Seaweed salad is an ideal dish for the menu at any time of the day. Seaweed has many health benefits, including weight maintenance. And the Chinese even attribute medicinal properties to kelp, calling it sea ginseng. However, not only Asians considered this algae a medicine, in different periods of history seaweed became part of the medicine kits of many nations of the world. And if now rarely anyone prescribes kelp dishes as a medicine for ailments, then, as a tasty addition to any main dish, seaweed salad will be very appropriate.
Vegetable salad with seaweed
A truly dietary and economical seaweed salad. It is perfect for breakfast or a light late dinner for anyone who does not like to gain extra centimeters and pounds.
- Seaweed - 200 g;
- Medium carrots - 1 pc.;
- Medium pickled cucumber - 1 pc .;
- Bow - 1 head;
- Chicken egg - 2 pcs.;
- Greens - a small bunch;
- Vinegar and vegetable oil.
Cooking takes no more than half an hour, and you can also prepare the salad in the evening, in the morning you will only have to fill the finished mixture.
- Boil carrots and eggs in different dishes until tender.
- Cut the boiled carrots into small strips. Slice the cucumber as well.
- Chop the eggs.
- Steam the onion with boiling water to remove the bitterness. To do this, cut it into rings, fill it with boiling water, which must be drained after 10-15 seconds.
- Mix the ingredients with the kelp, season the dish with vegetable oil and vinegar in a ratio of 4 to 1.
- Sprinkle with chopped herbs on top.
- Enjoy your breakfast.
"Dark Templar" with kelp
The dish, like almost any seaweed salad, is considered literally a storehouse of useful elements. Interestingly, it is equally useful for women, due to its vitamin diversity, and for men, thanks to squid meat. As you know, marine life, in particular squids, eaten, help men to improve intimate health.
- Bank of green peas;
- Jar of olives or pitted olives;
- Seaweed - 400 g;
- Canned squid meat - 450 g;
- Carrot;
- Soy sauce for dressing.
We can say that this is a salad from a can. Prepares for 10-15 minutes.
- Boil the carrots until tender and cut into small cubes.
- Chop squid meat and seaweed.
- Combine carrots, kelp, peas, and olives in a salad bowl.
- Season the dish with soy sauce and pepper.
- Enjoy your meal.
Some expand the list of marine ingredients and add mussels and shrimp to the salad, which makes the salad more nutritious.
Far Eastern kelp salad recipe
Not only in the central part of Russia, but also in the Far East there is a special seaweed salad. And do not believe when they try to pass off something dressed with mayonnaise for a Far Eastern recipe. The real secret of the piquancy of the salad is in a completely different dressing "with a twinkle".
- Seaweed - 400 g;
- Carrots - 1 pc.;
- Cucumber - 1 pc.;
- Pepper - 1 pc.;
- Onion head;
- Half a head of garlic;
- Ginger root or its juice (teaspoon);
- Ground coriander and black pepper;
- Olive oil, vinegar and mustard for the sauce.
For lovers of oriental exoticism, mixed with the indescribable benefits of salad ingredients.
- Crush the garlic and ginger right in the salad bowl, add pepper, coriander, wine vinegar, mustard and olive oil.
- Cut fresh carrots into thin strips.
- Cut the onion into rings or half rings, depending on the size of the onion.
- Add onions and carrots to a salad bowl and marinate in the sauce for about 20 minutes.
- Cucumber, pepper and kelp should also be cut into strips and mixed with the already pickled ingredients of the dish.
- It remains to add salt and pepper to taste and serve.
Kelp and fuju salad recipe
For this dish, you will have to find fuju on sale, which is easiest in the season and closer to Asian countries.
- Fuzhu - 100 g;
- Kelp - 150 g;
- Boiled poultry - 150 g;
- A couple of pickles;
- Tomato - 1 pc.;
- Greens;
- Soy sauce.
Before cooking, the fuju will have to be soaked in boiling water for about an hour, during which time you can just boil the chicken.
- Boil the soaked fuzhu for 3-5 minutes in salted boiling water, then cool and cut as small as possible.
- Dice the pickles, tomato and chicken and add to the asparagus.
- Chop the seaweed and finely chop the greens, leave a third of them to decorate the dish.
- Combine the ingredients, season with soy sauce and stir.
- Sprinkle the salad with chopped herbs on top.
You can also add boiled eggs to this seaweed salad, and replace the tomato with an apple, this will add spice to the dish.
And finally, remember that kelp is useful mainly for those who understand its specific flavor. So if the taste of seaweed is not to your liking, you should not eat it through force, as a medicine it is less effective than as an appetizing iodized component of interesting, light and nutritious salads.
1 can canned seaweed, 1/2 can canned sweet corn, 2 boiled eggs, 1 fresh tomato, 1 small fresh cucumber, 1 medium onion, 1/2 lemon, garlic to taste, mayonnaise
Fry finely chopped onion until transparent. Chop tomato, cucumber and eggs.
Mix all. Squeeze out the lemon juice. Add garlic to taste (you do not need to add). Stir and season with mayonnaise.
Vinigret with seaweed!
Ordinary vinigret - boiled beets, carrots, potatoes, onions. And then the changes. Instead of sauerkraut, we take pickled seafood. Instead of sour cucumber - herring fillet (for example, "Matias" from "Santa Bremor". Oil, salt to taste.
fry seaweed, onions, carrots, mushrooms, you can add anything (Brussels sprouts, cauliflower .....) just fry everything separately, and then mix, you can add a boiled egg. Delicious, long shelf life, and very satisfying. I don’t even know what to call it, roofing felts salad, roofing felts an appetizer, roofing felts a side dish. Good both hot and cold.
Pickled seaweed (chopped if long) - 300 gr., Onions - 1 head (chopped, scalded), crab sticks - 50 gr., Mussels - 150 gr., Vegetable oil, salt, soy sauce, a little lemon. You can use a little mayonnaise instead of vegetable oil.
beetroot caviar. Seaweed is a ready-made seaweed salad with onions and carrots in 700 gram bags. I chop onions, pickles, boiled beets and this cabbage. I add vegetable oil and seasoning from a mixture of peppers (a little) and a blender in mashed potatoes. All this for black bread.
1 can of seaweed salad, 1 can of green peas, 4 boiled eggs, dill, mayonnaise.
For example, I mix seaweed from transparent jars with grated egg, cheese and mayonnaise. It is so delicious and simple !!! You won't regret it if you try.
The simplest salad: canned seaweed from a jar; boiled rice, finely chopped onion; fill with vegetable oil. Additionally, you can add a finely chopped boiled egg. the flavors and flavors of seaweed are removed by mixing with freshly boiled rice.
I make such a salad from loose seaweed (Sakhalin salad, as it is called). I also add crab sticks or boiled squid to this salad, but I do not put garlic, onions and lemon juice, since loose cabbage already contains onions and vinegar.
Since childhood, I adore such a seaweed salad (even those who cannot digest it to the spirit drag themselves away from it). A can of ordinary seaweed, which was even during Soviet times (you can have a salad, but it's worse), boiled carrots, onions, boiled eggs, mayonnaise - all by eye, as you like. Everything is cut into cubes, mixed with cabbage - deliciousness turns out. You can add boiled squid, or you can make the same salad with squid instead of cabbage.
I have lived on Sakhalin for a long time and there are a lot of options for preparing seaweed salad, but the coolest in my opinion: sea cabbage, sautéed onions, the more the better, red hot peppers, soy sauce, ajino-mota, Korean seasoning, vinegar , garlic, salt to taste, ... you can add finely chopped squid or octopus
And also seaweed goes well with mushrooms, both dry (rinsed, boiled, chopped) and fresh (eg mushrooms - boil or fry). Add boiled eggs, lightly fried onions and mayonnaise to everything.
try this salad:
seaweed
pickled onions (you can just fresh)
herring fillet in pieces
a little oil and vinegar
awesome delicious
I mix any ingredients with seaweed (mainly the "Far Eastern" salad or the one that is sold in Korean salads). which are at hand - potatoes, eggs, an apple. cucumber, corn and other, other. Try again, for example, instead of boiled beets, grate them on a coarse grater - fresh. I think it's both tasty and very healthy.
And I do this option:
Seaweed
2 boiled potatoes, finely chop
Finely chop 3-4 pickled bog
2 boiled eggs
Season everything with mayonnaise
I tried to mix boiled beets (grated) with seaweed (from a can), garlic and mayonnaise ...
VKU-U-U-U-U-USNO-O-O-O-O and quickly
and I really like the "Neptune" salad:
Seaweed (1 can)
Crab sticks (2 packs)
Finely chopped onions (small onion)
Boiled egg (3 pcs.)
Mayonnaise
I make the salad a little differently.
Boil dry seaweed for about 12 minutes. Then rinse with cold water. I cut it.
I boil the sprouts of legumes 200 grams for no more than two minutes. Then I also quickly rinse them with cold water for quick cooling. Then I cut the radish, celery stalks, onion into half rings, half the average. I add salt, vegetable oil 1-2 tablespoons, lemon juice and a half tablespoons, no more. I mix everything and brew for 2 hours in the refrigerator. If you eat it right away, it will not be so tasty. Then transfer to plates and eat. Mayonnaise can be added. But this is not for everybody. I love. Try it, there is absolutely no smell of cabbage.
And it is also very tasty and simple, if you take green peas (1/2 can), sea cabbage 100-150 grams and one boiled egg and mayonnaise 3 tbsp. l. I hated seaweed, but when they gave me this recipe I loved it.
Frozen seaweed must be thawed in cold water, rinsed thoroughly (otherwise the sand comes across :)), cook in salted water for 20-30 minutes until the desired softness, season with olive / sunflower oil, 1-2 tbsp. tablespoons of balsamic vinegar, garlic, spices to taste. Eat cold :)
My husband loves seaweed with the smell of algae. We sell dry and freshly salted. I wash both the one well and boil it for 30 minutes. In a small cauldron in a small amount of oil I fry one onion cut into half rings. I add 200g. minced meat and 3 cloves of finely chopped garlic. Drain the cabbage and mix with the gravy. Tasty both hot and cold.
I really liked the Ichthyander salad: seaweed, onions in half rings, straws of squid, eggs, fresh cucumber, mayonnaise.
my version
With all kinds of marine life: crab meat / crab sticks, shrimps, squid and other things that come to hand.
Onion
Chopped eggs
Salt to taste
Season with mayonnaise
And we make a seaweed salad with the following ingredients: crab sticks, boiled egg, mayonnaise. Sometimes we add cod liver. It is necessary that the salad is soaked, then there will be no trace of the specific taste of the cabbage. Previously, I could not even stand the phrase "seaweed" by ear. Now it is one of the favorite salads.
I like the simplest salad with seaweed: a jar of sea cabbage - canned food or preserves + finely chopped boiled eggs (to taste) + mayonnaise
salad "Far East" in 2 versions. And I really liked him. Recommend. Very tasty.
1. Bank of pink salmon or chum salmon, bank of seaweed, onion, 5 holes. eggs. Mix everything with dabavi mayonnaise. Salt to taste.
2. The same thing, only instead of canned cabbage, boiled and fried with onions. It's even tastier that way.
And also not bad (discourages the taste of seaweed, who doesn't like it) Korean seaweed: a set of ready-made spices and salt with crushed garlic in washed thawed cabbage.
I pickle frozen seaweed: rinse well in warm water, then boil it, but not until soft. Then I put it in a glass jar and fill it with marinade (salt, sugar, cloves, pepper, vinegar). Can be consumed after 10 hours.
Seaweed 400 gr.
Boiled rice ½ tbsp.
Egg 3 pcs.
Bulb onion 1 pc.
Mayonnaise 200 gr.
Boil eggs hard-boiled, cool, cut into small cubes.
Chop the onion.
Cut the seaweed into short strips.
Mix eggs, onions, rice and seaweed, season with mayonnaise.
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 are distinguished by 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 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 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 necessary food on the cutting surface.
2. Peel the white onion, cut into small squares.
3.Cabbage carefully cut 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 delicate 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 would not only bring undeniable benefits, but also be 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.Place 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
Giving seaweed a special taste and successfully playing with its combination with other products is quite real. 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 products.
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 hyperthyroidism also imply 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 she, 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.
Almost everyone knows about this - in order 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, cereals, fruits or vegetables, this is not always true. They may or may not have enough 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 the soil and water, then these products will also not be saturated with iodine.
The most accurate indicator is the distance from the sea. In the coastal strip, cereals, vegetables and fruits are literally filled with iodine. Iodine- such a capricious trace element that even within one species (for example, algae) its amount varies infinitely. So, for example, according to the observations of scientists, in the popular seaweed kelp 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 content: the deeper the algae live, the more iodine they contain. In algae growing off the coast of California, only at a depth of 10 m, the iodine content increases 10 times, and in the Barents Sea at great depths it can increase 400 times.
Seaweed Is the most affordable product, but not everyone can get used to its taste. It's easy enough to make yourself fall in love with seaweed - you need to learn how to cook it properly. You get used to the peculiar taste very quickly, and the smell is drowned out by spices.
If shrimps, crabs and lobsters are still rarely present on the table among ordinary people, then this 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 surprisingly: it depends not so much on the type of fish, but on their fat content. Iodine accumulates in the fish fat layer, and the use of fish oil itself will be beneficial in two aspects: the body is simultaneously saturated with vitamins and iodine.
To saturate yourself with iodine, it is best to eat sea-dried fish or freshly salted fish: during heat treatment, a significant part of the iodine is destroyed.
Seaweed is practically the only source of dietary iodine, which is 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 assimilation by the body. 10 g of seaweed contains iodine compounds readily assimilated by the body as much as 11 kg of cod. Seaweed is highly effective due to the balanced nature of the qualitative and quantitative composition of biologically active substances. Daily use of seaweed will help you to ensure the normal functioning of the body, get rid of a number of diseases.
Composition: An average of 100 g of the product contains: energy - 1470 kJ (350 kcal), proteins - 12 g, carbohydrates - 70 g, fat - 0.5 g.
At the heart of this miraculous product are the 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 with internal and external use of the seaweed.
Properties:
1) normalizes the function of the thyroid gland;
2) enhances immunity;
3) regulates blood cholesterol levels;
4) stabilizes metabolism;
5) improves the functions of the cardiovascular, central nervous and respiratory systems;
6) stimulates the work of the gastrointestinal tract;
7) removes salts of heavy metals and radionuclides from products from the body.
In Japan, there are over 150 recipes using seaweed.
Before cooking rinse seaweed in warm water on a sieve and soak for 1 hour to swell, then you can boil for 15-30 minutes, drain the broth. Boiled seaweed can be used to prepare hot and cold dishes; you can add it 10-15 g each to cabbage soup, soups, borscht, pickle soup. You can make stews, cutlets, zrazy, casseroles and other dishes from it. Cooked seaweed is best kept in the refrigerator.
Semi-finished product from dried seaweed
Dried seaweed must be soaked in fresh water. For 1 part of cabbage, up to 8 parts of water are taken, soaked for several hours (usually overnight). After that, 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.
The recipe for "iodized sauce" G. Shatalova
Galina Shatalova suggests using seaweed in sauce, it can be used to dress any dishes.
Required: 1 cup dried seaweed, 2.5 cups boiling water, 3 tbsp. l. coriander seeds, 1 tbsp. l. caraway seeds, 16 sweet peas, 2-3 cloves buds, 10 medium-sized onions, 100-150 g of sunflower or corn oil.
Cooking method: It is most convenient to pour dried seaweed from the package 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 spicy flour into the swollen cabbage and mix thoroughly. Peel and chop the onion heads as small as possible. If you like garlic, add 4-5 cloves. Thoroughly knead the onion into the sauce, add vegetable oil to taste. Knead with a spoon, as if driving air into the sauce. The next day the sauce is ready. It can be stored in the refrigerator for 10-15 days. Put in a salad bowl or just in a deep plate and mix with a glass of 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 leaves, 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 that, the marinade is drained. Pickled 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 of pickled seaweed, 100 g of sauerkraut, 1 cucumber, 1 large beet, 2 potatoes, 1 onion, 150 g of canned green peas, 3 tbsp. l. vegetable oil, salt to taste.
Cooking method: Cut the boiled beets and potatoes, as well as the cucumber into cubes. Squeeze sauerkraut from the brine and chop. Finely chop the onion. Combine all products, add seaweed, green peas, salt, vegetable oil and mix.
Vitamin seaweed salad
Required: 100-150 g of 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 peeled carrots on a coarse grater. Cut the cucumbers and apples into thin slices. Combine prepared foods with pickled cabbage, season with salt, sour cream and stir. Put in a slide in a salad bowl, decorate with eggs in the form of slices or circles and sprinkle with finely chopped parsley.
Seaweed salad with carrots and cucumber
Required: 2 cups marinated seaweed, 1 onion, 1 radish, 1/2 carrot, 1 pickled cucumber, 2 boiled eggs.
Cooking method: Mix the 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, salt, season with oil and mix well.
Vegetable vinaigrette with seaweed
Required: 100-150 g of marinated seaweed, 2-3 carrots, 2-3 beets, 3-4 potatoes, 1-2 cucumbers, 50-100 g of 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. Rinse cucumbers and chop also. Mix all vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and stir. Garnish with green onions when serving.
Vinaigrette with seaweed
Required: 200 g of pickled seaweed, 1 carrot, 1 beet, 1.5 cups of pickled onions, 1/2 cup of vegetable oil.
Cooking method: Cut the boiled beets and carrots into strips. Mix everything with seaweed and onion, salt and season.
Seaweed with mayonnaise
Required: 100-150 g of marinated seaweed, 50-100 g of mayonnaise, 1-2 eggs.
Cooking method: Add a part of a finely chopped hard-boiled egg to the pickled seaweed and season with mayonnaise. Put in a salad bowl with a slide and decorate with egg wedges.
Borscht with seaweed
Required: 100 g of pickled seaweed, 100 g of beets, 80 g of carrots, 20 g of parsley root, 50 g of onions, 80 g of potatoes, 10 g of tomato paste, 5 g of sugar, 5 g of 3% vinegar, 20 g of sour cream, laurel leaf, parsley, black peppercorns, salt.
Cooking method: Boil seaweed, cool, chop into strips, pour cold marinade for 8-10 hours. For 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. Beets, carrots, parsley root, onions cut 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.
Cabbage soup with seaweed and mussels
Required: 100-150 g of boiled mussels, 100 g of pickled seaweed, 200 g of 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 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.
Seaweed salad
Required: 200 g of 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 of white cabbage, grated with salt, 1 onion, 2 tbsp. l. vegetable oils, sugar, pepper and salt to taste.
Salad with seaweed and vegetables
Required: boiled seaweed, 1/4 fork of 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 of white cabbage, grated with salt, 1–2 fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of sweet bell pepper, chopped into cubes, 1–2 tubers of boiled potatoes, 1 head of 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 apples without a core, 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 small 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 sauerkraut
Required: boiled seaweed, 1/2 cup sauerkraut, 1-2 pickled cucumbers, 2 pickled tomatoes, 1 bell pepper pod, 1 carrot, 1-2 boiled potato tubers, 1 onion, garlic, 2-3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.
Salad with seaweed and vegetables and apples
Required: boiled seaweed, 1/2 cup sauerkraut, 1 pod of salted bell pepper, 1-2 pickled apples, 1 fresh or salted carrot, 1/4 head of onions, 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.
Seaweed with eggplant caviar
Required: 150 g of boiled seaweed, 200 g of eggplant caviar, vegetable oil, spices, salt to taste.
Salad with seaweed and fish
Required: boiled seaweed, 1/2 cup sauerkraut, 60 g of salted chum or pink salmon fish, 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 sauerkraut, 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 sauerkraut, 1 beet, 1 carrot, 1-2 boiled potato tubers, 1-2 pickles, 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 cup sauerkraut, 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 of 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. cherries, plums or pickled lingonberries, 1/2 cup mayonnaise, herbs, salt, sugar, spices to taste.
Vinaigrette with seaweed and mushrooms
Required: boiled seaweed, 5-6 pieces of salted mushrooms, 1 boiled beet, 1-2 boiled potato tubers, 1/2 cup sauerkraut, 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 sauerkraut, 60 g of beef, lamb or veal, 1 boiled beet, 2-3 boiled potato tubers, 1-2 pickled cucumbers, 1 carrot, 2-3 tbsp. l. cherries, plums or pickled lingonberries, 1 egg, 1/2 cup mayonnaise, salt to taste.
Vinaigrette with seaweed and clam meat
Required: boiled seaweed, 60 g of 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 sauerkraut, 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 formed on the surface of the broth, salt. Put the white sauerkraut in the broth, boil and then add the boiled seaweed, the potatoes cut into pieces, when the potatoes are half cooked - browned carrots, chopped onions, parsley root. Prepare flour sautéed with tomato paste and season the cabbage soup. Add pepper, bay leaf, garlic, salt to taste 10 minutes before readiness. Serve with chopped egg, sour cream and herbs.
Cabbage soup with seaweed in meat broth
Required: 300-450 g of marrow, 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 brain bones with cold water and cook for 2–2.5 hours, then remove the bones. Put boiled seaweed, vegetables, spices and other ingredients into the finished broth, brought to a boil.
Green cabbage soup with seaweed
Required: 200-300 g of meat, 1 cup of sauerkraut, 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 put white cabbage cut into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, put sautéed carrots, onions, cut into strips, add disassembled washed chopped sorrel, chopped tomatoes. Season and add spices 10 minutes before the soup is ready. Serve with egg and sour cream.
Meat borscht with seaweed
Required: 200-300 g meat, 1/2 cup sauerkraut, 1/2 cup 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: Put well washed meat in water, bring to a boil, remove the resulting foam, salt and cook until half cooked. Add sauerkraut, let it boil and add boiled seaweed, diced potatoes. When the potatoes are half cooked, add sauteed carrots and onions, cut into strips. Prepare flour sautéing and season borscht. Add spices. Add brine or 3% acetic acid solution, sugar to taste. Beetroot, stewed separately in fat, vinegar essence, cut into cubes or cubes into the finished borscht. Boil for 10 minutes. Served with chopped egg and sour cream.
Green meat borsch with seaweed
Required: 200-300 g meat, 1/2 cup boiled seaweed, 1/2 potato tubers, 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, bring to a boil. When the meat is half cooked, put boiled seaweed, potatoes cut into cubes, and then (after boiling) add washed chopped sorrel and spinach. Boil and put sautéed carrots and onions, fresh tomatoes cut into slices, 2-3 tsp. canned beans, spices, brine or 3% acetic acid solution, sugar, grated garlic to taste. Into the finished borscht add the stewed beetroot cut into cubes or cubes, then cook for 7-10 minutes. Served with a chopped egg.
Pickle with seaweed
Required: 200-300 g of meat, 1-1.5 cups of boiled seaweed, 2-3 potato tubers, 1 carrot, 1 onion, 1 bunch of sorrel, 1-2 pickles, 1-2 tbsp. l. sour cream, parsley, spices, salt to taste.
Cooking method: Pickle can be cooked with meat, ham, sausages or sausage. Cut the meat into pieces and cook until half cooked. Put boiled seaweed, boil. After that, put potatoes cut into cubes, cubes or wedges into a saucepan, add sauteed carrots and onions, chopped into strips, and boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut pickled cucumbers into cubes, rhombuses and add cucumber pickle, spices and salt to taste. Season with sour cream before meals, 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: Well washed fish heads (you can add 100-150 g of fish fillets, cut into pieces) pour cold water, bring to a boil, salt. Then put the boiled seaweed, chopped parsley roots and bring to a boil again, then add the sautéed carrots, onion, cut into cubes. The potatoes are laid in front of the seaweed and when the potatoes are half-cooked, the remaining components are introduced. Spices, salt to taste.
Mixed 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 of beef, 20-30 g of sausage, 20-30 g of 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 a few glasses of meat broth, bring to a boil, put boiled seaweed and sauerkraut, boil. When half cooked, add pickled cucumber, pickled tomato, capers and meat components: beef, sausage, ham, cut into cubes. Boil all this and add sautéed carrots and onions. Prepare flour sautéed 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 well washed bones with cold water, cook until tender. Strain the broth, put the mashed boiled seaweed. Rub the sautéed carrots, onions and parsley. Take a glass of milk, heat to 60 ° C and add the egg yolk, beat with browned flour. Sort fresh mushrooms, rinse well and boil in a vinegar-saline solution, then wipe, cut some of the mushrooms into strips. In the broth, first add browned mashed carrots, onions, parsley, then chopped mushrooms and, last of all, whipped egg yolks, milk and browned 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, sauerkraut, all this needs to be stewed for 15 minutes, then add boiled seaweed, add sautéed carrots, cut into strips or cubes, onions. Put the tomato, spices and bring everything to readiness.
Mixed solyanka with seaweed in a 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 sauerkraut in margarine until soft, then put boiled seaweed, pickled cucumbers, sliced tomatoes, add beef, ham, sausage, sauteed carrots, onions and 1 tbsp. l. tomato. Bring everything to readiness. Add salt and spices to taste. Sprinkle with herbs before serving.
Seaweed stewed with pork
Required: 200 g of boiled seaweed, 200 g of pork, 50 g of pork fat, 1 tbsp. l. soy sauce, 1/2 onion, salt to taste.
Cooking method: 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, 1-2 cups of broth and, when the liquid boils, pour in the melted lard.
Seaweed stewed with chicken
Required: 200 g of boiled seaweed, 700 g of chicken meat, 50 g of pork fat, 1 tbsp. l. soy sauce, 1/2 onion, 1 egg (protein), salt to taste.
Cooking method: Chop the onions. Cut the flesh of boiled chicken into slices, chives into slices. Put onions in a highly heated frying pan with a small amount of fat, fry it, then add chopped boiled seaweed, chicken slices, pour in 1/2 cup of broth and let it boil, add melted lard.
Seaweed 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, cook sugar syrup in an enamel bowl and filter. Add citric acid 1.5–2 tsp to 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 infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor ... Pour the prepared jam hot into glass jars. Using the same recipe, you can make seaweed jam with lingonberries.
Captain salad
Required: boiled seaweed, boiled beef meat, sauerkraut, boiled beets, boiled potatoes, 1-2 pickled cucumbers, 1 carrot, lingonberry or pickled 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.
"Merchant" salad
Required: boiled seaweed, sauerkraut, 1 bell pepper pod, 1-2 pickled apples, 1 fresh carrot, 1/4 onion, 1-2 tbsp. l. vegetable oil, pepper, salt to taste.
"Maryana" salad
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, pepper are added.
"Natalie" salad
Required: boiled seaweed, 1-2 fresh apples, 1-2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, salt, pepper to taste.
Cooking method: Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt, pepper.
Oxy salad
Required: boiled seaweed, 100 g of salted or pickled mushrooms, 1 onion, 2-3 tbsp. l. vegetable oil, pepper, salt to taste.
Olesya salad
Required: boiled seaweed, white cabbage, 1 onion, a few 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, pepper are added.
Ostrovnoy salad
Required: boiled seaweed, white cabbage, 1 onion, several 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, 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, bell peppers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt, pepper are added.
Primorsky salad
Required: boiled seaweed, sauerkraut, chum or pink salmon fish, slightly salted, 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.
Rogneda salad
Required: boiled seaweed, sauerkraut, 1 boiled beet, 1-2 fresh apples, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oils, sugar, salt, spices to taste.
Sakhalin salad
Required: boiled seaweed, 1 head of onion, 2 fresh cucumbers, 1 carrot, sour cream, salt to taste.
Cooking method: Cut all products into small pieces, add sour cream, salt.
Szegeda salad
Required: boiled seaweed, 1/2 cup sauerkraut, 1-2 pickles, 1 bell pepper pod, 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, chopped onions. Mix thoroughly, season with vegetable oil, add salt and pepper.
Tynyanov salad
Required: boiled seaweed, 1 carrot, 2-3 fresh apples, cut into small 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 juice of half a lemon, sour cream, salt, pepper to the salad.
Tana salad
Required: boiled seaweed, chum salmon or pink salmon or boiled cod, sauerkraut, 1-2 pickled cucumbers, 1-2 pickled tomatoes, 1 boiled beet, 1 carrot, 1-2 tbsp. l. green peas, 1-2 tbsp. l. cherries, plums or pickled lingonberries, mayonnaise, fresh parsley, salt, sugar, spices to taste.
Far eastern ear
Required: 2 liters of water, 200-300 g of fish heads, 1/2 cup of boiled seaweed, 2-3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable oils, spices, salt to taste.
Cooking method: Well washed fish heads (you can add sea fish fillets) pour cold water, bring to a boil, salt. Then put in the potatoes. When the broth boils, cook the potatoes until half cooked. Add the seaweed, chopped parsley roots. Fry the carrots and onions in vegetable oil and add when the ear 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. Get the kelp and cut 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 pan, then add 1 cup of the broth in which the kelp was boiled. Cover and simmer for another 5 minutes on very low heat. (If there is no such frying pan, then you can, of course, use a regular one with high sides). When cool, refrigerate for at least 2 hours. Makes 4-8 servings.
Kelp marinade with ginger and honey
Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce, 2 garlic cloves, 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, pre-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 common salt).
Cooking method: Place the kelp on the bottom of the pan, put the zucchini on top, then put the azuki beans. Pour it over with water, in which the kelp has been soaked, so as to cover only the zucchini, not the beans. Bring to a boil, reduce heat to medium, cover and cook until tender (this is 1.5-2 hours). Add water to cover the beans, add sea salt and simmer until tender (another half hour).
Pinto beans with vegetables and kelp
Required: 1 cup pre-soaked pinto beans 1/2 cup onions, diced or sliced 1/4 cup celery, cut into large cubes or rectangles 1/8 cup fresh sweet corn 1/4 cup coarsely diced carrots 1 strip of kelp, pre-soaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon of sea salt; chopped green onion feathers for garnish.
Cooking method: put the kelp on the bottom of the pan. Top, in layers, onions, celery, corn, carrots. Put the presoaked beans on top of the vegetables. Add water just enough to cover the beans. Bring to a boil, reduce heat to medium. Cook for about 2 hours to 80% done, adding water as needed to just cover the beans. Then add the 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 "strip of kelp, soaked and finely chopped, sea salt solution.
Cooking method: put the kelp on the bottom of the pot. Further, in layers - onions, celery and carrots. Put lentils on top of the vegetables. Cover with water to cover vegetables. Bring to a boil, reduce heat to medium, cover and cook for 45 minutes - 1 hour, sometimes adding water as needed just to cover the lentils. When the beans are 70% cooked, season with sea salt to taste and continue cooking for a few more minutes until tender. 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: Rinse the rice and place it preferably in a pressure cooker or in a steel pot or ceramic refractory dish. Add water, salt, kelp, oil. Cover tightly. Bring to a boil over high heat. Then reduce heat and cook for 1 hour. Do not open rice while cooking! When done, remove the lid and stir gently with a wooden spoon. Cover tightly again and let the rice steep for another 5 minutes before serving. Never cook in an aluminum pan!
