Sea kale is - is seaweed, which are called kelp. It belongs to the class of brown algae, growing in almost all seas and oceans of the world. Sea kale is the leader among food products in terms of iodine content.
Many people refuse to eat kelp because of its specific taste and consistency. However, it is absolutely in vain, since seaweed has a mass useful substances and vitamins. It consists of 88% water, 0.9% protein and 0.2% fat. Sea kale is an easily digestible product. Kelp is sold dried, pickled, pressed and frozen.
Taste seaweed largely depends on how it is prepared. And today we will tell you how to prepare dried seaweed.
One hundred grams of dry kelp yields about one kilogram of finished seaweed.
How to cook dried seaweed - recipe
We will need:
- 100 grams of dried seaweed;
- one litre boiled water;
- two dessert spoons of table salt;
- six dessert spoons granulated sugar;
And so, pour boiling water over the dried seaweed until it swells. It can take from ten minutes to one hour. It all depends on the degree of freshness of the product.
After swelling, the seaweed is thoroughly washed under running water, as it may contain sand particles.
Prepare a brine from water, table salt, granulated sugar and apple cider vinegar. Pour the boiled seaweed with this brine and place in the refrigerator to marinate for two hours.
In the same brine, cabbage can be stored in the refrigerator. You can cook from it variety of salads or eat it like this.
Finally, I would like to note that it is not recommended in large quantities pregnant women, as well as those who have iodine intolerance or allergic reactions, as well as kidney diseases and gastrointestinal tract V acute form diseases.
List of recipes
Thanks to the processing method, dried seaweed has all the valuable qualities of fresh kelp. The benefits it can bring are due to its chemical composition. This is, first of all, a rich set of amino acids and microelements, such as iodine, sodium, calcium, chlorine and iron.
To this we must add a unique vitamin complex, which includes vitamins B1 and B2, known as stimulants endocrine system, B6 and PP, responsible for the condition of the horny integument, as well as immunostimulants A, C and E.
At the same time, most dried kelp constitutes a protein that the human body easily digests. Therefore not even a large number of This product can create a feeling of satiety.
Its calorie content is only 5.9 kcal. Few products can compare with it in this regard.
These properties could not help but attract special attention from nutritionists who actively use dried kelp in diets for weight loss. There are hundreds of recipes for weight loss that include dry seaweed.
Before preparing a dish from freeze-dried cabbage, it must be placed in water for a time sufficient for it to swell. Depending on the drying method, this period can range from 2 to 20 hours.
Dried seaweed should be boiled for 20 to 30 minutes, then washed again.
We will offer recipes whose benefits for weight loss have been experimentally proven.
The following set of ingredients will help you prepare this dish:
We will prepare this salad for weight loss in the following sequence:
- Place dry kelp in water for an hour, then boil it. Cook for no more than twenty minutes, checking for doneness so as not to overcook.
- The degree of readiness of the product is checked by touch. If it retains its elasticity when pressed, it means it can be eaten. If it spreads when pressed, it means the product is overcooked.
- We thoroughly wash the boiled cabbage and cut it into pieces 20 cm long, roll each into a tube and chop into strips.
- Place the straw in vinegar for a minute, then rinse.
- Sauté the onion in oil, transfer the kelp to the frying pan and season with soy sauce, stirring. Add sesame seed, crushed garlic cloves, salt and pepper, then mix again.
The weight loss benefits of this salad are not limited to just weight loss. One serving can satisfy the body’s weekly need for vitamins and microelements.
Recipes for hot dishes in weight loss diets are not very common. Let's give one of them. The benefits of this soup for weight loss are obvious, just look at its composition, which includes:
We will prepare this low-calorie soup like this:
- Soak and thoroughly rinse the seaweed. When the foam stops releasing during washing, cut the kelp into thin strips.
- Heat the oil at the bottom of the container and fry the straw until it becomes limp.
- Pour in congee into a container and, when it boils, continue to cook until the soup becomes opaque.
- Season the soup with sauce, add salt, and continue to cook until boiling again.
It should be said that soup recipes for weight loss do not always look so ascetic. Some recipes clearly show that the process of losing weight can be made not only useful, but also enjoyable. Calorie content of nutritious and very tasty chicken soup Only 200 kcal, its preparation will require four servings:
The soup should be prepared in the following order:
- We peel the skin from the ham and set it to boil in cold water. You need to cook for at least 40 minutes, not forgetting to remove the foam.
- After this, strain the broth, put kelp in it and continue cooking for another 20 minutes.
- Remove the bones and finely chop the chicken.
- Saute the onion, cut into cubes, in oil with grated carrots.
- Finely chop the greens.
- Beat raw quail eggs.
- Place chicken with vegetables in the broth and add salt.
- When the broth boils again, pour in the beaten eggs.
Sprinkle the soup poured into bowls with herbs.
Sea kale is useful in any dish, but most of all it is useful in vegetable salads. After all, the benefit of anyone vegetable salad consists of useful qualities its ingredients. To prepare three servings of our dish you will need:
We will prepare the salad like this:
- Soak the kelp without squeezing out the water and mix it with Chinese cabbage.
- Grate the apple and carrots and finely chop the pepper.
- Put all the products into one bowl and mix them.
The calorie content of the finished food will be 140 kcal. Its benefits for weight loss are obvious.
Dried kelp is useful not only for those who want to get rid of excess weight. Thanks to your valuable qualities, it is useful for almost all spheres of life of the human body. But besides this, it is also very tasty. You just need to know how to cook it correctly.
To cook this gourmet salad, we must take:
Let's break down the cooking process into the following stages:
- Clean and wash the squid fillet, lower it into salted boiling water for 2-3 minutes. Remove the squid, let the broth cool and add vinegar to it.
- Finely chop the squid meat and place it in the cooled broth for 40 minutes.
- Chop the washed and peeled carrots and onions, put them in boiling water for a few seconds, and then transfer them to the broth for 6 hours.
- Soak the dried cabbage, rinse, cut into noodles and mix with squid, mackerel cut into pieces, onions and carrots. Then pepper to taste.
Dried seaweed sauce
This sauce is interesting for its versatility; it can be seasoned with many dishes. To cook this original dish, you need to use the following components:
A glass of dry kelp;
To prepare the sauce, we perform the following operations:
- Place the kelp in a liter glass jar, fill it with boiling water, cover the jar and leave for six hours so that the cabbage swells.
- Pass the spices through a coffee grinder, put the mixture in a jar and mix with kelp.
- Chop the peeled onions and mix with the contents of the jar. Add oil to it, based on your taste preferences, and beat the sauce with a spoon.
- Seal the jar and leave the sauce to steep for a day.
Before use, the sauce must be generously mixed with chopped herbs.
It should be remembered that ready sauce Can be stored in the refrigerator for no more than two weeks.
For borscht we will take the following products and spices:
To prepare this dish, we will do this:
- Soak the dried cabbage, rinse, boil, and finely chop.
- Next you should prepare the marinade. To do this, place salt, cloves, sugar in heated water and cook for 10 minutes. Strain the broth, cool it and add vinegar.
- Chop carrots, parsley, onions, beets and simmer them for 20-25 minutes with water and tomato paste.
- Add seaweed to the vegetables and then simmer for another 10 minutes.
- Boil the broth again, put chopped potatoes in it, after 10 minutes add vegetables, kelp, pepper and Bay leaf.
Ready borscht is seasoned with sour cream and chopped herbs.
We will prepare a pie from the following products:
Let's write it down step by step order actions:
- Soak the cabbage and chop it into noodles.
- Let's dilute the yeast in warm water and, adding sugar, set aside for 20 minutes.
- Pour kefir into an empty bowl, pour in the egg, add salt and mix. Pour the yeast into a bowl, put the kelp into it and add the flour.
- Knead the dough from this mixture, set it aside for an hour and, after kneading again, place it in a baking tray with vegetable oil. Then brush the top of the pie with egg.
- We will cook the pie for half an hour in the oven at 180 degrees.
The list of components from which we will prepare pickle looks like this:
You can also cook this dish with sausage, ham or frankfurters instead of beef.
Let's proceed as follows:
- Soak and boil the kelp, then finely chop it.
- Sauté chopped onions and carrots.
- Peel and cut the potatoes into cubes.
- Chop the washed sorrel leaves and chop the cucumbers.
- Let the diced meat cook and after 20 minutes add cabbage to it. When the broth boils again, add potatoes, onions and carrots into the broth. After the pickle comes to a boil, pour cucumbers, parsley, salt and spices into it and remove from heat.
- Season the finished borscht with sour cream before serving.
Video recipe: Seaweed salad with vegetables
Almost everyone knows about this - to increase the iodine content in the body, you need to eat seafood: shrimp, crabs, lobsters, fish, seaweed.
When other foods are recommended, such as milk, grains, fruits or vegetables, this is not always true. They may contain iodine sufficiently, it may not be. It all depends on the area in which the plants were grown or the cows grazed. If there is a lack of iodine in soils and water, then these products will also not be saturated with iodine.
The most reliable indicator is the distance from the sea. In the coastal zone, cereals, vegetables, and fruits are literally filled with iodine. Iodine is such a capricious microelement that even within one species (for example, algae), its amount varies endlessly. For example, according to the observations of scientists, the popular kelp algae near Vladivostok contains about 0.2% iodine (in dry matter), in the Tatar Strait - 0.3%. The phylophore near Sevastopol contains 0.1% iodine, and in the open sea - 0.3%. Different vertical zones correspond to different iodine contents: the deeper the algae live, the more iodine they contain. In algae growing off the coast of California, the iodine content increases 10 times only at a depth of 10 m, and in the Barents Sea at greater depths it can increase 400 times.
Sea kale- most affordable product, but not everyone can get used to its taste. Making yourself love seaweed is quite simple - you need to learn how to cook it correctly. You get used to the peculiar taste very quickly, and the smell is drowned out by the spices.
While shrimp, crabs and lobsters are still quite rare on the table of ordinary people, the same cannot be said about fish. A wide range of prices allows you to choose any variety: cheaper - herring, pollock and cod, more expensive - perch, flounder, hake. The iodine content in fish of different breeds also varies, but what is surprising is that it depends not so much on the type of fish, but on their fat content. Iodine accumulates in the fish fat layer, and consuming fish oil itself will be useful in two aspects: the body is simultaneously saturated with vitamins and iodine.
To saturate yourself with iodine, it is best to eat sea dried fish or freshly salted: during heat treatment, a significant part of the iodine is destroyed.
Sea kale is practically the only source of dietary iodine necessary for the normal functioning of the thyroid gland. Iodine is present in it in the form of a complex with amino acids, which contributes to its more efficient absorption by the body. 10 g of seaweed contains the same amount of easily digestible iodine compounds as 11 kg of cod. Sea kale is highly effective due to its biologically balanced qualitative and quantitative composition. active substances. Daily use seaweed will help you ensure normal functioning of the body and get rid of a number of diseases.
Compound: 100 g of product contains on average: energy - 1470 kJ (350 kcal), proteins - 12 g, carbohydrates - 70 g, fat - 0.5 g.
This miraculous product is based on: available to the body forms of amino acids, polyunsaturated fatty acids, alginates, vitamins (A, C, B, B1 B2, B3, B6, B12, E, K, PP), macro- and microelements (K, Na, Ca, Ma, etc.), bioactive natural compounds.
Combination of all healing properties kelp provides a high therapeutic and prophylactic effect both when used internally and externally.
Properties:
1) normalizes the function of the thyroid gland;
2) increases immunity;
3) regulates blood cholesterol levels;
4) stabilizes metabolism;
5) improves the functions of the cardiovascular, central nervous and respiratory systems;
6) stimulates the gastrointestinal tract;
7) removes heavy metal salts and radionuclides from foods from the body.
There are more than 150 in Japan culinary recipes on preparing dishes using seaweed.
Before cooking Rinse the seaweed with warm water on a sieve and soak for 1 hour to swell, then boil for 15–30 minutes, drain the broth. Boiled seaweed can be used to prepare cold and hot dishes; you can add 10–15 g of it to cabbage soup, soups, borscht, and pickles. You can use it to prepare stews, cutlets, zrazy, casserole and other dishes. Boiled seaweed is best stored in the refrigerator.
Semi-finished product from dried seaweed
Dried seaweed must be soaked in fresh water. Take up to 8 parts of water for 1 part cabbage and soak for several hours (usually overnight). After this, the cabbage is thoroughly washed in running water and boiled for about 15–20 minutes. The semi-finished product is ready. It can be stored in the refrigerator for several days. This boiled seaweed is used to prepare almost all kelp dishes.
Recipe for “iodized sauce” by G. Shatalova
Galina Shatalova suggests using seaweed in sauce; it can be used to season any dish.
Required: 1 cup dried seaweed, 2.5 cups boiling water, 3 tbsp. l. coriander seeds, 1 tbsp. l. cumin seeds, 16 grains sweet pea, 2–3 buds of cloves, 10 medium-sized onions, 100–150 g of sunflower or corn oil.
Cooking method: It is most convenient to pour dried seaweed from the bag into liter jar, pour boiling water over it, cover with a napkin and let it swell for several hours. Grind all the spices mixed together in a coffee grinder. Pour the spiced flour into the swollen cabbage and mix thoroughly. Peel the onion heads and chop them as finely as possible. If you like garlic, you can add 4-5 cloves. Mix the onion thoroughly into the sauce, add vegetable oil to taste. Knead with a spoon, as if knocking air into the sauce. The next day the sauce is ready. It can be stored in the refrigerator for 10–15 days. Place in a salad bowl or simply in a deep plate and mix with a glass of pre-finely chopped greens.
Pickled seaweed
Required: 1 kg of boiled seaweed, 20 g of sugar, 10 g of vinegar, 0.5 g of cloves, 0.2 g of bay leaf, 10 g of table salt.
Cooking method: For the marinade in hot water add sugar, cloves, bay leaf, salt and boil for 3-5 minutes, then cool, add vinegar. Boiled seaweed is poured with chilled marinade and kept in it for 6–8 hours. After this, the marinade is drained. Marinated seaweed is served as independent dish or as a side dish for fish and meat dishes. It can also be used to prepare other seaweed dishes.
Vinaigrette with seaweed
Required: 200 g pickled seaweed, 100 g sauerkraut, 1 cucumber, 1 large beet, 2 potatoes, 1 onion, 150 g canned green peas, 3 tbsp. l. vegetable oil, salt to taste.
Cooking method: Boiled beets and cut the potatoes and cucumber into cubes. Squeeze the sauerkraut from the brine and chop it. Finely chop the onion. Combine all products, add seaweed, green pea, salt, vegetable oil and mix.
Vitamin seaweed salad
Required: 100–150 g pickled seaweed, 1–2 pickled or fresh cucumbers, 2–3 carrots, 1–2 apples, 1 egg, 3–4 tbsp. l. sour cream, salt and herbs.
Cooking method: Grate the peeled carrots on a coarse grater. Cut cucumbers and apples into thin slices. Combine the prepared products with pickled cabbage, season with salt, sour cream and mix. Place in a heap in a salad bowl, garnish with eggs in the form of slices or circles and sprinkle with finely chopped parsley.
Seaweed salad with carrots and cucumber
Required: 2 cups pickled seaweed, 1 onion, 1 radish, 1/2 carrot, 1 pickle, 2 boiled eggs.
Cooking method: Mix seaweed with sliced cucumber, grated radish, finely chopped onion, eggs and season.
Seaweed salad with vegetables
Required: 2 cups pickled seaweed, 1 cup sauerkraut, 3 potato tubers, 1 onion, 1/2 cup vegetable oil, salt to taste.
Cooking method: Mix sea and white cabbage, boiled potatoes and onion, cut into slices, add salt, season with oil and mix well.
Vegetable vinaigrette with seaweed
Required: 100–150 g pickled seaweed, 2–3 carrots, 2–3 beets, 3–4 potatoes, 1–2 cucumbers, 50–100 g green or onions, 1–2 tbsp. l. vegetable oil, 1–2 tbsp. l. 3% vinegar, salt to taste, pepper to taste, sugar to taste.
Cooking method: Boil potatoes, beets, carrots, peel, cool and cut into thin slices. Wash the cucumbers and also cut them. Mix all the vegetables, add onions and pickled cabbage. Season the vinaigrette with vegetable oil, vinegar, salt, pepper, sugar and stir. When serving, garnish with green onions.
Vinaigrette with seaweed
Required: 200 g pickled seaweed, 1 carrot, 1 beet, 1.5 cups pickled onions, 1/2 cup vegetable oil.
Cooking method: Cut the boiled beets and carrots into strips. Mix everything with seaweed and onion, add salt and season.
Sea kale with mayonnaise
Required: 100–150 g pickled seaweed, 50–100 g mayonnaise, 1–2 eggs.
Cooking method: Add part of a finely chopped hard-boiled egg to the pickled seaweed and season with mayonnaise. Place in a salad bowl and decorate with egg slices.
Borscht with seaweed
Required: 100 g pickled seaweed, 100 g beets, 80 g carrots, 20 g parsley root, 50 g onions, 80 g potatoes, 10 g tomato paste, 5 g sugar, 5 g 3% vinegar, 20 g sour cream, bay leaf, parsley, black peppercorns, salt.
Cooking method: Boil the seaweed, cool, chop into strips, and pour cold marinade over it for 8–10 hours. To make the marinade, put salt, sugar, cloves, bay leaves in hot water, boil for 10–15 minutes, then drain the broth, cool and add vinegar to it. Cut beets, carrots, parsley root, onions into strips, add tomato paste, a little water and simmer for 20-30 minutes, then add pickled seaweed and continue simmering. Place potatoes cut into cubes into boiling water, after 10 minutes - vegetable stew, bay leaf, black peppercorns. Season the borscht with salt, vinegar and sugar. When serving, add sour cream and finely chopped parsley to a plate with borscht.
Cabbage soup with seaweed and mussels
Required: 100–150 g boiled mussels, 100 g pickled seaweed, 200 g sauerkraut, 1–2 carrots, 1 bunch of parsley, 1 onion, 2–3 tbsp. l. cereals (millet, rice or pearl barley), 1 tbsp. l. tomato paste, 2 tbsp. l. vegetable oil, 4 tbsp. l. sour cream, spices, garlic, herbs.
Cooking method: Boil the mussels, chop, fry in fat along with onions and roots. Separately, boil the cereal in the broth until almost ready, then add stewed and pickled seaweed, add tomato paste, fried mussels, roots and onions. Then cook until full readiness. At the end of cooking, add salt, spices and finely chopped garlic. Serve with pieces of mussels, sour cream and herbs.
Sea kale salad
Required: 200 g pickled seaweed, 1 onion, 1–2 tbsp. l. vegetable oil, pepper and salt to taste.
Salad with seaweed and tomato
Required: boiled seaweed, onion, 1–2 tbsp. l. tomato paste, 1–2 tbsp. l. vegetable oil, sugar and salt to taste.
Salad with seaweed and mayonnaise
Required: boiled seaweed, onion, 1/2 cup mayonnaise, sugar and salt to taste.
Salad with seaweed and sauce
Required: boiled seaweed, onion, 1/2 cup hot or sweet sauce.
Salad with seaweed and cucumbers
Required:
Salad with sea and white cabbage
Required: boiled seaweed, 1/4 medium fork white cabbage, grated with salt, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper and salt to taste.
Salad with seaweed and vegetables
Required: boiled seaweed, 1/4 fork white cabbage, grated with salt, 1 fresh cucumber, 1–2 boiled potato tubers, 1 onion, 2–3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.
Salad with seaweed and bell pepper
Required: boiled seaweed, 1/4 fork white cabbage, grated with salt, 1–2 fresh cucumbers, 2 tomatoes, 1 carrot, 1 sweet pod bell pepper, cut into cubes, 1–2 boiled potato tubers, 1 onion, 2–3 tbsp. l. vegetable oil, garlic, 1 tsp. vinegar or citric acid, salt, pepper, sugar to taste.
Salad with seaweed and radish
Required: boiled seaweed, 2-3 medium radishes, 1 onion, 2 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, salt, pepper to taste.
Vitamin salad with seaweed
Required: boiled salted seaweed, 1-2 fresh cored apples, cut into small cubes, 1-2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, sugar to taste.
Salad with seaweed and carrots
Required: boiled salted seaweed, 1 carrot, 2–3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar and salt to taste.
Salad with seaweed and pickled vegetables
Required: boiled seaweed, 1/2 cup pickled white cabbage, 1–2 pickled cucumbers, 2 pickled tomatoes, 1 pod of sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 onion, garlic, 2–3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.
Salad with seaweed, vegetables and apples
Required: boiled seaweed, 1/2 cup pickled white cabbage, 1 pod of salted bell pepper, 1–2 soaked apples, 1 fresh or salted carrots, 1/4 onion, 1–2 tbsp. l. vegetable oil, pepper and salt to taste.
Salad with seaweed and mushrooms
Required: boiled seaweed, 5–6 medium salted or pickled mushrooms, 1 onion, 2–3 tbsp. l. vegetable oil, pepper and salt to taste.
Sea kale with eggplant caviar
Required: 150 g boiled seaweed, 200 g eggplant caviar, vegetable oil, spices, salt to taste.
Salad with seaweed and fish
Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g chum fish or lightly salted pink salmon, 1–2 pickled cucumbers, 1 carrot, 1–2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.
Salad with seaweed and meat
Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g boiled beef, 1 pickled cucumber, 1–2 boiled potato tubers, 1 carrot, 1–2 tbsp. l. green peas, 1/2 cup mayonnaise, salt and spices to taste.
Vinaigrette with seaweed and vegetables
Required: boiled seaweed, 1/2 cup pickled white cabbage, 1 beet, 1 carrot, 1–2 boiled potato tubers, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 onion, 2 tbsp. l. green peas, 2–3 tbsp. l. vegetable oil, salt and spices to taste.
Vinaigrette with seaweed and apples
Required: boiled seaweed, 1 glass of pickled white cabbage, 1 boiled beet, 1-2 apples, 1-2 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.
Vinaigrette with seaweed and fish
Required: boiled seaweed, 60 g chum salmon or pink salmon or lightly salted cod, 1/2 cup sauerkraut, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beet, 1 carrot, 1–2 tbsp. l. green peas, 1–2 tbsp. l. pickled cherries, plums or lingonberries, 1/2 cup mayonnaise, herbs, salt, sugar, spices to taste.
Vinaigrette with seaweed and mushrooms
Required: boiled seaweed, 5–6 pieces of pickled mushrooms, 1 boiled beet, 1–2 boiled potato tubers, 1/2 cup of pickled white cabbage, 1–2 pickled cucumbers, 1 onion, 3 tbsp. l. 3% solution acetic acid, sugar, pepper, salt to taste.
Vinaigrette with seaweed and meat
Required: boiled seaweed, 1/2 cup pickled white cabbage, 60 g beef, lamb or veal, 1 boiled beet, 2-3 boiled potato tubers, 1-2 pickled cucumbers, 1 carrot, 2-3 tbsp. l. pickled cherries, plums or lingonberries, 1 egg, 1/2 cup mayonnaise, salt to taste.
Vinaigrette with seaweed and shellfish meat
Required: boiled seaweed, 60 g meat of clams, scallops, mussels, squid or octopus, 1–2 boiled potato tubers, 1–2 pickles, 1 carrot, 1 beet, 1–2 tbsp. l. pickled plums, cherries or lingonberries, 1/2 cup mayonnaise, herbs, salt to taste.
Cabbage soup with seaweed and meat
Required: 200–300 g of meat, 1 cup of pickled white cabbage, 1–1.5 cups of boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1 tbsp. l. tomato paste, 1/2 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. sour cream, 2 eggs, bay leaf, parsley, dill, garlic, pepper, salt to taste.
Cooking method: Pour well washed meat cold water, bring to a boil and cook until half cooked. Remove the foam that forms on the surface of the broth and add salt. Place white sauerkraut in the broth, boil and then add boiled seaweed, chopped potatoes, and when the potatoes are half cooked, sautéed carrots cut into strips, chopped onions, parsley root. Prepare flour sauté with tomato paste and season with cabbage soup. 10 minutes before readiness, add pepper, bay leaf, garlic, and salt to taste. Serve with chopped egg, sour cream and herbs.
Cabbage soup with seaweed in meat broth
Required: 300–450 g marrow bones, 1–1.5 cups boiled seaweed, 2–3 potato tubers, 1–2 carrots, 1 onion, 1.5 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, herbs, dill, pepper, salt to taste.
Cooking method: Pour well-washed marrow bones with cold water and cook for 2–2.5 hours, after which remove the bones. IN ready broth, bring to a boil, add boiled seaweed, vegetables, spices and other ingredients.
Green cabbage soup with seaweed
Required: 200–300 g of meat, 1 cup of pickled white cabbage, 1.5 cups of boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1–2 bunches of sorrel, 1–2 tomatoes, 1–2 tbsp. l. margarine, 1 tbsp. l. flour, 1 egg, 2-3 tbsp. l. sour cream, pepper, bay leaf, salt to taste.
Cooking method: Bring well-washed meat to a boil, cook until half cooked, then add white cabbage cut into strips, boil, add boiled seaweed, potatoes, parsley. When the broth boils, add sautéed carrots and onions cut into strips, add disassembled, washed, chopped sorrel, and tomatoes cut into slices. 10 minutes before the cabbage soup is ready, season it and add spices. Serve with egg and sour cream.
Meat borscht with seaweed
Required: 200–300 g of meat, 1/2 cup of pickled white cabbage, 1/2 cup of boiled seaweed, 1–2 potato tubers, 1 beet, 1 carrot, 1 onion, 1 tbsp. l. flour, 1–2 tbsp. l. tomato paste, 1–2 tbsp. l. margarine, 1 egg, 2-3 tbsp. l. sour cream, spices, salt to taste.
Cooking method: Place well-washed meat in water, bring to a boil, skim off any foam that has formed, add salt and cook until half cooked. Put sauerkraut, let it boil and add boiled seaweed, potatoes cut into pieces or cubes. When the potatoes are half cooked, add sautéed carrots and onions, cut into strips. Prepare flour sauté and season with borscht. Add spices. Add brine or 3% acetic acid solution and sugar to taste. Stewed separately in fat, vinegar essence add beets cut into cubes or cubes into ready-made borscht. Boil for 10 minutes. Served with chopped egg and sour cream.
Green meat borscht with seaweed
Required: 200–300 g of meat, 1/2 cup boiled seaweed, 1/2 potato tuber, 1 bunch of sorrel, spinach, 1 carrot, 1 onion, 1–2 fresh tomatoes, 2–3 tsp. canned beans, 1 beet, 1 tsp. grated garlic, 1 tbsp. l. margarine, 1 tbsp. l. flour, bay leaf, salt to taste.
Cooking method: Pour well-washed meat with cold water and bring to a boil. When the meat is half cooked, add boiled seaweed, chopped potatoes, and then (after boiling) add washed chopped sorrel and spinach. Boil and add sauteed carrots and onions, cut into slices fresh tomatoes, 2–3 tsp. canned beans, spices, brine or 3% acetic acid solution to taste, sugar, grated garlic. Add poached beets, cut into cubes or cubes, into the prepared borscht, then cook for 7–10 minutes. Served with chopped egg.
Rassolnik with seaweed
Required: 200–300 g of meat, 1–1.5 cups boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 bunch of sorrel, 1–2 pickled cucumbers, 1–2 tbsp. l. sour cream, parsley, spices, salt to taste.
Cooking method: Rassolnik can be prepared with meat, ham, sausages or sausages. Cut the meat into pieces and cook until half cooked. Add boiled seaweed and boil. After this, place the potatoes cut into cubes, cubes or slices into the pan, add sauteed carrots and onions chopped into strips, and boil. Sort the sorrel, wash, chop, peel the parsley roots. Cut pickled cucumbers into cubes and diamonds and add to taste cucumber pickle, spices and salt. Before eating, season with sour cream and sprinkle with herbs.
Fish soup with seaweed
Required: 200–300 g fish heads, 1/2 cup boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable fat, spices, salt to taste.
Cooking method: Well washed fish heads(you can add 100–150 g fish fillet, cut into pieces) pour cold water, bring to a boil, add salt. Then add boiled seaweed, chopped parsley roots and bring to a boil again, then add sautéed carrots, onions, cut into cubes. The potatoes are placed in front of the seaweed and when the potatoes are half-ready, the remaining components are introduced. Spices, salt to taste.
Liquid solyanka with seaweed
Required: 1/2 cup boiled seaweed, 1/2 cup sauerkraut, 1 pickled cucumber, 1 tomato, 1-2 tbsp. l. capers, 30–50 g beef, 20–30 g sausage, 20–30 g ham, 1 tbsp. l. margarine, 1 tbsp. l. flour, 2-3 tbsp. l. tomato paste, 1 tbsp. l. sour cream, spices, herbs, salt to taste.
Cooking method: Take a few glasses meat broth, bring to a boil, add boiled seaweed and pickled white cabbage, boil. When half-ready, add the pickled cucumber, cut into cubes, salted tomato, capers and meat components: beef, sausage, ham. Boil all this and add sautéed carrots and onions. Prepare flour sauté with tomato paste. A few minutes before the end of cooking, add salt and spices to taste. Serve with sour cream and finely chopped herbs.
Seaweed soup with mushrooms
Required: 230–350 g bones, 1/2 cup boiled seaweed, 1 carrot, 1 onion, 1–2 parsley roots, 7–8 pieces fresh mushrooms, 3 tbsp. l. wheat flour, 2–3 tbsp. l. butter, 1 glass of milk, 1–2 egg yolks, salt to taste.
Cooking method: Pour cold water over the well-washed bones and cook until tender. Strain the broth, add mashed boiled seaweed. Grate the sautéed carrots, onions and parsley. Take a glass of milk, heat to 60 °C and add the egg yolk, beat with sautéed flour. Fresh mushrooms sort, rinse well and boil in a vinegar-salt solution, then wipe, cut some of the mushrooms into strips. First add sauteed grated carrots, onions, parsley into the broth, then chopped mushrooms and lastly beaten egg yolks, milk and sautéed wheat flour. Boil for 10–15 minutes.
Stewed seaweed
Required: 1/3 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 carrots, 1 onion, 2–3 tbsp. l. tomato paste, 1 tbsp. l. wheat flour, 1 tbsp. l. margarine, sugar, spices, salt to taste.
Cooking method: Take 1 tbsp. l. margarine or butter, pickled white cabbage, all this needs to be simmered for 15 minutes, then add boiled seaweed, add sautéed carrots and onions cut into strips or cubes. Add tomatoes, spices and bring everything to readiness.
Solyanka with seaweed in a frying pan
Required: 1/2 cup sauerkraut, 1/2 cup boiled seaweed, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 40–50 g beef, 20–30 g ham, 20–30 g sausage, 1 carrot, 1 head onions, 1 tbsp. l. margarine, 1–2 tbsp. l. tomato paste, herbs, spices, salt to taste.
Cooking method: Fry the pickled white cabbage in margarine until soft, then add boiled seaweed, pickled cucumbers, tomatoes, cut into slices, add beef, ham, sausage, sauteed carrots, cut into strips, onions and 1 tbsp. l. tomato Bring everything to readiness. Add salt and spices to taste. Sprinkle with herbs before serving.
Sea kale stewed with pork
Required: 200 g boiled seaweed, 200 g pork, 50 g lard, 1 tbsp. l. soy sauce, 1/2 head of onion, salt to taste.
Cooking method: Finely chop the boiled seaweed. Clean the raw pork pulp from fat and cut into slices. Onion chop. In a very hot frying pan with a small amount Add fat, pork, onions and fry. Add seaweed, soy sauce, 1-2 cups of broth and, when the liquid boils, pour in the melted lard.
Sea kale stewed with chicken
Required: 200 g boiled seaweed, 700 g chicken meat, 50 g lard, 1 tbsp. l. soy sauce, 1/2 onion, 1 egg (white), salt to taste.
Cooking method: Chop the onion. Cut the flesh of the boiled chicken into slices, green onions in pieces. Put onions in a very heated frying pan with a small amount of fat, fry them, then add chopped boiled seaweed, chicken slices, pour in 1/2 cup of broth and let it boil, add melted lard.
Sea kale in syrup
Required: 1 kg of boiled seaweed, 1.5 kg of granulated sugar, 2 glasses of water, 1–2 tsp. citric acid.
Cooking method: Pass the boiled seaweed through a meat grinder and cook in enamel dishes sugar syrup and filter. Add citric acid 1.5–2 tsp to the hot syrup. for 1 kg of cabbage, put 500 g of chopped seaweed on 1 kg of syrup and soak in the syrup for soaking for 1 hour. Then cook for 20–25 minutes until tender, then add an infusion of boiled spices (cloves, cinnamon) or vanilla to the jam for flavor . Ready jam pour hot into glass jars. Using the same recipe, you can prepare jam from seaweed with lingonberries.
Salad "Captain"
Required: boiled seaweed, boiled beef meat, sauerkraut, boiled beets, boiled potatoes, 1–2 pickled cucumbers, 1 carrot, marinated lingonberries or cranberries, 1 egg, mayonnaise, fresh herbs parsley, salt and pepper to taste.
Carolina salad
Required: boiled seaweed, White cabbage pickled, boiled beef meat, 1 pickled or pickled cucumber, 1–2 boiled potato tubers, 1 carrot, 1–2 tbsp. l. green peas, mayonnaise, salt, spices to taste.
Salad "Merchant"
Required: boiled seaweed, sauerkraut, 1 bell pepper, 1–2 soaked apples, 1 fresh carrot, 1/4 onion, 1–2 tbsp. l. vegetable oil, pepper, salt to taste.
Salad "Mariana"
Required: boiled seaweed, white cabbage, 1 onion, 2 tbsp. l. vegetable oil, sugar, pepper, salt to taste.
Cooking method: White cabbage is finely chopped and ground with salt, seaweed and onion are cut small pieces, mix thoroughly, add vegetable oil, sugar, salt, pepper.
Salad "Natalie"
Required: boiled seaweed, 1–2 fresh apples, 1–2 fresh cucumbers, 1 tomato, 1 carrot, parsley or celery, 1/2 cup sour cream, salt and pepper to taste.
Cooking method: Seaweed, apples, cucumbers, tomatoes, carrots, parsley are cut into small pieces. Mix thoroughly, add sour cream, salt and pepper.
Salad "Oxy"
Required: boiled seaweed, 100 g salted or pickled mushrooms, 1 onion, 2-3 tbsp. l. vegetable oil, pepper, salt to taste.
Salad "Olesya"
Required: boiled seaweed, white cabbage, 1 onion, several fresh cucumbers, 2-3 boiled potato tubers, 1 onion, 2-3 tbsp. l. vegetable oil, garlic, pepper, sugar, salt to taste.
Cooking method: White cabbage is finely chopped and rubbed with salt, seaweed, cucumbers and onions are cut into small pieces, mixed thoroughly, vegetable oil, sugar, salt and pepper are added.
Salad "Island"
Required: boiled seaweed, white cabbage, 1 head of onion, several fresh cucumbers, 2 tomatoes, 1 carrot, 1 pod of sweet bell pepper, cut into cubes, 1-2 boiled potato tubers, 1 head of onion, 2-3 tbsp. l. vegetable oil, 1 tsp. acetic or citric acid, garlic, salt, pepper, sugar to taste.
Cooking method: White cabbage is finely chopped and ground with salt, seaweed, cucumbers, tomatoes, carrots, Bell pepper and cut the onion into small pieces, mix thoroughly, add vegetable oil, sugar, salt, pepper.
Salad "Primorsky"
Required: boiled seaweed, pickled white cabbage, chum salmon or pink salmon, lightly salted, 1–2 pickled cucumbers, 1 carrot, 1–2 boiled potato tubers, 1 onion, 1 tbsp. l. green peas, 1/2 cup mayonnaise, salt to taste.
Salad "Rogneda"
Required: boiled seaweed, pickled white cabbage, 1 boiled beet, 1-2 fresh apples, 1-2 boiled potatoes, 1 onion, 2-3 tbsp. l. vegetable oil, sugar, salt, spices to taste.
Salad "Sakhalin"
Required: boiled seaweed, 1 onion, 2 fresh cucumbers, 1 carrot, sour cream, salt to taste.
Cooking method: Cut all products into small pieces, add sour cream and salt.
Salad "Szeged"
Required: boiled seaweed, 1/2 cup pickled white cabbage, 1–2 pickled cucumbers, 1 pod of sweet bell pepper, 1 carrot, 1–2 boiled potato tubers, 1 onion, garlic, 2–3 tbsp. l. vegetable oil, pepper, sugar, salt to taste.
Cooking method: Seaweed, pickles, peppers, carrots, boiled potatoes, and onions are chopped. Mix thoroughly, season with vegetable oil, add salt and pepper.
Salad "Tynyanov"
Required: boiled seaweed, 1 carrot, 2-3 fresh apples, cut into cubes or small cubes, 4-5 plums, 1/2 lemon, 1/2 cup sour cream or sauce, sugar, salt to taste.
Cooking method: Seaweed, carrots, apples, plums are chopped. Mix thoroughly, add the juice of half a lemon, sour cream, salt and pepper to the salad.
Salad "Tana"
Required: boiled seaweed, chum salmon or pink salmon or boiled cod, pickled white cabbage, 1–2 pickled cucumbers, 1–2 pickled tomatoes, 1 boiled beet, 1 carrot, 1–2 tbsp. l. green peas, 1–2 tbsp. l. pickled cherries, plums or lingonberries, mayonnaise, fresh parsley, salt, sugar, spices to taste.
Far Eastern soup
Required: 2 liters of water, 200–300 g of fish heads, 1/2 cup of boiled seaweed, 2–3 potato tubers, 1 carrot, 1 onion, 1 tbsp. l. vegetable oil, spices, salt to taste.
Cooking method: Well washed fish heads (you can add fillets sea fish) add cold water, bring to a boil, add salt. Then add potatoes. When the broth boils, cook until the potatoes are half cooked. Add seaweed and chopped parsley roots. Fry carrots and onions on vegetable oil and add when the soup is ready. Spices, salt to taste.
Kelp marinade with soy sauce and honey
Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce, 2 cloves of garlic, 1.2 l. water.
Cooking method: 30 gr. Boil dried kelp in 1.2 liters of water for 30 minutes. Take out the kelp and cut it into thin strips (0.5 cm). Add 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce and 2 minced garlic cloves. Simmer for 10 minutes in a wok, then add 1 cup of the kelp broth. Cover with a lid and simmer for another 5 minutes on the lowest heat. (If you don’t have such a frying pan, then you can, of course, use a regular one with high sides). When cool, refrigerate for at least 2 hours. Serves 4–8.
Kelp marinade with ginger and honey
Required: 30 gr. dried kelp, 2 tsp. honey, 1 tsp. vegetable oil, 30 ml. soy sauce, 2 cloves garlic, 1 tsp. crushed ginger and juice of 1 lemon.
Cooking method: prepare kelp as in the previous recipe. Add 2 tsp to the kelp. honey, 1 tsp. crushed ginger and juice of 1 lemon. Mix everything and marinate in the refrigerator for at least 2 hours.
Azuki beans (small red beans) with zucchini and kelp
Required: 1 cup azuki beans, previously washed and soaked; 1 strip of kelp, 2-3 inches long, also pre-washed and soaked; 1 zucchini, cut into small cubes; 1/8 or 1/4 tsp. sea salt(of course, you can use regular salt).
Cooking method: Place the kelp on the bottom of the pan, place the zucchini on top, then place the azuki beans. Fill this with the water in which the kelp was soaked, so as to cover only the zucchini, but not the beans. Bring to a boil, reduce heat to medium, cover and cook until tender (1.5–2 hours). Add enough water to cover the beans, add sea salt and simmer until tender (another half hour).
Pinto beans with vegetables and kelp
Required: 1 cup presoaked pinto beans; half a cup of onion, diced or sliced; 1/4 cup celery, cut into large cubes or rectangles; 1/8 cup fresh sweet corn; 1/4 cup carrots, cut into large cubes; 1 strip of kelp, pre-soaked and cut into pieces; a solution of 1/8 or 1/4 teaspoon sea salt; chopped green onions for garnish.
Cooking method: Place the kelp on the bottom of the pan. On top, in layers, onions, celery, corn, carrots. Place the pre-soaked beans on top of the vegetables. Add enough water to just cover the beans. Bring to a boil, reduce heat to medium. Cook for about 2 hours until 80% done, adding water as needed to just cover the beans. Then add sea salt and continue cooking until the beans are soft, about another half hour.
Lentils with vegetables and kelp
Required: 1 cup washed lentils; 1/2 cup finely chopped onion; 1/8 cup diced celery (solera), 1/4 cup diced carrots, 1 1-2 inch strip of kelp, soaked and finely chopped, sea salt solution.
Cooking method: Place the kelp on the bottom of the pan. Next, in layers - onion, celery and carrots. Place lentils on top of vegetables. Add water to cover the vegetables. Bring to a boil, reduce heat to medium, cover and simmer for 45 minutes - 1 hour, occasionally adding water as needed to just cover the lentils. When the beans are 70% cooked, season with sea salt to taste and continue cooking for a few more minutes until done. Don't add more water, after salting.
Brown rice with kelp
Required: 1 cup brown rice, 1.5 cups of water; a pinch of sea salt; 1 strip of kelp 8 cm long; 2 drops of sesame oil (sesame),
Cooking method: Wash the rice and place it preferably in a pressure cooker or in a steel pan or in a fireproof ceramic dish. Add water, salt, kelp, oil. Cover tightly with a lid. Bring to a boil over high heat. Then reduce the heat and cook for 1 hour. Do not open the rice while cooking! When ready, remove the lid and carefully stir everything with a wooden spoon. Cover tightly again and let the rice sit for another 5 minutes before serving. Do not cook in aluminum cookware under any circumstances!
Laminaria (or, as we used to call it, seaweed) is a rare guest on our tables. Only a few people regularly include it in their diet, while the rest either don’t like it or have never tried it. useful product. And there really are a lot of benefits in it. First of all, this is iodine, of which you can get plenty from it, and more than 30 microelements and minerals needed to the human body. At least for this reason it is worth using kelp more often. And in order to get rid of its specific smell and make it more appetizing, we will tell you how to cook seaweed yourself.
Homemade versus store-bought seaweed
Sold in supermarkets and markets all kinds of salads with seaweed. As a rule, they are united not only by this ingredient, but also by not very attractive features: the presence of preservatives and other chemical additives, a large amount of butter or mayonnaise, long term storage (which is why cabbage stops being crispy and loses its beneficial properties). Therefore, it is best to prepare it at home to your liking and eat it immediately. To do this, you need to purchase either frozen or dry kelp in the store.
Warm salad
First, let's look at how to cook frozen seaweed. Let's make sea salad with chicken. Remove a pound of frozen cabbage from the freezer. Let thaw in cool water for about 40 minutes. Then boil for 5 minutes (after the water boils) with a spoon of vinegar. It is needed to get rid of mucus. Next, fry the onion in vegetable oil in a frying pan, add the chicken cut into strips or small pieces and fry until done. Place the seaweed in a frying pan, pepper and salt to taste, pour in a little chicken broth and simmer without a lid. When the liquid has evaporated and the chicken has become soft and golden brown, the dish is ready. Here's how to cook seaweed quickly and easily. This warm salad Quite low in calories, nutritious and satisfying. A good option spring and summer treats.
Fresh and light dish from dry kelp
Now we’ll tell you how to cook dry seaweed just as easily. Will do cold salad with egg. First you need to soak the dry kelp in boiling water and boil it. It takes about 40 minutes to prepare. If you overcook it, it will turn out soft and nevus. Boiled cabbage drain in a colander and then cut into strips 2 centimeters long. Cut the onion into half rings, egg whites- cubes. Add salt and squeeze out a clove of garlic. Now add the egg-onion mixture to the kelp, season with unsweetened natural yoghurt and mix everything again. This salad can be served in special bowls, garnished with grated egg yolks. It is also low in calories and very refreshing in the heat.
Combining seafood with sea plants
Now you will know how to prepare seaweed from dry and frozen kelp. You can use both in dishes - it will have virtually no effect on the taste. By the way, plant and animal seafood go very well together. And here you are great option light seaweed salad with squid. Take these components in equal quantities, boil and cut into strips. Add thinly sliced fresh cucumbers, green onions and olive oil. Season with pepper and salt to taste, let it brew in the refrigerator and serve as a side dish.
Have you started cooking seaweed at home yet?
Please note that all of the recipes listed are very easy to prepare and easy on the stomach. These salads will not make you gain weight, but they will saturate your body with vitamins and minerals. Try these and come up with your own ways to cook seaweed at home, tasty and quick.
Sea kale is a product that has the scientific name “Kelp”. It contains a large number of useful substances. It is they who endow this product with healing and preventive powers that help cleanse the body of toxins. Sea kale contains quite a lot of organic acids, minerals, vitamins belonging to groups B, C, A and so on.
In addition, kelp is rich in iodine, so by consuming the product at least once or twice a week, you can easily increase your immunity and normalize the functions of the thyroid gland, while eliminating diseases caused by a lack of iodine in the body.
Basic cooking rules
Currently, it is not difficult to purchase fresh or other seaweed in various types and manifestations - dried, frozen, canned. The latter can be used in finished form. Dried and frozen must be pre-cooked. You can do this as follows.
Cooking seaweed is unusual process, which takes a lot of time, but provides the opportunity to do this work perfectly and receive in return delicious dishes. Necessary:
- Pre-soak. This will make it softer and speed up the cooking process itself. In addition, by soaking dried or frozen seaweed in clean water, you can wash out the bacteria that have accumulated during the drying process.
- Drain the water regularly and replenish the pan with new liquid. The fact is that over time, old water becomes saturated with an unpleasant odor, and changing it regularly will wash out these aromas.
- Observe the time regime, namely how long the cabbage is cooked. Depending on the type of kelp, the process may take more or less time.
If you prepare the product correctly, it will acquire good taste and will delight the hostess and her family with its excellent properties.
Only dried and frozen cabbage, as well as fresh cabbage, can be cooked, so when preparing dishes you need to pay special attention to them.
Dried kelp
Advantages dried cabbage are that she preserved the most valuable and most useful properties, therefore it is as useful as possible for every person. If you approach the heat treatment process correctly, you can obtain a product that is optimal for taste qualities and beneficial properties.
To prepare kelp before cooking, you must carefully sort it out, rinse it and put it in a bowl containing cold water. The cabbage should lie there for 12 hours or more. Then you need to take out the product and rinse it in running water, then dip it in a pan of water and cook for 2-3 hours. But do not cook fully for several hours at once, but periodically drain the old water and add new water. This will eliminate unpleasant odors and get deliciously cooked seaweed.
Then boiled cabbage can be used in pure form or in combination with other products, there are numerous recipes for this.
Frozen kelp
Many questions arise regarding how long to cook seaweed. There are several opinions on this matter. At the very beginning, before cooking, it must be defrosted by holding it at room temperature. This is done for 30 minutes. And then you need to rinse the product and put it in a pan with clean water, placing it on the stove.
After boiling, it cooks for half an hour. Then the water is drained, and the resulting cabbage is placed in a colander. Cooking is carried out in a similar manner two more times, which helps to release different odors from the kelp. Thanks to this approach, the taste of cabbage becomes richer and more pleasant. Ready cabbage It should be soft and easily torn by hand, so the answer to the question of how long cooking takes is not always clear.
Fresh kelp
The process also takes several hours, soaking takes a couple of minutes. Before cooking, you need to pour fresh, clean water and throw the product into it. After waiting for it to boil, cook the cabbage for about 10 minutes. Then the water is drained, this continues 4-5 times until the odors disappear.
We looked at how to properly and competently cook seaweed. We can conclude that the process will not take much effort.
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