Seaweed is sold on the food market not only as a ready-to-eat product, but also in a dried state. Cooking salads with such an ingredient is a very time-consuming process, but it has its advantages in the form of an unsurpassed taste and benefits of the resulting dishes.
Ingredients:
- one hundred grams of dried seaweed;
- one liter of water;
- two cloves of garlic;
- one hundred grams of carrots;
- two tablespoons of vegetable or olive oil;
- soy sauce, salt, pepper and sugar - to taste.
Preparation
Soak cabbage in water for ten to twelve hours. Then they are washed very thoroughly to remove impurities and sand. Add cold tap water and place on the stove. Boil for twenty minutes, then drain the water. The process is repeated three times.
Peel the carrots and grate them on a medium grater. Lightly fry it in a pan with a little salt and vegetable or olive oil. Squeeze garlic into carrots and add red ground pepper.
Mix seaweed with vegetables, lightly sprinkle with soy sauce and add a pinch of sugar.
Ingredients:
- dried cabbage - forty grams;
- one onion;
- two chicken eggs;
- vegetable or olive oil, salt and spices - to taste.
Preparation
Prepare seaweed, as in the previous recipe. The finished cabbage is placed on a cutting board and cut across by four centimeters.
The eggs are boiled and then chilled in cold water. Peel the onion, cut it into half rings and fry in a pan until transparent.
Add cabbage, spices, salt to the pan and fry for another five minutes over medium heat. Eggs are rubbed on a coarse grater and put in a salad dish. Vegetables from the pan are also put there. Mix gently and serve.
