In Japan, India, China, Mongolia and Nepal the asparagus lettuce, or уйсун, is very widespread. This plant is cultivated for the sake of juicy stalks which are similar to taste of an asparagus. Stalks of an uysun can be prepared in different ways: they are pickled, extinguished, put in salads.
It is required to you
- Stewed salad:
- 200 g of an asparagus lettuce,
- 2 tablespoons of a desi,
- 100 g of sour cream,
- 50 g of a grated cheese.
- Asparagus lettuce with meat soup:
- 200 g of an asparagus lettuce,
- 1 glass of chicken or beef cook water,
- salt to taste,
- vegetable oil for frying,
- Salty asparagus lettuce:
- 1200 of an asparagus lettuce,
- 40 g of fennel,
- 5 g of garlic,
- 2 pieces of siliculose bitter pepper,
- 1600 of 7% of a brine
Instruction
1. Stewed salad. Take fresh stalks of an asparagus lettuce, clean them from a thin skin, wash up and slice which length about 2 - 3 cm. You cook several minutes in a small amount of water.
2. Put the boiled salad on a frying pan which is oiled. Water with sour cream, and from above strew with crackers and a grated cheese.
3. Further bake in an oven at a temperature of 200 degrees, wait until the dish gets a brownish shade. Cool and give to a table.
4. Recipe of an asparagus lettuce with meat soup. Cut leaves of an asparagus lettuce on pieces which length is 4-5 cm.
5. Pour on a frying pan of a little vegetable oil, put in it salad slices. Heat 2 – 3 minutes, constantly stirring slowly.
6. Later add beef or chicken broth, you extinguish 15 minutes on weak fire until slices of an asparagus don't become gentle.
7. Salt and carefully stir. Strew dishes with parsley greens. The asparagus lettuce is ready.
8. Salty уйсун. Prepare an asparagus lettuce, having cut it on slices on 9-10 cm (for banks of 0.5 l.), or on 19-20 cm (for 3-liter cans).
9. Stack all spicery in three steps: on a bottom banks, in the middle and from above.
10. Then fill in to bank with a hot brine after laying of slices of an asparagus and spicery.
11. Put on a water bath within 10 minutes for scalding.
12. Then cool to bank and hermetically cork. You store this pickles at the room temperature.