In our family, everyone loves a bag of seaweed with squid. But lately the quality of the purchase soups leave much to be desired, so I armed myself with the book "200 seafood" in 1969 and made the bag myself. Used for soup boiled seaweed, but cooking it at home - a dubious pleasure. Smell very strong. So the recipe is processed for use ready-made seaweed salad.
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Bring water to the boil, add salt, lower there the squid and, once again, boil, to get it. The broth is not yet poured.
Squid finely chopped.
In a pan heat the oil and fry the finely chopped onion. If the seaweed salad lots of onions, respectively, the amount of onions to reduce.
Add the carrots and fry a little.
Add the flour and mix well.
Add seaweed salad, stir and a little put out.
Add the tomato paste and a ladle of broth from the squid. Season with salt to taste. Add vinegar. If the seaweed salad contains vinegar in addition it is not necessary to make. Mix everything and sauté for a bit more.
In the last turn to make the squid, stir and saute for another minute, remove from heat and leave for a while so all the flavors have mixed.
To serve as a cold appetizer.