How to make salted fern salad. Fern salad - delicious recipes for an unusual snack

It's no secret that fried fern tastes like mushrooms. This tasty product has an excellent range of beneficial nutrients and will certainly diversify casual lunch. You can read about the benefits of fern in this article under the recipe with photo.

Ingredients:

Salty fern– 1 can (300 grams)

Carrot- 1 piece

Bulb onions- 1 piece

Garlic- 2-3 cloves

Vegetable oil- 2-3 tbsp

How to fry fern

1 . Salted fern must be kept in water for 10-12 hours. Remove from packaging, rinse cool water, put the fern in a bowl and pour cold water.

2 . Cut the stems into 1-inch strips. Peel the onions and carrots, chop (chop or grate on a coarse grater).

3 . Place onions and carrots in a heated frying pan. Sauté (fry until soft) for 1-2 minutes. Then add the fern, stir and fry over medium heat for about 10 minutes. Excess moisture will evaporate and the fern will change color slightly. Don't overdry or overcook, it won't be tasty. Fern fried with vegetables should turn out juicy. 1-2 minutes before turning off the heat, add finely chopped garlic.

Delicious fried fern is ready

Bon appetit!

Despite the fact that in the majority European countries Fern is considered exotic; in the countries of the Far East it is an almost everyday food product. Well, at least his presence on the table does not surprise anyone. IN Lately bracken fern is increasingly appearing in the diet of residents of the Russian eastern borders.

About the benefits of the product

Bracken fern is a common plant. You can meet it in forests throughout the Eurasian continent. But, as mentioned above, ferns are consumed mainly by residents of the easternmost part of the continent. And this is somewhat surprising, because this plant has many useful properties.

It's worth starting with vitamins. There are quite a lot of them in fern, especially vitamins A, C, B2 and B3. Fern also contains a lot of minerals: potassium, magnesium, iodine, iron, manganese and copper. Thanks to this, eating this plant helps strengthen the immune system, lower cholesterol levels, and improve digestion.

Fern helps stop inflammatory processes. In addition, it also has a sedative effect. And Japanese scientists have proven that eating fern helps remove radionuclides from the body.

However, it is worth knowing that only young shoots of fern are used in cooking, which have not yet unfurled and resemble appearance coiled clock spring. But the leaves of adult plants can no longer be eaten. Not only do they taste very bitter, but they can also cause poisoning.

Harvesting and pre-preparation of fern

The fern harvest period is very short - only 5-6 days at the end of April or beginning of May. It is also impossible to store collected sprouts for a long time. After 2-3 days they become unfit for food. Fern can be harvested in two ways: salted and dried.

To pickle, just boil the sprouts for 7-10 minutes in lightly salted water. After this, they must be placed in jars and filled with brine (2 full tablespoons for every liter of water). Roll up the jars, turn them over and let cool. Then they can be put in the refrigerator.

To dry, the fern must also be boiled, then placed in a colander and allowed to drain. Then the sprouts need to be laid out on paper in a cool, ventilated place. The fern takes about 4 days to dry. In this case, the sprouts must be turned over periodically so that they dry evenly. Place the prepared product in fabric bags and store in a cool place.

If you plan to use the fern right away, then it will also have to be prepared. To do this, freshly harvested shoots must be cleared of debris and soaked in salted water until dry. During this time, the water will need to be changed a couple of times. This will remove some of the bitterness that young plants may have. After this, the fern should be boiled for about 2-3 minutes in water with some (not very large) amount of salt. Place the prepared sprouts in a colander. The fern is now ready for further use to prepare a wide variety of dishes.

Fried fern, popular recipes

Fern is used quite widely in cooking. It can be added to frying and stewing, or it can be added for taste to a variety of soups. Fern is also good as an excellent side dish, both for all types of meat and fish dishes. If you grind the prepared sprouts in a blender, it can be an excellent addition to a wide variety of sauces. And all this is due to the fact that this plant has a characteristic mushroom taste. But in this material We will talk about only one method of preparing fern - frying.

Fried fern with onions

The simplest thing you can do with fern is to fry it with onions. The taste will be almost the same as mushrooms fried with onions. This dish can be eaten plain, seasoned with mayonnaise or sour cream, or as a side dish or aromatic addition to meat. To prepare it you will need:

• fern – 500 g;
• onion – 2 small heads;
• salt - to taste.

Prepare the fern using the above method, rinse with cold water and cut into small pieces (no more than 5 cm). Cut the onion into half rings and lightly fry in vegetable oil. Then add the fern sprouts and simmer for another 10-15 minutes until cooked.

Roasted fern with vegetables

Ferns can be fried with more than just onions. It goes well with other vegetables, for example: carrots. This dish can be served for lunch or dinner with rice or pasta, or it can be eaten with meat or fish as a side dish. In this form, the fern will perfectly complement even basic fried eggs. To fry fern with vegetables you will need:

• fern – 500 g;
• carrots - 2 medium roots or 1 large;
• onion – 2 small heads;
• garlic – 2-3 cloves;
• vegetable oil– for frying;
• salt - to taste.

Prepare fern shoots as described above, i.e. soak and then cook a little. Peel the carrots and cut into cubes. Size of cubes of great importance no, but the smaller they are, the tastier it will be ready dish. Finely chop the onion and garlic. Fry chopped vegetables in vegetable oil until golden brown. After this, add fern sprouts to them and fry until tender, stirring the contents of the pan occasionally.

Korean fried fern

In this form, fried fern will be perfect cold snack. Although in this case it can be served as a side dish for a variety of dishes. To prepare this work of art of oriental culinary specialists you need to prepare:

• fern – 400 g;
• onion – 1 medium-sized head;
• garlic – 3-4 cloves;
• soy sauce– 4 tablespoons;
• Korean carrot seasoning – 1 tablespoon;
• vegetable oil - for frying;
• chili pepper and salt - to taste.

IN Not large quantities Fry finely chopped onion in oil until it acquires a golden hue. Cut the previously prepared fern shoots into pieces and add them to the onion. Immediately add soy sauce, crushed garlic, seasoning and chili pepper to the pan. Mix the contents thoroughly and simmer with the lid closed for a couple of minutes.

Fried fern with egg

In this case, the result is not just fried fern, but an excellent independent dish with an unusual delicious sauce. To prepare it you need to have in the house:

• fern – 750 g;
• onion – 2 small heads;
• broth – 100 ml;
• sour cream – 150 ml;
• flour – 1 teaspoon;
• eggs – 3 pcs.;
• butter - for frying;
• chili pepper and salt - to taste.

Finely chop the fern shoots, mix with chopped onion and fry in oil. Then pour the flour into the pan, stir, pour in the broth, stir again and cook until the fern pieces become soft. Season the resulting dish with pepper, salt and sour cream.

Boil the eggs hard, cool, peel, cut into circles and place on a dish. Top with fried bracken and gravy and serve immediately.

Fried fern with potatoes

Since fern has a characteristic mushroom flavor, it goes well with potatoes. For this dish you need to stock up on:

• fern – 250-300 g;
• potatoes – 500 g;
• vegetable oil - for frying;
• black pepper and salt - to taste.

Prepare the fern properly, cut into small pieces and fry in oil for about 5 minutes. Then add potato cubes to the frying pan, fry until lightly browned, add salt and pepper, cover and fry until the potatoes are completely cooked. The dish must be stirred periodically.

This recipe does not require the addition of additional ingredients. However, no one forbids adding onions to potatoes. Of course, if the household likes it better.

Video recipe on how to fry fern

Whenever fate gives me a trip to Siberia, I certainly bring home salted bracken, mentally licking my lips in advance. Why bracken? Because it is tasty and healthy.

Bracken and ostrich - only these two are edible out of hundreds of ferns growing in Russia (and the total species diversity of these plants in the world is about 10 thousand). Koreans and Japanese find that there are more than two edible species of fern, but perhaps they do not grow in Russia.

What is so good about fern besides its taste? The same Japanese highly value it for its rejuvenating effect and for the fact that it improves immunity. They call fern the elixir of longevity. This alone is already very tempting, isn’t it?

And in our country they pay attention to the fact that bracken stimulates metabolism and helps relieve stress. Decoctions from it have analgesic and antipyretic properties, they are used in the treatment of rheumatism, radiculitis, ulcers, cramps, wounds and abscesses, diathesis and eczema, and even leukemia and radiation sickness.

As for the culinary merits of fern, they are also very high. You can make soup, side dish, and salad from it. But for this you need to have bracken, and if you decide to harvest it yourself, then keep in mind a few rules.

Firstly, the fern needs to be early; sprouts, which are called rachis, should not have unfolded leaves. I have never collected it myself, but experts in Siberia said that they go for it in May, while the rachises are stretched no more than 20 - 30 centimeters in height, they gather a bunch that fits in the palm of their hand, and immediately tie it with thread or an elastic band.

Secondly, freshly harvested bracken should be quickly used for future use, and if you want to use it without prior salting or drying, then first keep it in the refrigerator for 3 days to avoid poisoning. I won’t undertake to tell you how to dry/salt, since I am familiar with these processes only from literature.

It’s better to tell you about what I did myself more than once. Salted fern (and believe me, it is very salty) must be thoroughly soaked. According to some recommendations, this requires a day with repeated changes of water, but I do it simpler. At about seven in the evening I fill the bundle with cold water, without untying the threads, and before I go to bed, I change the filling a couple of times, put it in the refrigerator overnight, and the next morning you can start cooking.

She never reacted to any offers to boil fern, and no matter what dish we were talking about, she used it fried, as they taught a long time ago in Buryatia. To fry, you need to untie the bunch (usually it contains 300 - 400 g of weight) and cut into three-centimeter columns.

The onion also needs to be cut (1-2 heads into quarter rings). You can fry separately, or together, but then first put the onion in a frying pan with vegetable oil, and after a few minutes - the fern (which will “take” quite a lot of oil). It will take 10-15 minutes to be ready, during which the volume will be reduced by half. Spices and garlic - to taste. If you're supposed to have a side dish, it's already ready, except season it with soy sauce (I highly recommend it).

If we're talking about about the soup, then in parallel either diced potatoes with carrot semicircles are boiled (nothing prevents you from replacing the potatoes with noodles, then the brew will be ready even faster), and frying fern is poured into it, and when serving, a boiled egg is added (halves or circles directly in portioned plates) and sour cream, or the same thing is done, but in meat broth, but you can do without the egg.

If we are preparing a salad (it is swept off the table instantly), then to the frying we add cubes from a couple of potatoes, garlic, chopped raw onions, sprinkled with vinegar and, if you want, any meat (at the guest table I use pre-baked chicken breast), garlic, sour cream or mayonnaise and, of course, soy sauce if it is not already added to the finished fern.

Any fern dish will taste like mushrooms. And I haven’t yet met a single person who didn’t like it. So with a light heart and with all my heart I wish you to try it!

Valentina Ponomareva

Discussion

Both bracken and ostrich grow in the Urals. Ostrich seemed very bitter to me and I didn’t bother with it. But bracken lived up to everything they write about it.

11/10/2013 09:22:47, Valery

In general, this is the first time I’ve heard that fern is used in food. Judging by reader reviews, it’s even delicious. I don’t know, but when the opportunity arises, I’ll definitely try it.

Yes, ferns are a thing! I also just fry the fresh one, but I lightly cook the salted one, and then I fry it and with the meat and tomatoes, you can add sesame oil and coriander.

I’ve never eaten fern, I wonder if we have an edible one in the Urals?

I collected the fern myself, salted it myself. Kemerovo region it is being prepared for the Japanese. In addition to everything listed in the article, I can add that fern neutralizes radiation very well, which is probably why the Japanese buy tons of it. For my taste - fried with onions - it couldn't be better. Can be used both as a side dish and as an independent dish. Just make different sauces. The taste is of good mushrooms. And in Moscow I bought it at the address: st. Andreeva, 4. M. Serpukhovskaya. Agricultural products store, I don’t remember the name.

The Koreans only brought us something cooked “in their own way” before, and I haven’t seen that for a long time...

Yes, we would be happy to, but you can’t get it:((I love it very much, I always order it for my relatives in the Far East

Comment on the article "Do you cook dishes from fern?"

Fern. Do you cook dishes from fern? Bracken and ostrich - only these two are edible out of hundreds of ferns growing in Russia (and there are only 1 species in the world). Any dish made from fern will taste like mushrooms.

They brought fern. Where is it going? Products. Cooking. Cooking recipes, help and advice on cooking, holiday menus and receiving guests, choosing products. They brought me pickled fern from Krasnoyarsk. So what should I do with it????

the fern is drying up. Plant diseases.. Floriculture. Care indoor plants: planting, watering, fertilizing, flowers, cacti. Section: Plant diseases. (In ferns with feathery leaves, the leaves dry out and fall off). the fern is drying up.

fern. Flower care.. Floriculture. I have the same fern at work. After six months of not walking, I realized that what I thought was a pot was actually a flowerpot without a hole at the bottom.

Discussion

Ferns love moist soil

I have the same fern at work. After six months of not walking, I realized that what I thought was a pot was actually a flowerpot without a hole at the bottom. I watered “from the heart”: the excess will flow out. If this is so, then the plant is quite “swampy”, then with or without drainage....

I grew this fern myself, with a lot of effort, from 4 feathers and a small root. For the 3 years that he has lived with me, he Thank you for the advice. But only my fern stands far from the battery. I spray about 2-3 times a day, but now I’ll do it even more often...

Discussion

Have you had it since “birth” or immediately as an “adult”?
If you purchased an adult specimen, then perhaps it does not have enough light. Usually in the literature it is recommended not to place ferns in bright light. But from personal experience (albeit small) I realized that nephrolepis love bright light (not midday) and high humidity. Mine is on the windowsill in the kitchen, the window is SE.
In the summer I was on the balcony - southwest, i.e. there is plenty of sun everywhere. And before that, at a distance of 2.5 m from the window, the same story.

Sprinkle and spray, remove it from the battery, cover the battery with a wet towel and wet this towel all the time, put it in the company of other flowers and spray it all several times a day! Although it will dry out, it won’t dry out that much and it will survive until the summer when the batteries are turned off!

Ferns ALL love moisture and warmth. everything else is not so important for them. Mine are located in the back of the room, kitchen, and even in the bathroom. And they grow equally well. The main thing is to maintain humidity and spray it all the time.

Discussion

Nephrolepis pinnate has been living with me for a year now. I myself transplanted it from the mother plant with a tiny three-leaf bush. And the nephrolepis mother, from whom I removed him, has been growing up all his life and is now growing up in school - in the classroom where my child studies. What kind of maintenance can we even talk about at school - they water it, not just once a week - when they remember. He doesn’t know about fertilizers or spraying at all. But... You should have seen him (mother - nephrolepis)! A huge luxurious bush, even several bushes in one pot. Of course, I take care of mine: I spray it every day, and fertilize it in the summer, and what kind of land it needs. So I don’t know about grooming – which is what they need sometimes! Maybe, however, the microclimate is sometimes not suitable.

Who said that nephrolepis is the most unpretentious? And watering once a week, in my opinion, is not enough, and they are very picky about humidity. Moreover, fluffy (with very dissected leaves) nephrolepis are more demanding than non-fluffy ones. Personally, my fluffy nephrolepis died two weeks after its acquisition, turning out to be the most capricious of my ferns :(

Fern nephrolepsis - SOS. Flower care.. Floriculture. Inga, you can place bowls of water around the fern - it evaporates and humidifies the air. Do you cook dishes from fern? Bracken and ostrich - only these two are edible out of hundreds...

Fern is a rather unusual green and not everyone likes it, but all lovers of this green can be recommended to pickle the stems.

Salted stalks turn out juicy, tasty and piquant, so it will be nice to open a jar of this preparation in the winter.

After harvesting, it can only be stored for a few days, so it should be prepared immediately. Pickling is not often used as a preparation, but in this case fern leaves turn out very tasty. This recipe does not require a lot of time, and the only ingredients you need are salt and shoots. At the right conditions Such preparation can be stored for several years.

Required ingredients:

• Fern – 1 kilogram;
• Salt – 500 grams.

How to pickle fern for the winter:

1. Wash the young shoots of this plant, then dry a little;
2. As a container for pickling, you can use a wooden tub or an enamel pan, the main thing is that you can subsequently put pressure on the pulp;
3. Pour salt into a container; it is better to use coarse stone salt;
4. Then you need to put the leaves in a thin layer;
5. Then sprinkle generously with salt and add the leaves again;
6. Thus, you need to arrange all the ingredients, top layer coarse salt should be used;
7. Cover the mixture with a thin towel or gauze, put a large plate on top, and put pressure on the plate; it should weigh the same as the mass;
8. The mixture should be kept under pressure for 14 days;
9. After this, you need to drain the resulting juice from the pan, and add salt to the mixture again. You should try to transfer the top shoots to the bottom of the pan;
10. Now you need to cook the brine, it is boiled from salt and water in a ratio of 1:5;
11. The mass is filled with brine and sent for long-term storage.

This recipe allows you to quickly prepare salted fern. The pulp should be salted for a week, and then it can be consumed. But you can store it for a very long time, the main thing is that the place where the workpiece is stored is cool. If there seems to be a lot of salt in the preparation. Then the pulp can be soaked in cold water. This pickling of fern according to GOST is an absolutely simple matter.

For lovers of culinary experiments, we have also prepared others, no less interesting options preparations: pickled, salted, etc.

Required ingredients:

• Fern – 1 kilogram;
• Salt – 250 grams.

How to salt fern for future use:

1. Rinse the pods well;
2. In a large saucepan, mix the pods and coarse salt;
3. The mixture must be covered with a flat plate of a suitable size or a special wooden circle;
4. Place pressure on a plate so that the mixture is well compressed and gradually releases the juice;
5. Leave in the room for about 7 days;
6. When the pulp is salted, it is necessary to drain the resulting juice; it cannot be eaten;
7. The pods need to be compacted into previously prepared jars; they are best sterilized and tightly closed with lids;
8. It is best to store the workpiece in a cool room.

How to properly salt fern in the taiga way

Leaves salted according to this recipe turn out very salty, but this helps the preparation for a long time stored. Before use, such a mixture can be soaked in cold water; you can leave the pulp in water overnight, during which time it will be freed from excess and will become almost fresh.

Required ingredients:

• Fern – 1-2 kilograms;
• Salt – 300-500 grams.

How to salt fern in jars for the winter:

1. The leaves must be properly prepared, they are washed well and the coarsest parts of the stem are cut off, this is about 3 centimeters from the bottom;
2. Then the pulp must be transferred to a container in which it will be salted. Now you can do it in two ways. You can mix the shoots with salt and compact them. Or you can sprinkle salt on each layer of pulp. Both methods can be safely used, they are equally good;
3. Now the mixture is left for three days to salt out;
4. Then you can stir the mixture and add a little more salt;
5. Now you need to put a pressure on top, which you don’t have to remove at all;
6. Or you can leave the pulp under pressure for several days, then transfer the contents of the pan into glass jars, compact well and close with lids.

How to pickle bracken fern at home

This recipe needs to be cooked for two weeks, periodically draining or adding water. But this is necessary in order to prepare the plant correctly and rid it of everything harmful. In addition, during this time the fruits are completely salted, they become soft and delicate in taste. This dish has a very interesting taste.

Required ingredients:

• Fern – 1 kilogram;
• Salt – 2.1 kilograms;
• Vegetable oil – 50 milliliters.

1. The twigs need to be washed, cut into pieces, usually the twigs are cut into pieces no more than 1-3 centimeters long, placed in a large saucepan or container, sprinkled with salt in layers, it is better to take large stone salt;
2. Now the mixture must be poured with cold water, it should completely cover it, and a large pressure should be placed on top;
3. The mixture should stand for three days, then the brine is drained from it and only 2/3 of the part is measured. This part must be poured back to the branches, you also need to add 1/3 of the total amount of cold water;
4. Let it brew for 4 days, and then pour in brine, which is prepared from 600 grams and the total amount of water initially poured into the container;
5. Let it brew for another 3 days, and then drain 1/3 of the brine, and instead pour in the same amount of cold water;
6. The mixture needs to sit for 4 days and then all the liquid can be drained;
7. The twigs need to be transferred into separate jars and covered with lids;
8. It is important that the drained brine cannot be used; it is not suitable for food.

How to pickle fern at home

According to this recipe, the fern needs to be salted for more than a month and all this time it must be stored in a cold room, for example, a refrigerator or cellar. You can use not only glass jars for preparation, but also large barrels or small wooden tubs. In any case, the preparation will turn out tasty and aromatic. The main thing is to withstand the necessary temperature regime. In addition to salt, it is advisable to use various spices in the preparation.

Required ingredients:

• Fern - 2.5 kilograms;
• Salt – 1 kilogram;
• Spices – 500 grams.

How to salt bracken fern:

1. Wash the petioles, sort through and remove all flaccid elements; only dense and green petioles are suitable, others must be discarded;
2. Now you can place the petioles in a suitable container and line them with 1 kilogram of salt and spices. The salt must be non-iodized and coarse. Spices can be pre-mixed in a separate bowl and sprinkled with 1 kilogram of this mixture on the petioles;
3. After laying out all the layers of petioles and spices, you need to put any weight of suitable size on top;
4. The pulp should remain in this state for about 1 month, but the time can be reduced to 3 weeks;
5. After this, you need to drain the resulting juice from the mass and squeeze out the pulp a little, transfer it to pre-sterilized jars, again layering each layer with salt and spices. Now there will be 500 grams of spices left;
6. The jars are covered with lids and left to salt for another 1 month. Only after this will it be possible to open the workpiece and try unusual dish to taste. But before trying the contents of the workpiece, it is recommended to boil it in plain water or rinse well under running water, so the mixture will be more tasty and the excess salt will be washed off.

How to salt fern correctly

This plant will take quite a long time to salt, but this recipe allows you to prepare it without much time. All ingredients are mixed in a special way and left for salting. This way you can prepare a large number of petioles in one preparation. This preparation can be used as an addition to another dish or as an independent dish.

Required ingredients:

• Fern - 10 kilograms;
• Salt – 3-4 kilograms.

Step-by-step cooking instructions:

1. Sort the shoots, rinse well several times clean water, dry a little with a towel;
2. Salt and petioles should be placed in layers in a large container;
3. When the mixture is laid, you can put pressure on the surface of the mass. You can use different objects as oppression, but it is important that the oppression weighs as much as the salty mass itself;
4. The structure of the container and the pressure must be placed in a cold room, this is very important. If you store such a mass in a warm place, it will very soon sour and can be thrown away. In a cool place, the mixture will be salted correctly and in a timely manner;
5. After 2-3 weeks, you can remove the pressure and drain the resulting liquid, then the pulp can be transferred to separate jars;
6. It is better to rinse the jars in advance and sterilize them over steam;
7. The mass is transferred to prepared jars. You can salt it well again, but this is not necessary. The main thing is that the pulp is compacted very tightly;
8. The workpiece can be immediately covered with polyethylene lids that have been previously sterilized;
9. This preparation should be kept cool, and it will be possible to try it only after a few weeks. This time is enough for the pulp to cook properly and become very tasty.

Fern can be prepared different ways, but it is the salty version that will give the pods delicate taste and unusualness. This preparation must be prepared during the harvest season of this plant, and eaten in winter, when there are not enough vegetables and herbs.

For many people, it is a great discovery that such a beautiful, lush plant like fern can be used as food. Fern dishes are very common in the Far East.

Firstly, you can easily buy it there in dried and soaked form (this is the easiest way to prepare it), and secondly, you can buy ready-made fern salad. Many residents of the Far East themselves collect fern from the forests, dry it or pickle it for the winter, and then add it to dishes familiar to our cuisine. Fern salad can often be found in Korean cuisine.

However, it is worth considering that this plant must be collected strictly at a certain time in spring or early summer. During this period, it is just about to bloom leaves and looks like a small stem. The smaller the shoots, the tastier and more tender the fern salad will be.

If you collect fern stalks longer than fifteen centimeters, they will end up tough and have a bitter taste.

In this article we will talk about how to prepare fern salad yourself. The first recipe is very simple and does not require any culinary skill.

Try it and fern salad will become your favorite dish!

So, we need one or two handfuls of fern, three or four cloves of garlic, one teaspoon of ground red hot pepper, four tablespoons of soy sauce. Pour dried fern clean water room temperature and leave it for about a day so that it soaks, softens and all the bitterness comes out of it. During this time, it is recommended to change the water several times.

If you took the fern in canned form, then it should also be soaked. After this, carefully using paper towels dry the stems and place them in a pre-heated frying pan with vegetable oil.

Fry lightly for a few minutes. Then add ground red pepper, crushed or finely chopped garlic, pour in soy sauce and fry for about another five to ten minutes.

After this, cover with a lid and let it brew for a few minutes. Ready!

This fern salad can be served either cold or hot. For example, pork and this salad will taste great together.

And by adding fern to potatoes with mushrooms, you will add variety and piquancy to a familiar dish.

The following fern salad can be either an independent full-fledged dish or served as an appetizer to the main course. To prepare it we need soaked fern, 200-250 grams, four boiled eggs, one glass of cooked rice, two or three cloves of garlic, mayonnaise, vegetable oil and pepper, salt to taste.

We cut the fern stalks into pieces about two to three centimeters long and fry them in vegetable oil in the same way as in the previous recipe. Add salt, pepper, finely chopped garlic and simmer a little more under the lid. Then finely chop the boiled eggs, mix with rice, fern and season with mayonnaise.

The latter can be replaced with olive or sesame oil.

Fern salad - recipe.

How to cook

Cut the meat into thin cubes (the thickness of 2 folded matches), quickly fry in very hot oil until a crust forms and the juice completely evaporates. Add onion, cut into half rings, fry for another 1-2 minutes. the onion should remain crispy.

Add bell pepper half rings and fern, cut into pieces 3-4 cm long, fry for another 1-2 minutes. Turn off the heat, pour in soy sauce, add finely chopped garlic, pepper, sprinkle with toasted sesame seeds, mix well, cool and serve.

If desired, you can add champignons, boiled until half cooked, to the salad, or even replace the meat with mushrooms, there will be a vegetarian option.

Ingredients

Salted bracken fern – 400 g (2 small packs);

Beef fillet – 200 g;

1 sweet bolg. green pepper;

3-4 cloves of garlic;

Soy sauce – 3 tbsp. spoons;

Vegetable oil – 4 tbsp. spoons;

Sesame seeds – 15 g (1 bag);

Ground red pepper to taste

Step by step photos of the recipe

Additional recipe information

Fern happens Russian made– it is very salty. This fern needs to be soaked in cold water, changing the water for at least 5-6 hours. “Russian” fern has a dark olive color.

The product produced in China does not need soaking; it is bright green in color. They also differ in taste - Russian is more reminiscent of mushrooms, while Chinese has a natural taste. In this case, I had a Chinese-made fern.

This is my daughter's favorite salad.

Recipe: Fern salad, how to cook quickly and tasty at home

Fern salad

Every time I look forward to spring, because again I can taste bright wild garlic and tender shoots of fern. The delicious fern salad is especially popular with us. It’s even a little pity that you can only enjoy it once a year.

Tasty and tender young fern shoots are a delicacy. In addition to the fact that fern (both its leaves and rhizomes) is used in alternative medicine, people like to prepare a variety of dishes from it. This plant has found its place in many cuisines around the world.

Today we will prepare a simple but very tasty salad of fresh fern with vegetables.

Ingredients:

• fresh fern – 2 bunches
• onion – 1 head
• carrots – 1 pc.
• cucumber – 1-2 pcs.
• sunflower oil – 0.3 tbsp.
• soy sauce – 3 tbsp. spoons
• seasonings - to taste.

Method of preparing salad

1. Take a couple of bunches of freshly picked fern.
2. Rinse it under running water and chop it into pieces 5-6 centimeters long.
3. Remember that before frying, fresh fern must be boiled. This is the only way he will give away his bitterness. Place the chopped fern shoots in a saucepan, boil the kettle and pour boiling water over the fern. Leave it for five minutes, no more. Drain the boiling water and pour over the fern plain water. Now you can send it to the stove. Turn the burner on higher.
   Once the fern is boiling, count down five minutes again and drain the green sprouts in a colander. Allow excess water to drain.
4. Meanwhile, prepare the remaining ingredients. head onions peel and chop into half rings.
5. Wash the carrots, dry them and chop them, grating them on a grater with large holes. You can adjust the amount of onions and carrots based on your preferences.
   Pour sunflower oil into the frying pan, heat it and add chopped onion to the frying pan. You need to fry it over medium heat for several minutes. Do not leave the stove, stir it constantly.
   Then add grated carrots to it. Stir again and fry the vegetables a little. After this, place the boiled fern into the frying pan. Mix all ingredients well. Cover with a lid and simmer the vegetables for no more than ten minutes.
6. Wash the cucumbers, dry them, and peel them if necessary. Grind them into thin pieces.
7. Place the fried fern with vegetables in a deep bowl, add cucumber slices.
8. The salad is almost ready. All that's left is the seasoning. Add two to three tablespoons of soy sauce and press a few cloves of garlic through a press. Season the salad with allspice and your other favorite seasonings.
9. Mix well again. Salad ready. Place it on a beautiful dish or in a salad bowl and serve. Fern goes well with meat dishes. So this fern salad can become both a main dish at the family table and a side dish for a roast. Fresh fern salad is good both hot and cold. Bon appetit!
   

You can look for other recipes:

Fern salad with egg and chicken recipe from Yaga

Hello, dear readers. Fern salad with egg and chicken is my signature dish.

Of course, I’m not saying that you haven’t tried anything like this and that there wasn’t a similar recipe for fern salad before my Lordship was honored to publish it.

It is difficult to reinvent a bicycle in cooking; it can only be modernized. This is what I did in my spare time, taking little by little from all the recipes for making fern. I think it turned out well.

Well, it's not bad. Tasty! The last time I experienced the same pleasure was when I made this chocolate sponge cake.

Amazingly delicious stuff!

In general, in the Far East, where I live, fern dishes, both salted and fresh (bracken), are very popular. Almost every family considers it their duty to have a jar of salted fern in their refrigerator.

This platonic love for him is most likely due to the fact that our Blagoveshchensk is located on the border with the PRC. And Chinese cuisine in our metropolis flourishes on restaurant tables and beyond.

As you know, the people of the Middle Kingdom love to eat rather extravagant foods. It’s hard to even call them products.

So fern can be classified as one of these dishes. It must be collected for consumption when it is very young, with a curl at the end. Usually at the end of May or beginning of June.

It grows practically throughout the entire territory of our vast homeland, but for the first time, eastern people thought of preparing fern salad. Honor and praise to them for this!

So friends, this coming weekend, get out into nature to harvest ferns for the winter. Before it’s too late, otherwise it will outgrow and there will be no benefit from it.

You can't even admire the flowers. But some claim that they saw the fern bloom on the day of Ivan Kupala. Mysticism and fairy tales.

Or has someone also seen a wonderful flower?

A flower that no one has seen

I saw fern salad, I ate it, I know. Everything else is nonsense.

I don’t play with toys like that, pagan fairy tales are not for me. Although it is beautiful at midnight in the deep thicket, suddenly a mysterious flower blooms.

The simple people who follow the miracle will fall off their feet in admiration.

The goblin and the kikimora will wake up from the screams, the merman will mutter in the swamp, and the king of Koshchei Gorynych, having called, will rush to Grandma Yozhka to stay. They will sit opposite the clearing where the fern will bloom again.

No such luck, our culinary specialists cleaned up the clearing with the weed.

And I was there, and I saw a fern and a grandmother with an airplane broom. I’ll tell you the truth, I didn’t offend her, I shared the recipe for the dish with the hag. She liked him, while she was blooming with happiness, he used an old broom.

I rushed away from terrible bad weather, because I took all the fern with me.

That's how I got a salad fern. But seriously, I bought it from an old lady near the store.

I couldn’t pass by and not take advantage of such an opportune moment so as not to prepare a salad with fern, chicken and eggs.

Fern salad with egg and chicken

• 300 grams of fern
• 500 grams chicken fillet
• two eggs
• tablespoon sesame seeds
• one carrot
• onion head
• soy sauce to taste
• vegetable oil

First of all, if your fern is salty, you need to soak it. I do the same procedure with fresh ones. I soak it for a day.

Drain the water and cook for 10 minutes. This is done to remove bitterness from the fern.

All fern is ready for further use.

At the same time, boil the chicken until done.

It's a pity there is no grater for cooking carrots in Korean. Well, nothing.

I'll use a similar device.

These are the carrot strips we got for the salad. I cut the onion into half rings.

I fry vegetables in vegetable oil. Slightly to light gilding.

I cut the boiled chicken into medium-sized pieces.

Add to vegetables and lightly fry.

I fry sesame seeds in a frying pan.

I add boiled fern and cut into 5-10 centimeter pieces to the chicken with vegetables. I add soy sauce.

I add sesame seeds. Cover with a lid and simmer for 10 minutes.

Coarsely chop hard-boiled eggs. I sprinkle more on top warm salad and mix.

For those who want to get to know another representative of Chinese cuisine better, I advise you to try making a recipe for funchose salad. Here you will learn how not to make a mistake when choosing the main ingredient for a salad.

Fern salad with egg and chicken can be eaten warm. I like the taste of the salad better the next day, when it sits in the refrigerator overnight.

In the next article I will tell you, friends, a recipe for rhubarb pie. A very, very tasty specimen.

And you will also find out why I chose this filling and where I got it!

Have you been looking for salad recipes? So here they are!

I am grateful to the readers who say “Thank you!” By social buttons networks as a sign of gratitude by clicking.

I’m sure you won’t be ashamed if you tell your friends about your culinary blog.

Decorating and preparing salads with fern

Fern - incredibly valuable
natural plant and to taste
resembles porcini mushrooms, it does not
not only tasty, but also healthy:
stimulates metabolism, contains
a lot of iodine. Fern is possible
use as fresh as well as
salted in saline solution, How
salted mushrooms or cucumbers, or dried,
like mushrooms. Recipes and decoration
salads with FERN.

I love ferns very much, and in the Far East everyone is looking forward to spring, because again it will be possible to taste bright wild garlic and tender shoots of fern. The delicious fern salad is especially popular with us. Young – 10–15 days old – sprouts of fern (bracken) taste like porcini mushrooms.

The best are considered to be those whose leaf blades have not yet unfolded, with a petiole length of about 20 cm. Bracken fern is a perennial unusually valuable natural plant. Very fragile young shoots 15–30 cm long with an unexpanded paw bent into a hook are eaten; when bent, they are easily broken by hand.

Tasty and tender young shoots of fern are a delicacy; people love to prepare a variety of dishes from it, as well as from salted, pickled and dried fern.
What is the process for preparing this delicacy?

First of all, it is necessary to clear it of bitterness. Rinse young fern shoots well under running water and let them stand in the water for a while. Place the fern shoots in a saucepan, boil the kettle and pour boiling water over the fern.

Leave it for five minutes, no more. Fresh fern must be boiled. This is the only way he will give away his bitterness.

Drain the boiling water and fill the fern with plain water. Now you can send it to the stove. Turn the burner on higher.

Once the fern is boiling, count down five minutes again (once the fern heads have curled into beautiful green rings). It is important to constantly check the stems for fragility and softness while boiling. The main thing is not to overcook, otherwise it will turn out to be a mess.

Then they should be removed from the heat and placed in a colander. Allow excess water to drain.

Cut into sizes to suit your taste.

Salted, pickled or dried
fern

The main thing in preparation is to soak the fern thoroughly
within 10 - 12 hours (preferably overnight), chop finely and place in a frying pan, in heated oil, simmer or fry to get rid of excess moisture.

Simple fern salad
"In Korean"

– fern – 100 g;
— onions – 1 pc.;
- cilantro - 1 bunch;
- garlic - 2 cloves;
- soy sauce - 1 tbsp. l.;
- vegetable oil - 4 tbsp. l.;
- red hot ground pepper - 0.5 tsp;
- ground black pepper - 0.5 tsp;
- ground coriander - 1 tsp;
- salt - to your taste.

— Place the fern (fresh or salted) in a container and pour in boiling water. Leave for eight hours, then the fern can be used in a salad.

Throw ground coriander and pepper into the prepared onion.

- Then add the prepared fern, salt to your taste and add finely chopped garlic. Mix the ingredients and add soy sauce.

Simmer the fern and onion under a lid over low heat for five minutes.

— Remove the pan from the heat, add chopped cilantro and salt and pepper to taste. Mix the salad and let it brew a little.

This extraordinary salad can be served cold or hot.

with beef

To prepare the salad take:

– fern – 100 g;
— beef – 200 g;
— onions – 1 pc.;
- garlic - 2-3 cloves;
- coriander - a pinch;
- red pepper (fresh for garnishing)
- Chinese cabbage (for decoration)
- mayonnaise.
- vegetable oil;
- salt - to taste.

— Soak the fern in water (preferably overnight),
Boil for 10 minutes, cool, cut and fry.

- Rinse the beef and cut into thin strips.

Peel the onion and cut into thin half rings.

— Pour vegetable oil into the frying pan and cook the meat until golden brown, then add the chopped onion and continue frying.

— When the meat and onions are ready, add the pre-chopped fern to the frying pan.

- Continue cooking for another ten minutes. Then remove the dish from the heat and add finely chopped garlic, ground coriander, salt and mayonnaise to your taste.
Mix everything thoroughly and let the salad brew.

— Arrange the finished salad beautifully and decorate it as in the picture or as you wish. Rose can be made from ham or boiled beef.

Salad with fern
"Festive"

To prepare the salad take:

- salted fern - 300 g,
- 4 boiled eggs,
- 150 g ham,
- 150 g onions,
- oil for frying onions and ferns,
- 1 spoon of mayonnaise,
- small stalk of celery
for salad decoration
- 1 medium canned cucumber.

- Soak the fern in cold water for 10-12 hours.
— Peel the onion, chop finely and fry in oil.
— At the end of frying, add finely chopped onion
fern and fry together for 5 minutes, cool.
— Cut the ham, boiled eggs and cucumber into cubes.
- 2 eggs (grid the yolks) and use the whites (flowers) to decorate the salad.
- Mix everything and season with a spoon of mayonnaise.
— Place the salad on a plate and garnish with grated yolk, celery stalk rings and egg flowers.

Salad with fern
"Spring"

To prepare the salad take:

- salt fern,
- boiled eggs,
- carrot,
- onion,
- boiled chicken,
- mayonnaise.

- Soak the salted fern in advance.
- Cut the soaked fern and
fry with onions and carrots.
— Boiled eggs and cut the chicken meat
(leave one egg for finishing).
- Mix everything and season with mayonnaise.

Salad with fern

To prepare the salad take:

- salt fern
- onion
- carrot
- some ham
- a little smoked sausage
- fresh cucumber
- mayonnaise

- Soak the salted fern
(can be overnight), chop finely and fry.
— Fry onions and carrots along with ham.
— Smoked sausage and finely chop the fresh cucumber.
- Mix everything and season with mayonnaise.

Salad with fern
and olives

To prepare the salad take:

- fresh or salted fern -
soak the salted fern (can be overnight),
- boiled eggs
- fresh cucumbers
- some smoked chicken meat
- onion
- olives
- oil for frying fern
- mayonnaise

— Cut onions, eggs, fresh cucumbers into cubes,
smoked chicken meat,
— Add olives and ferns fried in oil.
- Mix everything, add salt and season with mayonnaise.

Fern salad - share recipes

Seryozhenka's Mommy Thinker (9796) 6 years ago

Korean fern salad

Fern salad

I am sending you a recipe for my favorite fern salad. Of all the salads on the table, this one is eaten first.

It’s better to take our native salty Far Eastern, and not the poisonous green Chinese in vacuum bags. For this salad you will need 400-500 grams of fern. medium head of onion 2-3 boiled eggs, salt, pepper - to taste.

We soak the ferns for about a day, periodically changing the water, it is advisable to soak them well, otherwise they will become very salty. Pour vegetable oil into a frying pan, chop the fern and place it in the frying pan along with the chopped onion.

Simmer over medium heat for min. 30-35, generally until it becomes soft.

Add salt and pepper to taste. Cool, place in a salad bowl, top with an egg, grated on a medium grater. When you add the salad, the egg is mixed with the fern. tasty.

In this way, the fern can be stewed with various meats(lean pork, chicken) and serve hot.

salkon Thinker (5760) 6 years ago

Korean fern salad

Fern - 200 g, carrots - 50 g, onions - 60 g,
red pepper - 1 g, soy sauce - 60 g, Bay leaf- 1 PC. sesame – 10 g, vegetable oil – 30 g

Boil fern soaked for 24 hours for 5 minutes.
Fry carrots, onions, red peppers in vegetable oil, add fern, toasted sesame seeds, and bay leaves. Season everything with soy sauce and mix.

Salad "Fern". Simple recipe
Ingredients for 2 servings: 200 g fern, 1 fresh cucumber, 100 g half-smoked sausage, 1 onion, two sprigs of dill and parsley, 2 tbsp. l. mayonnaise, salt.
Cut the soaked fern and lightly fry in a heated frying pan in vegetable oil. Add fresh cucumber and semi-smoked sausage, cut into strips.

Mix all ingredients, add salt, add sautéed onions, mayonnaise, and garnish with herbs.

Larisa Master (1398) 6 years ago

You can share the recipe, but it’s the Far Eastern fern that’s the problem :))

How to make fern salad

Korean Fern Salad Recipe

To prepare a traditional Korean fern salad you will need:
- 200 g of salted fern;
- 2 onions;
- 2 cloves of garlic;
- 1 tsp. ground coriander seeds;
- 1 bunch of cilantro;
- 2 tbsp. l. soy sauce;
- 8 tbsp. l. vegetable oil;
- salt;
- 1 tsp. ground red pepper;
- ½ tsp. ground black pepper

Salted ferns are ideal for this dish, but if you don't have them, you can use dried ones. Before cooking, be sure to soak the fern (salted or dried) in hot boiled water and leave it for 10 hours.

After this time, place the fern in a colander and let the water drain.

Then pour into the pan cold water and bring to a boil. As soon as the water boils, place the fern in the pan and boil for 5-10 minutes.

Then drain the fern again into a colander.

Pour vegetable oil into a deep frying pan, place on low heat and heat it up. Fry the onion, cut into thin rings, in oil until golden.

Once the onions are fried and have a nice color, add ground coriander, black and red pepper to it. Mix everything well and add the fern to the pan.

Pour in soy sauce, add chopped garlic, season with salt to taste and stir again. Fry the fern for 5 minutes, stirring continuously. Then cover the pan with a lid, reduce the heat to low and simmer the fern salad for another 5 minutes.

Then remove the dish from the heat. Add finely chopped cilantro to the fern and mix all ingredients. Season with salt and pepper if necessary.

It is also common to add monosodium glutamate to Korean fern salad, which gives the dishes a rich taste. But you can do without this additive.

The finished dish needs to sit for 5-6 hours, after which it can be consumed. Fern salad goes well with boiled rice.

Recipe for “Spring” fern salad

Although salads, as a rule, are prepared from dried or salted fern, that is, prepared for future use, this plant can only be collected in spring or early summer, since only young fern leaves are used for food. Therefore, salads with fern are often created spring mood. To prepare the “Spring” salad, you need to take:
- 200 g fern;
- 3 hard-boiled eggs;
- 2 fresh cucumbers;
- 1 bell pepper;
- 1 onion;
- 4 cloves of garlic;
- vegetable oil.

Soak salted fern in hot water for 4 hours. Then drain the water and soak the fern for another 2 hours in new water. Peel the onions and cut into thin rings.

Pour vegetable oil into the pan, heat it and fry the onion until soft. Then place the soaked fern in the pan and fry it along with the onion for 10 minutes over medium heat.

Add chopped garlic cloves and diced bell pepper to the pan. Mix everything well and fry for 2-3 minutes.

Then remove the pan from the heat.

Mix onions, ferns and bell peppers fried with garlic and chopped into small cubes fresh cucumbers and chopped eggs. Mix all ingredients thoroughly.

“Spring” salad is served warm.

Bracken Fern. Spring dishes made from wild herbs

bracken fern due to its excellent taste and beneficial nutritional properties, it is widely used in cooking and folk medicine. bracken fern increases immunity, improves metabolism, rejuvenates the human body, and among the peoples of China and Japan it is considered an elixir of longevity.

Young sprouts bracken. called rachis, they are collected in the spring when they rise above the ground to a height of 15 - 30 cm, and the leaves have not blossomed and are still in their infancy and resemble the curls of a snail in appearance. This occurs from mid-May to early June, depending on weather conditions.

Only young tender stems of fern are suitable for food; they are broken off by hand near the ground; the edible tender stems break with a crunch and quite easily. Stems that bend and are difficult to break are best not collected for food; this fern has already become coarse, fibrous and inedible.

When collecting stems bracken the main thing is not to confuse them with other types of ferns; it is important to know that the stems of this fern grow alone, located at a distance from each other, while in other types of ferns the sprouts emerge from the ground in a bunch from one place. Bracken fern shoots they look smooth, and ferns like ostrich and shield ferns are covered with dark scales and tiny leaves.

I usually pick a bouquet of stems that fits in the palm of my hand, then wrap it with thread and put it in my backpack. It is very important to cook the fern no later than 3-4 hours after harvesting, as the lower part of the fern stem begins to darken and become rough, and if this happens, you will need to trim the darkened lower part of the stems with a knife. Therefore, when I return home, I immediately put water on the fire, add salt and as soon as the water boils I put it in it fern sprouts.

The boiling stops immediately. And when the water in the pan boils again, I time it and cook the fern shoots for 9-11 minutes.

Then I drain fern stems in a colander, they do not break when bent and curl well into a ring, not too soft and not soggy. The tops of the stems are considered the most valuable.

You can prepare many healthy and tasty dishes from this fern.

Fern dishes. Salting young shoots.

For 5 kg of bracken fern, take 2 kg of non-iodized salt. Bunches fern stems align along the tops and cut with a knife from the bottom of the stem.

Salt in jars or barrels lined with a plastic bag. Salt is poured onto the bottom, then fern, and so on until the container is filled to the top. A thick layer of salt is poured on top and closed with a lid, pressure is placed on the lid, then the entire container is filled with brine and saline solution.

The first pickling lasts about three weeks. Then the brine is drained fern transfer to another jar or barrel, also sprinkling the fern bunches with salt - 0.5 kg per 5 kg of fern.

Lightly press down on top with a weight so that the fern tufts do not peek out from the brine. The second salting lasts three weeks. For the third salting fern shoots prepare a brine - 0.5 kg of salt per 5 liters of water.

Drain the old brine and fill in a new one instead. The third salting also lasts about three weeks.

Before use, salted fern must be boiled in water to remove excess salt.

If the fern is consumed fresh, then it should be boiled for 7–8 minutes in salted water, then rinsed and allowed to drain in a colander or sieve. After this, it can be fried, stewed, or marinated.

The taste of fern depends on the method of its preparation. The fern rhizome contains a lot of starch and, in addition, is soapy with water, has astringent properties and is a weak anthelmintic.

We make it with bracken. Fern stewed with tomatoes

Cut the prepared fern into slices and fry in vegetable oil. Finely chop the onion and lightly fry. Then combine the fern and onion, pour in sour cream and simmer until tender.

Cut the prepared tomatoes into slices and fry.
Serve the fern on a plate, top with fried tomato slices and sprinkle with herbs.
Product consumption: fresh fern - 100 g, 1 pc. tomato, butter, 1/2 onion, sour cream, herbs and salt to taste.

Fern in dough

Prepare the fern as usual, and the dough as always for batter - from egg, flour and milk, dip the fern cut into large slices into it and fry in a preheated frying pan with boiling vegetable oil. Fry the fern on all sides.
Serve the dish hot.
Product consumption: fern - 500 g, eggs - 1 pc. flour - 3-4 tablespoons, milk - 3-4 tablespoons, 1 tbsp. a spoonful of vegetable oil, salt and pepper to taste.

Fern with eggs

Finely chop the fern, add chopped onion and lightly fry in a spoon of vegetable oil. Add flour, pour in meat broth or water.

Add salt, pepper, and when the fern is cooked, add sour cream.
Hard-boil a few eggs, peel, cut into slices and place on a hot platter. Place fern on top.

Serve hot.
Product consumption: fern - 750 g, onions - 2 heads, butter - 1 tablespoon, flour - 1 teaspoon, meat broth - 1 glass, sour cream - 1 glass, eggs - 3 pcs. salt and pepper to taste.

Fern in sour cream with new potatoes

Cut the prepared fern into slices, fry in a frying pan with butter, add fried onions, sour cream and simmer. Boil new potatoes.
When serving, place the fern in the middle of the pan, place boiled potatoes of the same size along the edges and sprinkle with finely chopped dill.
Product consumption: fern - 100 g, butter - 10 g, sour cream - 50 g, onion - 10 g, new potatoes - 100 g, dill and salt to taste.

Fried fern with potatoes

Fern – 300 g
Potatoes – 6-8 pcs.
Vegetable oil – 3 tablespoons
Spices to taste and availability: black mustard seeds – 0.5 tsp. Fenugreek seeds – 1/3 tsp. ginger – 1/3 tsp. and a little asafoetida and black pepper. Salt to taste.

Place mustard and fenugreek seeds into the oil heated in a frying pan and stir quickly. As soon as the fenugreek darkens a little, add ginger, asafoetida and black pepper.

Immediately add the chopped fern and fry lightly. Add potatoes into strips. Cover with a lid and simmer until done while stirring.

At the end, add salt to taste.

Fern cutlets

The boiled fern is finely chopped or passed through a meat grinder, and stale fern is added. wheat bread, lightly fried onion, pepper, salt, raw eggs, chopped parsley. Mix everything together well, form cutlets, roll them in flour and fry in hot oil.
When serving, sprinkle with sour cream.
Product consumption: fern - 500 g, oil - 3 tablespoons, onion - 1 head, flour - 1 tablespoon, eggs - 3 pcs. white bread - 150 g, pepper, salt and herbs to taste.

Fern fried in sour cream

Fry finely chopped onion in oil until transparent, add boiled fern and fry together for another 10-15 minutes, stirring from time to time with a spoon.
Dilute flour with sour cream. Add sour cream mixed with flour to the finished fern and keep it over moderate heat until it boils again, and before serving, add a little finely chopped dill; if desired, you can put it in the oven until golden brown.
Product consumption: for 400 g of fern, 1 pc. onions, butter - 2 tbsp. spoons, sour cream - 1/2 cup, flour - 1 tablespoon, salt, dill to taste.

Dumplings with fern

300 g fern, 4-5 pcs. potatoes, 1 pc. onion, 2 tbsp. oils, salt and pepper to taste.

For dough: 3 tbsp. flour, 1-2 pcs. eggs, 1/2 tbsp. water or kefir, 1 tsp. salt. Knead the dough and let it stand for half an hour.

Boil the potatoes and mash them hot. Finely chop the onion and fern and lightly fry, mix with potatoes.

Dumplings are made as usual. When serving, ready-made dumplings are topped with butter and fried onions or sour cream.

Fern filling for pancakes or pies:
2-3 tbsp. fern, 1 pc. onion, 2 tbsp. flour, 2 tbsp. butter, 1/2 tbsp. milk or sour cream. Finely chop the onion, fry in oil until light golden brown, add the fern, fry with the onion for another 3-5 minutes, sprinkle with flour, stir. Pour in milk or sour cream and let it boil until the mixture thickens.

Use the prepared filling for pancakes or pies. The filling is much tastier hot.

Fern stew

Prepare the fern. Lightly fry the onion cut into rings in vegetable oil. Place the fern and keep it on the fire until it becomes soft.

Add flour, a few tomatoes, salt and chopped herbs. Simmer covered until done.

Can be served both hot and cold.
Product consumption: fern - 1 kg, onions - 2 heads, tomatoes - 4 pcs. vegetable oil - 2-4 tbsp. spoons, flour - 1 teaspoon, salt, pepper, herbs to taste.

Fern julienne with mushrooms

250 g mushrooms,
250 g prepared fern,
1 onion,
1 PC. carrots; to taste: butter, cream or sour cream, grated cheese, spices, salt.

Cut the onion into cubes and fry on butter. Add finely chopped mushrooms, grated carrots and chopped fern.

Salt and add spices. Fry everything well. Place into cocotte bowls.

Pour in cream and sprinkle with grated cheese. Bake in the oven.

Korean salads

1. A special grater for cutting vegetables into strips. You should get a straw approximately 2.5 X 2.5 mm and 5 cm or more long, depending on the size of the carrot.
2. Korean salt (monosodium glutanate or Ajinomoto).
3. Korean soy sauce (Brown liquid, very salty with a specific taste and smell)

Not only bracken fern is used for salads. Using this recipe you can cook radishes, beets, carrots, cabbage.

The method of preparing all vegetables is approximately the same.

Fern salad

Required:
100 g of young tender shoots of fern;
1 onion;
1 carrot;
2-3 cloves of garlic;
a bunch of parsley;
1 tbsp. a spoonful of chopped dill;
olive oil;
a pinch of ground black and red pepper;
salt to taste

Cooking method:
1. Wash the fern and boil in boiling water.
2. Cut the onion into half rings and fry in vegetable oil until golden brown, add fern.
3. Let cool, add salt and pepper, mix with chopped garlic, dill and parsley, season with salt and pepper.

Korean carrot salad

We wash and peel 3-4 carrots, about 150-200 grams each.
Chop the carrots into a large cup or bowl. You should get a long, thin straw. Season it a little with regular salt, add a spoonful of monosodium glutanate, knead the carrots like dough so that they release the juice.

We leave it for a while, let it lie and let out the juice. You can add a little vinegar to the carrots.
Pour odorless vegetable oil into the frying pan, 100-150 grams. While the oil is heating up, we peel and chop the onion. Add red pepper to the hot oil, and then add the onion.

When the onion is fried, pour it along with the boiling oil onto the carrots and mix it all. Add crushed garlic and pour about 1 spoon of soy sauce.

Koreans also add sesame seeds. If you soak wood mushrooms separately from carrots, especially with vinegar (they taste a little like pickled mushrooms due to vinegar) and mix with carrots before pouring, the result will be even tastier.

Eat small retreats When preparing these dishes, it is advisable to stick to the basic ingredients.

Composition of spices for Korean salads and for carrots in Korean. ground coriander (cilantro seeds); peppers: black, allspice, red chili, paprika; fenugreek; Bay leaf; dried ground marjoram, basil, parsley, dill; oregano; turmeric; ginger; mustard seed.

Photos of dishes with recipes:

Korean fern salad

Korean fern salad is not difficult to make. This recipe uses dry fern, which can be purchased at the Korean market.

To me personally, fern, in taste and color, resembles meat. I love it in any dish.

Fern is considered beneficial dietary dish. It is added to soups, fried, and made into salads with or without meat. There are many ways to prepare fern.

Let's prepare the simplest Korean salad.

Fern – 100 gr.
Onions – 1 pc.
Vegetable oil – 4 tbsp. spoons
Garlic – 2 cloves
Green cilantro – 1 bunch
Ground red pepper - 0.5 tsp
Ground black pepper – ¼ tsp
Ground coriander seeds – 1 tsp
Soy sauce – 1 tbsp. spoon
Salt - to taste

Pour over dry fern hot water and leave it overnight. The next day the fern is ready for cooking.

Cut the fern into equal lengths. If the fern was very dry, boil it additionally in boiling water for 5-10 minutes.

Let's prepare the salad dressing. Heat the oil in a frying pan and fry the onion in it until golden brown.

When the onion is fried, add ground coriander, black and red pepper.

Mix everything well and immediately add the prepared fern to the pan. Add salt, soy sauce, garlic, and mix everything well.

Fry the fern for 5 minutes, stirring occasionally, then cover with a lid, reduce the heat and simmer everything together for 5 minutes so that all the spices and seasonings are absorbed into the fern. Then turn off the stove, add cilantro to the fern, taste it, add salt or pepper if necessary.

A white crystalline seasoning called yannimi, or in other words monosodium glutamate, is also added to the salad. This seasoning gives the salad a special, richer taste.

But I don’t add it, because now you can’t tell where the natural seasoning is and where the chemical one is.

Korean fern salad can be eaten cold or hot as you wish. It goes very well with any rice.

Bon appetit and good mood!

How to properly prepare fern?

Fern can be called one of the plants taste qualities which can conquer even the most picky eaters. You can use it to prepare many delicious salads and hot dishes, as well as prepare and store it for the winter.

What parts of the fern can be eaten?

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

Fresh, just 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 preparing the fern, you need to keep it in the refrigerator for at least 3 days or boil it for 10 minutes (the water should be salted) - this will eliminate the possibility of poisoning.

How to salt fern?

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

There are two ways to salt fern:

Using brine

1. Add one and a half teaspoons of salt to 1 liter of water and bring to a boil - this creates a brine.
2. Ferns are placed in pre-sterilized jars and filled with hot brine.
3. Then the jars are rolled up, covered with a towel and, after cooling, put in the refrigerator or a dark, cool place.

Dry method

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

The video will tell you more about this salting method:

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 the pan, lower the fern sprouts and cook them for 2 minutes after boiling. Then drain the water immediately.
2. Add the remaining ingredients to the boiled fern: salt, sugar, spices to taste and chopped garlic.
3. Let the salad brew for 56 hours and serve.

A detailed master class on preparing 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 preparation scheme is slightly different:

1. The fern is boiled for no longer than 10 minutes.
2. Next they make the dressing. 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 the 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,
• fish,
• a raw egg,
• butter,
• canned corn.

Heat the oil in a frying pan, add the fern, then the fish, then add the egg. After it sets (whitens), add corn to the pan.

After a minute, you can already serve the dish to your guests.

Hot dishes made from fern

Bracken stew

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

To prepare the stew we will need:

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

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

Soup with potatoes and lard

To prepare it you will need:

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

To make fern soup:

1. The lard is cut into small cubes and chopped onions are fried on it.
2. Then the fern is added to the pan (it is first cut into pieces 3 cm long).
3. Add flour to the onion and fern, cover the pan with a lid and simmer for at least 20 minutes.
4. Boil potato cubes in a separate pan.
5. After that, frying lard, onions and ferns is added to a saucepan with the finished potatoes and the remaining water from cooking them.
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 fern sprouts are often compared in taste to mushrooms, which, in turn, provide a win-win flavor combination with beef. That is why, when preparing fern with meat, it is recommended to use beef pulp.

Ingredients for the stew:

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

To prepare fern with meat:

1. Pieces of meat cut into thin slices are pre-marinated. To do this, soak the pulp in brine, which contains ground pepper, olive oil, and soy sauce.
2. Fry the onion in oil (until golden brown) and remove from the pan;
3. Instead of the removed onion, place the meat in the frying pan; it must be fried for 10 minutes.
4. Add chopped salted fern to the meat and cook for about 7 minutes.
5. Then add soy sauce and previously fried onions. You need to salt the dish at the end, since soy sauce is used (more often than not, additional salt is not needed at all).

• Recipes for salads with ginger dressing All recipes for salads with ginger dressing have been used more than once for cooking. They refer to salad recipes with dressing. Also pay attention to our collection of salad recipes with original dressing. Vegetable salad with ginger [...]
• Salad Favorite Salad with unusual name The favorite is incredibly tasty and occupies a leading position. This salad is good because it is not only tasty and filling, but also very bright and attractive in appearance.

It is easy to prepare and does not require a large amount of rare ingredients. […] Fried fern The taste is vaguely reminiscent of fried mushrooms. Since ancient times, this useful and mysterious plant has been included in the diet of peoples. Far East

, as well as Korea and Japan. It is one of the most ancient plants on earth, appearing about 400 million years ago and surviving to this day. It is believed that the forming material coal

Mysterious belief about magical and magical properties The fern flower remains a mystery to this day.

“Pundits” claim that ferns do not actually bloom, denying the mythology of the Slavic culture, according to which the fern flower was endowed with magical properties.

Wikipedia: “this mythical fern flower blooms for only one moment, on the night before Ivan Kupala, it is very difficult to pick it, because a certain (let’s say) force prevents it . But to the one who succeeds, clairvoyance and power over this force, as well as all the secrets and treasures of the world are revealed."... this is the belief...

There are many types of ferns in nature, but only bracken fern, ostrich fern, osmunda fern, and some other less common species are considered edible.

What are the benefits of fern?. To begin with, I will note its low calorie content, only about 34 kcal per 100 g. Young shoots of fern contain riboflavin, tocopherol, carotene and nicotinic acid. From trace elements: iodine, calcium, potassium, magnesium, manganese, sodium, copper, nickel, sulfur and phosphorus. Fern is rich big amount proteins and healthy carbohydrates. The protein found in fern is similar in composition and properties to the protein contained in grain crops, which is easily digestible. Unique useful property Fern is rightfully considered to have the ability to remove radiation from the body. In addition, fern stimulates metabolism and relieves stress.

For cooking, young fern shoots are collected, from which a variety of different dishes: fern is fried, all kinds of salads are made with it, hot dishes with meat are prepared, and it is also salted and dried, preparing for the winter.

Attention: It is important to know that fresh fern cannot be cooked immediately; it must lie in the refrigerator for 3 days - this eliminates the possibility of poisoning. If you are going to salt the fern, you can do it right away.

Ingredients for the recipe "Fried Fern"

Fern 2-3 bunches

Onions 4-5 pcs

Carrots 2 pcs

Butter 50 gr

Sour cream 50 g (optional)

Salt

How to cook

Fried fern recipe

1. Take young, fresh shoots of fern, wash, boil for 10 minutes in salted water, preferably changing the water 2-3 times.

If you are cooking from salted fern, then first of all you need to soak it in a large amount of water - for at least 10 hours, changing the water every 2-3 hours. This removes excess salt and bitterness. Next, you can boil the fern for 1-2 minutes to completely remove the bitterness, but you shouldn’t boil it longer, as the fern will become too soft.

2. While the fern is cooking, peel the onions and carrots. Next, the carrots are grated on a coarse grater, and the onions are finely chopped and everything is fried in butter.

3. Throw the finished, boiled fern into a colander to remove excess moisture and add to the onion and carrot frying. Mix everything and fry for 7-10 minutes. You can add a little sour cream at the end and simmer for another 3 minutes under a closed lid.

Fried fern goes well with boiled potatoes and any meat. I served the fern with boiled potatoes and it turned out to be a balanced, fat-rich, tasty, satisfying and healthy second course. In addition, I propose, based on this basic recipe for fried fern, to prepare a Korean fern salad:

Fried fern. Korean salad

Ingredients: Fern, onion, butter, garlic, red and black pepper, coriander, soy sauce, salt, sugar.

How to cook: Boil the fern for 10 minutes. At this time, prepare the dressing: fry the onion in butter, then add garlic, coriander, soy sauce, ground red and black pepper, salt, sugar to the pan. Next, we put the fern into this frying and fry everything together for about another 7 minutes. The salad is ready, you can serve it immediately hot, this salad with fern is just as tasty in the cold version.