Seaweed can be the basis for many dishes. It is added to salads, side dishes, hot dishes and soups, adding new flavor nuances to dishes. You can use frozen or canned kale and add spices and herbs.
Seafood salad
This salad has a pleasant fresh taste thanks to the addition of a seafood cocktail and fresh cucumbers. Serve the salad with fresh cereal bread and chilled white or rosé wine.
You will need:
- 200 g of canned seaweed;
- 2 fresh cucumbers;
- 300 g of canned seafood cocktail;
- 100 g pitted olives;
- soy sauce;
- olive oil;
- freshly ground black pepper.
Drain the cans of seafood cocktail and seaweed and place in a salad bowl. Cut olives into rings, cucumbers into cubes. Add them to the salad, stir. In a separate bowl, combine olive oil, soy sauce, and freshly ground black pepper. Season the salad with the sauce and serve.
Spicy rice with seaweed
You will need:
- 450 g of canned seaweed;
- 150 g of rice;
- 1 cm of ginger root;
- 2 cloves of garlic;
- 0, 3 pods of red hot pepper;
- 2 tbsp. tablespoons of sesame oil;
- a few feathers of green onions;
- 1 teaspoon of sesame seeds;
- 1 pinch of ground cinnamon and cardamom;
- salt.
Rinse the rice in several waters and dry. Heat the sesame oil in a skillet and fry the rice in it until light brown, stirring continuously. Add the cardamom and cinnamon, then add a third of a glass of water and stir the rice again. When the water is completely absorbed, add another portion of the water and cook the rice until cooked.
Chop the garlic, chop green onions, ginger and hot peppers. Put everything in a skillet with rice, add seaweed, salt and stir. Cook for 5-7 minutes, then sprinkle with sesame seeds and place in bowls.
Stewed seaweed with chicken
You can use dried or frozen seaweed for this dish.
You will need:
- 500 g of frozen seaweed;
- vegetable oil for frying;
- 1 small onion;
- 700 g chicken fillet;
- salt;
- freshly ground black pepper.
Boil water, add salt, and add frozen seaweed. Bring the mixture to a boil and cook for 2-3 minutes. Throw the finished cabbage in a colander and let the water drain. Boil the chicken fillet, cool and cut into small pieces. Finely chop the onion and fry in a pan with heated vegetable oil. Add finely chopped seaweed and chicken pieces. Pour in a few tablespoons of the broth in which the poultry was cooked, add salt and simmer the dish for 7-10 minutes. Sprinkle freshly ground black pepper over the cabbage before serving.
