Recipe: Korean carrot salad with asparagus. Calorie, chemical composition and nutritional value.

Korean asparagus and carrot salad

You should start your acquaintance with the dish under discussion with a classic recipe. For it, you should use dried asparagus (180 g) and a large number of different seasonings. You need to take: 3-4 cloves of garlic, 3 tsp each. sugar and salt, 90 ml. soy sauce without additives, 1 white onion, special spices for Korean carrots, any oil for frying.

1. To begin with, fuju is soaked in cold water for 7-9 hours. The easiest way is to leave it in liquid overnight. After this, the shoots are squeezed out of water and cut into thin strips.
2. The onion is chopped in any convenient way and fried in oil until golden.
3. Separately, soy sauce is combined with garlic passed through a press, the oil remaining from cooking the vegetable, sugar, salt, and spices are added to it. The mass is thoroughly kneaded until smooth.
4. The asparagus is poured with the resulting sauce, placed in a hermetically sealed container and placed in the refrigerator for 5-6 hours. The longer the snack stays in the cold, the tastier it will be.

If the housewife has very little time left, then spicy asparagus can be prepared very quickly. To do this, you will need to use other ingredients: 250 g of dried fuju, 120 ml. water, 60 ml. table vinegar (you can use wine vinegar), 1 large carrot, a couple of garlic cloves, 3 tsp. sugar, butter, a pinch of salt and ground red pepper. The following describes how to cook asparagus in Korean as quickly as possible.

1. The first step is to boil water and pour dried asparagus into it. Under such conditions, the optimal soaking time for the ingredient will be reduced to 1 hour.
2. Carrots are chopped using a special “Korean” grater. But, if you don’t have it on hand, you can use a regular large one.
3. To prepare the marinade, pepper is combined with salt, granulated sugar, chopped garlic and vinegar. The resulting mixture is placed in a saucepan over medium heat. Turn off the stove as soon as the liquid boils.
4. The marinade is poured onto the chopped fuja mixed with carrots. The snack is placed under pressure and left warm for approximately 1 hour. Next, it should be moved to the refrigerator for storage.

Spicy asparagus prepared according to this recipe will be an excellent addition to salads. You can also add it to spicy sauces for meat.

• If you couldn't find unagi sauce concentrate, replace it with a teaspoon of regular table salt; the taste of the finished dish will hardly be affected. It is also possible to replace hot paprika with five grams of hot ground pepper.
• Many chefs recommend pouring boiling water over dry asparagus to reduce the time it takes to proof the product. However, remember that after such boiling the plant often becomes unappetizing in appearance and mealy in taste.
• Instead of Korean carrots, you can add pickled cucumbers or mushrooms to the salad - this will result in a slightly different dish, but it is in no way inferior to the original in taste.

Spicy fuju goes perfectly with Korean carrots. Such an appetizer can become a separate independent dish on the holiday table. Especially if you add red sweet bell pepper (1 pc.) to it. You will also need to use: 300 g of prepared Korean carrots, 200 g of dry asparagus, 2 white onions, 30 ml. soy sauce, a mixture of ground peppers, 4-5 garlic cloves and salt.

1. Break the asparagus, add warm water, add salt and leave for about 1 hour.
2. Chop the onion and bell pepper, fry the slices in oil until half cooked, and then add the soaked fuja, a little water, spices to the vegetables and simmer the listed ingredients over low heat for 10-12 minutes.
3. The resulting mixture is combined with Korean carrots and seasoned with soy sauce.

The finished spicy appetizer can be sprinkled with a large amount of chopped herbs and served as an addition to any meat or vegetable dish.

• Such salads can be safely used as an independent dish, for example, during a second breakfast or a light dinner. Just remember to serve the dish with suitable drinks - milk, unsweetened tea or coffee.
• In addition, Korean-style asparagus can be an excellent side dish for main courses, especially beef or chicken. In this case, it should be served on the same plate with the main dish.
• If you decide to eat this salad with first courses, serve the asparagus in a separate small container and eat by threading the stalks onto a fork. The appetizer will turn even the simplest soup into a culinary masterpiece.

This dish is suitable for both a festive table and an everyday dinner. It turns out not only very tasty, but also satisfying.

Ingredients

• Pork pulp – 700-800 g.
• Dried asparagus – 400-500 g.
• Onion – 1 pc.
• Garlic – 2 cloves.
• Carrots – 2 pcs.
• Vegetable oil – 3 tbsp. l.
• Spices, salt to your taste.

Dried asparagus

How to cook

• Soak the asparagus in water in advance and cut it.
• Wash the pork and cut into pieces.
• Chop the onion.
• Cut the carrots into large pieces.
• Fry the onion in oil for 3 minutes, then throw in the meat and fry it for 15 minutes.
• Add a glass of water, spices, garlic to the cauldron and simmer the meat for 30 minutes.
• After the time has passed, add carrots, add another glass of water and simmer for 30-40 minutes.
• In a separate frying pan, fry the asparagus in a small amount of oil.
• 5 minutes before the pork is ready, add asparagus to it and mix everything.

Now you know that dried asparagus is very easy to prepare. If you wish, you can experiment with salads by adding various vegetables and spices to the base products. Due to its high protein and healthy fat content, asparagus is often included in the diet menu.

If you grew asparagus at home and want to prepare it for the winter, then you won’t need any special recipes for this. We follow the following instructions:

• Cut off the hard parts of asparagus before drying.
• We cut the vegetable intended for drying into equal parts, string it on a string (not too tightly to each other) and hang it in a warm oven.
• It must be turned over during drying.

If there is no oven, you can use an electric dryer. We store asparagus in glass jars; before eating, it should be soaked in cold water and boiled in it.

The methods for preparing dried asparagus are not particularly complicated. Most recipes are simple and don't require complex ingredients. Dried asparagus itself has virtually no taste. It has the ability to absorb the flavors of the vegetables, herbs and spices with which it is cooked.

• garlic cloves - 5 pcs.
• granulated sugar - 60 gr.
• dry asparagus - 175 gr.
• salt - 50 gr.
• white onion - 1 pc.
• spices “For carrots in Korean” - to taste
• soy sauce - 80-90 ml.

If you have long wanted to try asparagus, but don’t know how to cook it, we suggest starting with the classics.

1. Place asparagus, or fuchja, in filtered water overnight and leave for about 8 hours. In the morning, squeeze and chop into thin straws.

2. Remove the husk from the onion and chop into half rings or cubes. Place in a hot frying pan with oil and fry until golden brown.

3. Squeeze the garlic cloves with a press, combine with soy sauce, granulated sugar, spices, and salt. Pour in the oil that remains after frying and the onion itself.

4. Pour the prepared mixture over the soy asparagus, stir, and place in an airtight container. Keep in the cold for at least 7 hours, after this time you can start tasting.

• fuzhu (dried asparagus) - 0.2 kg.
• sweet pepper - 1 pc.
• garlic cloves - 4 pcs.
• white or purple onion - 2 pcs.
• salad “Korean style carrots” - 0.3 kg.
• soy sauce - 40 ml.

People who know how to cook dried asparagus enjoy combining it with Korean carrots. This makes a pretty tasty salad at home.

1. Roughly break the fuju, then add warm salted water and leave for a couple of hours.

2. In the allotted time, prepare the bell pepper by peeling it and chopping it into strips. Chop the onions into half rings and crush the garlic. Mix everything and fry in oil.

3. When the vegetables are cooked, squeeze out the asparagus and add it to them. Inject about 50 ml. water, add spices to taste, pour in soy sauce. Cover with a lid and simmer on low power for 10 minutes.

4. After the specified time, combine the contents of the frying pan with the Korean carrots. You can taste it immediately or put the dish in the refrigerator for 6 hours.

• asparagus - 190 gr.
• pork pulp - 200 gr.
• carrots - 2 pcs.
• green onions - 35 gr.
• garlic - 5 cloves

1. Before cooking soy asparagus, it must be soaked in boiling water for about an hour. After this, squeeze and dry. At the same time, chop the meat into small cubes. Chop vegetables and herbs.

2. Since preparing dried asparagus is quite simple, we proceed further. At home you will need 2 frying pans. In one, fry the meat with butter until golden brown, in the other, fry the fuju and vegetables.

3. Once the ingredients are completely ready, combine them and season with soy (or any other) sauce and spices. Stir and serve hot.

With sesame seeds

To make the dish even more healthy and improve its taste, you should add sesame seeds to the asparagus. These seeds contain a large amount of calcium, and, in addition, add originality to any snack. It is best to combine black (2 tsp) and white (1 tsp) sesame seeds. In addition to it, you should also use: 230 g dried fuju, 1 tsp. salt and sugar, a couple of cloves of garlic, 1 carrot, 50 ml. apple cider vinegar, Korean carrot spices and ground red pepper, 100 ml. oils

1. Soak asparagus in cold water for at least 5 hours. If you do not wait for the specified time, the snack will turn out too tough and tasteless. Next, the product is squeezed out and cut into miniature pieces.
2. The carrots are chopped using a grater and then combined with the prepared asparagus.
3. Sesame is fried in a dry frying pan.
4. In a separate bowl, mix fuju, carrots, sesame seeds, sugar, salt, seasonings and vinegar.
5. Bring olive, sunflower or any other vegetable oil to a boil in a frying pan, after which the remaining ingredients are poured in.

The future snack should be in the refrigerator for at least 6 hours. Only after this can it be served.

Calorie content

This is a healthy herbal product. In the Russian-speaking space, it received the erroneous name “asparagus,” although this semi-finished product has nothing to do with this type of plant grown in the ground. Its real name is fuzhu, it comes from the Chinese language. The beneficial properties of asparagus from soybeans were noted by residents of the east in ancient times.

The Koreans call it yuba, and the Japanese call it doupi. In Russia, this product is also called “Chinese fern” or “Korean-style asparagus.” To prepare dry asparagus, soybeans are used, which bring great benefits to the body due to minerals - potassium, magnesium, calcium, iron. The process consists of several stages. First, the soybeans are filtered and soaked in water. Next, special devices are used to separate the soy curd from it.

Soy milk is prepared from the remaining product and boiled. A fatty layer called fupi forms on the surface. It is removed, hung, and left to dry for a while. At the end of the process, long, wrinkled sheets of familiar shape are obtained. This is a ready-made product - fuzhu.

If ordinary vegetable asparagus has a minimum calorie content of 15 kcal per 100 g, then this figure is significantly different for a product prepared in Korean. The exotic snack has 234 kcal for every 100 g.

If we talk about dried asparagus, the figure turns out to be even higher - 440 kcal per 100g. At the same time, the harmonious composition of the product allows it to be included in the diet menu in any form. Asparagus is high in protein and low in fat.

Soy asparagus is not a green vegetable from the garden. It is a secondary product of soybean processing. Milk is extracted from the beans by soaking them. The liquid is boiled, the film is removed from the surface and dried to a thin, dry sheet.

In Asia, this product is called fuju, and is widely used for preparing various dishes.

Compound

Modified asparagus contains the following substances:

• calcium;
• magnesium;
• zinc;
• selenium;
• iron;
• manganese;
• phosphorus;
• vitamins C, PP, A, B;
• polyunsaturated fatty acids;
• large amount of fiber;
• isoflavones.

Benefits of fuzhu

The benefit of this unusual product lies in its beneficial effects on the body in the following ways:

• improves the functioning of the heart, stomach, and musculoskeletal system;
• normalization of atherosclerosis and hypertension;
• meat replacement for vegetarians due to the high content of easily digestible plant amino acids;
• Help with weight loss due to nutritional and dietary benefits;
• acceleration of metabolism and acceleration of metabolism due to the large amount of fiber.

The energy value of the product is quite high.

There is not a single product in the world that does not bring at least some benefit. Korean asparagus is no exception; it has a number of beneficial properties due to its biological characteristics:

• Thanks to the large amount of fiber, fuju helps improve digestion and prevents constipation;
• The product is enriched with insoluble plant fibers and protein, which has a beneficial effect on cholesterol levels, bringing them back to normal;
• Due to polyunsaturated fatty acids, it is good for the prevention of heart disease.
• The risk of developing breast cancer is reduced because asparagus contains a lot of plant hormones - estrogens;
• Pickled asparagus is rich in isoflavones, which relieve PMS and endometriosis in women;
• Selenium content provides men with protection from intestinal and prostate cancer;
• Amino acids contained in soy take part in the regeneration of cellular structures of the body, help maintain skin elasticity and slow down its aging;
• Asparagus accelerates hair growth, helps restore hair follicles, which prevents hair loss;
• The semi-finished soy product also contains a lot of calcium, which has a good effect on the condition of bone tissue.

Despite such a large number of advantages of this product, it is worth remembering that soy can cause allergic reactions. As for shelf life, dry fuju can be stored for a very long time, but ready-made salad can be stored for no more than two days.

A simple but very tasty salad of soy asparagus with mayonnaise and meat can compete with Olivier.

• 300 gr. boiled beef;
• 200 gr. pickled cucumbers;
• 200 gr. dry asparagus;
• 200 gr. canned corn;
• 3 hard-boiled eggs;
• mayonnaise for dressing;
• salt, pepper to taste.

Boil the meat in advance and soak the asparagus in cold water. Cut the cold beef into cubes. Cut the asparagus into pieces 1-1.5 cm long. Add diced boiled eggs and pickled cucumbers, put corn in the salad. Season with mayonnaise, pepper and salt to taste.

Of course, the main benefit comes from the asparagus itself. It is rich in fiber, which means it will help people who have problems with the gastrointestinal tract and often suffer from constipation. A large amount of amino acids accelerates the process of removing toxins from the body, renewing the skin and muscles. It can be recommended to gourmets suffering from excess fluid, because asparagus has a diuretic property.

Do you have problems with your hair? This means that asparagus will be useful for you too - your hair stops falling out, receives additional nutrition and grows more intensively. There is an opinion that the product should be consumed by women during PMS and menopause - pain on the first day is reduced, and unpleasant hormonal changes in the body occur more easily.

Now you have encyclopedic knowledge and know exactly how Korean asparagus is beneficial.

Soy asparagus fuju - Jurenko's recipes

In recent years, in the wake of growing interest in various “systems” of nutrition, a variety of legumes and preparations from them are increasingly used as a protein substitute for meat.

One of them is soy asparagus, now it can often be found on sale and its popularity is constantly growing in the world. I'll admit, I didn't expect to like the soy asparagus salad.

My daughter taught him to cook, thanks for the idea.

Mainly, this preparation is distributed in Southeast Asia, island countries, Japan, and Central Asia. The names adopted in the regions are fuzhu, fupi, yuba.

This is a fairly thick film that can be peeled off from soy milk. It is used immediately, and for sale it is dried and packaged. This is how it is sold.

It is worth saying that this product has nothing to do with asparagus. He just looks a little like her.

Fuzhu occurs on the surface of squeezed soy milk when boiled during the cooking process of tofu. This is a thick and greasy layer. Once removed, it is ready to use or dry and then pack.

The calorie content of the dry product exceeds 400 kcal/100 grams. When dried, the film wrinkles and stretches.

In fact, you can make salads and snacks from it, fry it with vegetables, or simply eat it, dipping it in sauce.

A simple salad of lightly boiled yuba with the addition of garlic, herbs, and chili can be an excellent spicy appetizer or main dish for vegetarians. If you soak dry sticks in advance, it will take 10-15 minutes to prepare the dish. If desired, the salad can be made more spicy or other ingredients can be added to suit your taste.

The dry semi-finished product must be soaked in cold water. At least for a few hours. Can be left in water overnight or longer. To make the soy asparagus salad soft, the pieces need to be boiled a little after soaking.

As a rule, in our stores soy asparagus is sold in bags of 400-500 grams. This is enough for 6-8 snack servings. Wrinkled dry sticks are quite long. They really resemble young shoots of a famous delicious plant. They are colored reddish-orange, which disappears when soaked and boiled.

Ingredients (6-8 servings)

• Dry soy asparagus (fuju, yuba, fupi) 400 gr
• Garlic 1 head
• Ginger 30 gr
• Hot pepper 1-2 pcs
• Carrot 1 piece
• Cilantro 1 bunch
• Green onions 2-3 pcs
• Sesame oil, soy sauce, rice vinegar, sesame seeds, brown sugar additives

Soy asparagus salad. Recipe

1. How much to prepare the salad - decide for yourself.
   I brought all the ingredients to my taste, based on the entire pack weighing 400 grams. Dry soy asparagus is sold in different packaging and, even in an open bag, can be stored for some time. Soy asparagus, fuju, yuba
2. You need to soak the fuju in advance.
   Place the required amount of semi-finished product in a deep bowl or pan. Pour in cold water and cover with an inverted saucer, which will submerge the chopsticks a little. If necessary, you can put a small weight on top. Leave to soak for at least 2-3 hours. Soak soy sticks in water
3. Prepare vegetables and herbs.
   Peel a piece of fresh ginger. Fuzhu salad is very tasty, if it has a lot of garlic, feel free to add it. The amount of “chili” to taste depends on the spiciness of the pepper. Fresh cilantro is a must. I advise you to add a feather of green onions. In addition, you need the typical Asian cuisines - rice vinegar, sesame oil, soy sauce and perhaps a little brown sugar. Vegetables and herbs for salad
4. Soaked soy asparagus is washed with cold water.
   The sticks are already soft, but a little “rubbery” - this is their usual consistency. Use a knife to cut them into pieces 5 cm long. Transfer to a saucepan and add water, put on fire. Cook over low heat for 5-6 minutes from the start of boiling. Then drain in a colander and rinse with cold water. Leave to drain all the liquid. Cut soy milk sticks and boil
5. Prepare the sauce in a large bowl.
   Cut the peeled ginger into small pieces and pass through a garlic press. Grind the peeled garlic cloves in the same way. Chop the peeled chili seeds very finely. Mix everything together and add finely chopped cilantro. Add chopped green onions. Chop and mix vegetables
6. Peel the carrots and grate them.
   Mix all the vegetables. Add 0.5-1 tsp. brown sugar. When the sugar dissolves, add 1-1.5 tbsp. soy sauce, 1 tsp. rice vinegar, 1 tsp. sesame seeds and pour in about 3 tbsp. sesame oil. You don't need salt, it's in soy sauce. Stir the sauce. By the way, brown sugar can be replaced with 1 tbsp. mirin – sweet rice “liquor”. Mix the sauce and add the prepared soy asparagus
7. Soy asparagus is already ready and has almost no signs of moisture.
   Mix vegetable sauce with fuju, mix well. Basically, the appetizer is ready. But it's better to let it sit in the refrigerator for a while. It will soak in and only become tastier. Soy asparagus salad with vegetables
8. Place the soy asparagus salad into small bowls or plates. Garnish with sprigs of cilantro and thinly sliced ​​chili peppers. Typically, in China, such dishes are eaten with chopsticks.

Soy fuju asparagus is an excellent base for salad or as a meat substitute for vegetarians Salads, Delicious soy asparagus recipe, How to cook soy asparagusSalads

Korean asparagus and carrot recipe

A salad of soy asparagus with fish can be an excellent dinner. You can take any fish, as long as it is not bony.

• 450 gr. fish fillet (for example salmon);
• 200 gr. soy asparagus;
• 2 hard-boiled eggs;
• 1 bunch of green salad;
• 200 gr. small new potatoes;
• 1 lemon;
• 10-12 peas of allspice;
• 2 tablespoons grainy mustard;
• 2 tablespoons of finely chopped greens;
• 1 teaspoon sugar;
• 0.5 teaspoon salt;
• 0.25 teaspoon freshly ground black pepper;
• 1/3 cup vegetable oil;
• 2 tablespoons canned capers (optional)

Prepare the sauce: to do this, squeeze the juice from the lemon (you will need a third of a glass), add 1 teaspoon of finely grated zest, mustard, chopped dill, salt, sugar, pepper and olive oil. Beat until smooth. If desired, add capers to the sauce.

Pour 2-3 cm of water into a large frying pan with high sides. Add peppercorns and lemon juice to the water. Place fish fillets in boiling water and cook until tender for 7-8 minutes over low heat. Remove the fillet from the pan and let it cool.

Peel and wash the potatoes, put them in a saucepan, fill them with water, add salt. Cook at low boil until done. Drain the water and dry the potatoes. Cut into 2-4 pieces depending on size. Season the hot potatoes with 2-3 tablespoons of the prepared sauce, mix and cool.

Break the salmon fillet into small pieces. Mix potatoes with soy asparagus cut into small pieces.

The salad is served in portions. Place lettuce leaves on plates. Place potatoes and asparagus on salad. Place pieces of fish and eggs cut into quarters on top. Pour the sauce over the salad.

Another version of a spicy salad made from soy asparagus with bell pepper.

• 100 gr. dry soy asparagus;
• 1 tablespoon white wine;
• 1 large bell pepper;
• 2 cucumbers;
• 2 cloves of garlic;
• vegetable oil for dressing (sesame oil is best);
• salt, pepper, sesame seeds, ground coriander to taste.

Soak the asparagus in cold water in advance. When it becomes soft, cut it into pieces 2 cm long.

Cut the cucumbers into cubes, peel the peppers and cut into strips. Mix asparagus with cucumbers and bell peppers. Grind the garlic by passing it through a press or cutting it very finely with a knife. Finely chop the greens. Add to salad.

Salt and pepper to taste, add vinegar, season with oil. Dry the sesame seeds in a frying pan and sprinkle the seeds onto the heaped salad.

It is not difficult to prepare such a dish. The result is a spicy and tasty salad. Required ingredients:

• soaked asparagus - 30 g;
• carrots - 150 g;
• cucumber - 100 g;
• sweet pepper - 70 g;
• dry funchose - 100 g;
• Chinese cabbage - 100 g;
• garlic - 3 pcs.;
• lemon juice - 30 ml;
• cane sugar - 25 g;
• soy sauce - 90 g;
• ground pepper - 0.5 tsp;
• ground coriander - 0.5 tsp;
• vegetable oil - 90 g;
• sesame oil - 0.5 tsp;
• sesame seeds - 0.5 tsp.

Preparation steps:

1. To make Chinese cabbage crispy, you need to dip it in boiling water for a minute and rinse with cold water.
2. Peel the cucumber, carrots, bell pepper and chop them into strips.
3. To prepare the dressing, combine soy sauce, vegetable and sesame oils, lemon juice, garlic, sugar, coriander and hot pepper.
4. Then you need to boil the asparagus for about 5 minutes. When it cools, cut it into small pieces.
5. Place all the chopped vegetables and asparagus in the prepared salad bowl, add the marinade and mix well.
6. Set aside all ingredients to marinate in the refrigerator for several hours.
7. Funchoza must be poured with boiling water and allowed to brew.
8. After this, drain the water and cool.
9. Mix funchose with the infused salad.
10. Before serving, the dish should be sprinkled with sesame seeds.

There are a huge number of options for preparing asparagus. So, it also goes well with fish, fatty meat, eggplant, tofu, dry white wine, sweet and sour sauces and other products.

Making a delicious salad:

1. First, 200 grams of soaked asparagus is cut into pieces.
2. The same amount of cherry tomatoes is cut into 4 parts, and lettuce is also added.
3. Then you need to add white crackers by eye.
4. At the same time, you need to prepare the sauce.
5. To do this, you need to take 2 large spoons of olive oil, 1.5 teaspoons of soy sauce and one small spoon of mustard. Mix all ingredients and season the salad.

First of all, you need to place half a kilo of soy asparagus in a large colander, immerse it in boiling water for one minute, then cover with a lid, and leave again for 15-20 minutes. During this time, boil 50 grams of any dry mushrooms until they are ready, after which they are cut into very small pieces. Two medium sized carrots are processed on a special grater for Korean carrots, sprinkled with ground black pepper and a special seasoning that is intended specifically for this dish.

If you don’t have the desire and time to tinker with these ingredients for the salad, then simply replace it with the appropriate amount of Korean ready-made carrots. Heat 100 milligrams of vegetable oil in a frying pan, scald the carrots with it, then add chopped asparagus, four crushed cloves of garlic and hornbeams to it in small pieces. This is all mixed, seasoned with mayonnaise and served.

Light salad with green beans

A light version of the salad made from soy asparagus with.

• 250 gr. green beans;
• 200 gr. soy asparagus;
• 1 fresh cucumber;
• 1 onion;
• 1 pod of bell pepper;
• soy sauce for dressing.

Cut the soybean asparagus pre-soaked in water into pieces about 2 cm long. Peel the fresh green beans and cut them into pieces the same length as the asparagus. Place the beans in salted boiling water and cook for about 5-7 minutes. Drain the liquid through a colander and cool. Mix with asparagus.

Asparagus is not only a healthy food, containing a number of vitamins, minerals and antioxidant substances required by the body to maintain its natural functioning. And, despite the large supply of nutrients, its calorie content is only 39.6 Kcal. This vegetable is used as an excellent addition to cold and hot dishes, salads, soups, the preparation of which is a pleasure. We will present several salad recipes that are simple to prepare and easy to digest by the body.

Asparagus and carrot salad turns out to be very tender and light, suitable for celebrating many events. This dish is ideal in the summer season, when you want to eat something juicy, appetizing and delicious without spending a lot of time on the cooking process. Preparing this salad requires the following ingredients:

• 500 gr. Korean asparagus;
• 300 gr. carrots;
• 4-5 cloves of garlic;
• 200 gr. vegetable oil;
• 2 bay leaves;
• 8 pieces of sweet peas;
• a spoon of granulated sugar;
• a little salt;
• a few tablespoons of apple cider vinegar;
• a little ground red pepper.

1. Before cooking, the vegetable is soaked overnight, and after the time is up, it is thoroughly squeezed to get rid of excess liquid. The soaked and thoroughly squeezed product is cut into small cubes.
2. The garlic cloves are peeled, crushed using a garlic grinder or grated on a fairly fine grater. The carrots are peeled and also grated on a fine grater.
3. Cut up asparagus, carrots and garlic are mixed.
4. Making carrot salad dressing requires the following steps. Vegetable oil is mixed with ground red pepper, salt, and granulated sugar.
5. The mixture is placed on the stove and brought to a boil, then bay leaves and apple cider vinegar are added to it, stirred, and the heat is turned off. The prepared sauce is poured over the ingredients with carrots and garlic and placed in a refrigeration unit for 2-3 hours so that the salad cools down and the ingredients are completely absorbed.

The calorie content of a dish of asparagus with carrots is 95 Kcal.

It is believed that Korean asparagus salad is dietary because it is low in calories and high in protein. To prepare the salad, you will need a dry type of vegetable, which can be purchased at any supermarket in the city. Before preparing a Korean dish, you need to soak the product. It is either soaked in cold water overnight, or doused with boiling water and left for 1 hour (if the dish needs to be prepared in a relatively short time). The first method is considered more acceptable, since cold water retains all the beneficial substances of the product.

You will need the following ingredients:

• Korean dry asparagus (1 bag);
• 3 garlic cloves;
• spoon of sugar;
• a little salt;
• small onion;
• a couple of spoons of soy sauce;
• a couple of spoons of rice vinegar;
• a pinch of ground red pepper;
• a pinch of coriander;
• a little vegetable oil for frying.

1. Korean asparagus salad is prepared this way. First, as in the previous recipe, the asparagus is soaked overnight only in cold water.
2. Swollen and thoroughly squeezed vegetable sticks are cut into small cubes, their thickness should not exceed 4-5 cm.
3. Chop a medium onion and fry in a relative amount of vegetable oil (the recipe is such that the salad turns out to have a spicy taste, but not greasy). Garlic cloves are crushed or crushed in a garlic press.
4. We take 2 bowls, in one we mix the spices of garlic, ground pepper, salt, coriander, and in the other - a mixture of rice vinegar and soy sauce. While the oil is hot, add it to the garlic seasoning, and then pour the resulting mixture over the asparagus.
5. Next, season with vinegar and soy sauce, add sugar, and mix gently. We put the finished Korean asparagus salad in the refrigerator to give the dish some piquancy.

The calorie content of Korean dry asparagus salad is 105 Kcal.

Dry asparagus with fresh vegetables

• dried asparagus - 380-400 gr.
• fresh cucumber - 2 pcs.
• green onion - 4 arrows
• tomato - 1 pc.
• soy sauce - 40 ml.
• sunflower oil - 30 ml.
• spices - to your taste

Asparagus at home turns out quite tasty, but it is not necessary to cook it in Korean. Consider a salad with fresh vegetables.

1. Break the fuzhu randomly in advance, then leave it in warm water for 6-8 hours. After this time, squeeze it out.

2. Rinse the tomatoes, chop them, remove excess liquid from them. Chop the cucumbers into bars. Combine vegetables with asparagus.

3. Sprinkle with chopped green onions. Season with a mixture of oil, soy sauce, and spices. Let the dish sit for half an hour before serving.

Korean salad with asparagus

Leaving this amazing Korean dish unattended can be considered a real crime. Its preparation is very simple, a minimum of ingredients is needed, but the result exceeds all imaginable expectations. It’s very tasty, incredibly aromatic, a little spicy, but at the same time a delicious creation that goes with any side dish, and is best combined with meat.

You can also try making other salads from Korean cuisine, for example, or.

For a salad with Korean asparagus you need:

• 500 gr. dry asparagus;
• 2 large carrots;
• 6 garlic cloves;
• 15 gr. Korean seasonings;
• 30 gr. 9% vinegar;
• 5 gr. Sahara;
• 5 gr. salt;
• 30 gr. soy sauce;

Korean asparagus salad:

1. Break the asparagus by hand and place it in a saucepan, add water and leave for at least three hours. After they have expired, all the water is drained, and the asparagus itself is cut smaller and placed back in the saucepan.
2. Wash the carrots with a brush, peel them and grate them on a grater used for preparing Korean salads, pour them into a saucepan with the asparagus and stir.
3. The garlic is peeled and crushed in a garlic press, and added to the salad.
4. The products are poured with vinegar, all the bulk ingredients are added with soy sauce and mixed, then vegetable oil is added.
5. Place a plate on top and press down the entire contents of the saucepan with pressure, leave in a cool place for a day.

Tip: if you pour boiling water over the asparagus rather than cold water, it will be much softer. In this case, there is no need to keep her under pressure for a day; a few hours will be enough.

Helpful information

• In addition to the dish just described, Korean cuisine boasts many excellent recipes for products that will decorate both the everyday and holiday tables of any family. For example, try the wonderful Korean-style cabbage, which has a surprisingly appetizing aroma that attracts the most fastidious gourmets to the product.
• It is also worth special mentioning the amazingly delicious Korean-style squid, which will not leave indifferent fans of seafood dishes, as well as those who appreciate low-calorie food.
• Fish lovers will undoubtedly appreciate a simple and quick recipe for Korean-style herring, a famous national dish that has already won millions of hearts around the world.
• Don’t forget about the chic - beets in Korean - this tasty and very juicy product will remain in the memory of you and your family for a long time.

Thanks for your attention to the recipe! I hope you will write in the comments about the presented salads, I’m really looking forward to constructive criticism! If you have any questions or suggestions for improving the recipe, please respond, let's together come up with the perfect guide for preparing this delicious dish. Bon appetit and more positive emotions!

Korean pickled asparagus

• carrots - 1 pc.
• garlic - 4 cloves
• asparagus - 0.4 kg.
• cold water - 240 ml.
• allspice - 3 peas
• vinegar - 60 ml.
• mixture of ground peppers - to your taste
• salt - 20 gr.
• vegetable oil - 100 ml.
• sugar - 30 gr.

It's not hard to figure out how to cook asparagus (dry). It needs to be soaked in hot water. Next, it will be marinated in Korean style.

1. Leave the fuzha in boiling water for 50 minutes, then squeeze it out. Chop the carrots into strips and finely chop the garlic. Start preparing the marinade.

2. Combine all other ingredients in a saucepan and wait until it boils. Boil for a few more minutes. Pour the marinade over the vegetables and prepared fuju.

3. Cover with a lid and wait for it to cool completely. After this, place the dish in the refrigerator for a day.

Since it is not difficult to prepare dried asparagus, this recipe is considered one of the most delicious at home.

How to cook asparagus for the winter

A spicy Korean-style asparagus appetizer can also be prepared for the winter.

The recipe for such a dish is no less simple and straightforward. For it you will need to use the following ingredients: 250 g dry asparagus, 2 pcs. carrots and onions, 2 garlic cloves, 60 ml. sunflower oil, 1 tbsp. vinegar, soy sauce and sugar, a pinch of salt and Korean carrot seasoning.

1. Asparagus is pre-soaked in cold water overnight. After which it is thoroughly wrung out and cut diagonally.
2. Onions, carrots and garlic are chopped (the latter is best cut into thin slices) and thoroughly fried in sunflower oil.
3. Fuzhu is mixed with prepared vegetables and then topped with a marinade made from soy sauce, vinegar, sugar, salt and spices.
4. The resulting snack can be transferred to pre-washed and sterilized jars. It keeps well all winter on the bottom shelf of the refrigerator.

It is best to place Korean-style asparagus in miniature jars, since it is most often consumed in small portions and can quickly spoil if opened.

With sesame

A very simple and at the same time delicious recipe, which can be supplemented with herbs, carrots, onions or other ingredients if desired.

• fuzhu (soaked) - 0.4 kg.
• green beans (boiled) - 0.3 kg.
• onion - 2 pcs.
• carrots - 1 pc.
• tomatoes - 2 pcs.
• sweet pepper - 1 pc.
• ginger root - 10 gr.
• garlic - 4 cloves
• sesame - 25 gr.

This unique asparagus recipe includes several additional ingredients. The Korean dish turns out to be incredibly tasty at home.

1. Fry asparagus pieces, beans, carrot sticks and chopped onions in a frying pan. Bring until golden. Mix the ingredients and simmer over low heat for another 5 minutes under the lid.

2. Add to the mixture slices of tomatoes, sweet peppers, spices, grated ginger, and pieces of garlic. Turn off the stove and serve. Sprinkle the dish with sesame seeds.

Quite interesting recipes allowed us to learn how to cook delicious dried asparagus. Now you can pamper yourself and your family with unique dishes at home.

Soy asparagus - what is it, how to make it soft, recipes with soy asparagus

In vegetarian cuisine it is difficult to find something better than soy asparagus. Having nothing in common with a green plant, the tofu cheese derivative contains plant protein, has a spongy texture, a subtle nutty flavor and the ability to quickly absorb aromas, making it an excellent ingredient for marinating, stewing and frying.

What is soy asparagus?

Yuba, "tofu skin" or asparagus soy fuju is a food product made from soybeans. More precisely, from soy milk. Immediately after its production, hot soy milk is sharply cooled. This leads to protein coagulation and the formation of a dense foam on the surface. It is collected, hung and dried. It can be in the form of sticks, strips or rolls.

1. A derivative of tofu cheese, soybean asparagus is a high-protein food that makes you feel full quickly. It contains lecithin, which prevents the accumulation of fats and accelerates their breakdown, therefore they are actively used in dietary nutrition.
2. Due to the fact that soy milk does not contain lactose, soy asparagus can be included in the diet of people with intolerance to animal protein.

How to make soy asparagus soft?

The product can be fresh, semi-dry or completely dried. Dry soy asparagus is available on our market. To rehydrate it, it must be soaked in cool water for at least 8 hours. The time can be reduced to 4 hours if subsequent preparation involves boiling or stewing.

1. At the same time, there are faster ways in which dried soy asparagus takes on the proper appearance. For example, you can soak it in hot water with a pinch of soda for 10 minutes. Baking soda will add freshness and keep the texture elastic.

Soy asparagus - recipes

There are a lot of dishes that answer the question of how to cook fuju? Rehydrated asparagus can be steamed or in soup, marinated, baked, stuffed and fried, stewed with vegetables and mushrooms, and used as a filling for gyoza. In a word, add it everywhere, replacing meat with a healthy and nutritious product.

1. Soy asparagus can be baked. To do this, you need to rehydrate it, cut it into thinner strips, tie each in a knot and marinate in a mixture of 250 ml, 125 ml wine, 30 g tomato paste, 10 ml lemon juice, oil, garlic powder and a pinch of salt for 2 hours. Bake 50 min. at 160°C.
2. Another dish that can supplement your diet is soup. When preparing it, you need to cut the rehydrated asparagus into pieces and boil for 2 minutes. with carrot slices in 400 ml dashi broth, 10 ml soy sauce and sake.

Korean soy asparagus

The main ingredient of Asian cuisine is fuju, the recipes of which are based on the contrast of flavors; it is good in a Korean appetizer. Soaked in a marinade of vinegar, sugar and oil, it acquires a sweet and sour taste and a viscous texture that goes well with crunchy carrots. Carrots are not necessary, but they just make the dish more attractive.

Ingredients:

• fuzhu – 200 g;
• carrots – 200 g;
• oil – 120 ml;
• vinegar – 100 ml;
• sugar – 25 g;
• coriander – 5 g;
• soy sauce – 30 ml;
• clove of garlic – 2 pcs.;
• onion – 50 g.

Preparation

1. Soak the fuju for 8 hours in water. Squeeze, cut.
2. Grate the carrots and mash them with 20 g of salt, sugar, vinegar and sauce.
3. Fry in oil for 30 seconds. onion and garlic.
4. Mix the oil and spices with the carrots and fuju.
5. After which, the Korean soy asparagus is cooled for 8 hours.

Salad with soy asparagus

The question of how to cook soy asparagus loses relevance with the advent of seasonal vegetables. The answer is a healthy salad. Like all Chinese dishes, it is calculated, balanced and fortified, and consists of carrots, cucumber, protein- and iron-rich foochou greens, and a blood sugar-lowering vinegar dressing.

Ingredients:

• rehydrated fuju – 80 g;
• English cucumber – 1/2 pcs.;
• carrots – 1 pc.;
• onion – 1/2 pcs.;
• green onions – 10 g;
• cilantro – 15 g;
• ground pepper – 2 g;
• sesame seeds – 5 g;
• rice vinegar – 15 ml;
• lime juice – 15 ml;
• soy sauce – 30 ml.

Preparation

1. Take the fuju into pieces.
2. Chop the vegetables and combine all the ingredients.

Time-tested dishes made from soy asparagus are not limited to salads. An example of this would be crispy fried fuja with honey and ginger sauce, served as a main course. Before frying, boil the rehydrated asparagus for 10 minutes. and squeeze it out. The texture becomes more tender, softer and drier, and caramelizes faster.

Ingredients:

• soy sauce – 60 ml;
• honey – 30 g;
• ground pepper – 3 g;
• ginger – 10 g;
• rehydrated fuju – 220 g;
• oil – 80 ml.

Preparation

1. Whisk first 4 ingredients.
2. Cut the fuju into bars and cook for 10 minutes.
3. Wring out and dry.
4. Fry for 3 minutes. After which, soy fried asparagus is mixed with sauce and served.

Soy asparagus with chicken

Being a protein component, fuju traditionally replaces meat; many people do not refuse to add nutritional value with animal protein and supplement fuju with chicken. The fillet and fuju are fried, after which they are slightly stewed in the sauce left over from marinating the chicken, adding juiciness and spiciness to the neutral components.

Ingredients

• soy sauce – 60 ml;
• wine vinegar – 20 ml;
• oil – 40 ml;
• dried garlic – 5 g;
• paprika – 2 g;
• onion – 1 pc.;
• carrots – 1 pc.;
• fillet – 450 g;
• fuzhu – 80 g.

Preparation

1. Whisk together the sauce, vinegar, oil and seasonings and marinate the fillets for 2 hours.
2. Soak the fuju for 2 hours.
3. Fry the onions and carrots, add the chicken pieces and fry for 5 minutes.
4. Stir with fuju and marinade and simmer for 3 minutes.

Soy asparagus with beef

Stewing is a good way to adapt Asian recipes with soy asparagus to hearty and understandable European cuisine. This only means that the dish can be made like a stew with beef, a strong broth base and asparagus. It is added to the stew after 45 minutes. from the start of cooking and simmer in broth and spices for another 45 minutes.

Ingredients:

• beef – 1.5 kg;
• chili – 2 pcs.;
• anise stars – 4 pcs.;
• clove of garlic – 6 pcs.;
• broth - 1 l;
• soy sauce – 120 ml;
• Shaoxing wine – 120 ml;
• rehydrated soy asparagus – 100 g.

Preparation

1. Fry the beef pieces and spices.
2. Pour in the broth and simmer for 90 minutes.
3. After 45 min. add soy asparagus slices.

Soy asparagus with vegetables

Playing a key role in replacing meat, fuju asparagus goes well with any vegetables. Especially with cauliflower and cucumber, which are fried with foochow in a frying pan using the stir-fry technique. Before frying, the cabbage is soaked in vinegar water. Vinegar prevents oxidation, which is why cabbage has its natural color.

Ingredients

• strips of soy asparagus – 200 g;
• cucumber – 1 pc.;
• cauliflower – 80 g;
• green peas – 150 g;
• onion – 1 pc.;
• vinegar – 20 ml;
• oyster sauce – 40 ml;
• Tabasco sauce – 10 ml;
• oil – 40 ml.

Preparation

1. Soak the cabbage in vinegar water for 5 minutes. After that, boil it.
2. Boil for 4 minutes. peas.
3. Fry for 1 minute. onion. Add fuju and both sauces and simmer for another 1 minute.
4. Stir in cabbage, cucumber and peas and after 30 seconds. remove from heat.

How to prepare asparagus

In its usual form it is dry. Therefore, first you need to soak the asparagus thoroughly.

Slow way

Place 200 g of dry fuju in a deep container and fill with clean cold water. Press down on top with a plate or some other weight so that the product is completely submerged in water.

Leave the asparagus for about 12 hours at room temperature, changing the water periodically.

You may need less time. So be guided by the appearance of the asparagus. It should swell, become soft and elastic without hard dry fibers inside.

When you achieve this, drain the water and squeeze out the excess liquid from the fuju.

Fast way

If you don't want to wait, try soaking the asparagus in hot water. Please note that this method is not very reliable. The outside of the asparagus may soften, but the inside will remain firm.

Place 200 g of dry product in a deep container, fill with hot water and press down with a weight. Do not use boiling water, otherwise the asparagus will spread.

Leave the product for 2-3 hours, changing the water periodically. The new water should also be hot. Then squeeze the fuju from the liquid.