Regarding future dietary trends, algae will definitely not be absent, many world-famous chefs have already jumped out to promote seaweed, this sea plant is not only beneficial to the sustainable development of the environment, rich in protein, iodine, calcium and vitamins and other nutrients, but also contains glutamine, which is the main source of umami, which can make the flavor of dishes more prominent and delicious, kombu is the most common example, Japanese chemist Kikunae Ikeda found rich sodium glutamate in kombu has a unique taste, and then named "umami".
As for how many types of seaweeds there are? According to the book "Food and Cooking: Vegetables, Fruits, Spices, Cereals", "seaweed" is only a general term, basically almost all "marine plants" can be classified as algae, a total of more than 20,000 species, hundreds of which are used by humans as food, edible seaweed can be divided into three categories: green algae, red algae, brown algae. Algae is an important food in coastal Asia, the British Isles, Iceland and Hawaii; In addition to Japan and South Korea, seaweed is commonly used to wrap sushi and rice rolls, and use kelp sprouts to cook soup; The Irish would puree seaweed to cook porridge or use gum to thicken desserts. River ponds also produce freshwater algae, just like a vegetable that grows in the spring water of the Mongolian desert.
Share four types of seaweed:
Dulse purple red algae
The reddish purple red algae are usually crushed and sold as dry fragments, which absorb water and reduce when exposed to moisture, such as stirring into vinegar, or rinsing and steaming directly on seafood to add a hint of saltiness and mineral flavor.
Hijiki Yoshi / Deer tail Vegetables
Compared to common algae such as kelp and seaweed, deer tail may be less familiar to us, but it is quite common in Japan. When dried, deer tail looks like tiny black twigs like tea. However, once soaked in water, it will swell to about three times larger, and whether it is stir-fried or added to salads, it can add a touch of seafood.
Arame Sagarabu Seaweed/Arabu
This dark coffee-colored kelp has a slender line-like character. Sweet and mild, it is one of the most versatile algae. After soaking in water and softening, it is very good to stir-fry with seasonal vegetables.
Wakame wakame / wakame / kelp sprouts
The light and smooth texture is lovely, and the soft seaweed that you often drink in miso soup is Wakabu. Due to its tender texture, it is best to cook it at the last moment before putting it in the pot, or drain it and eat it cold with gherkin, soy sauce, and rice vinegar.
Algae is commonly found in Asian cuisine, but there are many applications of modern Western cuisine, focusing on the use of salty and fresh seafood, and I hope the following seaweed salt, seaweed sesame cream and fried sailfish with deer tail green sauce will bring you new inspiration:
Nori salt
<食材> (About 2 tablespoons of finished product)
2 slices of roasted seaweed
1 tbsp salt
<做法>
Ground the seaweed with a pestle and other utensils and mix evenly with salt.
Nori sesame butter
<食材> (About half a cup of finished product)
1/2 cup unsalted butter, room temperature
1 tsp white sesame seeds, to be baked
1 tsp black sesame seeds, to be baked
1/2 slice seaweed, baked and chopped
salt
<做法>
On a clean table, spread the cream flat, sprinkle with sesame seeds and seaweed, and season with salt. Cut with a knife until all ingredients are evenly combined. Place the butter mixture on baking sheet, wax paper or plastic wrap, roll the cream into a cylinder, twist and tie the ends tightly to seal with plastic wrap. Refrigerated until solidified can be stored for about two weeks, frozen can be extended to three months.
Pan-fried sailfish with deer tail dish "green sauce"
<食材> (Approximately 8 servings)
8 SERVINGS
3 tbsp dried deer tail
1 small shallot, finely chopped
1 oil-stained anchovy, drained and chopped
1/2 cup flat leaf basili, finely chopped
1/3 cup extra-virgin olive oil 1/3 cup extra virgin olive oil
2 tbsp capers, drained and finely chopped
1.5 tsp lemon zest
1/2 tsp chili pepper pieces
Salt, pepper
8 slices of 6-ounce swordfish steaks
2 tbsp vegetable oil
<做法>
Put the deer tail in a small bowl, cover with hot water, soak for ten minutes and drain to get about half a cup of seaweed. Mix deer tail, shallots, anchovy, basili, olive oil, capers, lemon crumbs and chili pepper, season with salt and pepper, and the seaweed green sauce is complete.
Heat the fish steak evenly with vegetable oil, season with salt and pepper and fry and grill, occasionally turning over on the way until the fish is cooked and almost solid and completely opaque, which takes about 8-12 minutes. Serve with fish steak with green sauce.