A well-known and widely popular product - sea kale (laminaria) - belongs to the class of brown seaweed. There are several edible species known to have been eaten by coastal inhabitants since ancient times. Sea kale is very useful for the human body, this plant contains polysaccharides, proteins, iodine, iron, potassium and magnesium compounds, vitamins and other useful compounds.
Regular consumption of marine cabbage replenishes the possible iodine deficiency, improves the activity of the gastrointestinal tract, normalizes blood pressure, lowers cholesterol, regulates water-salt metabolism, promotes harmony and tranquility. In general, this is a wonderfully useful product, which, however, should not be carried away too much with some diagnoses (talk about it with the treating doctors).
Currently, sea kale can be bought in different types of fresh, dry, marinated, frozen, etc. (of course, it is best to prepare salads from fresh sea kale). It should be noted that fresh or dry kelp is the most useful, as well as in the form of preserves / preserves made at the place of extraction. When freezing and pressing, this product loses most of its useful properties.
Hence, we choose either ready salads, preserves from sea kale, or dry kelp.
We will tell you how to prepare sea cabbage (from dry) or using ready-made salads as preserves as the main ingredient (so-called Korean salads from sea kale and carrots, aubergines, etc.) are on sale.
To restore dry kelp, it is enough to soak in cold boiled water for 2-4 hours, then rinse, and it is ready for use. In any case, so that the salads do not seem boring, we will need some other ingredients. We will try to select them in the most harmonious way.
Salad recipe with sea kale, onion and squid
Ingredients:
- sea kale (soaked and washed, or preserves) - about 200-300 g;
- squid - about 300 g;
- red onion - 1 pc .;
- garlic - 2 cloves;
- vegetable oil of the first cold pressing;
- vinegar wine (or rice) natural or lemon juice (lime);
- onion green - 3-5 feathers.
Preparation
Squid scalded with boiling water, cleaned, boiled and cut into the desired way (best of all - in short thin strips or spirals, rings). Onion shinkle rings, half rings or quarter rings, green onions finely chopped. Mix seafood, squids and onions in a salad bowl. Pour a mixture of oil with vinegar or lemon juice (lime), the ratio is 3: 1. Stirring. If you want to make the same salad more nutritious, you can add 2-4 cooked potatoes (in the form of slices) or a glass of cooked friable rice. Adding sweet red pepper will make such a salad even more useful and interesting.
Salad from sea kale and "crab" sticks (surimi)
Ingredients:
- sea kale (soaked or preserves) - 200-300 g;
- "Crab" sticks - 200-300 g;
- eggs of chicken - 2-3 pcs. (or quail - 10 pcs.);
- onion green - 3-5 feathers;
- fennel fruit - 1 pc. (bulb);
- sweet pepper - 1-2 pieces;
- garlic - 2 cloves;
- vegetable oil;
- vinegar, natural fruit juice or lemon juice.
Preparation
"Crab" sticks are released from the package and cut across (a step of about 0.5 cm) - spirals are obtained. Eggs boil,
These salads can be served light table wine or stronger drinks: vodka, bitter tinctures, gin, limoncello.