Fern is an externally attractive inhabitant of forests. But, in addition to its appearance, this plant also has a wonderful taste that resembles something between mushrooms and meat. Fern contains a lot of nutrients, therefore, not only cleans
the body and immunity strengthens, but even restores the work of some diseased organs. In cooking, two species of this plant are in great demand: bracken and ostrich. They are eaten fresh, boiled, fried, baked, salted and pickled. Most often it is the leaves of such plants that are used. One can say at least about the benefits of this gift of nature that it is used not only in cooking, but also in medicine.
Cooking ferns in the form of a salad is a simple matter. You will need sugar, salt to taste, 50 grams of carrots, 70 g of onions. Naturally, you can not do without a fern, 200 g of which you need to cut and soak. Chop carrots and onions, fry in vegetable oil. Before they cool, mix with fern. Add salt and sugar there (as much as you wish). Forest Salad is ready. You can serve until the ingredients have cooled.
The next salad is called Taiga. The first stage is, in fact, cooking
fern. Soak 400 grams of its leaves, and then chop, then add vinegar, sugar (15 g each), salt (5 g) and three minced garlic cloves. 120 g of onions and 100 g of carrots cut, fry. Then mix the vegetables with the fern and leave for an hour or two.
Cooking ferns in a pan or in a pan involves pre-washing it to remove flakes. In some cases, after this, the plant is also worth boiling a little.
Cooking a fern in a pan requires the following preparation. First rinse it (it is best left in water for a day) and boil for 5-10 minutes. Then you can fry in margarine or vegetable oil. After doing this, sprinkle the fern with crackers. They need to be prepared in advance. In a dry frying pan, fry the bread cubes until a golden crust appears. After removing from heat, put some butter there. It should only melt, but not boil.
The method of cooking fern with pork will give an excellent dish, which
It will be a pleasant surprise for your guests or household. You will need such components: 400 grams of plant leaves, 1 pc. onions, 100 g of meat, a pair of garlic cloves, 2 tbsp. tablespoons of oil, 0.5 liters of tomato, salt, pepper. Rinse the fern and lightly boil it. Finely chop its leaves, pork and onions. Fry, then mix with the rest of the ingredients, salt and pepper, simmer for a few more minutes, add spices and garlic.
Fern soup is a wonderful dish. For cooking, you will need several components: one hundred grams of pork fat, 400 g of bracken, two or three potatoes, onion, a glass of flour and a liter of water. The fern should be soaked first. Then cut the onion and lard into small pieces and fry. Put chopped fern in the same pan and, sprinkled with flour, simmer for twenty minutes. Cut potatoes into small cubes and boil in a separate bowl. In the resulting broth put the lard with fern, mix, boil. Ready soup can be served with herbs and sour cream.
The next recipe is to make Korean fern. Pour its leaves with cold water, rinse and, putting on fire, bring to a boil, put in a colander. Pour vegetable oil into a deep frying pan and, after heating, put the chopped fern. Fry it for five minutes, add soy sauce, water and simmer until cooked. After removing from heat, add a little vinegar and put spices: pepper, salt. The salad should be infused for 5 hours.