Nori



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 Nori descriptionNori — is the Japanese name of some species of red algae, as well as products made from them. Description of Nori. In Latin is synonymous with nori — purple, and in Irish — Lavery, but won thanks to the popularity of nori in Japan. The first description of nori in the 8th century BC In feudal times was the product of nori, which allowed Japan to pay tribute to the emperor, it was mentioned in the Japanese code — Taiho, 701 per year. Up to 987 years will be the usual Nori for Japanese food, but in our time understanding the words as the nori, the dried thin sheet of pressed seaweed came later.

Nori is divided into three classes: A, B, C. A high quality — nori category A. This is a smooth, rich-green leaves of algae with no bright spots, with a slight golden hue. Nori A variety of very durable, plastic, with a twisting does not break down, have a noticeable flavor of the sea, give piquancy to the sushi and rolls. Grade B nori, C — Nori is low quality compared to A.
There may be gaps not rare burst during cooking culinary dishes. Color of nori in this class — a reddish, slightly reddish or pale green. There is also a gradation of nori on a category Gold, Silver, Red, Green — , respectively, of high quality to low.

Today there are several different ways to manufacture sheets of nori, the most popular nori-maki yaki-nori-nori accident.Nori description

Nori-maki — thin sheets of pressed seaweed, cut into squares wide by 25 cm To produce such a list, the algae are washed, crushed, dried under the sunlight on a bamboo frame. In cooking, nori-maki sushi is used to wrap or roll, prepare onigiri (balls of this visual rice) and mochi (rice cakes).

Ava-nori is made by grinding green nori, and is mainly used as a seasoning for Japanese noodles.

Cooks from Asia say, if a little fried nori leaves, they are more tasty, acquiring a distinctive flavor. Roasted Nori called — Yaki nori-apply, as a second ingredient in the preparation of meals and snacks, as well as a base for soup — if you fill in nori with hot water to a very rich broth, perfect for a vegetarian or diet food.

The composition and the useful properties of noriNori description

In nori contains a lot of vegetable protein, carbohydrates, minerals (iron, calcium, iodine, phosphorus), vitamins A and C. nori seaweed and — indispensable for the treatment of diseases that are associated with iodine deficiency, and elevated levels of cholesterol and impaired immune the system.

Scientists have shown, if nori diet includes less than the probability of disease of the cardiovascular system. Good to eat nori in such diseases: atherosclerosis, varicose veins, and thyroid disease.Nori description

Contraindications use nori:
Use of nori is contraindicated for women during pregnancy, in cases of individual intolerance to iodine.
Storing nori. Cooking of nori.
In order not to lose the plasticity of the nori, nori should be stored in a sealed package, in a dark, dry place.
Producing nori sushi place so that the matte side remained inside, brilliant — from the outside.



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