Dishes with seaweed. Seaweed at home

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

Collect fresh cabbage during low tide. During this period, it will be especially easy to find and prepare it. You can extract seaweed from the soil directly from the root, or it is better to specially take sharp scissors with you to cut the plant. When required amount the 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 peel 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 your palm. Fresh seaweed, selected for cooking, should be free of any damage or flaws.

At home, you need to thoroughly peel 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 your palm. For the subsequent processing of the plant, you will need a large roomy saucepan. It is necessary to put algae in it up to about half of the container. Then you will 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 a new cold one and put it on the fire again. When the water boils again, the pot can be removed from the heat.

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

If you plan to store sea kale 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. This whole mixture should be boiled over medium heat for 12-15 minutes, and then add a tablespoon of vinegar. Then the resulting marinade must be poured over the finished seaweed and left for 7-9 hours to marinate. After this time, the cabbage marinade can be drained, and the kelp itself can be transferred to glass jar.

It is also worth noting that in the process of cooking fresh seaweed, the kitchen will have 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 completely eliminate this pungent odor. But there is one more old way cooking fresh seaweed. To do this, it is laid out in whole, not cut layers in the sun.

Thus, within a few weeks, the kelp is dried and ready to eat. But this process is very long and not always effective. Sometimes the result can upset the culinary specialist, 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 has been used in food for many centuries, it contains a lot of suitable substances: iodine, phosphorus and other trace elements necessary for human body... Because it is an alga, it consists of 80% water. For storage, it is dried, while all its expensive properties are preserved. Dried seafood cabbage use instead of salt, grinding in a coffee grinder. To prepare 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.

Instructions

1. Cleanse the sea cabbage from impurities. After that, soak it in cold water for 10-12 hours, take about 1 liter of water for 100 g of cabbage. Do not pour out the remaining water, there are many substances suitable for the skin in it, let it settle and use it for washing, or make ice cubes. Later soaking cabbage rinse well in order to remove every sand and mucus, as a result it will turn out to be more than 1 kg. Cut into thin strips if purchased as a sheet.

2. Fill in cabbage cold water and boil for 20 minutes (from the moment of boiling), then drain the water. 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 about a week, or freeze it in the freezer and use it as needed.

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

Seaweed, or kelp, is a real storehouse of suitable substances: iodine, organic acids, mineral trace elements, vitamins A, B and C. The inclusion of dishes with seaweed in the diet increases immunity, normalizes metabolism, and regulates the cholesterol level. Marine stores cabbage sold canned, dried and frozen. Boil it 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.

Instructions

1. Sort through dried seafood cabbage, put on a sieve and rinse with warm boiled water... Transfer to another container and fill 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. Rinse the kelp thoroughly in running water, place in a saucepan, cover with hot water in the same ratio of 1: 8 and put on medium heat. After boiling, boil the seafood cabbage until tender within thirty to forty minutes. Then drain the broth.

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

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

5. Pour the kelp with cold water at a rate of 1: 2, put on high heat and bring to a boil. Boil for 15 to twenty minutes and drain the broth. Repeat this procedure two more times. Three times heat treatment of seaweed 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 leaves and cook for ten to fifteen minutes. Cool the marinade and pour in the vinegar. Chop the boiled seafood cabbage noodles, cover with cold marinade and put in cool place marinate for eight to ten hours. Kelp prepared according to this recipe can be served as a side dish with 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 various dishes.

Helpful advice
When preparing soup with seaweed, add boiled kelp at the same time with browned onions, and canned kelp - together with seasonings.

The range of frozen vegetables invariably includes frozen cauliflower. People eagerly buy it, although it is ideally easy to make such reserves themselves when this cabbage is sold in abundance on the market during the season.

You will need

• Cauliflower, Brussels sprouts or kohlrabi;
• Freezing chamber of rapid freezing (-18 ° C);
• Freezer storage containers or bags.

Instructions

1. Place the cauliflower head on a cutting table and remove the dark green leaves from the cauliflower. Carefully divide the cauliflower into individual florets. Remove any extra daring stems, leaving only 1.5-2 cm from the inflorescence.

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

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

4. Sort the water-dried cabbage inflorescences into fractions per cooking and place in bags or containers for storage in the freezer. cabbage inside the freezer, without piling on them, so that the freezing goes as quickly as possible. cabbage allowed all winter.

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

Helpful advice
You can also lay in freezer cabbage inflorescences without prior blanching, this will slightly lengthen the cooking time of frozen cabbage dishes.

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

Instructions

1. You will need: - 0.3 kg of canned seafood cabbage; - 3 medium-sized potatoes; - 1 head of onion; - 2 carrots; - 2 pickled cucumbers; - vegetable oil, salt. This dish - good remedy from winter and spring beriberi. Boil carrots and potatoes in uniforms. Peel the root vegetables and chop small cubes Peel the onion and cut it into rings or half rings. Chop the pickles into cubes in the same way as the carrots and potatoes. Take salad bowl and put the prepared vegetables and seaweed in it. Season the salad with vegetable oil, stir carefully and serve. It is allowed to 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 seafood cabbage; - 0.5 lemon juice; - 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 not burdensome and in preparation and for the stomach. Cut the tomato, cucumber into cubes. Chop the onion finely and fry it in vegetable oil until translucent. Peel and chop the boiled eggs. For this, it is convenient to use not a knife, but a fork and a cup: the egg is placed in a cup and is crushed more closely with a fork. Squeeze the juice out of the lemon. If you do not have a juicer, it is also convenient to do this with a fork. Stick a fork in the middle of the lemon half and start spinning, squeezing out the juice. Mix the seaweed, fried onion, vegetables, corn in a salad bowl. Squeeze the garlic and pour in lemon juice... Season the salad with mayonnaise before serving.

3. You will need: - 150 grams or 1 jar of seafood 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 sea cabbage... In this salad, rice will miraculously fight off the iodine smell of kelp. Boil the rice and mix with a chopped boiled egg. Peel and finely chop the onion. V salad bowl e mix all the ingredients, salt, season with mayonnaise, and, better, vegetable oil.

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

Seaweed is a household “folk” name for kelp algae, the best natural source of iodine, the one that is so necessary for a modern man. The use of seaweed regulates blood clotting, lowers 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. Ingredients for the filling: 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
• cleared drinking water 200 g
• eggs 2 pcs.
• vegetable oil 1 tablespoon
• salt 0.5 teaspoon.

Instructions

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

2. Cooked chilled sea cabbage chop finely and fry in butter.

3. Beat 2 eggs together.

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

5. Place the dish in the oven and bake until tender: about 20 minutes.

6. Melt the rest of the butter and pour over the cooked casserole.

7. Checkout cabbage casserole slices of lemon.

8. Recipe # 2. Stuffing: Cook seafood cabbage and rinse it off with cold water.

9. Scroll in a meat grinder together fish fillet, marine cabbage and onions.

10. Add salt and pepper to the minced meat.

11. Dumpling dough In a large bowl, add flour, beat 2 eggs, oil and salt water... Mix the ingredients well with your hands.

12. When the dough is crisp, place it on a floured table and knead. The dough should be smooth.

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

14. Cut out round dumplings from a huge tortilla.

15. Fill the dough with minced seaweed and roll the dumplings.

16. Cook the dumplings in lightly salted water for about 20 minutes. 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. Very often it is allowed to be found in 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 olive oil;
• 3 tablespoons of Chinese vinegar
• pepper.

Instructions

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 within four minutes. Wait for the asparagus to cool, then cut into small slices. Wash and dry 2 tomatoes, cut them into thin slices. Transfer the asparagus and tomatoes to a salad bowl, 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. For hot, dried asparagus in vegetables, take one packet of soy and leave to swell in a bowl of cold water. It is more canceled if the asparagus is soaked for 8 hours. Then it will be more soft and tender. Peel 3 onions and cut into cubes. Then peel 2 medium carrots and grate. Remove seeds from 2 bell peppers and chop into strips. Cut the swollen asparagus into small slices. Pour 5 tablespoons of vegetable oil into a cauldron, put onions, carrots into it and put on fire. Add 1 tablespoon tomato paste. Toss and add the chopped asparagus. After a couple of minutes, add the bell pepper and fry for another 7 minutes, stirring all the ingredients from time to time. 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 steep 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 cover with boiling water. Cover the dish with a lid and leave to swell for 30 minutes. After that, drain the water, and squeeze the asparagus out of excess moisture. Peel and cut one bell pepper into strips. Chop 20 grams each parsley and dill. Put pepper, asparagus in a salad bowl and add a little salt. Add 2 tablespoons olive oil, 3 tablespoons Chinese vinegar and pepper. Stir and sprinkle with herbs.

Cabbage is a very useful product. It contains about every set of vitamins necessary for a typical human life (vitamins B1, B2, B3, B6, K, C, provitamin A, antiulcer vitamin U). It is consumed both fresh and boiled, stewed and fried. The only drawback of cabbage is the difficulty in storing it. In the refrigerator, it withers, then rots. But it is certainly permissible to save cabbage.

You will need

• Cling film
• Plastic bags
• Paper
• Blanching utensils

Instructions

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

2. When it comes to white cabbage or red cabbage, then, before putting it in the refrigerator, you need to wrap it with cling film. Religiously tight, so that the film fits perfectly to the head of cabbage and there is no void between them. With this method of storing the 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, and then place it in a plastic bag, making several holes in it in advance. Such heads of cabbage need to be protected in the refrigerator, periodically changing the paper, which absorbs moisture from the vegetable.

4. A similar method works 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 torn off.

5. But the most the best method storage for cauliflower and broccoli is freezing. To do this, rinse the cabbage, boil it a little in water (3-5 minutes), then cool and disassemble into inflorescences. Later, the vegetable must be dried, put in plastic bags and placed in the freezer. By the same method, it is allowed to preserve Brussels sprouts.

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

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

You will need

• Frozen squid;
• salt.

Instructions

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

2. Now remove the films from the squid. To do this, pour boiling water over the carcasses, and then cold water. Films will peel off easily. Remove the insides and chord. Rinse thoroughly.

3. Prepare a saline solution (2 tablespoons of salt per liter of water) and marinate the squid in it for 10-12 hours. If you need to speed up the process of preparing a snack, make brine - a hefty strong salt 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 minutes.

4. After salting the squid carcass, remove 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 the production of squid they 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 "rubbery".

5. It is allowed to dry in microwave oven at low power, if it has a convection mode. Do not increase the temperature to dry more rapidly. 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, during drying, it is allowed to put a container with water in the oven for additional humidification. It is allowed to put a bay leaf in this dish - this will give the dish an additional piquant smell.

6. Otherwise, the squid is pulled out of the brine and, without cutting, whole, put on a hook and hung in a ventilated room. Avoid direct, clear beams. After drying, the fillets and tentacles of the squid, cut or tear along the fibers into even strips. Small tentacles are allowed to be left intact.

Salted cabbage is not only appetizing, but also a very useful product - it contains a huge amount 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 beverages. In addition, it is extremely primitive to salt it, using an extremely cold method.

You will need

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

Instructions

1. In order to pickle the cabbage with 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 stumps remaining after this. Peel and grate the carrots.

2. Put all the ingredients in a saucepan or bowl, sprinkle with sugar, add a huge table salt and allspice... If you want, you can add a little more dill seeds - they will give the cabbage an additional smell. Stir thoroughly and taste for salt - the cabbage should turn out to be a little more salty than for salad.

3. Place the cabbage in a clean and dry place three-liter jar to the neck, tamping well with a fist or a wooden crush. 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 cool, dark place for several days. Ideally, cabbage should be salted at 15 ° C above freezing, but a few extra degrees will not spoil 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 escape. After 3-4 days, taste the cabbage - it should be more salty and moderately crispy. After a couple more days ready-made cabbage shake and put in jars again, but not so tightly. Cover them with a traditional plastic lid and store them in the refrigerator or 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. Then add grated horseradish and melted liquid honey. Stir thoroughly again, but do not press, on the contrary, the cabbage will not turn out crispy.

6. Then put it in clean banks without closing them, and put them in a cool, dark place for a few days, but not in the refrigerator. After a few days, taste the cabbage for salt - if it's 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 lowers 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 the confectionery industry, the gelling agent agar-agar produced from it is included in the recipe for marmalade and marshmallow.

Helpful advice
Use boiled seaweed as a side dish. It is in perfect harmony 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.

Seaweed is not on the list of favorite foods of the mass audience - which is a pity. A few connoisseurs of it know how tasty it can be, and only about the benefits and dietary qualities seaweed is legendary. True, they mainly walk from the kitchen to the dining room of sanatoriums, and even between the tables of restaurants asian food... 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 practice it turns out that most adherents of such rumors not only themselves do not know how to cook it correctly, but simply have never tried a truly high-quality and properly prepared seaweed. Meanwhile, not only from fresh and spicy pickled, but even from dried seaweed, you can create such cooking masterpiece, what henceforth in response to the question "What to cook?" your household will ask you for seaweed. Do you want to do this trick? So, we learn to cook from dry seaweed.

In addition to trace elements and mineral salts, seaweed contains vitamins, amino acids, polysaccharides and even the popular sweetener mannitol. And the structure of the fibers of kelp and its ability to absorb a large volume of water made it a natural remedy for stimulating intestinal motility. But kelp also gives up moisture as readily as it absorbs - that's why the nutritional value dried seaweed is in no way inferior to fresh. After being removed from water, dried and pressed, it is still actively involved in the processes of normalizing metabolism, increases immunity and raises the general tone of the body. Seaweed, when consumed regularly, has a positive effect on balance 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 promotes nutrition of the vessels of the brain and the correct development of the organs of vision, and increases endurance and improves memory at any age. In addition, it was noticed that in Japan, where kelp is eaten more than in other countries of the world, uniquely recorded low quantity cases of breast cancer.

Cooking dry seaweed
Dried seaweed is devoid 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 retained even during long 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 and does not take much time. But it is better to follow the order and correctness of actions so as not to disturb the natural composition at the last moment and not to deprive the seaweed 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 necessary, prepare dry seaweed in this way:

• Pour the seaweed in the amount that you plan to cook at a time with a cool drinking water in a deep, suitable size (to completely cover the kelp) bowl and leave to soak for a few hours. Depending on your capabilities, focus on the time from 2 to 8 hours, but it is most convenient to soak the 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 to soak.
  
• In the morning, drain the water, transfer the swollen seaweed to a colander, and rinse several times under running water to remove any remaining sand. Rinse the seaweed one last time with drinking water, not chlorinated tap water. Squeeze the kelp lightly or drain excess water through a colander.
  
• Use scissors or a knife to cut the seaweed into pieces suitable for use.
  
• Pour a little vegetable oil over the kelp: linseed oil, sesame oil, but you can also use olive oil, sunflower oil or any other. Stir.
  

Seaweed recipes

1. Seaweed with soy sauce. Take 100 grams of dry seaweed, 3 tablespoons of natural soy sauce, 1 tablespoon of cedar nut oil (can be substituted with another vegetable of the first pressing), 1 teaspoon of Korean sour spices. Soak seaweed in water and rinse. Mix the soy sauce with vegetable oil, add the seasoning mixture and beat lightly with a fork. Cut the kelp, transfer to a salad bowl. Pour over 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 oil for frying, a pinch of salt, sugar and ground red pepper. Soak the seaweed for a few hours, then rinse and cut into convenient bites. Peel the carrots, grate them coarse grater and fry in vegetable oil in a skillet with high sides. Chop the garlic, add to the carrots along with pepper and salt. Let the vegetables cool slightly in a skillet, then add the cabbage to them, pour the soy sauce and stir. Serve as warm salad or a side dish.
   
3. Sea and white cabbage salad. Take 50 grams of dry seaweed, a pound of white cabbage, 200 grams of low-fat sour cream, or natural yoghurt without additives, 1 medium-sized cucumber and salad pepper, a few feathers of green onions, a pinch of salt. Soak the seaweed, rinse and chop. White cabbage chop, salt and lightly crush in a deep salad bowl. Cut the pepper and cucumber into small cubes, add to the salad. Chop the onion, put in a salad bowl, pour over yogurt or sour cream and stir 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 convenient slices. Hard boil the eggs and cool, then cut into small cubes. Cut the crab sticks into cubes the same size as the eggs. Cut the onion into thin half rings and pour over with boiling water. Mix the sugar and vinegar and pour the mixture over the onion. In a deep salad bowl, combine the cabbage with onions, eggs and crab sticks... Combine the soy sauce and butter, season the salad, and stir. Place the caviar on top and serve and serve.
   
5. A hearty seaweed salad. Take 50 grams of dry seaweed, 5 medium potatoes, 3 eggs, 1 onion, 100 grams of low-fat sour cream and a pinch of salt and ground pepper... Soak the seaweed, rinse and chop. Boil potatoes and eggs, cool and cut into cubes. Cut the onion into thin half rings. Stir the sour cream with salt and pepper. Toss the potatoes, eggs, cabbage, and onions in a salad bowl. Season with sour cream and serve.
   

List of recipes

Due to the processing method, dried seaweed has all the valuable qualities of fresh kelp. The benefits that it can bring is due to its chemical composition. This is, first of all, the richest set of amino acids and trace elements such as iodine, sodium, calcium, chlorine and iron.
To this must be added a unique vitamin complex, which includes vitamins B1 and B2, known as stimulants endocrine system, B6 and PP, responsible for the condition of the cornea, as well as immunostimulants A, C and E.
At the same time, most of the dried kelp is protein, which the human body can easily assimilate. Therefore, even a small amount of this product can create a feeling of satiety.
Its calorie content is only 5.9 kcal. Few products can match it in this indicator.
These properties could not fail to attract special attention nutritionists who actively use dried kelp in weight loss diets. Weight loss recipes, which include dry seaweed, number more than one hundred.
Before preparing a dish of freeze-dried cabbage, it must be placed in water for a time long enough for it to swell. Depending on the drying method, this period can vary from 2 to 20 hours.
It is necessary to cook dried seaweed from 20 to 30 minutes, then it is washed again.
We will offer recipes, the benefits of which for weight loss have been proven empirically.

The following set of ingredients will help you prepare this dish:

We will prepare this slimming salad in the following sequence:

1. Put dry kelp in water for an hour, then boil it. You need to cook for no more than twenty minutes, checking readiness so as not to overcook.
2. The degree of readiness of the product is checked by touch. If, when pressed, it retains its elasticity, then it can be eaten. If it creeps away from pressing, it means that the product is overcooked.
3. We wash the boiled cabbage in good faith and cut it into pieces 20 cm long, roll each into a tube and chop it into strips.
4. Put the straws in vinegar for a minute, then rinse.
5. Saute the onion in butter, put the kelp in the pan and season with soy sauce. Add sesame seed, crushed garlic cloves, salt and pepper, then stir again.

The benefits of this slimming salad aren't just limited to weight loss. One portion of it is able to satisfy the body's weekly need for vitamins and minerals.

Recipes for hot dishes in weight loss diets are not very common. Here is one of them. The benefits of this soup for weight loss are obvious, just look at its composition, which includes:

We will cook this low-calorie soup like this:

1. Soak and thoroughly rinse the seaweed. When the foam ceases to stand out during washing, cut the kelp into thin strips.
2. We heat the oil at the bottom of the container and fry the straws until it softens.
3. Pour the rice broth into a container and, when it boils, continue to cook until the soup turns dull.
4. We fill the soup with sauce, salt, and again continue to cook until boiling.

It should be said that recipes for slimming soups do not always look so austere. Some recipes clearly show that the process of losing weight can be made not only useful, but also enjoyable. Caloric content of nutritious and delicious chicken soup only 200 kcal, its preparation will require four servings:

The soup should be cooked in the following order:

1. We clean the skin from the ham and put it to boil in cold water. Cook for at least 40 minutes, remembering to remove the foam.
2. After that we filter the broth, put the kelp in it and continue cooking for another 20 minutes.
3. Remove the bones and finely chop the chicken.
4. Saute the onion, cut into cubes, in butter with grated carrots.
5. Finely chop the greens.
6. Beat raw quail eggs.
7. Put chicken with vegetables in the broth and salt.
8. When the broth boils again, pour in the beaten eggs.

Sprinkle the soup on the bowls with herbs.

Seaweed is useful in any dish, but most of all it is useful in vegetable salads. After all, the benefit of anyone vegetable salad consists of useful qualities its ingredients. To prepare three servings of our dish you will need:

We will prepare the salad like this:

1. Soak the kelp without squeezing the water, mix it with Chinese cabbage.
2. Rub the apple with carrots through a grater, finely chop the pepper.
3. We put all the products in one bowl and mix them.

The calorie content of the finished meal will be 140 kcal. Its benefits for weight loss are obvious.

Dried kelp is useful not only for those who want to get rid of excess weight... Thanks to its valuable qualities, it is useful for almost all spheres of life of the human body. But besides that, it is also very tasty. You just need to be able to cook it correctly.
To cook this gourmet salad, we have to take:

Let's break down the cooking process into the following steps:

1. We clean and rinse the squid fillet, dip it in salted boiling water for 2-3 minutes. We take out the squid, let the broth cool and add vinegar to it.
2. Finely chop the squid meat and place it in the cooled broth for 40 minutes.
3. We chop the washed and peeled carrots with onions, immerse them in boiling water for a few seconds, then transfer them to the broth for 6 hours.
4. Soak dried cabbage, rinsing, cut into noodles and mix with squid, chopped mackerel, onions and carrots. Then we pepper to taste.

Dried seaweed sauce

This sauce is interesting for its versatility; it can be used to season a variety of dishes. To cook this original dish, you must use the following components:

A glass of dry kelp;

To prepare the sauce, we will perform the following operations:

1. Put the kelp in a liter glass jar, pour boiling water over the jar, cover the jar and leave it for six hours so that the cabbage swells.
2. Pass the spices through a coffee grinder, send the mixture to a jar and mix with kelp.
3. Chop the peeled onions and mix with the contents of the jar. Add oil to it, based on your taste preferences, and beat the sauce with a spoon.
4. We will seal the jar and put the sauce to infuse for a day.

Before using the sauce, it is necessary, without stint, to mix with chopped herbs.
It should be remembered that ready-made sauce can be stored in the refrigerator for no more than two weeks.

For borscht, let's take the following products and spices:

To prepare this dish, we will proceed as follows:

1. Soak dried cabbage, rinse, boil, finely chop.
2. Next, you should prepare the marinade. To do this, dip salt, cloves, sugar into heated water and cook them for 10 minutes. We filter the broth, cool it and add vinegar.
3. Shred carrots, parsley, onions, beets and simmer them with water and tomato paste for 20-25 minutes.
4. Add seaweed to the vegetables and then simmer for another 10 minutes.
5. Boil the broth again, put the chopped potatoes in it, after 10 minutes add vegetables, kelp, pepper and bay leaf.

Ready borscht is dressed with sour cream and chopped herbs.

We will cook a pie from the following products:

Let's write down step by step order actions:

1. Soak the cabbage and chop it into the noodles.
2. We dilute the yeast in warm water and, adding sugar, set aside for 20 minutes.
3. Pour kefir into an empty bowl, pour the egg, add salt and mix. Pour the yeast into a bowl, put the kelp into it and add the flour.
4. Knead the dough from this mixture, set it aside for an hour and, after kneading it again, put it in a baking sheet with vegetable oil. Then grease the top of the cake with an egg.
5. We will cook the cake for half an hour in an oven at 180 degrees.

The list of components from which we will prepare the pickle looks like this:

You can also cook this dish, instead of beef, with sausage, ham or sausages.
Let's proceed as follows:

1. Soak and boil the kelp, then finely chop it.
2. Saute chopped onions with carrots.
3. Peel and dice the potatoes.
4. Chop the washed sorrel leaves, chop the cucumbers.
5. Put the diced meat to boil, after 20 minutes add cabbage to it. When the broth boils again, put potatoes and onions with carrots into the broth. After the pickle comes to a boil, pour cucumbers, parsley, salt and spices into it and remove from heat.
6. Season the finished borsch with sour cream before serving.

Recipe video: Seaweed salad with vegetables

Today more and more people are switching to healthy eating... In their diet, in addition to all kinds of vegetables and fruits, dried seaweed is often present. This product can be stored for quite a long time without losing its useful qualities. How to cook it yourself, we will describe below.

Chemical composition

The seaweed contains 0.25% iodine, which is considered an essential trace element for maintaining the vital functions of the body. By the way, during extraction and subsequent heat treatment, the amount of this substance decreases. It also includes a number of useful elements and compounds: bromine, potassium, iron, magnesium and other macro- and microelements, which are responsible for various processes in our body.

Dried seaweed, as well as fresh, contains pantothenic and folic acid... Due to regular use finished product polysaccharides and fructose enter the body. This allows you to get the missing substances and improve its performance.

Kelp contains almost all the amino acids that we cannot do without. The cells of the sea plant contain a substance called a cholesterol antagonist that helps reduce and eliminate harmful deposits.

The benefits of dried seaweed

Eating seaweed is especially common among people with thyroid problems. She is not only effective remedy to combat the disease, but is also used as a prophylactic agent for an enlarged thyroid gland. Doctors recommend eating this product for vascular atherosclerosis and high blood pressure.

It has long been known that this plant has excellent bactericidal properties. It is often taken in the treatment of various inflammatory processes. Dried and fresh seaweed is used in cosmetology in the form of wraps and anti-aging masks.

It is believed that regular use kelp reduces the risk of breast cancer. It helps to lower cholesterol levels and get rid of toxins. In addition, algae has a beneficial effect on vision, improves memory and brain function. With its help, you can get rid of chronic rhinitis and sinusitis.

Where to buy sea kale

It is clear that seaweed lives in water, so people living on the coasts of the World Ocean collect it. They go fishing at low tide. It is even better to do this after a storm, during which the waves throw a lot of seafood and seaweed ashore.

In its appearance, seaweed looks like a long ribbon. It has wavy edges and a pungent marine scent. The color of the algae can be green or brown, depending on where it lives.

People who live far from the sea can buy kelp at grocery stores. It is usually sold in several forms: dried, frozen or pickled seaweed. By the way, the seaweed in tin can has fewer useful qualities than fresh.

Cooking features

There are many dishes that contain dried seaweed. Recipes differ in ingredients and preparation method. Let's talk first about how to process fresh seaweed. After the kelp has been removed from the water, it should be poured hot water and leave for a while. Then the ribbons are washed and placed in a salting container. Salted seaweed should be left for a day.

The next step in processing kelp is sorting the sheets. Thick thick ribbons are left to prepare the salad, and thin pieces are used to dry. How to cook dried seaweed will be discussed below. Fresh leaves can be immediately boiled or frozen.

It is recommended to cook seaweed in several stages. First, pour cold water into a saucepan, put kelp and put on fire. After boiling, you need to let it boil for 15 minutes. Then we drain the liquid and rinse the cabbage under the tap. Pour water again and cook for about 20 minutes. We repeat the procedure 2 more times. This will make it possible to get rid of bad smell and make the delicacy even tastier.

Drying seaweed

How to cook dried seaweed the right way to preserve all of it beneficial features? This is quite simple to do. We have already said that thin leaves are taken for drying. They should be rinsed well and laid out separately from each other on a table or other surface. Extra water can be removed by blotting the tapes with a paper towel. After that, the layers must be left to dry.

This seaweed should be stored in a cool, dry place without lighting in a bag or box. She has a long shelf life. Now useful algae can be used for preparing salads or as an addition to a dish. To do this, you just need to pour the required amount of dry kelp with boiling water and wait for it to swell. Then we rinse it with water and cook for about 20 minutes.

Dried seaweed salad

It is better to prepare dried seaweed for salad in advance. Just fill it with cold water and let it sit overnight. During this time, it will swell and become soft.

To prepare the salad, we need:

• seaweed;
• 1 egg;
• 1 onion;
• 1 carrot;
• salt;
• 1 tbsp. a spoonful of vinegar;
• 3 tbsp. tablespoons of vegetable oil.

Cut the swollen cabbage and onion into thin strips. Boil carrots and eggs. Cut into small cubes and add to the rest of the ingredients. Season with vinegar and vegetable oil sauce. Add salt to taste and mix well. Tasty vitamin salad ready! As you can see, it is done very quickly.

Can seaweed harm the body?

Undoubtedly, supporters of a healthy lifestyle widely use such dietary product like dried seaweed. The benefits and harms of algae are discussed by many. To avoid negative impact components of kelp, you just need to know about contraindications, which include diathesis, chronic furunculosis, nephritis and thyroid hyperfunction. In addition, some people may have an allergic reaction.

Considering the fact that sea kale consists mainly of the water in which it lives, you should carefully consider buying it. Algae from ecologically polluted seas may contain radioactive elements and heavy metals.

So, we found out why dried seaweed is useful, and learned how to properly cook kelp. By including it in your diet, you will not only improve your brain health and function, but also become more active.