Dishes with a fern for the present exotic on our table. However this low-calorie product contains a set of useful substances: digestible proteins, Riboflavinum, nicotinic, glyutaminovy and asparaginic acids and also iodine, copper, phosphorus, calcium and other minerals necessary for an organism. In the Far East and in Korea the fern enjoys deserved popularity. It is dried, salted, added to soups, ragout and salads.
Recipe of the Korean salad from a fern
To make traditional Korean fern salad it will be required: - 200 g of a salty fern; - 2 heads of onions;
- 2 garlic gloves; - 1 tsps of ground seeds of a coriander;
- 1 bunch of cilantro; - 2 tablespoons of a soy-bean sauce; - 8 tablespoons of vegetable oil;
- salt; - 1 tsps of chili powder; - ½ tsps of a black sprinkling pepper are ideal For this dish a salty fern, but if it is absent, it is possible to use dried. Before cooking surely wet a fern (salty or dried) in hot boiled water and leave it for about 10 hours. After this time, cast away a fern on a colander and let's water flow down.
Then fill in cold water in a pan and bring to the boil. As soon as water begins to boil, lower a fern in a pan and boil within 5-10 minutes. Then again cast away a fern on a colander. Pour in vegetable oil in a deep frying pan, put on slow fire and warm it. Fry on oil the onions cut by thin rings to a zolotistost. As soon as onions are fried and will gain pleasant color, add to it a ground coriander, black and paprika. Properly mix everything and put a fern in a frying pan. Pour in a soy-bean sauce, add the crushed garlic, fill with salt to taste and once again mix. Fry a fern within 5 minutes, continuously stirring slowly. Then cover a frying pan, lower fire to a minimum and stew fern salad even minutes 5. Then remove a dish from fire. Add small chopped cilantro to a fern and mix all components. If necessary salt and pepper. It is also accepted to add a glutamate of sodium which impacts to dishes saturated relish to the Korean fern salad. But it is possible to do also without this additive. The ready-to-eat meal needs to infuse hours 5-6 then it can be used. Fern salad is perfectly combined with boiled rice.
Recipe of Spring salad from a fern
Though salads are cooked, as a rule, from a dried or salty fern, that is prepared for the future it is possible to collect this plant only in the spring or in the early summer as in food only young leaves of a fern are used. Therefore fern salads often create spring mood. To make Spring salad, it is necessary to take: - 200 g of a fern; - 3 hard-boiled eggs; - 2 fresh cucumbers; - 1 paprika; - 1 head of onions; - 4 garlic gloves; - vegetable oil. Wet a salty fern in hot water for 4 hours. Then drain water and wet a fern 2 more hours in new water. Clean onions from a peel and cut with thin rings. Pour in vegetable oil in a frying pan, warm it and fry onions to softness. Then put the soaked fern in a frying pan and fry it together with onions within 10 minutes on average fire. Add the crushed garlic gloves and the paprika cut with straws to a frying pan. Properly mix everything and fry 2-3 minutes. Then remove a frying pan from fire. Mix the onions fried with garlic, a fern and paprika with the fresh cucumbers and the crushed eggs cut in small cubes. Carefully stir all components. Spring salad is served to a table warm.