Seaweed can be useful in many different situations. Seaweed is used, for example, as food for humans and livestock, and is also included in various health and cosmetic products. Seaweed is predominantly ingested in Southeast Asia, especially China, Japan, and Korea, but it is becoming increasingly popular outside of this range with each passing year.

If you want to include more algae in your diet, you can try, for example, the red algae of the genus Porphyra. In Asian cuisine, this seaweed is commonly known as nori. It is not usually eaten fresh; instead, it is harvested, dried, and pressed into thin sheets. These sheets are then used in all kinds of dishes, from sushi and soups to sauces and condiments. The two most commonly used species of red algae are Porphyra yezoensis and Porphyra tenera.

Do you think you have never eaten seaweed? I think you have! In fact, the next time you gulp down some ice cream or pour syrup over your desert, you may be eating brown seaweed. Alginic acid, a popular stabilizer for emulsions and suspensions, is derived from brown algae. In addition to the food industry, it is also appreciated by paint producers.

Brown algae are not the only type of algae that can be used to stabilize food. Red algae are used to make Agar and Carrageenan products, which work wonders when it is necessary to stabilize food products such as puddings and canned meat. Agar is also used by scientists who need to grow bacteria, fungi, and cell structures in a nutritious gel, while carrageenan is a popular addition to shampoos.

Want to try some delicious seaweed dishes in your own kitchen? Here is a recipe for seaweed soup.

Ingredients:

or 1 pound of ground pork

or 2 quarts of water

or 1 cube of chicken broth

or 1 can (8 ounces) sliced ​​water chestnuts

or 3 sheets of nori (dried seaweed)

or 1 egg

or salt to taste

or 4 green onions

or 3/4 teaspoon sesame oil

To do:

1.) Cook ground pork over medium heat until browned. Use a large saucepan because it will add more ingredients.

2.) Drain off excess fat.

3.) Add water and bring to a boil.

4.) Reduce the heat back to medium and allow the dish to simmer uncovered for about 15 minutes.

5.) Add the bouillon cube and make sure it dissolves completely.

6.) Add the chestnuts.

7.) Break the nori into pieces and add to the saucepan.

8.) Beat the egg in a separate bowl.

9.) Add the egg.

10.) Add salt to taste.

11.) Chop the chives.

12.) Remove the saucepan from the heat before adding the onions.

13.) Add the sesame oil.

14.) Bon appetit!

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