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Seaweed at home. How to make frozen seaweed salad

I was interested in the topic of seaweed and how to make edible from dry. I reviewed various sites and various tips and chose the most acceptable, and in my opinion, the most useful one. (Recipes where it was proposed to boil dry seaweed, and even 40-50 minutes after boiling, I dismissed as unacceptable, since after cooking useful minerals and vitamins there will be a minuscule amount).
I present it to your attention .....

How to cook dry seaweed?

1. Take the seaweed and put it in a deep cup. We thoroughly rinse it under running water several times so that the water becomes clear and the sand disappears.
2.After we have washed the cabbage, fill it with lukewarm water and leave it to swell. This is what a deep cup is for, because the cabbage will increase by one and a half times. Therefore, if you are cooking for four servings, then 100 grams of cabbage will be enough.
3.After 15 minutes, and some cabbage is kept in water longer, you need it again under running water and then we transfer the seaweed into a colander so that all the water is glass.
4. While the water is draining from the cabbage, cut the onion into half rings thinly and fry it in vegetable oil until soft. And we turn down the fire.
5. Add a pinch of red hot ground pepper, ground paprika and finely chopped garlic to the onion. Let the flavor of all the spices and garlic unfold. So we fry for 2 minutes, stirring constantly over low heat.
6. While we were frying the onions, the water will not have time to drain from the cabbage, therefore, before throwing it over the already fried onions, you need to squeeze it well so that the moisture is as low as possible. Fry it, stirring the cabbage and onion well for 5 minutes over medium heat, so that you can hear the characteristic hiss. All this time, we periodically stir the seaweed so that the cabbage mixes and absorbs the taste of all the spices. At the very end of frying, we add salt to taste, two tablespoons of soy sauce and ground coriander seeds.
You can enjoy.

Another way differs only in the time of soaking the cabbage ...
Soak dry seaweed for several hours. Better at night. Soaking time up to 2 hours up to 8 hours. Next, cut the algae with scissors, rinse very thoroughly in 3-4 waters so that the sand settles to the bottom, transferring each time to a colander. The last water must be potable. It is advisable to rinse before that at least in settled water (and not from the chlorinated tap). Put in a colander, let the water drain.
Then add seasonings, oil (linseed, cedar, sesame, pumpkin). To mix everything. That's the whole recipe.
So, the proportions in the recipe for dry seaweed:

Dried seaweed - 100 grams.
Seasoning for Korean carrots (mild) 1 teaspoon.
Soy sauce (high quality, better Japanese), but not for 20 rubles, sorry - 1-2 tablespoons.
Cedar oil - 1 dessert spoon.

But as always, there are those who cannot stand the taste of seaweed. There is a solution for them: add 1 teaspoon of dry seaweed to ready-made meals. The taste will be imperceptible, and iodine and phosphorus will be absorbed by the body.

Some recipes from the internet:

Seaweed salad
For the recipe you need:
- seaweed (dry) - 100g
- garlic - 15g
- soy sauce (Sen Soi For salad) - 40g
- vegetable oil - 20g
- sesame seed - 5g
- onions - 50g.
Soak dry seaweed in warm water, boil until soft, rinse well in cold water and drain, cut into pieces 15-20 cm long, roll each piece lengthwise into a tube and cut into very thin strips. To make the cabbage less slippery, the straws are treated with vinegar, washed again and decanted. Mix the chopped cabbage with the fat fried in vegetable oil, add soy sauce (Sen Soi For salad), pepper, garlic, sugar, sesame seeds, aji-no-moto. Add black pepper, vinegar, salt to taste

Seaweed soup
Composition:
Dry seaweed - 250 g
Soy sauce - 100 g
· Vegetable oil - 2 tbsp. l.
Salt - 1 tsp
Preparation:
Soak dry seaweed in water, rinse thoroughly until the water stops foaming. Cut the cabbage into strips. Heat a saucepan, add oil and fry the cabbage. When the cabbage has softened, add there the clean water from the rice rinsing, bring to a boil and cook until the broth is dull. Pour soy sauce into the soup, add salt, boil again.

This salad with added acetic acid

Ingredients:

1. Thoroughly rinse the seaweed. A semi-finished product is used here ... It should crunch a little and chew well =).
2. Finely chop the onions and garlic. Add onions, garlic and spices to the cabbage. We calcine the vegetable oil in a frying pan and also add to the cabbage.
3. We mix everything well and taste and add spices if you think you are missing something.
4. Give the salad an hour or two in the refrigerator.

FOR FOLLOWING-A light cucumber salad with garlic, cilantro, dill and seaweed (kelp) ground on a coffee grinder instead of salt

SPICY SEA CABBAGE
Frozen seaweed
small carrot
garlic
soy sauce
OM
lemon juice
Prepare seaweed: Put frozen in water and bring to a boil. Boil for three minutes and transfer to a colander. Rinse with cold water. The cabbage will be crispy. Don't digest it.
Put the cabbage in a salad bowl, add chopped carrots, soy sauce, crushed garlic clove, Korean red pepper, vegetable oil. Sprinkle with lemon juice. Stir and let it brew.

SEA CABBAGE SALAD
seaweed
two boiled potatoes
fresh white cabbage
1 onion
vegetable oil
Dill
salt
white pepper
Cooking seaweed is indicated in the previous recipes.
Finely chop fresh white cabbage and rub with lemon juice with your hands.
Cut boiled potatoes into slices. Cut the onion into thin half rings.
Mix potatoes, fresh cabbage, seaweed, onions, salt, pepper with white pepper (you can use any), pour over with vegetable oil. Place on a plate and garnish with fresh dill.
Potatoes go well with this dish, since the dish can be served as a side dish or as a salad. If on a diet, then potatoes can not be added.

The salad is incredibly easy to make- The most difficult thing here is to cut the onion and the egg.
I can recommend this salad for singles as well, you can always buy groceries at the nearest store.
Ingredients:
Seaweed 400 gr.
Boiled rice ½ tbsp.
Egg 3 pcs.
Bulb onion 1 pc.
Mayonnaise 200 gr.
Preparation:
Boil eggs hard-boiled, cool, cut into small cubes.
Chop the onion.
Cut the seaweed into short strips.
Mix eggs, onions, rice and seaweed, season with mayonnaise.

The most interesting thing is that seaweed has a so-called minus calorie content, that is, it helps to actively burn fat.
100 grams of seaweed before each meal will help you lose weight and look younger.
We eat with benefit !!!

Which is called kelp. It belongs to the class of brown seaweed that inhabits almost all the seas and oceans of our planet. Seaweed is considered the leader among all other foods that contain iodine.

Some people dislike seaweed because of its taste and texture, and in vain. With its regular use, even in small quantities, it can replace many bioactive supplements. It all depends on how to cook dry seaweed.

As healthy as it is, it is rich in almost all the minerals and vitamins that any person needs. The kelp contains: water - 88%, proteins - 0.9%, fats - 0.2%, and it is also rich in various forms of carbohydrates and edible organic acids, minerals represented by easily digestible compounds and vitamins B 1, 12, C, as well as carotene (provitamin A), folic acid, iron, magnesium and many others.

Firms - manufacturers know how to cook seaweed, therefore, they use methods of drying, pickling, pressing, freezing for consumers. The assortment of kelp on the shelves of shops and markets is very diverse.

And what to do if you bought frozen or You can certainly use it instead of chips for beer. You can, by chopping it, add instead of seasoning to rice or potatoes. But, in addition, knowing some of the nuances of its correct processing, you can cook it as a full-fledged dish.

How to cook seaweed (dry)

In order to eliminate the question of what to do with dry kelp, you need to know and follow the following technological scheme:

Cover with water (cold) and soak for ten to twelve hours. During this time, the cabbage should swell. You can determine this by eye.
Then it must be thoroughly rinsed in order to completely eliminate the possible presence of sand.
Put the cabbage in boiling water in a saucepan and cook it at low temperature over low heat (at least twenty, maximum thirty minutes).
After the seaweed has cooked, it needs to be rinsed again.

Now we know how to cook dry seaweed.

Helpful advice: in order to be completely sure that the cabbage is ready, you need to take one chilled strip of it and press the tip with your fingers. If it deforms easily, then you prepared it correctly. But if the pressed edge spreads over your fingers, then you have digested it. In this case, all its benefits are lost.

How to cook seaweed (frozen)

Defrost the cabbage. Typically, this procedure takes about thirty minutes. The required defrost temperature should be between 15 and 20 degrees Celsius.
After the cabbage is thawed, it must be rinsed. This should take a fairly large amount of water (cold).
Then it must be boiled at a sufficiently high temperature, but this must be done as follows. Cabbage filled with cold water (proportion one to two) is put on fire. With intense heat, bring it to a boil and cook for ten to twenty minutes.
After that, it is necessary to drain the water and repeat the procedure described in the third paragraph. This must be done three times. With this three-fold processing, we achieve an improved taste and smell of our cabbage.

Now you know how to cook frozen seaweed as well as dry one. This process does not take much time, and as a result, a very healthy dish will appear on your table, which can be added to any meal (including a festive lunch or dinner).

Bon Appetit!

Seaweed is a seaweed called kelp. It belongs to the class of brown algae that grows in almost all seas and oceans of the world. Seaweed is the leader among food products in terms of iodine content.

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

The taste of seaweed depends a lot on how it is prepared. And today we will tell you how to cook dried seaweed.

From one hundred grams of dry kelp, about one kilogram of finished seaweed comes out.

How to cook dried seaweed - recipe

We 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, fill the 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, the seaweed is thoroughly washed under running water, since sand particles can be found in it.

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

In the same brine, cabbage can be stored in the refrigerator. You can make a variety of salads from it or eat it like this.

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

Recipe List

Thanks 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 of the endocrine system, B6 and PP, which are responsible for the condition of the cornea, as well as immunostimulants A, C and E.
Moreover, most of the dried kelp is protein, which is easily absorbed by the human body. 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 compare with it in this indicator.
These properties could not fail to attract special attention of 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 salad for weight loss in the following sequence:

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.
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.
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.
Place the straws in vinegar for a minute, then rinse.
Saute the onion in butter, put the kelp in the pan and season with soy sauce. Add sesame seeds, 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:

Soak and thoroughly rinse the seaweed. When the foam ceases to stand out during washing, cut the kelp into thin strips.
Heat the oil at the bottom of the container and fry the straws until it softens.
Pour the rice broth into a container and, when it boils, continue to cook until the soup turns dull.
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. The calorie content of this nutritious and delicious chicken soup is only 200 kcal, and its preparation will require four servings:

The soup should be cooked in the following order:

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.
After that we filter the broth, put the kelp in it and continue cooking for another 20 minutes.
Remove the bones and finely chop the chicken.
Saute onion, cut into cubes, in butter with grated carrots.
Finely chop the greens.
Beat raw quail eggs.
Put chicken with vegetables in the broth and salt.
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 any vegetable salad consists of the beneficial qualities of its ingredients. To prepare three servings of our dish you will need:

We will prepare the salad like this:

Soak the kelp without squeezing the water, mix it with Chinese cabbage.
Rub the apple with carrots through a grater, finely chop the pepper.
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 lose weight. Due to its valuable qualities, it is useful for almost all spheres of the human body. But besides that, it is also very tasty. You just need to know how to cook it correctly.
To make this gourmet salad, we must take:

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

We clean and rinse the squid fillet, put it in salted boiling water for 2-3 minutes. We take out the squid, let the broth cool and add vinegar to it.
Finely chop the squid meat and place it in the cooled broth for 40 minutes.
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.
Soak dried cabbage, rinse, 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 prepare this original dish, you must use the following components:

A glass of dry kelp;

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

Put the kelp in a liter glass jar, pour boiling water over it, cover the jar and leave it for six hours so that the cabbage swells.
Pass the spices through a coffee grinder, send the mixture to a jar and mix with kelp.
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.
Let's 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 the 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:

Soak dried cabbage, rinse, boil, finely chop.
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.
Shred carrots, parsley, onions, beets and simmer them with water and tomato paste for 20-25 minutes.
Add seaweed to the vegetables and then simmer for another 10 minutes.
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 a step-by-step procedure:

Soak the cabbage and chop it into the noodles.
We dilute the yeast in warm water and, adding sugar, set aside for 20 minutes.
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.
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.
We will cook the pie 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:

Soak and boil the kelp, then finely chop it.
Saute chopped onions with carrots.
Peel and dice the potatoes.
Chop the washed sorrel leaves, chop the cucumbers.
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.
Season the finished borsch with sour cream before serving.

Recipe video: Seaweed salad with vegetables

Seaweed is very rich in iodine, it is recommended to include it in your diet every day, especially for people suffering from thyroid diseases and those who live in industrial cities. I used to buy ready-made sea kale at the store, but one day my friend shared with me a recipe for making sea kale at home. The recipe doesn't take much time and money, it turns out very tasty. Seaweed is sold dry. I had a package of 100 grams, it turned out more than 0.5 kilograms of the finished product. Be sure to try, very tasty and healthy!

Ingredients

To make seaweed at home, you will need:

dry seaweed - 100 g;

water - 1 liter;

salt - 2 tbsp. l .;

sugar - 2 tbsp. l .;

ground coriander - 0.5 tsp;

black peppercorns - 6-8 pcs.;

bay leaf - 3 pcs.;

vinegar - 2 tbsp. l.

Cooking steps

First, put dry seaweed in a colander.

And we wash well, many times, since there is a lot of sand in it. Then put in a bowl and fill with water for 12 hours.

After the time has passed, we rinse the cabbage well several more times under running water so that there is no mucus and sand left.

Then fill the seaweed with water and simmer for 10 minutes from the moment of boiling. Then we decant the water and cut it into several parts, since the cabbage is very long (but this is not for everybody, you can not cut it).

Let's start preparing the brine. We collect 1 liter of water in a saucepan and add salt there,

sugar,

coriander,

black peppercorns

and bay leaves.

Bring to a boil, pour in vinegar and cook for 5 minutes. Then we let the brine cool down and fill it with our seaweed. We put in the refrigerator for 5-6 hours (more is possible). Then we drain the brine and our home-cooked sea kale is ready. You can use it in pure form, and with sunflower oil, and with mayonnaise, and with carrots, as your heart desires.