Carrot salads are varied. Salad is a cold dish, which has long been customary to serve as a snack.
In Russian cuisine of the pre-Petrine era, salad was a one-component vegetable dish. Under the influence of French cuisine, the technology for preparing salads has become more complicated. Actually, the word "salad" has French roots, so the primacy in the evolution of this dish can rightly be awarded to French culinary specialists, at least for just one invention of mayonnaise, without which our housewives rarely manage to make salads.
Now salads are an extensive section of cooking. Professionals all over the world are trying to systematize salads, dividing recipes by culinary processing methods, by the set of ingredients that make up a cold dish, their design and presentation. But recipes in all corners of the world daily "grow like mushrooms after the rain."
Speaking of mushrooms! They are still the most favorite ingredient in Russian cuisine. Fried, salted, pickled mushrooms are part of many salads that were “born” in our kitchen at the turn of the last two centuries.
Oddly enough, but after the appearance of mayonnaise on our tables, carrots in Korean also "broke out in the lead." What influenced the new culinary preferences of the Russians, with an Asian bias: friendly feelings for the Koreans, the economic difficulties of the perestroika period, which led to the appearance of a series of new and cheap vegetables dishes? It is still difficult to answer this question, but the new “salad” opening is being successfully introduced in the kitchens of elite cafes, and even more so in the warm atmosphere of a home feast.
It turns out that a salad with Korean carrots and mushrooms has many different options, and all of them are very interesting.
Salad with Korean carrots and mushrooms - the basic principles of preparation
Explanatory dictionaries, like some cooking textbooks, say that the essence of salad preparation is cutting it. In part, one can agree with this definition, but in cooking, products are cut to prepare other dishes, such as borsch, stewed vegetables. If it was only cutting the components, then that would be too easy for the salad. The complexity of the preparation begins with the preliminary stage - with the selection of ingredients for its preparation, not counting washing, cleaning, boiling or frying the various components.
Cutting - Just the easiest technological part of the preparation of the salad, although it needs to be paid attention to. Professionals have long noticed that the taste of the dish depends on the shape and size of the cut. It is difficult to disagree with this statement. For example, tomatoes cut into small cubes in a salad will look like mashed potatoes, and large potato cubes will not work well with small pieces of chicken. There are many such examples.
There are three basic salad formulas.that will help any, even a novice hostess, prepare a salad of any complexity, literally, from any products that are in the kitchen.
1. To make the dish perfect, balance four shades of taste: sweet, bitter, salty and sour.
2. So that the salad is not too dry or too juicy, pay attention to the selection of products. For example, for a salad of potatoes, eggs and cucumbers, it is necessary to determine the correct proportion of ingredients: eggs and potatoes “in their uniforms” contain less liquid than cucumbers. So, you need to take twice as many cucumbers. The ratio of potatoes, eggs and cucumbers will be equal to 1: 1: 2. Herbs and spices are not taken into account. If you like to add a large amount of dressing to salads, then “dry” components must be included in the salad in a larger volume.
3. It is true that the appetite comes with eating, and this contributes to the design of the dish. Salad is one of the few dishes, which can include not only tasty, but also bright, colorful products, which with their appearance will stimulate appetite at the table and good mood for the whole day.
But to the above, of course, it is necessary to add that salads can be prepared only from the freshest products. It is also important that the components of the dish are combined not only in taste, but also do not create a dissonance that can adversely affect digestion.
So, for example, to proteins and carbohydrates it is necessary to add acid, which will contribute to their better breakdown in the stomach. Therefore, meat should be consumed with vegetables in which vitamin C is present. Or, conversely, you cannot combine fresh cream with vegetables in one dish, as this can cause a serious upset.
1. Meat salad with Korean carrots and mushrooms
Composition:
Chives 50 g
Lemon juice 30 ml
Chop, fried (from pork) 360 g
Pickled champignons 200 g
Korean carrots 120 g
Apples, sweet and sour (net) 150 g
Refueling:
Soy sauce
Vegetable oil
Pepper
Vinegar
Salt
Cooking:
Onion and peeled apples (without skin) cut into strips. In a separate bowl with chilled boiled water, add lemon juice and put apples and onions there for 10-15 minutes, then drain the water.
Cut the tenderloin into 120 g portions, beat and fry without breading until tender. Season with salt and pepper. Chops also cut into thin strips.
Cut the mushrooms into thin slices.
Combine the ingredients in a deep bowl, mix, add Korean carrots and prepare a dressing. Pour it over the salad before serving.
2. Vegetable salad with Korean carrots and mushrooms
Composition:
Beijing cabbage 250 g
Korean carrot 200 g
Pickled Mushrooms 150 g
Boiled beans 300 g
Red lettuce (meaty) 100 g
Mayonnaise (sparse, 30%)
Greens chopped (to taste)
Cooking:
For the salad, chop the cabbage and peeled peppers into strips. Chop the greens, cut the mushrooms into slices. Combine the ingredients, mix and season with mayonnaise. This salad is also suitable dressing from wine or apple vinegar, combined with vegetable oil and spices.
3. Salad with Korean carrots and "mushrooms" - "Forest Glade"
Composition:
Quail eggs 12 pcs.
Carrots (Korean) 200 g
Cucumbers, fresh 150 g
Sesame, fried 50 g
Cherry 400 g. 6 pcs.
Fresh herbs (parsley, basil)
Mayonnaise or oil-vinegar dressing
Cooking:
Cut the cucumbers into slices. Boil eggs, peel. Tomatoes cut in half. Put the plates of cucumbers on the dish. Korean carrots are divided into 12 bunches, and each of them is folded into a ring. Put on top of cucumbers. In the middle of carrot rings put peeled eggs. Put tomato halves on top of the eggs. Garnish with sprigs of greens, sesame nuts and mayonnaise.
4. Warm salad with Korean carrots and mushrooms
Composition:
Onions, 200 g
French fries 400 g
Korean carrot 150 g
Champignons, fried 500 g
Beef liver 300 g
Beans, canned red 250 g
Eggs, chickens. 5 pieces.
Mayonnaise 100 g
Garlic 2-3 cloves
Vegetable oil (for frying)
Spice
Dill, salad (for decoration)
Lemon
Cooking:
Peel and chop onions. Sauté in vegetable oil. Remove excess fat.
Boil mushrooms, cut into cubes. Also fry in oil, seasoning with spices.
Wash, peel, chop the potatoes, fry in deep fat. Put on a napkin, season with spices.
Cut the prepared liver into slices, fry until tender, and cut the fried pieces into strips. Before frying, add chopped garlic, pepper, salt to the pan. Transfer to a napkin and let the oil drain.
Flip the beans, rinse, let drain water.
Remove excess marinade from Korean carrots.
Combine all the components of the salad and mix. Decorate the flat dish with lettuce, put the cold dish in a slide.
In mayonnaise add 50 ml of lemon juice, fresh zest, chopped garlic and pepper. Stir the cooked dressing and serve in a sauce-boat for salad.
5. Meat salad with Korean carrots and mushrooms. Cocktail salad
Foods in 6 servings:
Smoked Chicken Breast 360 g
Cucumber 300 g
Korean carrot 300 g
Corn 240 g
Champignons (fresh) 900 g
Eggs 6 pcs.
Hard cheese 120 g
Suluguni, smoked 240 g
Mayonnaise (to taste)
Greens 100 g
Order of preparation:
Select large champignons (3 pieces per serving), separate the legs and remove the plates from the hats. Cook the marinade and let the mushrooms stand in it for at least 48 hours. Cut mushroom legs into cubes, and fresh cucumbers with straws of the same length with Korean carrots.
Divide the chicken breast and suluguni into thin fibers. The length of the threads of meat and cheese should be the same with carrots and cucumbers.
Eggs and cheese (hard), grate, mix and season with mayonnaise. Stuff mushrooms with this mass.
Put the prepared ingredients in layers (40-60 g each) in tall glass bowls, seasoning them with mayonnaise.
Layer sequence:
chicken meat,
carrot,
Suluguni
cucumber,
corn,
mushroom legs
chopped greens,
stuffed mushrooms.
6. Salad with Korean carrots and mushrooms "Eurasia"
Composition:
Olives, pitted 180 g
Brynza (or Feta) 350 g
Carrots (Korean salad) 240 g
Avocado 3 pcs.
Pepper, red (sweet) 240 g (net)
Green peas (frozen or fresh) 180 g
Basil, red 50 g (leaflets)
Parsley (fresh leaves) 70 g
For dressing: spices, vegetable oil, lemon juice
Cooking:
Cut the olives into thin rings, across the berries. Rennet cheese, avocado and pepper - in large cubes. We mix all the ingredients with Korean carrots, season with the cooked sauce and put in a salad bowl. Garnish with fresh leaves of parsley and red basil.
Salad with Korean carrots and mushrooms - useful tips and tricks
- Nutritionists rightly argue that sour cream is more useful than mayonnaise, it is better absorbed by the body without adding extra pounds, which then have to be dumped with exhausting workouts. But sour cream does not always harmoniously fit into the composition of the salad. To make it taste like mayonnaise, make a cream sauce:
- 100 g sour cream, 2 boiled yolks, 1 tsp. mustard. To the main sauce, depending on the composition of the ingredients in the salad, you can add salt, pepper, garlic, chopped herbs.
- Boiled meat or fish prepared for salad, at the end of cooking do not rush to get out of the broth. Wait 10-15 minutes for the fillet to acquire juiciness and delicate taste.
- To remove the specific smell of fish, hold it in lemon juice before processing. Lemon juice will also prevent the digestion of fish. Lemon juice will perfectly cope with the pungent smell of onions used in salads.
Lemon juice recipes are a separate issue.
