Fern salad in Korean: with carrots, with meat, spicy

Home Vegetable salads

Fern salad is an exotic dish that brings tremendous benefits to the human body. Dishes made from this unusual product are considered dietary. They are calorie-free and easily digestible, remove toxins and toxins from the body.

The fern is prepared in Asia and the Far East. Most often, dishes made from it have a pungent spicy taste, due to the addition of various spices. In Asian countries, fern is used to prepare soups, main dishes, salads. Meat is often added to a salad made from an outlandish ingredient - beef, chicken, pork, as well as mushrooms.

It is recommended to soak the fern in cold water from 3 hours to a day. The water needs to be changed periodically. This procedure will help salted ferns get rid of excessive salinity, and fresh ferns - from its characteristic "bitterness".

How to make fern salad - 15 varieties

1. Roasted Fresh Fern Salad - Classic Recipe
2. Spicy Fresh Fern Salad
3. Salted fern salad
4. Vegetarian fern salad
5. Korean fern salad
6. Salad with stewed carrots and onions
7. Fern Meat Salad - Kosari Cha
8. Fern salad with mayonnaise and boiled egg
9. Fern salad with rice noodles
10. Fern salad with fresh cucumber and meat
11. Fern salad with pickled cucumber, eggs and mayonnaise
12. Mushroom fern salad
13. "Pungent" fern salad
14. Salted bracken salad with spices
15. Canned fern salad (for winter)

Spicy bracken fern, recipes in Korean with a photo

Hundreds of fern species grow in Russia. This plant is considered witchcraft, it is very easy for them to get poisoned if you start to eat it raw. There is a thousand-year-old culture of fern cooking in the Far East. It is salted and then soaked. Korean chefs are especially good at this. Although we were taught to cook fern not by them, but by the Japanese. They have long ago identified one species - bracken and successfully use it for food, removing radionuclides from the body.

The Korean culture of fern cooking always assumes the presence of a large amount of ground hot red pepper in it. In the 70s, ferns were collected in our family and salted. It was used as an addition to meat dishes, without spiciness. After 15 years, I got to the Far East and immediately tasted a real spicy fern in Korean. The first impression is that I have swallowed napalm. Had to eat some sour cream. Two days later, I no longer sat down without this snack at the table. So, I will present to you: bracken fern in Korean, recipe

• Recipe author: Ivan Nazarov
• After cooking, you will receive 8 servings
• Cooking time: 45 minutes

Roasted Fresh Fern Salad - Classic Recipe

Fresh fern is bitter, so it should always be soaked in water. The finished dish has a mushroom flavor, and fern can be compared to meat in nutritional value and usefulness. A delicious salad of fresh ferns and simple products can be prepared by any housewife.

Ingredients:

• Fresh fern - 500-600 g,
• Onion and carrot,
• Salt,
• Vegetable oil for frying.

Preparation:

Soak the fern in water for 12 hours in advance.We cut the soaked shoots into 4 parts and send them to boiling water.

Cook the bracken 10 minutes after boiling. If you boil the plant more, then it will lose its shape.

Finely chop the onion and grate the carrots for Korean carrots.

Throw onions and carrots into a hot frying pan. Fry over medium heat, stirring occasionally.

Throws the boiled bracken into a colander, drain the water.

We transfer it to a frying pan with vegetables and fry until tender for 10 minutes.

During the cooking process, salt and pepper the contents of the pan to taste.

You can add your favorite spices, dried herbs, seasonings to the dish.

Serve the salad warm.

Salted Korean Fern - Meat Recipe

As a result, you will get a hearty and spicy dish, to which it is enough to add a side dish of rice or potatoes to prepare a full lunch or dinner. You can make it with pork, chicken, duck. You can cook delicious dishes from fresh bracken, you can get acquainted with the recipes here.

• Fern - 500 gr.
• Pork (chicken) meat - 500 gr.
• Large onions - 2 pcs.
• Garlic cloves - 4-5 pcs.
• Sunflower oil - 50 ml.
• Soy sauce - 75 ml.
• Chili pepper - a pinch.
• Ketchup - 2 large spoons.

How to pickle a fern:

1. Soak the bracken for 10-12 hours, boil for 3 minutes. Drain off excess moisture, cut into arbitrary sizes.
2. Cut the meat into cubes, fry until tender in a pan.
3. Finally, toss in the diced onion.
4. Put the shoots, meat and onions in a saucepan. Add finely chopped garlic cloves. Pour in the sauce, ketchup, and pepper.
5. Stir the mixture well and heat over the fire for a minute. Then let it stand for 30 minutes and taste.

Spicy Fresh Fern Salad

The sophistication, luxury and uniqueness of this dish lies in a special ingredient, the fern, which can only be harvested and cooked in May. It is in this month that the shoots of the plant ripen, which are used to prepare delicious dishes.

Ingredients:

• 500 g bracken fern,
• Medium carrots,
• 7 tablespoons of soy sauce
• 4 cloves of garlic
• A teaspoon of red ground pepper (with a small slide),
• Vegetable oil for frying.

Preparation:

We soak the fern in cold water for a day. The fluid should be changed every 3 hours.

Immerse young soaked shoots in boiling water and cook them for about 10 minutes. After the specified time, we drain the water.

Shred the carrots on a coarse grater and send them to a preheated frying pan.

When the carrots become soft, add the boiled fern to it. Fry everything until light golden brown.

Next, we transfer the fern with carrots, cooled to room temperature, into a salad bowl.

Pass the garlic through a garlic press or finely chop with a knife, add it to the container.

Season all ingredients with soy sauce, sprinkle with ground pepper and mix thoroughly.

We send the finished salad to the refrigerator for several hours to cool and improve the taste.

Amazing option for cooking fern with meat

I really liked this recipe for its simplicity. It is very easy to prepare and is served too. The main thing is to take care of the freshness of the products in advance. In this version, we will use beef meat. You can replace it with any other. For example, putting chicken in will make your dish more dietary and healthy. Therefore, fantasize and everything will work out.

We will need:

• bracken fern - 300 gr.
• beef meat - 300 gr.
• onion - 1 pc.
• garlic - 0.5 heads
• carrots - 1 pc.
• soy sauce to taste
• salt and pepper to taste
• sesame seeds
• adjinomoto seasoning - 1 tsp

Preparation:

1. The first thing we need to do is decide which fern you will be using. Perhaps it will be salty or fresh.And after that we will understand by what method we will process the plant. If you still settled on fresh, then pre-soak it in water with added salt for 10 hours. Then rinse thoroughly.

Then we cut it into pieces 3-4 cm long. Fill with water, put on fire and bring to a boil. Then we cook for 10-15 minutes.

Make sure that the fern is not soft. Otherwise, in a salad, it will look like porridge.

Then we discard the colander. Here you can leave it until all the broth drains.

2. The meat we will use is beef. It is advisable to take boneless pulp. Rinse the piece and cut into thin slices.

We will bring the meat to readiness in a frying pan. Pour in a small amount of vegetable oil and put the chopped pulp. Next, fall asleep carrots and onions previously chopped into strips. Fry the whole mass until tender.

Then add the boiled fern, which was previously thrown into a colander. Mix everything thoroughly. Add soy sauce, pepper and salt to this. We leave everything to stew for 5 minutes.

Pay attention to the flavor of the soy sauce. If it is too salty, therefore, the amount of salt itself should be reduced.

Our dish is already getting ready. There are just a couple of things left. Season the salad with garlic and sesame seeds. Mix again, it is preferable to serve such an appetizer in a deep plate. Sprinkle with a handful of sesame seeds on top.

You can serve both cold and warm. Bon Appetit!

Salted fern salad

A vibrant, truly spring salted fern salad is a gourmet's dream. It combines a variety of ingredients and has an unusual, impressive taste. Healthy vegetables of contrasting colors in the composition will cheer up, saturate the body, charge it with energy and fill it with vitamins.

Ingredients:

• 200 g salted fern,
• 2 cucumbers,
• 3 large boiled eggs,
• 1 medium onion
• 4 cloves of garlic
• Bell pepper,
• Vegetable oil for frying.

Preparation:

Pre-soak the fern in cold water for about 6 hours to remove excess salt. At the same time, we change the water at least once.

Cut the onion into thin rings or half rings and fry in sunflower oil until transparent.

Add chopped fern to soft onions and fry for up to 10 minutes over medium heat, stirring occasionally.

While the onion and fern are being prepared, remove the seeds from the pepper and cut it into thin strips. Finely chop the garlic.

We also send the pepper and garlic to the pan and wait a couple more minutes. Then turn off the fire.

Add the fried foods to the salad bowl to the finely chopped eggs and chopped cucumber or small cubes.

We mix everything. Salad ready! Serve the finished dish warm.

Fern (bracken) in Korean - 6 recipes

Ever tried a Korean fern snack? Among Korean dishes, spicy salad stands out, many people simply do not suspect about it. Today I will introduce you how to cook bracken fern in Korean and offer you some recipes. The unusual preparation will interest the guests, no doubt, the household will like it. You may have seen it, and more than once, in the forest and park, mistaking it for an ordinary fern. It is not customary for us to cook dishes from a plant, but all over the planet they know and know how.

In the Far East, bracken is harvested in early spring. Young shoots are tied in small bunches and salted at home. Then, delicious dishes are prepared from the salted fern, including Korean salad.

Vegetarian fern salad

A salad with herbs and vitamin fern vegetables will certainly delight vegetarians and simply those who like to enjoy the "exotic". This salad contains a lot of protein and will be a worthy substitute for a traditional meat dish.

Ingredients:

• 500 g salted fern,
• A teaspoon of sugar,
• 3-4 cloves of garlic
• 7 tablespoons of vegetable oil
• 1 tablespoon vinegar
• One sweet bell pepper,
• A couple of ripe tomatoes,
• Red onion,
• A bunch of fresh parsley.

Preparation:

Fern shoots should be soaked in cool water for several hours. Then drain the water.

Cut the plant, mix with dressing - oil and vinegar. Add sugar and finely chopped garlic.

Send the dishes with the fern to the refrigerator for a couple of hours.

Meanwhile, finely chop the tomatoes and peppers. Onion - in thin half rings.

It is best to use red onions. It is softer than other varieties, and, in addition, has a sweetish aftertaste and bitter aftertaste. This will give the dish a special touch.

Add the prepared vegetables to the chilled fern and stir.

Add chopped parsley to the prepared salad, mix and serve the dish to the table.

How to cook fresh Korean carrot fern

Korean salad made from fresh sprouts of fern is tender and more aromatic. It is possible to make a salad from shoots at home - use it. It prepares much faster.

• Fresh shoots - 200 gr.
• Large onion.
• Korean carrots - 150 gr.
• Vegetable oil - 50 ml.
• Garlic cloves - 4-5 pcs.
• Parsley, dill - a bunch.
• Salt as needed.

1. Soak for a couple of hours, cook in salted water (3-5 minutes is enough). Throw in a colander.
2. Chop the onion finely, sauté until golden brown.
3. Mix Korean carrots with fried onions, chopped garlic into gruel. Add chopped dill with parsley and bracken shoots.
4. It remains to insist the salad so that the shoots are soaked and you can start tasting.

Korean fern salad

Korean fern is a very popular salted fern snack, which is prepared not only in Asian countries, but also in the Far East. The peculiarity of this dish is the pungency and piquancy that various spices and seasonings give it.

Such a flavorful salad can serve as an excellent base for main dishes. It goes well with meat.

Ingredients:

• Salted bracken fern - 400 g,
• Vegetable oil - 100 ml,
• Soy sauce - about 70 ml,
• A teaspoon of ground coriander,
• ¼ a teaspoon of red ground pepper,
• 4-6 cloves of garlic.

Preparation:

Soak the fern in water for 12 hours. We change the water several times.

We collect the stems of the plant in a bunch and cut them into 3 even parts.

Put the fern in boiling water and, after re-boiling the liquid, cook for 2 minutes. We drain the water.

Without waiting for the boiled shoots to cool, add oil, soy sauce, coriander, hot pepper and garlic passed through a press.

Mix everything well and let the dish brew.

It is recommended to leave the dish warm for 10 minutes, then chill in the refrigerator and transfer to a salad bowl.

Preparation and other nuances

Many of us have no idea that fern is eaten. The beneficial properties of the plant are due to the presence of vitamins, proteins, carbohydrates, essential oils. Fern leaves and stems are used medicinally in the treatment of gastric and endocrine diseases. The plant also has anti-radiation properties. In today's article, we will touch upon another wonderful use of this herb - the use of fern in cooking.

All parts of this oriental herb are used to prepare various dishes. Fern is salted, fried, pickled. At the same time, the use of the plant fresh is prohibited due to the content in it of a dangerous poison that causes severe cases of poisoning, which can lead to death.

Among edible and non-hazardous ferns, two types are known: bracken, which resembles the taste of mushrooms, and ostrich, which tastes similar to cauliflower. Young cuttings are harvested for consumption.

The unfolded fern leaves are similar to a snail, they can be prepared immediately (by boiling), or they can be prepared for future use. To do this, they must be salted or dried, otherwise they will taste bitter and unpleasantly tough.

Salad with stewed carrots and onions

Anyone can make an Asian salad with affordable vegetables. The advantage of this dish is inexpensive products and ease of preparation. This salad turns out to be fragrant and juicy, thanks to the excellent combination of available ingredients and inexpensive spices.

Ingredients:

• 250 g salted fern shoots,
• 2 onions
• Carrot,
• 4 large spoons of soy sauce
• 5 large spoons of vegetable oil,
• A teaspoon of hot ground pepper.

Preparation:

The shoots should be soaked in water for 6 hours.

Cut the exotic plant into small 4 cm pieces and fry them in hot oil for about 3 minutes.

Separately fry the onion, chopped into thin feathers.

Mix the steamed vegetables with the fern. Season the salad with soy sauce and butter. Add red pepper.

It is recommended to leave the finished salad in the refrigerator for 2-3 days. Then it will acquire even greater juiciness and aroma.

Salting bracken for the winter

Fern salting is quite an interesting activity. This process takes place in several stages. Today we will analyze each of them in detail. And already in the spring you can do everything yourself. I assure you that it will take very little time.

We will need:

• fern - 10 kg.
• salt - about 7 kg.

Preparation:

1. The first thing we need to do is collect the fern. In this case, we will need a lot of it, about ten kilograms. But if, for some reason, you still did not succeed or you simply did not want to salt such an amount, simply reduce the amount of salt to the desired value.

We wash the prepared bracken fern and divide it into thick bundles, and wrap each of them with a regular rubber band. In this form, salting is much easier. We put it in a prepared deep container in one layer. Sprinkle on top with plenty of salt. Do not worry that oversalt at this stage this cannot happen.

2. On top of the prepared first layer, lay out the second and sprinkle with salt again.

Now, with the help of a little manipulation, we will put the entire resulting mass under the press. To do this, put something very heavy on it. In our case, this is an ordinary cutting board and a canister of water.

We leave the bracken fern in this position for a day.

3. After a while, we remove the entire prepared press. Now our task is to turn all the grass in reverse, i.e. the bottom should be on top. In a word, mix everything thoroughly.

Cover it with a press again and leave the resulting mass for another day.

So we practically come to the end of the salting. We take out the press again, drain the resulting brine. And now we add salt per 10 kg. fern 2 kg. salt. Lightly gutted with hands so that each of the bunches is salted.

In addition to salt for pickling, it is advisable to use various seasonings, which will give the fern an amazing taste and aroma.

Again we put the whole mass under the press. In this case, you can use two cans of water, both put on opposite sides. Thus, the salting will take place synchronously. We leave the fern for another 2 days.

At the end of the time, we remove the press. We spread the plants in the prepared containers, tamping them well. You need to spread it to the very top, then fill the entire surface with the resulting brine. Close with lids and store in a cool place.

The readiness of such salting falls on 21 days. But it is not recommended to eat it right there. It is necessary to soak it in water for 10-15 hours, while constantly changing the water itself.

Salted fern can be used in salads and as an appetizer to the table.

Fern Meat Salad - Kosari Cha

Fern salad with meat is a delicacy dish, which is served mainly for the festive table. It has an unusual combination of meat and mushroom flavors. Salted fern gives the salad a mushroom accent, and pork or beef gives the meat one.

Ingredients:

• 250 g salted or 50 g dried fern,
• 100 g pork
• 50 ml of sunflower oil,
• 2 cloves of garlic
• Small onion,
• One and a half tablespoons of soy sauce,
• 0.5 teaspoon each chili pepper, sugar and roasted sesame seeds,
• A small bunch of cilantro
• Ground black pepper and salt to taste.

Preparation:

We fill the mows with cold water and, periodically changing the water, soak until fresh for about 24 hours.

Then we wash the fern under running water and cut it into 6-8 centimeters long pieces. Thick stems can be divided into 2-4 pieces.

Cut the meat into slices 5-10 millimeters thick, then into strips.

Finely chop the onion and chop the cilantro.

Fry the meat in hot oil until lightly golden. As soon as it begins to acquire a golden crust, add onions to it. And fry everything until the onions are golden brown.

We spread the fern and, stirring, fry for 2-3 minutes.

Turn off the fire. Add salt, sugar, chopped garlic, hot pepper, sesame seeds, black pepper, finely chopped cilantro. Mix everything thoroughly.

Add salt to taste and mix again.

Let the salad stand for 10-15 minutes and serve.

A crispy and delicious salad is served on the festive table as a separate dish or added to other Asian dishes.

How to cook dry bracken

The difference in ingredients is small, but the appetizer will turn out to be spicy, with a bright piquant taste. This will serve as monosodium glutamate. In small quantities, it is not harmful.

• Dry bracken - 100 gr.
• Sunflower oil - 50 ml.
• Soy sauce - 50 ml.
• Chives - 5 pcs.
• Hot red pepper, ground - large spoon.
• Monosodium glutamate - spoon.

1. Dried fern must be soaked. Cover with cold water and hold for 10-12 hours.
2. After the expiration date, drain the liquid, dry it a little.
3. Heat the oil, put the shoots in the pan and fry for 10 minutes.
4. During the frying process, add all the spices indicated in the recipe.
5. When finished, let it brew while the appetizer cools.

Fern salad with mayonnaise and boiled egg

A nutritious and delicious salad that will help you forget about the feeling of hunger for a long time - fern salad with mayonnaise and boiled egg. It is very easy to prepare, does not take much time, and, most importantly, has a delicate and exceptional taste.

Ingredients:

• 350 g salted fern,
• 3 boiled chicken eggs
• Small boiled carrots,
• 120 g mayonnaise.

Preparation:

We remove the fern pre-soaked for several hours from the water and cut into several parts.

Chop the boiled carrots and eggs: finely chop the eggs, rub the carrots on a coarse grater or cut into small pieces.

We send all the components to the salad bowl, fill with mayonnaise and mix well.

Serve the salad to the table and enjoy the excellent taste.

Cooking description:

In the Far East and in Asian countries, the fern is very much appreciated and loved. Young leaves and shoots that have not yet expanded (varieties osmund and bracken) are used for food. Salted fern can be found on Korean shelves, it is not so tasty, so it is better to look at the markets, in online stores, or go to the forest in the spring. And if you have friends or relatives in the Far East, you will not have problems with the fern. Best served hot, with mashed potatoes or rice. Bon Appetit!

Purpose: For lunch / For dinner Main ingredient: Vegetables Dish: Snacks Cuisine geography: Korean / Asian

Fern salad with rice noodles

Warm salad with Chinese-style rice noodles is rich in ingredients and will certainly appeal to lovers of "spicy".This unusual dish should be prepared to please your family or guests with its "overseas" taste.

Ingredients:

• Dry or salted fern - about 80 and 400 g, respectively,
• Sweet bell pepper,
• Small onion,
• A small bunch of cilantro
• A clove of garlic,
• Salt to taste
• Sugar - 1 tsp.
• Coriander - ½ tsp,
• Chili pepper flakes - 1 tsp.,
• 6% vinegar - 1 tsp
• Dark soy sauce - 2 tbsp l.,
• Vegetable oil - 4-5 tbsp. l.,
• Rice noodles - about 200 g.

Preparation:

Soak the shoots of the plant in water for about 12 hours.

Break the rice noodles into small pieces and send them into a deep bowl.

Cut the fern into 10 cm pieces and put it in a separate container.

Fill the noodles and plant shoots with boiling water and leave them for 3 minutes.

Cut the onion and pepper into the thinnest slices.

Chop the garlic and chop the herbs coarsely.

Drain the noodles and fern.

Heat the oil in a thick-walled deep frying pan (wok) and put half of the chopped onion there. Add ground coriander, chili and outweigh.

Add fern, sugar, add soy sauce. We fry it for 2-3 minutes.

Then add the noodles, leftover onion, pepper, cilantro and garlic.

Add vinegar and mix thoroughly.

Salt, focusing on your taste.

Recipe for spicy Korean bracken salad

A quick recipe dedicated to thrill seekers. Nothing fancy, just add more garlic and chili peppers. Observe the proportions, the result will delight you.

• Salted fern - a bunch.
• Soy sauce - 75 ml.
• Coriander - 10 gr.
• With vegetable oil - 100 ml.
• Garlic - 5-6 cloves.
• Hot pepper - a tablespoon.

1. Cut the soaked shoots, boil for three minutes. Drain and dry.
2. Add the rest of the ingredients to them, mix and leave to infuse for 2 hours.

Fern salad with fresh cucumber and meat

Fern meat salad is a hearty and high-calorie dish that will delight the most fastidious eater. Indeed, together with the fern, which has a mushroom flavor, the meat ingredient is the soloist. This fireworks of taste will surprise anyone who tastes this exquisite dish.

Ingredients:

• 300-350 g each of lean beef and canned fern,
• Fresh cucumber,
• Medium onion,
• 4-5 cloves of garlic
• 3 tbsp. l. soy sauce and 9 percent vinegar,
• Vegetable oil for frying,
• Fine table salt,
• Ground pepper and coriander.

Preparation:

Cut the beef meat into thin strips and fry in a hot frying pan in oil until golden brown. Add some salt. Add finely chopped onion to it and pass it until transparent.

Pass the garlic through a garlic press or finely chop it with a knife.

Cut the fern soaked in salted water into small strips of 2-3 centimeters.

Add fern to the meat and stew everything over medium heat without a lid for about 10 minutes. 2 minutes before cooking, add salt, spices to taste.

Finely chop the fresh cucumber. We transfer the cucumber to a salad bowl or a large bowl and put the garlic there.

Next, we transfer the ready-made components, simmered in a pan, to the cucumber. Pour in soy sauce and vinegar. Bon Appetit!

It is advisable to set aside the finished dish for 3 hours in a cold place to infuse. Then the cucumber, cut into thin strips, is saturated with marinade, and the salad will be even tastier.

Korean salad with fern and cucumber

In addition to the huge benefits that the salad has for the body, the dish also boasts an amazing taste. The composition of the recipe for a Korean dish is very primitive, like many other snacks of this cuisine, but it was this fact that served to ensure that each of the components was as palpable as possible and stood out for its special taste.

Required components:

• 150 g fresh fern;
• 1 onion;
• 150 g Korean carrots;
• 2 large cucumbers;
• 70 gr. oils;
• 30 gr. soy sauce;
• 3 cloves of garlic;
• 5 gr. pepper;
• 4 gr. salt.

Cooking in stages:

1. The fresh fern is washed and chopped into pieces that are five to six centimeters long.
2. The crushed mass is placed in a saucepan and poured with boiling water, in which it is left for five minutes. Then add cold water and boil for 5 minutes after boiling, then discard in a colander.
3. The onion head is cleaned, crushed into half rings.
4. Squeeze carrots by hand.
5. Pour oil into a frying pan and add chopped onions. Fry on low heat for a short time with the obligatory constant stirring.
6. Next, the carrots squeezed out of the liquid are added to this frying pan, mix and continue frying.
7. At the next stage, the fern is laid out, all the ingredients are thoroughly mixed and covered with a lid, under which they languish for ten minutes.
8. Cucumbers are washed, peeled and cut into thin cubes.
9. Vegetables languishing in a frying pan with fern are poured into a bowl, cucumbers are added.
10. Add soy sauce, chopped garlic and pepper to the dish.
11. Mix all the ingredients and transfer to a salad bowl.

Of course, it is impossible to call a fern a familiar and ordinary product that can often be found in an ordinary kitchen. But this is precisely one of the main reasons to conduct an experiment and add variety to your diet. Indeed, besides the fact that these Korean dishes will be original, they will also bring significant benefits to the body. These snacks are perfect for meat dishes and as a side dish.

Fern salad with pickled cucumber, eggs and mayonnaise

Pickled cucumber gives the fern salad a special sour tint, and the combination of mayonnaise with eggs - tenderness. To enjoy a delicious and unusual dish, you can prepare a fern salad with pickled cucumber, eggs and mayonnaise. This delicious salad is easy to prepare from affordable and inexpensive products.

Ingredients:

• 100 g bracken fern,
• 100 g mayonnaise
• 1 medium onion
• 1 pickled cucumber
• 3 cloves of garlic
• 3 boiled chicken eggs
• Vegetable oil for frying.

Preparation:

Soak the salted fern for 8 to 12 hours. When soaking, change the water 2-3 times.

After soaking, you can taste the product for salt and, if it does not seem salty, then you can start cooking. Otherwise, we continue to soak the fern.

Then we cut the product at random.

Finely chop the onion, eggs and pickled cucumber.

Pass the garlic through a press and mix it with mayonnaise.

Pour vegetable oil into a preheated pan and put onions. Fry it until golden brown.

After that, we spread the fern to the onion. And fry everything together for another 10 minutes.

When the plant is ready, put it in a salad bowl and let it cool to room temperature.

Add eggs, mayonnaise and pickled cucumber to it and mix everything. Salad ready!

Useful properties and contraindications of bracken fern

In the previous article, I promised to talk about the beneficial qualities and contraindications of the fern. This is what we are going to talk about now. A phytotherapist with experience Efimenko will tell us about this in more detail. Where he will consider not only the beneficial properties, but also talk about the use of this plant. After all, you probably know that the fern has a wide range of positive factors.

We have analyzed a large number of recipes today. They all taste amazing. Your task is to choose one of the options and try it out in practice. I assure you it will turn out very tasty, the main task is to make every effort.

This concludes my article. I would like to wish that all the dishes prepared by you turn out to be excellent. If the article turned out to be useful just click on the social networks button and share it with your family. Until next time!

To make Korean-style ferns, soak a bunch of salted ferns in cold water.Let's prepare a vegetable seasoning (you can take any complex seasonings from various herbs and spices), vegetable oil, onions and soy sauce, which will absorb the fern. Spicy components, of course, are abundantly present in all Korean dishes, but if there are children or sick people in the family, then the red chili pepper can be skipped. It is enough to crush a couple of garlic cloves. We clean and cut the onion into half rings. Pour vegetable oil into a frying pan and begin to sauté the chopped onion.

Cut the whole fern into pieces 3-5 centimeters long. We spread the fern slices in a frying pan, where the onions have already fried well enough. Add a tablespoon of dry seasoning. Pour soy sauce into a skillet, add hot red pepper (if necessary) and crushed garlic. Mix everything thoroughly and simmer for no more than 2-3 minutes. If this time is increased, the fern will turn into soft, faceless grass. The fact is that it should slightly "crunch" on the teeth. Remove the pan from the heat and let the dish cool and soak in the juices. The bracken fern in Korean is ready. We put it in small salad bowls and serve it on the table with any dish as a cold appetizer or salad. The pleasant mushroom flavor of the fern prepared in this way increases the number of fans of this dish.

Salad ferns are best used fresh. However, in this form, this plant is available only for a short time throughout the year. Therefore, we will use a pre-prepared fern. You can take a salted fern, but then you need to soak it first, for a long time. The example uses boiled and frozen fern - a great solution for homemade harvesting of this delicious wild plant. You just have to defrost it and fry it. So, peel the onion head and chop it into small pieces.

Prepare your fern. Fresh - chop into pieces 5-6 centimeters long and boil, salted - soak, and frozen - defrost.

Pour sunflower oil into a frying pan and fry the onions first. Then, after a few minutes, transfer the fern pieces to the skillet. Fry it over medium heat, covered, stirring occasionally. Wash the sweet pepper pod, remove the stalk and seeds. The color of the pepper can be any, but red will look more advantageous and will perfectly decorate the salad.

Add the chopped peppers to the skillet. Fry it along with the rest of the ingredients. In the meantime, prepare the ingredients for refueling. Combine soy sauce, sunflower oil, potato starch, apple cider vinegar and sugar in a deep bowl.

Mix the ingredients well and add the garlic to them. A couple of garlic cloves must first be cleaned and passed through a black press. Pour the sauce into the skillet over the vegetable fern. Stir well again and sauté the salad for a few minutes. Wash a medium-sized fresh cucumber, peel. It is very convenient to do this with a vegetable peeler. Chop the cucumber into thin slices: first cut it into thin long slices, then chop each slice across.

Remove the fern from the heat and stir in the chopped cucumber. Fern, cucumber and sweet pepper salad is ready.

It can be served both warm and cold. Delicious. Bon Appetit!

Recall that recently we offered you a fern salad with squid.

salat-

Mushroom fern salad

The dish with mushrooms and young shoots of salted fern turns out to be amazingly tender, tasty and nutritious. Fern and mushrooms have similar taste qualities, so this combination is popular and actively used for making salads. More often, fern salad does not require special ingredients and spices, since the overseas plant has a peculiar taste that does not require additions.Mushroom fern salad is no exception to the rule. It only needs a few cloves of garlic and soy sauce to make it.

Ingredients:

• 200 g bracken fern,
• 180 g champignons,
• 5 cloves of garlic
• 2 tbsp. l. soy sauce,
• 3 tbsp. l. vegetable oil.

Preparation:

The shoots soaked in advance for 7 hours in cool water are removed and the liquid is allowed to drain.

Then they are cut depending on preference: 1 to 10 cm strips.

Chopped shoots are fried in hot oil with chopped garlic.

Mushrooms are simmered in a separate skillet over low heat.

After cooling, the mushrooms are mixed with the fern and seasoned with traditional soy sauce.

Cooking options

Among the recipes for Korean cuisine, there are several ways to cook Korean fern for future use. In particular, it is salted. To do this, you need to prepare 1 kg of cuttings and 250 g of salt.

Put layers of cuttings in a saucepan, sprinkling thickly with salt. We put a plate on top and bend. Place the saucepan in a cool place and drain the resulting brine after 14 days.

We repeat the procedure with shifting the fern again, and only after that the semi-finished product is ready for storage. Before preparing salted cuttings, they need to be soaked for two days, while changing the water regularly.

Spicy fern

Korean recipes are distinguished by a high calorie content of the product, benefits for the body and a pungent taste, which is achieved by adding a large amount of garlic and pepper to the snack. This spicy salad recipe for 6 persons proves this once again.

For cooking you will need:

• 2 bunches of ferns;
• 20 g coriander;
• 150 ml soy sauce;
• 200 ml of sunflower oil;
• head of garlic (minced);
• 2 tbsp. l. chili peppers.

Fill the fern with water, keeping it for about 12 hours. Then we cut the cuttings and boil for 3 minutes. Let it cool and add all the ingredients listed above. We insist for two hours, after which the appetizer can be served.

Korean fern salad

The classic Korean-style fern salad will pleasantly surprise any gourmet, and its preparation will not take much time.

The step-by-step recipe looks like this:

1. Soak 200 g of cuttings in water (5-6 hours), rinse, cook for 5 minutes.
2. Finely chop the onion head and 2 large carrots and fry in a little oil.
3. Add the chopped fern to the pan.
4. Add spices there: 1 bay leaf, a pinch of salt, 3 g of red pepper, 60 g of soy sauce.
5. Stir everything, turn off the fire. The dish is ready!

The salad is delicious both hot and cold.

Marinated

Before pickling bracken fern, it must be boiled until crisp. Cool and cut into small pieces.

To prepare the marinade for 1 kg of cuttings you will need:

• 3 tbsp. l. soy sauce;
• 1 tbsp. l. apple cider vinegar;
• 2 tsp Sahara;
• a pinch of salt;
• a small head of garlic, passed through the garlic;
• 4-5 Art. l. heated vegetable oil with the addition of 1 tsp. ground red pepper.

Mix everything thoroughly, refrigerate for 3-5 hours.

With meat

We will cook fern with meat in Korean in several stages:

1. First, sauté finely chopped onions, carrots, bell peppers in olive oil.
2. Throw the meat (lean pieces of pork) into a hot frying pan with olive oil. Fry a little and add a tablespoon of soy sauce, pour in a little water and simmer, covered, until tender.
3. Add the chopped fern pieces to the meat for another 5 minutes.
4. Add the sautéed vegetables there.
5. Then add 2 bay leaves, 8-10 allspice peas. Simmer for another 2-3 minutes.

All ingredients in this recipe are taken in equal parts.

Korean style dry fern

Dried or salted fern is more often used for cooking various dishes, as it can be stored for a long time.

To swell, soak 100 g of dry bracken plant in water (for 12 hours). Then put the stems in a frying pan with 50 ml of oil and fry for 5-10 minutes.

Now add:

• 50 ml soy sauce;
• 6 cloves of garlic;
• 1 tbsp. l. chili peppers and monosodium glutamate.

Mix everything thoroughly.

grow-

"Pungent" fern salad

Fern is an ingredient in Asian cuisine. Salads with this "outlandish" plant involve the use of hot spices and seasonings. The plant is easy to digest, has no calories, therefore it is often used for making diet salads.

Ingredients:

• Salted fern - 350 g,
• Two turnip onions,
• 70 ml boiling water,
• 3 tbsp. l. dark soy sauce,
• Chili pepper - half
• Vegetable oil for frying - 3-4 tbsp. l.

Preparation:

The bracken fern is soaked for a day.

Chop the onion finely and sauté in a wok (thick-walled skillet) along with finely chopped chili.

Pour soy sauce and boiling water into the pan.

After that, the young shoots of the soaked Asian ingredient are added. Fry for about 7 minutes over high heat.

The salad is consumed chilled.

Cooking method

Getting Started with Korean Fern Cooking

• Take a bunch of salted fern and divide it in half, we need 400 - 450 g.

  

• Place the required amount of fern in a pot of cold water for 8 hours. It is advisable to change the water during this time at least 4 times. The fern gives off all the salt and bitterness, you can taste it - it has a pleasant mealy taste with an unusual smell.

  

• We put a deep frying pan, you can wok or a saucepan on the stove and heat the vegetable oil in it. At this time, we will clean the onion and cut it into half rings.

  

• Place our onions in a skillet for frying.

  

• Prepare soy sauce (it is better to take real, tested samples such as Kikkoman or Achim), red ground hot pepper and dry vegetable seasoning "12 herbs and vegetables", which contains pieces of dried sweet peppers of any kind. The onions are fried enough, put the listed ingredients in the pan, add one third of a glass of boiling water and return the pan to the fire.

  

• Cut the soaked fern across the stem into pieces about 3-4 cm long.

  

• Place the fern slices in a saucepan. Our task is not to fry, steam or stew it for a long time. The fern quickly absorbs a mixture of soy sauce, onion juice, vegetable oil, hot cayenne chili and spices. Its extinguishing time is no more than 5-6 minutes.

  

• Fern in Korean with red hot pepper is ready. It is necessary to remove the pan from the heat, cover with a lid and allow it to cool.

  

Serve Korean style fern with pepper in the form of a salad. The fern should crunch on your teeth. It's rich enough in red chili to lift anyone's spirits. It is not advisable to overeat this spicy snack. We put the main part of the prepared dish into sealed jars and keep in the refrigerator.

Did you like this Korean bracken fern recipe? Write in the comments.

• Calories: 55 kcal. ,
• Proteins: 4.55 g.
• Fat: 0.4 g.
• Carbohydrates: 5.54 g.

Salted bracken salad with spices

Orlyak salad is an excellent appetizer. It is better to chill the spicy salad before use. The finished dish tastes like fried eggplant and mushrooms.

Ingredients:

• 600 g bracken,
• Large onion,
• Large carrots,
• 1/3 tsp each. hot ground pepper, coriander,
• 2 black allspice peas,
• Garlic clove (optional)
• A couple of spoons of soy sauce
• Vegetable oil for frying - 2-3 large spoons.

Preparation:

The fern is soaked to achieve the perfect flavor.

The fern is thrown into a colander and all the water is drained.

Cut the onion into half rings, and the carrots into small cubes or grate.

In a preheated frying pan, saute vegetables until half cooked.

The bracken is cut into small pieces of 4-6 cm and added to onions and carrots.

All this is stewed over medium heat until the juice leaves the fern.

Spices are added to the fern and the sauce is poured in. Optionally, add a clove of garlic to add some zest to the dish.

The finished fern is removed from heat and cooled at room temperature.

Then the salad is transferred to a deep bowl and cooled in the refrigerator.

The salad can be stored for up to 5 days.

Korean salad with fern and beef

Korean-style meat salad is ideal for men who, by their nature, have a negative attitude towards light vegetable snacks. But this dish is simply obliged to please, because in addition to the pungency, which is characteristic of all Korean recipes, it also differs in nutritional value. If I may say so, then this is a Korean interpretation in a new way.

Required components:

• 100 g fern;
• 200 gr. beef;
• 1 onion;
• 3 cloves of garlic;
• 200 gr. Korean carrots;
• 3 gr. coriander;
• 20 gr. oils;
• 4 gr. salt.

Cooking in stages:

1. The fern is poured with water and soaked for a whole night, washed the next day, placed in a saucepan with water and boiled for at least ten minutes.
2. After boiling, the boiling water is decanted, the fern is chopped and fried in a frying pan.
3. Beef meat is washed, cut into thin strips.
4. The onion is separated from the husk, chopped into halves of the rings.
5. Pour oil into the pan and spread the beef. Only after the meat has a golden color is the onion laid out and continued to fry.
6. When the onion-meat mixture is ready, add the fern and the carrots squeezed out of the liquid.
7. In such an interesting composition, the salad is fried a little more and all the spices and chopped garlic are added before removing from the heat.
8. Stir and insist a little.
9. If desired, additionally decorate with greens.

How to cook a fern

1. Rinse fresh fern stalks, cut off the tips with leaf buds and soak for two hours in salted water. 2. Fill the saucepan with plenty of water, boil and place the whole fern stalks in boiling water, salt (for each liter of liquid, two tablespoons of salt). 3. Wait for the secondary boil, after 5 minutes of cooking on minimal heat, drain the water into the sink, put the fern in a colander and rinse (change the water in order to eliminate the strong bitterness inherent in the plant). 4. Boil a large amount of water again, place the fern shoots there and cook for another 12 minutes. The readiness of the plant is determined by its elastic, non-brittle structure (the finished fern should remain slightly crispy). 5. Drain the boiled shoots into a colander, shake, leave over the sink to remove excess liquid and the fern to cool.

Fern hot dishes

Bracken stew

This stew is perfect as a side dish for meat, sausages or sausages, while it is no less tasty as an independent dish.

To make stews, we need:

• a bunch of fresh bracken fern (it should fit in the palm of your hand),
• onions (head),
• vegetable oil,
• carrots (2 pieces),
• spices and tomato paste (added to taste).

Algorithm of actions:

1. The bracken shoots are cut into pieces about 5 cm long and boiled (after boiling, 10 minutes are enough for cooking). No need to cook for longer, otherwise it may become too soft and turn into porridge after stewing.
2. Peeled and chopped onions and carrots are fried in a pan.
3. Then add the already cooked fern, tomato paste and spices to the vegetables.
4. After the excess moisture from the pan has evaporated, you can serve the dish to the table.

Soup with potatoes and lard

To prepare it you will need:

• potatoes (2 pieces),
• lard (100 g),
• bow (head),
• fresh fern (400 g),
• flour (1 tbsp. l.)
• litere of water.

To make fern soup:

1. The bacon is cut into small cubes and the chopped onion is fried on it.
2. Then add a fern to the pan (it is pre-cut into pieces 3 cm long).
3. Add flour to the onion with fern, cover the pan with a lid and simmer for at least 20 minutes.
4. Boil potato cubes in a separate saucepan.
5. After that, a frying of bacon, onion and fern is sent to a pan with ready-made potatoes and the water remaining from its cooking.
6. The soup is brought to a boil and allowed to brew (thicken) a little.
7. The finished dish can be served with herbs and / or sour cream.

Stew with fern and meat

Bracken sprouts are often compared in taste to mushrooms, which, in turn, give a win-win flavor combination with beef. That is why it is advised to use beef pulp when cooking fern with meat.

Stew ingredients:

• salted fern,
• raw beef pulp 0.5 kg,
• 1 onion
• vegetable oil,
• salt,
• pepper,
• garlic,
• soy sauce.

To make a fern with meat:

1. Pieces of meat cut into thin slices are pre-marinated. To do this, the pulp is soaked in a brine containing ground pepper, olive oil, and soy sauce.
2. Onion is fried in oil (until golden brown) and removed from the pan;
3. Instead of the removed onion, put meat in a frying pan - it must be fried for 10 minutes.
4. Chopped salted fern is added to the meat and cooked for about 7 minutes more.
5. Then add soy sauce and previously fried onions. Salt the dish at the end, since soy sauce is used (most often, salt is not needed at all).

We all have repeatedly met a fern, which today grows not only in the forest, but also in a flower bed near the house. However, few people know that these plants can be used for food. It is not enough to know the recipe for how to cook a fern, you also need to understand what kind of this plant you can eat.

To use such a non-standard ingredient in cooking, you need to know its value as a food product. The edible fern contains the following substances;

• alkaloids;
• saponins;
• hydrocyanic and brackish-tannic acids;
• starch, flavonoids;
• tannins;
• essential oils.

These components give the flower medicinal properties that allow it to treat some disorders in the work of internal organs. This is the benefit of the plant. Also, these substances give the plant a bitter taste. To cook this flower deliciously, its shoots must first be soaked in water. You need to soak for several hours. The calorie content of this product is 34 kcal.

Culinary recipes

In the second stage, the fern is used to prepare a wide variety of dishes. It can be fried, stewed, used for salads, casseroles, or as a filling for dumplings and pies. In general, the fern opens up a vast field for culinary fantasies. Here are some of the more traditional recipes, experiment yourself further:

Fried fern.

Put the fern cut into pieces of the required length (usually 3-5 cm) in a well-heated frying pan with vegetable oil or fat. Fry with the lid ajar (or without), stirring occasionally to evaporate excess moisture. When the fern stops stewing and begins to fry, add the pre-blanched onions and increase the stirring frequency until cooked. The degree of readiness is determined by individual tastes - you can only lightly fry the fern, you can bring it to a crisp state. Try different options. At the end of cooking, you can add finely chopped garlic, and use carrots, bell peppers, tomatoes and other vegetables with onions. You can also pour the egg over the fern or sprinkle with grated cheese. You can use any seasoning to your taste, but I would not recommend formulations that include bitter ingredients.You have to be more careful with the bay leaf. If you use soaked salted fern for cooking, be careful with salt and seasonings containing salt. It is better to add salt at the end, having tasted it beforehand.

East is a delicate matter

Today we will talk about how to cook delicious fern dishes. Our hostesses regard this plant exclusively as a decorative element of their interior. But in a number of eastern countries, in particular, in Japan, New Zealand, China, they eat a fern called bracken.

On a note! In our country, bracken fern grows in woodlands.

Most often, a salted fern is prepared from the described plant. The recipes for such snacks have already captivated some housewives and won the stomachs and hearts of gourmets. But keep in mind that only young fern shoots that have not blossomed are allowed.

By the way, such shoots outwardly resemble snails and have a mushroom taste and aroma. But the old shoots become poisonous and bitter, so they are not suitable for consumption.

Let's try making a fern salad. Its recipes are varied; warm dishes cooked with meat are in great demand.

Structure:

• veal - 0.3 kg;
• 0.25 kg of salted canned bracken fern shoots;
• 1 bell pepper;
• carrots - 1 root vegetable;
• onion head;
• a bunch of dill and parsley;
• black pepper and salt to taste;
• 80 ml of refined sunflower seed oil.

Preparation:

1. We take the veal out of the freezer in advance and defrost it naturally.
2. We peel carrots and onions.
3. Cut off the stalk from sweet pepper, clean out the seeds and membranes.
4. We wash the vegetables well with running water.

   

5. Put the salted fern shoots in a bowl.
6. Fill them with purified water at room temperature and leave for 8-10 hours.

   

7. We wash the chilled veal.
8. Remove excess moisture with paper towels.

   

9. Cut the veal into small strips.

   

10. In a thick-walled dish, preferably a cauldron, pour refined sunflower seed oil.
11. We warm it up and spread the veal.

    

12. Salt to taste, season with black pepper.
13. Fry for 10 minutes and then transfer to a plate.

    

14. Shred the onion head in the form of half rings.
15. Cut the carrots into thin slices.

    

16. Put the chopped carrots in a cauldron and sauté in refined vegetable oil until an amber crust appears.

    

17. Put the fried veal with carrots in a deep salad bowl.

    

18. Grind sweet bell peppers into strips.

    

19. Fry it in vegetable oil until softened.
20. Transfer to a salad bowl with a slotted spoon.

    

21. First put the softened fern shoots in a colander.
22. When all the liquid has drained, cut the fern into three equal parts.

    

23. We put chopped onions and fern in a cauldron.
24. Fry for a few minutes.

    

25. When ready, add all the ingredients to the salad bowl.

    

26. We wash the dill and parsley with running water.
27. Dry and chop finely with a knife.

    

28. Add greens to the salad.

    

29. It remains to mix all the ingredients, salt if necessary.

    

30. We decorate the dish in an original way and serve it to the table.

What parts of the fern can be eaten?

Only two types of fern are suitable for food: bracken and ostrich (ostrich). In this case, only their shoots are considered edible, collected exclusively in May before expanded leaves appear on the fern.

Fresh, freshly harvested stems with sprouts cannot be used for cooking on the same day (unless we are talking about harvesting the plant for future use). Before you start cooking the fern, you need to keep it in the refrigerator for at least 3 days or boil it for 10 minutes (the water must be salty) - this will exclude the possibility of poisoning.

Useful about fern

Shoots of young ferns (type "bracken"), 10-15 centimeters, are suitable for food.In this case, the length of the fern shoot should be 17-22 centimeters. Collecting ferns is recommended only in ecologically clean places. The edible fern is easy to break off and the tip is crocheted. For the convenience of subsequent processing, it is recommended to collect the fern in bunches during collection. The fern needs to be treated very carefully as a broken fern deteriorates faster. It is recommended to cook the fern in the next 1-2 hours after harvest.
Fern season is from April to June depending on weather changes: after 3-4 weeks the snow melted.

Calorie content

boiled fern - 34 kcal / 100 grams.

Popular fern snack recipes

Korean salad (first option)

To prepare this simple salad, you need to stock up on the following ingredients:

• fern,
• red and black pepper,
• coriander,
• salt, sugar,
• garlic,
• vegetable oil,
• soy sauce.

The cooking principle is as follows:

1. Pour water into a saucepan, lower the fern sprouts and cook them for 2 minutes after boiling, then drain the water immediately.
2. Add the rest of the ingredients to the boiled fern: salt, sugar, spices to taste and chopped garlic.
3. Let the salad brew for 5-6 hours and serve.

A detailed master class on cooking this salad is presented in the following video:

Korean salad (second option)

The list of ingredients for this salad is similar to the previous recipe, but the cooking scheme is slightly different:

1. The fern is boiled for no longer than 10 minutes.
2. Next, make a refueling. To do this, fry the onion in oil, add garlic, coriander, as well as soy sauce, ground pepper (red, black) salt and sugar to the pan.
3. Add fern to a frying pan and fry everything together for 7 minutes.
4. Salad ready! It can be consumed both cold and hot.

Warm salad with fern and fish

• pre-boiled fern,
• a fish,
• a raw egg,
• butter,
• canned corn.

The oil is heated in a frying pan, the fern is laid, then the fish, after which the egg is added. After it sets (turns white), add corn to the pan. In a minute, you can already treat guests to the dish.

Unusual dish

We have already covered one method of cooking fern with meat. The recipes for such dishes are varied, so you should not limit your culinary imagination. A salad made from salted fern and chicken fillet will turn out to be unusually tasty.

Structure:

• 250 g salted fern shoots;
• 450 g chicken fillet;
• 0.5 kg of potato tubers;
• 150 g olives;
• mayonnaise to taste.

Preparation:

1. Put the salted fern shoots in a bowl of water and leave for 8 hours.
2. We change the water periodically.
3. After the allotted time, drain the water, rinse the fern and chop it.
4. We wash the chicken fillet, remove the film and cook in salted water.
5. Cool and cut into portions.
6. Boil potato tubers in their uniforms.
7. Peel the boiled potatoes and chop them into cubes.
8. Cut the olives into circles.
9. We combine all the ingredients in a salad bowl.
10. Add mayonnaise and mix well.
11. It is recommended to insist the salad before serving.

What parts of the plant are edible

You need to know that dishes from fresh or salted fern are prepared only from edible varieties: ostrich (ostrich) and bracken (taiga species). Other varieties (for example, osmund) cannot be boiled, stewed or fried. Such food is highly likely to be harmful.

You can only eat young shoots that were harvested in May before the leaves turned. Fresh cut stems should not be eaten straight away. They should be prepared. In this case, the workpiece itself can be stored for a fairly long period of time. But for this it must be properly frozen or salted. The salting process is carried out according to a special recipe.

The cut fresh shoot must be kept in the refrigerator for 3 days. Such sprouts will retain their beneficial properties and will not taste much bitter. Also, parts of the plant can be boiled for 10 minutes in salt water. This is the main condition to avoid getting food poisoning.

You can eat only that fern that has been soaked in water for a long time or has been boiled.

Option for cooking a dish from a salted piece with the addition of meat

The next type of food from healthy young shoots will be a real dinner. After all, rakhises go very well with any kind of meat. So I advise everyone to try this food.

Ingredients:

• Pork - 300 gr.;
• Fennel - 1 pc.;
• Chile - 1 pc.;
• Fern - 600 gr.;
• Soy sauce - 30 grams.

Cooking method:

1. Wash and finely chop the chili and fennel.

If you don't have fennel, you can substitute celery for it.

2. Rinse the pork and cut into medium cubes.

3. Chop a frying pan with olive oil and fry the pork pieces, you need fried meat, not a stew.

4. In the same skillet, then fry the fennel and chili.

5. Soak the shoots of the plant in water in advance, as described in the previous recipe and cut into several parts. Add to skillet and sauté with fennel and chili.

6. After 5 minutes, add pork to the mass, mix everything well and turn off the heat.

7. Then add the soy sauce and stir again.

8. Garnish with dried black sesame seeds before serving.

How to cook cabbage soup with fern

Products for cabbage soup with fernFor a 4 liter saucepan
Fern (salted or fresh) - 300 grams Beef or pork stew (or meat on the bone) - 1 can 500 grams Cabbage - 300 grams Vegetable oil - 3 tablespoons Onions - 2 pieces Garlic - 4 prongs Dried basil - 2 teaspoons Pepper ground black - 1 teaspoon Dill - 1 small bunch Salt - 1 teaspoon

How to cook fern cabbage soup

Pour water into a saucepan, put on fire. Wash the cabbage, remove the top damaged leaves, chop finely, put in a saucepan and cook for 15 minutes. Peel the onion, chop and fry in vegetable oil. Chop the fern, add to the skillet with onions and simmer covered for 20 minutes. Put the fried vegetables in a saucepan and cook for another 10 minutes. Open the stew, cut or knead, put in the soup and cook for 7 minutes. Peel the garlic and chop finely, mix with salt and put in the soup along with the basil.

Serve fern cabbage soup with sour cream and finely chopped dill.

How to make fern soup

Soup products
Fresh fern - 500 grams Pork lard (can be replaced with butter) - 150 grams Potatoes - 3 pieces Onions - 1 head Flour - 1.5 tablespoons Salt and pepper - to taste Sour cream - 1 tablespoon per plate Water - 1.5 liter

How to cook a fern

Cut the bacon into thin slices. Peel the onion and chop finely. Heat a frying pan, add bacon and onion, fry for 5 minutes. Wash and dry the fern, cut into pieces 2-3 centimeters long, simmer for 20 minutes under the lid, then add flour and fry, stirring occasionally, for 3 minutes. Peel the potatoes, cut into cubes 1 centimeter side. Pour water into a saucepan, put on fire. As soon as the water boils, put the potatoes in it, cook for 10 minutes. Put bacon with fern in a saucepan, add salt and pepper, mix and cook for another 10 minutes. Serve sour cream soup.

How to salt a fern?

Also, some housewives, before salting, additionally prefer to boil the fern for: 15 minutes (if it is a bracken) or 5 minutes (if it is an ostrich). However, it is quite possible to do without this stage and subject fresh shoots to salting.

You can salt the fern in two ways:

Using brine

1. For 1 liter of water, add one and a half teaspoon of salt and bring to a boil - this is how the brine turns out.
2. Fern is placed in pre-sterilized jars and poured with hot brine.
3. Then the cans are rolled up, covered with a towel and, after cooling, put into a refrigerator or a dark, cool place.

"Dry" method

1. Fern and salt are spread in layers in a prepared container in a proportion of 10 kg to 3 kg, respectively.
2. Oppression is placed on top and removed to a cool place for 2 days (after 1 day, the layers should be reversed).
3. After this time, the resulting juice is poured off and the salted fern is again abundantly sprinkled with salt (about 10 kg of sprouts, 2 kg of salt). Then they are placed under oppression for another 2 days.
4. The salted fern is ready to eat! You can transfer it to a glass or other clean container, fill it with the remaining brine from the second salting and put it in a refrigerator or cellar for storage.

The video will tell you more about this salting method:

Subtleties of use

In salads with this wonderful plant, the juicy shoots of which are endowed with a mushroom flavor, in addition to the main component, vegetables, squid, chicken or pork are added. Roasted, boiled or pickled stems are seasoned with Asian sauces and spices. Pine or walnuts, pepper, garlic and other ingredients give piquant notes to such dishes.

In order to prepare delicious salads, fresh or salted shoots of the plant are used. Before adding to the dish, they need to be soaked in salted water. This will eliminate the characteristic bitterness. After heat treatment, a boiling or frying process follows. Now the product is ready to become a key component of any dish.

Marinate bracken fern at home

In conclusion, I would like to say that this green herb can and should be eaten (if there are no contraindications), but of course not raw, otherwise you can get poisoned. Remember that only young shoots with leaves that have not yet developed are suitable.

Most often, the fern is salted and preparations are made for the winter. They are also boiled and frozen. And only then they prepare different dishes: salads or savory snacks with meat and vegetables.

If you have freshly harvested rachises and you are not going to harvest them, then it is still important to marinate them correctly first, and only then start eating). Therefore, catch another pickling technology.

I hope that you will like the dishes made from bracken fern, and you will not only diversify your diet, but also fill your body with useful substances. Bon appetit and see you again!

An interesting theme for culinary masterpieces is the fact that each region has its own culinary preferences, the basis for which is the local vegetation. one of the favorite dishes of the locals - fried fern with meat

... There are different variations in its preparation, but the principle is always the same. Today I will tell you about it in this recipe.

For food use the fern of the "Orlyak ordinary" variety.

In the spring, his shoots are harvested - plump stalks with a twisted crown and immediately salted, and sometimes dried. In the photo below you can see how it looks. Fresh is practically not used for cooking, as it has a bitter taste. That is why we will prepare our dish from.

Salted fern recipe

Summing up our information, I would like to note once again that only rachis is eaten, that is, shoots with leaves that have not yet opened.

It is worth noting that not only preparations for the winter are made from the shoots, but also soups, salads and various dishes with the addition of meat are made. But of course, it is best to harvest the fern for future use, that is, salt or pickle. Because in such a state, it will already be possible to cook any food from it.

Ingredients:

• Fern - 1 kg;
• Salt - 500 grams.

Cooking method:

1. First of all, wash the petioles of the plant well.

2.Take an enamel pan and sprinkle the bottom with salt, and put a layer of rachis on top. Then sprinkle with salt again and lay a layer of shoots again. Spread overlapping layers in this way until the end of the green grass. Then set the oppression on top, weighing 1 kg, and put the pan in a cool place for two weeks.

The final layer should be salt!

3. After the expiration of the time, drain all the liquid from the pan, it must not be consumed! Pour it down the sink, you won't need it anymore. And put the salted fern in jars and fill it with salted brine (take 1 part salt to 5 parts water). Add ascorbic acid (0.5 g per liter). And roll up the lids.

4. Store jars in a cool place. And before using for food, soak the grass in water for two days so that the salt is gone.

This method is the fastest and most reliable in preparing blanks for the winter.

Hot appetizer with beef and fern

The main ingredient in this dish is beef. Therefore, it can be served to guests as a hearty snack during a holiday or as a main dish for a large family on a normal day.

1. Treat the fern as directed on the package. Cut it into 2–3 cm pieces.
2. Cut the beef into strips and fry in vegetable oil until tender.
3. Add fern to the meat and pepper the appetizer.
4. After 5 minutes, add the soy sauce and cook for another 2 minutes.

Garnish with sesame seeds before serving.

Fern snacks can be served as a side dish or main course.

Category: Salads