Common bracken in medicine and cooking. Korean fern - recipes for preparing delicious and savory dishes

Fern is considered one of the most ancient plants. In its genus it has about 20,000 varieties. But not all of them are considered edible. For example, a species such as the common bracken is the most popular variety. Which is mainly used in food. This is exactly what we will talk about today.

It is preferable to harvest such a plant in the fall or in early spring. The main thing is not to miss the moment of collecting ferns. The flowering of bird cherry, lilac and lily of the valley clearly signals this to us. You should choose young bracken plants, which are fronds that have not yet fully developed. The height of such a shoot should not exceed 25-30 cm. Pay attention to the diameter, it should be higher than 5 mm.

You know, if you cook fern following all the recommendations, the taste will be characteristic of mushrooms. For example, in Japan, this herb was considered a delicacy. From which “warabi-mochi” was prepared, these are pastries that are filled pies.

Look how much you can cook from ordinary-looking plants. We recently discussed with you amazing recipes from and, today we studied fern in detail. You can get so many beneficial vitamins by simply eating these foods.

Preparing fried fern from fresh

Let's look at the simplest cooking recipe first. It's quite easy to prepare great option for beginners. As a result, you will receive a delicious appetizer for the table that will go perfectly with any side dish.

We will need:

  • bracken fern - 400 gr.
  • tomato paste - 2 tablespoons
  • garlic - 4 cloves
  • onions - 1-2 pcs.
  • vegetable oil - for frying
  • salt - to taste

Preparation:

1. Fern is prepared very quickly. The main thing is to take care of its processing in advance.

Bracken fern has a specific bitter taste, so it is necessary to get rid of this defect in advance. This is very easy to do; fill the herb with water and add salt. Leave to soak for a day.

We wash the soaked plant under running water. Place in a saucepan or frying pan and fill with water to the very top. Place on pita and bring to a boil. Then reduce the gas to medium and cook for 10-15 minutes.

Then drain the boiled mixture into a colander. Leave on the counter until completely cooled. We will not carry out any manipulations with the fern for now.

2. Onion is one of the equally important ingredients in this dish. We peel it, wash it and chop it finely. You can use the shape in half rings for cutting, this is not so important.

Pour a small amount of vegetable oil into a deep enough frying pan. Which, by the way, can be replaced with olive oil, it will be much better. And fry our chopped onions until golden brown. Don’t forget to stir and reduce the gas to minimum so that the vegetable has time to cook.

At this time, you can start cutting ferns. Don't grind it too much, otherwise we'll end up with porridge. Cut approximately one stem into three parts.

Then add it to the fried onions. Mix everything and continue the frying process. But already two ingredients.

3. Since this bracken fern dish contains tomato paste. Then we will carry out small manipulations with it. Pour literally a drop of vegetable oil into another smaller frying pan. Add tomato paste and fry it for 3-5 minutes, stirring constantly, this product tends to burn.

Then add the prepared fried tomato paste to the fern. Salt thoroughly, season with salt if necessary.

For more piquancy, you can add garlic. To do this, peel it and cut it into thin slices. Can be passed through a press.

The finished dish can be served hot. But it is still preferable to eat fried fern when it has cooled slightly. This snack option is an excellent addition to fresh side dishes, especially potatoes. By the way, don’t forget to sprinkle the bracken fern with fresh herbs before serving.

Salting bracken for the winter

Pickling ferns is quite an interesting activity. This process occurs in several stages. Today we will look at each of them in detail. And in the spring you will be able to do everything yourself. I assure you that it will take very little time.

We will need:

  • fern - 10 kg.
  • salt - approximately 7 kg.

Preparation:

1. The first thing we need to do is collect the fern. In this case, we will need quite a bit of it, about ten kilograms. But if for some reason it was still not possible or you simply didn’t want to salt that amount, simply reduce the amount of salt to the desired value.

We wash the prepared bracken fern and divide it into thick bunches. And we wrap each of them with a regular elastic band. In this form, salting is much easier. Place it in a prepared deep container in one layer. Sprinkle generously with salt on top. Don’t worry about over-salting, this won’t happen at this stage.

2. Place the second layer on top of the prepared first layer and sprinkle with salt again.

Now, with the help of a little manipulation, we will put the entire resulting mass under the press. To do this, you should put something very heavy on it. In our case this is the usual cutting board and a canister of water.

Leave the bracken fern in this position for a day.

3. After a while, we remove all the prepared press. Now our task is to turn all the grass the other way around, i.e. the bottom should be on top. In a word, mix everything thoroughly.

Cover the top again with a press and leave the resulting mass for another day.

So we are almost coming to the end of the salting season. We take out the press again and drain the resulting brine. And now we add salt for 10 kg. fern 2 kg. salt. Lightly gut it with your hands so that each of the bunches is salted.

In addition to salt for pickling, it is advisable to use various seasonings, which will give the fern an amazing taste and aroma.

We put the whole mass under the press again. In this case, you can use two cans of water, both placed different sides. In this way, salting will occur synchronously. Leave the fern for another 2 days.

After the time has passed, remove the press. We place the plants in the prepared containers, compacting them well. You need to spread it to the very top, then fill the entire surface with the resulting brine. Cover with lids and store in a cool place.

This pickling is ready in 21 days. But it is not recommended to eat it immediately. It is necessary to soak it in water for 10-15 hours, while constantly changing the water itself.

Salted fern can be used in salads and as a table appetizer.

Korean bracken salad

We salted the fern in the previous article. Now I propose to prepare a wonderful salad from this preparation. Which will include a large number of vegetables and even pork meat. Which you can replace for example with chicken breast, it will turn out no worse.

We will need:

  • salted fern - 100 gr.
  • bell pepper - 1 pc.
  • cucumber - 1 pc.
  • onion - 1 head
  • carrots - 100 gr.
  • meat -300 gr.
  • salt, pepper - to taste
  • mayonnaise - to taste

Preparation:

1. We take out the salted bracken fern from winter preparations. We wash it and soak it in cold water at 10 o'clock. Only after this can it be used in food.

Then we cut the salted plant into small pieces 1-1.5 cm in size. To make cutting more convenient, fold the stems into one bunch to make it easier to hold in your hand.

Now peel the onion and cut it into half rings. To prevent the vegetable from becoming bitter, soak the onion in cold water for 20 minutes before slicing.

Let's start frying. Pour a small amount of vegetable oil into the frying pan and heat it up. Next, add the chopped fern and fry it for 5 minutes. Then add the onion and continue the frying process until the onion is fully cooked.

2. Peel the bell pepper from the seeds and remove the core. Wash again and cut into lengthwise slices. Then we chop each of them into smaller pieces.

Now fry the pepper in a frying pan. Pour in a little vegetable oil, heat it up, add the product. Heat treatment carry out for 5 minutes. Then cool on the counter at room temperature.

3. Wash the cucumbers and remove the stems. The cutting will be the most common - into strips. Since most of the ingredients correspond specifically to this shredder. This way the salad will look much more appetizing and beautiful.

4. There is one more product left that we have not yet touched upon: meat. In this case we will use pork. We wash the pulp and dry it with a paper towel. We do not cut into long strips, but rather thinly. This way the meat will cook much faster.

All the ingredients are prepared, it's time to start serving. Mix all the products in one bowl, add Korean carrots, salt and pepper to taste.

Our fragrant fern salad is ready. You must decide for yourself about the filling. This dish can be presented with either mayonnaise or vegetable or olive oil.

An amazing option for preparing fern with meat

I really liked this recipe for its simplicity. Very easy to prepare and serve too. The main thing is to take care of the freshness of the products in advance. Meat in this option we will use beef. You can replace it with any other. For example, by adding chicken, your dish will become more dietary and healthy. Therefore, fantasize and everything will work out.

We will need:

  • bracken fern - 300 gr.
  • beef meat - 300 gr.
  • onion - 1 pc.
  • garlic - 0.5 heads
  • carrots - 1 pc.
  • soy sauce - to taste
  • salt and pepper - to taste
  • sesame seeds
  • ajinomoto seasoning - 1 tsp.

Preparation:

1. The first thing we need to do is decide what kind of fern you will use. Perhaps it will be salty or fresh. And only after that we will understand what method we will use to process the plant. If you still choose fresh, then first soak it in water with added salt for 10 hours. Then rinse thoroughly.

Then cut it into pieces 3-4 cm long. Fill with water, put on fire and bring to a boil. Then cook for 10-15 minutes.

Make sure that the fern does not boil over. Otherwise, in a salad it will look like porridge.

Then remove the colander. You can leave it here until all the broth has drained.

2. We will use beef meat. It is advisable to take the pulp without bones. Wash the piece and cut into thin slices.

We will bring the meat to readiness in a frying pan. Pour in a small amount of vegetable oil and add the chopped pulp. Next, add the carrots and onions, pre-chopped into strips. Fry the whole mass until cooked.

Then add the boiled fern, which was previously drained in a colander. Mix everything thoroughly. Add soy sauce, pepper and salt to taste. Let everything simmer for 5 minutes.

pay attention to taste qualities soy sauce. If it is too salty, therefore, the amount of salt itself should be reduced.

Our dish is already ready. There are only a couple of moments left. Season the salad with garlic and sesame seeds. Mix again; it is preferable to serve this appetizer in a deep plate. Sprinkle a handful of sesame seeds on top.

Can be served either cold or warm. Bon appetit!

Making a delicious salad with salted fern egg

I propose to consider another salad that includes bracken fern. You know that this plant is considered quite healthy and low in calories. 100 grams of this herb contains only 34 calories. You can find out how useful it is by watching the video below.

Now we will look dietary recipe preparations. We will prepare it with the addition of the same healthy ingredients as eggs and pickled cucumbers. True, our dressing will be mayonnaise. You can replace it with olive oil.

We will need:

  • bracken fern - 400 gr.
  • table egg - 3 pcs.
  • mayonnaise - 100 gr.
  • pickled cucumber - 1 pc.
  • garlic - 3 cloves

Preparation:

1. We decided to use salted bracken. Therefore, before cutting it, you need to soak it in cold water for 10 hours. And it is advisable to change the fluid as often as possible.

We chop the soaked fern quite finely, compared to previous recipes.

2. Peel the onions. Wash and chop, as finely as fern.

Pour a small amount of vegetable oil into the frying pan. Add onion to it and fry for 3-5 minutes. Then add chopped fern here and mix.

Simmer for 5 minutes. Then take it out and let it cool on the counter at room temperature.

3. Remove the pickled cucumbers from the brine and let it drain a little. Cut into thin slices, then into small cubes.

Boil a chicken egg and remove the shell. We cut randomly, but not coarsely.

It's time to mix all the prepared ingredients in one bowl.

We will season it with mayonnaise, adding garlic through a press in advance. Salt our salad to taste and mix well.

We will put it on a plate, but not in a heap, but in a special one round shape. This is done very easily; we place the mold in the middle of the plate. Then we post ready dish, compact well and release the salad from the ring. You can decorate the top with sprigs of greenery.

Useful properties and contraindications of bracken fern

In the previous article, I promised to talk about the beneficial qualities and contraindications of fern. This is exactly what we will talk about now. Experienced herbalist Efimenko will tell us about this in more detail. Where will he consider not only beneficial features, but will also tell you about the use of this plant. After all, you probably know that fern has a wide range of positive factors.

Today we have reviewed a large number of recipes. They all taste amazing. Your task is to choose one of the options and try it in practice. I assure you it will turn out very tasty, the main task is to make every effort.

This is where my article ends. I would like to wish that all the dishes you prepare turn out perfectly. If the article was useful, just click on the button social networks, and share it with your family. See you again!

The fern is considered one of the oldest plants on earth, Bracken Fern Due to its excellent taste and beneficial nutritional properties, it has been widely used in cooking since ancient times. different nations peace 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. It is boiled, fried, stewed, pickled, salted, and used to prepare salads and independent side dishes.

Various salads are prepared from it, soups and main courses are cooked, a delicious seasoning is made, as well as salted and pickled; bracken tastes like mushrooms, sometimes similar to asparagus. Young sprouts bracken, called rachis, are collected in the spring at a time 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. They pour on top thick layer salt and close the lid, put pressure on the lid, then fill the entire container 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, oil, 1/2 onions, 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 heated frying pan with boiling water. 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, 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, young 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, butter - 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 in 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. 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.

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 the carrots separately tree mushrooms, especially with vinegar (they taste a little like pickled ones because of the vinegar) and mix with carrots before pouring, it will turn out even tastier. There are small deviations in the preparation of these dishes, but it is advisable to stick to the main ingredients.

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

Recipes from country weeds

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 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 in 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 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. Peel the onion head 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 or three tablespoons of soy sauce, 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! Last time I felt the same pleasure 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 Celestial Empire 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 they thought of preparing fern salad oriental people. 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 use this the right moment, so as not to prepare a salad with fern, chicken and egg.

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 in choosing the main ingredient for the 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 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 it will be 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.

Thus, fern can be stewed with various meats (lean pork, chicken) and served 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 the 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 cold water into the pan 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 onion is fried and gets 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 are usually 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 often create a 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 with fresh cucumbers cut into small cubes 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, 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, stale wheat bread, lightly fried onions, pepper, salt, raw eggs, and chopped parsley are added. 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 in 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.

There are small deviations in the preparation of these dishes, but it is advisable to stick to the main ingredients.

Composition of spices for Korean salads and Korean carrots. 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 salads are made 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 whose taste can conquer even the most picky eaters. You can make a lot of things from it delicious salads and hot dishes, as well as prepare and store for future use 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, the frying of lard, onions and fern is added to a saucepan with the finished potatoes and the remaining water from boiling 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 The salad with the unusual name 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 large quantity rare products. […]

Fern salad belongs to a rare category of exotic dishes that are distinguished by a lot of useful properties. Juicy shoots have a pronounced mushroom flavor and go well with meat, vegetables, Asian sauces and spices. Fried, boiled or pickled, they are an excellent appetizer for any table.

How to make fern salad?

Salad with fern - recipes with which you can prepare a variety of snacks. Fresh and salted shoots are used in cooking. Before cooking, both must undergo heat treatment. They are soaked in salted water to avoid a bitter taste, boiled or fried, and then added to snacks.

  1. Delicious fern salads attract not only their nutritional qualities, but also their ease of preparation.
  2. Salted fern should be soaked in cold water for 3 hours. Pork and garlic need to be simmered in soy sauce. After 3 minutes, add the fern slices and fry for another couple of minutes. Add chili pepper, soy sauce and serve.
  3. The soaked fern can be lightly fried in a pan with onions and shrimp. Add a couple of spoons of tomato sauce and simmer for 10 minutes. The salad can be served warm or chilled.

Fresh fern salad is a rare delicacy that can only be prepared in May, when the shoots are ripening. It should be remembered that fresh plants must be soaked in cold water for a day and then boiled. The boiled shoots are fried very quickly, adding soy sauce and garlic for taste.

Ingredients:

  • fresh fern - 500 g;
  • carrots - 80 g;
  • clove of garlic - 4 pcs.;
  • soy sauce - 100 ml;
  • ground red pepper - 5 g;
  • oil - 60 ml.

Preparation

  1. Soak fresh fern in salt water for a day, changing the water frequently.
  2. Cook for 10 minutes.
  3. Chop onions and carrots. Add fern and fry.
  4. Add soy sauce and garlic. Stir.
  5. Refrigerate the fresh fern salad for two hours.

Salted fern salad


Fern salad without meat will please vegetarians. It is light, low in calories, healthy and superior to meat in protein content. The dish is prepared from salted fern and does not require time for heat treatment. You just need to marinate the soaked shoots in vinegar and garlic, and after 2 hours mix with fresh vegetables.

Ingredients:

  • salted fern - 400 g;
  • bell pepper - 1 pc.;
  • tomatoes - 2 pcs.;
  • red onion - 1 pc.;
  • clove of garlic - 4 pcs.;
  • oil - 120 ml;
  • vinegar - 20 ml;
  • sugar - 10 g;
  • fresh parsley - a handful.

Preparation

  1. Soak the shoots in water for 3 hours.
  2. Chop, mix with oil, vinegar, sugar and garlic.
  3. Refrigerate for 2 hours.
  4. Chop fresh vegetables.
  5. Pair them with a fern.
  6. Season the salted fern salad with oil, herbs and serve.

Korean fern salad


We have all repeatedly encountered fern, which today grows not only in the forest, but also in a flower bed near the house. However, few people know that these plants can be used for food. It’s not enough to know the recipe for how to cook fern; you also need to understand what type of this plant you can eat.

To use such a non-standard ingredient in cooking, you need to know its value as a food product. Edible fern contains the following substances;

  • alkaloids;
  • saponins;
  • hydrocyanic and hydrotannic acids;
  • starch, flavonoids;
  • tannins;
  • essential oils.

These components give the flower medicinal properties, which allow you to treat some disorders of the internal organs. This is the benefit of the plant. These substances also give the plant a bitter taste. To prepare this flower deliciously, its shoots must first be soaked in water. You need to soak for several hours. The calorie content of this product is 34 kcal.

Video “How to cook fresh fern”

In this video you will learn a recipe for making fresh fern.

What parts of the plant are edible?

You need to know that dishes from fresh or salted fern are prepared only from edible varieties: ostrich (ostrich) and bracken (taiga species). Other varieties (for example, osmund) cannot be boiled, stewed or fried. Such food is highly likely to be harmful.

You can only eat young shoots that were collected in May before the leaves turn. Fresh cut stems should not be eaten immediately. They should be prepared. At the same time, the workpiece itself can be stored for quite a long period of time. But for this it needs to be properly frozen or salted. The salting process is carried out according to a special recipe.

Fresh cut shoots must be kept in the refrigerator for 3 days. Such sprouts will retain their beneficial properties and will not become too bitter. Also, parts of the plant can be boiled for 10 minutes in salt water. This is the main condition to avoid getting food poisoning.

You can only eat ferns that have been soaked in water for a long time or have been boiled.

Cooking methods

Today there are several ways to prepare this plant:

  • salting;
  • frying;
  • stewing.

How exactly to prepare this ingredient is up to everyone to decide for themselves, based on their own culinary preferences.

Pickling

Usually dishes from salted fern are prepared in the cold season. In salted form, this product can be prepared during home preservation. The result is a good snack.

To salt or pickle fern, it must be properly prepared. First, the scales are removed Brown. They usually remain in the folded spirals of leaves. To do this, each sprout should be washed well. It is better to soak them. The plants are then boiled in salt water (at least 15 minutes). After this, the liquid is drained and the stems are washed again.

The prepared blanks are placed in jars and stored for several seasons. Before rolling the stems, they are filled with special brine (1 liter boiled water pour 15 g of salt). Banks are upside down and under warm blanket until completely cooled. The result will be a very tasty bracken.

There are a wide variety of recipes that indicate how to prepare salted fern. Choose the best option for you and start cooking.

Hot dishes

If you fry or boil fern in fresh, then you can easily and fairly quickly prepare almost any hot dish and even soup. Moreover, anyone can do this if they have the right recipe at hand.

Most often, fern is fried with meat. It could be pork, beef or chicken. You can also make a stew from this ingredient. This dish can be used as a side dish for fried meat or served on its own.

To prepare the stew you will need:

  • medium bunch of fresh stems. The sprouts should fit in the palm of your hand;
  • onion (1 head);
  • carrots (2 pieces);
  • vegetable oil.

You can use tomato paste and spices to taste. Some even prefer to add a pie without filling.

The stew is prepared as follows:

  • First you need to chop the bracken stems. You should get pieces 5 cm long;
  • then they are boiled. Cook after boiling for 10 minutes. If you overcook the sprouts, they will turn into mush;
  • carrots and onions are fried in a frying pan;
  • After this, boiled fern, spices and tomato paste are added to the vegetables.

The dish is placed on a plate after excess moisture has evaporated from the pan.

Roasted bracken with pork also tastes great. To prepare such a dish, you just need to chop its two main ingredients and fry it on sunflower oil in a frying pan. Spices here are also selected according to taste. Since this dish came to us from Asian countries, it is quite appropriate to use soy sauce as a dressing.

Snacks

In addition to pickles and fried foods, a wide variety of snacks are prepared from the edible type of fern. To prepare a salad with this component, you will need the following set of ingredients:

  • bracken sprouts (large bunch);
  • chicken eggs (several pieces);
  • mayonnaise;
  • green onions;
  • shrimp or squid. You can use any seafood;
  • soy sauce and spices.

The salad is prepared according to the following scheme:

  1. The shoots of the plant are soaked. After this, they are boiled and cut into large pieces.
  2. Next, chop the green onions.
  3. Seafood and eggs must first be boiled and then cut into equal pieces.
  4. Mix all the ingredients together, after adding mayonnaise to them.

To give the salad oriental notes, add spices to taste and soy sauce.

You can also make a Korean salad. The bracken is first brought to a boil. After the water boils, it should continue to cook for two minutes. Then it is cut into pieces. After this, parts of the stems are seasoned with black and red pepper, sugar, salt, coriander, soy sauce and vegetable oil. All this is mixed and served to the table.

Using different recipes for preparing fern, you can prepare a wide variety of dishes: from appetizers and salads to complex and multi-component culinary masterpieces. The main thing is to use it only for food. edible species fern, which also must undergo heat treatment.