Advice 1: How to prepare dried seaweed

Seaweed is eaten for many centuries, it contains a lot of nutrients: iodine, phosphorus and other trace elements necessary for human body. Since it is algae, it consists of 80% water. Storage it dried, it retains all its valuable properties. Dried sea cabbage is used instead of salt, grinding in a coffee grinder. For the preparation of salads and other dishes it is treated as follows.
How to prepare dried seaweed
You will need
    • 1) prepared seaweed - 100 g;
    • 2) carrots - 100 g;
    • 3) garlic - 2 cloves;
    • 4) vegetable oil - 1-2 tablespoons;
    • 5) crushed red pepper
    • salt
    • sugar
    • soy sauce - to taste.
Instruction
1
Clean sea cabbage from impurities. Then soak it in cold water for 10-12 hours, 100 g of cabbage take about 1 liter of water. The remaining water does not pour, it has a lot of useful products, allow it to settle and use the cleanser or make ice cubes. After soaking the cabbage a good rinse to remove all sand and slime, in the end it will be more 1 kg . Cut into thin strips, if I bought a leaf.
2
Pour the cabbage with cold water and boil 20 minutes (after boiling), then drain the water. Repeat three times. This treatment will improve the color, taste and smell, and the content of nutrients will not change significantly. Seaweed ready for salads and other dishes. Can you keep it in the fridge for about a week or freeze in the freezer and use as needed.
3
Grate the carrots on a grater, add salt and quickly fry in hot pan in small amount of vegetable oil. Add crushed garlic and red pepper. Mix the cabbage with the other vegetables, add soy sauce and, optionally, sugar (1/2 teaspoon). Delicious seaweed salad, which is easy to cook every day and festive table ready.
Note
Laminaria is prescribed to patients with atherosclerosis as it reduces the level of cholesterol in the blood, reduces blood clotting and the risk of blood clots. In addition, it has a mild laxative effect.
Seaweed is used in the confectionery industry, generouse substance agar-agar, made from it, included in the formulation of marmalade and marshmallow.
Useful advice
Use boiled seaweed as a garnish. It goes well with meat and fish dishes.
Eat fatty meat with seaweed is fat is completely metabolized, most of it will be withdrawn from the body.

Advice 2: How to freeze cabbage

The range of frozen vegetables is always present in the sale of frozen cauliflower. People are willing to buy it, although it is not difficult to make these supplies themselves, when the cabbage is sold in abundance in season in the market.
How to freeze cabbage
You will need
  • Cauliflower, Brussels sprouts or kohlrabi;
  • Freezer quick freezing (-18°C);
  • Containers or bags to store in the freezer.
Instruction
1
Put the cauliflower on a cutting table, and then remove the dark green leaves.
Gently separate the head into individual florets (Kocheshkov). Remove the extra coarse stems, leaving only 1.5-2 cm from the inflorescence.
2
In a saucepan, pour water and bring it to a boil. small portions put in boiling water color of the cabbage and blanch it for no more than 3 minutes.
3
With a slotted spoon, lay each portion of the cabbage in a colander to water glass. After that, it is advisable to lay it on a clean kitchen towel to dry.
4
Sort the dried from the water of the inflorescence of cabbage in portions on one preparation and place in bags or storage containers in the freezer
Lay thus prepared cabbage inside the freezer, not piling them to the freezing has passed as quickly as possible.
Store thus Kale can the entire winter.
How to freeze <strong>cabbage</strong>
Note
Freeze a other varieties of cabbage: Brussels or kohlrabi, shinkovannuyu cubes. Cabbage can be frozen for future use in processed foods (cabbage rolls or stuffed cabbage), because it is in freezing loses its crispy properties.
Useful advice
You can also put in the freezer inflorescences of cabbage without pre-blanching, it will slightly lengthen the cooking time from frozen cabbage.

Advice 3: How to cook dried squid

Meals of squid valued in many countries. From it prepare a variety of dishes. Add squid to salads, its fried, stewed and stuffed. A special delicacy is considered to be dried squid. It can be prepared at home, it is troublesome, but quite feasible.
How to cook dried squid
You will need
    • Frozen squid;
    • salt.
Instruction
1
Defrost the calamari in cool water and wash with running. Do not leave the carcass for a long time in water, so as not to lose nutritional properties. Have on squid fillets and tentacles. Prepared carcass again, rinse thoroughly to remove all contamination.
2
Now clean the squid from the films. To do this, rinse the carcass with boiling water, then cold water. The film will be easily separated. Remove the innards and the chord. Rinse well.
3
Prepare a salt solution (2 tablespoons of salt per liter of water) and marinate the squid in it for 10-12 hours. If you want to speed up the cooking process of the meals, make the brine - a very strong salt solution (about 200-250 grams of salt per liter of water). It is sufficient to omit a large fillet for 3-4 minutes, small fillet and tentacles by 0.5-1 minute.
4
After salting the carcass squid, remove from brine, drain well and cut into thin rings. Place them on a baking sheet and place in the oven at the lowest temperature for 2, 5-3 hours. On the production squid dried at a temperature of 40-50 degrees in special drying chambers. Control the temperature in the home, otherwise the squid can be rubbery.
5
Can be dried in a microwave oven at low power, if it has a convection mode. Do not increase the temperature for faster drying. In this case, drying will be uneven and will cause a decrease of taste. Duration of drying squid fillet in the microwave ranges from 30 to 60 minutes. It depends on the size of the squid, taste. For fans of succulent seafood during drying in the oven you can put a container of water for extra hydration. In this dish, you can put a Bay leaf - it will give the dish extra spicy flavor.
6
In another embodiment, drying the squid pulled out of the brine and without cutting, is put on a hook and hang in a ventilated area. Avoid direct sunlight. After drying, fillets and tentacles of squid, cut or tear along the grain into flat strips. Smaller tentacles can be left whole.
Is the advice useful?
Search