Preliminary processing
Before using bracken fern for cooking, it is necessary to pre-process it, the purpose of which is to get rid of the bitter taste inherent in fresh fern, and to remove excess salt from the salty one. There are two main ways to prepare ferns: soaking and boiling.
Fresh bracken fern for a day is placed in a container with cold, slightly salted water. Water is changed periodically. After soaking, the fern must be lowered into a pot of boiling water, boiled (from the moment of boiling) for 2-3 minutes. after which it can be stewed or fried.
If you do not have time for soaking, then the fern can be boiled in two or three doses. To do this, it is cut into pieces of the required length, poured with cold salted water, brought to a boil and thrown into a colander. The procedure is repeated two or three times until the bitter taste is gone. At the same time, it is very important not to let the fern boil, since fresh rachis quickly boil soft, become soft and, during subsequent cooking, turn into an unpleasant slurry for eating, besides, they lose their mushroom taste.
Salted fern must be well soaked in fresh water to remove excess salt (bitterness in a properly salted fern should no longer be). Soak usually 12-15 hours, changing the water as often as possible. In any case, the salinity is determined by taste (the fern should become almost bland), given that when using seasonings containing salt, the dish can turn out to be over-salted. You can speed up the desalination process by flooding the salted fern with hot (80-90˚C) water. The procedure is repeated 2-3 times in 20-30 minutes. Salted fern tolerates heat treatment more steadfastly than fresh, therefore, after soaking, the fern can also be boiled for 3-5 minutes. and use to prepare various salads, fry or stew.
dried fern
For cooking, dried fern must first be soaked several times changing the water, and then boiled. Here you can draw an analogy with the preparation of dried mushrooms, with the only difference being that the water in which the fern was soaked is not used for further preparation.
Cooking recipes
In the second stage, the fern is used to prepare a wide variety of dishes. It can be fried, stewed, used for salads, casseroles or as a filling for dumplings and pies. In general, the fern opens up a vast field for culinary fantasies. Here are some of the most traditional recipes, then experiment for yourself:
Fried fern
In a well-heated frying pan with vegetable oil or fat, put the fern, cut into pieces of the required length (usually 3-5 cm). Fry with the lid ajar (or without), stirring occasionally to evaporate excess moisture. When the fern ceases to stew and begins to fry, add pre-blanched onions and, increasing the frequency of stirring, bring to readiness. The degree of readiness is determined by individual tastes - you can only lightly fry the fern, you can bring it to a crispy state. Try different options. At the end of cooking, you can add finely chopped garlic, and use carrots, sweet peppers, tomatoes and other vegetables along with onions. You can also fill the fern with an egg or sprinkle with grated cheese. You can use any seasoning you like, but I would not recommend formulations that include bitter ingredients. You have to be careful with the bay leaf too. If you use soaked salted fern for cooking, you need to be careful with salt and seasonings containing salt. It is better to salt at the end, after tasting it.
Fern stew with meat
To prepare this dish, we need the following ingredients in equal quantitative ratios:
Meat
. salted or fresh fern
. vegetables (onions, carrots, sweet peppers).
Any meat can be used, but the best, in my opinion, is not too fatty pork.
Cut the meat into small pieces, quickly fry in a very hot pan with vegetable oil until golden brown, add a little water, close the lid and simmer over low heat until tender. Cut the prepared fern into pieces of 4-5 cm, add to the meat, mix thoroughly and simmer for 5-7 minutes, stirring occasionally. Then add separately fried onions with carrots and sweet peppers, spices, a little bay leaf, allspice (peas) to the dish, mix and simmer for another three minutes. Add finely chopped garlic, mix again, remove from heat, close the lid and let it brew for a bit.
Soy sauce gives the dish a special taste, which is best added in two stages: in the process of stewing meat and at the time of mixing the ferns with vegetables. Considering that soy sauce is a rather salty product, regular salt and seasonings containing salt should not be used.
You can use any side dish for the dish, it all depends on personal preferences. I think rice is the best for this dish.
Important point: when using fresh fern, do not overcook it at the pre-preparation stage. It is best to soak it thoroughly and only simmer in boiling water. Otherwise, you will end up with an unattractive-looking mess.
Orlyak - an exquisite dish of the Far East
An exquisite dish of the Far Eastern cuisine is served not only by Far Easterners, but by well-known chefs. They talk about the incredible usefulness of the fern, that this dish is simple and tasty, and if you collect the fern yourself, it’s also cheap. By the way: for sophistication, it is the bracken that is needed, it is harvested in May-June exclusively at the stage of milky maturity, when it crawled out of the ground in the form of a snail, i.e. the leaves haven't unfolded yet.
CROWN DISH: FERN WITH MEAT
Soak the salty bracken fern in water in advance (fresh ones also need to be soaked for several hours to remove the bitterness). Taste it - it should be completely bland. Cut the fern into pieces of 4-5 cm. Cut the beef pulp into thin small slices and lightly marinate (ground black pepper, a tablespoon of any vegetable oil), soy sauce. Do not salt the meat. Chop the onion and fry it until golden brown in a preheated pan with vegetable oil. Put the onion in a separate bowl. Heat the frying pan to a high temperature and quickly fry the meat (5-10 minutes). Add the fern to the meat and fry for 5-7 minutes, the finished fern should still be slightly crunchy inside. Add fried onions. Season with soy sauce. Stir. Salt to taste if necessary. Turn off the heat, cover with a lid and let stand 5 minutes. This fern is served both hot and cold.
SALADS WITH BEACH
gourmet
100 g salted fern, 100 g krill meat (or small shrimp), 200 g potatoes, 100 g onions, 80 g butter, 100 g tomato sauce, herbs, spices. Lightly fry krill (shrimp) meat in butter or margarine, combine with browned onions. Separately, fry medium diced potatoes until half cooked and add shrimp or krill meat with onions. Salted fern must first be soaked, changing the water, for 2 hours, then boil for 12-15 minutes, cool, cut into small pieces. Combine everything, add tomato sauce and simmer until cooked for 15-20 minutes.
Taiga
For 400 g of fern - 120 g of onions, 100 g of carrots, 3 cloves of garlic, 5 g of salt, 15 g of sugar, 15 g of vinegar. Soak fern in cold water, cut into small pieces, add salt, sugar, vinegar, garlic, fry onions and carrots in vegetable oil, mix with ferns. Let it brew for 1-2 hours.
Oriental
50 g of ferns, 50 g of boiled squid, 50 g of pickled cucumbers, 40 g of boiled rice, green onions, parsley and mayonnaise to taste. Cut into strips and mix, put in a bowl on a plate, garnish with egg, squid and herbs.
Fern with eggs and rice
3 art. l. boiled rice, 3 tbsp. l. fried fern, 2 pickled peeled cucumbers, 1 hard-boiled egg, green onion, mayonnaise and parsley to taste. Rice, pickles, fried bracken and green onions cut, season with a part of the mayonnaise, put in a salad bowl, pour over the rest of the mayonnaise, garnish with an egg and parsley.
Orlyak with sesame and carrots
400 g fern, 1 small carrot, 1 small onion, 2 g red pepper, 2 bay leaves, a little sesame oil and soy sauce to taste. Soak the bracken for a day, boil for 5 minutes, chop, fry in rast. butter with carrots, onions, red pepper, sesame and bay leaf. Then transfer everything to a salad bowl, season with soy sauce and mix.
Fern in Chinese.
400 g ferns, 110 g onions, 200 g pork, soy sauce. Cut the meat into small cubes and fry. Dip the fern in boiling water for a couple of minutes. Fry the onion until golden brown, transfer it to the meat. Cut the bracken into pieces about 5 cm, add it to the meat and pour everything with soy sauce. The dish is ready when the bracken is hot.
Fern in Korean.
For 200 g of fern - 60 g of onion, soy sauce, sesame seeds, salt. Boil the fern soaked in water for 5 minutes. Onion cut into rings, lightly fry in rast. oil, then add the fern and fry over low heat. At the end of frying, add soy sauce, sesame seeds and salt to taste. Cool, put in a salad bowl and you can serve.
Fern with sausage
200 g of bracken, 100 g of semi-smoked sausage, 1 fresh cucumber, onion, a little dill and parsley, 2 tbsp. l. mayonnaise, salt. Soaked bracken cut and fry on rast. oil, add chopped cucumber and sausage, put in a salad bowl, adding browned onion, salt, mayonnaise, garnish with herbs.
Just with an egg
200 g of fern, 2 eggs, 1 onion, mayonnaise. Boil bracken in salted water, cut into small pieces, onion - half rings, finely chop hard-boiled eggs, mix everything, season with mayonnaise.
SOUPS
Rice with ferns
180 g of salted fern, 60 g of rice, 1 onion, a little cooking oil, garlic and herbs, 1 liter of broth. Bring the broth to a boil, put the washed rice and cook until tender. 5 minutes before the readiness, add the fried fern, browned onions and spices. Put crushed garlic in the finished soup and sprinkle with herbs.
With potatoes and ferns
For 280 g of fern - 40 g of carrots, 150 g of potatoes, 800 g of broth or water, 50 g of sour cream, a little onion, leek, rast. butter, tomato paste, table margarine. Cut potatoes into cubes, vegetables into strips. Saute onions and carrots in fat, adding a tomato. paste. Fry the fern, put potatoes, onions and vegetables into the boiling broth, and 10 minutes before the readiness, add the fried fern, spices and salt.
With bacon and fern
400 g of ferns, 1 onion, 100 g of bacon, a little extra flour, 100 g of sour cream or cream. Fry the pieces of bacon with chopped onion, adding pieces of fern. Simmer for about half an hour, pour in meat or vegetable broth, cook for another 20 minutes. Season the soup with flour, sour cream, bring to a boil. Serve it hot.
Fern noodle soup
Per serving: 40 g ferns, 1/4 egg, 40 g homemade noodles, 35 g wheat flour, 20 g onions, a little salt and fat. Pour flour, salt, raw egg into cold water and mix well. Leave the dough for 10 minutes, then roll it thinly and chop, dry the noodles a little. Put the noodles into the boiling meat broth, after a couple of minutes add the fern fried with onions.
HOW TO PREPARE FERN?
1. SALT
It is salted with a lot of salt under oppression, after which it is stored in brine even at room temperature, for example, in an ordinary enameled bucket.
2. SOAK AND FREEZE
ADVICE FROM ALEXANDRA NABOKOVAYA
I soak the fern for several hours in water, rinse, then put it wet in bags. Without salt! I keep it in the freezer. It keeps well all winter.
He took out a bag - a fern in a pan, added chopped carrots, a little oil, salt - and that's it! It is very tasty even with such a simple recipe. But everyone can add whatever they like to the fern - onions, peppers, potatoes, tomatoes ...
We went to the forest, collected a fern, it's time to eat! Ay, no! The first difficulty to deal with is to remove the bitterness.
Here the people's advice is limitless.
The classic, and most commonly used, is to take a bunch of ferns and cut off the hard part at the base. When the fern is young, it is about a centimeter, when the fern has grown larger and the stems are very long, then you can safely cut off 3-5 cm. Cut the stems into a length of about 4-5 cm. Rinse well and fill with cold water, add salt. For 1 bunch of ferns, you need to use at least 1 liter. water (or more) and 1.tsp. heaping salt.
Another option is to soak the salted fern with plenty of cold water for 10 hours. Water must be changed every 2-3 hours. If the bitterness of the fern has not gone, then it must be lowered into boiling water and boiled for 1-3 minutes. In this case, there may be a risk of getting too soft fern, which will affect the taste of the final dish. Therefore, the water should not seethe, boil. After 3 minutes, you need to drain the water and rinse in running water. Then put the pan on the fire a second time, again pour the same amount of cold water and add an incomplete teaspoon of salt. After boiling, cook again for 5 minutes. Drain the water, rinse the fern in running cool water in a colander. Then dry it on a towel for 10 minutes and you are ready to cook!
The question is a fresh fern. how long does it take to cook fresh fern? ? And does it need to be soaked? given by the author throw the best answer is We collect bracken shoots. It is bitter, so I soak fresh shoots for two hours in a large amount of salt water, wash and boil in salted boiling water for about 10 minutes. Wash, cut and fry (with meat, onions, soy sauce, etc.) You can just fry - that's all equally delicious!
Answer from Victor[guru]
It is not recommended to eat fresh fern, it can cause indigestion, which may be why some people consider a freshly picked fern to be poisonous.
Raw fern sprouts are boiled in boiling salted water for 5-10 minutes. Do not get carried away with cooking - overcooked fern loses its specific crunch, and of course, it is not so fragrant. The water in which the fern was cooked is drained; it is not used in cooking.
It is better not to store all the fern you have fresh, but to cook it right away. When cooked, it will keep in the refrigerator much longer.
Answer from chevron[guru]
We have a fresh fern in the Far East goes with a bang! Soaking is not necessary, after boiling, cook for no more than 5 minutes, then cut into 3-4 parts, fry a little with onion, soy sauce and garlic. If you want with pork, pre-fry the meat and combine with boiled ferns. Mashed potatoes are a great side dish.
Answer from wolverine[guru]
And I always soak, all the same. it contains toxic substances!
FERN SALAD "MAY".
Why May? Yes, because it is in May that we have a fresh fern, and very tasty salads are obtained from it! For those who do not have experience with fern, it is better to buy it in dried or salted form and soak it.
I, on the other hand, soak freshly picked wild plants for a day, often changing the water, then boil for 8 minutes over medium heat, cool. Now it's ready to use.
So, we need:
500 g of boiled fern;
one large carrot;
one large onion;
four large cloves of garlic;
five to six tablespoons of soy sauce (depending on its salinity);
incomplete teaspoon of black hot pepper;
several branches of green onions;
sesame or corn oil - about half a cup.
We chop carrots on a Korean grater or on any other thin strips. Salt lightly, mix well and squeeze the juice. I put it in a bowl. In a wok, heat a little oil and put onion into it, cut into thin feathers along the head. Slightly let it go to transparency. Add fern to the onion, cut into pieces of three to four cm. With constant stirring, fry for five minutes over medium heat. Then add carrots and mix. In a separate frying pan, heat the remaining oil to a haze, fill it with a fern with carrots, quickly cover with a lid and shake. Add soy sauce, pepper and crushed garlic. Let's try salt. Add salt or more soy sauce if needed. Don't get too carried away. because it will be saltier when cold.
We spread the vegetables in a salad bowl, sprinkle with chopped green onions, cover with a lid and put in a cool place for two hours. After that, you can use! Enjoy your meal!
Surely many have seen such a plant as a fern. It should be noted that there are about 10 thousand of its species in the world. Such an amazing plant can be found in the forests of our country.
In addition to decorative functions, the fern has varieties (for example, bracken) that are actively used in cooking. In terms of taste, such a plant is comparable to mushrooms. To harvest it (for the winter), only young sprouts should be collected, in which the leaves have not yet fully opened, and the stalk has not become longer than 25 centimeters.
So eagle? In this article, we will look at several popular recipes that you can use to create an unusual family dish.
How to cook salted fern (for the winter)?
To make such a fragrant preparation, we need:
- bracken leaves are young;
- salt;
- ordinary drinking water.
salting process
Before preparing bracken fern for the winter, it should be well processed. First of all, brownish scales that remain in rolled spirals must be removed from the plant. To carry out this procedure, fern branches need to be washed and then boiled in a large amount of salt water (15 minutes). After that, the liquid should be drained, and the shoots should be thoroughly rinsed again in running water. Next, the boiled and cleaned plant must be tightly packed in sterilized jars.
In order for such a workpiece to be stored for a long time, it must be filled with a special brine. To do this, boil water and add table salt to it at the rate of 15 g per 1 liter. Filling the saline solution into jars, they must be rolled up with sterilized lids, and then turned upside down and left under a warm blanket until they cool completely. As a result of such actions, you will get a very tasty and fragrant salted bracken fern. Harvesting for the winter, made in this way, can be stored for several seasons.
Most of the fern
How to cook fern in Korean? To do this, you need to use the following ingredients:
- spicy onion - 1 pc.;
- dried fern - about 100 g;
- vegetable oil (it is better to take odorless) - 4 large spoons;
- garlic - 2 cloves;
- ground red pepper - 0.5 dessert spoon;
- ground black pepper - ¼ dessert spoon;
- ground coriander seeds - a full dessert spoon;
- soy sauce - a large spoon;
- iodized salt - add to taste.
Cooking process
Do you know how to speak Korean? We will tell you now. To begin with, you should put the dried plant in a deep bowl, and then pour it with hot and slightly salted water and leave it exactly for a day. After 24 hours the product will be completely suitable for further processing. By the way, in addition, such a plant can be boiled.
After the bracken fern, the recipes of which include only the simplest components, is ready, it must be chopped into equal pieces. Next, you should start preparing a spicy fragrant dressing. To do this, heat the vegetable oil in a frying pan, put the onion into it, cut into rings, and fry until golden brown. After that, ground black and red pepper, as well as coriander, fern, grated garlic and soy sauce should be added to the vegetable. After mixing all the components, they need to be fried for 5 minutes, and then covered with a lid and kept on low heat for the same amount of time. At the end, add iodized salt to taste to the dish.
Korean-style fern has a fairly low calorie content. This dish is delicious both hot and cold. It goes well with boiled long-grain rice.
Cooking stewed fern with pork
How to cook fern with meat and vegetables? To do this, stock up on the following components:
- lean pork - 300 g;
- fresh and young fern - 150 g;
- soy sauce - 1 large spoon;
- fresh carrots - 2 pcs.;
- bitter onion - 2 heads;
- Bulgarian pepper - 1 large pc. (red);
- vegetable oil (take odorless) - add at your discretion;
- salt and various spices - add to taste;
- garlic - a couple of small cloves.
Preparing the Components
To understand how to cook fern with meat, you should think about what dish you want to end up with. If you want to feed your family hearty and tasty, then it is advisable to make such a dinner with the help of lean pork. It needs to be washed thoroughly, and then chopped into medium-sized cubes. The same should be done with all vegetables. As for the fern, it is advisable to boil it in advance or pour it with boiling water and leave it overnight, and then cut it into pieces equal to 4-5 centimeters.
Heat treatment of the dish
Preparing fresh fern is just as easy as preparing dried fern. Moreover, such dishes practically do not differ from each other. That is why so many people harvest this plant for future use using conventional drying. Thanks to this method, housewives can enjoy a stew of pork and bracken plants all winter.
After all the components have been carefully processed, you should take a saucepan, pour oil into it and heat it very strongly. Next, you need to put lean meat in the dishes and fry it until golden. As soon as an appetizing crust forms on the pieces, it is necessary to pour drinking water into the pan, cover it with a lid and simmer over low heat until fully cooked.
After the pork becomes soft, pre-processed ferns and soy sauce should be added to it. In this composition, it is advisable to cook the ingredients under the lid for about 5 more minutes. At the end, you need to put pre-fried onions, sweet peppers and carrots, as well as spices, spices, and so on, into the dish. After mixing all the ingredients, they must be stewed for another 3 minutes, and then add the chopped garlic cloves, mix thoroughly again, remove from the stove and close the lid. In this position, the dish should brew a little, absorbing all the flavors of additional ingredients.
Proper serving to the table
Bracken fern (recipes using this plant were discussed above) gives any dish a special taste and aroma. Lunch cooked with meat should only be served hot. It can be used as a full meal, and served with any side dish. For example, such a dinner turns out to be very tasty and satisfying along with boiled rice or mashed potatoes. However, you can use other garnish as well.
Quickly and deliciously make a hearty breakfast
You could learn how to cook bracken for lunch and as a snack from the above recipes. However, such a plant can also be used to create a hearty breakfast. For this we may need:
- large eggs - 3 pcs.;
- processed fern - about 70 g;
- fresh tomatoes - 2 pcs.;
- fat milk (you can take cream) - 3 large spoons;
- green onion arrows - a few pieces;
- spices, salt and any spices - add to taste;
- odorless vegetable oil - use for frying;
- fresh dill - a small bunch.
Preparation of ingredients
This breakfast is very easy to make. In this regard, you can cook it for your family at least every day. To do this, it is necessary to process the plant in advance, and then cut it into pieces 2-3 centimeters long. You should also beat chicken eggs separately with full-fat milk or cream, spices, salt and spices. In addition, you need to chop fresh dill, onions and cut tomatoes into circles.
Frying ingredients
To prepare such a breakfast, we need a shallow frying pan. It must be heated together with vegetable oil, and then put the processed fern, green onion arrows and fry everything thoroughly for 5 minutes. After that, circles of fresh tomatoes should be put in the same bowl and immediately pour them with a mixture of eggs and milk, sprinkling all the ingredients with fresh dill. Having tightly closed the lid of the pan, it is advisable to keep it on high heat for about 3-5 minutes. During this time, the omelette will be completely cooked, it will become fragrant and very tasty. It is advisable to serve such a dish for breakfast only when it is hot, along with bread and sweet tea.
Now you know how to cook bracken fern. But before using it to create any dish, it is desirable to thermally process a fresh plant. But the main thing at the same time is not to digest the product, otherwise you will end up with a mushy and unpleasant-looking mass. It is best to wash the fern stalks thoroughly and put them in boiling water.
