Seaweed dishes. Seaweed: recipes for every taste Recipe for cooking seaweed dishes

You can cook many tasty and healthy dishes from seaweed, fortunately, it is not expensive at all, and is sold in almost every store. I suggest you use some interesting recipes, please your family and guests and prepare simple seaweed dishes, the recipes for which I will give you.

Prepare cutlet mass (beef 400-500 g, boiled seaweed - 100 g, wheat bread - 50 g, milk - ½ cup, mince, add salt, pepper), make cutlets, breaded them in breadcrumbs, fry.

Garnish with fried potatoes, pickles, fresh tomato salad.

Recipe 2. Seaweed salad with squid

• squids: 6 pieces
• frozen Hawaiian mix
• cucumber - 1 piece
• seaweed, mayonnaise, salt, pepper, vegetable oil - to taste

It takes 30 minutes to cook

This simple birthday salad is very often very helpful to me when there is no time to prepare food. Moreover, I want to say that it is also quite tasty, than finally conquered me and my household. Fast, tasty, cheap and even a little useful)) After all, seaweed, rich in iodine, is included in the recipe! And not everyone can be forced to eat seaweed. But in combination with these products, its taste is simply great.

So, when you come home from work, take care of buying a frozen Hawaiian mix. Nowadays it is sold in all stores, so you won't have to search for a long time.
When we come home, we boil the squid. As you know, this takes an indecent little time. Wait until the water boils and cook for 3 minutes (if the meat turns white, then the squids are ready!). Add 4 tablespoons of water, 1 tablespoon of vegetable oil to the Hawaiian mixture and put in the microwave at full power for 8 minutes. At this time, cut the squid and cucumber. Mix them with the Hawaiian mixture, seaweed, season with mayonnaise and salt and pepper to taste. That's it, the salad is ready, you can eat it hot!

Recipe 3. Omelet with seaweed

For an omelet, we will need 3-4 raw eggs, ¼ glass of milk, 100 g of boiled kelp, a piece of butter, herbs, salt.

How to cook: Finely chop the kelp, place in a preheated pan with melted butter. Beat eggs with milk, salt. Pour the resulting mixture over seaweed, bake in a preheated oven for 10-15 minutes. Sprinkle the finished omelet with finely chopped herbs.

Recipe 4. Snack of their seaweed and cottage cheese

This snack is easy to prepare. It can be used as a stand-alone dish or as a dressing for sandwiches. Try it yourself, you won't regret it!

For cooking, we need to prepare 150 g of softened butter, 150 g of pasteurized not very sour cottage cheese, 50 g of boiled kelp, salt to taste.

How to cook: Pass the kelp through a meat grinder, preferably twice. Rub the cottage cheese through a fine sieve, beat the soft butter with a fork. Mix seaweed puree with butter and cottage cheese, salt to taste, beat until fluffy. It will turn out very tasty if you grease a slice of dried black bread or thin crispbread with this mixture.

Recipe 5. Millet porridge with seaweed

• Millet 300 g,
• sea ​​cabbage 150 g (canned food),
• pumpkin pulp 500 g,
• milk 1 l,
• sugar 2 tablespoons,
• salt to taste.

Finely chop the pumpkin pulp, put in boiling milk and cook for 15 minutes. Add millet, salt, sugar and boil the porridge. When the porridge is boiled, add seaweed, salt, sugar, rolled in a meat grinder, and put the saucepan in a preheated oven for 20 minutes. To prevent the porridge from burning, the pan must be placed on a baking sheet with hot water.

Recipe 6. Seaweed salad with wine

• 500 g of seaweed,
• 300 g lettuce leaves,
• 100 g of vegetable oil
• 70 g chicken broth,
• 20 g starch
• 20 g of wine
• 20 g sugar
• salt to taste.

Me and my husband are very fond of seaweed. Previously, they simply purchased it in stores by weight or in sealed jars. But one fine day we wanted some variety and, having found one culinary recipe, amazing in simplicity and taste, in one of the periodicals, I decided to start preparing a new food for us - seaweed salad. Now I will share with you the secrets of this Japanese cuisine snack. So, first we wash the cauliflower with running water, put it in a pot of boiling water and cook for 7-10 minutes.
Next, fry the salted lettuce leaves in vegetable oil, then pour a small amount of chicken broth into them and simmer for several minutes. After that, put all the contents of the pan on a plate. In the same pan, fry the seaweed for 2-3 minutes, then gradually pour in the wine, the remaining chicken broth, add starch and sugar. Mix the whole mass and bring to a boil, then turn off the fire. When the salad has cooled down a little, put it in a salad bowl and serve it to the table.

Recipe 7. Borscht with seaweed

• 100 grams of beets
• 80 grams of carrots,
• 20 grams parsley root
• 50 grams onions,
• 80 grams potatoes,
• 10 grams tomato paste,
• 5 grams sugar
• 5 grams 3% vinegar,
• 20 grams of sour cream,
• Bay leaf,
• parsley,
• black peppercorns,
• salt.

Boil seaweed, cool, chop into strips, pour cold marinade for 8 - 10 hours. For the marinade, put salt, sugar, cloves, bay leaves in hot boiled water, boil for 10 - 15 minutes, then drain the broth, cool and add vinegar to it. Cut the 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. Put potatoes cut into cubes in boiling water, after 10 minutes - stewed vegetables, bay leaves, black peppercorns. Season the borsch with salt, vinegar and sugar. When serving, put sour cream and finely chopped parsley in a plate with borsch.

Recipe 8. Cabbage soup with seaweed and mussels

• 100 - 150 grams of boiled mussels,
• 100 grams of marinated seaweed,
• 200 grams of sauerkraut,
• 1 - 2 carrots,
• 1 bunch of parsley
• 1 onion onion
• 2 - 3 tablespoons of cereal (millet, rice or pearl barley),
• 1 tablespoon tomato paste
• 2 tablespoons of vegetable oil
• 4 tablespoons sour cream
• spices, garlic, herbs.

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

Recipe 9. Kelp and fruit salad

For this salad we need: 200 g of boiled seaweed, 2 medium apples, 1 medium pear (preferably green varieties), half a glass of steamed raisins and 1/3 cup of liquid honey.

How to cook: Cut the fruit into thin strips and mix with raisins and kelp. Season the prepared salad with honey.

Recipe 10. Meat borsch with seaweed

• 200 - 300 grams of meat,
• ½ cup sauerkraut
• ½ cup boiled seaweed,
• 1 - 2 pieces of potatoes,
• 1 beet
• 1 carrot,
• 1 head of onion,
• 1 tablespoon flour
• 1 - 2 tablespoons tomato paste
• 1 - 2 tablespoons of margarine
• 1 egg,
• 2 - 3 tablespoons of sour cream,
• spices, salt to taste.

Bring well washed meat to a boil, remove the resulting foam, salt and cook until half cooked. Add sauerkraut, let it boil and add boiled seaweed, diced or diced potatoes. When the potatoes are half cooked, add the sautéed, chopped carrots and onions. Prepare flour sauteed and season borscht. Add spices. With weak acidity, add brine or 3% acetic acid solution, sugar to taste. Separately, stew in fat, vinegar essence, chopped in cubes or cubes, add beets to the finished borscht. Boil for 10 minutes. Served with chopped egg and sour cream.

Recipe 11. Pepper stuffed with seaweed

• Bell pepper 1 pc.
• Sea cabbage 250 gr.
• Processed cheese 1 pc.
• Softened processed cheese 100g
• Mayonnaise 1 tbsp l
• Garlic 1: 2 cloves

fast, delicious snack!

Finely chop the seaweed, grate the processed cheese finely, grate the garlic on the same grater, add the soft processed cheese, mayonnaise, mix everything well. Pepper, peel and stuff with our mixture, cut in portions, I got six slices. Bon Appetit!

Recipe 12. Seaweed, stewed with pork

• 200 grams of pork
• 50 grams pork lard,
• 1 tablespoon soy sauce
• ½ onion head,
• salt to taste.

Finely chop the boiled seaweed. Remove fat from raw pork and cut into slices. Chop the onions. Put pork, onions in a highly heated frying pan with a little fat and fry. Add the seaweed, soy sauce, 1 to 2 cups of seasoned broth and, when the liquid boils, pour in the melted lard.

Recipe 13. Seaweed, stewed with chicken

• 200 grams of boiled seaweed,
• 700 grams chicken
• 50 grams pork lard,
• 1 tablespoon soy sauce
• ½ onion head,
• 1 egg (protein),
• salt to taste.

Chop the onions. Cut the flesh of boiled chicken into slices, chives into slices. Put onions in a highly heated frying pan with a little fat, fry them, then add chopped boiled seaweed, chicken slices, pour in ½ cup seasoned broth and let it boil, add melted lard.

Hello friends! Let's talk about the benefits of dried seaweed.

I really love algae, especially kelp. And very often I buy kelp dry and make a salad from it.

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

I hope this information is useful to you too☺

In this article, you will learn:

Dried seaweed - useful properties and recipes

Seaweed is quite common in grocery stores.

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

But dry kelp (the second name of seaweed) often remains unclaimed, although it should be bought by those who want to get the maximum benefit from it.

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

What is Dried Seaweed?

Once on land, the algae undergo a drying process anyway, which helps to get rid of excessive moisture.

After that, it can be sent to the 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 algae, 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 flavors and various additives used for the preparation of canned food.

Again, if ready-made sea kale 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.

Much depends on how the kelp was dried.

How to make dried seaweed - Cooking technology

There are several types of harvesting dried seaweed.

Let's consider the most common ones.

• Freezing

Cryophilization or freezing is considered the roughest method of drying kelp. Indeed, during it, the quality and nutritional capacity of the product is significantly deteriorated.

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.

It is interesting! Few people know, but sea kale, depending on the type, can be used for making broths and snacks, as well as in the confectionery industry. The second courses made from it are very tasty and satisfying.

• Spray drying

This method of processing is carried out by exposure to hot air in special dryers. Algae are 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 it is because of this that it is quite common.

• Instant drying

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

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

Cabbage prepared from a 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.

Most often, spirulina is harvested 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 lures remain in the composition almost 100%.

Raw materials can be laid out in one layer, and then the shape is also 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.

Dried seaweed composition

Everyone knows that iodine is the main component of seaweed.

But in fact, the capabilities of the algae are much more extensive.

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 in food contributes to:

• prevention of atherosclerosis;
• cleansing blood vessels and walls of veins from cholesterol plaques;
• normalization of blood clotting, prevention of blood clots;
• strengthening immunity;
• normalization of metabolic processes;
• regulation of water-salt balance in the body;
• getting rid of edema;
• early healing of wounds and burns.

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

Seaweed is used both internally and externally.

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

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

An effective impact on internal systems and organs is also carried out. For example, seaweed wraps help fight diseases of the female reproductive system.

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

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

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

How to use 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, it must be soaked for a while. Depending on the volume, the time can vary from 2 to 8 hours.

Advice! Before soaking dried algae, keep in mind that they will increase in size by 1.5-2 times, so choose a container that is suitable for this.

After that, 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 sand is washed away.

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

All recipes are simple.

What can be made from dried seaweed - recipes

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

It saturates perfectly, despite its low calorie content (depending on the cooking method, there are from 10 to 100 Kcal per 100 grams), and any dish prepared from it is very tasty.

In many recipes, seaweed is boiled.

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

Salad with soy sauce and dry kelp

It is very simple to prepare it.

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

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

Rinse a few more times, drain off excess liquid, cut into small pieces.

Add grilled on a regular rast. butter onion, season with soy sauce, seasoned garlic, add sesame seeds, salt and pepper. Ready!

Despite its simplicity, dry seaweed salad turns out to be so tasty that it will not be a shame to serve it on the festive table.

Diet soup with dried kelp

Slimming meals can be hearty and delicious, and this recipe is perfect proof of that.

Peel the chicken leg, add water, cook for about 40 minutes, not forgetting to remove the foam.

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

After 20 minutes add the chopped chicken, finely chopped onion quarter and grated carrots.

When the whole mass begins to boil, 5 pre-beaten quail eggs should be slowly poured into it. A few minutes and the soup is ready.

When serving, it does not hurt to sprinkle with fresh herbs.

Dried seaweed sauce

Quite an 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.

A spoonful of caraway seeds, 8-10 peas of shower, pepper, 3 clove buds, grind in a meat grinder, mix with seaweed, pour in two-thirds of corn oil (can be replaced with vegetable oil), mix, whisking slightly.

After a day, the sauce is ready for use.

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

Harm and contraindications

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

It should not be abused only with individual iodine intolerance, with serious forms of allergy, severe kidney and gastrointestinal diseases.

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

Now you know why dry seaweed is useful, how to prepare delicious dishes from it, and also 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!

PHOTO @ asjjuni0

Although seaweed can be found in almost any store, very few people use its full culinary potential. In fact, kelp is suitable not only for traditional salads, but also for soups, desserts and a variety of snacks.

What do they eat kelp with?

Seaweed goes well with eggs, mushrooms and seafood like squid or crab sticks. Kelp is consumed with vegetables such as Korean carrots and pickles. For dressing, as a rule, they take either mayonnaise, or olive oil sprinkled with lemon juice, or soy sauce. As part of the diet, it is recommended to combine the product with crispy bran, fish, beets, apples, rice and boiled meat. In general, all non-starchy vegetables are a good solution.

What can you cook at home?

At home it will be possible to make a variety of dishes from seaweed, from salads to mashed potatoes. Of course, kelp is an indispensable component of home rolls. It is great to add it to borsch, hodgepodge, cabbage soup or pickle, bringing a new taste to the usual dishes. Seaweed fried in oil can be served as a snack, and dried and chopped as a condiment. Finally, there are exotic uses for this ingredient to create variations of desserts, baked goods and deli meats.

Vegetarian dishes

Borsch

• 100 grams of beets;
• 100 grams of pickled seaweed;
• 80 grams of carrots and the same amount of potatoes;
• twenty grams of parsley root;
• fifty grams of onions (onions);
• ten grams of ketchup or tomato paste;
• five grams of granulated sugar, the same amount of three percent vinegar;
• twenty grams of sour cream;
• fresh herbs, bay leaves, a few black peppercorns, cloves and salt.

Kelp must be boiled, cooled, cut into strips and marinated for ten hours in cold liquid. The latter is prepared in this way: sugar and salt, lavrushka and cloves are put in boiling water and everything is cooked for about a quarter of an hour. The next step is the broth is drained, cooled and mixed with vinegar - the marinade is ready.

Vegetables (without potatoes) are cut into strips, poured with tomato and a little water, they will have to be stewed for about half an hour. After the above period, it is necessary to add kelp to the vegetable mass and stew a little more. Finally, a pot of water is placed on the stove and brought to a boil. Pieces of potatoes are first immersed in it, after a dozen minutes - a vegetable mixture, bay leaf and black pepper. Ready borscht is seasoned with vinegar, sugar and salt and infused for a certain amount of time. Serve it with sour cream and finely chopped parsley.

Salads

Regular fruits or vegetables in combination with kelp can turn into a delicious, and most importantly, healthy salad.

1. The list of ingredients includes 200 grams of cooked kelp, a couple of apples, a small green pear, half a glass of steamed raisins, and one third of a glass of liquid honey. All ingredients are finely chopped and seasoned with honey.
2. To prepare the simplest vegetable salad, you need grated apple, lemon juice and pickled kelp, which are combined with a cucumber.
3. An egg and corn salad is prepared quickly. You will need to take 200 grams of cabbage, 150 grams of corn from a can, a couple of eggs and 80 grams of mayonnaise. Eggs are hard-boiled, cut into small pieces, combined with the rest of the ingredients and seasoned with mayonnaise.
4. Sesame salad can be very tasty. In this case, 200 grams of pickled cabbage is supplemented with three bell peppers, three cloves of garlic, 50 milliliters of vegetable oil, a bunch of parsley, half a teaspoon of ground black pepper, apple cider vinegar in the amount of three tablespoons, soy sauce in the same volume, two white onions and two tablespoons of sesame seeds. The still spicy funchose fits well here. Onions and peppers are cut into strips and then fried with sesame seeds. Having supplemented with seaweed, you will need to keep everything on fire for a couple of minutes, season with spices and set aside in the refrigerator for three or four hours. Before serving, the salad is decorated with parsley and seasoned with oil, vinegar and soy sauce.

Stuffed pepper

For a snack for vegetarians, you can stuff Bulgarian pepper instead of meat with seaweed and cheese. You will need one sweet pepper, 250 grams of kelp, one hard and softer processed cheese, one tablespoon mayonnaise and a couple of garlic cloves. Everything is cut, rubbed and mixed, seasoned with sauce and put into peeled peppers.

By the way, you can also put boiled rice in the filling.

Vegetable smoothie with seaweed can be supplemented with avocado and spinach, kiwi and banana with the same spinach or cucumber and parsley. Do not forget about the possibility of using kelp in such a common dish as vinaigrette. In addition, crispy fried cabbage fried in sesame oil will always be a great addition to classic side dishes and meat dishes.

Recipes with animal products

Cutlets

Unusual hearty cutlets are made from seaweed with meat. To create them you need:

• about 500 grams of beef;
• 100 grams of boiled seaweed;
• fifty grams of wheat bread;
• half a glass of milk.

All these ingredients are ground in a meat grinder, after which they are salted and pepper. Cutlets are formed from the meat mass, which are breaded and fried over medium heat. It is customary to serve such a dish with fried potatoes, pickles and sliced ​​fresh vegetables.

Squid salad

The combination of seaweed and squid is considered traditional. In addition to the six seafood themselves, you will need a package of a ready-made vegetable mixture, ideally a Hawaiian one, one cucumber, a package of seaweed, mayonnaise, pepper and salt, as well as vegetable oil.

Boil the squids: first, bring the water until bubbles appear, then lower the seafood there for three minutes. The readiness of the meat is indicated by the color changing to white. The Hawaiian mixture can be prepared in a microwave oven: put in a glass container, add four tablespoons of water, a tablespoon of vegetable oil and soak in a working device for eight minutes. The cucumber and seafood are cut into neat pieces and then mixed with the Hawaiian mixture, seaweed and sauce.

If necessary, the salad is salted and seasoned with black pepper.

Omelette

Kelp with egg becomes a suitable base for an omelet. You will need to stock up on 100 grams of boiled seaweed, a quarter glass of milk, three or four raw eggs, a piece of butter, salt and fresh herbs. Chopped cabbage is lightly fried in butter. The milk is beaten with an egg, salted and poured into the pan. But it is still better to cook an omelet not on gas, but in an oven preheated to 180 degrees for fifteen minutes. Before serving, sprinkle the food with chopped fresh herbs, for example, dill and parsley.

Snack with cottage cheese

As a snack, a mixture of seaweed and cottage cheese is suitable. It can be consumed in its usual form or spread over fresh brown bread or rye bread. The list of ingredients includes 150 grams of pasteurized cottage cheese, 150 grams of flooded butter, 50 grams of boiled seaweed, and salt. Kelp is crushed in a combine, ideally twice. The curd is passed through a sieve, and the butter is whipped with a convenient unit (mixer, blender). The cabbage mass is mixed with dairy products, whipped and, if necessary, salted.

Porridge

Surprisingly, this product is used even for cooking porridge. It is necessary to prepare 300 grams of millet, 500 grams of pumpkin pulp, 150 grams of canned kelp, a liter of milk, two tablespoons of sugar and salt. Chopped pumpkin is boiled in boiling milk for fifteen minutes. Millet is added to the liquid, as well as sugar and salt, after which the porridge is cooked until tender.

Next, kelp, chopped with a blender, is added to the total mass, if necessary, more spices, and the saucepan is removed for a third of an hour in an oven preheated to 180 degrees. To avoid burning, the container will need to be placed on a tray with hot water.

Cabbage soup

Ordinary cabbage soup "will sparkle with new colors" if served with mussels and kelp. In addition to one hundred grams of boiled seafood, one hundred grams of canned seaweed, two hundred grams of sauerkraut, a couple of carrots, one onion, a bunch of parsley, about three tablespoons of pearl barley, a tablespoon of tomato paste or ketchup, two tablespoons of vegetable oil, four tablespoons of sour cream are useful, garlic to taste, fresh herbs and spices.

Boiled seafood is finely chopped and fried with onions in fat with the further addition of tomato paste. The groats are boiled in water, then stewed sauerkraut and canned seaweed, as well as mussels with onions are added to it. The cabbage soup is cooked, and at the end it is salted, seasoned and sprinkled with garlic passed through a press.

Serve the dish with sour cream and fresh herbs.

Crab stick salad

The crab stick salad is very simple to prepare. Two hundred grams of kelp are combined with three eggs, a hundred grams of crab meat, one onion, salt and mayonnaise. The eggs are boiled, everything else is cut, mixed and seasoned with mayonnaise. Similarly, by the way, you can make a salad with cucumaria.

If the smell of seaweed is unpleasant, you can remove it by adding lemon juice, garlic, black pepper, vinegar or boiled rice. Choosing a pickled variety, it is better to refuse salt in cooking, but you will definitely need to hold the vegetable mass in a colander so that the excess liquid goes away. The usual kelp requires the addition of mayonnaise or salt. Used briquettes of a dry product will first have to be soaked for at least a couple of hours, and immediately before use, rinse with water.

For information on how to make a seaweed salad, see the video below.

Trying something unusual and at the same time saturating your body with an exhaustive list of vitamins and minerals is not difficult if you consume seaweed with enviable regularity. In domestic latitudes, not much is known about its enduring benefits. But in the countries of the Rising Sun, they consume kelp in large quantities and get all the miraculous components that it has in abundance.

Unattractive at first glance, kelp is fraught with a real treasury of useful substances. Seaweed salads have a spicy taste that can surprise even a knowledgeable gourmet. If you prepare everything correctly, then you will not be able to guess that there is a representative of the deep sea in the composition. But such a salad will disperse among the guests with a bang.

The ubiquitous Chinese learned how useful the seaweed growing in the depths of the Barents and Japan Seas is. They have experimented with them for many centuries as a panacea for many diseases. And they began to add it to food as a preventive measure, and only later did they realize that the taste of food thanks to seaweed becomes incredibly rich and saturated. It is worthwhile for us to learn how to cook something unusual and tasty and pamper ourselves with a new recipe.

Below are 6 different options for seaweed salads, choose any:

Seaweed salad with egg and crab sticks

Despite all the simplicity of the components, the taste of the dish turns out to be very interesting. It is very important that even children eat it with pleasure, while absorbing an enviable portion of iodine.

Ingredients:

• Sea cabbage - 300 grams.
• Selected egg - 4 units.
• Sugar corn - jar.
• Crab meat - packaging.
• White onion - head.
• Mayonnaise sauce.

Dishes for 5 persons.

Cooking process:

1.Prepare the required food on the cutting surface.

2. Peel the white onion, cut into small squares.

3. Carefully cut the seaweed into strips 3-4 centimeters long.

4. Boil the eggs, cool, peel, chop.

5. Combine all prepared foods and season with mayonnaise sauce.

Very spicy taste. If the salad is prepared for children, then the use of onions should be discarded. In this case, it will turn out to be more tender and no less saturated.

Be sure to watch our video recipe:

Bon Appetit!

Seaweed and squid salad

Admirers of healthy foods and proper nutrition will appreciate the proposed recipe. Not only is an incredible storehouse of vitamins hidden in it, but the taste of seaweed salad is impressive and very memorable.

Ingredients:

• Seaweed - 100 grams.
• Squid - a couple of pieces.
• Selected egg - 2 units.
• Green onion.
• Vegetable oil.
• Dill.
• Salt.

Dishes for 2 persons.

Cooking process:

1.Calmar rinse. Boil in salted boiling water for about 3 minutes. Pull out. Peel from entrails and peels.

2. Cut the carcasses into thin strips.

3. Boil the eggs, cool, peel, cut into cubes.

4. Let the sea cabbage drain. Cut into strips 2-4 centimeters long.

5. Finely chop the green onion and dill.

6. Put all the food in a salad bowl. Add salt, pour over vegetable oil and stir.

7. Let stand for a while and sprinkle with green onions and dill on top.

If desired, you can always add mayonnaise sauce to the seaweed salad. The taste will benefit even more from this and will help the kelp to open up more fully.

With carrots

Everyone, without exception, knows how useful seaweed is. But, not everyone can consume it in its pure form. In this case, it is worth going for a little trick and preparing a seaweed salad so that it not only brings undeniable benefits, but is also incredibly tasty.

Ingredients:

• Carrots - 200 grams.
• Seaweed - 120 grams.
• Garlic is a prong.
• Mayonnaise sauce.

Dishes for 2 persons.

Cooking process:

1. Prepare the required foods on the cutting surface.

2. Arrange the sea cabbage carefully. Let it drain. Cut into small ribbons.

3. Peel the garlic. Pass through the press. Rinse the carrots, remove all excess. Using a grater for cooking carrots in Korean, chop.

4. Collect the cut ingredients.

5. Put in a deep bowl. Mix thoroughly by adding mayonnaise sauce.

6.Add a few drops of lemon juice if desired.

An incredibly healthy salad that can always come to the table. And the main thing is that he never gets bored.

In Korean

It is quite possible to give seaweed a special taste and successfully play with its combination with other products. Moreover, if such a seasoning as kimchi is used. It has already been used in Asian cuisine and produces first-class results. And most importantly, due to the skillful combination of spices, you can always get a different taste of the same dish.

Ingredients:

• Bulgarian pepper - 2 pieces.
• Seaweed - 250 grams.
• White onion - head.
• Carrot carrot is a root vegetable.
• Garlic is the head.
• Vegetable oil - 3 tablespoons.
• Apple cider vinegar - 2 tablespoons.
• Sesame seeds - 50 grams.
• Kimchi seasoning.
• Soy sauce.
• Sugar.

Dishes for 5 persons.

Cooking process:

1. Preheat the broiler. Pour in vegetable oil. Add sesame seeds. Fry until golden brown.

2. Peel the white onion. Cut into rings. Put on a roasting pan with sesame seeds. Fry thoroughly until transparent.

3.Grate the carrots with a grater. Add to the rest of the food in the pan.

4. Simmer until soft.

6. Cut the pepper into strips. Add to the brazier.

7. Strain the seaweed. Cut into short strips. Add to the rest of the products. Mix. Simmer for no more than 3 minutes.

8. Put on a plate. Add the garlic passed through a press.

9.Add apple cider vinegar and soy sauce according to taste. Mix.

10. It is important that all components are well connected. Place in refrigerator for 3-5 hours to soak.

Such a salad can be consumed on the second and even on the third day. From this, its taste will only benefit.

With eggs and corn

You can serve an original and at the same time incredibly tasty salad if you know what products to use initially. Are you tired of the standard options? In this case, you can always turn your gaze to seaweed. She can not only please, but also surprise.

Ingredients:

• Corn is a can.
• Marinated sea cabbage (kelp) - 120 grams.
• Selected egg - a couple of pieces.
• Boiled carrots are a root vegetable.
• Cucumber - 2 pieces.
• Mayonnaise sauce - 25 grams.
• Sour cream is not greasy - 25 grams.
• Green onions.
• Salt.

Dishes for 3 persons.

Cooking process:

1.Clean the kelp thoroughly. Pour in boiled carrots, chopped into cubes.

2. Boil the eggs, cool, peel, chop into cubes. Rinse cucumbers thoroughly. Cut into small squares. Add to the rest of the products.

3. Drain the corn, chop the onion. Pour into the rest of the food.

4. Salt. Pour in mayonnaise and sour cream sauce. Mix.

5. Put in a salad bowl or use a cooking ring to arrange neat portions and garnish with herbs.

An excellent option for a festive presentation. And the main thing is that absolutely everyone will be delighted with it.

With mushrooms

You can always diversify the seaweed salad with all kinds of interesting products. With the right combination, the result will always be excellent. It is important to maintain a balance.

Ingredients:

• Gouda cheese - 150 grams.
• Sea cabbage - 220 grams.
• White onion - head.
• Champignons - a jar.
• Soy sauce - 30 milliliters.
• Homemade mayonnaise.
• Greens.

Dishes for 4 persons.

Cooking process:

1.Gather the required foods on the cutting surface.

2. Rinse the champignons, cut, place on a hot roasting pan. Fry until cooked through. Peel the onion, finely chop and bring to golden brown using the second brazier.

3. Once the onion has acquired a golden color, add to the mushrooms.

4. Using a colander, remove the oil from the mushrooms.

5. Let the sea cabbage drain. Cut into small ribbons.

6. Grind the Gouda cheese on a medium grater.

7. Mix mushrooms and seaweed in a deep salad bowl.

8. Pour in a couple of tablespoons of soy sauce.

9. Sprinkle with grated cheese.

10.Add homemade mayonnaise. Mix thoroughly.

11. Put in a nice salad bowl and serve.

In spite of everything, the salad turns out to be very tasty and nutritious. Therefore, you will not eat much of it, although you really want to.

Video recipe:

Bon Appetit!

Useful properties of seaweed

Seaweed has a beneficial effect on the condition of the thyroid gland. It is useful to everyone who has problems with it. To normalize the composition of the blood, you also cannot do without it. The ability to bind and remove harmful substances is inherent in it like nothing else. Therefore, seaweed should be taken by people at risk of stroke. Regular consumption of kelp not only strengthens the walls of blood vessels, but also prevents the formation of blood clots. In addition, the level of cholesterol in the blood decreases markedly. For the beautiful half of humanity, seaweed is also useful, as it normalizes the menstrual cycle and helps to moderate pain on unfavorable days.

Another indisputable advantage is the low calorie content of the product. There are no more than 6 kcal per 100 grams. Therefore, kelp is included in many diets. It is an excellent base, well nourishes and stimulates intestinal motility. By consuming seaweed in sufficient volume, you can not only improve your health, but also lose weight. Only this must be done correctly. Moreover, the beneficial properties are more fully revealed if you add olive or sesame oil to the salad. Japanese people have proven that this product should be consumed at least once a day in order to purify the blood and get a sufficient portion of iodine. At the same time, a fair share of toxins will be removed and the state of health will improve by an order of magnitude.

Contraindications

Despite all the indisputable advantages, like all products, seaweed has a number of contraindications that can negatively affect the body and bring harm to it. A number of people should treat kelp with extreme caution.

The tendency to iodine intolerance is that indicator, according to which in no case should such seafood be consumed. A predisposition to hypersensitivity also implies the rejection of this product. Pregnant women can consume kelp only in minimal quantities, since significant stores of iodine in the body can lead to fetal abnormalities, which should be avoided in any way. Allergy sufferers are advised to stop taking this product, as well as people with kidney and adrenal gland diseases. Diseases of the dermis and hyperfunction of the thyroid gland also implies a complete rejection of the product.

Algae harm

As with all foods, seaweed should be consumed in moderation and never overdo it. Otherwise, peculiar signs of food poisoning may occur. At first glance, they are practically invisible, and only over time it becomes clear that the source of the problem is precisely kelp. Although, not exactly it, but those additives that are usually added during conservation. They lead to the fact that the work of the adrenal glands and liver increases by an order of magnitude. Therefore, it is worth purchasing a product for further consumption with a minimum amount of additives. And if you managed to become the owner of fresh algae, then it is worth preserving yourself and then you can only get benefits.

Seaweed salads are very healthy and tasty. Having learned how to cook them correctly, you can delight your family with seafood tirelessly and every time they will be delighted.

1. For salads, you need pickled seaweed without vegetables, seafood, mushrooms and other additives.
2. If there is a lot of liquid, drain it.
3. To make the salad easier to eat, it is best to cut the cabbage into shorter strips.
4. Mayonnaise can be made, replaced with sour cream or.

Ingredients

• 120 g crab sticks;
• ½ red bell pepper;
• ½ red onion;
• 150 g canned corn;
• 150 g of seaweed;
• 1 tablespoon lemon juice
• ½ – 1 clove of garlic;
• salt to taste.

Preparation

Cut the crab sticks and peppers into cubes and the onion into half rings. Add corn and cabbage to these. Combine oil, lemon juice, minced garlic and salt. Pour the mixture over the salad and stir.

Ingredients

• 3-4 eggs;
• 2 cucumbers;
• 250 g lightly salted salmon;
• 250 g of seaweed;
• salt to taste;
• 2-3 tablespoons of mayonnaise.

Preparation

Boil the eggs hard-boiled and cool. Grate them and cucumbers on a coarse grater. Cut the salmon into small pieces. Add cabbage, salt, pepper, mayonnaise to the prepared ingredients and mix.

olhaafanasieva / Depositphotos.com

Ingredients

• 200 g of Chinese cabbage;
• 2 cucumbers;
• 1-2 ordinary tomatoes or 5-6 cherry tomatoes;
• ½ onion;
• 200 g of seaweed;
• 1-2 tablespoons of vegetable oil;
• salt to taste.

Preparation

Chop the Chinese cabbage finely. Cut the cucumbers, tomatoes and onions into small thin strips. Add the seaweed, oil, salt and stir.

nakormi.com

Ingredients

• 200 g of chicken hearts;
• 2 eggs;
• 2 carrots;
• 100 g of seaweed;
• a few feathers of green onions;
• 1-2 tablespoons of mayonnaise;
• salt to taste.

Preparation

Boil eggs and carrots until tender and cool. Cut the eggs and carrots into medium cubes and the hearts into circles. Add the seaweed, chopped onion, mayonnaise, salt and stir.

Seaweed salad with beets and prunes

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Ingredients

• 2 beets;
• 70 g prunes;
• 200 g of seaweed;
• 2 tablespoons of vegetable oil;
• ½ teaspoon balsamic vinegar
• 1 clove of garlic;
• salt to taste;
• ground black pepper - to taste;
• 30 g walnuts.

Preparation

Boil the beets, cool and peel. Rub it with a coarse grater. Cut the prunes into small pieces. Add the seaweed to the prepared ingredients.

Combine oil, vinegar, finely chopped garlic, salt and pepper. Season the salad with the mixture. Lightly dry the nuts in a dry skillet, chop with a blender and sprinkle on the salad.

Ingredients

• 1 squid carcass;
• 1 red bell pepper;
• 1 onion;
• 150 g of seaweed;
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil;
• salt to taste;
• ground black pepper - to taste;
• a handful of sesame seeds.

Preparation

Pour boiling water over the squid carcass, rinse under cool water, remove the skin and entrails. put in boiling water for a minute and cool.

Chop it and the pepper into thin cubes and the onion into small cubes. Add the seaweed, soy sauce, oil, salt and pepper to the ingredients and stir.

Refrigerate the salad for a couple of hours and sprinkle with sesame seeds before serving.

AndreySt / Depositphotos.com

Ingredients

• 1 apple;
• 1 carrot;
• 1-2 tablespoons of lemon juice;
• 250 g of seaweed;
• 1-2 tablespoons of olive oil.

Preparation

Chop the apple and carrot into thin strips. Immediately pour the lemon juice over the apple and stir. The juice will prevent the fruit from darkening and will give the salad a pleasant sourness. Add the cabbage and oil to the ingredients and stir.

Ingredients

• 4 eggs;
• 500 g of white cabbage;
• salt to taste;
• ½ onion;
• 200 g of seaweed;
• ground black pepper - to taste;
• 2 tablespoons of mayonnaise.

Preparation

Boil the eggs hard-boiled and cool. Chop white cabbage finely, salt and remember with your hands. Cut the onion into small cubes and the eggs into small thin strips. Add the seaweed, pepper, mayonnaise and stir.

ej-ka.net

Ingredients

• 3 eggs;
• 200 g crab sticks;
• 1 cucumber;
• 1 carrot - optional;
• 300 g of seaweed;
• 2 tablespoons of olive oil.

Preparation

Boil the eggs hard-boiled and cool. Cut them, crab sticks and cucumber into cubes. Grate the carrots on a coarse grater or Korean carrot grater. Add the seaweed and oil to the ingredients and stir.