Salad from the fern - delicious recipes for an unusual snack

Salad of ferns belongs to a rare category of exotic dishes, differing in a lot of useful properties. Juicy shoots have a pronounced mushroom taste and are perfectly combined with meat, vegetables, Asian sauces and spices. Fried, boiled or marinated, they are an excellent appetizer for any table.

How to make a salad of fern?

Salad with fern - recipes, with which you can prepare a variety of snacks. In cooking, fresh and salted shoots are used. Before cooking, both of them must undergo heat treatment. They are soaked in salted water to avoid a bitter taste, boil or fry, and then add to the snacks.

  1. Delicious salads from the fern attract not only food qualities, but also the simplicity of cooking.
  2. Salted fern should be soaked in cold water for 3 hours. Pork and garlic must be doused in soy sauce. After 3 minutes, put the fern slices and fry for another couple of minutes. Add chili, soy sauce and serve to the table.
  3. The soaked fern can be lightly fried in a frying pan with onions and shrimps. Add a couple of spoons of tomato sauce and 10 minutes to soak. You can serve salad warm or chilled.

Fresh Fern Salad - recipe

Fresh fern salad refers to rare delicacy dishes that can be cooked only in May, during the ripening of shoots. It should be remembered that fresh plants should be soaked for a day in cold water, after - boil. Cooked sprouts very quickly fried, adding to taste soy sauce and garlic.

Ingredients:

Preparation

  1. Fresh fern soak in salt water for a day, often changing the water.
  2. Cook for 10 minutes.
  3. Chop the onions and carrots. Add the fern and fry.
  4. Enter the soy sauce, garlic. Stir.
  5. Salad from fresh ferns, send to the cold for two hours.

Salad from fern salted

Salad from the fern without meat will please the adherents of vegetarian food. It is light, low-calorie, useful and superior to meat-containing protein. The dish is prepared from salted fern and does not require time for heat treatment. You only need to pickle the soaked shoots in vinegar and garlic, and after 2 hours mix with fresh vegetables.

Ingredients:

Preparation

  1. Soak the shoots in water for 3 hours.
  2. Slice, mix with butter, vinegar, sugar and garlic.
  3. Send in the cold for 2 hours.
  4. Chop fresh vegetables.
  5. Connect them to the fern.
  6. Salad of salted fern season with oil, greens and serve to the table.

Fern salad in Korean style

Salad from fern salted in Korean - the most popular type of snack. Feature - in the abundance of spices, the amount of which can regulate spice and sharpness. To shoots have absorbed more flavors, they are seasoned with hot ones. After cooling, they are sent to stand in the cold. This salad often serves as the basis for cooking the second course.

Ingredients:

Preparation

  1. Shake the shoots for 3 hours.
  2. Boil for 5 minutes.
  3. Slice across and season with spices, garlic, soy sauce and butter. Stir.
  4. Leave the fern salad for 10 minutes in the heat, then cool.

Fern salad with carrots and onions

Salad with fern and carrots is characterized by simplicity, which is inherent in many Asian dishes. It only needs a jar of salted shoots, onions, carrots and traditional spices. Sprinkle the shoots, fry, and combine with the onions and carrots. Salad can be stored in the cold for several days, gradually absorbing the juiciness and aroma.

Ingredients:

Preparation

  1. Shake the shoots for 5 hours.
  2. Slice, fry for 3 minutes.
  3. Fry separately the onions.
  4. Mix with carrots and shoots.
  5. Season with sauce, pepper and butter.
  6. A simple salad with fern should be thoroughly mixed and served to the table.

Fern salad with meat

Salad fern with meat and pickled cucumber is able to decorate the festive table. Colorful dish is impeccable and aroma, and technique of slicing. The latter is important, since the dish should evenly soak in a few hours. Special piquancy will add a fresh cucumber, which in a short time acquires a pickled taste.

Ingredients:

Preparation

  1. Meat and onions cut into strips and fry.
  2. Put the fern and put it out for another 7 minutes.
  3. Add the cucumber, garlic, vinegar and soy sauce. Stir.
  4. Salad of fern insist for 3 hours.

Fern salad with egg

Salad from fern with egg and mayonnaise - nutritious snack, skillfully adapted for gastronomic Slavic predilections. The combination of simple products with exotic shoots captivates not only a balanced taste, but also the ease of preparation. These components are boiled, cut and dressed with mayonnaise.

Ingredients:

Preparation

  1. Soak the fern for 7 minutes.
  2. Cook the eggs and carrots.
  3. Cut all ingredients, season with mayonnaise and mix.

Spicy salad from the fern

Salad from the fern fern is the bearer of Korean culinary traditions and assumes the presence of burning spices. Orlyak quickly acquires the desired flavor and, therefore, in demand during cooking. The main thing is that the snack is not only spicy but also crispy. For this, shoots are fried in a wok, getting rid of excess liquid.

Ingredients:

Preparation

  1. Soak the eagle for 8 hours.
  2. Strain the onion and chopped chili.
  3. Pour the sauce and boiling water.
  4. Add sprouts and fry them for 7 minutes on high heat.

Fern salad with mushrooms

Salad from shoots of a fern becomes especially nutritious, tasty and gentle, if to add mushrooms to it. Since the latter are similar in taste to succulent shoots, this combination is actively used in cooking. All components are prepared very quickly and are so perfect that, in addition to a pair of garlic cloves, they do not require any other additions.

Ingredients:

Preparation

  1. Shake the shoots for 7 hours.
  2. Slice and fry in oil with garlic.
  3. Separately you will consume the mushrooms.
  4. Connect with shoots, season with sauce.

Fern salad for the winter in cans

Salad of fern for the winter will bring variety to the diet, replenishing it with a useful product. Given the short seasonality of fresh shoots, this storage is considered correct and financially affordable, especially when hand-picked. The advantage of the billet is that it can be used as a sauce or dressing for hot dishes .

Ingredients:

Preparation

  1. Shake the shoots for a day in the water.
  2. Cook for 7 minutes.
  3. Add butter, sauce, vinegar, sugar and salt. Stir.
  4. Put in a sterile jar, cover and dispatch into the cold.