Pickled white asparagus. Preparations for the winter: pickled asparagus (recipe)

By classic recipe pickled asparagus prepared from green shoots vegetable plant asparagus. There are also exotic variations of the dish based on soy semi-finished product. In Korea and China, such an appetizer is called "fuju", in Japan - "yuba". How to cook ordinary and Korean asparagus in the marinade yourself?

How to pickle asparagus at home? Take fresh, preferably young shoots of asparagus.

Ingredients

apple cider vinegar 0 stack Dill (seeds) 0 tbsp

• Servings: 2
• Cooking time: 6 minutes

Benefits of Pickled Asparagus

There are many varieties of asparagus, but only succulent stems common asparagus. Vegetable shoots are valuable high content ascorbic acid, tocopherols and beta-carotene.

100 g of asparagus contains 196 mg of potassium and 62 mg of phosphorus. In small quantities, but still present: magnesium, iron, calcium. The product promotes weight loss: the calorie content of 100 g of pickled asparagus is only 15 kcal.

So-called " Korean asparagus"- dried foam soy milk. Outwardly, this semi-finished product is very similar to asparagus, but it does not correspond to the taste or composition of the plant. Before use, the product must be soaked in cold water for a day, and then marinate in a spicy sauce for 10-12 hours.

Because soy asparagus tasteless in itself, vinegar, garlic, different spices. Ready snack fuju - ingredient oriental salads. Such asparagus is often fried with onions and added to stew vegetables. It is rich in amino acids, lecithin, isoflavones, vitamins A and E.

To obtain liter jar pickled product, you need to take 250 g of asparagus. If it is mature, the harsh part of each stem (2 cm at the root) is cut off. Next, the shoots are cleaned with a knife, put in boiling water for a couple of minutes, and then in ice water. Young thin asparagus does not need to be peeled. It is enough to wash it, put it in a colander and scald it with boiling water.

Marinade is prepared from the following ingredients:

• apple cider vinegar - half a cup;
• vegetable oil - dessert. l.;
• salt - 0.5 table. l.;
• sugar - 0.5 table. l.;
• black pepper - 0.5 tsp. peas;
• dill - 0.5 table. l. seeds;
• garlic - a clove.

Dried shoots are put in a sterile liter jar with spears up. Vinegar is slightly heated. It dissolves salt and sugar. Garlic cut into slices, pepper and dill are also thrown there, oil is poured in. Without bringing to a boil, the marinade is removed from the stove and poured into a jar. In order for the solution to completely cover the shoots, you can add warm water. The jar is closed and placed in the refrigerator for 6 hours.

Korean-style marinated asparagus

Ingredients:

• 100 g dry soy asparagus;
• 3 table. l. vegetable oil;
• 1 table. l. soy sauce;
• 0.5 table. l. vinegar;
• 0.5 table. l. salt;
• 1 tsp Sahara;
• 2-3 cloves of garlic;
• a mixture of peppers to taste.

Pre-soaked asparagus cut into pieces. Dissolve sugar and salt in warm vinegar. Oil and sauce are poured into the solution, garlic passed through the press is added. Transfer the asparagus to a jar. Pour it with marinade, sprinkle with pepper. So that the soybean is well soaked, it is insisted in the refrigerator for 12 hours.

So, asparagus in Korean - pickled protein product giving satiety vegetable dishes. Real asparagus is the "queen of vegetables", snack and a component of dietary salads.

Fuju or soy asparagus is popular for making Korean-style salads. It saturates the body well, harmonizes with vegetables, hot spices, sesame seeds and soy sauce. You can make an overseas salad with asparagus yourself using the recommendations of professionals to please guests or household members with a new dish.

What is asparagus

The Korean semi-finished product has nothing to do with the famous vegetable. Asparagus is dried product characteristic elongated shape, obtained from soy milk, which is popular in Asian countries. Original spicy taste fuju makes it a welcome addition to any vegetable. The dish can take a place among dietary products- per 100 grams ready salad accounts for only 105-115 kcal. What is Korean asparagus made of and how does it happen:

• milk is boiled until foam appears on the surface;
• she is removed;
• hang up to dry.

The benefits and harms of soy asparagus

It is important for any person to find out what the benefits and harms of soy asparagus are, because this product is not yet so common. Soy asparagus is used by vegetarians because it replaces protein, is included in the menu of athletes and those who lose weight. The benefits of the product are as follows:

• it fills the need for protein and essential amino acids;
• the product provides prevention of oncology, heart and vascular diseases;
• according to preliminary data, isoflavones-phytoestrogens normalize hormonal background women during menopause, PMS, with ovarian diseases;
• lecithin stimulates the outflow of bile;
• noodles normalize metabolism, useful for people with obesity, malfunction of the digestive tract and diabetes;
• calcium prevents osteoporosis;
• fiber has a positive effect on intestinal motility, improves digestion, removes heavy metals, cholesterol, radionuclides.

The product also has harm, so you should not get carried away with it for the following reasons:

How to cook asparagus the Korean way

To properly cook asparagus in Korean, you first need to start preparing it: for this, the purchased dry product is soaked in cold water until it becomes soft. The soaking process lasts for several hours, but to reduce the time to half an hour, you can pour boiling water over the asparagus. This is an emergency method, you need to resort to it as a last resort, because this is how vitamins and minerals are destroyed. useful material. After soaking, the product should be squeezed out.

Soaked Korean asparagus is ready for the next processing - it can be pickled, boiled in boiling water, fried or stewed. For pickling, it is good to use a dressing of vinegar and soy sauce, fry on olive oil With spicy spices, stewing - with vegetables and fragrant fillings. You can add Korean fuju to soups, broths, combine with carrots, beets, cabbage.

Korean Asparagus Dressing

by the most important component in the preparation of salads and fuju dishes is Korean asparagus dressing. Classic options include garlic, oil, spices and soy sauce. The composition of the original includes sesame, vinegar, mushrooms and greens. Korean-style asparagus will turn out delicious with the following variety of dressings, which must be thoroughly mixed:

• garlic, Bay leaf, Apple vinegar, red pepper;
• green onion, sesame oil, lemon juice, coriander;
• garlic, soy sauce, vinegar, onion, parsley, cilantro, dill;
• garlic, onion, coriander, sesame, soy sauce, paprika;
• vinegar, garlic, coriander, onion, ginger.

Korean Asparagus Recipe

For novice cooks, the photos that come with each Korean asparagus recipe will help make cooking easier. From them it will be clear how to properly process the components of the composition in order to obtain tender dish who enjoy eating. by the most simple option considered classic pickled fuju. It will be more difficult to make a salad with her and vegetables in Korean.

Pickled Asparagus

• Cooking time: 4.5 hours.
• Servings: 2 persons.
• Calorie content of the dish: 250 kcal.
• Purpose: for a snack.
• Cuisine: Korean.
• Difficulty of preparation: easy.

Korean-style pickled asparagus is common fast food which is sold in any store Asian cuisine or supermarket. It is easy to cook it yourself, because you only need to soak the asparagus semi-finished product and marinate it. For a richer taste of the dish, after marinating, leave it for a couple of hours in the refrigerator. As a result, the food will be more flavorful.

• semi-finished asparagus - 125 g;
• water - 200 ml;
• onion - 1 pc.;
• vegetable oil- half a glass;
• garlic - 2 cloves;
• sugar - 20 g;
• salt - 10 g;
• soy sauce - 40 ml;
• apple cider vinegar - 20 ml;
• coriander - a pinch;
• ground paprika - a pinch;
• red ground pepper- 2 years

Korean Carrot Asparagus Recipe

• Cooking time: 6.5 hours.
• Servings: 2 persons.
• Calorie content of the dish: 246 kcal.
• Purpose: for a snack.
• Cuisine: Korean.

The Korean Carrot Asparagus recipe is considered traditional because it combines two of the most famous Asian foods - carrots and fuju. Mandatory spices to give the dish a recognizable taste are coriander and garlic. The dressing is made from olive or sunflower oil, sesame seeds and sweet and sour soy sauce are added to taste.

• dry asparagus - 150 g;
• carrots - 2 pcs.;
• onions - 2 pcs.;
• sugar - 20 g;
• soy sauce - 40 ml;
• olive oil - 20 ml;
• sesame - 10 g;
• vinegar - 10 ml;
• coriander - 5 g;
• garlic - 2 cloves.

Korean asparagus salad

• Cooking time: 3.5 hours.
• Servings: 2 persons.
• Calorie content of the dish: 782 kcal.
• Purpose: for a snack.
• Cuisine: Korean.
• Difficulty of preparation: medium.

Korean asparagus salad with beans is considered gourmet dish, which can be served even in restaurants haute cuisine. They give it spice black Eyed Peas bright green and fresh parsley. Easy refueling prepared with olive or sesame oil mixed with apple cider vinegar. For sophistication, it is good to add a couple of drops of balsamic vinegar to the filling.

• asparagus semi-finished product - half a kilo;
• water - 400 ml;
• asparagus beans - 200 g;
• parsley - 20 g;
• olive oil - 50 ml;
• apple cider vinegar - 50 ml;
• salt - a pinch.

How to cook dried asparagus at home - recommendations from chefs

To properly cook dried asparagus at home, use the advice of professionals in the culinary world:

• Korean asparagus recipe at home necessarily includes spices - red pepper, sweet peas, coriander;
• after soaking, the asparagus semi-finished product should bend easily, be elastic and soft, without hard veins inside;
• instead of soy sauce, you can take pepper, and replace apple cider vinegar with table or rice;
• 100 grams of dry fuju has a tablespoon of vinegar and two tablespoons of soy sauce;
• it is not necessary to put onions in a salad - it only adds flavor to the oil for pouring.

The asparagus is pretty exotic product, however, it can be purchased at almost any grocery store and marinate at home. Pickled asparagus is ideal for eating with second courses. It goes especially well with meat, fish products And vegetable stew. Before you buy healthy asparagus, you should learn about how to pickle it correctly, consider the features of this plant, as well as its benefits and possible harm.

Benefit and harm

Before making delicious pickled asparagus at home it is very important to consider it beneficial features for the body.

• Asparagus contains many health benefits human body vitamins and minerals. Nutritionists highlight the presence of an extensive amount of B vitamins, including B1, B2, B6, in given plant, as well as the presence of nicotinic and ascorbic acids.
• Despite the fact that asparagus is marinated, it does not lose all its beneficial properties during this process. Of course, if pickling is carried out using proven recipes.
• This plant contains minerals especially important for the human body: iron, magnesium, calcium, copper and some others.
• This plant contains a unique amino acid called asparagine. It is she who is very important for the formation of a strong immune system in the body, in addition, this amino acid removes all harmful substances from the body, including ammonia.

Many experts believe that regular use properly cooked asparagus can be restored general state body, improve immunity, as well as normalize the work of the heart and the whole vascular system. But it is also believed that pickled asparagus perfectly normalizes arterial pressure, especially in the elderly.

The advantages of a pickled dish include the fact that it is not fatty, moreover, it is low in calories.

On average, asparagus contains about 15-20 kcal per 100 grams of food. When dieting this product simply irreplaceable, and everything else is very useful. Specialists conducted various experiments, according to which it was noted that asparagus is one of the most important and useful products for the human body. It is he who has a healing effect on the body as a whole, positively affecting many organs.

The plant cannot bring any harm, but it also has its own contraindications before use. The pickled product is not recommended for persons with functional disorders of the gastrointestinal tract, as well as for persons with serious intestinal disorders. Asparagus is also not recommended for cystitis, prostatitis and rheumatism. With extreme caution should be treated with soy asparagus with its frequent use, it can adversely affect the functioning of the pancreas.

Best Recipes

Today, pickled asparagus can be purchased at ready-made in many supermarkets, but often it is canned at home. Let's take a look at some of the most popular recipes, which can be easily implemented without much waste on products.

In order to pickle asparagus with paprika at home, you will need:

• 450-500 g of asparagus;
• a few tablespoons of paprika;
• 1-2 tablespoons of soy sauce (to taste);
• 2-4 cloves of garlic;
• if desired, you can add hot red pepper;
• 6 tablespoons of vegetable oil;
• half a tablespoon of sugar;
• salt;
• water.

Asparagus should be placed in the selected container and pour boiling water over it. It is very important that the asparagus is dry initially. The container should be taken larger, because as soon as water gets on the asparagus, it will increase in size several times. The container with asparagus should be closed with a lid and left for several hours (on average, it will take 1.5 - 2 hours). After a while, the water must be drained, but the asparagus does not need to be squeezed.

Next, you need to mix salt with sugar and dissolve everything in a few tablespoons of soy sauce, and also pour vegetable oil into the resulting mixture. The resulting mixture should be poured over swollen asparagus and add pre-chopped garlic to it, as well as pepper if desired.

The resulting dish is very important to mix as thoroughly as possible. Next, it should be transferred to a saucepan or container with a tight-fitting lid and put everything in the refrigerator for twelve hours.

Even if you leave the product there a little longer, nothing bad will happen, on the contrary, the asparagus will marinate even more.

• asparagus (about half a kilogram);
• 1-1.5 kg of carrots;
• 1 bulb of onion;
• a tablespoon of soy sauce;
• 150 ml of vegetable oil;
• salt and sugar to taste;
• a teaspoon of chili pepper and black ground;
• 4-5 garlic cloves;
• a few tablespoons of vinegar (or you can use vinegar essence);
• water.

IN this recipe carrots are cooked in Korean, which is why it is very important to rub them on a special grater. Next, add vinegar to the carrots, as well as salt and sugar to taste. Mix everything thoroughly and leave for about 15-20 minutes.

The onion should be cut into half rings, and the garlic chopped into small cubes. Next, you need to fry the onion in oil and add garlic to it, after which 2 types of pepper should be poured into the pan, and coriander can also be added to taste. It is very important not to overcook this frying so that all the flavors and taste properties vegetables are preserved.

After soaking the asparagus, you should drain the water from it without squeezing the product itself. It can be cut into pieces and fried along with the resulting frying.

Especially popular is canned asparagus in banks. Most often, the marinade is prepared using the following ingredients:

• vinegar 0.5 measuring cup;
• oils 1 teaspoon;
• salt and sugar 0.5 tbsp. l.;
• black pepper 0.5 teaspoon (preferably use peppercorns);
• greens and garlic.

Asparagus is placed in a sterile jar. Vinegar with salt and sugar dissolved in it is heated separately. Garlic, pepper and herbs (for example, dill) are also put there, oil is added. The resulting marinade is not brought to a boil, but immediately poured into a jar. If it is not enough, you can add a little warm boiled water. The jar is closed for 6-8 hours and put in the refrigerator. As time passes, you can safely taste the resulting preservation.

You will learn more about how to cook asparagus with carrots in the following video.

Asparagus is perfect option to add to dietary ration, but in order not to miscalculate with the quantity, it is best to take the advice of a nutritionist, who will surely be able to choose the right menu.

By itself, asparagus is tasteless, which is why it must be preserved with the addition of various herbs and spices.

You can marinate asparagus different ways, the main thing is not to wring it out after it has been infused in water, otherwise there is a risk of getting a dry and tasteless product.

If you decide to preserve asparagus in jars, then you should remember the sterility of all equipment, it must be clean and treated with boiling water. You can sterilize jars for future preservation in pots, and even in the microwave.

There is quite a large number of varieties of asparagus, but only common asparagus is always used for food. Moreover, it is used not only in culinary purposes but also in medical. This product is incredibly useful both fresh and in canned- he shows mass healing properties, and due to its low calorie content, it can be included in the diet of a person who watches his figure. Pickled asparagus is found in almost every store, but it is quite simple to cook it yourself. Such homemade may become an independent dish, and be included in salads or appetizers.

Marinated asparagus is delicious, healthy and very simple

A little about the benefits of the dish

The benefits of pickled asparagus lies in its composition:

• this product is rich in vitamins, including B vitamins - B1, B2, B5, B6, vitamin PP and C;
• it is famous for its mineral range, which includes calcium, phosphorus, magnesium, zinc, iron, copper, selenium and sodium;
• Besides, great benefit asparagine is achieved due to the presence of a unique substance - asparagine, which plays a key role in the formation and subsequent functioning of the immune system, as well as in the synthesis of RNA and DNA.

By eating pickled asparagus, you can normalize the work of cardio-vascular system and restore blood pressure. Working together, ascorbic acid and asparagine contribute to the excretion of ammonia from the body, and due to the presence of fiber, minerals and folic acid there is a normalization of the body as a whole.

Pickled asparagus has a small, one might say, insignificant calorie content, which is only 15 kcal per 100 g of product, which makes it indispensable product in dietary nutrition.

The unique properties of pickled asparagus have been proven by scientists. After the studies, it was found that this product is involved in almost all vital important processes human body, so its regular use has therapeutic effect to many organs and systems.

Important! Keep in mind the contraindications this dish. It is not recommended to use it for cystitis, rheumatism, prostatitis and diseases of the gastrointestinal tract!

Recipe

So, let's move on to the recipe for pickled asparagus. It is very simple, and the dish at the end is extremely tasty. Do not be lazy and be sure to cook it yourself - the result will not disappoint you!

Required Ingredients

Based on 5 half-liter jars, you need to prepare the following ingredients:

• 1.5 kg of fresh asparagus;
• 1.5 cups of apple cider vinegar;
• 1.5 cups of pure distilled water;
• 5 cloves of garlic;
• 5-7 peas of black and allspice;
• 3 rings of lemon;
• 0.5 tablespoon of thyme;
• 0.5 tablespoon of red pepper flakes;
• 0.5 sachet of French herbs;
• 1 tablespoon of salt;
• 1 tablespoon mustard seeds.

How to cook?

The cooking process is as follows.

1. To begin with, the asparagus is washed under running water, allow excess liquid to drain and place on a cutting board.
2. The product is cleaned of fibrous ends and the rough top layer is carefully removed.
3. Next, the pan must be filled with water about half and bring to a boil.
4. Place asparagus in boiling water and blanch for 1-2 minutes.

   Important! Asparagus cooks very quickly, but in order for it to retain all its value, it is necessary to get it out of boiling water before it begins to darken. The color should remain as bright as it was originally!

5. The finished product is taken out with a slotted spoon and placed in a deep bowl of ice water for literally a few seconds. This technique allows you to stop the cooking process and preserve the color, and, accordingly, the benefits of asparagus.
6. Next, take a lemon, wash it thoroughly, wipe it with a towel and cut off 3 rings. In each jar, put one slice, if they are liter, and half a ringlet in half-liter jars.
7. Add garlic, black and allspice to the bowl.
8. Depending on the size of the cans you have chosen for preservation, the asparagus is cut into pieces and only then distributed into containers, or placed all at once.

   Important! Vegetables should lie tightly to each other, and they must be laid with cuts down!

We proceed to the preparation of the marinade:

• fill the pot with water and put on fire;
• thyme, red pepper flakes, mustard seeds and French herbs should be put in boiled water;
• marinade is boiled over medium heat for 2-3 minutes; this time will be enough for the spices to give off all their flavor;
• further, vinegar and salt are added, after which the marinade is kept on fire for about 5-7 minutes.

Fill the jars to the top with the finished marinade - it is very convenient to do this with a small ladle.

Important! The liquid should cover the vegetables completely, but at the same time be 1 cm below the level of the neck!

Next, we send the jars of asparagus for sterilization: put them in a container, pour running cold water into it, the level of which should not reach the necks of the jars by 3 cm, and set everything on a strong fire. After the water boils, reduce the intensity of the gas supply to the middle mark, cover the container with a lid and sterilize the jars for 20 minutes.

After the specified time, we take out the cans with preservation from boiling water, set them on the table and roll them up with lids. We turn the containers upside down and wrap them in a warm blanket. After 1-2 days, transfer the pickled asparagus to cool place for storage - in the basement or cellar.

As you can see, there is nothing difficult in preparing pickled asparagus - anyone can make it, and for this it is not at all necessary to have any special culinary skills. Cook with pleasure and be healthy!

All materials on the site are presented for informational purposes only. Before using any means, consultation with a doctor is MANDATORY!

At one time, I constantly bought pickled soy asparagus in the market. Korean (maybe Vietnamese or Chinese) girls were selling crazy delicious snack from soy! I apologize in advance, at that time I did not distinguish between Asians at all, therefore I indicate such a spread in nationality. Now I would be much smarter, I would definitely find out where this wonderful recipe and where these lovely sellers come from. And I always wanted to unravel the secret of how to cook fuju soy asparagus.

The Asian girls left, they stopped selling pickled asparagus, and I completely forgot about this dish.

Today, when I saw dried fuju on sale, I decided to definitely cook it! I made it, and then another, and how delicious it was!

I did not want to follow any of the recipes presented on various cooking sites, since none of them looked like the one that Asian girls once cooked. I decided to recreate the taste myself. And you know, it turned out pretty good: pickled soy asparagus in rice vinegar, with soy sauce, garlic and red pepper. Aromatic, spicy, bright taste. I think you will like it too.

What do you need:

• 200 gr. dried asparagus - fuju
• 3 art. l. soy sauce (salted)
• 2 tsp rice vinegar
• 3 garlic cloves
• 1/2 red pepper (not too hot)
• 1/2 tsp cane or white sugar
• 2 tbsp. l. vegetable oil
• 2-3 tbsp. l. water

The recipe is simple, but it will take a lot of time. Since fuju must first be soaked overnight in cold water ( room temperature). And then marinate for 2-3 hours. at least, but preferably at night.

How to marinate soy asparagus deliciously

So, pour the asparagus drinking water. The water completely covers the fuju. We leave for the night. By morning, the color of the asparagus will change a little, become lighter, and the fibers themselves will soften.

We take dishes in which it will be convenient to pickle soy product. And we begin to prepare the marinade. Add vinegar and soy sauce. We mix.

Add finely chopped garlic, it can also be passed through a garlic press. Cut rings red hot peppers. Pepper to taste. I love spicier. We fall asleep sugar.

We add some water. We cut the asparagus in small pieces. And put in the marinade.

We fill the bowl completely. Half of the fuju will sink in the marinade, and half will remain on the surface (it also depends on the shape of the dish), so soy snack Stir occasionally to marinate evenly.

We put in the refrigerator for the night. Or at least 2-3 hours. After this time, the pickled soy asparagus will be ready. Drizzle it with oil.

Serve as cold appetizer. I have: pickled fuju, rice, bok choy with mushrooms and green beans.

Bon appetit!

Recipe from Galina A.