak in the syrup for soaking for 1 hour. Then cook for 20-25 minutes until tender, then add infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor ... Pour the prepared jam hot into glass jars. Using the same recipe, you can make seaweed jam with lingonberries.
Captain salad
Required: boiled seaweed, boiled beef meat, sauerkraut, boiled beets, boiled potatoes, 1-2 pickled cucumbers, 1 carrot, lingonberry or pickled cranberries, 1 egg, mayonnaise, fresh parsley, salt and pepper to taste.
Carolina salad
Required: boiled seaweed, sauerkraut, boiled beef, 1 pickled or pickled cucumber, 1-2 boiled potato tubers, 1 carrot, 1-2 tbsp. l. green peas, mayonnaise, salt, spices to taste.
"Merchant" salad
Required: boiled seaweed, sauerkraut, 1 bell pepper pod, 1-2 pickled apples, 1 fresh carrot, 1/4 onion, 1-2 tbsp. l. vegetable oil, pepper, salt to taste.
"Maryana" salad
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, seaweed and onion are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.
"Natalie" salad
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.
Oxy salad
Required: boiled seaweed, 100 g of salted or pickled mushrooms, 1 onion, 2-3 tbsp. l. vegetable oil, pepper, salt to taste.
Olesya salad
Required: boiled seaweed, white cabbage, 1 onion, a few fresh cucumbers, 2-3 boiled potato tubers, 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, seaweed, cucumbers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.
Ostrovnoy salad
Required: boiled seaweed, white cabbage, 1 onion, several fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of 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 peppers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.
Primorsky salad
Required: boiled seaweed, sauerkraut, chum or pink salmon fish, slightly salted, 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.
Rogneda salad
Required: boiled seaweed, sauerkraut, 1 boiled beet, 1-2 fresh apples, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oils, sugar, salt, spices to taste.
Sakhalin salad
Required: boiled seaweed, 1 head of onion, 2 fresh cucumbers, 1 carrot, sour cream, salt to taste.
Cooking method: Cut all products into small pieces, add sour cream, salt.
Szegeda salad
Required: boiled seaweed, 1/2 cup sauerkraut, 1-2 pickles, 1 bell pepper pod, 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 and pepper.
Tynyanov salad
Required: boiled seaweed, 1 carrot, 2-3 fresh apples, cut into small 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 chopped. Mix thoroughly, add juice of half a lemon, sour cream, salt, pepper to the salad.
Tana salad
Required: boiled seaweed, chum salmon or pink salmon or boiled cod, sauerkraut, 1-2 pickled cucumbers, 1-2 pickled tomatoes, 1 boiled beet, 1 carrot, 1-2 tbsp. l. green peas, 1-2 tbsp. l. cherries, plums or pickled 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 of boiled seaweed, 2-3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable oils, spices, salt to taste.
Cooking method: Well washed fish heads (you can add sea fish fillets) pour cold water, bring to a boil, salt. Then put the potatoes. When the broth boils, cook the potatoes until half cooked. Add the seaweed, chopped parsley roots. Fry the carrots and onions in vegetable oil and add when the ear is ready. Spices, salt to taste.
Kelp 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. Get 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 the broth in which the kelp was cooked. Cover and simmer for another 5 minutes on very low heat. (If there is no such frying 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.
Kelp 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 the previous recipe. Add 2 tsp to the 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 common salt).
Cooking method: Place the kelp on the bottom of the pan, put the zucchini on top, then put the azuki beans. Pour it over with water, in which the kelp has been soaked, so as to cover only the courgettes, 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 1/2 cup onions, diced or sliced 1/4 cup celery, cut into large cubes or rectangles 1/8 cup fresh sweet corn 1/4 cup coarsely diced carrots 1 strip of kelp, presoaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon of sea salt; chopped green onion feathers for garnish.
Cooking method: put the kelp on the bottom of the pan. Top, in layers, onions, celery, corn, carrots. Put the presoaked 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 to 80% done, adding water as needed to just cover the beans. Then add the sea salt and continue cooking until the beans are soft, about another half hour.
Lentils with vegetables and kelp
Required: 1 cup washed lentils 1/2 cup finely chopped onion 1/8 cup diced celery (solera), 1/4 cup diced carrots, 1 1/2 "long strip of kelp, soaked and finely chopped, sea salt solution.
Cooking method: put the kelp on the bottom of the pot. Further, in layers - onions, celery and carrots. Put lentils on top of the vegetables. Cover with water to cover vegetables. Bring to a boil, reduce heat to medium, cover and cook for 45 minutes - 1 hour, sometimes adding water as needed just to cover the lentils. When the beans are 70% cooked, season with sea salt to taste and continue cooking for a few more minutes until tender. Do not add more water after salting.
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 of sesame oil (sesame)
Cooking method: Rinse the rice and place it preferably in a pressure cooker or in a steel pot or ceramic refractory dish. Add water, salt, kelp, oil. Cover tightly. Bring to a boil over high heat. Then reduce heat and cook for 1 hour. Do not open rice while cooking! When done, remove the lid and stir gently with a wooden spoon. Cover tightly again and let the rice steep for another 5 minutes before serving. Never cook in an aluminum pan!
Seaweed is very rich in iodine and is recommended to be included in your diet every day, especially for people with thyroid diseases and those who live in industrial cities. I used to buy ready-made sea kale in the store, but one day my friend shared with me a recipe for making sea kale at home. The recipe doesn't take 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 of the finished product. Be sure to try, very tasty and healthy!
Ingredients
To make 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 well, many times, since there is a lot of sand in it. Then put in a bowl and fill with water for 12 hours.
After the time has elapsed, rinse the cabbage well several more times under running water so that there is no mucus and sand left.
Then fill the seaweed with water and simmer for 10 minutes from the moment of boiling. After that, we decant the water and cut it into several parts, since the cabbage is very long (but this is not for everybody, 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, pour in 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 (more is possible). Then we drain the brine and our homemade seaweed is ready. You can use it in pure form, and with sunflower oil, and with mayonnaise, and with carrots, as your heart desires.
Bon Appetit!
And kelp. And very often I buy kelp dry and make a salad from it.
Therefore, I was interested to know why dried seaweed is so useful for our body? And I decided to write this post.
I hope this information is useful to you too☺
In this article, you will learn:
Dried seaweed - useful properties and recipes
Seaweed is quite common in grocery stores.
It is sold both as an independent product and in the form of a variety of salads, for example, with Korean carrots, eggplants, etc.
But dry kelp (the second name of seaweed) often remains unclaimed, although it should be bought by those who want to get the maximum benefit from it.
What is the value of dry seaweed, how it is harvested, how to use it correctly and how to cook it, we will consider further.
What is Dried Seaweed?
Once on land, the algae undergo a drying process anyway, which helps to get rid of excessive moisture.
After that, it can be sent to the factory, where it will be turned into canned food, in a dryer or under a press (the latter method is used when further use is intended for cosmetic preparations).
Dry seaweed is the same algae, just in a more natural form. They are dried after collection and processed before being used for food.
They are more useful because they do not contain flavors and various additives used for the preparation of canned food.
Again, if ready-made seaweed is used only for salads or eaten separately, then dried seaweed can be used to prepare a variety of dishes, but more on that later.
Much depends on how the kelp was dried.
How to make dried seaweed - Cooking technology
There are several types of harvesting dried seaweed.
Let's consider the most common ones.
- Freezing
Cryophilization or freezing is considered the roughest method of drying kelp. Indeed, during it, the quality and nutritional capacity of the product is significantly deteriorated.
Also, which is especially important for Japanese cuisine, it becomes impossible to recognize the type of seaweed at the molecular level.
But there are more than 30 types of them and each has its own characteristics and fundamental differences.
It is interesting! Few people know, but seaweed, depending on the type, can be used for making broths and snacks, as well as in the confectionery industry. Second courses made from it are very tasty and satisfying.
- Spray drying
This method of processing is carried out by exposure to hot air in special dryers. Algae are dried at a temperature of 200-300 degrees.
This option is also not considered the most optimal; it has disadvantages similar to the previous one.
But at the same time, it is the least expensive and precisely because of this it is quite common.
- Instant drying
This option for harvesting algae is considered the most optimal. With it, in a special device, the temperature rises sharply above 40 degrees.
As a result, kelp is preserved naturally, keeping its maximum benefits and nutritional qualities.
Cabbage prepared from a dry product is perfectly absorbed by the body.
- Vacuum drying
For this processing method, special vacuum filters are used. In this case, high temperatures are not used.
Most often, spirulina is harvested using the vacuum method. Tunnel drying is similar to this method, but with it, the temperature is gradually increased to 50 - 80 degrees.
- Infrared drying
This method is innovative. Drying is carried out in special devices.
As a result of processing, very valuable products are obtained, even healthier than natural ones due to the removal of harmful substances as a result of processing.
Iodine, alginate and lures remain in the composition almost 100%.
Raw materials can be laid out in one layer, and then the shape is also perfectly preserved, because no stirring required during processing.
If there are several layers, the algae may be slightly damaged externally, but this does not affect the content.
Dried seaweed composition
Everyone knows that iodine is the main component of seaweed.
But in fact, the capabilities of the algae are much more extensive.
Yes, iodine is the main element, but it is supplemented by potassium, magnesium, iron, phosphorus, vitamins and many other useful macro and microelements.
It contains a lot of folic acid and fructose.
What are the benefits of dried seaweed?
Regular consumption of it in food contributes to:
- prevention of atherosclerosis;
- cleansing blood vessels and vein walls from cholesterol plaques;
- normalization of blood clotting, prevention of blood clots;
- strengthening immunity;
- normalization of metabolic processes;
- regulation of water-salt balance in the body;
- getting rid of edema;
- early healing of wounds and burns.
Note! They say that the Japanese owe their longevity, first of all, to the regular presence of kelp in the diet.
Seaweed is used both internally and externally.
In the second version, it is appreciated for its composition, similar to healing mud.
Algae masks promote rejuvenation, tighten the skin, make it more elastic, accelerate wound healing, and relieve inflammation.
An effective impact on internal systems and organs is also carried out. For example, seaweed wraps help fight diseases of the female reproductive system.
Treatment of colds and especially in case of problems with the respiratory system is recommended to be carried out using For this, after washing the kelp, water is not poured out, but collected in a separate container (the first is especially valuable, despite the fact that it is with sand, it can be used further). After it is heated and breathed, covered with a towel for a quarter of an hour.
Note! The water remaining after preparation can be used for rinsing with angina and for rinsing the nose with sinusitis.
For sore joints, it is enough to pour boiling water over the kelp, let it stand for a while, wring it out and apply it to the sore spot for a couple of hours, wrapping it in a warm blanket or blanket.
How to use dry seaweed correctly?
In order for dried seaweed to retain its benefits, it must not only be properly prepared, but also prepared for use.
To do this, it must be soaked for a while. Depending on the volume, the time can vary from 2 to 8 hours.
Advice! Before soaking dried algae, keep in mind that they will increase in size by 1.5-2 times, so choose a container that is suitable for this.
After that, the kelp must be cut with scissors.
This has to be done if they have retained their shape, because in their natural form, algae reach a length of 3-7 meters.
Then rinse thoroughly so that all sand is washed away.
After the water has drained off, the seaweed is ready to eat. Further, it can be used for cosmetic, medicinal or culinary purposes.
All recipes are simple.
What can be cooked from dried seaweed - recipes
Kelp is often used as part of a variety of diets.
It saturates perfectly, despite its low calorie content (depending on the cooking method, there are from 10 to 100 Kcal per 100 g), and any dish prepared from it is very tasty.
In many recipes, seaweed is boiled.
But for this, only pre-cleaned ones are suitable, which have been carefully processed before drying. How much to cook should be indicated on the package.
Salad with soy sauce and dry kelp
It is very simple to prepare it.
For 100 g of dry cabbage, you need three cloves of garlic, a small onion, a spoonful of soy sauce, a little sesame seeds, salt and pepper to taste.
Soak kelp for an hour, rinse and bring to a boil over low heat. Then boil for 10 minutes and turn off.
Rinse a few more times, drain off excess liquid, cut into small pieces.
Add grilled on a regular rast. butter onion, season with soy sauce, seasoned garlic, add sesame seeds, salt and pepper. Done!
Despite its simplicity, dry seaweed salad turns out to be so tasty that it will not be a shame to serve it on the festive table.
Diet soup with dried kelp
Slimming meals can be hearty and delicious, and this recipe is perfect proof of that.
Peel the chicken leg, add water, cook for about 40 minutes, not forgetting to remove the foam.
Remove the chicken, strain the broth, put dry kelp in it and continue cooking.
After 20 minutes add the chopped chicken, finely chopped onion quarter and grated carrots.
When the whole mass begins to boil, 5 pre-beaten quail eggs should be slowly poured into it. A few minutes and the soup is ready.
When serving, it does not hurt to sprinkle with fresh herbs.
Dried seaweed sauce
Quite an original sauce is suitable for dressing almost any dish.
To prepare it, you need to take a glass of dried kelp, pour it into a liter jar, pour 600 ml of boiling water, cover and leave for 5-6 hours until it swells.
A spoonful of caraway seeds, 8-10 peas of shower, pepper, 3 clove buds, grind in a meat grinder, mix with algae, pour in two-thirds of corn oil (can be replaced with vegetable oil), stir, whisking slightly.
After a day, the sauce is ready for use.
Just don't do much. The shelf life of the finished sauce when stored in the refrigerator is no more than 2 weeks.
Harm and contraindications
Seaweed has no contraindications and, if used correctly, cannot cause harm.
It should not be abused only with individual iodine intolerance, with serious forms of allergy, severe kidney and gastrointestinal diseases.
It is advisable for pregnant women to consult a doctor before taking kelp internally or externally.
Now you know how useful dry seaweed is, how to prepare delicious dishes from it, and also how to use it for cosmetic and medicinal purposes.
It is advisable to buy it in small briquettes and only in pharmacies or specialized stores.
Alena was with you, bye everyone!
One of the healthiest seafood is kelp. This seaweed was the first to be used by the Chinese, and it was not only eaten, but also medicines were prepared from it. The benefits of seaweed are undeniable: it contains almost the entire list of elements in the periodic table. It is worth including the product in your diet as often as possible.
How to make seaweed salad
Kelp grows exclusively in clean water, therefore it is a completely ecological product. The most useful is the seaweed growing in the Barents and Japan Seas. You can cook seaweed dishes all year round, as the product is available in stores in any season. It is especially important to include kelp in your menu in winter, when there is an increased need for vitamins. How to make a seaweed salad? There are many recipes for preparing this dish, so anyone can choose the best option for themselves.
Dried seaweed
A dehydrated product does not lose its beneficial properties, since all vitamins and trace elements, including iodine, remain in the algae. Dried cabbage is sold in airtight containers, so it can be stored for a long time. However, eating a dry product is unpleasant and tasteless. Dried kelp must be properly processed before use. How to cook dry seaweed:
- pour the product with cool water so that the liquid completely covers the cabbage for 3-8 hours;
- then drain the water, move the wet, swollen kelp into a sieve, rinse with running water several times, slightly squeeze the plant;
- Use a sharp knife or scissors to cut the seaweed into size-appropriate pieces for the salad.
How much to cook seaweed
It makes no sense to subject kelp to heat treatment, since this will destroy most of the valuable substances in its composition. In addition, the seaweed is sold ready-to-eat, unless you purchased a frozen product. How much to cook frozen seaweed? Before subjecting the alga to heat treatment, it should be prepared. How the process of preparing a plant takes place:
- the cabbage is poured with water, leaving until it melts;
- the product is thoroughly washed with water, placed in a saucepan with water, brought to a boil and continued to cook for another 10 minutes;
- kelp is thrown in a colander, washed with running water, put it back to boil;
- after boiling, 10 minutes should pass, after which the procedure is repeated twice more with washing and cooking (the finished seaweed should turn out to be soft).
Seaweed salad - recipe
You can diversify your daily diet in different ways, adding new meat dishes, soups, serving food with unusual sauces. To fill your family's menu with vitamins and valuable minerals, include seaweed salads. On the occasion of the holidays, this product can be supplemented with more exotic ingredients such as shrimp, mussels, red fish, caviar. Below are collected recipes with photos of the most delicious snacks with kelp, which are easy and quick to prepare at home.
With egg
Fast, delicious, incredibly healthy - this is how you can describe a salad with seaweed and egg. It is prepared in a matter of minutes, requires a minimum amount of ingredients and perfectly complements any side dishes, fish and meat dishes. Such a snack can be safely eaten even by those who adhere to diets, since its calorie content is extremely low (100 grams of the finished product contains only 62 calories). Below, in detail and with a photo, it is described how to prepare a salad for weight loss.
Ingredients:
- boiled eggs - 3 pcs.;
- vegetable oil - 2 tbsp. l .;
- ready-made fresh seaweed - 0.3 kg;
- green onions.
Cooking method:
- Cut the onion feathers into thin rings.
- Transfer the seaweed from the package to a salad bowl, add the onion here.
- Finely chop the peeled eggs, add to the rest of the ingredients.
- Season the salad with oil, salt if necessary and serve.
With crab sticks
Such a light, healthy salad is combined with any dishes: from all kinds of soups, to boiled, fried or baked potatoes, any cereals, meat, poultry, fish, seafood. The calorie content of the snack is only 85 kcal, so it is even suitable for losing weight. Seaweed salad with crab sticks cooks in five minutes. To achieve excellent taste of the dish, you need to choose fresh crab sticks.
Ingredients:
- hard boiled eggs - 4 pcs.;
- mayonnaise / sour cream;
- crab sticks - 1 pack. (250 g);
- onions - ½ pcs.;
- kelp - 0.3 kg.
Cooking method:
- Rinse the algae by placing in a strainer / colander. Cut them into small strips.
- Chop the peeled eggs into small cubes, chop the onion in half rings.
- Combine prepared foods with pieces of crab sticks, season the dish with mayonnaise.
- If you wish, you can refresh the salad with canned corn.
With green peas
Before preparing a dish, you should choose high-quality and fresh products. Kelp can be purchased in one of two types - canned (packaged) or by weight. It is advisable to give preference to the second type, since canned food contains a large amount of spices that will be superfluous in a snack. Below, a recipe for a salad with seaweed and peas is described in detail and with a photo.
Ingredients:
- dill;
- green peas - 1 b.;
- sea cabbage - 0.3 kg;
- boiled eggs - 3 pcs.;
- large pickled / pickled cucumber;
- mayonnaise.
Cooking method:
- The eggs should be cut into cubes (not too small).
- Finely chop the kelp, cut the pickled cucumber into small cubes or rub.
- Mix the ingredients together with the peas after draining the marinade from the jar.
- Season the appetizer, add a little mayonnaise, stir the salad well but gently. From above, you can decorate it with dill.
In korean
There is a wide variety of delicious seaweed dishes in Korean cuisine, below is one of them. Kelp does not have a pungent smell or taste, so few people love it. However, if you marinate the product with garlic and spices, you get a very aromatic and spicy Korean-style seaweed salad. Such an appetizer is not only tasty, but also healthy, therefore ideal for homemade meals. How to make a Korean salad?
Ingredients:
- sugar;
- soy sauce - 3 tbsp. l .;
- garlic cloves - 4 pcs.;
- dried sea cabbage - 100 g;
- sesame seeds - 2 tbsp l .;
- vegetable oil - 3 tbsp. l .;
- coriander - ½ tbsp. l .;
- chili pepper - 1 pc.
Cooking method:
- Rinse the kelp, cover with water, leave overnight.
- In the morning, rinse the plant again, discard in a colander.
- Place the seaweed in a greased skillet and add the soy sauce. You need to cook the product for at least 5 minutes.
- Squeeze the garlic, mix with chopped chili, add to the pan along with other seasonings, mix the ingredients thoroughly.
- When the Korean salad has cooled down, place the fried dish in a suitable plate, add a couple of tablespoons of the pan and serve.
With fresh cucumber
Kelp is considered very useful, thanks to the set of microelements and vitamins it contains. In Asian countries, the leaves of this algae are consumed every day in different forms and as part of various dishes. The plant is dried, dried, salted and can even be frozen to prolong its preservation and export. To prepare a fresh vitamin snack from kelp, cucumbers are often added to the dish. How to prepare a salad with seaweed and fresh cucumber is described in detail below.
Ingredients:
- kelp - 0.2 kg;
- white cabbage - 0.3 kg;
- spice;
- bulgarian pepper - 1 pc.;
- fresh cucumber;
- refined oil - 4 tbsp. l .;
- green onions - 50 g.
Cooking method:
- Chop the cabbage finely, grind with salt.
- Grind the bell pepper into small cubes, chop the green onions into rings.
- Mix the ingredients by adding the seaweed and fresh cucumber pieces.
- Season the appetizer, season with oil.
Canned seaweed
Canned seaweed is very tasty, so many people serve it as a separate dish. However, when combined with other ingredients, it only enhances its taste. Canned seaweed makes any dish useful, and the one described below is doubly useful, since it contains not only a large amount of vitamins, but also proteins and other valuable substances. How to make a snack?
Ingredients:
- hard boiled eggs - 4 pcs.;
- beef - 0.2 kg;
- canned seaweed - 100 g;
- large carrots;
- mayonnaise;
- dill;
- potatoes - 4 pcs.
Cooking method:
- Grate the carrots, finely chop the eggs.
- Boil potatoes without peeling. When it cools, free it from the skin, cut into small cubes.
- Disassemble the beef into smaller fibers.
- Mix all the ingredients in one salad bowl, season, cover with mayonnaise.
Far Eastern salad
The key ingredient in the dish is kelp, an edible seaweed from the brown class. Its regular use improves the functioning of the intestines, lowers cholesterol levels, prevents the formation of blood clots, has a positive effect on the nervous system, and normalizes the water-molar balance. Far Eastern seaweed salad is distinguished not only by its benefits, but also by its wonderful piquant taste. The calorie content of such a salad is only about 50 kcal.
Ingredients:
- vinegar - 2 tbsp. l .;
- bulb;
- kelp - 0.3 kg;
- sugar - 1 tsp;
- allspice - 3 pcs.;
- Bay leaf;
- vegetable oil.
Cooking method:
- Boil the seaweed in plenty of water, adding salt, pepper, bay leaf to the liquid, 1 tbsp. l. vinegar.
- Chop the onion into thin half rings, pour boiling water over it.
- Add the vegetable to the strained cabbage, season the salad with sugar, the rest of the vinegar, and vegetable oil.
- When the appetizer is infused for a couple of hours, treat your family to it.
Frozen seaweed
This delicious, incredibly healthy snack can be served not only on a regular, but also on a festive table. Making frozen seaweed salad is not difficult, you just have to pickle the main ingredient and chop the minor ones. In order for the algae to be well saturated with spices, the component must be kept in them for at least 5 hours. This vegetable salad is perfect for losing weight.
Ingredients:
- bulb;
- pickled mushrooms - 0.2 kg;
- potatoes - 2 pcs.;
- beets - 0.2 kg;
- citric acid - ½ tsp;
- frozen seaweed - 0.25 kg;
- white cabbage - 150 g;
- seasonings;
- vinegar - 1 tbsp. l .;
- pickled cucumbers - 2 pcs.
Cooking method:
- Defrost the seaweed, rinse it, boil it with citric acid and salt. This will take about 15 minutes (5 minutes before boiling and 10 after).
- Boil other vegetables separately, except for white cabbage (chop it raw). Grind them together with pickled cucumbers and mushrooms.
- Combine the ingredients in a salad bowl, pour the food with oil, vinegar, season.
- When the salad is infused for at least a couple of hours in the refrigerator, serve it with fresh herbs.
With squid
This is a very light, nutritious meal perfect for an afternoon snack or light dinner. In addition to excellent taste, the snack is of great benefit, since it contains a lot of iodine and other valuable substances. Culinary experts advise serving the salad along with rye toast or hot cheese sandwiches. How to cook seaweed salad with squid?
Ingredients:
- mayonnaise;
- canned corn - 100 g;
- fresh / canned sea cabbage - 150 g;
- boiled eggs - 2 pcs.;
- squid - 200 g.
Cooking method:
- If, after purchasing, you decide to freeze the squid, then before preparing the dish, you should defrost them in the refrigerator (this will take 8-10 hours).
- Scalding the carcasses with boiling water will help to remove the skin easier. Using a knife, pry off the film and remove it from each squid, remove the chords, insides.
- Boil the squid in salted water, letting it boil for 3-4 minutes. Then they should be cooled and cut into thin rings.
- Cut the kelp, making it shorter.
- Rub the eggs on a fine grater.
- Mix the ingredients, add the drained corn, season the appetizer with mayonnaise, add salt.
With corn
Such a salad turns out to be fresh, spicy, in addition, it is extremely easy to prepare it. The set of components listed below helps to soften the peculiar taste of algae, which few people like to eat in its pure form. A salad with seaweed and corn will be especially useful for women, as the main ingredient prevents the development of breast diseases. In addition, it is worth including the dish in your diet for people with hypertension and heart ischemia.
Ingredients:
- hard boiled eggs - 5 pcs.;
- corn - 1 b.;
- crab sticks - 0.2 kg;
- kelp - 0.2 kg;
- mayonnaise / sour cream - 3 tbsp. l.
Cooking method:
- Divide long algae into shorter strips.
- Crab sticks, like eggs, should be cut into small cubes.
- Place food in a salad bowl, add corn, season with mayonnaise / sour cream. After decorating the salad with greens, you can treat them to your family.
Delicious seaweed salad - cooking secrets
You can combine kelp with both exquisite seafood and components that are familiar to us. You don't need to be an experienced cook to make a seaweed salad, but you can still take into account certain secrets:
- if you want to make a seafood appetizer, you can combine seaweed with any fish - salted herring, smoked mackerel and even canned food such as tuna or sprat;
- dry seaweed salad requires a longer cooking time, since the main ingredient must be poured with water in advance;
- to make "spaghetti" from large leaves of kelp, cut the algae into 20 cm pieces, then roll each part into a roll and chop into thin strips;
- You can fill the snack with any sauces, including homemade / purchased mayonnaise, sour cream, fatty kefir, lemon juice, vegetable oil, balsamic vinegar, etc.;
- store the prepared salad in the refrigerator for no longer than 4-6 days.
Video
Calorie content: Not specified
Cooking time: Not specified
Now, light, simple dishes are gaining more and more popularity, which can be served both on a festive table and for a family dinner. Moreover, following the principles of a healthy diet, food should be digestible and provide health benefits.
Based on this, I suggest you prepare a delicious spicy salad of dried seaweed with carrots. The recipe with the photo will show how to boil the cabbage and how to prepare the rest of the salad components.
The main ingredient here is kelp, and browned vegetables will play the role of vegetative mass. To add a certain spicy flavor to the appetizer, we will add a little special seasoning to the cabbage, which is used to make spicy.
Thus, the seaweed salad will be filled with the aromas of ground red and black peppers, dried garlic and spicy coriander. If you don't have a ready-made condiment, you can buy the individual ingredients and mix to create your own special blend.
As for the kelp, we will buy it dried. Today, in any store in the health food section, you will find a bag of dried seaweed, from which it is very easy to prepare a huge variety of different dishes.
There are different manufacturers of such a product, so read carefully what is written on the package. And this is, first of all, information about where the kelp was processed and its composition. Pay attention to the appearance of the kelp, it should be of a uniform color, no mold, the same length of cut.
Such kelp must first be soaked in cold water, and then boiled. The cooking time is usually indicated on the package, because it all depends on the method of drying the seaweed.
We will not fill the salad with anything, the sautéed vegetables will contain a certain amount of oil, this will be enough to mix all the ingredients and get a delicious snack. For a spicier taste, we will also add finely chopped fresh garlic.
So, we are preparing a salad of spicy dried seaweed salad
Ingredients:
- dried kelp - 50 g,
- turnip onions - 2 pcs.,
- carrot root vegetable - 1 pc.,
- fresh garlic - 4 cloves,
- vegetable oil,
- seasoning for Korean carrots - 1 tbsp. l.,
- ground red pepper - on the tip of a knife,
- salt.
Step by step recipe with photo:
Pour dried kelp with cold water for a day.
It should double in size.
And then cook for 15 minutes over low heat.
We put the finished kelp in a colander and rinse with cold water.
Chop the peeled turnip into small half rings.
Three peeled carrots on a grater.
In a frying pan preheated with oil, sauté the vegetables until soft.
Put ready-made kelp, stewed vegetables, spices and garlic passed through a press into a salad bowl.
We send it to the refrigerator for a couple of hours, and then serve it to the table. 
Spicy salad with dried seaweed with carrots and onions is ready. Bon Appetit!
Starinskaya Lesya
We also advise you to cook
