How much do nori chips cost (average price for 1 pack)?
Moscow and Moscow region.
Nori chips are considered a very popular snack in Asia, which last years are in increasing demand in other countries of the world. In general, nori chips are made from seaweed asakusa nori, belonging to the genus Porphyra, which is pressed and dried.
Paper-thin nori chips are dark brown in color with shades ranging from green to almost black. By the way, the color of nori chips is considered an indicator of the quality of this product. Thus, dark shiny nori chips are much tastier than more cheap analogue nori is reddish in color. When dried, nori seaweed is mostly blue-black in color, while toasted nori chips are characterized by a greenish tint.
Before making nori chips, the seaweed is traditionally dried in the sun, spread on wooden or bamboo frames. Original (without specific additives) nori chips have a light smoky taste, but the undoubted advantage of this product is the natural “ocean aroma” of the prepared seaweed.
Nori chips are sold in sealed bags, packed in several pieces, and then packaged in convenient containers with a lid. A clear advantage of such nori chips is that the product can be stored for quite a long time, so use it gradually.
The composition of nori chips includes not only the seaweed, but also such flavoring additives as sugar, soy sauce (made from water, soybeans, wheat, salt and sugar), as well as a variety of spices. Moreover, the distinctive taste of nori chips directly depends on the aromatic substances used: mushroom, spicy, original, tomato, sesame, wasabi, green tea.
It is noteworthy that previously in Japan only dried nori could be purchased - the plates had to be fried immediately before serving. Today, nori chips are on sale all over the world, already fried and ready to eat as a snack or as an addition to a variety of dishes.
In addition, nori chips are rich in protein, minerals, and some vitamins. This product is a source of biologically active compounds: chlorophyll derivatives, polyunsaturated fatty acids, fucoidans, polysaccharides and many others.
Calorie content of nori chips 476 kcal
Energy value of nori chips (ratio of proteins, fats, carbohydrates - bju).
Rolls with crab sticks and salmon.
We will need:
Nori;
crab sticks;
lightly salted salmon or trout;
rice;
soy sauce.
So, first cook the rice. We take regular “round” rice, sort it and wash it.
Place in a saucepan, pour cold water 1:2.
As the water boils, add 1 tsp. sugar and 1 tsp. table vinegar (per glass of rice).
Stir (after this we don’t stir again!), reduce the heat and cook until tender.
Cool the rice to room temperature.
It should be very sticky.
After it has cooled down, we proceed directly to the process. Actually, this is done on a special mat, but since we are making Russian rolls, we will roll them on the table :)
The rolls will be with crab sticks and lightly salted salmon or trout.
If desired, you can add cucumber or avocado. Cut the ingredients into strips.
Now attention! Place the sheet of nori with the smoother side down. Wet your hand in water and brush with nori.
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Ingredients: thin lavash 1 pc. sour cream 100 g ham 50 g salt, spices to taste cheese 100 g dill to taste Preparation: Mix sour cream with egg, add salt, dill, spices, grease lavash with the resulting mixture. Grate the ham and cheese a little on top (or not grate - this is to taste) Cut the pita bread into arbitrary pieces, transfer to a dry baking sheet and place in a hot oven to dry for 7-10 minutes at 180*. These are the chips that are just a great snack to go with beer! Bon appetit!
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Lavash chips with cheese and ham
Ingredients:
Thin lavash 1 pc.
sour cream 100 g
ham 50 g
salt, spices to taste
cheese 100 g
dill to taste
Preparation:
Lavash chips with cheese and ham
Ingredients:
Thin lavash 1 pc.
sour cream 100 g
ham 50 g
salt, spices to taste
cheese 100 g
dill to taste
Preparation:
Mix sour cream with egg, add salt, dill, spices, grease lavash with the resulting mixture. Grate a little ham and cheese on top (or not grate it, depending on your taste)
Cut the pita bread into arbitrary pieces, transfer to a dry baking sheet and place in a hot oven to dry for 7-10 minutes at 180*.
These are the chips that are just a great snack to go with beer!
Apple chips
Ingredients:
Apple - 3 pcs
Lemon (juice) - 1/2 pcs
Sugar - 2 tablespoons
Cinnamon - 2 teaspoons
Salt - to taste
Preparation:
Wash and thinly slice the apples. Heat the oven to 60-70 degrees. Place the apples in a bowl and sprinkle them with lemon juice.Place the apples on a baking sheet lined with baking paper. Mix sugar with cinnamon. Mix sugar with cinnamon. Dry the chips for about 3.5-4 hours.
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Lavash chips with cheese and ham
Ingredients:
Thin lavash 1 pc.
sour cream 100 g
ham 50 g
salt, spices to taste
cheese 100 g
dill to taste
Preparation:
Mix sour cream with egg, add salt, dill, spices, grease lavash with the resulting mixture. Grate a little ham and cheese on top (or not grate it, depending on your taste)
Cut the pita bread into arbitrary pieces, transfer to a dry baking sheet and place in a hot oven to dry for 7-10 minutes at 180*.
These are the chips that are just a great snack to go with beer!
Lavash chips with cheese
Ingredients:
2 pita breads
- 200g sour cream
- egg
- 100g cheese
- 1 clove of garlic
- khmeli-suneli
- a mixture of peppers
- salt
Preparation:
1. Beat the egg with a whisk, add sour cream, salt, pepper, spices and chopped garlic.
2. Grease the pita bread with the mixture and sprinkle with finely grated cheese.
3. Cut into pieces of any shape, place on a baking sheet and bake for about 10 minutes in an oven preheated to 180 degrees.
4. Lavash chips with cheese are ready.
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Making apple cinnamon chips.
Cooking time 180-300 minutes.
Ingredients for 3 servings:
1 kg apples;
Ground cinnamon;
Wash the apples and cut into thin slices, removing the core seeds.
Preheat oven to 90°C. Place the apple slices on a baking tray lined with baking paper.
The apples will need to be turned over during the drying process. Dry on one side for 1.5 - 2 hours, turn over, and dry for the same amount of time.
30 minutes before the end of drying, you need to remove the baking sheet.
Gently brush each apple circle with a brush dipped in water. Sprinkle each circle with cinnamon.
The chips are ready, enjoy your meal.
Note: The cinnamon can be added all at once, but adding it at the end will taste better.
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Spicy tuna roll
In order to prepare this roll we will need the following ingredients:
6 cups sushi rice;
Four sheets of nori;
1 tablespoon white sesame seeds;
½ pound sushi tuna;
1 tablespoon mayonnaise;
½ teaspoon dried red chili pepper (ichimi-togarashi) *pepper can be added to taste.
Cooking:
1. Chop the tuna and mix it with mayonnaise and ichimi-togarashi.
2. Place the norm sheet on the bamboo mat.
3. Place ¼ of the rice on top of the nori sheet, then sprinkle with sesame seeds. Place tuna on top.
4. Now roll up the bamboo mat.
5. Squeeze the bamboo mat tightly and then unfold it.
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Lavash chips with cheese and ham
Ingredients:
Thin lavash 1 pc.
sour cream 100 g
ham 50 g
salt, spices to taste
cheese 100 g
dill to taste
Preparation:
Mix sour cream with egg, add salt, dill, spices, grease lavash with the resulting mixture. Grate a little ham and cheese on top (or not grate it, depending on your taste)
Cut the pita bread into arbitrary pieces, transfer to a dry baking sheet and place in a hot oven to dry for 7-10 minutes at 180*.
These are the chips that are just a great snack to go with beer!
Cheese chips
Preparation
1. Take the cheese and grate it on a medium grater.
2. Place on baking paper. Use a knife or spatula to give it a neat shape.
3. Place the baking sheet in a preheated oven at 180°C. Bake the cheese until it is browned. And now, the wonderful cheese chips are ready.
4. They are also suitable for decorating various dishes.
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Zakuro (pomegranate) sushi has a very original shape and can become a decoration for an assortment of various types sushi. I'll show you how to make zakuro sushi at home, without special equipment.
To prepare four zakuro sushi you will need:
nori - 1 sheet;
egg - 1 piece or yolks - 2 pieces;
water - 1 tbsp. spoon;
rice ready for sushi - 4 tbsp. spoons;
salt - to taste.
Note:
Any seafood or caviar is used for filling.
Cut the nori sheet into 4 squares.
Beat eggs or yolks with water and salt and fry thin small portioned pancakes or one egg pancake, from which you can then cut out circles, and use the leftover scraps for other sushi and rolls.
Prepare the rice: pour the rice washed in cold water with water (1 part rice 1.25 parts water), bring to a boil, reduce heat, close the lid and do not open for 14 minutes, then remove from heat. You can add rice vinegar, stir and cool until warm.
Place an egg pancake on a square sheet of nori on its matte side and a portion of rice on it.
Connect the ends of the nori.
Using cling film, tighten and secure the zakuro shape.
The result will be round sushi, completely covered with nori.
Then you need to make cross-shaped cuts on the outside of the sushi and open them. All that remains is to fill the zakuro sushi with the filling: mussels, shrimp or other seafood or caviar.
Zakuro sushi is ready. Serve them with pickled ginger and soy sauce.
Bon appetit!
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Recipe: Black Shogun roll
120 g rice
- 0.5 l nori
- 15 g masago caviar (black)
- 15 g salmon
- 15 g eel
- 10 g cucumber
- 10 g Buko cheese
Preparation:
1). Prepare rice according to the instructions given here: http://vk.com/sushinews#/wall-33612134_20
2). Cut the salmon and eel into strips. Wash the cucumber and cut it into strips.
3). Place a sheet of nori on a bamboo mat, shiny side down. Place the rice on top, then spread the masaga roe evenly over the rice and turn the rice and nori over so that the nori is at the top. Place the filling for the rolls in the middle: eel, salmon, cucumber and Buko cheese. Lifting the mat and gently holding the nori, roll the cylinder.
4). Cut the resulting roll into 8 equal parts.
5). Serve with pickled ginger, wasabi and soy sauce.
Roll Hong Kong
Ingredients:
Nori seaweed (large sheets) 2 pcs.
Cream cheese 20 g
Avocado 1 pc.
Red caviar 50 g
Eel 100 g
Sesame 5 g
The film is wound along the sticks. On average, 7 revolutions are made. After winding, you need to release the air from under the film; for this, cuts are made and the mat is rolled up; it is important to have as much air as possible.
We grease the mat with cheese so that the roll does not stick to the mat, lay a sheet of nori. Lay a thin layer of rice on top of the nori, so that it protrudes by 1-1.5 cm. The rice should be warm, then it will be soft and will not fall apart.
Grease the inside with cheese.
Spread the filling evenly.
We begin to roll the roll with the end free of rice. Mastery comes with experience, but you can learn quite quickly. Give it a square shape; you don’t need to press too hard so that the filling doesn’t come out.
Roll the roll, then reverse side wrap the tail with rice. Once again we form a square shape. We twist the square roll well and curl it on both sides so that the filling does not fall out.
We form a triangular shape and place the fish on the upper corner. It is better to cut the fish from a single piece so that the length is equal to the width of the nori sheet.
Sprinkle the top with sesame seeds.
When cutting rolls, it is best to use Japanese knives, which differ from ordinary ones in having a one-sided sharpening. Before cutting, the knife must be moistened with water.
You can prepare wasabi from dry powder mixed with cold water. Ginger is needed to reduce the taste of the previous dish; it is most important to use it when you eat assorted dishes.
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Secrets of my kitchen
Philadelphia rolls
For 1 serving of rolls you need the following:
- about 120g cooked sushi rice
- 1 sheet of nori (pressed seaweed)
- 1 cucumber
- 1 avacado
- 60g salmon
- 35-40g Philadelphia cheese
Let's start cooking:
1. Spread cling film on a bamboo mat and place half a sheet of nori. We wet our hands in water with dissolved rice vinegar (so as not to stick to the rice) and spread the rice in an even layer on the nori. Leave 1 cm of nori on the edge, not covered with rice.
2. Turn the nori and rice over so that the rice is on the film (you can first lightly moisten the film with water). Apply a thin layer of wasabi to the nori. Then spread Philadelphia cheese in the center of the nori.
3. Cut cucumber and avocado into thin strips. Place, evenly distributed, on the cheese.
4. Having filled the roll, you can start rolling it. To do this, we join the edge of the roll and the edge of the bamboo mat. Gently twist the roll, and then, lightly pressing the mat, form the roll of the desired shape.
5. Unroll the mat and remove the film.
6. Place the salmon, cut into thin slices, across the roll and lightly press it against it.
7. That's all. The roll is ready. All that's left is to cut it. Cut it into 6-8 pieces and the Philadelphia rolls are ready!
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Dried bananas, or banana chips, are extraordinary tasty dish. () How to make banana chips. Dried bananas, or banana chips, are an incredibly tasty dish. True, you don’t need to buy dried bananas in the store, since you can cook them yourself. There are several types of banana drying in which this fruit does not lose its beneficial properties and remains just as tasty and sweet. Sun-dried bananas: Peel the bananas and cut into 4 pieces. Place the pulp on a clean baking sheet and simmer in the oven at low temperature. When cooked, dried bananas should be dark brown in color. Natural sun drying: Cut the bananas and place them on a baking sheet. Cover the top with gauze and place in the sun. Ready bananas should have white sugar powder on top. Banana Chips: Cut bananas into slices and sprinkle with lemon juice. Dry the bananas for 10 hours in the oven at the lowest possible temperature. "Cheese" roll Ingredients: "Cheese" roll Ingredients: Maki cheese is made with the rice facing out, that is, the technology is the same as regular uramaki:
Chicken fillet breaded with chips. How to do: Beat the fillet, mix the eggs with spices (do not add salt!), crush the chips in a bag. Dip the fillet in the egg mixture, roll in chips and fry in vegetable oil until cooked. Get ready too! Bon appetit!
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Nori chips are also sold ready-made, but they only take 10 minutes to prepare, so you may be interested in completing this task yourself. Moreover, this real opportunity save money, because the finished product costs more than the ingredients separately. Moreover, you can experiment with flavors.
Stage No. 1: what to do with nori seaweed
To make the chips thin, you need to fold several sheets of nori together and cut them into a rectangle shape. You can experiment with the size, but experts do not recommend making the slices too small.
At the same time, it is worth mixing wasabi and salt so that the mixture becomes homogeneous. The spiciness can be adjusted to taste.
Stage No. 2: how to bake nori chips
The resulting pieces of nori are laid out on a baking sheet, previously covered with foil. You can also use baking paper for this. Nori is greased with an oil mixture and sprinkled with sesame seeds. An oil spray works great.
All this is baked in the oven for just 2 minutes. This is provided that the temperature is 180 degrees. Watch the time carefully, because if you overcook them in the oven, the chips may turn out bitter. Nori chips are usually served as a snack.
What don’t our housewives use to make chips and other beer snacks these days? Of course, everyone (and I’m no exception) has their own signature dishes, which you make almost with eyes closed. But it always seems that “this recipe” will be great, you should definitely try it too. As a result, you like some options more, some less... You take some notes and add them to your collection of permanent recipes. One of these beer snack options for me was nori chips. They do it very simply and extremely quickly. And they create variety on the table and delight with interesting tastes.
First, take out the sheets of nori. I bought them a long time ago, but they are used very sparingly. So there is enough of this stuff in the refrigerator.
Place the sheets of nori on a baking sheet in a single layer. There is no need to grease the baking sheet with oil - they won’t stick anyway. Leaves should be placed with the grooved side down.
Grease the shiny side of nori vegetable oil. For this, it is best to use a scented oil. Sesame oil works great, but I didn’t have any, I used olive oil. There is no need to lubricate too much - it is enough that the entire surface is coated with a thin layer of oil.
Season each sheet of nori with salt. You can also sprinkle some spices, but I didn’t - this seaweed already has a fairly bright taste without any additional notes.
Place a baking sheet with sheets of nori in an oven preheated to 180 degrees, bake just nothing - 3 minutes is enough.
We take the nori leaves out of the oven, place them on a plate and cut them into small pieces with ordinary kitchen scissors.
You can find ready-made nori seaweed chips on sale; they are very tasty, but quite expensive. At the same time, it is absolutely not difficult to make such chips yourself. This is a matter of just a few minutes, the cost is several times less, and you can experiment with tastes.
A very simple recipe for Japanese nori chips step by step with photos. Easy to prepare at home in 10 minutes. Contains only 123 kilocalories. Author's recipe for Japanese cuisine.
- Preparation time: 8 minutes
- Cooking time: 10 min
- Calorie Amount: 123 kilocalories
- Number of servings: 2 servings
- Complexity: Very simple recipe
- National cuisine: Japanese food
- Type of dish: Snacks, Fish and seafood
Ingredients for two servings
- Nori seaweed (large sheets) 6 pcs.
- Vegetable oil 20 ml
- Wasabi ½ tsp.
- Salt ¼ tsp.
- Sesame 10 g
Step-by-step preparation
- Fold several sheets of nori together and cut them into rectangles of a convenient size. Don't make them too small.
- Mix the butter with wasabi paste and salt until smooth. Adjust the spiciness yourself, it depends on the spiciness of the wasabi and your preferences.
- Place the nori rectangles on a baking sheet lined with foil or baking paper and lightly grease with the oil mixture; you can sprinkle sesame seeds on top. If you have an oil spray, you can simply spray the oil on the nori and sprinkle with salt and dry spices, such as hot paprika.
- Bake in the oven at 180 degrees for no more than 2 minutes. Do not overcook, otherwise a bitter taste may appear. Let cool and serve as an appetizer.
