Dried seaweed - useful properties and recipes. Dried kelp salad

how to cook frozen seaweed?

1. In order to prepare delicious salads from seaweed, you need to work a little.
   First, we go to the market and buy a couple of kilograms of boiled and frozen cabbage in briquettes. Secondly, when we come home, we pour water into a large saucepan, heat it, put our cabbage there (for every half a kilo of cabbage, three liters of water), bring to a boil and cook for five minutes. Then we put it in a colander, rinse it, fill it with acidified water. This is necessary so that the cabbage is not slippery. Then we strain and put into bags. What we will not eat now, we put in the freezer.
   Then we make salads.
   SALAD "PRESENCE OF SPRING".
   So, we take:
   500 g of finished seaweed;
   one small onion;
   300 g crab sticks;
   five eggs;
   100 g cherry tomatoes;
   Apple vinegar;
   salt; sugar;
   mayonnaise.
   Cabbage should be lightly marinated. We make a solution - pour 50 ml of apple cider vinegar into a glass. add water to a volume of 150 ml, pour the cabbage in a bowl with this solution, mix. Cover with a lid and let stand for half an hour. Stir from time to time.
   Chop the onion thinly and thinly and pickle in the same way.
   Cook eggs hard-boiled, cool and chop finely and finely (we leave one for decoration).
   Cut the crab sticks into thin slices, cut the tomatoes in half (leave a few for decoration).
   Strain the cabbage and onions from the marinade, mix with the rest of the products. salt, add a teaspoon of sugar, season with mayonnaise. We put it in a slide in a salad bowl and decorate. I made roses out of crab sticks, out of chamomile eggs. A very tasty, healthy and beautiful salad turned out!
   Increase
   SEA CABBAGE IN KOREAN.
   Cut the onion into thin half rings and quickly fry until golden brown in hot vegetable oil.
   Remove the pan from the heat, put the seaweed, soy sauce, sugar, ground coriander, vinegar, mix well, cover and cool.
   Then add chopped garlic, mix again, put it in a salad bowl and put it in the refrigerator for an hour. Lovers can sprinkle with red hot pepper.
   Bon Appetit!
   Ready-made seaweed - 250 g;
   half-head red onion;
   soy sauce - two tbsp l. ;
   vinegar 6% - two tbsp. l. ;
   sugar two tsp l. ;
   ground coriander - half a teaspoon;
   garlic, two large cloves;
   vegetable oil for frying.
2. Seaweed salad with squid
   What do you need:

   squid400 g
   seaweed 400 g
   pumpkin 150 g
   cucumber 1 pc
   salt
   vegetable oil

   What to do:

   step 1
   Wash squid carcasses. Remove the outer film. Boil salted water in a saucepan, add squid and cook for 4 minutes. Take out, let cool.
   * Canned squid can be used in this salad.

   step 2
   Chop the pumpkin into thin strips and boil in the squid broth, 4 min.

   step 3
   Wash the cucumber and cut into strips, also cut the squid. Place seaweed, squid, pumpkin and cucumber in a bowl. Mix everything thoroughly, season with salt, pepper and vegetable oil.

Seaweed - recipes with seaweed. And also what you can cook from seaweed - advice from the magazine "site"

Seaweed - This is the trade name of sea brown algae from the genus kelp. Unfortunately, one of the most affordable and useful products, which did not find wide application in home cooking, remained an amateur. We invite you to look at seaweed in a new way and you will be convinced that with a minimum of cost and effort, you can cook from it, if not a culinary masterpiece, then certainly a very tasty and healthy dish.

What can be cooked from seaweed - recipes

Spicy seaweed with chicken fillet

Ingredients: 200 gr. dried seaweed, 100 gr. chicken fillet, a clove of garlic, a teaspoon of soy sauce, 0.5 tsp each. seasoning hops-suneli and red ground pepper, 2 tbsp. l. vegetable oil.

How to cook. Immerse seaweed in cold water for 2-3 hours, then wash thoroughly. If it is leafy, then cut into pieces and roll into a tube, then cut into thin strips. Rinse again. Heat oil in a skillet, fry the cabbage. Add seasoning, chopped garlic and soy sauce. Simmer for 15-20 minutes. Boil or fry the chicken meat, cut into pieces and add to the cabbage.

Cabbage soup

Ingredients: 500 gr. pork, 30 gr. dried seaweed, one carrot, one onion, sour cream to taste, vegetable oil.

How to cook. Pour dried cabbage with cold water in a ratio of 1: 8 (for one part of cabbage, 8 parts of water). Rinse thoroughly, add water again, let it boil and cook for 20 minutes. Drain the broth. Pour the cabbage with warm water, bring to a boil again, cook for another 20 minutes and drain the broth again. Repeat the process one more time. With this preparation, not only the appearance of the cabbage improves, but also its taste, excess iodine is removed.

Cut the meat into pieces, fry in oil. In the fat that comes out when frying meat, save chopped seaweed, onions and carrots. Then cook the cabbage soup as usual; when serving, put a spoonful of sour cream and pieces of meat in a plate.

Seaweed vinaigrette

Ingredients: 150 g pickled seaweed, 3-4 potatoes, 3 carrots, 3-4 beets, 1-2 pickles, 1-2 onions, 1-2 tbsp. l. vegetable oil and 3% vinegar. Add salt, sugar and black pepper to taste.

How to cook. Boil beets, carrots and potatoes (preferably in a double boiler), cool, peel and cut into cubes. Finely chop the onions and pickles. Mix everything with seaweed. Season the vinaigrette with vegetable oil, vinegar, salt and pepper, add a couple of pinches of sugar. Let it brew a little and serve, sprinkling with finely chopped green onions.

Canned seaweed salad

Ingredients: a jar of canned seaweed, half a can of canned corn, 1 onion, 1 fresh cucumber, 1 tomato, 2 boiled eggs, vegetable oil. Salt, garlic, lemon juice and mayonnaise to taste.

How to cook. Finely chop the onion, sauté in oil. Finely chop the cucumber, tomato, eggs. Mix all ingredients, salt and pepper a little. Drizzle with lemon juice (without it) and season with mayonnaise.

Salad with seaweed and mushrooms

Ingredients: 300 gr. mushrooms (oyster mushrooms, champignons, honey agarics), 2 onions, 1 carrot, a jar of canned seaweed, 3 eggs, vegetable oil for frying, fresh herbs.

How to cook. Finely chop the mushrooms and onion, grate the carrots on a coarse grater. Fry the onions in oil first, then add the carrots, after five minutes - the mushrooms. Cook over low heat until the liquid from the mushrooms evaporates. Put the seaweed (without pouring) into a salad bowl, add cooled vegetables with mushrooms and finely chopped boiled eggs. Mix everything, if you wish, you can season the salad with mayonnaise and sprinkle with herbs.

Seaweed salad with rice

Ingredients: 400 gr. seaweed, 0.5 cups boiled rice, 3 eggs, 1 onion, mayonnaise to taste.

How to cook. Finely chop the onion. If you don't like the taste of raw onions, save them in oil. Boil eggs, cut into salad. Cut the seaweed into short strips. Mix everything and season with mayonnaise to taste.

Kelp or seaweed is a versatile product. It can be pickled, baked, stewed, dried and canned, so with a creative approach it will not be difficult to prepare a healthy snack or a complete dish.

Seaweed must be eaten, since it contains many useful minerals, there is iodine and vitamins necessary for the body. Salads are sold ready-made in fish stores and supermarkets, but you can make them yourself and at home if you know the recipe.

Features of kelp

Seaweed is supplied for sale in briquettes frozen, also dried. It can be used to prepare tasty and healthy salads, fermented for the winter, pickled for the holiday.

From the very beginning, people fed on shellfish, crabs, fish and other edible seafood, among which was seaweed. The root of the plant is nutritious and edible raw and cooked. The leaves are also nutritious, they are used to make salads, adding various other vegetables, and even seafood, for example, crab, squid.

We know from history that seafood was very popular among the ancient peoples. They were consumed in large quantities by the Chinese and Japanese. Seaweed is mentioned in some early sources, for example, the Romans stored it in barrels and consumed it on sea voyages. The high vitamin C content prevented scurvy. Seaweed was cultivated in Europe from the 1600s until World War II. And some coastal Indians in Alaska still say that at low tide you can serve a whole dinner.

Blanched seaweed leaves are eaten raw in salads. They are edible boiled, baked, stewed, and even fried, like asparagus. When cooked properly, the leaves retain their firmness and have a very pleasant hazelnut-like flavor with a little bitterness.

Leaves can be stuffed, seasoned with garlic and served as spinach. The root has more starch than potatoes.

Cooking methods

You can cook the described product at home, the main thing is to do it right, only then it will turn out to be very tasty and healthy. Dried seaweed is best used for winter storage. Fresh they are used in soups, marinated with seafood, and are an ingredient in various salads. Fresh seaweed can be cut and fried. For them to start crunching, you will need to fry the seaweed for 3 to 20 seconds, depending on the variety.

Delicate varieties work well with quick and moderate heat treatment, but some of them can be eaten raw. Seaweed, due to its structure, can also be used to wrap fish during cooking, it perfectly conveys the amazing aroma of the sea.

Thicker brown leaves are used for soups. Some varieties are cooked just a few hours before consumption. This is the only way to get the best taste that they can demonstrate.

Dried seaweed is versatile and is the basis of many Japanese dishes. In addition, dried seaweed can be used as an excellent condiment for a variety of dishes.

The most common form of seaweed is nori. This type is mainly used for making sushi, but it is also deep-fried or used as a condiment.

Boiled

Boiled seaweed is just as healthy as raw. To cook it, you do not need to be a professional cook, you just need to put a pot of water on the fire and add salt there.

Before boiling the product, you will need to rinse the algae well and tie it into bunches. The complete cooking process takes fifteen minutes after the liquid has boiled a second time. The bundles are untied when the product is removed from the water and cooled. Serve boiled seaweed with melted butter. You can use mayonnaise, sour cream, or plain yogurt with garlic and spices as a sauce.

Fried

Not everyone knows what fried kelp is, in fact, this dish is quite exotic, but incredibly healthy at any age. For the holiday, it can not only decorate the table, but also add variety to the menu. It is simple to prepare it; you need to complete just a few steps step by step.

Before using seaweed, rinse it well under running water. You do not need to spare time, because if you do not devote it to the process, then grains of sand may come across.

For cooking, take a dry product, a little onions and herbs: both green onions and dill or parsley. To make the product usable, it is soaked in cold water for a short amount of time. Just ten minutes is enough for the cabbage to regain its shape and become saturated with moisture.

Peel the onions and cut them into half rings. Fry in olive oil until it turns golden. We spread the seaweed and simmer for another ten minutes. Salt and spices are put directly into the plate, herbs are added, and served on the table.

Dish recipes

Seaweed salad is a very popular side dish not only in Japan but all over the world. Those who love sushi can also eat this product in large quantities. Korean seaweed salad is a variation of the basic Japanese version, but is made with other seaweed that is thicker and tough.

In this case, the salad dressing consists of one teaspoon of dried red chili flakes, one teaspoon of rice wine vinegar, the same amount of soy sauce, and sesame oil. All of the listed ingredients are mixed together. Then a small amount of salt is added along with a teaspoon of honey or sugar. Finally, after cooling, the dish is supplemented with sesame seeds.

Seaweed, rice wine, ginger, sesame oil, honey or sugar are found in almost every seaweed salad recipe, but sometimes some unusual ingredients can be seen that give a unique flavor. One of them is garlic.

Rice vinegar can also be substituted with lemon juice. There is also a type of unpasteurized soy sauce called tamari. Seaweed salad is very good for a healthy diet as it quickly brings a feeling of fullness. There are many other options when making a light main course by mixing kelp with jasmine rice, tuna, mushrooms, chicken or vegetable broth.

There are incredibly many recipes on how to quickly cook seaweed, for example, you can make it without vinegar, in tomato sauce, with or without sesame seeds. It will be interesting to cook seaweed in Sakhalin or even in the Far East. In any case, any hostess can handle such a dish.

Seaweed salad in Japan usually includes a mixture of different types with vegetables such as lettuce, corn, cucumbers and tomatoes, but in our country it is not always possible to find something other than nori and chuki.

Dry cabbage salad

Seaweed is full of minerals and vitamins and should be eaten even in this limited form. There are hundreds, if not thousands, of different algae in the oceans of the world. They are not all edible, but many of them do appear on store shelves. To prepare a simple dish, you will need dry seaweed, toasted sesame seeds, and shallots. The whole secret lies in the dressing, which must be prepared by yourself.

For refueling, you need the following ingredients:

• sesame oil - one tablespoon;
• soy sauce - the amount depends on personal preference;
• rice vinegar - one and a half teaspoons;
• sugar and salt to taste;
• ginger juice, squeeze out 10 grams.

If you cannot find a dry product in the city, you can order it on the Internet. It will take 6-7 minutes until the product is saturated with moisture and takes on its previous appearance. The problem is that if you soak the seaweed for too long, it will become sticky and tear easily.

The Japanese-American style seaweed salad gets its signature flavor from toasted sesame oil, which is paired with soy sauce, sugar, vinegar and salt. The result is a sweet, savory and pungent sauce filled with the nutty flavor of toasted sesame seeds.

To make ginger juice, rub the root and then squeeze it through a mesh filter with your fingers. Can be wrapped in cheesecloth and squeezed out.

Some people prefer a spicy flavor and may be advised to add any form of chili. In Japan, seaweed salad is often seasoned with ponzu. Ponzu is a citrus sauce made with yuzu juice (Japanese lemon), soy sauce and a little sugar. It's easy, refreshing, and arguably the most savory way to season a dish, but the ingredients aren't easy to find in Russia.

You can make seaweed according to another recipe, for cooking you will need:

• dried product;
• red chili - a pinch of cereal;
• 10 milliliters of soy sauce;
• some sesame oil;
• salt to taste;
• honey or sugar - no more than a teaspoon;
• a pinch of sesame seeds.

Put a pot of water on the stove and bring it to a boil. Cook the dried seaweed for about 3 minutes or until tender. Drain the water, remove the excess from the seaweed. Set aside the product and allow to cool. Add the specified seasonings and stir. Chilled in the refrigerator and served as a snack.

Exotic recipe

Seaweed can be cooked in different ways, this is its advantage, as it tastes differently every time. If you want something exotic, then you should cook seaweed using the following ingredients:

• kelp;
• one apple;
• soy sauce - three tablespoons;
• rice vinegar - 20 milliliters;
• Asian sesame oil - 20 milliliters;
• chopped fresh cilantro;
• sugar - one teaspoon;
• chopped garlic - two cloves.

Soak the seaweed in cool water for 5 minutes. Leaves that are too thick can be cut. After a specified time, the water is drained.

In a separate bowl, mix the soy sauce, sesame oil, and sugar until the sweet ingredient is completely dissolved. An apple is cut into pieces, added as an additional ingredient to seaweed. Spread out the cilantro, pour the sauce made. Sprinkle everything with sesame seeds, and serve in fifteen minutes.

There is another, more interesting recipe for how you can make seaweed in an unusual way, but so that everyone will like it. The cook will need:

• medium-sized tomato;
• a small cucumber, which should not contain seeds;
• feathers of green onions.

To create a good dressing, you need to take:

• 20 milliliters of rice vinegar;
• 10 milliliters of soy sauce;
• a small amount of olive oil;
• a bunch of coarsely chopped cilantro;
• salt and pepper.

Before cooking, you need to saturate dry seaweed with water. It is worth doing this just before cooking, so all other ingredients should already be prepared.

For dressing, mix rice vinegar, soy sauce and freshly chopped cilantro in a bowl. Now cut the algae, remove excess water from them and pour into a container with sauce. Mix everything well with your hands to completely saturate the seaweed, add olive oil at the end.

With mayonnaise and crab sticks

In our country, people are used to seeing salads with crab sticks and mayonnaise. There is nothing difficult to do this at home, you just need to cook the seaweed, then season them with mayonnaise. You can add seasoning to taste, whether or not to cut the crab sticks.

It will turn out very tasty if you use the following ingredients:

• one carrot;
• small cucumber;
• one medium-sized head of onion;
• daikon - a third of the root crop.

For refueling:

• olive oil - 20 milliliters;
• wine vinegar - 20 milliliters;
• mustard powder - one teaspoon;
• diluted soy sauce - 20 milliliters;
• salt and black pepper to taste.

Soak the seaweed in a bowl of warm water for 10 minutes. Before that, cut the cucumber and carrots into thin strips. The onion and daikon are also finely chopped. Now put these ingredients in a bowl of water for 15 minutes, it should be cold.

Take out the algae and let it drain. The sauce is prepared very simply, for this all the indicated ingredients are mixed. Take out the vegetables and dry on paper towels. All ingredients of the recipe are put together in a large bowl and served.

How to prepare?

Oddly enough, but seaweed can be perfectly salted, thus, an original preparation for the winter is obtained. If a frozen product is purchased, then it will need to be covered with warm water, but boiling water cannot be used. After the product has melted, you need to boil it for ten minutes, drain, and pour in new liquid. The order is repeated three times, each time changing the water.

To prepare the marinade, you need sugar, salt. One tablespoon of salt and two tablespoons of sugar are taken per liter of water. Bay leaves, black peppercorns and cloves are added from the spices. The marinade is boiled, seaweed is placed in jars, poured with the resulting mixture, and a small spoonful of vinegar is placed in each jar separately.

To preserve the maximum of useful elements, it is worth pickling dry seaweed. You can use Korean carrot seasoning, vegetable oil, vinegar, and salt and pepper.

The product must be soaked in water for a couple of minutes. Then the seaweed is laid out in jars and poured with a solution of the indicated ingredients. Roll up and put it in the basement. You can put vegetables, for example, carrots, onions, tomatoes. With them, the dish will turn out to be more interesting.

You will learn the recipe for cooking seaweed from the video below.

Fresh seaweed or kelp was used by ancient peoples living on the shores of the Pacific and Arctic oceans for food, prevention and treatment of various diseases. Fresh seaweed is rich in iodine, amino acids and trace elements more than any other plant. This product is made by nature itself and is actually ready to eat.

Instructions

1. Plan to pick fresh seaweed at low tide; remove it from the soil directly from the root. When the required amount of algae has been collected, remove the roots, cut off the yellow and damaged leaves. Cabbage must be free of blemishes.

2. At home, scrupulously rinse the sheets, it is comfortable to do this right in the bath. Cut into identical palm-sized pieces.

3. Take a fairly large saucepan, put about half of the seaweed in it. Pour in cold water, put on fire and cook until boiling. As soon as the cabbage boils, wait 5 minutes, drain the water and refill cabbage cold water. Wait for it to boil again and turn off the heat after 5 minutes.

4. Rinse the seaweed with cold water after cooking. Cool it down. Slice cabbage at your discretion - cabbage, cut in the form of thin noodles, looks great. Later on this use cabbage for cooking all kinds of dishes: salads, soups, side dishes.

5. To keep the seaweed longer, make a marinade for it. To do this, take 2-3 glasses of hot water, add salt, sugar, cloves and bay leaves to it - everything to taste. Boil this mixture for 15 minutes, drain off excess liquid, cool, add vinegar at your discretion. Pour the cabbage with marinade and take out in it for 6-8 hours.

Seaweed can be the basis for many dishes. It is added to salads, side dishes, hot dishes and soups, adding new flavor nuances to dishes. You can use frozen or canned cabbage, supplementing it with spices and herbs.

Seafood salad

This salad has a nice fresh taste due to the addition of a seafood cocktail and fresh cucumber. Serve the salad with fresh cereal bread and chilled white or rosé wine. You will need: - 200 g of canned seaweed; - 2 fresh cucumbers; - 300 g of canned seafood cocktail; - 100 g of pitted olives; - soy sauce; - olive oil; - freshly ground black pepper. seafood and seaweed, place in a salad bowl. Cut olives into rings, cucumbers into cubes. Add them to the salad, stir. In a separate bowl, combine olive oil, soy sauce, and freshly ground black pepper. Season the salad with the sauce and serve.

Spicy rice with seaweed

You will need: - 450 g of canned seaweed; - 150 g of rice; - 1 cm of ginger root; - 2 cloves of garlic; - 0.3 pods of hot red pepper; - 2 tbsp. tablespoons of sesame oil; - a few feathers of green onions; - 1 teaspoon of sesame seeds; - 1 pinch each of ground cinnamon and cardamom; - salt. Rinse the rice in several waters and dry. Heat the sesame oil in a skillet and fry the rice in it until a clear chestnut color, stirring constantly. Add the cardamom and cinnamon, then add a third of a glass of water and stir the rice again. When the water is completely absorbed, add another portion of the water and cook the rice until cooked. Chop the garlic, chop the green onion, ginger and hot pepper. Put everything in a skillet with rice, add seaweed, salt and stir. Cook for 5-7 minutes, then sprinkle with sesame seeds and place on bowls.

Stewed seaweed with chicken

For this dish, it is allowed to use dried or frozen seaweed. You will need: - 500 g frozen seaweed; - vegetable oil for frying; - 1 tiny onion; - 700 g of chicken fillet; - salt; - freshly ground black pepper. Boil water, salt it and lay out the frozen seaweed. Bring the mixture to a boil and cook for 2-3 minutes. Throw the finished cabbage in a colander and let the water drain. Boil the chicken fillet, cool and cut into small slices. Finely chop the onion and fry in a pan with heated vegetable oil. Add finely chopped seaweed and chicken slices. Pour in a few tablespoons of the broth in which the poultry was cooked, add salt and simmer the dish for 7-10 minutes. Sprinkle freshly ground black pepper over the cabbage before serving.

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Note!
When cooking, the kitchen is filled with the usually strong smell of iodine, but this is not terrible. It is significant to endure this moment. And preservation or pickling will help completely get rid of the smell.

Helpful advice
There is also a method for preparing fresh seaweed. Cabbage is hung in layers or spread on a luminary and thus dried, but this is a hefty long process, one that does not invariably end with the necessary result. The main thing in this process is that during the week the weather is clear all the time. All sorts of products are in harmony with seaweed, therefore, do not be afraid of experiments.