Increasingly, hearts are being used in the preparation of soups and main courses. This by-product has a huge amount useful properties, and its taste is proper preparation simply extraordinary. That is why they began to actively add it to salads. Pork, beef or chicken hearts combined with Korean carrots are pure magic. So rich, spicy and at the same time delicate dish it was impossible to even imagine. – this is a godsend for any housewife who wants to diversify the menu of her loved ones.
This amazing salad brings together all the best. Even with such a minimal set of products, we managed to create something amazing and delightful. The tenderness and airiness of the cheese combines with the characteristic spiciness of Korean carrots in the best possible way. In this case, the heart acquires a very unusual, but excellent flavor.
Required components:
- 500 gr. beef heart;
- 150 gr. cheese;
- 150 gr. Korean carrots;
- 1 onion head;
- 2 gr. salt;
- 80 gr. mayonnaise.
Salad with heart and Korean carrots:
- The heart is washed and placed in a saucepan, filled with water, added salt and left to boil. This process takes about two hours. After their expiration, the water is drained, the offal itself is cooled and cut into thin strips with a knife.
- Peel the onion and chop it with a knife into thin halves of rings.
- To grind cheese take coarse grater and they rub it on it.
- Korean-style carrots are squeezed out of the liquid and placed on a board, cut into shorter strips.
- All products prepared for this moment are poured into a salad bowl, poured with mayonnaise and mixed.
- Cool for five minutes in the refrigerator.
Tip: during the cooking process, you can add not only salt, but also various spices. This will make the salad even more versatile.
Heart salad with Korean carrots
The dish may seem simple and unremarkable only at first glance. But even at the beginning of its preparation, you begin to understand that it is not so simple. The aroma instantly spreads throughout the kitchen and stimulates your appetite. It’s simply impossible to wait for this one to appear on the table.
Required components:
- 300 gr. pickled champignons;
- 300 gr. Korean carrots;
- 300 gr. chicken hearts;
- 1 onion;
- 30 ml. olive oil;
- 4 gr. spices for meat;
- 2 gr. salt;
- 2 gr. pepper
Preparation step by step:
- First, squeeze the carrots with your hands in Korean style and, if necessary, chop them a little. Only then is the product placed in a salad bowl.
- The marinade is drained from the mushrooms, cut into pieces, and poured into a salad bowl.
- The hearts are washed and placed in a pan filled with water and boiled for 30 minutes. After the specified time period has elapsed, the broth is drained.
- Peel and wash the onion, chop it into thin slices.
- All prepared products are combined in a salad bowl, poured with oil, salt and pepper. Mix and serve.
Tip: instead of standard champignons, you can also use milk mushrooms prepared in Korean style. With them, the dish will acquire an even more rich oriental flavor. And the aroma of the snack will be brighter and more refined.
Pork heart and Korean carrot salad
This particular salad is incredibly easy to prepare. The only difficulty lies in the preliminary boiling of the offal. Then everything is incredibly simple - cut all the products and enjoy the result. Surprisingly tasty, truly satisfying and even festive. You can safely prepare something like this for a holiday, so that the table is special, and not banal, standard. Which is what happens most often.
Required components:
- 150 gr. pork heart;
- 100 gr. Korean carrots;
- 1 onion;
- 2 gr. salt;
- 120 gr. mayonnaise.
Preparation step by step:
- The heart is placed in a pan, covered with water and salted, then boiled. After cooking, the offal is cooled and cut into strips.
- The onion is cleaned and chopped into thin slices with a knife on a board.
- Pour all the prepared products into a salad bowl, add Korean carrots squeezed from the juice and mayonnaise.
- Sprinkle with salt and pepper and mix. The dish is ready to serve. Bon appetit!
Advice: it is not at all necessary to boil the heart immediately before cooking, because the process requires quite a long time. You can simply cut off a piece of the offal that was cooked for soup and put it in the refrigerator for a while. Then it will be enough to defrost and cut the meat.
Heart and Korean carrot salad
It turns out not only bright, but also simply delicious. The combination of products is quite original and even bold. The sweet corn kernels create a surprising contrast to the Korean carrots, which have just the right amount of flavor. pungent taste. And the hearts here are especially attractive and even unusual. An excellent and at the same time simple dish that simply must appear on the table at least occasionally.
Preparation step by step:
- 500 gr. chicken hearts;
- 200 gr. Korean carrots;
- 350 gr. corn;
- 350 gr. peas;
- 200 gr. dried apricots;
- 1 onion head;
- 10 gr. 9% vinegar;
- 10 gr. Sahara;
- 4 gr. salt;
- 4 gr. pepper;
- 180 gr. mayonnaise.
Preparation step by step:
- Add some salt to the water in the pan and put the hearts there, and then boil them. At the end of cooking, they are thrown into a colander and cooled, cut into thin strips, and placed in a salad bowl.
- Carrots are squeezed out of the brine, chopped a little and added to the hearts.
- Peel the onion, chop it with a knife into halves of rings and put it in a bowl, pour vinegar into it, add salt and sugar, then let it sit for about thirty minutes, then squeeze it out and add it to the salad.
- Pour boiling water over the dried apricots in a bowl, leave for about five minutes, then drain the water, and cut the dried fruits into strips and add them to the prepared products.
- Place the peas and corn in a colander, strain the marinade and place in a salad bowl.
- Season everything with mayonnaise and mix immediately. If desired, add more pepper and salt and mix again.
Korean heart salad with carrots
It turns out simply extraordinary. The rich composition of the recipe is characterized by the availability of all products. At the same time, the resulting dish exceeds all expectations. Contrasting taste, heterogeneous consistency and exquisite presentation - this is a real holiday snack, which you can cook every day and not worry about the family budget.
Required components:
- 100 gr. beans;
- 100 gr. Korean carrots;
- 180 gr. chicken hearts;
- 150 gr. champignons;
- 1 onion;
- 2 gr. salt;
- 20 gr. oils;
- 80 gr. mayonnaise.
Salad with Korean carrots and heart:
- The beans are washed and filled with water, after which they are soaked for eight hours.
- The already enlarged beans are poured with fresh water, salted and boiled for 1 hour.
- The hearts are washed, the vessels are cut off, the fat is removed, poured into a saucepan, the container is filled with water and boiled.
- During the cooking process, periodically remove any foam that appears and change the water once. Boil for a total of 40 minutes.
- The finished offal is cooled and cut into cubes.
- The mushrooms are washed, sorted, the film is removed from the caps and cut into several pieces, placed in a frying pan, added oil and fried.
- Squeeze excess liquid from carrots and shorten strips.
- All products are placed in one bowl, seasoned with mayonnaise, and mixed.
Korean salads can be very diverse, but special attention should be paid to those that use the heart. Such dishes are more nutritious, rich and tender. Hearts are combined with vegetables, mushrooms, cheese, and even fruits. Naturally, it becomes possible to prepare experimental dishes that are sure to be tasty and unique.
Calories: Not specified
Cooking time: Not indicated
Why do many of us underestimate taste qualities offal??? Liver, heart and even ventricles, after all, they are not only tasty, but also very healthy, it is not for nothing that the liver is included in the diet of young children. You can prepare many dishes from offal: they are boiled, stewed, fried, filled with pies, and prepared in salads. It’s the salad that I wanted to talk about today.
Korean-style salad with heart and carrots, the recipe with photo of which I offer, you will like from the first sample. It is moderately spicy, satisfying and most importantly – delicious. This is the heart dietary by-product, it contains less fat than meat. That is why it is recommended for cooking dietary dishes.
You can buy Korean carrots ready-made, but it’s better to cook them yourself (see), it won’t take much time and effort, and step by step recipe salad preparation will help you cope with your venture.
Ingredients:
- pork heart (fresh) – 1 piece (300 – 400 grams);
- carrots (fresh) – 300 grams;
- onion – 1 head (medium size);
- garlic – 3 – 4 cloves (medium size);
- Korean dressing for carrots – ½ sachet;
- salt and spices to taste;
- vegetable oil – 5 – 6 tbsp. spoons
Recipe with photos step by step:
Rinse the offal in cold water, remove films, blood clots and other contaminants. 
Now cut the product into long thin strips. 
Place everything in a deep bowl, sprinkle with salt, black and red pepper. Stir and leave to marinate for 30 - 40 minutes. If desired, replace salt with soy sauce, it is tasty and healthier. 
At this time, peel and rinse the carrots. Grate it on a Korean salad grater, resulting in thin and long strips. 
Then add the liquid dressing and mix everything thoroughly with your hands, remembering a little so that the dressing is absorbed into the vegetables. 
Leave the cup with the preparation to infuse for 15 minutes.
Peel the onion and cut it into thin half rings. Pass the peeled garlic cloves through a press. 
Place the marinated heart strips in a deep frying pan. Cook over high heat until liquid has completely evaporated (about 10 minutes). When there is no liquid left in the pan, add a little vegetable oil and fry over medium heat until golden brown.
Then mix the fried heart with Korean carrots. Place chopped garlic on top of these products. 
Add more vegetable oil to the frying pan where you fried the heart and fry the onion until soft. Pour the hot mixture over the garlic, thereby making it even more fragrant. 
Mix the salad thoroughly and let it sit for 30 - 60 minutes, but it is better to leave it in the refrigerator overnight. 
Korean carrot and pork heart salad is ready. Enjoy your meal!!!
I also recommend that you prepare
Korean salads (without mayonnaise). A selection of recipes.
Heh from pork or beef heart,
this has been happening for several years now favorite dish on all holidays in our family. So, take one beef or three pork hearts, cook until soft, cut off the fat, veins and other tasteless things from the cooled ones.... cut into thick strips, not finely! season with soy sauce, weak vinegar, salt, sugar (a little, for taste), ground coriander, black pepper and whatever else your heart desires (you can use red and allspice)... pour boiling oil and onion on top (one medium-sized onion, a lot don’t do it - it won’t be very tasty), and bring the onion to a golden appearance, no more, under pressure overnight, but you can get by with 2-3 hours if you want to eat....try it, it’s very tasty!
Heh from meat and fish
Meat - 300g, onion - 100g,
Carrots-300g, vegetable oil-120
Garlic-20, soy sauce -50, vinegar essence -20,
Sugar-15, dried cilantro-20,
Ground red pepper - 20, black - 5.
Cut lean beef (boneless fish fillet) into small strips. Water a small amount 80% vinegar essence, Add a little sugar, salt, mix thoroughly and leave in a sealed container for 5-6 hours. Place onions in the marinated meat and pour hot vegetable oil.
Sprinkle carrots, chopped into thin strips, with salt, squeeze out the juice and mix with the meat. Then add red ground pepper, finely chopped garlic, soy sauce and dried cilantro (seeds).
Mix the mixture well and leave for some time so that the meat absorbs the taste of the spices.
The dish is served cold.
[more]Heh from perch and pike perch
the fillet is cut into pieces the size of a fingernail, chopped (not large) onion is added and mixed. The mass is laid out in a heap and a small depression is made at the top and more red pepper (or white) is poured into this depression!!! I usually sprinkle a lot, about 1 kg. fillet - 1 tbsp. heaped spoon. Then heat the vegetable oil (0.5 cups per 1 kg) and pour it onto the pepper so that everything sizzles well. Add a little vinegar and salt to taste. If desired, you can add Korean carrots.
Mix everything very well and put it in the refrigerator. Stir every half hour as the juice releases. It’s ready in 2-3 hours, when the fish turns white.
Heh from squid
Boil 500 g squid fillet for 1 minute in boiling water, cool, cut into strips (you can also cook squid tentacles). Add: 1-2 tbsp. apple or rice vinegar, 1 tsp. salt, ground garlic and sesame oil, 1/2 tsp each of monosodium glutamate, ground coriander, sesame seeds, sugar, a little black pepper. 1/2 tsp. hammer.red roast pepper in 5 tbsp. vegetable oil, pour over the squid, stir and let steep for 1-2 hours. You can add 1/2 onion and 1/2 to this salad raw carrots, cut into strips.
Herring heh
Take 1-2 fresh frozen herrings, fillet them, cut into pieces. Place in a deep bowl, add salt to taste, cut 1-2 onions into half rings, add to the herring. Dilute vinegar in a glass until it tastes slightly sour, add ground black pepper, 1 Bay leaf. Pour this marinade over the herring, let it stand for 15-20 minutes, as soon as the herring turns white, you can eat it.
Heh pink salmon with onions.
I cut the pink salmon into thin slices (it is better to do this when it is not completely thawed). I cut the onion into rings.
I lay it in layers: a layer of fish, a layer of onion. Sprinkle each layer with salt and ground black pepper. I pour it with weak vinegar so that it is a little sour. To the vinegar I add the juice of 1/2 lemon and vegetable oil (about a third of a glass per 1 kg of fish)
All this is left in the refrigerator for 2-3 hours. And you can eat!
Heh from pollock.
I took 2 medium frozen pollocks, poured vinegar so that it barely covered the cleaned and cut fish. I took carrots so that there would be about the same amount as fish. Oil by eye, so that later the salad will be quite “oily”, about sesame seeds dessert spoon without a hill (maybe even smaller), onion 1/3 of a small onion, garlic was not a fountain, 4 or 5 cloves, coriander about 1/2 teaspoon. Everyone makes their own pepper.
Oh, I forgot, at the end I added monosodium glutamate on the tip of the knife
Heh from pike perch.
For spicy lovers.
I’ll add on my own behalf that I love him very much, and the guests really like him too.
I wanted to learn how to do it for a very long time, and you know, it worked out. Once I saw a special composition for Korean salads (well, so that I could cook them at home), I made it and it turned out very good (like in the store). Only here you do everything with your own hands and know how fresh it is.
Salad dressing looks like this (there are many of them, but I’m talking about Heh at the moment.
It is sold in many places, you just have to take a closer look (in Bystronom, Auchan, Gorozhanka).
The packaging describes everything in detail on how to do it, but there are small nuances that come with the cooking process.
I have always made it only from pike perch, although you can also use carp and red fish (but I love it from pike perch).
So here are some small nuances
1. for Xe, it’s better to take fish, not fillet (since the fillet after defrosting is watery and the result is not at all the same, although you can eat it).
2. For this sachet of dressing I take a fish of about 700-800 g. the excess will be cut off, cleaned and you will get exactly the weight you need - 450-500 grams. If you take smaller fish, the salad will be spicy.
3.I always prepare it in the evening, before the event, because... the fish needs to be kept in vinegar for 1 hour, and then after the fillet has stood in vinegar, we season it with dressing (and it all sits overnight). You can eat everything in the morning.
4. I stand the salad in a glass container (I try not to put it in plastic)
It is advisable to take fish that is not frozen, but you can also use frozen fish (but so that you like the look of it, otherwise anything can happen). For heh it is better to use carp, cod, pike perch, and chum salmon.
We remove the fillet with the skin from the carcass of the cleaned fish (although I always remove the skin, it always seems to me that the salad will be tough because of it). Cut the fillet into slices across 0.5 cm thick segments.
In a non-oxidizing container, pour 450g chopped fish with one tablespoon 70% acetic acid 6g.
Mix thoroughly, press down, cover with a tight lid and leave for 30-40 minutes.
Then drain the released juice from the fish, add 70g of onion in half rings, 75g of carrots in strips, pour in 60g of dressing,
mix thoroughly and leave for 2 hours. You can replace the carrots with fresh cucumbers and green cilantro.
Heh from halibut or pollock with radish
Cut the fish fillet, cleared of skin and bones, into strips about 5 cm long and ~0.5 cm thick. Place in enamel dishes, pour vinegar (200 grams of vinegar per 1 kg of fish), leave for 30 minutes. Cut the radish into strips and lightly salt. Add some chopped carrots. . If you are cooking halibut, then after 20-30 minutes the fillet should be washed cold water and put it on the drain (otherwise it will be very greasy). Mix fish, radish and carrots with salt, onion, garlic, crushed sesame seeds, aji-no-moto and a little sugar.
Fresh eggplant heh
Ingredients: eggplant, bell pepper, carrots, onions, garlic, spices, vinegar essence, soy sauce.
Wash the eggplants, peel them and cut them into slices. Boil in boiling water for 10 minutes. Place in a sieve or colander and let the water drain. Bell peppers and carrots, cut into strips. Cut the onion into half rings. Finely chop the garlic. Season the eggplants with a mixture of bell pepper, carrots, garlic, salt, sugar, coriander, black and red pepper, ajino-moto, vinegar in an enamel bowl and soy sauce. Let it brew. Sugar and vinegar approximately 1 tbsp. l. for 3 medium eggplants, the rest to taste
Korean carrot
Grate the carrots on a Berner grater. Salt. I crush it with my hands to make it softer and give out the juice. I add spices: a special mixture for Korean carrots, not salted, red pepper, black pepper, garlic. It grows on the stove boiling. oil, add vinegar to it. Pour the mixture over the carrots. And in the refrigerator for a day.
Korean carrots
Ingredients: carrots, onions, garlic, soy sauce, spices, herbs, 1 tbsp. vinegar.
Chop the carrots into thin strips, add salt, marinate in vinegar and leave for half an hour. Then place the carrots in a sieve and let the juice drain. Place in a bowl, add onion cut into half rings, finely chopped garlic, black and red pepper, cilantro, ajino-moto, soy sauce. Heat the oil in a frying pan and pour it into a bowl with carrots, onion and spices, it should sizzle strongly, mix everything thoroughly and put it in the refrigerator to cool and set.
Carrots with squid
Peel the squid fillet from the film, rinse, place in boiling water for 1-2 minutes, cut into large strips. Chop the carrots and lightly salt them. After some time, squeeze out the juice from the carrots. Fry onions. Mix all products with the addition of soy sauce. The main thing is not to overdo it with the sauce! Add sesame seeds, you can add salt, aji-no-moto (sold in stores under the guise of monosodium glutamate). Mix. Cool.
Sprouted soybean salad
Rinse the soybeans, peeled from the root part, and drain in a colander. Boil soybeans in a weak salt solution until soft. Cool. Then transfer to another bowl, season with salt, onion (I like fried), garlic, pepper, sesame seeds, vegetable oil and soy sauce.
The proportions are:
soy - 1 kg, soy sauce - 20 g
onion - 20 g, garlic - 10 g
Kimcha
Peeled heads of cabbage (you can use regular white cabbage and do without the bechu - Korean cabbage or Beijing, as we call it) cut into 4 parts, small ones into 2, soak in a salt solution (150 grams of salt per 2 liters of water) and place in a spacious bowl. stand for 10-15 hours. After 5 hours, turn the cabbage over so that the top layers are on the bottom. Salted cabbage rinse and coat with this seasoning:
garlic (for 5 kg of cabbage, 1 kg of garlic) minced and mixed with red pepper - 50 g and sugar 10 g. Pour in a weak solution of salt.
Then you need to put the cabbage in an enamel bowl, ideally, of course, in a barrel. First, lay out a clean cellophane bag so that it hangs over the edges. Each cabbage is coated with seasoning. Then sprinkle with a little salt. Compact.
Sea kale salad
dry seaweed soak in warm water. then, when it takes on its original appearance, boil it until soft. Rinse and drain in a colander. Cut into pieces 15-20 cm, wrap each part lengthwise in a tube and cut into thin strips. To make the cabbage less slippery, you can treat it with vinegar, rinse again and drain. Mix it with fried onions, add soy sauce, pepper, garlic, sugar, sesame seeds, aji-no-moto, vinegar, black pepper, salt to taste.
The proportions in this salad are as follows: dry cabbage - 100 g, garlic - 15, soy sauce - 40, onion - 50
Sea kale salad
Ingredients: seaweed, onion, garlic, soy sauce, spices.
Dried seaweed is soaked in cold water for 20 hours. Then it must be boiled and cut into strips. Then it is fried in the same way as the fern. In the red-hot sunflower oil fry the onion cut into half rings, add seaweed and simmer for 10 minutes over low heat, add spices: soy sauce, red pepper, black pepper, ajino-moto, garlic, salt. Simmer for another 5 minutes.
Salad "Fern in Korean"
- this is the same recipe when Korean salad and cannot be distinguished:
1. Fern – a small bunch.
2. Onions – 1 pc.
3. Garlic – 3 cloves.
4. Ground red pepper – 1 tsp.
5. Ground black pepper – 1/2 tsp.
6. Adinomoto – 1/4 tsp. (you can do without it)
7. Vegetable oil – 75 ml.
8. Salt to taste.
Soak dry fern in hot water. The fern is usually soaked overnight; in the morning it can be prepared. If you think that the fern is not soft enough, then simply put it in a saucepan, pour in water, put on low heat and bring to a boil, then remove from the heat.
I recommend salting it right away, as it will be difficult to salt it during frying.
Cut the onion into half rings and fry in oil.
Add the fern and continue to fry for 15-20 minutes, stirring constantly. It should shrink (reduce in volume) by about 2 times.
As soon as the fern is fried, add finely chopped garlic, black and red pepper, adinomoto, mix everything thoroughly and fry for another five minutes.
Then let it cool and serve.
Korean fern salad
200g fern, 60g onion, 60g soy sauce, sesame seeds, salt to taste.
Soak the fern for 10 hours, change the water from time to time. Then boil it for 5 minutes. Cut the onion into rings, lightly fry in vegetable oil, then add the fern to the onion and fry over low heat. At the end of frying, add soy sauce, sesame seeds and salt to taste. Cool, place in a salad bowl and serve.
Asparagus salad
Ingredients: asparagus, carrots, onions, garlic, soy sauce, spices, herbs.
Boil asparagus in boiling water until tender (30 minutes). Place the asparagus in a colander and let the water drain. Pour oil into the frying pan, heat it up, add the carrots chopped into strips, after a couple of minutes add the onion cut into half rings. Place asparagus in a deep saucepan, add fried carrots and onions, squeeze out garlic, add red and black pepper, ajino-moto, sugar, salt and vinegar, soy sauce, herbs. Mix everything well. Let it brew.
Asparagus salad
250g. Soak dry asparagus overnight in cold water. In the morning, drain the water and pour boiling water over the asparagus after 15 minutes. drain. Now I add seasoning for Korean carrots, salt, 5-6 cloves of garlic (crush), sunflower oil, just a little 3% vinegar, which can be replaced with lemon juice. Mix everything well and place it in the refrigerator for an hour.
Eggplant salad
Ingredients: eggplants, bell peppers, tomatoes, carrots, garlic, onions, meat, soy sauce, spices, herbs.
Fresh eggplants cut into cubes, add salt and leave for 3 hours to remove bitterness. Then rinse well and squeeze. In hot vegetable oil, fry finely chopped meat, thinly chopped carrots, onions, fresh tomatoes. Add the prepared eggplants, some chopped sweet pepper and simmer over low heat until tender. Add black pepper, a little red, ajino-moto, garlic, cilantro (if you don’t like the taste of cilantro, then you can do it without it or with other herbs) and a little soy sauce. Taste it, you may need to add a little salt if you wash all the salt from the eggplants. You can cook without meat.
Korean cucumber salad
2 cucumbers
2 tbsp. soy sauce
1 tbsp. sesame or olive oil
1 tsp sesame seeds (lightly toasted in a pan)
a few mint leaves (optional)
salt to taste.
Cut the cucumbers into slices and put them in a salad bowl, add the rest
ingredients, mix. Add salt to taste.
Beef heart – unique dietary product, which is sometimes perceived as even healthier than meat. This is a low-calorie offal, which contains the same amount of proteins as meat. At the same time, the amount of fat is several times less than it is concentrated in meat. This allows you to use beef heart when preparing dietary dishes and very tasty salads. That's just high quality product can boast of such solid indicators. That is why when choosing a beef heart you need to pay attention to color. You should only buy a heart with a dark red color, and plaques and spots indicate the beginning of purulent processes.
Beef heart salad. Food preparation
In a separate world, like Cooking, beef heart is used to prepare interesting hot dishes, snacks, baked goods, and, of course, salads. The heart harmonizes perfectly with carrots and cabbage. Let's get started with the most unsurpassed recipes.
Beef Heart Salad Recipes
Recipe 1. Salad with beef heart and Korean carrots
Korean carrots can be purchased ready-made, but you can prepare this salad at home. To do this, carrots are grated, seasoned with vinegar and seasonings. Consider a recipe with ready-made carrots in Korean.
Required ingredients:
500 g – beef heart;
150 g - cheese;
150 g – Korean carrots;
1 PC. - Red onion;
4 tbsp. l. - mayonnaise.
Cooking method:
Note that preparing beef heart salads is not difficult and even inexperienced housewives can do this task. In this case, it’s enough to chop the ingredients, combine and season, after boiling the heart. You can add bay leaf and black pepper to the water. Cut the cooled heart into long strips. The onion is cut into thin half rings. Mix the heart, Korean carrots, grated cheese, onions and season everything with mayonnaise. Give the salad 5 minutes to soak. Then taste it and add salt if required.
Recipe 2. Beef heart in wine
An exclusive salad that you can proudly decorate festive table. If you want to show off your culinary skills to your guests, prepare a salad that includes beef heart marinated in wine marinade about 12 hours.
Required ingredients:
500 g – heart;
100 g – canned peas;
100 g – eggplants;
1 PC. - onion;
200 ml – wine;
3 tbsp. l. - mayonnaise;
Greens – dill and parsley;
5 tbsp. l. - oil.
Cooking method:
As mentioned above, the heart should be marinated for 12 hours in a wine marinade. Just first mix the wine with mayonnaise and add the beef heart to the already obtained consistency. Fresh eggplants are cut into slices, and onions into half rings. After 12 hours of marinating, take out the heart, cut into slices and fry together with the chopped vegetables until tender. Place the ingredients in the salad and add green pea and chopped greens. The salad can be dressed with either mayonnaise or olive oil. For more easy option It is recommended to season with olive oil.
Recipe 3. Salad with beef heart (“Bull’s heart”)
Perhaps this is the most famous salad made from beef heart. And it’s not for nothing that this dish has received such widespread recognition. It is healthy and very tasty.
Required ingredients:
500 g – heart;
4 things. - Red onion;
5 pieces. - egg;
150 ml – mayonnaise;
3 pcs. - Cherry tomatoes.
Cooking method:
Boil the heart, and after it has cooled, cut it into strips. Cut the red onions into half rings and then lightly fry them. Cut the hard-boiled eggs into squares and the tomatoes into quarters. Combine all ingredients except tomatoes - they will be used for decoration. So, fill the “Bull's heart” with mayonnaise and decorate with dill and cherry tomatoes.
Recipe 4. Salad with beef heart and pears
Surprisingly, not only apples are used in combination with meat products when preparing salads. We offer an amazing salad where we will try to combine beef heart with pears. The set includes fennel, which also indicates the usefulness and originality of the salad.
Required ingredients:
100 g – walnuts;
700 g – heart;
1 tbsp. l. – mustard;
50 ml – olive oil;
5 pieces. – pears;
900 g – fennel;
50 ml – vinegar;
Coarse salt, black pepper, green salad.
Cooking method:
The salad sauce needs to sit a little, so let's do this first. Mix olive oil with mustard, black pepper, salt and vinegar. The ingredients are thoroughly whisked.
We can move on to the ingredients. As for fruits, it is better to choose sweet pears. Cut the vegetables into cubes; you don’t have to peel the peel. Beef heart is boiled in salted water. You can add a couple of cloves of garlic to the pan for flavor if desired. Roughly chop the fennel and fresh leaves Chop the green salad with your hands. Take a deep vessel in which it will be convenient to dress the salad. Combine the ingredients and pour the previously prepared sauce on top. Walnuts fried and hand crushed. Decorate the salad with chopped walnut kernels.
Beef heart salad - secrets and useful tips from the best chefs
Beginning cooks can begin their acquaintance with cooking by preparing beef heart salads. IN initial stage salad can be prepared from heart, onion and mayonnaise, just chop boiled heart, onion and season everything with sauce. But with experience, salads can be improved and diluted with fruit.
This salad is not prepared often, however, it is quite appetizing and tasty. Every housewife should take note and prepare it for her family. So I’ll look at how to prepare a salad with Korean carrots, With pork heart and with mushrooms.
So, first you should buy it at the supermarket and boil the pork heart until tender. To do this, pour water into the pan so that it covers the heart and boil the product over low heat until fully cooked. Korean carrots can be purchased in advance at the store, or it is not difficult to prepare them yourself at home.
The ingredients for Korean carrots are: two medium fresh carrots; 4 cloves of garlic; vinegar; ground coriander - one teaspoon; a pinch of black and red pepper; vegetable oil – 50 milliliters. The carrots are peeled and grated on a special grater, where they are elongated in the form of a straw.
After it is grated, you need to put it in a deep bowl, add a little salt to taste, add vinegar, and mix everything well. Then squeeze out the garlic cloves through a garlic press, add pepper and ground coriander. Next, heat the oil in a frying pan and pour it into the carrots, Korean style. Mix everything well. The ingredients for the salad are as follows:
Pork heart – 700 grams;
- Mayonnaise to taste;
- Korean carrots – 300 grams;
- Chicken eggs – 2 pieces;
- Champignon mushrooms – 1 jar;
- Onion medium size - 2 pieces;
- Salt to taste;
- Fresh parsley.
When the pork heart is cooked, leave it for a while to cool. It is worth saying that it cooks for quite a long time, about four hours, so you can prepare it in the evening. After which it is beautifully cut into thin strips.
The onions are peeled and finely chopped. After which it can be marinated for about thirty minutes in a mixture of water and vinegar in a ratio of 1 to 1. Then the pickled onion is placed in a colander to drain off excess liquid.
Chicken eggs are boiled hard for about eight minutes. After which they are cooled under cold running water and peeled. Then they are cut into cubes and mixed with Korean carrots and chopped hearts, and pickled onions are added. Open the jar of champignons and cut the mushrooms into cubes, leaving some for decorating the salad.
When all the ingredients are mixed together, they are salted and mayonnaise is added to taste. Mix everything well again. The salad is formed into a mound, with mushrooms beautifully placed on top. Then you can sprinkle the dish with chopped fresh herbs.
Such delicious salad it is advisable to let it brew in the refrigerator for at least two hours, after which you can invite your household members to the table to taste it delicious salad. Bon appetit!
