Dried seaweed fried

Cooking seaweed begins with preparation. The product needs to be thoroughly rinsed, because when drying, sand or small stones could remain between the leaves. Such findings can spoil the taste of the finished dish, and harm the teeth.

Soak the cabbage in cold water for 10 minutes. During this time, the leaves will swell and the grains of sand stuck in the folds will easily move away from them. Drain the water and rinse the cabbage under running water for another 5-7 minutes for reliability. After that, the extra impurities will not have a single chance :)

Heat vegetable oil in a frying pan, throw white sesame seeds and chopped or pressed garlic into it. Let the oil and spices boil a little over low heat. During this time, sesame will acquire a caramel hue, and garlic will give its flavor to the oil, complementing the taste of seaweed in the finished dish.

After 5 minutes, add the seaweed. Fry over medium heat, stirring occasionally. Despite the fact that the filaments of cabbage seem thin, it is very dense and takes quite a long time to cook. The algae will not become soft and will not go limp. They will remain elastic, slightly crispy, so we fry boldly, without fear of getting porridge as a result.

After 10 minutes of roasting with periodic stirring, put the seaweed in a deep dish, add salt and ground black pepper. You can also, if desired, add some more spices to your taste. Mix well.

You can decorate the dish as desired. An excellent flavor addition will be finely chopped young green onions, not too noticeable due to the thinness of their stems, but perfectly complementing the dish.

Served warm or cool as a salad or an addition to the main dish.

Bon appetit! Beautiful and delicious dishes!