How do you cook seaweed like you buy from the chinese??

Answer 1

for a start its not true seaweed......its actually very finely shredded cabbage which is then deep fried to get it crispy. then it is topped with salt and sugar. et voila........crispy fried seaweed.

Answer 2

Ingredients

1 kg Pak Choi – or savoy cabbage if unavailable.

Groundnut oil for deep frying (850 ml/ 1 ½ pints)

1 tsp salt

1 tbsp caster sugar

50g/ 2 tbsp toasted pine kernels (nuts)

* Rinse the Pak Choi leaves under cool water thoroughly, and then pat them dry with kitchen paper.

* Roll each leaf up, and then finely shred them with a sharp knife.

* Heat the oil in a wok. Carefully add the leaves and fry for 1 minute or until the close up and become crispy.

* Remove the crispy seaweed with a slotted spoon and leave to drain on kitchen paper.

* Transfer the seaweed to a large bowl and toss with the salt, sugar and pine kernels. Serve immediately (the seaweed will go limp when it gets cool)

Answer 3

Chinese seaweed is actually deep fried shredded cabbage.

Answer 4

There are different types. SHeets or the jar kind? Or the salad?

Seaweed sheets are usually used in soups or sushi. Get some sticky rice and layer it on the sheet, place some cucumber, fake crab or real, some mayo, anything you like really, and roll it. Cut into rings and dip in soy sauce. Look up how to make california rolls at home, you will get the idea. But experiment! I add Mortons Hot Salt to the mayo and I always use avacado..YUM YUM

Or you can cut it into strips and add to soups, especially Miso soup.

The jar, I used to like to put the jar next to my dinner and just add bits of it to rice with my chopsticks.

Enjoy! I love sushi. Even if you dont like or have raw fish, those sheets can be lots of fun if you like rice! If you are low carbing, you can even skip the rice and use lots of mini shrimp kind of mushed together with mayo in place of rice!

Okay, I will stop...

Answer 5

I have been trying to do that for months! I know it's savoy cabbage, and it's a prawny/sugary powder on top, but I can't make it like they do at the chinese. Try deep fat frying it, I did it once and it just went soggy, but I guess if you do it right it should be ok.

Answer 6

It is in fact deep fried sping greens ..... I don't think it is entirely possible to do it authentically at home ......... not that i've found anyway ....... I think you probably need a vast wok to let enough greens move around and the heat need to be very high ..... much higher than a typical home cooker.
They do a passable version in boxes in the supermarket and although not entirely "chinese" is very passable.

Answer 7

like the seaweed for the sushi rolls? u don't need to cook that

Answer 8

If you're talking about the black stuff they wrap sushi in, you don't, but I suspect you may be talking about they stuff they sell you as fried seaweed. Well, it's bloody shredded cabbage!

Answer 9

I think that the one's you buy from the supermaket are supposed to be cooked in the oven and they come out nice and crispy and then you can add a little sugar if you like.

Answer 10

u fry it in oil, when crisp take it out and place on some kitchen roll wait until the oil has drained off then add an extra touch with grated scallop