Spicy dried seaweed salad. Dried seaweed

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

You will need

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

Instruction

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

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

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

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

You will need

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

Instruction

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

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

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

4. Frozen sea cabbage thaw before cooking. To do this, dip it for thirty minutes in cool water (15-20 degrees). After that, thoroughly rinse thoroughly in large numbers water.

5. Pour kelp with cold water at the rate of 1: 2, put on a strong fire and bring to a boil. Boil for 15-20 minutes and drain the broth. Do this procedure two more times. triple heat treatment 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 leaf and cook for ten to fifteen minutes. Cool the marinade and pour in the vinegar. Chop the boiled sea cabbage noodles, pour cold marinade and put in a cool place for eight to ten hours to marinate. Laminaria prepared according to this recipe can be served as a side dish for vegetable and fish dishes, added to salads.

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

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

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

You will need

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

Instruction

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

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

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

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

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

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

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

Instruction

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

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

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

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

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

You will need

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

Instruction

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

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

3. Whisk 2 eggs together.

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

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

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

7. Decorate the cabbage casserole with lemon wedges.

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

9. Scroll in the grinder together fish fillet, maritime cabbage and onion.

10. Add salt and pepper to the minced meat.

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

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

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

14. Cut out huge tortillas round blanks for dumplings.

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

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

Dried asparagus is a soy product, the one that is called fuju in the countries of the East. Exceptionally often it is allowed to be found in the composition Korean recipes. And 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;
• 100 grams of 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 of tomato paste;
• 4 tablespoons 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.

Instruction

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

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

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

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

You will need

• cling film
• Polyethylene bags
• Paper
• Blanching utensils

Instruction

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

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

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

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

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

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

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

You will need

• Frozen squid;
• salt.

Instruction

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

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

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

4. Later, remove the salting of the squid carcass from the brine, let the liquid drain and cut into thin rings. Put them on a baking sheet and place in the oven at the lowest temperature for 2.5-3 hours. In the production of squids, 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 “rubber”.

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

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

Salted cabbage is not only appetizing, but also a very useful product - it contains a huge 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 drinks. In addition, salting it is extremely primitive, exclusively by the cold method.

You will need

• For pickling cabbage classic recipe:
• - 3 kg of cabbage;
• - 1-2 carrots;
• - 1 teaspoon of granulated sugar;
• - 25-30 peas of allspice;
• - 50 g of salt.
• For salting 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.

Instruction

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

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

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

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

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

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

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

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

Calories: Not specified
Cooking time: not specified

Now lungs are gaining more and more popularity. simple meals, which can be submitted as festive table as well as family dinner. Moreover, following the principles of a healthy diet, food should be easily digestible and bring health benefits.
Based on this, I suggest you prepare a delicious spicy salad of dried seaweed with carrots. The recipe with a photo will show both how to boil 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 a vegetative mass. To give the appetizer a certain spicy taste, 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 seasoning, you can buy the individual ingredients and mix them together to create your own custom blend.
As for kelp, we will buy it in dried form. Today, in any store in the health food section, you will find a bag of dried seaweed, which is very easy to prepare. great amount 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 and its composition were processed. pay attention to appearance kelp, it should be uniform in color, without 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 seaweed.
We will not fill the salad with anything, browned vegetables will contain a certain amount of oil, this will be quite enough to mix all the ingredients and get delicious snack. For a spicier taste, we also add finely chopped fresh garlic.

So, we are preparing a salad spicy salad of dried seaweed

Ingredients:
- dried kelp - 50 g,
- onion turnip - 2 pcs.,
- carrot root - 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 on low heat.

We throw the finished kelp into a colander and rinse with cold water.

In a frying pan heated with oil, pass the vegetables until soft.

We put the finished kelp in a salad bowl, vegetable stew, spices and garlic passed through a press.

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. Enjoy your meal!
Old Lesya
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Sea kale is a seaweed called kelp. It belongs to the class of brown algae that grows in almost all the seas and oceans of the world. Seaweed is the leader among food products in terms of iodine content.

Many refuse to use kelp because of its specific taste and texture. However, it is absolutely in vain, since seaweed has a lot of useful substances and vitamins. It consists of 88% water, 0.9% protein and 0.2% fat. Seaweed is an easily digestible product. Laminaria is sold dried, pickled, pressed and frozen.

The taste of seaweed largely depends on how it was cooked. And today we will tell you how to cook dried seaweed.

About one kilogram of finished seaweed comes out of one hundred grams of dry kelp.

How to cook dried seaweed - recipe

We will need:

- 100 grams of dried seaweed;

- one liter of boiled water;

- two dessert spoons of table salt;

- six dessert spoons of granulated sugar;

And so, pour dried seaweed with boiling water until it swells. The time can take from ten minutes to one hour. It all depends on the degree of freshness of the product.

After swelling, seaweed is thoroughly washed under running water, as sand particles may be found in it.

We prepare the brine from water, table salt, granulated sugar and apple cider vinegar. Pour the boiled sea kale with this brine and put it in the refrigerator for pickling for two hours.

In the same brine, cabbage can be stored in the refrigerator. From it you can cook a variety of salads or eat it in this form.

Finally, I would like to note that it is not recommended in large quantities pregnant women, as well as those who have iodine intolerance or allergic reactions, as well as kidney and gastrointestinal tract diseases in the acute form of the disease.

Everything today more people switch to healthy eating. In their diet, in addition to all kinds of vegetables and fruits, dried seaweed is often present. This product can be stored for quite a long time and does not lose its useful qualities. How to cook it yourself, we will tell below.

Chemical composition

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

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

Laminaria contains almost all the amino acids that we cannot do without. Sea plant cells 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 tool to fight the disease, but also used as a prophylactic with an increase thyroid gland. Doctors recommend eating this product for vascular atherosclerosis and high blood pressure.

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

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

Where to buy seaweed

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

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

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

Cooking features

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

The next step in the processing of kelp is the sorting of sheets. Dense thick ribbons are left for making salad, and thin parts will go to dry. How to cook dried seaweed will be discussed below. Fresh leaves can be boiled or frozen immediately.

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

Dry seaweed

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

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

Dried seaweed salad

Dried seaweed for salad is best prepared in advance. Just fill it with cold water and leave overnight. During this time, it will swell and become soft.

To prepare the salad we need:

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

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

Can sea kale harm the body

Undoubtedly, supporters healthy lifestyle life is widely used in the diet of such a dietary product as dried seaweed. The benefits and harms of algae are discussed by many. To avoid negative impact components of kelp, you just need to be aware of the contraindications, which include diathesis, chronic furunculosis, nephritis and hyperthyroidism. In addition, some people may experience an allergic reaction.

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

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

The ability of dried sea kale to absorb water and turn back into ordinary sea kale is amazing. In the finished dish, you can’t tell which cabbage was used in cooking - dried or fresh-frozen. Very helpful and light salad from dried seaweed with egg, onion and carrot will saturate your body useful substances, trace elements and vitamins.

Recipe Information

Ingredients:

• dried seaweed - 1 pack.
• chicken egg - 2-3 pcs.
• onion - 1 head
• fresh carrots - 1 pc.
• sunflower oil for frying vegetables.

Cooking method

1. 
   Open the package of dried seaweed, put the cabbage in a saucepan and cook according to the instructions. Usually you need to fill dried cabbage warm water and leave overnight. During this time, it should absorb enough water, but it will not become soft enough. Try it yourself, the result may be different, depending on the manufacturer dried kelp. Change the water in the cabbage, salt and send not the fire. Boil the seaweed for at least 40 minutes.
2. 
   head onion peel off the skin. Using a sharp knife, chop into small pieces.
3. Wash the carrots, dry and peel. Grate it on a large grater.
4. 
   Pour sunflower oil into a frying pan, heat it and lower the onion there. Stirring constantly, fry it for two to three minutes. Add the grated carrots to the onion and, continuing to stir, fry the vegetables. They need to be cooked for a very short time, as soon as the onion is slightly browned, remove the pan from the fire. Remember that onions and carrots should not be fried in the usual sense, they should only be steamed a little.
5. 
   Two three chicken eggs boil it hard. Before doing this, warm them to room temperature if you took them out of the refrigerator. It is very simple to heat the eggs - put them on a plate and put them on the table, after half an hour the eggs will no longer be cold. You need to boil them in salted water and immediately after cooking transfer them to a container with ice water. Peel the cooled eggs from the shell and chop finely.
6. 
   Choose a deep bowl or saucepan to mix all the ingredients of the future dried seaweed salad. Salt, add some of your favorite seasonings, and a few peeled and pressed garlic cloves. Mix well. If you like spicy salads, you can add a mixture of peppers to this dish.
7. Transfer the finished dried seaweed salad to a beautiful plate or salad bowl and serve. Enjoy your meal!