Seaweed fresh how to cook. What to cook from frozen seaweed

Seaweed is a product that has the scientific name Laminaria. It contains a large number useful substances. It is they who endow this product with healing and preventive power, helping to cleanse the body of toxins. Seaweed contains a lot of organic acids, minerals, vitamins belonging to groups B, C, A, and so on.

In addition, kelp is rich in iodine, so using the product at least once or twice a week, you can easily increase immunity and normalize thyroid function, while eliminating diseases formed during iodine deficiency in the body.

Basic cooking rules

At present, it will not be difficult to purchase fresh or other sea kale in various types and manifestations - dried, frozen, canned. The latter can be used in finished form. Dried and frozen must be pre-cooked. This can be done in the following way.

Boiling seaweed is an unusual process that takes a lot of time, but it provides an opportunity to do an excellent job and get delicious dishes in return. Necessary:

• Soak beforehand. This will make it softer and speed up the cooking process itself. In addition, by soaking dried or frozen sea kale in clean water, you can wash out the bacteria that have accumulated during the drying process.
• Drain the water regularly and refill the pan with new liquid. The fact is that over time, the old water is saturated with an unpleasant odor, and its regular change will allow these aromas to be washed away.
• Observe the time regime, namely, how long the cabbage is cooked. Depending on the type of kelp, the process may take more or less time.

If you cook the product correctly, it will acquire good taste and will please the hostess and her family with excellent properties.

Only dried and frozen cabbage, as well as fresh cabbage, is subject to cooking, therefore, during the cooking process, special attention must be paid to them.

Dried kelp

The advantages of dried cabbage are that it has retained the most valuable and most useful properties, therefore, is the most useful for each person. If you approach the heat treatment process correctly, you can get the product that is optimal in terms of taste and useful properties.

To prepare kelp before cooking, it must be carefully sorted out, washed and put in a bowl containing cold water. Cabbage should lie there for 12 hours or more. Then you need to get the product and rinse it in running water, then dip it in a pot of water and cook for 2-3 hours. But do not cook to the full for several hours at once, but periodically draining the old water and adding new water. This will eliminate unpleasant odors and get deliciously cooked seaweed.

Then boiled cabbage can be consumed in its pure form or in combination with other products, numerous recipes are provided for this.

Frozen kelp

There are many questions about how much you need to cook seaweed. There are several opinions on this matter. At the very beginning, before cooking, it must be thawed by holding it at room temperature. This is done in 30 minutes. And then you need to rinse the product and put it in a pot of clean water, putting it on the stove.

After boiling, it is cooked for half an hour. Then the water is drained, and the resulting cabbage leans back into a colander. Similarly, cooking is carried out two more times, which contributes to the release of different odors from the kelp. Thanks to this approach, the taste of cabbage becomes more saturated and pleasant. Ready cabbage should be soft and easily torn with your hands, so the answer to the question of how long the cooking lasts is not always unambiguous.

fresh kelp

The process also takes several hours, soaking takes a couple of minutes. Before cooking, it is necessary to pour fresh clean water and throw the product into it. After waiting for the boil, cook the cabbage for about 10 minutes. Then the water is drained, this continues 4-5 times until the smells disappear.

We examined how to properly and competently cook seaweed. It can be concluded that the process will not take much effort.

List of recipes

Due to the processing method, dried sea ​​kale has all the valuable qualities of fresh kelp. The benefits that it can bring are due to its chemical composition. This is, first of all, the richest set of amino acids and microelements, such as iodine, sodium, calcium, chlorine and iron.
To this we must add a unique vitamin complex, which includes vitamins B1 and B2, known as stimulants of the endocrine system, B6 and PP, responsible for the condition of the cornea, as well as immunostimulants A, C and E.
At the same time, most of the dried kelp is protein, which the human body easily absorbs. Therefore, even a small amount of this product can create a feeling of satiety.
Its calorie content is only 5.9 kcal. Few products can compare with it in this indicator.
These properties could not but attract special attention of nutritionists who actively use dried kelp in weight loss diets. Recipes for weight loss, which include dry seaweed, have more than one hundred.
Before preparing a dish of freeze-dried cabbage, it must be placed in water for a time sufficient for it to swell. Depending on the drying method, this period can vary from 2 to 20 hours.
It is necessary to cook dried seaweed for 20 to 30 minutes, then it is washed again.
We will offer recipes, the benefits of which for weight loss have been proven empirically.

The following set of ingredients will help prepare this dish:

We will prepare this salad for weight loss in the following sequence:

1. Place dry kelp in water for an hour, then boil it. Cook for no more than twenty minutes, checking readiness, so as not to overcook.
2. The degree of readiness of the product is checked by touch. If, when pressed, it retains its elasticity, then it can be eaten. If it spreads from pressing, then the product is overcooked.
3. We conscientiously wash the boiled cabbage and cut it into pieces 20 cm long, roll each into a tube and chop it into strips.
4. Straws are placed for a minute in vinegar, then washed.
5. We pass the onion in oil, transfer the kelp to the pan and season, stirring, with soy sauce. Add sesame seeds, crushed garlic cloves, salt and pepper, then mix again.

The benefits of this slimming salad are not just limited to weight loss. One portion of it is able to satisfy the body's weekly need for vitamins and trace elements.

Recipes for hot meals in weight loss diets are not very common. Let's take one of them. The benefits of this soup for weight loss are obvious, just look at its composition, which includes:

We will prepare this low-calorie soup as follows:

1. Soak and thoroughly rinse the seaweed. When the foam ceases to stand out during washing, cut the kelp into thin strips.
2. We heat the oil at the bottom of the container and fry the straws until it softens.
3. Pour the rice water into the container and, when it boils, continue to cook until the soup becomes opaque.
4. Season the soup with sauce, salt, and again continue to cook until boiling.

It should be said that recipes for weight loss soups do not always look so ascetic. Some recipes clearly show that the process of losing weight can be made not only useful, but also enjoyable. Calorie content of a nutritious and very tasty chicken soup only 200 kcal, its preparation will require for four servings:

Soup should be prepared in the following order:

1. We clean the ham from the skin and set to boil in cold water. It is necessary to cook for at least 40 minutes, while not forgetting to remove the foam.
2. After that, we filter the broth, put the kelp into it and continue cooking for another 20 minutes.
3. Remove the bones and finely chop the chicken.
4. Onion, cut into cubes, sauté in oil with grated carrots.
5. Finely chop the greens.
6. Beat raw quail eggs.
7. We put chicken meat with vegetables in the broth and salt.
8. When the broth boils again, pour in the beaten eggs.

Sprinkle the soup poured into bowls with herbs.

Seaweed is useful in any dishes, but most of all it is useful in vegetable salads. After all, the benefits of any vegetable salad consist of useful qualities its ingredients. To prepare three servings of our dish you will need:

We will prepare the salad like this:

1. Soak the kelp without squeezing the water, mix it with Chinese cabbage.
2. Rub the apple with carrots through a grater, finely chop the pepper.
3. We put all the products in one bowl and mix them.

The calorie content of the finished dish will be 140 kcal. Its benefits for weight loss are obvious.

Dried kelp is useful not only for those who want to get rid of excess weight. Due to its valuable qualities, it is useful for almost all spheres of life of the human body. But besides that, it is also very tasty. You just need to know how to cook it right.
To prepare this gourmet salad, we must take:

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

1. We clean and wash the squid fillet, lower it for 2-3 minutes in salted boiling water. We take out the squid, let the broth cool and add vinegar to it.
2. Finely chop the squid meat and place it in the cooled broth for 40 minutes.
3. We chop the washed and peeled carrots with onions, dip them in boiling water for a few seconds, and then transfer them to the broth for 6 hours.
4. Soak dried cabbage, rinse, cut into noodles and mix with squid, mackerel, onions and carrots, cut into pieces. Then pepper to taste.

Dried seaweed sauce

This sauce is interesting for its versatility, it can be seasoned with many dishes. To cook it original dish, you need to use the following components:

A glass of dry kelp;

To prepare the sauce, perform the following operations:

1. Let's put the kelp in a liter glass jar, pour boiling water, cover the jar and leave for six hours so that the cabbage swells.
2. We pass the spices through a coffee grinder, send the mixture to a jar and mix with kelp.
3. Grind the peeled onions and mix with the contents of the jar. Add oil to it, based on your taste preferences, and beat the sauce with a spoon.
4. We cork the jar and put the sauce to infuse for a day.

Before use, the sauce must be mixed with chopped herbs without sparing.
It should be remembered that the finished sauce can be stored in the refrigerator for no more than two weeks.

For borscht, take the following products and spices:

To prepare this dish, we will do the following:

1. Soak dried cabbage, wash, boil, finely chop.
2. Next, prepare the marinade. To do this, put salt, cloves, sugar into heated water and boil them for 10 minutes. We filter the broth, cool it and add vinegar.
3. We chop carrots, parsley, onions, beets and simmer them for 20-25 minutes with water and tomato paste.
4. Add seaweed to the vegetables and then simmer for another 10 minutes.
5. Boil the broth again, put chopped potatoes in it, after 10 minutes add vegetables, kelp, pepper and bay leaf.

Ready borscht is seasoned with sour cream and chopped herbs.

We will prepare a pie from the following products:

Let's write down the step-by-step procedure:

1. Soak the cabbage and chop it into noodles.
2. Dilute the yeast in warm water and, adding sugar, set aside for 20 minutes.
3. Pour kefir into an empty bowl, pour out the egg, add salt and mix. Pour the yeast into a bowl, put the kelp into it and add the flour.
4. We knead the dough from this mixture, set it aside for an hour and, after kneading again, put it in a baking sheet with vegetable oil. Then brush the top of the pie with egg.
5. We will cook the cake for half an hour in an oven at 180 degrees.

The list of components from which we will prepare the pickle looks like this:

Instead of beef, you can cook this dish with sausage, ham or sausages.
Let's proceed as follows:

1. Soak and boil the kelp, then finely chop it.
2. Saute chopped onions with carrots.
3. Peel and cut potatoes into cubes.
4. We chop the washed sorrel leaves, cut the cucumbers.
5. Put the diced meat to boil, after 20 minutes add cabbage to it. When the broth boils again, dip the potatoes and onions with carrots into the broth. After the pickle comes to a boil, pour cucumbers, parsley, salt and spices into it and remove from heat.
6. Finished borsch before serving, season with sour cream.

Video recipe: Seaweed salad with vegetables

Today you will know how to cook seaweed, as well as the most popular recipes for dishes based on it. Sea kale is famous for its beneficial properties due to the high content of chemical elements, mineral compounds and vitamins. Many people know that seaweed contains a large amount of iodine, which is so useful for the thyroid gland.

In addition to iodine, it is also rich in potassium, magnesium, phosphorus, and calcium. The fact that its regular use has a beneficial effect on human health has been known since ancient times. One has only to look at the life expectancy of Asians, who consume it in large quantities almost every day.

Seaweed can be frozen, fresh or dried. To cook this or that dish using each of these types of cabbage, you need to know some subtleties. It is unlikely that anyone will like a salad made from dry seaweed. Therefore, before how to cook dry seaweed, it must be prepared appropriately for use.

Dried cabbage is obtained by a certain technological process, during which water is evaporated from the cabbage, and as a result it becomes dry, while maintaining its chemical composition. Pour dried seaweed hot water so that it completely covers it. Drain the water after two hours. Put the cabbage in a colander and rinse well, as dry cabbage often contains grains of sand. Then fill it with water room temperature and leave for 5 hours. After that, sea cabbage can be used for cooking.

Now you know what is dried seaweed how to cook it for use in cooking. The recipes below will help you prepare delicious food from her.

It contains no less vitamins and frozen seaweed. How to cook her? All you need to do is thaw it at room temperature and use it for cooking. different dishes. With such cabbage, as well as with dried cabbage, you can bake a pie, casserole, pizza, cook soup or cabbage soup from it, and also use it for meat, fish, vegetable salads and seafood salads.

In each of the supermarkets you can see a wide variety of ready-made seaweed salads, but why buy them if you can cook seaweed salad at home, and, moreover, no less tasty and original.

How to cook seaweed. Best Recipes

Seaweed salad with corn

Ingredients:

• Seaweed - 300 gr.,
• Onion - 1 head,
• Canned corn- 100 gr.,
• Pickled cucumbers - 2-3 pcs.,
• Eggs-2 pcs.,
• Mayonnaise
• Salt to taste

Cooking with corn is very easy. Boil and finely chop the eggs. Chop onion and pickled cucumbers. Slice the seaweed. Add onions, eggs, pickled cucumbers and canned corn to it. Dress the seaweed salad with mayonnaise and salt to taste. Let the salad cool before serving. Put it in the fridge for a few minutes for this.

Seaweed salad with potatoes

Ingredients:

• Seaweed - 200 gr.,
• Potatoes - 3 pcs.,
• Tomatoes - 1 pc.,
• Bulgarian pepper - 1 pc.,
• Mayonnaise
• Ground black pepper

And potatoes will surprise you with their delicate taste. Boil potatoes in uniforms. Clean it up and chill. After that, cut it into small cubes. Prepare vegetables. Wash the tomatoes and bell pepper. Cut the peppers into strips and the tomatoes into wedges. Add potatoes, tomatoes, Bell pepper. Stir the salad, add salt, black pepper, and any other spices you like, mayonnaise to it. Toss the salad and serve.

Pie with seaweed

Ingredients:

• Flour - 1 cup
• Egg- 2 pcs.,
• Seaweed - 200 gr.,
• Kefir - 1 glass,
• Yeast - 40 gr.,
• Sugar - 1 tea spoon,
• Sunflower oil
• Salt - a pinch

Dissolve yeast in warm water. Add a teaspoon of sugar to them. Leave them for 20 minutes. Pour kefir into a bowl, beat in one egg, salt and mix. After that, add diluted yeast and chopped seaweed. Mix the pie mixture again and add the sifted flour. Knead elastic dough.

Cover the bowl with a clean tea towel and let the dough rise for about 1 hour. Then knead the dough again. Preheat the oven to a temperature of 180 C. Lubricate the baking dish with sunflower oil. Lay out the dough, crushing it with your hands and spreading it evenly over the surface of the mold. Brush the top of the pie with beaten egg. Put the pie in the oven. It bakes for about 30 minutes.

You are interested, how to cook fresh seaweed? If you have fresh seaweed, then it is best to marinate it.

Pickled seaweed

Ingredients:

• Fresh - 300 gr.,
• Sugar - 1 tbsp. the spoon,
• Soy sauce - 3 tbsp. spoons,
• Lemon - 1 pc.,
• Sesame

Before, how to cook delicious seaweed fresh it must be washed and allowed to drain with water. Meanwhile, prepare the marinade. To do this, add sugar, lemon juice to soy sauce. Mix ingredients until smooth. Pour the marinade over the seaweed and leave it to marinate for 5 hours. The longer it sits, the tastier it will be. Put the finished pickled cabbage on a plate and sprinkle with sesame seeds. It is recommended to serve cabbage with side dishes, as well as with soy sauce.

Seaweed soup with green peas

Ingredients:

• Chicken fillet - 200 gr.,
• Onion - 1 pc.,
• Fresh green or frozen peas - 100 gr.,
• Seaweed - 100-200 gr.,
• Bay leaf - 1-2 pcs.,
• Chicken egg - 1 pc.,
• Carrots - 1 pc.,
• Potatoes - 3-4 pcs.,
• Parsley
• Spices - optional
• Sour cream for serving

This seaweed with green peas is cooked in chicken broth. To prepare the broth, cover the chicken with water, add parsley, spices, bay leaf and one onion. Simmer chicken over low heat for about 20 minutes. Remove the foam (noise) formed during the cooking process. Peel carrots and potatoes.

Cut them like regular soup. Put in the broth, boil the vegetables for about 10 minutes. After that, you can add seaweed and green pea. Chop the seaweed and put it together with the peas in the soup. Taste the soup, adding more salt if needed. Remove from stove and cover with a lid. Serve delicious and healthy soup from seaweed with a spoonful of sour cream and black bread.

Potato casserole with seaweed

Ingredients:

• Seaweed - 200 gr.,
• Potatoes - 5-6 pcs.,
• Flour - half a glass,
• Eggs - 2 pcs.,
• Milk - 100 ml.,
• Sour cream - half a glass,
• Sunflower little

Cooked with the addition of seaweed, it turns out even more tasty and healthy. It is prepared on the basis of mashed potatoes. So put it in a bowl mashed potatoes, add to it a chicken egg, milk, chopped seaweed and sifted flour.

Salt. Stir in the casserole mixture. The form must be lubricated with vegetable oil, you can also use baking paper. After that, put the mass for the casserole in the form. Pour the beaten egg with sour cream over the seaweed casserole. Bake it in a preheated oven to 180-200 for about 20 minutes. Seaweed casserole served with cheese sauce or with sour cream.

Rice cakes with seaweed

Ingredients:

• Rice round - 200 gr.,
• Eggs - 2 pcs.,
• Baton - 2-3 slices,
• Seaweed - 100 gr.,
• Vegetable oil (sunflower)
• Salt kitchen or sea

Rice with seaweed - lovely dish for those who adhere to a diet, and also professes a vegetarian way of life. To prepare such cutlets, boil rice. It is best to use round rice as it cooks better and is more sticky. Rinse boiled rice with water. Cool and pass it through a meat grinder.

Also twist the loaf. Finely chop the seaweed. Add it to rice. Put in the chopped banana. Then beat in one egg. Salt the mass for cutlets, and mix with your hands until a homogeneous consistency. From minced meat form small cutlets and fry them in vegetable oil. Serve hot with vegetable salads.

Now you know, how to cook seaweed, and what dishes can be made based on it.

But still, you will probably be surprised to learn that jam can also be made from seaweed. And how to do it, see below in the recipe with step by step photos.

We know that food preparation affects their chemical composition, seaweed has alginates, which are only activated during the primary processing. Alginates are sorbents, they are very useful for our intestines, they cleanse our body.

I want to tell you how to make a rather unusual seaweed dish i.e. jam. It contains no less useful trace elements and vitamins than ordinary sea kale.

Seaweed, we can say that it is not afraid of heat treatment, this is its great advantage. Seaweed, frozen or dry or cooked, is one of the richest plants on our planet, because the sea itself gives everything that it contains. These are all trace elements and vitamins, for example, calcium and magnesium, potassium and iron, and many others. And in general, in my opinion, this is not only useful product but also useful.

Try to add seaweed in any form to your diet at least several times a week. For cooking seaweed jam you will need a couple of days, and from the presented products you will get two jars (300 grams) of an interesting and unusual dish.

Ingredients:

• dry seaweed - 50 grams,
• sugar - 250 grams,
• lemon acid- 10 grams,
• cinnamon - 5 gr.
• orange - 1 pc.
• vanilla sugar - 10 grams,
• water for syrup - 1 cup.

Seaweed Jam - Recipe

For this dish, you need to take dry seaweed. When choosing it in the store, carefully inspect the packaging and the condition of the cabbage itself. It should be dense, not very bright in color.

The first step is to soak the cabbage in water.

Put the container with cabbage on the fire and boil it for 10 minutes over medium heat. I want to note that dry cabbage increases well, from 50 grams you get half a kilogram of finished cabbage.

Then drain the rest of the water and let the cabbage cool a little. Then beat it through a blender or pass through a meat grinder.

Now make syrup. Pour sugar into a bowl.

Dissolve sugar in water and place on fire, boil for a couple of minutes. Next, we will saturate it with aromas.

Add cloves to the syrup.

Pour in the cinnamon.

Add citric acid.

Remove the zest from the orange and put it into the syrup.

Squeeze the juice from the orange as well, and pour into the syrup.

Boil the syrup over medium heat for 5-10 minutes.

Send the chopped cabbage to the syrup. Stir and boil everything for 20 minutes over low heat. Taste and add sugar if desired.

Then do it with regular jam or jam. After it has boiled a little, turn off the heat and put the jam aside. Let it infuse for half a day. Then bring to a boil and turn off. So do 2-3 times.

The result is a dark green thick jam. I want to note that for lovers of seaweed, he should like it. This goes well with fragrant cheese, it can be added to fish sauces during cooking. In general, try it, and then you decide, everyone has different tastes.

Store seaweed in a glass jar in the refrigerator. Do not be afraid to experiment in the kitchen, they may pleasantly surprise you.

Seaweed jam. A photo

Seaweed has been eaten for many centuries, it contains a lot of useful substances: iodine, phosphorus and other trace elements necessary for the human body. From the fact that it is an algae, it consists of 80% of water. For storage, it is dried, while retaining all its expensive properties. Dried sea cabbage use instead of salt, grinding in a coffee grinder. For the preparation of salads and other dishes from it, it is processed by the method below.

You will need

• 1) prepared seaweed - 100 g;
• 2) carrots - 100 g;
• 3) garlic - 2 cloves;
• 4) vegetable oil - 1-2 tablespoons;
• 5) ground scarlet pepper
• sugar
• soy sauce - to taste.

Instruction

1. Clear the sea cabbage from impurities. After that, soak it in cold water for 10-12 hours, take about 1 liter of water per 100 g of cabbage. Do not pour out the remaining water, it contains a lot of substances suitable for the skin, let it settle and use it for washing or make ice cubes. Later soaking cabbage rinse well to remove every sand and slime, resulting in more than 1 kg. Cut into thin strips if you purchased sheet.

2. Pour cabbage cold water and boil for 20 minutes (from the moment of boiling), after which the water is drained. Repeat three times. Such processing will improve its color, taste and smell, and the table of contents of suitable substances will not change much. Seaweed is ready for salads and other dishes. You can store it in the refrigerator for up to a week or freeze it in the freezer and use as needed.

3. Grate the carrots, salt and quickly fry in a hot frying pan in a small number vegetable oil. Add crushed garlic and red pepper to it. mix cabbage with the rest of the vegetables, add soy sauce and, if desired, sugar (1/2 teaspoon). An appetizing seaweed salad, one that is easy to prepare every day and on a festive table, is ready.

Seaweed, or kelp, is a real storehouse of useful substances: iodine, organic acids, mineral trace elements, vitamins A, B and C. The inclusion of dishes with seaweed in the diet improves immunity, normalizes metabolism, and regulates the level of cholesterol. Marine stores cabbage sold in canned, dried and frozen forms. It should be boiled before use.

You will need

• For pickled seaweed:
• - 600 g of boiled kelp;
• - 2 glasses of water;
• - sugar;
• - salt;
• - Bay leaf;
• - carnation;
• - a tablespoon of 3% vinegar.

Instruction

1. Sort through the dried sea cabbage, put on a sieve and rinse with warm boiled water. Transfer to another container and fill with fresh water at the rate of 1:8 (one part of kelp, eight parts of water). Leave the sea cabbage soak for ten to twelve hours.

2. Thoroughly rinse the kelp in running water, put in a saucepan, pour hot water in the same proportion of 1:8 and put on medium heat. Later, boil the sea cabbage ready for thirty to forty minutes. After that, drain the broth.

3. For double cooking, pour kelp washed after soaking with water 1: 4 (one part of seaweed, four parts of water), boil for thirty minutes after boiling. Throw the kelp in a colander, and drain the broth. Fill the sea cabbage hot boiled water and boil for another 30 minutes. Catch kelp with a slotted spoon, cool it and use it for cooking various dishes: borscht, pickles, soups, salads, stews, meatballs and casseroles.

4. Frozen sea cabbage thaw before cooking. To do this, dip it for thirty minutes in cool water (15-20 degrees). Then rinse thoroughly with plenty of water.

5. Pour kelp with cold water at the rate of 1: 2, put on a strong fire and bring to a boil. Boil for 15-20 minutes and drain the broth. Do this procedure two more times. triple heat treatment seaweed will greatly improve its taste.

6. Canned seaweed is ready to eat. But it is also recommended to boil it for five minutes.

7. Pickled seaweed. Boil water, add sugar, salt, cloves, bay leaf and cook for ten to fifteen minutes. Cool the marinade and pour in the vinegar. Chop the boiled sea cabbage noodles, pour cold marinade and put in a cool place for eight to ten hours to marinate. Laminaria prepared according to this recipe can be served as a side dish for vegetables and fish dishes, add to salads.

Note!
Boiled seaweed can be stored in the refrigerator for several days and used as needed to prepare different dishes.

Helpful advice
During the preparation of soup with seaweed, boiled kelp should be added at the same time with browned onions, and canned - together with seasonings.

Frozen cauliflower is invariably present in the assortment of frozen vegetables. People eagerly acquire it, though it is ideally easy to make such reserves yourself when this cabbage is sold in abundance in the market during the season.

You will need

• Cauliflower, Brussels sprouts or kohlrabi;
• Fast freezer (-18°C);
• Containers or bags for storage in the freezer.

Instruction

1. Place a head of cauliflower on a cutting table and remove the dark green leaves from it. Carefully divide the head of cabbage into individual inflorescences (pustules). Remove extra cheeky stems, leaving only 1.5-2 cm from the inflorescence.

2. Pour water into a saucepan and bring it to a boil. put colored water in small portions into boiling water cabbage and blanch in it for no more than 3 minutes.

3. Spread with a slotted spoon any share of cabbage in a colander so that the water is glass. Later, it is desirable to lay it out on a clean kitchen towel to dry.

4. Sort the water-dried cabbage inflorescences into shares for one preparation and arrange in bags or containers for storage in the freezer. cabbage inside the freezer, without heaping them, so that the freezing passes as quickly as possible. Keep safe in this way cabbage allowed all winter.

Note!
Other varieties of cabbage are also allowed to be frozen by this method: Brussels sprouts or kohlrabi, shredded with cubes. White cabbage can be frozen only for subsequent use in semi-finished products (stuffed cabbage or stuffed cabbage), because. when frozen, it loses its crunchy properties.

Helpful advice
You can also put cabbage florets in the freezer without blanching ahead of time, this will slightly lengthen the cooking time of frozen cabbage dishes.

Did you know that sea kale is a storehouse of useful substances? Tea contains significant amounts of magnesium, iodine, zinc, steel, calcium, phosphorus, sodium, potassium, vitamins A, C, D and B, as well as a lot of other useful macro- and microelements. And, importantly, sea kale (kelp) has energy value less than 10 kilocalories per 100 grams.

Instruction

1. Required: - 0.3 kg of canned sea cabbage;- 3 medium-sized potatoes;- 1 onion;- 2 carrots;- 2 pickled cucumbers;- vegetable oil, salt. This dish - good remedy from winter and spring beriberi. Boil carrots and potatoes in their uniforms. Peel the root crops and cut into small cubes. Peel the onion and cut it into rings or half rings. Chop pickles into cubes as well as carrots and potatoes. Take salad bowl and put prepared vegetables into it, as well as seaweed. Dress the salad with vegetable oil, mix thoroughly and serve. You can also take fresh seaweed. Then, before cooking, it will need to be boiled for 16-20 minutes, and then rinsed with cold water.

2. You will need: - 1 jar of canned sea cabbage;- juice of 0.5 lemon;- 1-2 cloves of garlic;- 1 onion;- 1 fresh cucumber;- 1 fresh tomato;- 0.5 cans of corn;- 2 boiled eggs;- mayonnaise. This salad is not burdensome and in preparation and for the stomach. Cut the tomato, cucumber into cubes. Finely chop the onion and fry it in vegetable oil until translucent. Peel and chop the boiled eggs. To do this, it is convenient to use not a knife, but a fork and a cup: the egg is placed in a cup and crushed in it with a fork. Squeeze out the juice from the lemon. If you don’t have a juicer, it’s also convenient to do this with a fork. Insert a fork into the center of the lemon half and begin to swirl to squeeze out the juice. Mix seaweed, fried onions, vegetables, corn in a salad bowl. Squeeze out the garlic and add lemon juice. Sprinkle salad with mayonnaise before serving.

3. Required: - 150 grams or 1 jar of marine cabbage;- 100 grams of rice;- 2 boiled eggs;- 2 tablespoons of vegetable oil or mayonnaise;- 1 medium onion-salt. Not everyone likes the smell of the sea cabbage. In this salad, rice will wonderfully beat off the iodine smell of kelp. Boil the rice and mix with chopped boiled egg. Peel and finely chop the onion. AT salad bowl Do not mix all the ingredients, salt, season with mayonnaise, and better - with vegetable oil.

Helpful advice
If you are using canned sea kale, be sure to rinse it thoroughly before adding it to your dish. Otherwise, you risk forever hating this amazing algae for the creaking of sea sand on your teeth.

Sea kale is the everyday "folk" name of kelp algae, the best natural source of iodine, the one that modern man needs so much. The use of seaweed regulates blood clotting, reduces the level of cholesterol in the blood, the risk of developing mental and vascular diseases, improves the functioning of the gastrointestinal tract, and strengthens the immune system.

You will need

• Recipe number 1. Seaweed casserole. Ingredients: boiled seaweed 500 g
• eggs 2 pcs.
• butter 4 tablespoons
• salt to taste.
• Recipe number 2. Dumplings with seaweed. Filling ingredients: fish fillet 500 g
• seaweed 300 g
• ground black pepper 0.5 teaspoon
• onion 100 g
• salt to taste. Ingredients for the dough: wheat flour 500 g
• purified drinking water 200 g
• eggs 2 pcs.
• vegetable oil 1 tablespoon
• salt 0.5 teaspoon.

Instruction

1. Recipe number 1. Marine cabbage it is allowed not to defrost, but to cook immediately. At the same time, it is boiled in 3 waters: brought to a boil and boiled in boiling water for 10-15 minutes.

2. Welded cooled sea cabbage finely chop and fry in butter.

3. Whisk 2 eggs together.

4. Shift cabbage into a baking dish, fill it with beaten eggs, salt.

5. Place the dish in the oven and bake until done, about 20 minutes.

6. Melt the rest of the butter and pour it over the finished casserole.

7. Decorate the cabbage casserole with lemon wedges.

8. Recipe number 2. Stuffing: Cook sea cabbage and rinse it with cold water.

9. Scroll in the grinder together fish fillet, maritime cabbage and onion.

10. Add salt and pepper to the minced meat.

11. Pelmeni dough. Pour flour into a large bowl, break 2 eggs, vegetable oil and salt water into it. Mix the ingredients thoroughly with your hands.

12. When the dough becomes sharp, put it on a table sprinkled with flour and knead. The dough should become homogeneous.

13. Roll out the dough into a 2 cm thick cake.

14. Cut out round blanks for dumplings from a huge tortilla.

15. Start the dough with minced seaweed, roll dumplings.

16. Boil the dumplings in lightly salted water for about 20 minutes. Pour the finished dumplings with seaweed melted butter. Sour cream goes well with this dish.

Dried asparagus is a soy product, the one that is called fuju in the countries of the East. Exceptionally often it is allowed to be found in the composition Korean recipes. And asparagus is served both as an independent dish and in salads.

You will need

• For the first recipe:
• 100g dried asparagus;
• 2 tomatoes;
• scarlet pepper;
• 100 grams of low-calorie mayonnaise;
• dill greens.
• For the second recipe:
• a pack of dried asparagus;
• 3 onions;
• 2 carrots;
• 2 bell peppers;
• 5 tablespoons of vegetable oil;
• 1 tablespoon tomato paste;
• 4 tablespoons soy sauce;
• salt;
• pepper;
• 4 cloves of garlic.
• For the third recipe:
• 100 grams of dried asparagus;
• 1 bell pepper;
• 20 grams of parsley;
• 20 grams of dill;
• salt;
• 2 tablespoons olive oil;
• 3 tablespoons of Chinese vinegar;
• pepper.

Instruction

1. In order to prepare a low-calorie salad, take 100 grams of dried asparagus and soak in a bowl of cold water for 6 or 8 hours. After that, transfer it to a saucepan and cook over low heat for four minutes. Wait for the asparagus to cool, then cut into small pieces. Wash and dry 2 tomatoes, cut them into thin slices. Transfer the asparagus and tomatoes to a salad bowl, season with salt to taste and season with red pepper. Pour 100 grams of low-calorie mayonnaise into the salad and mix all the ingredients. Garnish with chopped dill.

2. To prepare the spicy dried asparagus in vegetables, take one pack of soy product and leave to swell in a bowl of cold water. Better than anyone if the asparagus is soaked for 8 hours. Then it will be more soft and tender. Free from the husk 3 onions and cut them into cubes. After that, peel 2 medium carrots and grate. Remove the seeds from 2 bell peppers and chop them into strips. Cut the swollen asparagus into small pieces. Pour 5 tablespoons of vegetable oil into a cauldron, put onions, carrots into it and put on fire. Add 1 tablespoon of tomato paste. Stir and add chopped asparagus. After a couple of minutes, add the bell pepper and fry for another 7 minutes, periodically mixing all the ingredients. Pour 4 tablespoons of soy sauce into the cauldron, pepper and salt to taste, mix everything again. Then add 4 minced garlic cloves. Stir, cover the cauldron with a lid, turn off the heat and let the dish brew for 10 minutes.

3. In order to prepare a salad one by one oriental recipes, take 100 grams of dried asparagus, break it into small slices and pour boiling water over it. Cover the dish with a lid and leave to swell for 30 minutes. After that, drain the water, and squeeze the asparagus from excess moisture. Remove the seeds and cut into strips one bell pepper. Chop 20 grams of parsley and dill. Put pepper, asparagus in a salad bowl and salt a little at all. Add 2 tablespoons of olive oil, 3 tablespoons of Chinese vinegar and pepper. Stir and sprinkle with herbs.

Cabbage is a very useful product. It contains approximately every set of vitamins needed for a typical human life (vitamins B1, B2, B3, B6, K, C, pro-vitamin A, anti-ulcer vitamin U). It is used both fresh and boiled, stewed and fried. An exceptional minus of cabbage is the difficulty of its storage. In the refrigerator, it either withers or rots. But to save cabbage, of course, is allowed.

You will need

• cling film
• Polyethylene bags
• Paper
• Blanching utensils

Instruction

1. The most acceptable temperature for storing any variety of cabbage is 0-1 ° C. In modern refrigerators, a freshness zone is provided, which has just such a temperature regime. If your refrigerator does not have such a zone, then a department for storing vegetables is also suitable. But in this case, the temperature in the refrigerator itself should be set to the lowest possible tier.

2. If we are talking about white or red cabbage, then before putting it in the refrigerator, you need to wrap it with cling film. Strictly tight, so that the film fits perfectly to the head of cabbage and there are no voids between them. With this method of storing a cut head, the cling film must be changed periodically as condensation accumulates on it.

3. The long preservation of whole heads of cabbage can be ensured in another way. For example, wrap cabbage in paper, then place it in a plastic bag, making several holes in it in advance. Such heads of cabbage should be stored in the refrigerator, periodically changing the paper, which absorbs moisture from the vegetable.

4. A similar method is suitable for the preservation of broccoli and cauliflower. An exceptional nuance here is that in the first 2-3 weeks the cabbage is stored together with the leaves, and later they must be cut off.

5. But the best storage method for cauliflower and broccoli is freezing. To do this, you need to wash the cabbage, boil it a little in water (3–5 minutes), then cool it and disassemble it into inflorescences. After that, the vegetable must be dried, decomposed into plastic bags and placed in the freezer. Brussels sprouts can be saved in the same way.

6. In the thesis, freezing is allowed and white cabbage, but in the future such cabbage will be absolutely unsuitable for salads. It is suitable only for cooking, stewing and frying. The process of freezing it is exactly the same as for broccoli with cauliflower, but only at first it should be chopped.

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Dishes from squid valued in many countries. A lot of dishes are prepared from it. Squid is added to salads, fried, stewed and stuffed. It is considered a special delicacy dried squid. It is allowed to cook it at home, it is troublesome, but absolutely feasible.

You will need

• Frozen squid;
• salt.

Instruction

1. Defrost squid in cool water and rinse under running water. Do not leave carcasses long in the water, so as not to get lost nutritional properties. Cut the squid into fillets and tentacles. Thoroughly rinse the prepared carcasses again in order to remove all blockages.

2. Now clean the squid from the films. To do this, pour over the carcasses with boiling water, and then with cold water. Films will peel off easily. Remove the innards and chord. Rinse well.

3. Prepare a saline solution (2 tablespoons of salt per liter of water) and marinate squid in it for 10-12 hours. If you need to speed up the process of preparing snacks, make brine - a hefty strong saline solution (about 200-250 g of salt per liter of water). It is enough to lower huge fillets into it for 3-4 minutes, small fillets and tentacles - for 0.5-1 minute.

4. Later, remove the salting of the squid carcass from the brine, let the liquid drain and cut into thin rings. Put them on a baking sheet and place in the oven at the lowest temperature for 2.5-3 hours. In production, squids are dried at a temperature of 40-50 degrees in special drying chambers. Control the temperature at home, on the contrary, squids can turn out to be “rubber”.

5. Allowed to dry in microwave oven at low power if it has a convection mode. Do not increase the temperature for more rapid drying. In this case, drying will be uneven and will lead to a decrease in palatability. The duration of drying squid fillets in the microwave varies from 30 to 60 minutes. It depends on the size of the squid, on taste preferences. For lovers of juicy seafood, it is allowed to put a container of water in the oven during drying for additional hydration. It is allowed to put a bay leaf in this dish - this will give the dish an additional spicy smell.

6. In another version of drying, squids are pulled out of the brine and, without cutting, as a whole, they are put on a hook and hung in a ventilated room. Avoid exposure to direct clear rays. After drying the fillet and squid tentacles, cut or tear along the fibers into even strips. Small tentacles can be left intact.

Salted cabbage is not only appetizing, but also a very useful product - it contains a huge amount of ascorbic acid, magnesium, selenium and potassium. In addition, it is necessary for the preparation of some Russian dishes and is a wonderful snack for alcoholic drinks. In addition, salting it is extremely primitive, exclusively by the cold method.

You will need

• For pickling cabbage classic recipe:
• - 3 kg of cabbage;
• - 1-2 carrots;
• - 1 teaspoon of granulated sugar;
• - 25-30 peas of allspice;
• - 50 g of salt.
• For salting cabbage with horseradish and honey:
• - 3 kg of cabbage;
• - 150 g fresh root horseradish;
• - 2 carrots;
• - 5 tbsp. spoons of honey;
• - 20 peas of allspice;
• - 1 tbsp. a spoonful of salt.

Instruction

1. In order to pickle the cabbage using the cold method according to the classic recipe, tear off the top leaves from the head of cabbage, cut it into two halves and finely chop each one. Throw out the remaining stalk after this. Peel and grate the carrots on a large grater.

2. Put all the ingredients in a saucepan or basin, sprinkle with sugar, add a huge table salt and allspice. If desired, you can add a little more dill seeds - they will give the cabbage an additional smell. Mix thoroughly and test for salt - the cabbage should turn out a little more salty than the salad.

3. Place the cabbage in a clean and dry three-liter jar to the neck, carefully tamping with a fist or a wooden pusher. Place the jar on a flat plate so that excess juice does not drip onto the floor or table, and then put it in a dark, cool place for several days. Ideally, the cabbage should be salted at 15°C above zero, but a few extra degrees won't ruin the taste of the product. But putting cabbage in the cold during salting is by no means impossible.

4. If foam begins to form on the surface, pierce the cabbage with a fork in several places so that the resulting gases come out. After 3-4 days, taste the cabbage - it should be more salty and moderately crispy. After a couple of days, shake the finished cabbage and put it back in jars, but not so tightly. Cover them with a traditional plastic lid and store them in the refrigerator or in the basement.

5. In order to pickle cabbage with honey and horseradish, chop it using the method described above, mix with grated carrots in a large bowl and salt. After that, add grated horseradish and melted liquid honey. Mix thoroughly again, but do not press, on the contrary, the cabbage will not turn out crispy.

6. After that, put it in clean jars without closing them, and put it away for several days in a dark, cool place, but not in the refrigerator. After a few days, try the cabbage for salt - if it is ready, shake it, put it back in jars and put it in the refrigerator. If you want to get more salty product, leave the cabbage to ferment for another 1-2 days.

Note!
Seaweed is prescribed for patients with atherosclerosis, because it reduces the level of cholesterol in the blood, reduces blood clotting and the threat of blood clots. In addition, it has a mild laxative effect. Seaweed is used in confectionery industry, a gelling agent agar-agar, produced from it, is included in the recipe for marmalade and marshmallows.

Helpful advice
Use boiled seaweed as a side dish. It perfectly harmonizes with meat and fish dishes. Eat thick meat with sea kale - the fat will not be completely absorbed, a huge part of it will be excreted from the body.

People began to eat fresh seaweed many centuries ago. She fed the peoples living on the shores of the oceans - the Arctic and the Pacific. Laminaria not only helped to satisfy hunger, but also prevented the development of various serious diseases. Freshly, such cabbage contains a huge amount of all kinds of vitamins, trace elements and amino acids, as well as iodine. Regular consumption of fresh seaweed replaces a whole course of taking ready-made purchased vitamins. By the way, you can easily cook fresh seaweed yourself. Unless, of course, a person lives near the place of its growth. How to cook seaweed is described below.

Collect fresh cabbage should be at low tide. During this period, it will be especially easy to find it and prepare it. You can extract sea kale from the soil right from the root, but it is better to specially take sharp scissors with you to cut the plant. When the required amount of kelp is collected, you will need to remove all the dirt from the seaweed, cut off the roots, damaged and yellowed leaves. At home, you need to thoroughly clean the seaweed again and rinse each leaf. It is most convenient to do this in a bathtub filled with water. Next, you need to cut the kelp into pieces of the same size, approximately the size of a palm. Fresh seaweed selected for cooking should be without any damage or flaws.

At home, you need to thoroughly clean the seaweed again and rinse each leaf. It is most convenient to do this in a bathtub filled with water. Next, you need to cut the kelp into pieces of the same size, approximately the size of a palm. For subsequent processing of the plant, you will need a large capacious pan. It is necessary to lay algae in it to about half the capacity. Then you need to pour cold water into the pan, put it on medium heat and slowly bring to a boil. As soon as the kelp boils, you need to wait 5-7 minutes, drain the water, pour in a new cold one and put it on fire again. When the water boils again, the pan can be removed from the heat.

Boiled algae should be slightly cooled, and then thoroughly rinsed with cold running water. Then you can grind kelp in any convenient way. To do this, you can use a thin sharp knife or even a blender. Fresh seaweed cut into thin noodles looks very beautiful and appetizing. Sliced ​​kelp can be stored in the refrigerator, and during cooking, add it to soups, salads, meat, fish and vegetable dishes. Seaweed prepared in this way can improve the taste of many dishes, as well as make it interesting and savory.

If you plan to store seaweed for a long time, then you should prepare a special spicy marinade for it. This will require 500 milliliters of hot boiled water, a pinch of salt, 1 teaspoon of sugar, 2 bay leaves, cloves and black or red ground pepper. All this mixture should be boiled over medium heat for 12-15 minutes, and then add a tablespoon of vinegar. Then, with the resulting marinade, you need to pour the finished seaweed and leave for 7-9 hours to marinate. After this time, the cabbage marinade can be drained, and the kelp itself can be transferred to a glass jar.

It is also worth noting that in the process of cooking fresh seaweed in the kitchen there will be a strong and possibly very unpleasant smell of iodine. But this is not dangerous and not harmful, banal airing of the room will help get rid of this aroma. By the way, pickling helps to completely eliminate this Strong smell. But there is another old way of cooking fresh seaweed. To do this, it is laid out in the sun in whole, not cut layers.

Thus, within a few weeks, the kelp dries up and becomes ready for use. But this process is very long and not always effective. Sometimes the result can upset the cook, especially if not all days during this time will be warm and sunny. As for further use, you should not be afraid of experiments, sea kale goes well with most products.