Dried seaweed and dishes from dried seaweed

1. Nutritional value of dried seaweed

Seaweed is a group of plants belonging to the species of marine algae, usually living in brackish water.

They often grow in coral reefs, deep underwater cliffs with the condition that there is sunlight for photosynthesis.

Dried seaweed was a precious food for the nobility in ancient society. However, nowadays, seaweed is more and more popular with people.

After the extraction process, seaweed is treated with food hygiene and safety and dried or dried.

Dried seaweed is rich in carbohydrates, fiber, protein, vitamins and minerals. Nutritionists have analyzed the nutritional value of seaweed, showing that the vitamin A content in seaweed is 2-3 times higher than carrots, calcium content is 3 times higher than cow's milk, vitamins B2 is 4 times higher in eggs. In particular, iodine (iodine) is of most interest because iodine is an essential mineral for the body. It has an effect on thyroid function that helps determine human intelligence. The highest iodine content was found in brown seaweed, followed by dried kelp and dried lichen (rockweed, fucus). Even lower is red and green seaweed, about 100-300ppm in dried seaweed. But even so, the dried green seaweed still has a higher iodine content than any land crop. Besides, Alga alkane mannitol in seaweed is a low-calorie sugar, which helps feed Nourishes beneficial bacteria for the intestines, makes food digest quickly and soon removes waste products left in the intestines. The most important ingredient in seaweed is fertile clement. This is a substance that regulates blood circulation, detoxifies, and removes waste products from the body. In addition, it is also an indispensable substance of the thyroid gland, which secretes growth hormone, helping the body to develop.

Besides, the sugar Alga alkane mannitol in seaweed is a low-calorie type, which helps nourish beneficial bacteria for the intestines, easy to digest. Seaweed also contains fertile clement to help regulate blood circulation, detoxify, and remove residues in the body.

2. Dishes from dried seaweed

a) Korean seaweed soup

Ingredient:

• 100g dried seaweed (can be purchased at supermarkets)
• Fresh beef 80g
• White wine (Korea)
• Korean Soy Sauce
• Dried garlic
• Seasoning: salt, cooking oil, ground pepper

Processing

•  
• Preliminary processing of seaweed: Soak dried seaweed in cold water for 20-30 minutes for the seaweed to soften and expand, then cut the seaweed into 5cm pieces. To remove the fishy smell of seaweed, you can use white vinegar mixed into the seaweed, gently squeeze and then rinse. This will help the seaweed less fishy when cooking.
• Preliminary preparation of beef: thinly sliced beef, marinated with 1 tablespoon of white wine, pepper seasoning, soy sauce, sesame oil (you can use olive oil instead). Leave for 10-15 minutes for the meat to absorb the spices. Put the pan on the stove, add oil, wait for the sticky rice oil to reduce, add a few dried onions for aroma, add the beef and stir-fry quickly on high heat so that the beef is rare.
• When the beef is cooked, add the seaweed and stir-fry, add half a teaspoon of sesame oil, stir-fry for another 2-3 minutes until the beef is cooked, then add the water (warm water is recommended). Cook with medium heat until the soup boils, then season to taste, to make the beef seaweed soup more flavorful, you can use Korean beef seasoning.
• Heat a pot of soup on low heat, add a spoonful of minced garlic to make the soup more fragrant, cook until the seaweed is soft, then turn off the heat.
• Finished Product

b) Garlic seaweed

Ingredient:

•  
• Dried seaweed: 1 bag
• Shrimp salt: 1 tablespoon
• Cooking oil: 30 ml
• Minced garlic: 50 grams
• Minced chili: 20 grams
• White sugar: 1 teaspoon

Processing:

•  
• After buying seaweed, cut it into rectangular pieces of medium size.
• Take the pan on the stove, put 20 ml of cooking oil in the pan, turn on the heat to heat the pan. When the oil in the pan is hot, add 50 grams of minced garlic and 20 grams of minced chili to the frying pan.
• When the mixture of garlic and minced chili is fragrant, add 1 tablespoon of shrimp salt and 1 teaspoon of white sugar to the pan. Use chopsticks to stir ingredients evenly. Then, pour the mixture into a plate, set aside.
• Put 10 ml of oil in a pan, turn on the heat until the oil is hot. When the oil is hot, proceed to put the sliced seaweed into the pan, stir with chopsticks for 2 to 5 minutes, then turn off the heat.
• Next, put the mixture of garlic and minced peppers that have been fried before in the seaweed pan.
• Continue to use chopsticks to stir evenly for seaweed to absorb the spices.
• When the seaweed has absorbed the seasoning, proceed to the plate and enjoy.

(*) Tips to preserve garlic seaweed: After roasting, wait for the mixture to cool completely, then put it in a container, close the lid. With this simple trick, garlic seaweed can be kept for more than 1 month

WHERE TO BUY FIRE WEIGHT AND HOW MUCH?

Mailee is now a producer Garlic seaweed Mailey brand with a network of distributors throughout the provinces. Mailee is 100% committed to providing products with quality and food safety assurance, without harmful additives.

Besides, Mailee also has special promotions for wholesale customers.

* Contact Info

• Tel: 028 3620 5795
• Hotline: 0909 948 920
• Address: 24 Nguyen Thi Thu, Hamlet 3, Xuan Thoi Son Commune, Hoc Mon District, City. Ho Chi Minh City
• Email: info@mailee.com.vn
• Shopee: https://shopee.vn/maileyanvat