How to cook fern with egg. Fried potatoes with fern recipe

Fried potatoes with fern is a specific dish. Fern dishes are common in the East. Harvested fern is supplied from Siberia to China, Japan, and Korea. It is there that the chefs are fluent in the methods of its preparation.

We have a fern - not quite an ordinary product, so you need to learn how to cook it properly. Retail chains often sell fern already prepared for use, it was with this that I fried potatoes today, it is very convenient to use such a product - any dish is prepared simply and quickly.

But often the fern is sold salted, it is salted in bunches in large containers or rolled into jars (less often). Here, having bought such a salty bunch or a jar of ferns, you must first prepare it so as not to be disappointed in this tasty and healthy plant. The preparation is very simple: salted fern must be soaked in cold water for 10-15 hours, changing it often, because a very steep salt is used for storage.

In the spring, you can roast fresh fern, in which case it is pre-boiled to avoid bitterness. That's all the main points - agree, everything is extremely simple! Shall we start?

Take the groceries from the list. You can take spices to your taste.

Throw the pre-soaked fern into a pan with heated sunflower oil.

Fry a little and add spices and garlic to taste. Put on a plate.

In the same pan, fry the potatoes, cut into thin circles (or as you like).

Flip over and fry potatoes until browned on the other side. It is better to do this in portions so that the potatoes remain crispy.

You can combine potatoes with ferns at the end and warm them up together. To serve, lay out the potatoes in a slide, place the fried fern on top.

Serve fern fried potatoes with fresh herbs, pickles and marinades. Believe me, it's very tasty! Bon appetit!

Let's take:

600 gr salted fern;
two cloves of garlic;
head of onion;
spices;
salt and sugar;
soy sauce;
vegetable oil.

The first stage in the preparation of salted fern is soaking. The night before, you need to get it out of the package and rinse well, then pour it with cold water. And leave overnight. If there is an opportunity to change the water a couple of times, it will be generally excellent.

In the morning, we drain the water and sort out the fern - if you do not want to chew on the hard tips later - this is the most "dreary" stage of preparation. Because you need to pass each sprout through your hands. 😉

To do it this way: bend the fern sprout at a distance of 2-3 cm from the end (the “head” of the fern is the one with “hairs”). The sprout should break off clearly and with a slight click.

If the sprout bends, but does not break, then we must also take it higher and bend it again ...

And so on until it breaks off as shown in the previous photo. I must say right away that sometimes there are such sprouts of ferns in which more than half will have to be thrown out ...

This photo clearly shows which size went into cooking (upper), and which into the trash (lower).
It is imperative to do this, because those parts of the fern that do not break, but bend (these are the “old” parts of the fern) will not be chewed at all, and then you will chew the “broom”, which will negatively affect the quality of the finished dish ...

Thus, having prepared the sprouts, put them in a pan.

Of course, the amount of waste will be approximately equal to the part that will go into the cooking process ... Alas, the quality of the purchased fern leaves much to be desired.

Pour the sorted fern sprouts with water and set to boil.

After boiling, boil the fern for 5-7 minutes. Then drain the water and set the saucepan aside.

We clean the onion, garlic. Cut the onion into half rings, and simply chop the garlic with a knife.

I immediately cook all the spices on a plate, because then I will need to act quickly.

This is the final, third stage in the preparation of salted fern.

So, we will need:

a tablespoon of sugar
a teaspoon of salt
half a teaspoon of black pepper
a teaspoon of red pepper
1/3 teaspoon nutmeg;
1/3 teaspoon cardamom;
1/3 teaspoon pepper mixture

Pour vegetable oil into a deep frying pan. We warm it up and pour all the spices and garlic there at once.

Fry for about half a minute and then add the onion.

Stirring, fry the onion until golden, then pour in the fern boiled in advance.

Stir, pour about 2-3 tablespoons of soy sauce, mix again and cover and simmer for 3-4 minutes. Taste one sprout - if there is not enough salt or sauce - add the missing one.

That's all.

Can be served both hot and cold. Great warm salad! 🙂

Bon appetit!

An interesting topic for culinary masterpieces is the fact that each region has its own culinary preferences, which are based on local vegetation. one of the favorite dishes of the locals fern fried with meat. There are different variations in its preparation, but the principle is always the same. Today I will tell you about it in this recipe.

For food use the fern variety "Orlyak ordinary".

In the spring, its shoots are harvested - plump stems with a twisted crown and immediately salted, and sometimes dried. In the photo below you can see what it looks like. Fresh is practically not used for cooking, as it has a bitter taste. That is why we will prepare our dish from.

Cooking

First, the fern needs to be soaked to remove excess salt and possible bitterness (note that it is not always bitter). To do this, you need to fill in its salty version with a large number of hours for 10, which needs to be changed after 2 - 3 hours. If the bitterness has not left it, then it must be lowered into boiling water and boiled for 1 - 3 minutes. But in this case, it may turn out to be too soft and the taste of the dish will suffer.

While the fern is soaking, prepare the meat. Take it, wash it and cut it into cubes about 2 centimeters. Put the meat in a heated pan with vegetable oil, add a couple of tablespoons of soy sauce, chopped garlic, and fry until half cooked, but all the liquid must be evaporated.

Peel, wash it, cut into half rings, add to the meat and fry over high heat for 1 - 2 minutes.

Cut the soaked fern into pieces 4-5 centimeters long and send it to the pan. We will fry on a fairly high heat until the liquid evaporates.

During the frying process, the fern must be stirred frequently so that it cooks evenly and does not burn.

At the end of frying, you need to add chopped garlic, if necessary, soy sauce. It happens that the fern is very soaked and there is not enough salt. In this case, you will need to salt it a little.

Those who wish can add to taste. This dish is equally delicious both hot and cold.. For the first time, all my guests tried it with apprehension because of the unusual appearance, but then everyone, without exception, became his fans. The taste of fried fern is a bit like mushrooms, and when combined with meat, soy sauce and garlic, it turns into an unforgettable, gourmet dish. Bon appetit!

Ingredients

Salted fern - 1 kilogram;
Pork - 500 grams;
Onion - 2 pieces;
Garlic - 4 cloves;
Chili pepper - 4 pods;
Soy sauce 2 - 4 tablespoons;
Vegetable oil - 50 milliliters;
Red pepper to taste.

Useful video

And in this video, you will be told how to properly collect the Common Bracken fern and how to salt it later.

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 ...

Fern can be called one of the plants, the taste of which can conquer even the most fastidious eaters. From it you can cook a lot of delicious salads and hot dishes, as well as prepare and save for the future for the winter.

What parts of a fern can be eaten?

Only two types of fern are suitable for food: bracken and ostrich (ostrich). At the same time, only their shoots are considered edible, collected exclusively in May, before unfolded leaves appear on the fern.

Fresh, freshly harvested stalks 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 cooking the fern, you must keep it in the refrigerator for at least 3 days or boil it for 10 minutes (the water must be salty) - this will eliminate the possibility of poisoning.

How to salt fern?

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

There are two ways to salt a fern:

Using brine

One and a half teaspoons of salt are added to 1 liter of water and brought to a boil - this is how the brine is obtained.
Fern is placed in pre-sterilized jars and poured with hot brine.
Then the jars are rolled up, covered with a towel and after cooling they are put in the refrigerator or in a dark cool place.

"Dry" way

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

The video will tell you more about this method of salting:

Popular Fern Snack Recipes

Salad "in Korean" (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:

Pour water into the pan, lower the fern sprouts and cook them for 2 minutes after boiling, then the water must be immediately drained.
Add the remaining ingredients to the boiled fern: salt, sugar, spices to taste and chopped garlic.
Let the salad brew for 5-6 hours and serve.

A detailed master class on cooking this salad is presented in the following video:

Salad "in Korean" (second option)

The list of ingredients for this salad is similar to the previous recipe, but the cooking scheme is slightly different:

The fern is boiled for no longer than 10 minutes.
Next, 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.
Ferns are added to the frying pan and fried all together for 7 minutes.
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.

The oil is heated in a frying pan, the fern is laid, then the fish, after which the egg is added. After it seizes (turns white), corn is added to the pan. After a minute, you can already treat guests with a dish.

Hot fern dishes

Ragout of bracken

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

To prepare the stew we 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 (add to taste).

Action algorithm:

Bracken shoots are cut into pieces about 5 cm long and boiled (after boiling, 10 minutes is enough for cooking). Do not cook longer, otherwise it may become too soft and turn into porridge after stewing.
Peeled and chopped onions and carrots are fried in a pan.
Then, already cooked fern, tomato paste and spices are added to the vegetables.
After the excess moisture from the pan has evaporated, you can serve the dish to the table.

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:

Salo is cut into small cubes and chopped onions are fried on it.
Then fern is added to the pan (it is pre-cut into 3 cm pieces).
Add flour to the onion and fern, cover the pan with a lid and simmer for at least 20 minutes.
Potato cubes are boiled in a separate pan.
After that, fried bacon, onions and ferns are sent to the pan with ready-made potatoes and the water remaining from cooking.
The soup is brought to a boil and allowed to brew (thicken) a little.
The finished dish can be served at the table with herbs and / or sour cream.

Ragout with fern and meat

Bracken 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 advised to use beef pulp.

Ragout Ingredients:

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

To cook fern with meat:

Pieces of meat cut into thin slices are pre-marinated. To do this, the pulp is soaked in brine, which includes ground pepper, olive oil, and soy sauce.
Fry the onion in oil (until golden brown) and remove from the pan;
Instead of the removed onion, meat is placed in the pan - it must be fried for 10 minutes.
Chopped salted fern is added to the meat and cooked for about 7 more minutes.
Then add soy sauce and previously fried onions. You need to salt the dish at the end, since soy sauce is used (most often, salting is not needed at all).