In Japan, India, China, Mongolia and Nepal, asparagus salad, or wysun, is very common. This plant is cultivated for its succulent stems, which are similar to the taste of asparagus. Uysun stalks can be cooked in different ways: they are pickled, stewed, put in salads.
It is necessary
-
- Stewed salad:
- 200 g of asparagus salad
- 2 tbsp butter,
- 100 g sour cream
- 50 g grated cheese.
- Asparagus salad with meat broth:
- 200 g of asparagus salad
- 1 cup chicken or beef broth
- salt to taste
- vegetable oil for frying,
- parsley.
- Salted Asparagus Salad:
- 1200 g of asparagus salad
- 40 g dill,
- 5 g garlic
- 2 pcs. paprika,
- 1600 g 7% brine
Instructions
Step 1
Stewed salad.
Take fresh asparagus stalks, peel them, wash and cut into slices about 2 to 3 cm long. Cook for a few minutes in a little water.
Step 2
Put the boiled salad in a greased frying pan. Drizzle with sour cream and sprinkle with breadcrumbs and grated cheese on top.
Step 3
Next, bake in the oven at 200 degrees, wait until the dish acquires a brownish tint. Cool and serve.
Step 4
Recipe for asparagus salad with meat broth.
Cut the asparagus lettuce into 4-5 cm pieces.
Step 5
Pour some vegetable oil into the pan, put the salad slices into it. Heat for 2 to 3 minutes, stirring constantly.
Step 6
Then add beef or chicken broth, simmer for 15 minutes over low heat, until the asparagus slices become tender.
Step 7
Salt and stir well. Sprinkle the dishes with parsley. The asparagus salad is ready.
Step 8
Salty Uysun.
Prepare the asparagus salad by cutting it into 9-10 cm slices (for a 0.5 liter jar), or 19-20 cm slices (for 3 liter jars).
Step 9
Put all the spices in three steps: at the bottom of the can, in the middle and on top.
Step 10
Then pour the hot brine over the jar after stacking the asparagus and spice slices.
Step 11
Place in a water bath for 10 minutes to blanch.
Step 12
Then refrigerate the jar and seal it tightly. Store these pickles at room temperature.
