Leaves of kelp, that is how the "sea cabbage" of botany is called, is not preferred by many. The fault of the general dislike for this useful product is probably a specific iodine taste, which complements the mucous consistency. Nevertheless, we have some terrific recipes for seaweed dishes, after trying which, you will become the main fan of this brown alga.
Salad of Korean kale in Korean style
Ingredients:
- sea kale - 500 g;
- soy sauce - 30 ml;
- garlic - 4 teeth;
- rice vinegar - 30 ml;
- sesame oil - 30 ml;
- hot chilli - to taste.
Preparation
Get rid of the excess liquid in the salad before pressing the cabbage. In the stupa, rub garlic cloves with chili into the paste, from the latter it is necessary to remove the seeds beforehand. The resulting mixture is poured with oil, soy sauce and vinegar. Pour sauce over the cabbage and decorate with the remains of pepper and sesame seeds before serving.
Salad of sea kale and crab sticks with squid
Ingredients:
- crab sticks - 120 g;
- cucumber (large) - 1 piece;
- canned squid - 120 g;
- sea kale - 120 g;
- calorie - 65 g;
- mayonnaise - 40 g;
- fillet of smoked eel - 1 pc .;
- sesame seeds.
Preparation
Expand the crab sticks into a single ribbon and divide this ribbon into strips. Cucumber cut into thin strips before removing the seeds. Mix crab with cucumber, cabbage and squid, and then fill the dish with a mixture of caviar and mayonnaise. If desired, the prepared dish of sea kale can be supplemented with pieces of eel and sesame seeds.
Far Eastern salad from sea kale
Ingredients:
- vinegar - 45 ml;
- the laurel leaf;
- sweet pepper - 4-5 peas;
- sea kale - 500 g;
- onions - 1/2 pcs.
Preparation
Dilute vinegar with a liter of water, put the marinade on the fire and boil with the addition of laurel and pepper. Warm the solution of pour cabbage and leave it in the cool for the night. The sutra of excess liquid is drained and add to the cabbage thin semicircles of onions.
Sea kale soup with egg
Ingredients:
- Dried sea kale - 1 briquette;
- eggs - 2 pieces;
- chicken broth - 750 ml;
- ginger root - 2 slices;
- starch - 2 tbsp. spoons;
- a bunch of green onions.
Preparation
In chicken broth, put a couple of thin slices of ginger and bring the liquid to a boil. Meanwhile, we grow starch in a small portion of cold water and pour it into the soup base. After the starch solution we send a briquet of cabbage and reduce heat. We pour into the soup beaten eggs and remove the dishes from the fire. We serve, sprinkling with chopped onions.