Preparation of dry sea grass. Recipe for “iodized sauce” G

Fresh seaweed or kelp can be caught with a fine net in sun-warmed shallow sea water or found on a sandy shore after a strong storm. Curly green strands contain the entire periodic system of Mendeleev's chemical elements in the form of water-soluble salts and colloidal solutions. When taken out of the water, the luxurious curly leaves of kelp under the scorching rays of the sun turn into thin brown stripes with a pungent odor of iodine in a few minutes.

How to dry seaweed?

Dried kelp completely retains its chemical composition fresh, does not bloom from fungus and does not sour from storage in a damp place. The following drying methods are certified in the food and microbiological industries.

• Rapid freezing with liquid nitrogen – cryophylization. It is considered the most crude method of influencing living plant cells. With complete preservation of appearance and smell, kelp loses more than 65% of enzymes, vitamins, and enzymes and becomes suitable only for preparing salads or processing into a nutritious protein mixture.

• Spray drying. Spraying superheated water under high pressure in special dryers. The temperature of the superheated steam reaches 250-300°C. This method is widely used in the food and microbiological industries due to its ease of implementation and low production cost.

• Instant drying. Produced by exposure to hot air at a temperature not exceeding 45°C. The technology allows you to completely preserve proteins and enzymes.
• Vacuum drying. Moisture from seaweed is removed by sublimation in a vacuum chamber. Industrial use is limited by high energy consumption, high cost, and the need for regular expensive equipment maintenance and inspection.
• Tunnel drying. Excess moisture is removed in pipes heated by microwave waves. Kelp leaves are propelled through the pipes by excess air pressure. Disadvantage: leaves are burned by high temperatures.

• Infrared drying. Produced using the heat of infrared gas or electric burners. The disadvantage of this method is that if the temperature or time is exceeded, the seaweed can mummify.

The easiest way is to dry kelp on a prepared landfill in the courtyard of a house or on a summer cottage. Before drying at home, we clear a landfill area of ​​approximately one square meter on a summer cottage or in the courtyard of a house. The site should be surrounded by a small sand bank to reduce the drift of dust or debris by strong winds.

We choose a location for the polygon in the deep shade of trees.

If there are no trees nearby, we hammer steel rods or wooden blocks about one and a half meters high with rings at the end along the perimeter of the site. We attach a light opaque fabric to the rings and stretch it like an awning to create deep shadow. To prevent strong winds from tearing off the awning in several places, we place small stones or fishing weights closer to the middle.

Cover the surface of the site with a thin layer of washed river sand or expanded clay. Above the surface of the ground we install a wooden flooring made of boards, similar to a beach trestle bed, at a height of fifteen to twenty centimeters. After installation, disinfect the flooring with a 3% bleach solution from a spray bottle or spray gun. This sanitization must be done every week during the use of the deck for drying seaweed.

Cover the top of the flooring with clean cotton or any other natural fabric. We place small pebbles or fishing weights in the corners so that strong winds do not tear off the coating. We wash seaweed caught at sea or collected on the shore in sea water to remove silt, dirt, and traces of fuel and lubricants. If there is no sea water for rinsing, prepare a solution - one tablespoon of sea or kitchen salt per liter of water. You can use tap water passed through ion exchange resins or an activated carbon cartridge.

We carefully examine the seaweed thallus along its entire length, remove rhizoids, petioles, small shells of sea cucumbers and other mollusks, and foreign objects with a sharp knife. Immediately after sunrise, as soon as the morning dew disappears, we spread the washed kelp in a thin layer over the surface of the flooring, leaving narrow footpaths for passage. Every 2-3 hours we turn the thallus over to dry evenly. During the drying process, sea kale leaves intensively lose moisture and become brittle. This point must be taken into account when working.

After lunch, we cut the dried kelp into narrow strips five millimeters wide and forty to fifty centimeters long and continue to dry. In one sunny day, kelp loses up to seventy percent of moisture. In the evening, when dew falls, we remove the kelp to the side of the tent, pack it in bales, cover it from rain and dust with a sheet of cellophane and leave it until the morning. You can also use thin rubberized fabric.

The total drying time for kelp in warm sunny weather is thirty-six to forty-eight hours. During the summer heat, you can dry kelp for 24 hours. Under unfavorable conditions (rain, high air humidity, fog), this period may be slightly longer. You can’t over-dry seaweed - it becomes brittle, darkens, and the amount of amino acids and enzymes in it sharply decreases.

Properly dried thalli should not crumble into small pieces at the break, and should have a shiny surface and a characteristic odor. Increased air humidity and long breaks during drying caused by rains and cyclones sharply reduce the quality of the finished product and lead to the formation of crystalline salt, mannitol and mold on the surface of dried seaweed.

Cooking recipes

Low-calorie, healthy and tasty dishes can be prepared from seaweed or kelp. All food recipes are accessible and do not require experience or unique ingredients.

Dried seaweed salad

Pour a glass of water into the bottom of the steamer, add half a tablespoon of kitchen or sea salt, and add about three hundred grams of dried kelp. Cover the steamer with a lid and turn on the heat. As soon as the temperature inside the steamer reaches 45°C, turn off the heating immediately - high temperature with free access of oxygen destroys enzymes, vitamins and sharply worsens taste. Transfer the restored seaweed to an enamel or glass bowl and cool to room temperature. Grind in a blender and add the following ingredients to the kelp:

• one large onion;
• three large cloves of garlic;
• one small apple;
• ripe kiwi fruit without peel;
• zest of half a lemon or citric acid on the tip of a knife.

Korean cabbage

This spicy and spicy dish can be consumed not only by gourmets, but also by people with gastrointestinal problems. It will especially appeal to lovers of spicy dishes. Below we describe the preparation process step by step. Required Products:

• a kilogram of ready-made seaweed salad;
• large onion;
• big green apple;
• a small head of garlic - about fifty grams;
• two tablespoons of soy sauce;
• ground allspice and paprika - one teaspoon each;
• refined vegetable oil or olive oil - two tablespoons;
• vinegar 9% - two teaspoons;
• salt and sugar - to taste.

We wash the cabbage with running water, add vegetable oil, soy sauce, vinegar, paprika, allspice, finely chopped onion and garlic. Grind the apple in a blender and add to the cabbage. If you don't have a fresh apple, you can add two tablespoons of apple juice. Place a flat plate on top and place a small weight for one hour. Before serving, sprinkle the top with herbs - dill, parsley, basil. Gourmets can add some crushed eucalyptus or coriander leaves.

Seaweed with egg and crab sticks

The kelp should be washed in salt water and allowed to drain. Peel the onion and cut into rings. Prepare the marinade - dilute vinegar with water in a 1:1 ratio, add sugar, salt, spices. Marinate the onion and leave for twenty to twenty-five minutes. At the end of time, drain the marinade, sprinkle the onion with ground paprika, allspice, and dill seeds. Finely chop the boiled eggs. Place kelp, eggs and onions in a large plate. Add mayonnaise, salt, sugar, seasonings.

Sweet pepper stuffed with seaweed

To prepare the dish you will need:

• medium-sized sweet bell pepper – six pieces;
• dried sea cabbage - three hundred grams;
• processed cheese – one hundred grams;
• full-fat mayonnaise - one hundred grams;
• garlic - two cloves;
• lean pork - two hundred grams;
• salt and spices to taste.

We wash the peppers with running water, cut out the seeds, remove rotten and damaged areas and blanch for three minutes in boiling salted water - one tablespoon of salt per liter. Place the dried kelp in a double boiler, add a glass of water, half a teaspoon of kitchen salt, two black peppercorns and boil for twenty minutes. Cut the steamed seaweed into small pieces with a sharp, narrow knife.

List of recipes

Thanks to the processing method, dried seaweed 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, a rich 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 horny integument, as well as immunostimulants A, C and E.
At the same time, most of the dried kelp is protein, which the human body easily digests. Therefore, even a small amount of this product can create a feeling of fullness.
Its calorie content is only 5.9 kcal. Few products can compare with it in this regard.
These properties could not help but attract special attention from nutritionists who actively use dried kelp in diets for weight loss. There are hundreds of recipes for weight loss that include dry seaweed.
Before preparing a dish from 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 range from 2 to 20 hours.
Dried seaweed should be boiled for 20 to 30 minutes, then washed again.
We will offer recipes whose benefits for weight loss have been experimentally proven.

The following set of ingredients will help you 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 for doneness so as not to overcook.
2. The degree of readiness of the product is checked by touch. If it retains its elasticity when pressed, it means it can be eaten. If it spreads when pressed, it means the product is overcooked.
3. We thoroughly wash the boiled cabbage and cut it into pieces 20 cm long, roll each into a tube and chop into strips.
4. Place the straw in vinegar for a minute, then rinse.
5. Sauté the onion in oil, transfer the kelp to the frying pan and season with soy sauce, stirring. Add sesame seeds, crushed garlic cloves, salt and pepper, then mix again.

The weight loss benefits of this salad are not limited to just weight loss. One serving can satisfy the body’s weekly need for vitamins and microelements.

Recipes for hot dishes in weight loss diets are not very common. Let's give 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 like this:

1. Soak and thoroughly rinse the seaweed. When the foam stops releasing during washing, cut the kelp into thin strips.
2. Heat the oil at the bottom of the container and fry the straw until it becomes limp.
3. Pour the rice water into the container and, when it boils, continue to cook until the soup becomes matte.
4. Season the soup with sauce, add salt, and continue to cook until boiling again.

It should be said that soup recipes for weight loss 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. The calorie content of this nutritious and very tasty chicken soup is only 200 kcal; its preparation will require four servings:

The soup should be prepared in the following order:

1. We peel the skin from the ham and set it to boil in cold water. You need to cook for at least 40 minutes, not forgetting to remove the foam.
2. After this, strain the broth, put kelp in it and continue cooking for another 20 minutes.
3. Remove the bones and finely chop the chicken.
4. Saute the onion, cut into cubes, in oil with grated carrots.
5. Finely chop the greens.
6. Beat raw quail eggs.
7. Place chicken with vegetables in the broth and add salt.
8. When the broth boils again, pour in the beaten eggs.

Sprinkle the soup poured into bowls with herbs.

Sea kale is useful in any dish, but most of all it is useful in vegetable salads. After all, the benefits of any vegetable salad depend on the beneficial qualities of 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 out the water and mix it with Chinese cabbage.
2. Grate the apple and carrots and finely chop the pepper.
3. Put all the products into one bowl and mix them.

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

Dried kelp is useful not only for those who want to lose weight. Thanks to its valuable qualities, it is useful for almost all areas of the human body. But besides this, it is also very tasty. You just need to know how to cook it correctly.
To prepare this delicious salad, we must take:

Let's break down the cooking process into the following stages:

1. Clean and wash the squid fillet, lower it into salted boiling water for 2-3 minutes. Remove 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. Chop the washed and peeled carrots and onions, put them in boiling water for a few seconds, and then transfer them to the broth for 6 hours.
4. Soak the dried cabbage, rinse, cut into noodles and mix with squid, mackerel cut into pieces, onions and carrots. Then pepper to taste.

Dried seaweed sauce

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

A glass of dry kelp;

To prepare the sauce, we perform the following operations:

1. Place the kelp in a liter glass jar, fill it with boiling water, cover the jar and leave for six hours so that the cabbage swells.
2. Pass the spices through a coffee grinder, put the mixture in a jar and mix with kelp.
3. Chop 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. Seal the jar and leave the sauce to steep for a day.

Before use, the sauce must be generously mixed with chopped herbs.
It should be remembered that the finished sauce can be stored in the refrigerator for no more than two weeks.

For borscht we will take the following products and spices:

To prepare this dish, we will do this:

1. Soak the dried cabbage, rinse, boil, and finely chop.
2. Next you should prepare the marinade. To do this, place salt, cloves, sugar in heated water and cook for 10 minutes. Strain the broth, cool it and add vinegar.
3. 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 us describe the step-by-step procedure:

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

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

You can also cook this dish with sausage, ham or frankfurters instead of beef.
Let's proceed as follows:

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

Video recipe: Seaweed salad with vegetables

Almost everyone knows about this - 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, grains, fruits or vegetables, this is not always true. They may or may not have sufficient 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 soils and water, then these products will also not be saturated with iodine.

The most reliable indicator is the distance from the sea. In the coastal zone, cereals, vegetables, and fruits are literally filled with iodine. Iodine is such a capricious microelement that even within one species (for example, algae), its amount varies endlessly. For example, according to the observations of scientists, the popular kelp algae 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 contents: the deeper the algae live, the more iodine they contain. In algae growing off the coast of California, the iodine content increases 10 times only at a depth of 10 m, and in the Barents Sea at greater depths it can increase 400 times.

Sea kale- the most affordable product, but not everyone can get used to its taste. Making yourself love seaweed is quite simple - you need to learn how to cook it correctly. You get used to the peculiar taste very quickly, and the smell is drowned out by the spices.

While shrimp, crabs and lobsters are still quite rare on the table of ordinary people, the same 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 what is surprising is that it depends not so much on the type of fish, but on their fat content. Iodine accumulates in the fish fat layer, and consuming fish oil itself will be useful in two aspects: the body is simultaneously saturated with vitamins and iodine.

To saturate yourself with iodine, it is best to eat dried sea fish or freshly salted fish: when cooked, a significant part of the iodine is destroyed.

Sea kale is practically the only source of dietary iodine 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 absorption by the body. 10 g of seaweed contains the same amount of easily digestible iodine compounds as 11 kg of cod. Sea kale is highly effective due to the qualitative and quantitative composition of biologically active substances balanced by nature. Daily consumption of seaweed will help you ensure normal functioning of the body and get rid of a number of diseases.

Compound: 100 g of product contains on average: energy - 1470 kJ (350 kcal), proteins - 12 g, carbohydrates - 70 g, fat - 0.5 g.

This miraculous product is based on 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 when used internally and externally.

Properties:

1) normalizes the function of the thyroid gland;

2) increases immunity;

3) regulates blood cholesterol levels;

4) stabilizes metabolism;

5) improves the functions of the cardiovascular, central nervous and respiratory systems;

6) stimulates the gastrointestinal tract;

7) removes heavy metal salts and radionuclides from foods from the body.

In Japan, there are more than 150 culinary recipes using seaweed.

Before cooking Rinse the seaweed with warm water on a sieve and soak for 1 hour to swell, then boil for 15–30 minutes, drain the broth. Boiled seaweed can be used to prepare cold and hot dishes; you can add 10–15 g of it to cabbage soup, soups, borscht, and pickles. You can use it to prepare stews, cutlets, zrazy, casserole and other dishes. Boiled seaweed is best stored in the refrigerator.

Semi-finished product from dried seaweed

Dried seaweed must be soaked in fresh water. Take up to 8 parts of water for 1 part cabbage and soak for several hours (usually overnight). After this, 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.

Recipe for “iodized sauce” by G. Shatalova

Galina Shatalova suggests using seaweed in sauce; it can be used to season any dish.

Required: 1 cup dried seaweed, 2.5 cups boiling water, 3 tbsp. l. coriander seeds, 1 tbsp. l. cumin seeds, 16 sweet pea grains, 2–3 clove buds, 10 medium-sized onions, 100–150 g sunflower or corn oil.

Cooking method: It is most convenient to pour dried seaweed from a bag 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 spiced flour into the swollen cabbage and mix thoroughly. Peel the onion heads and chop them as finely as possible. If you like garlic, you can add 4-5 cloves. Mix the onion thoroughly into the sauce, add vegetable oil to taste. Knead with a spoon, as if knocking air into the sauce. The next day the sauce is ready. It can be stored in the refrigerator for 10–15 days. Place in a salad bowl or simply in a deep plate and mix with a glass of pre-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 leaf, 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 this, the marinade is drained. Marinated 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 pickled seaweed, 100 g sauerkraut, 1 cucumber, 1 large beet, 2 potatoes, 1 onion, 150 g canned green peas, 3 tbsp. l. vegetable oil, salt to taste.

Cooking method: Boiled beets and potatoes, as well as cut the cucumber into cubes. Squeeze the sauerkraut from the brine and chop it. Finely chop the onion. Combine all products, add seaweed, green peas, salt, vegetable oil and mix.

Vitamin seaweed salad

Required: 100–150 g 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 the peeled carrots on a coarse grater. Cut cucumbers and apples into thin slices. Combine the prepared products with pickled cabbage, season with salt, sour cream and mix. Place in a heap in a salad bowl, garnish with eggs in the form of slices or circles and sprinkle with finely chopped parsley.

Seaweed salad with carrots and cucumber

Required: 2 cups pickled seaweed, 1 onion, 1 radish, 1/2 carrot, 1 pickled cucumber, 2 boiled eggs.

Cooking method: Mix 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, add salt, season with oil and mix well.

Vegetable vinaigrette with seaweed

Required: 100–150 g pickled seaweed, 2–3 carrots, 2–3 beets, 3–4 potatoes, 1–2 cucumbers, 50–100 g 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. Wash the cucumbers and also cut them. Mix all the vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and stir. When serving, garnish with green onions.

Vinaigrette with seaweed

Required: 200 g pickled seaweed, 1 carrot, 1 beet, 1.5 cups pickled onions, 1/2 cup vegetable oil.

Cooking method: Cut the boiled beets and carrots into strips. Mix everything with seaweed and onion, add salt and season.

Sea kale with mayonnaise

Required: 100–150 g pickled seaweed, 50–100 g mayonnaise, 1–2 eggs.

Cooking method: Add part of a finely chopped hard-boiled egg to the pickled seaweed and season with mayonnaise. Place in a salad bowl and decorate with egg slices.

Borscht with seaweed

Required: 100 g pickled seaweed, 100 g beets, 80 g carrots, 20 g parsley root, 50 g onions, 80 g potatoes, 10 g tomato paste, 5 g sugar, 5 g 3% vinegar, 20 g sour cream, bay leaf, parsley, black peppercorns, salt.

Cooking method: Boil the seaweed, cool, chop into strips, and pour cold marinade over it for 8–10 hours. To make 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. Cut beets, carrots, parsley root, onions into strips, add tomato paste, a little water and simmer for 20-30 minutes, then add pickled seaweed and continue simmering. Place potatoes cut into cubes into boiling water, after 10 minutes - stewed vegetables, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, add sour cream and finely chopped parsley to a plate with borscht.

Cabbage soup with seaweed and mussels

Required: 100–150 g boiled mussels, 100 g pickled seaweed, 200 g 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 the mussels, chop, fry in fat along with onions and roots. Separately, boil the cereal in the broth until almost ready, then add stewed and pickled seaweed, add tomato paste, fried mussels, roots and onions. Then cook until fully cooked. At the end of cooking, add salt, spices and finely chopped garlic. Serve with pieces of mussels, sour cream and herbs.

Sea kale salad

Required: 200 g 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 white cabbage, grated with salt, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper and salt to taste.

Salad with seaweed and vegetables

Required: boiled seaweed, 1/4 fork 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 white cabbage, grated with salt, 1–2 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, 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 cored apples, 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 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 pickled vegetables

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1–2 pickled cucumbers, 2 pickled tomatoes, 1 pod of sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 onion, garlic, 2–3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.

Salad with seaweed, vegetables and apples

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1 pod of salted bell pepper, 1–2 pickled apples, 1 fresh or salted carrot, 1/4 onion, 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.

Sea kale with eggplant caviar

Required: 150 g boiled seaweed, 200 g eggplant caviar, vegetable oil, spices, salt to taste.

Salad with seaweed and fish

Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g chum fish or lightly salted pink salmon, 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 pickled white cabbage, 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 pickled white cabbage, 1 beet, 1 carrot, 1–2 boiled potato tubers, 1–2 pickled cucumbers, 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 glass of pickled white cabbage, 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 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. pickled cherries, plums or lingonberries, 1/2 cup mayonnaise, herbs, salt, sugar, spices to taste.

Vinaigrette with seaweed and mushrooms

Required: boiled seaweed, 5–6 pieces of pickled mushrooms, 1 boiled beet, 1–2 boiled potato tubers, 1/2 cup of pickled white cabbage, 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 pickled white cabbage, 60 g beef, lamb or veal, 1 boiled beet, 2-3 boiled potato tubers, 1-2 pickled cucumbers, 1 carrot, 2-3 tbsp. l. pickled cherries, plums or lingonberries, 1 egg, 1/2 cup mayonnaise, salt to taste.

Vinaigrette with seaweed and shellfish meat

Required: boiled seaweed, 60 g 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 pickled white cabbage, 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 that forms on the surface of the broth and add salt. Place white sauerkraut in the broth, boil and then add boiled seaweed, chopped potatoes, and when the potatoes are half cooked, sautéed carrots cut into strips, chopped onions, parsley root. Prepare flour sauté with tomato paste and season with cabbage soup. 10 minutes before readiness, add pepper, bay leaf, garlic, and salt to taste. Serve with chopped egg, sour cream and herbs.

Cabbage soup with seaweed in meat broth

Required: 300–450 g marrow bones, 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 marrow bones with cold water and cook for 2–2.5 hours, after which remove the bones. Add boiled seaweed, vegetables, spices and other ingredients to the prepared broth, brought to a boil.

Green cabbage soup with seaweed

Required: 200–300 g of meat, 1 cup of pickled white cabbage, 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 add white cabbage cut into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, add sautéed carrots and onions cut into strips, add disassembled, washed, chopped sorrel, and tomatoes cut into slices. 10 minutes before the cabbage soup is ready, season it and add spices. Serve with egg and sour cream.

Meat borscht with seaweed

Required: 200–300 g of meat, 1/2 cup of pickled white cabbage, 1/2 cup of 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: Place well-washed meat in water, bring to a boil, skim off any foam that has formed, add salt and cook until half cooked. Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into pieces or cubes. When the potatoes are half cooked, add sautéed carrots and onions, cut into strips. Prepare flour sauté and season with borscht. Add spices. Add brine or 3% acetic acid solution and sugar to taste. Add beets, stewed separately in fat and vinegar essence, cut into cubes or cubes, into the prepared borscht. Boil for 10 minutes. Served with chopped egg and sour cream.

Green meat borscht with seaweed

Required: 200–300 g of meat, 1/2 cup boiled seaweed, 1/2 potato tuber, 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 and bring to a boil. When the meat is half cooked, add boiled seaweed, chopped potatoes, and then (after boiling) add washed chopped sorrel and spinach. Boil and add sauteed carrots and onions, fresh tomatoes cut into slices, 2-3 tsp. canned beans, spices, brine or 3% acetic acid solution to taste, sugar, grated garlic. Add poached beets, cut into cubes or cubes, into the prepared borscht, then cook for 7–10 minutes. Served with chopped egg.

Rassolnik with seaweed

Required: 200–300 g of meat, 1–1.5 cups boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 bunch of sorrel, 1–2 pickled cucumbers, 1–2 tbsp. l. sour cream, parsley, spices, salt to taste.

Cooking method: Rassolnik can be prepared with meat, ham, sausages or sausages. Cut the meat into pieces and cook until half cooked. Add boiled seaweed and boil. After this, place the potatoes cut into cubes, cubes or slices into the pan, add sauteed carrots and onions chopped into strips, and boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut the pickled cucumbers into cubes and diamonds and add cucumber pickle, spices and salt to taste. Before eating, season with sour cream and 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: Pour well-washed fish heads (you can add 100–150 g of fish fillet, cut into pieces) with cold water, bring to a boil, and add salt. Then add boiled seaweed, chopped parsley roots and bring to a boil again, then add sautéed carrots, onions, cut into cubes. The potatoes are placed in front of the seaweed and when the potatoes are half-ready, the remaining components are introduced. Spices, salt to taste.

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 beef, 20–30 g sausage, 20–30 g 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 several glasses of meat broth, bring to a boil, add boiled seaweed and sauerkraut, boil. When half-ready, add pickled cucumber, salted tomato, capers and meat ingredients: beef, sausage, ham, cut into cubes. Boil all this and add sautéed carrots and onions. Prepare flour sauté 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 cold water over the well-washed bones and cook until tender. Strain the broth, add mashed boiled seaweed. Grate the sautéed carrots, onions and parsley. Take a glass of milk, heat to 60 °C and add the egg yolk, beat with sautéed flour. Sort out the fresh mushrooms, rinse well and boil in a vinegar-salt solution, then wipe, cut some of the mushrooms into strips. First add sauteed grated carrots, onions, parsley into the broth, then chopped mushrooms and lastly beaten egg yolks, milk and sautéed 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, pickled white cabbage, all this needs to be simmered for 15 minutes, then add boiled seaweed, add sautéed carrots and onions cut into strips or cubes. Add tomatoes, spices and bring everything to readiness.

Solyanka with seaweed in a frying 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 the pickled white cabbage in margarine until soft, then add boiled seaweed, pickled cucumbers, tomatoes, cut into slices, add beef, ham, sausage, sauteed carrots, cut into strips, onions and 1 tbsp. l. tomato Bring everything to readiness. Add salt and spices to taste. Sprinkle with herbs before serving.

Sea kale stewed with pork

Required: 200 g boiled seaweed, 200 g pork, 50 g lard, 1 tbsp. l. soy sauce, 1/2 onion, salt to taste.

Cooking method: Finely chop the boiled seaweed. Clean the raw pork pulp from fat and cut into slices. Chop the onion. Place pork and onions in a very hot frying pan with a small amount of fat and fry. Add seaweed, soy sauce, 1-2 cups of broth and, when the liquid boils, pour in the melted lard.

Sea kale stewed with chicken

Required: 200 g boiled seaweed, 700 g chicken meat, 50 g lard, 1 tbsp. l. soy sauce, 1/2 onion, 1 egg (white), salt to taste.

Cooking method: Chop the onion. Cut the flesh of the boiled chicken into slices, green onions into pieces. Put onions in a very heated frying pan with a small amount of fat, fry them, then add chopped boiled seaweed, chicken slices, pour in 1/2 cup of broth and let it boil, add melted lard.

Sea kale 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, prepare sugar syrup in an enamel bowl and filter. Add citric acid 1.5–2 tsp to the 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 an infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor . Pour the finished jam hot into glass jars. Using the same recipe, you can prepare jam from seaweed with lingonberries.

Salad "Captain"

Required: boiled seaweed, boiled beef meat, sauerkraut, boiled beets, boiled potatoes, 1-2 pickled cucumbers, 1 carrot, pickled lingonberries or 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.

Salad "Merchant"

Required: boiled seaweed, sauerkraut, 1 bell pepper, 1–2 soaked apples, 1 fresh carrot, 1/4 onion, 1–2 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Mariana"

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 and pepper are added.

Salad "Natalie"

Required: boiled seaweed, 1–2 fresh apples, 1–2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, salt and pepper to taste.

Cooking method: Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt and pepper.

Salad "Oxy"

Required: boiled seaweed, 100 g salted or pickled mushrooms, 1 onion, 2-3 tbsp. l. vegetable oil, pepper, salt to taste.

Salad "Olesya"

Required: boiled seaweed, white cabbage, 1 onion, several 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 and pepper are added.

Salad "Island"

Required: boiled seaweed, white cabbage, 1 head of onion, several fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of sweet bell pepper, cut into cubes, 1-2 boiled potato tubers, 1 head of 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, sweet peppers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.

Salad "Primorsky"

Required: boiled seaweed, pickled white cabbage, chum salmon or pink salmon, lightly 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.

Salad "Rogneda"

Required: boiled seaweed, pickled white cabbage, 1 boiled beet, 1-2 fresh apples, 1-2 boiled potatoes, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.

Salad "Sakhalin"

Required: boiled seaweed, 1 onion, 2 fresh cucumbers, 1 carrot, sour cream, salt to taste.

Cooking method: Cut all products into small pieces, add sour cream and salt.

Salad "Szeged"

Required: boiled seaweed, 1/2 cup pickled white cabbage, 1–2 pickled cucumbers, 1 pod of sweet bell pepper, 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, and onions are chopped. Mix thoroughly, season with vegetable oil, add salt and pepper.

Salad "Tynyanov"

Required: boiled seaweed, 1 carrot, 2-3 fresh apples, cut into 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 the juice of half a lemon, sour cream, salt and pepper to the salad.

Salad "Tana"

Required: boiled seaweed, chum salmon or pink salmon or boiled cod, pickled white cabbage, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beet, 1 carrot, 1–2 tbsp. l. green peas, 1–2 tbsp. l. pickled cherries, plums or lingonberries, mayonnaise, fresh parsley, salt, sugar, spices to taste.

Far Eastern soup

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 oil, spices, salt to taste.

Cooking method: Pour well-washed fish heads (you can add sea fish fillets) with cold water, bring to a boil, and add salt. Then add potatoes. When the broth boils, cook until the potatoes are half cooked. Add seaweed and chopped parsley roots. Fry the carrots and onions in vegetable oil and add when the soup 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. Take out the kelp and cut it 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, then add 1 cup of the kelp broth. Cover with a lid and simmer for another 5 minutes on the lowest heat. (If you don’t have such a frying pan, then you can, of course, use a regular one with high sides). When cool, refrigerate for at least 2 hours. Serves 4–8.

Kelp marinade with ginger and honey

Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce, 2 cloves garlic, 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, previously 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 regular salt).

Cooking method: Place the kelp on the bottom of the pan, place the zucchini on top, then place the azuki beans. Fill this with the water in which the kelp was soaked, so as to cover only the zucchini, but not the beans. Bring to a boil, reduce heat to medium, cover and cook until tender (1.5–2 hours). Add enough water to cover the beans, add sea salt and simmer until tender (another half hour).

Pinto beans with vegetables and kelp

Required: 1 cup presoaked pinto beans; half a cup of onion, diced or sliced; 1/4 cup celery, cut into large cubes or rectangles; 1/8 cup fresh sweet corn; 1/4 cup carrots, cut into large cubes; 1 strip of kelp, pre-soaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon sea salt; chopped green onions for garnish.

Cooking method: Place the kelp on the bottom of the pan. On top, in layers, onions, celery, corn, carrots. Place the pre-soaked beans on top of the vegetables. Add enough water to just cover the beans. Bring to a boil, reduce heat to medium. Cook for about 2 hours until 80% done, adding water as needed to just cover the beans. Then add 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 inch strip of kelp, soaked and finely chopped, sea salt solution.

Cooking method: Place the kelp on the bottom of the pan. Next, in layers - onion, celery and carrots. Place lentils on top of vegetables. Add water to cover the vegetables. Bring to a boil, reduce heat to medium, cover and simmer for 45 minutes - 1 hour, occasionally adding water as needed to just cover the lentils. When the beans are 70% cooked, season with sea salt to taste and continue cooking for a few more minutes until done. 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: Wash the rice and place it preferably in a pressure cooker or in a steel pan or in a fireproof ceramic dish. Add water, salt, kelp, oil. Cover tightly with a lid. Bring to a boil over high heat. Then reduce the heat and cook for 1 hour. Do not open the rice while cooking! When ready, remove the lid and carefully stir everything with a wooden spoon. Cover tightly again and let the rice sit for another 5 minutes before serving. Do not cook in aluminum cookware under any circumstances!

Dried seaweed is nothing more than seaweed. It has another beautiful name - kelp. It is a source of a large number of vitamins (A, C, D, all vitamins B, E, K, PP), amino acids, micro- and macroelements and other useful substances, which helps in:

• regulation of thyroid function;
• normalization of blood cholesterol levels;
• treatment of adenoma;
• strengthening the immune system;
• removal of heavy metal salts;
• liberation of the body from radionuclides.

Dried seaweed normalizes metabolism and gastrointestinal tract activity. But this product is good not only when eaten. Laminaria can be used for external treatment of certain diseases and for cosmetic purposes. So, if you want to rejuvenate your skin and give it a healthier appearance, prepare a tincture. Take dried (4 tsp), pour boiling water (1 l) and leave for 10 hours in a container that retains heat (you can use a multicooker, setting the “Warming” mode). When taking a bath, add the resulting tincture to the water. This procedure is also effective for rheumatic inflammation of the joints.

Laminaria in cosmetology

Many will be surprised to learn that dried seaweed is suitable for use in cosmetic purposes. If you make face masks from kelp once a week, you will find that your skin will renew itself faster, your pores will noticeably shrink, and the problems of blackheads and oily shine will be solved. The mask will also help get rid of acne. To prepare it, you need to grind the cabbage in a meat grinder or blender. Then pour boiling water over 1 tablespoon of kelp, stir and add honey (1 tsp). You can add oil to the mask:

• castor oil - for deep cleansing;
• olive - for moisturizing.

Apply the composition to clean facial skin and leave for 20 minutes. If you are struggling with cellulite, use this recipe: pour hot water over dried cabbage (4 tablespoons) and let it brew for 30 minutes. In a separate plate, beat the yolk with the addition (20 drops) and lemon oil (10 drops). Mix the yolk with cabbage and apply the anti-cellulite product to problem areas. Wrap the body or film. The duration of the procedure is 60 minutes.

Kelp salad recipe

As we found out, dried seaweed has a lot of beneficial properties. How to prepare the last question we have to deal with. To begin with, dried seaweed is thoroughly washed under running water. Then put it in a saucepan and fill it to the top with cold water. After 3 hours, drain the water and rinse the kelp again. Fill the pan with clean water and put it on the fire. Set aside 10 minutes after boiling and cook the cabbage. We drain the water. Now the kelp is ready to be used to make a salad. Cut the cabbage into several medium pieces and place in a cup. Next come crushed boiled eggs. Finely chop the onion and fry in sunflower oil. Transfer the roast to the salad. Add mayonnaise, salt and pepper. Determine the quantity of all ingredients according to your taste. Mix and put the salad in the refrigerator. The more the dish cools, the better it will taste. By the way, even those who consider seaweed a “terribly tasteless product” like this salad!

Experiment and make new discoveries!

Many seafood products are considered “for everyone” products. This is only partly true - in fact, they have a huge number of useful compounds that can be useful to almost everyone. And algae stands apart from this row. Let's find out more about one of these, find out why dried kelp is useful, and what methods of administration the instructions for use recommend.

Chemical composition

This algae, inconspicuous in appearance, has a truly unique composition. 100 g of this product contains 970 mg of potassium and 520 mg of sodium. Other minerals are also present - magnesium (170 mg) and calcium in the amount of 200 mg.

Phosphorus can be “squeezed” out to about 53-55 mg. Let us also note the high proportion of iodine: in a 100-gram portion there will be at least 270 mg.

Did you know? The length of one such “cabbage” floating in the sea can reach 12-13 meters.

• B vitamins (in particular, riboflavin B2 in the amount of 0.1 mg and folic acid B9);
• Vitamin C (2 mg);
• Niacin (aka vitamin PP in a dose of 0.5 mg) and vitamin K;
• Manganese plays the role of a microelement - only 0.6 mg (although this is enough to cover 30% of the daily requirement);
• Insignificant, but no less useful “deposits” of dietary fiber and organic acids, alginates and polysaccharides.

What are the benefits of dried kelp?

Due to such impressive “initial data”, dried seaweed exhibits the following properties:

• Due to the high iodine content, it normalizes the functioning of the thyroid gland;
• Restores proper metabolism;
• Gently acting on the heart muscle and blood vessels, it removes cholesterol, preventing the formation of dangerous plaques;

Important! You can also brew dry seaweed in a thermos (remembering to thoroughly rinse its walls from the inside after each “cooking”).

• Slightly thins the blood, which significantly reduces the risk of thrombosis;
• Supports gastric and intestinal motility - alginates swell almost instantly, absorbing and removing excess liquid. Moreover, they do not burden the gastrointestinal tract.
• Removes toxins from bile ducts (pectin comes into play here);
• Strengthens the structure of cells, stimulating their restoration. That's not all - with regular use, the body accumulates a supply of necessary “building materials”;
• Removes accumulated salt deposits and heavy metals;
• Moisturizes the skin, making it more elastic;
• Relieves swelling and “quenches” inflammation, acting as an immunomodulator.

Where can I buy

Buying seaweed today is not a problem. But it all depends on the purpose for which it will be used.

If you are planning to add variety to the menu, you can go to the nearest supermarket, where such “preparations” are likely to be available.

Do not forget to inspect the selected product - the packaging must be dry, and the pieces themselves must be intact, without harmful deposits or traces of mucus.

It can be:

• pills;
• powders;
• dried thalli (usually they are packaged in packs of 50 and 100 g).

Even before purchasing, you should decide for what purpose you need dried kelp and how you plan to use it. The fact is that in different areas different compositions from kelp are used, to obtain which the purchased “material” has to be further processed.

Application in dietetics

A valuable nutritional supplement will be a serious help in the fight against extra pounds. Practicing nutritionists can name at least a dozen effective recipes using seaweed.
But most often the simplest compositions are used:

• 1 tsp. dry product is poured with boiling water (100 ml). Cover the container with a lid and leave the mixture for a short time, after which it is ready for use. Reception - half a glass 3 times a day, before meals;
• For better effect in the evening you can take 3 tbsp. l. “dried water” and pour boiling water (at least 1 liter). Immediately after this, the container is tightly covered and placed in a warm place. In the morning, the liquid is drained, leaving the cabbage itself for breakfast. They try to eat it without any additives in the form of pepper or oil;

Important! Therapists and surgeons can “prescribe” kelp for the treatment of diseases associated with various types of tumors. The fact is that when it is processed, a strong polysaccharide called fucoidan is obtained, which “suppresses” malignant formations.

• Another “overnight” recipe. Laminaria is mixed with hot water in equal proportions (usually a glass) and sealed in a container, not forgetting to wrap it tightly. The resulting liquid is drunk in the morning, on an empty stomach, and the steamed kelp is added to a salad or eaten as a separate dish.

But you shouldn’t get carried away - the optimal dose is 300-320 g per week. Nutritionists and trainers know that the low-calorie plant (only 5.4 kcal/100 g) causes a feeling of fullness, but at the same time quickly normalizes metabolism.

If you overdo it, it can speed up significantly, and then the diet is unlikely to give the expected results.

The dosage is calculated depending on the characteristics of the body - for some it will be enough to evenly divide this amount into the number of meals, while others are advised to take algae only on fasting days (1-2 times a week).

Additive for dishes

Dried cabbage in its pure form seems unappetizing to many. But after simple processing it can become an interesting and useful “note” to your favorite dishes.

Typically, dry kelp is used as an ingredient in dietary soups or as a savory addition to cold dishes.

It's quite simple to prepare:

• 1 glass of this product (a slight plus or minus is allowed) is poured into a saucepan and filled with warm water in a volume of 750-800 ml;
• Then the dishes are covered tightly for about an hour. During this time, the “workpiece” will have time to swell and become limp;
• From 100 g of “drying” at least 500 g of useful additive will be obtained;
• Before eating, carefully wash the cabbage with cold water. That's it, you're ready - now you can add it to soup or salads.

Some people prefer to scald the kelp. To do this, the product is pre-soaked and placed in a container with a small amount of water.

Letting it boil, cook for about 15 minutes, stirring regularly. For taste, you can add spices, a little olive oil or a few grated garlic cloves.

Recipes for use in traditional medicine

Traditional medicine did not stand aside either. Many tinctures and decoctions are made from dried seaweed. Let's look at the most popular recipes that help in the fight against various diseases.

Important! Masks should not be applied to damaged skin. If there are “fresh” abrasions, wounds or scratches, it is better to postpone home spa treatments for the future.

You can get rid of atherosclerosis in this way:

• 1 tbsp. l. “pharmacy” powder is poured into glass or ceramic (but not iron) containers;
• Then boiling water is added (about 100 ml);
• Cover the container and leave the mixture for 2-3 hours;
• The resulting volume should be enough for a day (divided into three doses before meals). The decoction itself can be drunk without straining or squeezing - the consistency is already quite soft;

• The standard course of treatment is 1 month.

Seaweed also helps with constipation:

• A teaspoon of powder is poured with hot water (150 ml);
• Leave for at least an hour;
• After filtering, the resulting and already cooled liquid is drunk before bed. A mild laxative effect will facilitate the removal of “stagnant” mass.

• The scheme is the same - 1 tsp. per glass of boiling water with further content in a closed container (but here it will take at least 10 hours);
• The liquid is used to gargle. This procedure is usually repeated after 3-4 hours. After 4-5 days you can feel noticeable relief.

• 2 tsp. powder is poured into 200 g of boiling water. Cover, leave for an hour;
• After this, the liquid is expressed and poured into the inhaler;
• The duration of each procedure is 5-6 minutes, they can be repeated 2-3 times a day.

For such purposes, ready-made tablets or factory-made powders are used, which are taken strictly as prescribed by the treating specialist.

You may have noticed that seaweed is commonly taken as a medicinal solution. There is a reason for this - in concentrated (powdered) form the dosage will be much less.

This is due to the fact that kelp is very rich in iodine, and with the slightest “overdose” of it, allergies can occur.

Therefore, a dose of 1 teaspoon of powder per day is considered safe for adults. Children over 3 years old are given even less - 1/3 tsp. (and then with breaks of 1-2 days).

Recipes for use in cosmetology

Dried seaweed, including kelp, is famous for its gentle effect on the skin, and most often a face mask is made from it. Here are the most popular of these recipes:

• The easiest way is to chop the leaves using a grater. After dripping a little warm water, the composition is applied to the face (15-20 minutes is enough), after which it is washed off;

Important! Seaweed can be used to make an effective scrub. To do this, you will have to pour the dry powder with water heated to +60...+65°C. After 20 minutes, the peeling composition will be ready. After the “session”, do not forget to apply a layer of moisturizer to the newly treated area of ​​skin.

• A fattier mixture is obtained by adding avocado or lavender oil in a volume of 20-25 ml to 50 g of seaweed. A fatty mass comes out, which needs to be kept on the face for about 15 minutes;
• But this remedy is considered the most effective: 20 g of kelp is poured with 3-4 tablespoons of ordinary water. Wait until the “dead wood” swells and add cream (about 20 ml), (1 tbsp) and butter (a few drops are enough). After mixing all the ingredients until smooth, apply it to your face. One-time course - up to 20 minutes.

• Add 1 tbsp to 1 liter of already boiling water. l. small dry particles;
• The mixture is boiled for another 3-4 minutes, after which the container is removed from the heat and cooled;
• After cooling the finished mixture, strain it. That's it - you can rinse wet hair;
• Be sure to wrap your hair in a towel and wait 25-30 minutes. Then rinse your hair with fresh water.

Trying to get rid from wrinkles, which are “grouped” near the eyes, you can make a soft extract (it will not irritate delicate skin):

• 2 tsp of product pour 3 tbsp. l. water;
• After 10 minutes, the algae will swell, and 1 tsp is added to it. ;
• Depending on your skin type, the recipe can be adjusted. For example, for dry skin it will be useful to add a drop or two of vegetable oil, while for oily skin you will need the same amount of lemon juice.