Pickled Hijiki Seaweed

2 comments

Be careful! Seaweeds are a concentration of minerals, but you should eat them in limited quantities and no more than once a week. The premise was necessary because, given their sweet and sour goodness, you could easily forget what stated above …

Ingredients:
1 small bowl of algae Hijiki
extra virgin olive oil
raisin
balsamic vinegar
soy sauce
basmati rice
1 shallot

Method:
Hijiki are the thin ones, like soy noodles; when dry they always seem a few, but once cooked they quadruple their volume.

Soak them in cold water for 15 minutes, then cut to a length of 2 cm and boil them in clean water for 15 minutes.
Now, put them in a wok with oil and shallots, let the shallot brown well, then add cooked seaweed, raisins, vinegar and plenty of soy sauce; then cook for 15 minutes. Cook the basmati rice and drain it, add it to the seaweed in the wok and let them mix briefly, then serve.

Comment:
Sweet and sour seaweed are also excellent to accompany cooked beans, chickpeas and vegetables in general and (cold), even salads; I combined them with rice because it is neutral, it isolates their taste, so that you can get a better idea of them. For Easterners, who comsume them in larege quantities, Hijiki enhances the beauty, is also healing, strengthening, helps to lower cholesterol, prevent tooth decay, limit white hair and makes them strong, shiny and elastic, is recommended during pregnancy and, in very small quantities, to the children … but in the blaze of salts they contain (for instance: 14 times more calcium than milk!), unfortunately there are traces of arsenic as well, and this is another good reason not to abuse on them… (In the photo below, saut√©ed chickpeas with pickled seaweed).

I gave the water of the first soaking (filtered) to my plants, because, accordingly to some researches I carried out, I found out that they are an excellent natural fertilizer.

Chef: Luu from VeganBlog

  1. ken 5 September 2011 at 07:14

    not partcularly fond of seaweeds, unfortunately… let’s say I cannot stand them! I’ve tried a lot of recipes, maybe this could be the right one


  2. monsoon 6 September 2011 at 06:53

    these are really interesting! I think I had them ages ago, prepared this way I mean, they were sort of weird, but really good



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