Korean carrot is known mainly in Russia. In Korea itself is a dish known. Spicy carrot salad with condiments invented Koreans who emigrated to Russia. Since then, the "Korean" carrots become familiar with food all over Russia.
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From what and how to prepare Korean carrot
A classic recipe is to ensure that the grated vegetables added to sauce. Carrot is impregnated with this sauce, acquiring the necessary properties.
There is a classic recipe, which is complemented by various embodiments of the culinary art.
The ingredients and proportions classical lettuce following (per 1 kg of grated carrot):
- garlic - 4 large cloves;
- Onions - 1 small onion;
- coriander seeds (in Korean "Sanchi") milled - 0.5 hours. l .;
- chili peppers - ¼ h. l .;
- vegetable oil - 100 ml;
- salt - 0.5 hours. l .;
- vinegar - 2 hours. l.
Pepper in the basic embodiment is compulsory ingredient. It does not specify which source of visual use. You can take the powder, black or red pepper. You can take a piece of fresh or dried pods, but it should be crushed to a slurry or powder.
As used vegetable oil Sunflower. It gives the dish a pleasant flavor. However, you can take the mustard, corn or camelina oil. Each of them in conjunction with herbs creates a kind of a bouquet of smells and tastes.
Sequencing
Orange root must be crushed in any way possible. This is best done with the help of a grater with large cells. Grinding on a fine grater salad turns to mush, which reduces its aesthetic properties.
After that, you need a vegetable salt and pour vinegar. Under the action of these ingredients start up pieces of orange juice.
While carrots infused, do refueling. In a hot frying pan with a thick, pour the oil, wait until then, until it is glowing to hiss. In hot oil, add pepper and finely chopped onion. Fry until the onions have browned.
Remove from pan fire, give the contents to cool slightly, then add the chopped garlic. It is recommended not to cut and crush in chesnokodavke. The mixture should be a little brew. It is necessary to take 15-20 minutes.
Carrot juice is drained. He is in a salad is not needed. Refuel need to strain. The finished dish should not contain fried onions and other large particles. Fill it with fragrant oil, stir, add the coriander. Again, stir, spread to the banks, rammed, cover with lid and put in the refrigerator.
To carrot absorbed oil and spices, it must stand in the refrigerator for at least 2 hours. After this meal to be served.
Options that differ from classic dishes
Koreans are not allowed to salads there was no pepper. However, these spicy food can not have everything. Number of peppers, onions and garlic can be adjusted depending on desire. Salad does not lose its sensory appeal, even if it is not to be pepper.
Is not limited and the amount of spices. Coriander gives the dish a specific flavor. However, it can be supplemented with dried and finely minced basil, dill and cumin. Pleasant taste also appears when you add sesame seeds.
This dish Koreans invented to replace the usual Chinese cabbage. Now the plant is available in many areas, so that you can add to the carrots cabbage, arrows of garlic, wild garlic leaf cuttings.
salad sometimes sugar is added to mitigate the taste. 1 kg of carrots just add 1 tbsp. l. of sugar. The sweetness in this case will not be felt, continue all the sharpness of pepper and garlic. However, such a dish would not burn the mucous membrane of the mouth, esophagus and stomach.
Carrot preparations described technology is a typical method for forming a salad called Korean. They are characterized by richness of flavor, the presence of vinegar and oil. A distinctive feature of these dishes is the ability to stand in the refrigerator for a long time without losing their nutritional and organoleptic properties.
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