It is difficult to find the person who wouldn't like spicy Korean carrots salad - a morkovcha. And why not to make practically the same of pumpkin? Especially as pumpkin not everyone favors. And in this salad it leaves just a move.
It is required to you
- pumpkin - 1 kg,
- onions - 1 large head,
- vegetable oil - 1/3 glasses,
- 3% a table vinegar - 1/2 glasses,
- salt - 0.5 h l,
- sugar - 1 h l,
- black sprinkling pepper and red to taste,
- 1-2 tablespoons of a soy-bean sauce
Instruction
1. First of all it is necessary to divide pumpkin into segments that it was more convenient to peel it. Then each segment is rubbed on the Korean grater in the form of straws. If grated thus carrots still carefully warm up hands for giving of softness to it, then with pumpkin of it it isn't necessary to do. Its pulp is more gentle.
2. It is rather simple to part vinegar to 3% of a state (1:20 a.m.) and to fill in grated vegetable in a cup. To mix everything, using a big spoon and to cover or a plate. Leave to be pickled for 30 minutes. While pumpkin is pickled, we cut thin half rings onions and we fry it till golden color in a frying pan in vegetable oil.
3. Pumpkin already gave meanwhile juice which needs to be merged together with surplus of marinade. Then we add salt, sugar, pepper to pumpkin and we fill in all with the heated oil with onions. If desired it is possible to add the crushed garlic, a coriander to contents if these spices to someone to taste. However spicy pumpkin salad and without them is good.
4. The last stroke in the recipe is the soy-bean sauce, but if desired it is possible to use ready gas station Chim-chim for carrots. Generally for preparation of the ""Korean"" pumpkin it is possible to use all ingredients for a morkovcha. Only if the sharp sweet taste of salads is pleasant, it is possible to increase amount of sugar.