Adding fern to dishes belongs to the traditions of Far Eastern cooking, the plant is similar in taste to mushrooms and deliciously complements meat and vegetable components. Fern Salad - a fresh delicacy with many tempting options can be cooked in Korean as a diet dish with a spicy exotic flavor, or become a hearty appetizer with the addition of beef or eggs.

Salted Fern Salad

In Sakhalin traditions, a salted fern salad is characterized by the addition of boiled eggs and bell pepper. The components harmoniously complement the taste of fern and give the dish a decorative appeal.

You will need products:

  • canned fern - three hundred grams;
  • garlic - four cloves;
  • chicken egg - three pieces;
  • fresh cucumbers - two pieces;
  • bell pepper - one piece;
  • onions - one large head;
  • odorless oil;
  • seasonings - salt, black pepper.

Canned fern is removed from the brine and placed in a cup with salted boiled water, incubated for 24 hours. The preparatory procedure applies to all cooking options.

To speed up the process, the fern is soaked in salted water for three hours. After the liquid is drained, fresh chilled water is poured into the container, where the product is soaked for another couple of hours.

Salad making:

  1. The eggs are brought to a steep state by ten minutes boiling in boiling water.
  2. The bulb is peeled and chopped into the finest half rings.
  3. Cucumbers and bell peppers are washed, the remains of the stems are cut off. In pepper, along with the stem, the middle with seeds is removed.
  4. Peel and chop the garlic into cubes.
  5. The soaked fern is cut into pieces a couple of centimeters in length, pepper and cucumbers are chopped with a narrow straw.
  6. Onion half rings are laid out in a frying pan with oil, warmed up over medium heat until they become translucent and soft.
  7. Chopped fern is laid out in the pan and mixed with onions. Do not cover the pan. Roasting takes ten minutes and requires constant stirring.
  8. Sliced ​​peppers and garlic cubes are added to the vegetables in the pan, the mixture is mixed and fried for up to five minutes. The pan is removed from the stove and left to cool.
  9. The shell is removed from the eggs and cut into strips a couple of centimeters long.
  10. Toasted vegetables are mixed with shredded cucumbers and eggs.

During stirring, the salad is salted, seasoned with seasonings.

Korean recipe

Salad in the traditions of oriental cooking knead on soy sauce, revealing the true taste of fern. Sauce-soaked components of the dish get a spicy sourness and an even more mouth-watering aroma.

You will need products:

  • canned fern - three hundred grams;
  • cilantro or other greens - half a bunch;
  • a clove of garlic - four pieces;
  • bulb - two medium-sized;
  • traditional soy sauce - two tablespoons;
  • non-aromatic oil;
  • common salt, ground pepper, paprika, coriander.

Salad making:

  1. Onions and garlic are peeled. Bulbs are cut into half rings, garlic cloves are crushed or passed through a crush.
  2. The soaked fern is chopped into strips the size of a couple of centimeters.
  3. A frying pan with oil is heated, the onion is tempered, sprinkled with spices when stirring.
  4. Fern is poured into the pan, stirred with onions. During the quenching, the mixture is salted, pounded garlic gruel, soy sauce are added. Plate heating mode is average.
  5. The mode is reduced to small, put cilantro in a pan and stir with stewed vegetables, then cover. The mixture is left to steam for fifteen minutes.

Korean fern salad is served immediately after cooking as a hot dish. If desired, the salad is cooled and served on the table as a cold appetizer.

Cooking with Carrots and Onions

A universal recipe from Far Eastern cuisine will appeal to both sophisticated fans of Asian dishes and ordinary lovers to eat deliciously. Sesame and soy sauce give a special sophistication to the salad.

 

You will need products:

  • canned fern - three hundred grams;
  • onion - three heads;
  • carrots - one thing;
  • traditional soy sauce - five tablespoons;
  • sesame seeds - two tablespoons;
  • lean oil;
  • pepper, salt, bay leaf.

Before cooking, sesame seeds are distributed evenly in a dry pan and roasted.

Salad making:

  1. Bulbs are peeled. The carrot is washed, the top with tops and the tip are cut off, and peeled.
  2. The soaked fern is chopped into strips the size of a couple of centimeters. Carrots and bulbs are chopped in strips.
  3. The pan is filled with oil and heated. The onions are passeried to a transparent state along with chopped carrots.
  4. Shredded fern is placed in the pan and stewed for fifteen minutes together with medium heating. The dishes are not covered with a lid, vegetables are mixed, the heated mixture is salted and seasoned, a laurel leaf is added for flavor.
  5. Sesame seeds are poured into stewed vegetables and soy sauce is poured. The frying pan is covered with a lid, the dish is left to reach on the off burner.

Ready salad is served hot or cools down and becomes a cold appetizer. Left in cool salad is saturated with juices, the taste is enriched. If desired, salads with fern when serving are sprinkled with cedar nuts, fern with pine nuts gives an unforgettable taste.

With the addition of meat and pickled cucumbers

The meat version of the fern salad is full, the roasted beef under the spicy dressing is in harmony with the mild mushroom flavor of the fern.

You will need products:

  • beef meat - three hundred grams;
  • canned fern - three hundred grams;
  • fresh cucumber - one piece;
  • garlic - five cloves;
  • onion - one head;
  • traditional soy sauce - three tablespoons;
  • vinegar - three tablespoons;
  • vegetable oil;
  • common salt, ground pepper, coriander.

The recipe uses fresh cucumber, but when the salad is infused, the cucumber straw manages to marinate in vinegar, spices and soy sauce.

Salad making:

  1. The meat is cut into narrow strips, placed on a hot frying pan with the addition of fat and fry until tender, adding salt.
  2. The peeled onion is chopped into strips, the garlic is peeled and passed through a crush. Aged in salt water fern is chopped into strips of a couple of centimeters.
  3. Onions are added to the meat and sauté until translucent.
  4. Cucumbers cut into strips a couple of centimeters in length.
  5. Fern is added to the onion in a frying pan, stirred and stewed for ten minutes together with the lid open on medium plate mode. When stewing vegetables are salted, seasoned with spices.
  6. The contents of the pan are laid out in a prepared bowl, mixed with shredded cucumber and garlic gruel, soy sauce and vinegar are mixed with the components of the salad.
  7. The finished dish is given a three-hour exposure.

The recipe for cooking is similar to one of the taiga salad options, only in this case a fern is added.

Egg and mayonnaise appetizer

A simplified recipe with the replacement of soy sauce with mayonnaise dressing moves away from Asian cookery towards modern city cooking. Fern sets the flavor on a par with eggs, the components are perfectly complemented with mayonnaise.

You will need products:

  • canned fern - four hundred grams;
  • chicken eggs - three pieces;
  • carrots - one thing;
  • mayonnaise - five tablespoons;
  • common salt, ground pepper, spices.

Salad making:

  1. The pan is filled with water, salt is added, the soaked fern is laid out. Cooking time - from seven to ten minutes.
  2. A pan with eggs and carrots in water is placed on the second burner. Hard boiled eggs, leaving the pan to boil for ten to fifteen minutes. At the same time, carrots are prepared, but if desired, the vegetable is cooked separately.
  3. The dishes are removed from the stove, the cooked products are cooled.
  4. Fern is cut into two-centimeter strips, carrots and eggs are chopped with straws of a similar size.
  5. The ingredients are combined in a bowl, stirred with mayonnaise, salted and seasoned.

The salad does not require infusion and is immediately served on the table.

Fern - a vitamin product, rich in trace elements, contains vegetable proteins along with nuts and mushrooms, with proper preparation stands out inimitable taste. Dishes with fresh or canned ferns become a delicacy suitable as a side dish for meat or an independent holiday snack.

Similar:More from the author: