Laminaria dried seaweed - 2 cooking recipes

Sea kale, or kelp, is a common brown algae of commercial importance. There are three varieties of it, each with its own name. This product comes to our shelves in the form of canned food, as well as frozen and dried. As a rule, kelp that has reached 2 years of maturity is eaten. This seaweed can reach up to five meters in length, so it is always cut into smaller pieces and then dried.

It is usually dried under artificial conditions using hot air. The seaweed is then bagged or pressed into briquettes. Dried seaweed is most popular in Asian recipes: Japanese, Korean, Chinese. She is also loved by residents of the Russian Far East. Although recently it has become in demand throughout the country.

The taste of seaweed goes well with almost all foods: vegetables, meat, fish, cereals, other seafood, mushrooms and pasta.

To properly prepare dried seaweed, you first need to soak it in water for about half an hour. After draining the water, dry the product and cook, stew, fry, bake - at your discretion. Or just add it steamed to a salad.

Dried seaweed has an extremely low calorie content - 5.4 kcal. BJU: 0.9, 0.2 and 0, respectively. The vitamin and mineral composition is as follows: A, PP, B1, B2, B6, B9, C, a lot of potassium, sodium, iodine, calcium, magnesium. Enough phosphorus, iron and manganese. It belongs to healthy products widely used in a balanced diet.