Dried seaweed. Video recipes
Kelp is used in many Asian recipes. Koreans, Chinese, Japanese often cook and eat this product. Considering how rarely they get cancer and cardiovascular diseases and suffer from excess weight, it is worth adopting this habit from them. Make a healthy dried seaweed diet lunch – delicious cabbage soup and spicy salad.
Ingredients: – 30 g of dried seaweed; – 4 l of chicken or meat broth; – 2 carrots; – 3 onions; – 5 large potatoes; – 3 cloves of garlic; – 4 chicken eggs; – salt; – vegetable oil.
When boiling seaweed, a rather sharp specific smell appears. If you cook it often, boil the entire pack of dried seaweed at once, set some aside, and freeze the rest until next time.
Pour the kale with hot water in a small saucepan and heat. Bring the liquid to a boil and cook the kelp for 40 minutes, then drain it in a colander and rinse well. Cut it into strips 3-4 cm long using scissors or a knife. Peel the onions, chop and sauté in hot vegetable oil for 2 minutes. Add coarsely grated carrots and chopped garlic to the onion. Cook the roast for another 4-5 minutes.
Pour the stock into a large saucepan and simmer over high heat. Peel the potatoes, cut them into slices, and dip them into the bubbling meat or chicken broth. After 20 minutes, transfer the seaweed and fried vegetables to the soup and simmer for another 5-7 minutes at medium temperature, covered. Boil hard-boiled eggs on the adjacent burner, put in cold water, peel them off and cut into transverse circles. Season with salt to taste, add eggs, set aside and let stand for 15 minutes without opening the dishes. Pour the hot meal into deep bowls and serve with sour cream and herbs.
Ingredients: – 50 g of dried seaweed; – 3 carrots; – 2 onions; – 1 tbsp. 9% vinegar; – 5 cloves of garlic; – a pinch of ground red pepper; – 0,5 tsp salt; – vegetable oil.
Prepare the seaweed in the same way as in the previous recipe. Use a knife or a special Korean salad grater to make nice thin carrot strips. Peel the onions and chop them into half rings. Fry the onions in vegetable oil with vinegar over medium heat until soft and transparent until the 9% solution has completely evaporated. Fry the carrots in a separate skillet, also at moderate heat. It should only turn white and become more elastic, but not acquire a ruddy crust. Stir the shredded vegetable constantly with a wooden spatula or spoon.
Combine all prepared foods in one salad bowl. Season them with pepper, salt, crushed garlic and toss the salad. Soak the appetizer in the refrigerator for 2-3 hours before serving.
You will read about how to cook juicy, soft meat in the next article.