Kelp, seaweed, is an amazing plant that boasts not only iodine, but also the content of more than 30 different minerals and trace elements necessary for humans.
Freshly caught kelp of all kinds is used for harvesting dried and frozen seaweed. A fresh two-year-old seaweed is suitable for harvesting. If we cook at home, then fresh seaweed must be rinsed in clean water, and damaged layers, rhizoids and petioles must be removed. It is also necessary to clean all dirt from the surface of the layers.
On an industrial scale, frozen seaweed is harvested in the form of whole long layers. Laminaria is cut on special tables equipped with folding knives; shredded manually or on shredding machines.
However, despite the large number of advantages of kelp, many stubbornly refuse to eat
seaweed dishes
. It's all the fault of the specific smell of algae! Such an unpleasant-smelling seaweed recipe assures that when cooking it loses this smell, but the vitamins remain. Salad is most often prepared from such a useful algae as seaweed.
Before you start cooking seaweed, dried and frozen kelp is processed. Dried seaweed is cleaned of impurities and left soaked in cold water for a couple of hours. After that, they are washed again and boiled in salted water. Frozen seaweed is allowed to thaw for an hour in cold water, and then boiled. At the same time, you need to make sure that the algae does not digest. Otherwise, they will become soft and completely tasteless.
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