Such an interesting name, unfamiliar to the European, is a spicy salad belonging to Asian cuisine. Characteristic features of the dish: sweet and sour taste, provided with marinade, fresh herbs, tender vegetables. To everyone who loves canned eggplants, such salad in Korean can be very pleasant, especially the simplicity of its creation.
How to prepare aubergines in Korean for the winter
There are many ways of preserving this product, even in the framework of recipes related to Asian cuisine. Ingredients can be rolled up fresh( without heat treatment), but you can fry, bake or slightly extinguish. Some landladies like to lay products in layers, and not mix them, as for traditional salads. Even ways to cook and use marinade mass. First of all for a good meal for the winter you need to be able to choose the ingredients and process the main containers.
Preparation of cans for canning
Classical heat treatment of containers and covers is mandatory for any workpiece for the winter. This step will save you from the explosion of cans, and from the sudden spoiling of the dish. Professionals advise using a small container( liter or less) for he, and the lids can be plastic or metal. Sterilization options lasting 5-7 minutes, a few:
- Steamer or grate over a saucepan with water. Banks are throttled down, so that the hot air, leaving up, filled them from the inside.
- Oven. The lattice is exposed in the center, the container is laid sideways, the throat looks forward. You should put it in a cold oven, otherwise a glass explosion may occur.
- Microwave. The method is ideal for a couple of half-liter cans, which are filled with water( 5-6 cm high) and twisted under the maximum power for several minutes.
- Classic boiling in a saucepan. Plus this method - the ability to lower the lid next.
How to choose blue for hedgehog
Professionals advise to use young eggplants: they do not need to be salted abundantly, since the share of solanine in them is significantly lowered. If you had to take overgrown vegetables, pre-prosalt or baking are required, otherwise the dish can be bitter. The remaining criteria are not less important, but are taken into account after the age of the product:
- Type of stalk. Than it is presentable, the better for he: dense and dark green speaks about the good condition of eggplant.
- Skins. No dents, damage, dark spots. Simultaneously it is worthwhile to probe the product - whether there are any changes in the consistency of the pulp.
- Size. The ideal eggplant for he has a length of up to 15 cm and weight less than 0.5 kg.
Recipes with eggplant for the winter
Exotic ingredients in he is absent - besides the already known blue there must be peppers, preferably different colors: the appetizer will be brighter. In addition, tomatoes are added. Some recipes include carrots, which are often added to blanks with eggplants of any kind. Sweetish taste creates a purple or red onion, piquancy appears due to garlic and hot chili pepper.
A few nuances:
- If you are sterilizing he, you can reduce the proportion of vinegar up to 3 times.
- Some landladies ask about the use of acetic essence - it can replace vinegar, but it needs to be diluted with water no less than 1: 7.
- Try not to abuse spices - he does not like a large assortment of spices.
Appetizer from aubergines for the winter with carrots
The recipe for this preparation is a very short list of ingredients and the same short step-by-step algorithm of work, so there are almost no problems with its embodiment in the housewives. The only nuance - the dish requires sterilization before you roll up the lids. To create a delicious he salad for the winter, the following are used:
- carrots - 0.8 kg;
- aubergines - 3.5 kg;
- onion - 0.6 kg;
- Bulgarian pepper - 1 kg;
- is a small head of garlic;
- vinegar - 2 tbsp.l.;
- salt, sugar, ground pepper.
To prepare the hea from eggplants for the winter is simple:
- Grate the peeled carrots on a Korean grater, chop the onions finely.
- Eggplant vegetables to turn into thin strips, abundantly salt. After half an hour rinse out.
- Chop the pepper into strips, squeeze the garlic through the press.
- All the vegetables( except blue) are combined, mixed, and poured with vinegar. Add sugar and ground pepper, garlic. Marinate 5-6 h.
- Eggplants should be fried so that they have a golden hue. Introduce to the rest of the ingredients.
- Fill the small cans with ready-made hea, put them sterilized in a pot of water.
- After a quarter of an hour to roll.
The classic recipe for eggplant hedge in Korean
The traditional version of this salad is as simple as possible, even the housewives who have not previously tried preserving eggplants succeed. The set of ingredients for hehe for the winter is as follows:
- onion - 4 pcs.;
- aubergines - 6 pcs.;
- tomatoes - 5 pcs.;
- peppers Bulgarian different - 2 pieces;
- the head of garlic;
- pod of hot pepper;
- sugar - 3 tbsp.l.;
- salt - 2 tsp;
- vinegar - 1 tbsp.l.;
- vegetable oil - 3 tbsp.l.;
- mixture of ground peppers;
- a bunch of greenery.
Preparation of hea from aubergine for the winter looks like this:
- Clean garlic, rinse the greens and spread it on the grate. In the bulbs remove the husks, pour them with water.
- With the eggplant removed the stems, cut lengthwise into 5-6 pieces and chopped into cubes.
- Transfer them to any deep bowl, add salt.
- Put the pan on the stove. When the water boils, in batches put egg-cubes, squishing them to stay at the bottom. After 4-5 minutes, get one serving and make another one.
- When all aubergines are processed, rinse them and squeeze out slightly, saving excess water.
- Peppers with onions chop into rings, tomatoes can be cut into pieces. Greenery to break with hands.
- Squeezed eggplants pour a mixture of ground peppers, sugar and salt, chopped a piece of spicy chili( do not forget about gloves).Mix. Marinate a quarter of an hour.
- Add the rest of the vegetables( onions - only half).
- The rest of the onion should be fried. When the rings become transparent, discard them to the vegetable mixture. Mix quickly.
- Pour the vinegar, greens, squeezed through the garlic press.
- Pressing a spoon with a spoon, insert spices into it.
- Fill in prepared banks, roll up. If the dish was not prepared for winter, insist in the cold a couple of hours before being carried to the table.
Spicy aubergines for the winter without sterilization
The highlight of this variant of the Korean he - the presence of Peking cabbage in the recipe. The dish turns out to be very nutritious due to this ingredient, so the adherents of a healthy diet use this salad as a full-fledged healthy side dish to the meat. Such a twist of eggplant requires the following products:
- cabbage Peking - 1.5 kg;
- young eggplants - 4 kg;
- carrots - 1 kg;
- sugar - 4 tbsp.l.;
- salt - 1 tbsp.l.;
- cloves of garlic - on the eye;
- bunch of dill;
- packet of carrot seasoning in Korean;
- vinegar - 2/3 cup;Sunflower oil - glass.
Quick he from young eggplants for winter to cook easily:
- Cut into blue with small pieces, as for frying French fries. Dilute 6 liters of water a glass of salt, dip the eggplant into this liquid. Hold for 9-10 minutes, rinse.
- Carrots grate, cabbage Peking neatly chopped.
- Stir with eggplants, add spices here, add oil. Marinate about half an hour.
- Spread part of he( volume large, cook better in portions) on the pan, add a glass of water. Extinguish a quarter of an hour, immediately distribute to the banks and close. Repeat for leftover salad.