Calories: Not specified
Cooking time: Not specified

Nowadays, light, simple dishes that can be served both on a festive table and for a family dinner are becoming increasingly popular. Moreover, following the principles of healthy eating, food should be easily digestible and provide health benefits.
Based on this, I suggest you prepare a delicious spicy salad of dried seaweed with carrots. The recipe with photos will show you how to boil the cabbage and how to prepare the rest of the salad components.
The main ingredient here is kelp, and sauteed vegetables will play the role of 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 salad with seaweed will be filled with the aromas of ground red and black pepper, dried garlic and spicy coriander. If you don't have a ready-made seasoning, you can buy individual ingredients and mix them together to create your own special blend.
As for kelp, we will buy it dried. Today in any store in the health food section you will find a bag of dried seaweed, from which it is very easy to prepare a huge number of different dishes.
There are different manufacturers of this product, so carefully read what is written on the package. And this is, first of all, information about where the kelp was processed and its composition. Pay attention to the appearance of the kelp; it should be uniform in color, free of mold, and cut to the same length.
This kelp must first be soaked in cold water and then boiled. The cooking time is usually indicated on the package, because it all depends on the method of drying the seaweed.
We will not season the salad with anything; the sautéed vegetables will contain a certain amount of oil, this will be quite enough to mix all the ingredients to get a tasty appetizer. For a sharper taste, we will also add finely chopped fresh garlic.

So, let's prepare a spicy salad from dried seaweed

Ingredients:
- dried kelp - 50 g,
- turnip onion - 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 photos:

Fill the dried kelp with cold water for a day.
It should double in size.

And then cook for 15 minutes over low heat.

We place the finished kelp in a colander and rinse with cold water.

Chop the peeled onion into small half rings.
Three peeled carrot roots on a grater.

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

In a salad bowl we put the prepared kelp, stewed vegetables, spices and garlic pressed through a press.

Place in the refrigerator for a couple of hours and then serve.




Spicy salad with dried seaweed, carrots and onions is ready. Bon appetit!
Starinskaya Lesya
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Almost everyone knows about this - to increase the iodine content in the body, you need to eat seafood: shrimp, crabs, lobsters, fish, seaweed.

When other foods are recommended, such as milk, grains, fruits or vegetables, this is not always true. They may or may not have sufficient iodine. It all depends on the area in which the plants were grown or the cows grazed. If there is a lack of iodine in soils and water, then these products will also not be saturated with iodine.

The most reliable indicator is the distance from the sea. In the coastal zone, cereals, vegetables, and fruits are literally filled with iodine. Iodine is such a capricious microelement that even within one species (for example, algae), its amount varies endlessly. For example, according to the observations of scientists, the popular kelp algae near Vladivostok contains about 0.2% iodine (in dry matter), in the Tatar Strait - 0.3%. The phylophore near Sevastopol contains 0.1% iodine, and in the open sea - 0.3%. Different vertical zones correspond to different iodine contents: the deeper the algae live, the more iodine they contain. In algae growing off the coast of California, the iodine content increases 10 times only at a depth of 10 m, and in the Barents Sea at greater depths it can increase 400 times.

Sea kale- the most affordable product, but not everyone can get used to its taste. Making yourself love seaweed is quite simple - you need to learn how to cook it correctly. You get used to the peculiar taste very quickly, and the smell is drowned out by the spices.

While shrimp, crabs and lobsters are still quite rare on the table of ordinary people, the same cannot be said about fish. A wide range of prices allows you to choose any variety: cheaper - herring, pollock and cod, more expensive - perch, flounder, hake. The iodine content in fish of different breeds also varies, but what is surprising is that it depends not so much on the type of fish, but on their fat content. Iodine accumulates in the fish fat layer, and consuming fish oil itself will be useful in two aspects: the body is simultaneously saturated with vitamins and iodine.

To saturate yourself with iodine, it is best to eat dried sea fish or freshly salted fish: when cooked, a significant part of the iodine is destroyed.

Sea kale is practically the only source of dietary iodine, necessary for the normal functioning of the thyroid gland. Iodine is present in it in the form of a complex with amino acids, which contributes to its more efficient absorption by the body. 10 g of seaweed contains the same amount of easily digestible iodine compounds as 11 kg of cod. Sea kale is highly effective due to the qualitative and quantitative composition of biologically active substances balanced by nature. Daily consumption of seaweed will help you ensure normal functioning of the body and get rid of a number of diseases.

Compound: 100 g of product contains on average: energy - 1470 kJ (350 kcal), protein - 12 g, carbohydrates - 70 g, fat - 0.5 g.

This miraculous product is based on forms of amino acids available to the body, polyunsaturated fatty acids, alginates, vitamins (A, C, B, B1 B2, B3, B6, B12, E, K, PP), macro- and microelements (K, Na, Ca, Ma, etc.), bioactive natural compounds.

The combination of all the healing properties of kelp provides a high therapeutic and prophylactic effect both when used internally and externally.

Properties:

1) normalizes the function of the thyroid gland;

2) increases immunity;

3) regulates blood cholesterol levels;

4) stabilizes metabolism;

5) improves the functions of the cardiovascular, central nervous and respiratory systems;

6) stimulates the gastrointestinal tract;

7) removes heavy metal salts and radionuclides from foods from the body.

In Japan, there are more than 150 culinary recipes using seaweed.

Before cooking Rinse the seaweed with warm water on a sieve and soak for 1 hour to swell, then boil for 15–30 minutes, drain the broth. Boiled seaweed can be used to prepare cold and hot dishes; you can add 10–15 g of it to cabbage soup, soups, borscht, and pickles. You can use it to prepare stews, cutlets, zrazy, casserole and other dishes. Boiled seaweed is best stored in the refrigerator.

Semi-finished product from dried seaweed

Dried seaweed must be soaked in fresh water. Take up to 8 parts of water for 1 part cabbage and soak for several hours (usually overnight). After this, the cabbage is thoroughly washed in running water and boiled for about 15–20 minutes. The semi-finished product is ready. It can be stored in the refrigerator for several days. This boiled seaweed is used to prepare almost all kelp dishes.

Recipe for “iodized sauce” by G. Shatalova

Galina Shatalova suggests using seaweed in sauce; it can be used to season any dish.

Required: 1 cup dried seaweed, 2.5 cups boiling water, 3 tbsp. l. coriander seeds, 1 tbsp. l. cumin seeds, 16 sweet pea grains, 2–3 clove buds, 10 medium-sized onions, 100–150 g sunflower or corn oil.

Cooking method: It is most convenient to pour dried seaweed from a bag into a liter jar, pour boiling water over it, cover with a napkin and let it swell for several hours. Grind all the spices mixed together in a coffee grinder. Pour the spiced flour into the swollen cabbage and mix thoroughly. Peel the onion heads and chop them as finely as possible. If you like garlic, you can add 4-5 cloves. Mix the onion thoroughly into the sauce, add vegetable oil to taste. Knead with a spoon, as if knocking air into the sauce. The next day the sauce is ready. It can be stored in the refrigerator for 10–15 days. Place in a salad bowl or simply in a deep plate and mix with a glass of pre-finely chopped greens.

Pickled seaweed

Required: 1 kg of boiled seaweed, 20 g of sugar, 10 g of vinegar, 0.5 g of cloves, 0.2 g of bay leaf, 10 g of table salt.

Cooking method: For the marinade, add sugar, cloves, bay leaves, salt to hot water and boil for 3-5 minutes, then cool, add vinegar. Boiled seaweed is poured with chilled marinade and kept in it for 6–8 hours. After this, the marinade is drained. Marinated seaweed is served as an independent dish or as a side dish for fish and meat dishes. It can also be used to prepare other seaweed dishes.

Vinaigrette with seaweed

Required: 200 g pickled seaweed, 100 g sauerkraut, 1 cucumber, 1 large beet, 2 potatoes, 1 onion, 150 g canned green peas, 3 tbsp. l. vegetable oil, salt to taste.

Cooking method: Boiled beets and potatoes, as well as cut the cucumber into cubes. Squeeze the sauerkraut from the brine and chop it. Finely chop the onion. Combine all products, add seaweed, green peas, salt, vegetable oil and mix.

Vitamin seaweed salad

Required: 100–150 g pickled seaweed, 1–2 pickled or fresh cucumbers, 2–3 carrots, 1–2 apples, 1 egg, 3–4 tbsp. l. sour cream, salt and herbs.

Cooking method: Grate the peeled carrots on a coarse grater. Cut cucumbers and apples into thin slices. Combine the prepared products with pickled cabbage, season with salt, sour cream and mix. Place in a heap in a salad bowl, garnish with eggs in the form of slices or circles and sprinkle with finely chopped parsley.

Seaweed salad with carrots and cucumber

Required: 2 cups pickled seaweed, 1 onion, 1 radish, 1/2 carrot, 1 pickled cucumber, 2 boiled eggs.

Cooking method: Mix seaweed with sliced ​​cucumber, grated radish, finely chopped onion, eggs and season.

Seaweed salad with vegetables

Required: 2 cups pickled seaweed, 1 cup sauerkraut, 3 potato tubers, 1 onion, 1/2 cup vegetable oil, salt to taste.

Cooking method: Mix sea and white cabbage, boiled potatoes and onions, cut into slices, add salt, season with oil and mix well.

Vegetable vinaigrette with seaweed

Required: 100–150 g pickled seaweed, 2–3 carrots, 2–3 beets, 3–4 potatoes, 1–2 cucumbers, 50–100 g green or onions, 1–2 tbsp. l. vegetable oil, 1–2 tbsp. l. 3% vinegar, salt to taste, pepper to taste, sugar to taste.

Cooking method: Boil potatoes, beets, carrots, peel, cool and cut into thin slices. Wash the cucumbers and also cut them. Mix all the vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and stir. When serving, garnish with green onions.

Vinaigrette with seaweed

Required: 200 g pickled seaweed, 1 carrot, 1 beet, 1.5 cups pickled onions, 1/2 cup vegetable oil.

Cooking method: Cut the boiled beets and carrots into strips. Mix everything with seaweed and onion, add salt and season.

Sea kale with mayonnaise

Required: 100–150 g pickled seaweed, 50–100 g mayonnaise, 1–2 eggs.

Cooking method: Add part of a finely chopped hard-boiled egg to the pickled seaweed and season with mayonnaise. Place in a salad bowl and decorate with egg slices.

Borscht with seaweed

Required: 100 g pickled seaweed, 100 g beets, 80 g carrots, 20 g parsley root, 50 g onions, 80 g potatoes, 10 g tomato paste, 5 g sugar, 5 g 3% vinegar, 20 g sour cream, bay leaf, parsley, black peppercorns, salt.

Cooking method: Boil the seaweed, cool, chop into strips, and pour cold marinade over it for 8–10 hours. To make the marinade, put salt, sugar, cloves, bay leaves in hot water, boil for 10–15 minutes, then drain the broth, cool and add vinegar to it. Cut beets, carrots, parsley root, onions into strips, add tomato paste, a little water and simmer for 20-30 minutes, then add pickled seaweed and continue simmering. Place potatoes cut into cubes into boiling water, after 10 minutes - stewed vegetables, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, add sour cream and finely chopped parsley to a plate with borscht.

Cabbage soup with seaweed and mussels

Required: 100–150 g boiled mussels, 100 g pickled seaweed, 200 g sauerkraut, 1–2 carrots, 1 bunch of parsley, 1 onion, 2–3 tbsp. l. cereals (millet, rice or pearl barley), 1 tbsp. l. tomato paste, 2 tbsp. l. vegetable oil, 4 tbsp. l. sour cream, spices, garlic, herbs.

Cooking method: Boil the mussels, chop, fry in fat along with onions and roots. Separately, boil the cereal in the broth until almost ready, then add stewed and pickled seaweed, add tomato paste, fried mussels, roots and onions. Then cook until fully cooked. At the end of cooking, add salt, spices and finely chopped garlic. Serve with pieces of mussels, sour cream and herbs.

Sea kale salad

Required: 200 g pickled seaweed, 1 onion, 1-2 tbsp. l. vegetable oil, pepper and salt to taste.

Salad with seaweed and tomato

Required: boiled seaweed, onion, 1–2 tbsp. l. tomato paste, 1–2 tbsp. l. vegetable oil, sugar and salt to taste.

Salad with seaweed and mayonnaise

Required: boiled seaweed, onion, 1/2 cup mayonnaise, sugar and salt to taste.

Salad with seaweed and sauce

Required: boiled seaweed, onion, 1/2 cup hot or sweet sauce.

Salad with seaweed and cucumbers

Required:

Salad with sea and white cabbage

Required: boiled seaweed, 1/4 medium fork white cabbage, grated with salt, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper and salt to taste.

Salad with seaweed and vegetables

Required: boiled seaweed, 1/4 fork white cabbage, grated with salt, 1 fresh cucumber, 1–2 boiled potato tubers, 1 onion, 2–3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.

Salad with seaweed and bell pepper

Required: boiled seaweed, 1/4 fork white cabbage, grated with salt, 1–2 fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of sweet bell pepper, cut into cubes, 1–2 boiled potato tubers, 1 onion, 2– 3 tbsp. l. vegetable oil, garlic, 1 tsp. acetic or citric acid, salt, pepper, sugar to taste.

Salad with seaweed and radish

Required: boiled seaweed, 2-3 medium radishes, 1 onion, 2 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, salt, pepper to taste.

Vitamin salad with seaweed

Required: boiled salted seaweed, 1-2 fresh cored apples, cut into small cubes, 1-2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, sugar to taste.

Salad with seaweed and carrots

Required: boiled salted seaweed, 1 carrot, 2-3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar and salt to taste.

Salad with seaweed and pickled vegetables

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1–2 pickled cucumbers, 2 pickled tomatoes, 1 pod of sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 onion, garlic, 2–3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.

Salad with seaweed, vegetables and apples

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1 pod of salted bell pepper, 1–2 pickled apples, 1 fresh or salted carrot, 1/4 onion, 1–2 tbsp. l. vegetable oil, pepper and salt to taste.

Salad with seaweed and mushrooms

Required: boiled seaweed, 5–6 medium salted or pickled mushrooms, 1 onion, 2–3 tbsp. l. vegetable oil, pepper and salt to taste.

Sea kale with eggplant caviar

Required: 150 g boiled seaweed, 200 g eggplant caviar, vegetable oil, spices, salt to taste.

Salad with seaweed and fish

Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g chum fish or lightly salted pink salmon, 1–2 pickled cucumbers, 1 carrot, 1–2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.

Salad with seaweed and meat

Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g boiled beef, 1 pickled cucumber, 1–2 boiled potato tubers, 1 carrot, 1–2 tbsp. l. green peas, 1/2 cup mayonnaise, salt and spices to taste.

Vinaigrette with seaweed and vegetables

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1 beet, 1 carrot, 1–2 boiled potato tubers, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 onion, 2 tbsp. l. green peas, 2–3 tbsp. l. vegetable oil, salt and spices to taste.

Vinaigrette with seaweed and apples

Required: boiled seaweed, 1 glass of pickled white cabbage, 1 boiled beet, 1-2 apples, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.

Vinaigrette with seaweed and fish

Required: boiled seaweed, 60 g chum salmon or pink salmon or lightly salted cod, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beet, 1 carrot, 1–2 tbsp. l. green peas, 1–2 tbsp. l. pickled cherries, plums or lingonberries, 1/2 cup mayonnaise, herbs, salt, sugar, spices to taste.

Vinaigrette with seaweed and mushrooms

Required: boiled seaweed, 5–6 pieces of pickled mushrooms, 1 boiled beet, 1–2 boiled potato tubers, 1/2 cup of pickled white cabbage, 1–2 pickled cucumbers, 1 onion, 3 tbsp. l. 3% acetic acid solution, sugar, pepper, salt to taste.

Vinaigrette with seaweed and meat

Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g beef, lamb or veal, 1 boiled beet, 2-3 boiled potato tubers, 1-2 pickled cucumbers, 1 carrot, 2-3 tbsp. l. pickled cherries, plums or lingonberries, 1 egg, 1/2 cup mayonnaise, salt to taste.

Vinaigrette with seaweed and shellfish meat

Required: boiled seaweed, 60 g meat of clams, scallops, mussels, squid or octopus, 1–2 boiled potato tubers, 1–2 pickles, 1 carrot, 1 beet, 1–2 tbsp. l. pickled plums, cherries or lingonberries, 1/2 cup mayonnaise, herbs, salt to taste.

Cabbage soup with seaweed and meat

Required: 200–300 g of meat, 1 cup of pickled white cabbage, 1–1.5 cups of boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1 tbsp. l. tomato paste, 1/2 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. sour cream, 2 eggs, bay leaf, parsley, dill, garlic, pepper, salt to taste.

Cooking method: Pour well-washed meat with cold water, bring to a boil and cook until half cooked. Remove the foam that forms on the surface of the broth and add salt. Place white sauerkraut in the broth, boil and then add boiled seaweed, chopped potatoes, and when the potatoes are half cooked, sautéed carrots cut into strips, chopped onions, parsley root. Prepare flour sauté with tomato paste and season with cabbage soup. 10 minutes before readiness, add pepper, bay leaf, garlic, and salt to taste. Serve with chopped egg, sour cream and herbs.

Cabbage soup with seaweed in meat broth

Required: 300–450 g marrow bones, 1–1.5 cups boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1.5 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, herbs, dill, pepper, salt to taste.

Cooking method: Pour well-washed marrow bones with cold water and cook for 2–2.5 hours, after which remove the bones. Add boiled seaweed, vegetables, spices and other ingredients to the prepared broth, brought to a boil.

Green cabbage soup with seaweed

Required: 200–300 g of meat, 1 cup of pickled white cabbage, 1.5 cups of boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1–2 bunches of sorrel, 1–2 tomatoes, 1–2 tbsp. l. margarine, 1 tbsp. l. flour, 1 egg, 2-3 tbsp. l. sour cream, pepper, bay leaf, salt to taste.

Cooking method: Bring well-washed meat to a boil, cook until half cooked, then add white cabbage cut into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, add sautéed carrots and onions cut into strips, add disassembled, washed, chopped sorrel, and tomatoes cut into slices. 10 minutes before the cabbage soup is ready, season it and add spices. Serve with egg and sour cream.

Meat borscht with seaweed

Required: 200–300 g of meat, 1/2 cup of pickled white cabbage, 1/2 cup of boiled seaweed, 1–2 potato tubers, 1 beet, 1 carrot, 1 onion, 1 tbsp. l. flour, 1–2 tbsp. l. tomato paste, 1–2 tbsp. l. margarine, 1 egg, 2-3 tbsp. l. sour cream, spices, salt to taste.

Cooking method: Place well-washed meat in water, bring to a boil, skim off any foam that has formed, add salt and cook until half cooked. Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into pieces or cubes. When the potatoes are half cooked, add sautéed carrots and onions, cut into strips. Prepare flour sauté and season with borscht. Add spices. Add brine or 3% acetic acid solution and sugar to taste. Add beets, stewed separately in fat and vinegar essence, cut into cubes or cubes, into the prepared borscht. Boil for 10 minutes. Served with chopped egg and sour cream.

Green meat borscht with seaweed

Required: 200–300 g of meat, 1/2 cup boiled seaweed, 1/2 potato tuber, 1 bunch of sorrel, spinach, 1 carrot, 1 onion, 1–2 fresh tomatoes, 2–3 tsp. canned beans, 1 beet, 1 tsp. grated garlic, 1 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, salt to taste.

Cooking method: Pour well-washed meat with cold water and bring to a boil. When the meat is half cooked, add boiled seaweed, chopped potatoes, and then (after boiling) add washed chopped sorrel and spinach. Boil and add sauteed carrots and onions, fresh tomatoes cut into slices, 2-3 tsp. canned beans, spices, brine or 3% acetic acid solution to taste, sugar, grated garlic. Add poached beets, cut into cubes or cubes, into the prepared borscht, then cook for 7–10 minutes. Served with chopped egg.

Rassolnik with seaweed

Required: 200–300 g of meat, 1–1.5 cups boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 bunch of sorrel, 1–2 pickled cucumbers, 1–2 tbsp. l. sour cream, parsley, spices, salt to taste.

Cooking method: Rassolnik can be prepared with meat, ham, sausages or sausages. Cut the meat into pieces and cook until half cooked. Add boiled seaweed and boil. After this, place the potatoes cut into cubes, cubes or slices into the pan, add sauteed carrots and onions chopped into strips, and boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut the pickled cucumbers into cubes and diamonds and add cucumber pickle, spices and salt to taste. Before eating, season with sour cream and sprinkle with herbs.

Fish soup with seaweed

Required: 200–300 g fish heads, 1/2 cup boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable fat, spices, salt to taste.

Cooking method: Pour well-washed fish heads (you can add 100–150 g of fish fillet, cut into pieces) with cold water, bring to a boil, and add salt. Then add boiled seaweed, chopped parsley roots and bring to a boil again, then add sautéed carrots, onions, cut into cubes. The potatoes are placed in front of the seaweed and when the potatoes are half-ready, the remaining components are introduced. Spices, salt to taste.

Liquid solyanka with seaweed

Required: 1/2 cup boiled seaweed, 1/2 cup sauerkraut, 1 pickled cucumber, 1 tomato, 1-2 tbsp. l. capers, 30–50 g beef, 20–30 g sausage, 20–30 g ham, 1 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. tomato paste, 1 tbsp. l. sour cream, spices, herbs, salt to taste.

Cooking method: Take several glasses of meat broth, bring to a boil, add boiled seaweed and sauerkraut, boil. When half-ready, add pickled cucumber, salted tomato, capers and meat ingredients: beef, sausage, ham, cut into cubes. Boil all this and add sautéed carrots and onions. Prepare flour sauté with tomato paste. A few minutes before the end of cooking, add salt and spices to taste. Serve with sour cream and finely chopped herbs.

Seaweed soup with mushrooms

Required: 230–350 g bones, 1/2 cup boiled seaweed, 1 carrot, 1 onion, 1–2 parsley roots, 7–8 pieces of fresh mushrooms, 3 tbsp. l. wheat flour, 2–3 tbsp. l. butter, 1 glass of milk, 1–2 egg yolks, salt to taste.

Cooking method: Pour cold water over the well-washed bones and cook until tender. Strain the broth, add mashed boiled seaweed. Grate the sautéed carrots, onions and parsley. Take a glass of milk, heat to 60 °C and add the egg yolk, beat with sautéed flour. Sort out the fresh mushrooms, rinse well and boil in a vinegar-salt solution, then wipe, cut some of the mushrooms into strips. First add sauteed grated carrots, onions, parsley into the broth, then chopped mushrooms and lastly beaten egg yolks, milk and sautéed wheat flour. Boil for 10–15 minutes.

Stewed seaweed

Required: 1/3 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 carrots, 1 onion, 2–3 tbsp. l. tomato paste, 1 tbsp. l. wheat flour, 1 tbsp. l. margarine, sugar, spices, salt to taste.

Cooking method: Take 1 tbsp. l. margarine or butter, pickled white cabbage, all this needs to be simmered for 15 minutes, then add boiled seaweed, add sautéed carrots and onions cut into strips or cubes. Add tomatoes, spices and bring everything to readiness.

Solyanka with seaweed in a frying pan

Required: 1/2 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 40–50 g beef, 20–30 g ham, 20–30 g sausage, 1 carrot, 1 head onions, 1 tbsp. l. margarine, 1–2 tbsp. l. tomato paste, herbs, spices, salt to taste.

Cooking method: Fry the pickled white cabbage in margarine until soft, then add boiled seaweed, pickled cucumbers, tomatoes, cut into slices, add beef, ham, sausage, sauteed carrots, cut into strips, onions and 1 tbsp. l. tomato Bring everything to readiness. Add salt and spices to taste. Sprinkle with herbs before serving.

Sea kale stewed with pork

Required: 200 g boiled seaweed, 200 g pork, 50 g lard, 1 tbsp. l. soy sauce, 1/2 onion, salt to taste.

Cooking method: Finely chop the boiled seaweed. Clean the raw pork pulp from fat and cut into slices. Chop the onion. Place pork and onions in a very hot frying pan with a small amount of fat and fry. Add seaweed, soy sauce, 1-2 cups of broth and, when the liquid boils, pour in the melted lard.

Sea kale stewed with chicken

Required: 200 g boiled seaweed, 700 g chicken meat, 50 g lard, 1 tbsp. l. soy sauce, 1/2 onion, 1 egg (white), salt to taste.

Cooking method: Chop the onion. Cut the flesh of the boiled chicken into slices, green onions into pieces. Put onions in a very heated frying pan with a small amount of fat, fry them, then add chopped boiled seaweed, chicken slices, pour in 1/2 cup of broth and let it boil, add melted lard.

Sea kale in syrup

Required: 1 kg of boiled seaweed, 1.5 kg of granulated sugar, 2 glasses of water, 1–2 tsp. citric acid.

Cooking method: Pass the boiled seaweed through a meat grinder, prepare sugar syrup in an enamel bowl and filter. Add citric acid 1.5–2 tsp to the hot syrup. for 1 kg of cabbage, put 500 g of chopped seaweed on 1 kg of syrup and soak in the syrup for soaking for 1 hour. Then cook for 20–25 minutes until tender, then add an infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor . Pour the finished jam hot into glass jars. Using the same recipe, you can prepare jam from seaweed with lingonberries.

Salad "Captain"

Required: boiled seaweed, boiled beef meat, sauerkraut, boiled beets, boiled potatoes, 1-2 pickled cucumbers, 1 carrot, pickled lingonberries or cranberries, 1 egg, mayonnaise, fresh parsley, salt and pepper to taste.

Carolina salad

Required: boiled seaweed, sauerkraut, boiled beef, 1 pickled or pickled cucumber, 1–2 boiled potato tubers, 1 carrot, 1–2 tbsp. l. green peas, mayonnaise, salt, spices to taste.

Salad "Merchant"

Required: boiled seaweed, sauerkraut, 1 bell pepper, 1–2 soaked apples, 1 fresh carrot, 1/4 onion, 1–2 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Mariana"

Required: boiled seaweed, white cabbage, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper, salt to taste.

Cooking method: White cabbage is finely chopped and ground with salt, seaweed and onion are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

Salad "Natalie"

Required: boiled seaweed, 1–2 fresh apples, 1–2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, salt and pepper to taste.

Cooking method: Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt and pepper.

Salad "Oxy"

Required: boiled seaweed, 100 g salted or pickled mushrooms, 1 onion, 2-3 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Olesya"

Required: boiled seaweed, white cabbage, 1 onion, several fresh cucumbers, 2-3 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.

Cooking method: White cabbage is finely chopped and rubbed with salt, seaweed, cucumbers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

Salad "Island"

Required: boiled seaweed, white cabbage, 1 head of onion, several fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of sweet bell pepper, cut into cubes, 1-2 boiled potato tubers, 1 head of onion, 2-3 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, garlic, salt, pepper, sugar to taste.

Cooking method: White cabbage is finely chopped and ground with salt, seaweed, cucumbers, tomatoes, carrots, sweet peppers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

Salad "Primorsky"

Required: boiled seaweed, pickled white cabbage, lightly salted chum salmon or pink salmon, 1–2 pickled cucumbers, 1 carrot, 1–2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.

Salad "Rogneda"

Required: boiled seaweed, pickled white cabbage, 1 boiled beet, 1-2 fresh apples, 1-2 boiled potatoes, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.

Salad "Sakhalin"

Required: boiled seaweed, 1 onion, 2 fresh cucumbers, 1 carrot, sour cream, salt to taste.

Cooking method: Cut all products into small pieces, add sour cream and salt.

Salad "Szeged"

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1–2 pickled cucumbers, 1 pod of sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 onion, garlic, 2–3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.

Cooking method: Seaweed, pickles, peppers, carrots, boiled potatoes, and onions are chopped. Mix thoroughly, season with vegetable oil, add salt and pepper.

Salad "Tynyanov"

Required: boiled seaweed, 1 carrot, 2-3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar, salt to taste.

Cooking method: Seaweed, carrots, apples, plums are chopped. Mix thoroughly, add the juice of half a lemon, sour cream, salt and pepper to the salad.

Salad "Tana"

Required: boiled seaweed, chum salmon or pink salmon or boiled cod, pickled white cabbage, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beet, 1 carrot, 1–2 tbsp. l. green peas, 1–2 tbsp. l. pickled cherries, plums or lingonberries, mayonnaise, fresh parsley, salt, sugar, spices to taste.

Far Eastern soup

Required: 2 liters of water, 200–300 g of fish heads, 1/2 cup boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable oil, spices, salt to taste.

Cooking method: Pour well-washed fish heads (you can add sea fish fillets) with cold water, bring to a boil, and add salt. Then add potatoes. When the broth boils, cook until the potatoes are half cooked. Add seaweed and chopped parsley roots. Fry the carrots and onions in vegetable oil and add when the soup is ready. Spices, salt to taste.

Kelp marinade with soy sauce and honey

Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce, 2 cloves of garlic, 1.2 l. water.

Cooking method: 30 gr. Boil dried kelp in 1.2 liters of water for 30 minutes. Take out the kelp and cut it into thin strips (0.5 cm). Add 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce and 2 minced garlic cloves. Simmer for 10 minutes in a wok, then add 1 cup of the kelp broth. Cover with a lid and simmer for another 5 minutes on the lowest heat. (If you don’t have such a frying pan, then you can, of course, use a regular one with high sides). When cool, refrigerate for at least 2 hours. Serves 4–8.

Kelp marinade with ginger and honey

Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce, 2 cloves garlic, 1 tsp. crushed ginger and juice of 1 lemon.

Cooking method: prepare kelp as in the previous recipe. Add 2 tsp to the kelp. honey, 1 tsp. crushed ginger and juice of 1 lemon. Mix everything and marinate in the refrigerator for at least 2 hours.

Azuki beans (small red beans) with zucchini and kelp

Required: 1 cup azuki beans, previously washed and soaked; 1 strip of kelp, 2-3 inches long, also pre-washed and soaked; 1 zucchini, cut into small cubes; 1/8 or 1/4 tsp. sea ​​salt (of course, you can use regular salt).

Cooking method: Place the kelp on the bottom of the pan, place the zucchini on top, then place the azuki beans. Fill this with the water in which the kelp was soaked, so as to cover only the zucchini, but not the beans. Bring to a boil, reduce heat to medium, cover and cook until tender (1.5–2 hours). Add enough water to cover the beans, add sea salt and simmer until tender (another half hour).

Pinto beans with vegetables and kelp

Required: 1 cup presoaked pinto beans; half a cup of onion, diced or sliced; 1/4 cup celery, cut into large cubes or rectangles; 1/8 cup fresh sweet corn; 1/4 cup carrots, cut into large cubes; 1 strip of kelp, pre-soaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon sea salt; chopped green onions for garnish.

Cooking method: Place the kelp on the bottom of the pan. On top, in layers, onions, celery, corn, carrots. Place the pre-soaked beans on top of the vegetables. Add enough water to just cover the beans. Bring to a boil, reduce heat to medium. Cook for about 2 hours until 80% done, adding water as needed to just cover the beans. Then add sea salt and continue cooking until the beans are soft, about another half hour.

Lentils with vegetables and kelp

Required: 1 cup washed lentils; 1/2 cup finely chopped onion; 1/8 cup diced celery (solera), 1/4 cup diced carrots, 1 1-2 inch strip of kelp, soaked and finely chopped, sea salt solution.

Cooking method: Place the kelp on the bottom of the pan. Next, in layers - onion, celery and carrots. Place lentils on top of vegetables. Add water to cover the vegetables. Bring to a boil, reduce heat to medium, cover and simmer for 45 minutes - 1 hour, occasionally adding water as needed to just cover the lentils. When the beans are 70% cooked, season with sea salt to taste and continue cooking for a few more minutes until done. Do not add more water after salting.

Brown rice with kelp

Required: 1 cup brown rice, 1.5 cups water; a pinch of sea salt; 1 strip of kelp 8 cm long; 2 drops of sesame oil (sesame),

Cooking method: Wash the rice and place it preferably in a pressure cooker or in a steel pan or in a fireproof ceramic dish. Add water, salt, kelp, oil. Cover tightly with a lid. Bring to a boil over high heat. Then reduce the heat and cook for 1 hour. Do not open the rice while cooking! When ready, remove the lid and stir everything carefully with a wooden spoon. Cover tightly again and let the rice sit for another 5 minutes before serving. Do not cook in aluminum cookware under any circumstances!

Dried seaweed causes fear and bewilderment for most housewives. After all, this is far from the most widely used product and not everyone knows how to handle it. In fact, such cabbage simply cannot cause any difficulties during the cooking process. Using it, they turn out to be very tasty, and most importantly, healthy. In most cases, oil is used for dressing, but for mayonnaise lovers, it can be noted that in absolutely any of the proposed recipes, you can add your favorite sauce instead of oil. Some experimenters prepare dried seaweed salad even with sauces such as Tartar and Tzatziki.

This ready-made product can be easily purchased in any store. But is there any point in overpaying if it’s not difficult to prepare it yourself? A healthy, simple and surprisingly tasty dish is prepared incredibly quickly and surprisingly simply. It turns out impeccable, aromatic, light, rich.

Required:

• 400 gr. dry seaweed;
• 300 gr. carrots;
• 1 tbsp. l. salt;
• 2 tbsp. l. Sahara;
• 1 tsp. pepper;
• 3 garlic cloves;
• 20 gr. oils;
• 10 gr. vinegar 9%.

Preparation step by step:

1. The seaweed is placed in a bowl and filled with water, in which it is kept for about fifteen minutes. After this, it must be washed, as there may be grains of sand on it, which are simply unacceptable in a salad.
2. The carrots are washed, peeled and then grated on a grater, which is designed for preparing vegetables in Korean.
3. The garlic is peeled and finely chopped on a board with a knife, then mixed with cabbage and carrots.
4. Sugar, salt, pepper, oil and vinegar are added to the almost finished salad.
5. Mix everything not with a spoon, but with your hands, after which you let it sit for at least an hour.

Important! There may be a white coating on the cabbage. You should not be afraid of this - this is a completely normal phenomenon and the product is not considered spoiled.

Dry seaweed salad recipe

An amazing, unexpected combination of the most ordinary seaweed and tender pork. Despite its simplicity and minimal composition, the salad turns out to be quite nutritious, at the same time a little piquant and unexpectedly bright. In many ways, the dish is improved by adding garlic to it, which makes the taste richer and gives it a simply impeccable aroma.

Required:

• 150 gr. dried seaweed;
• 200 gr. pork;
• 30 gr. oils;
• 2 cloves of garlic;
• 30 gr. soy sauce.

Preparation step by step:

1. Simply pour cool water over the cabbage and leave for an hour.
2. The meat is cut into small pieces and then placed in a frying pan, in which it is fried. If necessary, add salt and pepper during frying.
3. The softened cabbage is thrown into a colander and washed thoroughly, after which it is placed in a saucepan, filled with water and boiled for about ten minutes over low heat.
4. After cooking, it is again thrown into a colander, where all the water is allowed to drain.
5. Then it is placed in a frying pan and fried with oil for about five minutes. During the frying process, the sauce is also added.
6. The prepared and always cooled products are poured into one bowl, peeled and chopped garlic is added to them, then mixed.

Important! During the cooking process, cabbage emits a fairly unpleasant odor, but the salad itself will not have it. In addition, foam constantly tries to escape from the pan, so it is highly not recommended to leave this process unattended.

How to make dry seaweed salad

Due to the fact that potato tubers are involved in the salad, this dish can serve not only as a simple appetizer, but also as a full-fledged side dish. It turns out to be simple in terms of composition. But satisfying, healthy and original. The addition of white cabbage makes the dish a little spicy and contrasting, which is only beneficial for it. Another feature is the addition of white pepper, which, unlike black, has an amazing quality - it does not interrupt the taste of the products and their aroma, but complements it.

Required:

• 200 gr. dried sea cabbage;
• 2 potatoes;
• 300 gr. white cabbage;
• 1 onion;
• 30 gr. oils;
• 40 gr. dill;
• 1 tbsp. l. lemon juice;
• 1/4 tsp. salt;
• 1/4 tsp. white pepper.

Preparation step by step:

1. Dried cabbage is removed from the package and washed. Then it is placed in a saucepan with water and left for half an hour, after which it is put on the fire and brought to a boil.
2. The water is immediately drained and the cabbage is chilled.
3. White cabbage is washed and finely chopped with a knife, sprinkled with lemon juice and kneaded a little with your hands.
4. Potatoes are washed using a brush, placed in a pan and boiled, then cooled, peeled and cut into strips.
5. Peel, wash and then chop the onion into halves of rings with a knife.
6. The dill is washed, dried and finely chopped with a knife.
7. The products prepared for the salad are placed in a bowl, salted, pepper and oil are added and mixed.

Tip: The methods for preparing cabbage are different in each recipe. In some it is simply soaked in water, in others it is boiled, and sometimes it is also fried after that. Each housewife has the right to decide which cooking method suits her best. Depending on the preparation, the cabbage may simply be softer or harder, but in any case you can use it for salad.

Dry seaweed salad

It is incredibly easy to prepare such an unusual salad. Perhaps the most difficult part of this process will be boiling and peeling the eggs. But no housewife should be frightened by such ridiculous difficulties. As a result, the dish turns out to be very tender, satisfying and, naturally, healthy.

Required:

• 150 gr. dried seaweed;
• 1 onion;
• 3 garlic cloves;
• 5 eggs;
• 1/2 lemon;
• 1/4 tsp. pepper;
• 20 gr. soy sauce;
• 20 gr. oils

Preparation step by step:

1. Simply pour freshly boiled water over the cabbage and cover the container with a lid. Steam for about half an hour.
2. After steaming, the water is drained, and the cabbage is cut into several parts and washed to remove small debris.
3. Add soy sauce, freshly squeezed lemon juice and pepper.
4. Place the eggs in a saucepan filled with water and put on the fire, boil for no more than twelve minutes. Then the hot water is drained and very cold water is poured in.
5. After cooling, the eggs are peeled and cut into small cubes.
6. The onion is peeled and finely chopped, then placed in a frying pan, oil is added and fried.
7. Peel and chop the garlic, add it to the onion and simmer for a few seconds.
8. All products are combined and mixed.
9. Let the salad sit for about thirty minutes.

Dry seaweed salad

The original recipe calls for the use of Chinese cabbage rather than sea cabbage, but through bold experiments it became known about a completely new dish in which squid is combined with a seafood product. The combination is excellent. has simply unsurpassed qualities. It will especially appeal to those who are partial to all kinds of seafood.

Required:

• 150 gr. dried sea cabbage;
• 200 gr. squid;
• 3 eggs;
• 100 gr. rice noodles;
• 100 gr. mayonnaise;
• 20 gr. soy sauce;
• 1/4 tsp. Italian herbs.

Preparation step by step:

1. Before adding the cabbage to the salad, place it in a bowl and fill it with cold water, in which it softens for half an hour. Afterwards, it is washed and cut well, placed in a frying pan, oil is added and the lid is closed and simmered for five minutes.
2. After five minutes, add soy sauce, spices and chopped and washed squid into thin strips. In this composition, the products simmer for another five minutes.
3. Rice noodles are placed in already boiling water and kept in it for no more than two minutes, no more, since they cook very quickly and there is a high chance of simply overcooking them.
4. The noodles are drained and cut into shorter strips.
5. Boil the eggs for about twelve minutes in a saucepan filled with water. After boiling the eggs, drain the boiling hot water and pour the cold water into the saucepan. The eggs cool in it and then they are peeled and cut into cubes with a knife.
6. All ingredients without exception are poured into a salad bowl, mayonnaise is added to them, and everything is actively mixed.
7. The salad is ready to serve; you don’t have to wait until it cools down. It is tasty not only cold, but also warm.

Important! In the process of frying squid, it is necessary to strictly adhere to the time frame. This particular seafood is very capricious; if you overcook it even a little, the meat will be incredibly tough and unsuitable for eating.

Without a doubt, having tried at least one of the presented dishes, you will want to cook them at least periodically. And it may even seem strange that until now dried seaweed has not been used as a main component or. In fact, it’s very tasty, and without a doubt healthy, and incredibly simple, deliciously fast. Moreover, there are no restrictions. This seafood goes well with anything, meat, vegetables, and even fish. Despite the initial unsightly appearance of cabbage itself, it looks appetizing in all dishes and acquires the most amazing taste. And you can talk about its benefits forever, because as many useful substances as are contained in it are not so easy to find in other products.

And kelp. And I very often buy kelp in dry form and make a salad from it.

Therefore, I was interested to know why dried seaweed is so beneficial for our body? And I decided to write this post.

I hope this information is useful to you too☺

From this article you will learn:

Dried seaweed - beneficial properties and recipes

Sea kale can be found quite often in grocery stores.

It is sold both as an independent product and in the form of a variety of salads, for example, with Korean carrots, eggplants, etc.

But dry kelp (the second name for seaweed) often remains unclaimed, although it is what should be purchased by those who want to receive its benefits to the maximum extent.

What is the value of dry seaweed, how is it prepared, how to use it correctly and how to cook it, we will consider further.

What is dried seaweed?

After landing on land, algae in any case undergo a drying process, which helps get rid of excessive amounts of moisture.

Afterwards, it can be sent to a factory, where it will be turned into canned food, in a dryer, or under a press (the latter method is used when further use is intended for cosmetic preparations).

Dry seaweed is the same seaweed, just in a more natural form. They are dried after collection and processed before being used for food.

They are more useful because they do not contain flavorings and various additives used to prepare canned food.

Again, if ready-made seaweed is used only for salads or eaten separately, then dried seaweed can be used to prepare a variety of dishes, but more on that later.

A lot depends on how the kelp was dried.

How to make dried seaweed - Cooking technology

There are several types of dried seaweed.

Let's look at the most common ones.

• Freezing

Cryliophilization or freezing is considered the crudest way to dry kelp. Indeed, during it the quality and nutritional properties of the product deteriorate significantly.

Also, which is especially important for Japanese cuisine, it becomes impossible to recognize the type of seaweed at the molecular level.

But there are more than 30 types of them and each has its own characteristics and fundamental differences.

This is interesting! Few people know, but seaweed, depending on the type, can be used for making broths and snacks, as well as in the confectionery industry. The second courses from it turn out very tasty and satisfying.

• Spray drying

This processing method is carried out by exposure to hot air in special dryers. Algae is dried at a temperature of 200-300 degrees.

This option is also not considered the most optimal; it has disadvantages similar to the previous one.

But at the same time it is the least expensive and precisely because of this it is quite widespread.

• Instant drying

This option for harvesting seaweed is considered the most optimal. With it, the temperature in a special device rises sharply above 40 degrees.

As a result, kelp is preserved in a natural way, its maximum benefits and nutritional qualities are preserved.

Cabbage prepared from dry product is perfectly absorbed by the body.

• Vacuum drying

For this processing method, special vacuum filters are used. In this case, high temperatures are not used.

Spirulina is most often prepared using the vacuum method. Tunnel drying is similar to this method, but with it the temperature is gradually increased to 50 - 80 degrees.

• Infrared drying

This method is innovative. Drying is carried out in special devices.

As a result of processing, very valuable products are obtained, even healthier than natural ones due to the removal of harmful substances as a result of processing.

Iodine, alginate and mannitol remain in the composition almost 100%.

The raw materials can be laid out in one layer, and then the shape is perfectly preserved, because no stirring required during processing.

If there are several layers, the algae may be slightly damaged externally, but this does not affect the content.

Composition of dried seaweed

Everyone knows that iodine is the main component of seaweed.

But in fact, algae’s abilities are much broader.

Yes, iodine is the main element, but it is supplemented by potassium, magnesium, iron, phosphorus, vitamins and many other useful macro and microelements.

It contains a lot of folic acid and fructose.

What are the benefits of dried seaweed?

Regular consumption of it promotes:

• prevention of atherosclerosis;
• cleansing blood vessels and vein walls from cholesterol plaques;
• normalization of blood clotting, preventing the formation of blood clots;
• strengthening the immune system;
• normalization of metabolic processes;
• regulation of water-salt balance in the body;
• getting rid of edema;
• speedy healing of wounds and burns.

Note! They say that the Japanese owe their longevity primarily to the regular presence of kelp in their diet.

Seaweed is used both internally and externally.

In the second version, it is valued for its composition, similar to healing mud.

Algae masks promote rejuvenation, tighten the skin, make it more elastic, accelerate wound healing, and relieve inflammation.

It also has an effective effect on internal systems and organs. For example, seaweed wraps help fight diseases of the female reproductive system.

It is recommended to treat colds and especially problems with the respiratory system using For this, after washing the kelp, the water is not poured out, but collected in a separate container (the first one is especially valuable, despite the fact that it contains sand, it can be used further). Afterwards it is heated and breathed, covered with a towel for a quarter of an hour.

Note! The remaining water after preparation can be used for rinsing for sore throats and for rinsing the nose for sinusitis.

For sore joints, it is enough to pour boiling water over the kelp, let it stand for a while, squeeze it out and apply it to the sore spot for a couple of hours, wrapped in a warm blanket or blanket.

How to eat dry seaweed correctly?

In order for dried seaweed to retain its benefits, it must not only be properly prepared, but also prepared for use.

To do this, you need to soak it for a while. Depending on the volume, the time can range from 2 to 8 hours.

Advice! Before soaking dried seaweed, keep in mind that it will increase in size by 1.5-2 times, so select a container of suitable volume for this.

Afterwards, the kelp must be cut with scissors.

This has to be done if they have retained their shape, because in their natural form algae reach a length of 3-7 meters.

Then rinse thoroughly so that all the sand is washed out.

After the water has drained, the seaweed is ready to eat. It can then be used for cosmetic, medicinal or culinary purposes.

All recipes are simple.

What can be prepared from dried seaweed - recipes

Laminaria is often used as part of a variety of diets.

It satisfies perfectly, despite its low calorie content (depending on the cooking method, 100 grams contain from 10 to 100 kcal), and any dish prepared from it is very tasty.

In many recipes, the seaweed is boiled.

But only pre-cleaned ones that have been carefully processed before drying are suitable for this. How long to cook should be indicated on the package.

Salad with soy sauce and dry kelp

It's very easy to prepare.

For 100 g of dry cabbage you will need three cloves of garlic, a small onion, a spoonful of soy sauce, a little sesame seeds, salt and pepper to taste.

Soak the kelp for an hour, rinse and bring to a boil over low heat. Then boil for 10 minutes and turn off.

Rinse several more times, drain excess liquid, cut into small pieces.

Add the stewed on a regular plant. oil onion, season with soy sauce, crushed garlic, add sesame seeds, salt and pepper. Ready!

Despite its simplicity, dry seaweed salad turns out so tasty that it wouldn’t be a shame to serve it on a holiday table.

Dietary soup with dried kelp

Meals for weight loss can be satisfying and tasty, and this recipe is excellent proof of that.

Peel the chicken leg, add water, cook for about 40 minutes, remembering to remove the foam.

Remove the chicken, strain the broth, put dry kelp in it and continue cooking.

After 20 minutes, add chopped chicken, finely chopped onion quarter, grated carrot.

When the whole mass begins to boil, pour 5 pre-beaten quail eggs into it in a slow stream. A few minutes and the soup is ready.

When serving it, it doesn’t hurt to sprinkle it with fresh herbs.

Dried seaweed sauce

This rather original sauce is suitable for dressing almost any dish.

To prepare it, you need to take a glass of dried kelp, pour it into a liter jar, pour 600 ml of boiling water, cover and leave for 5-6 hours until it swells.

Grind a spoonful of cumin, 8-10 peppercorns, 3 clove buds in a meat grinder, mix with seaweed, pour in two-thirds of corn oil (can be replaced with vegetable oil), mix, whisking lightly.

After a day, the sauce is ready for use.

Just don't do too much. The shelf life of the finished sauce when stored in the refrigerator is no more than 2 weeks.

Harm and contraindications

Sea kale has no contraindications and, if used correctly, cannot cause harm.

It should not be abused only in case of individual intolerance to iodine, serious forms of allergies, severe diseases of the kidneys and gastrointestinal tract.

It is advisable for pregnant women to consult a doctor before taking kelp orally or using it externally.

Now you know the benefits of dry seaweed, how to prepare delicious dishes from it, and how to use it for cosmetic and medicinal purposes.

It is advisable to buy it in small briquettes and only in pharmacies or specialized stores.

Alena was with you, bye everyone!

Sea kale is not on the list of products loved by the mass audience - which is a pity. Few connoisseurs know how tasty it can be, and the benefits and dietary qualities of seaweed are legendary. True, they mainly walk from the kitchen to the dining room of sanatoriums, and even between the tables of Asian restaurants. They are prevented from going further by social prejudices and the deep-rooted stereotype that seaweed is unappetizing, not beautiful, too salty/bland/slippery and simply not tasty. Although, in reality, it turns out that most adherents of such rumors not only do not know how to cook it properly themselves, but have simply never tried truly high-quality and properly prepared seaweed. Meanwhile, not only from fresh and spicy marinated seaweed, but even from dried seaweed, you can create such a culinary masterpiece that henceforth, in response to the question “What to cook?” your household will ask you for seaweed. Want to pull off this trick? So, let's learn how to cook from dry seaweed.

Sea kale: composition and properties. The benefits of seaweed
Sea kale is a colloquial and gastronomic name, but the real name of this brown algae is kelp. Since it is found mainly in the waters of the eastern seas (Japanese, Kara, White), it has long been and to this day remains a traditional food product for the peoples inhabiting their coasts. Many of them, not distinguished by a rich diet, sometimes survived precisely thanks to seaweed - or rather, its nutritional qualities. Laminaria has a unique chemical composition, in which the lion's share is occupied by microelements: chlorine, potassium, sodium, magnesium, phosphorus, silicon, calcium, iron, zinc, vanadium, manganese and even nickel, molybdenum and cobalt. But this entire spectrum simply pales in comparison with the amount of iodine contained in seaweed in a form that is easily absorbed by the human body. That is why kelp is strongly recommended for use by everyone who suffers from thyroid diseases and others associated with iodine deficiency, and indeed by everyone - for the purpose of prevention. The list of indications includes: goiter, atherosclerosis, a tendency to increase blood sugar, cholesterol deposition and the formation of blood clots. Wounds, swelling and burns heal much faster under the influence of kelp, and largely due to the organic form of iodine in its composition. Special pharmaceutical preparations have been created based on dried kelp, but it is no less effective as part of daily nutrition.

In addition to trace elements and mineral salts, seaweed contains vitamins, amino acids, polysaccharides and even the popular sweetener mannitol. And the structure of kelp fibers and its ability to absorb large volumes of water made it a natural remedy for stimulating intestinal motility. But kelp also gives up moisture as readily as it absorbs it - which is why the nutritional value of dried seaweed is in no way inferior to fresh one. After being extracted from water, dried and pressed, it is still actively involved in the processes of normalizing metabolism, improves immunity and raises the overall tone of the body. When consumed regularly, seaweed has a positive effect on the balance of the nervous system, strengthens bone tissue, heart muscle and blood vessel walls. The ability of kelp to remove heavy metals, radionuclides, antibiotic breakdown products and other toxic substances from the human body is widely known. Seaweed in baby food helps nourish the blood vessels of the brain and the proper development of the visual organs, and it increases endurance and improves memory at any age. In addition, it has been noted that in Japan, where kelp is eaten more than in other countries of the world, a uniquely low number of cases of breast cancer has been recorded.

Preparation of dry seaweed
Dried seaweed is devoid of only water, and all vitamins, minerals and biologically active substances remain intact. After drying, it is packaged in sealed bags and briquettes under vacuum, so that the benefits are preserved even during long-term transportation and storage. But, of course, few people dare to eat dry kelp. Before eating or adding to other dishes, dry seaweed must be prepared. This is not difficult to do and does not take much time. But it is better to observe 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 from 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 amount of seaweed that you plan to cook at one time with cool drinking water in a deep bowl of suitable volume (to completely cover the kelp) and leave to soak for several hours. Depending on your capabilities, aim for a time of 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. Take this into account when choosing dishes and the amount of water for soaking.
  
• In the morning, drain the water, transfer the swollen seaweed to a colander and rinse under running water several times to remove any remaining sand. Rinse the seaweed one last time with drinking water, not chlorinated tap water. Gently squeeze the kelp or allow excess water to drain through a colander.
  
• Using scissors or a knife, cut the seaweed into manageable pieces.
  
• Pour the kelp with a small amount of vegetable oil: linseed, sesame, but you can also olive, sunflower or any other. Stir.
  

There is no need to cook seaweed. Firstly, it will destroy the microelements and vitamins in its composition. Secondly, it simply doesn’t make sense, because kelp is completely ready to eat after the moistening procedure described above, but after cooking it becomes tough. This recipe is the simplest, least labor-intensive and, as a result, the healthiest of all. As a result, seaweed is suitable both for independent use as a salad or side dish, and for adding to other, more complex dishes. Of course, recipes that do not involve heat treatment are preferable. Therefore, we specially selected those that have been tested by the experience of chefs, the taste of gourmets and simply the author’s personal preferences. You are free to choose at your own discretion and find new, tasty and healthy options for preparing dry seaweed.

Recipes for dishes with seaweed

1. Seaweed with soy sauce. Take 100 grams of dry seaweed, 3 tablespoons of natural soy sauce, 1 tablespoon of cedar oil (can be replaced with other virgin vegetable oil), 1 teaspoon of Korean soy sauce seasoning. Soak the seaweed in water and rinse. Mix soy sauce with vegetable oil, add seasoning mixture and beat lightly with a fork. Chop the kelp and place it in 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 vegetable oil for frying, a pinch of salt, sugar and ground red pepper. Soak the seaweed for several hours, then rinse and cut into manageable pieces. Peel the carrots, grate them on a coarse grater and fry them in vegetable oil in a frying pan with high sides. Chop the garlic and add to the carrots along with pepper and salt. Let the vegetables cool slightly in the pan, then add the cabbage to them, pour over the soy sauce and stir. Serve as a warm salad or side dish.
   
3. Salad of sea and white cabbage. Take 50 grams of dry seaweed, half a kilo of white cabbage, 200 grams of low-fat sour cream or natural yogurt without additives, 1 medium-sized cucumber and lettuce pepper, a few green onions, a pinch of salt. Soak the seaweed, rinse and chop. Chop white cabbage, add salt and lightly crush in a deep salad bowl. Cut the pepper and cucumber into small cubes and add to the salad. Chop the onion, place in a salad bowl, pour over yogurt or sour cream and mix 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 pieces. 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 boiling water over it. Mix sugar and vinegar and pour this mixture over the onion. In a deep salad bowl, mix cabbage with onions, eggs and crab sticks. Mix soy sauce with oil, season the salad and stir. Place and distribute the caviar on top and serve.
   
5. Hearty seaweed salad. Take 50 grams of dry seaweed, 5 medium-sized 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. Mix sour cream with salt and pepper. Mix potatoes, eggs, cabbage and onions in a salad bowl. Season with sour cream and serve.
   

When choosing a recipe, remember that an adult who constantly lives in conditions of iodine deficiency (and this characteristic applies to the vast majority of our compatriots) needs to eat at least 30 grams of seaweed to fill the daily need for this element. But, if even that weighty argument has not made you get used to the specific marine aroma of kelp, try chopping dry seaweed and sprinkling it on other dishes. You will not feel the taste or smell of seaweed, but your body will receive the necessary benefits. Don't believe me? Then it’s time to be surprised: marmalade and marshmallows also contain seaweed, or more precisely, the jelly-like component agar-agar made from it. Here’s another reason to love and cook seaweed more often.