Korean style maslata: winter recipe recipes
For such a procedure, oranges will be the best main ingredient. So, many gourmets and connoisseurs of taste will definitely like butter mushrooms cooked in Korean. Mistresses willingly canned mushrooms, using these recipes. The basic rule is to properly prepare the oil for processing: clean, wash and dry. Before preserving the oil, it is also necessary to boil it in water with the addition of a small amount of salt for about 30 minutes.
Korean marinated garlic recipes with garlic
All cooks like pickled korean in Korean because of its simplicity. It turns out an excellent appetizer or side dish to the main dish.
2 kg of oil will require: 0.4 l of refined oil; 2 packs of seasonings for vegetables in Korean; 4 tsp Sahara; 6 cloves of garlic; 3 tbsp. l 9% vinegar; 2 tsp salts; 2 large onions; 2 tsp sweet paprika. For severity, it is recommended to add 1 tsp. chili peppers.
Preheat the oil in a pan with a thick bottom in advance and pour oil. Separately, fry chopped onions until golden brown and set aside for a while. Pour sugar, salt, pepper, Korean seasoning into a glass of water and mix thoroughly. Combine the resulting mixture with mushrooms, add the fried onions, crushed garlic, vinegar and mix gently. Fill the cans with mushroom mass, close with tight plastic covers and leave for a day in the refrigerator. This Korean oil recipe has an amazing piquant taste.
The following method of marinating butter in Korean is suitable for long storage. For 1 kg, oil is needed: 0.2 l. water; 1 tbsp. vegetable oil; 8 cloves of garlic; 2 large onions; 3 tbsp. l 9% table vinegar; 1 tbsp. l salts; 1 tbsp. l sugar; 2 tsp sweet paprika; 1 pack of Korean seasoning for vegetables.
In a deep frying pan, heat the vegetable oil and throw finely chopped onions into it. In a bowl of water, dissolve sugar, salt, pepper, Korean seasoning and wait for boiling. We send mushrooms to the container with marinade, add crushed garlic, vinegar, and also fried onions. Mix thoroughly and leave for a few minutes. We give the butter in a hot sauce to cool completely, and then put in the refrigerator for a day. We lay out the contents of the pan in banks and roll up the lids.
Popular Korean marinated butter recipes
No less popular is the recipe for pickled butter in Korean with green onions and horseradish. This method involves the use of finely chopped mushrooms. For 1 kg of boiled butter you will need: 2 l of water; 4 bay leaves; 4 dill umbrellas; 35 g horseradish root; 7 cloves of garlic; 0.5 kg of green onion feathers; 50 ml of 9% vinegar; 70 g of salt; 40 g of sugar.
Cut the feathers of green onions into small strips, about 3 cm each. Dilute the salt and sugar in 2 l of boiled water and let the marinade boil.Throw bay leaf, dry dill, garlic, and after 5 minutes we take it back. After we throw mushrooms into the marinade and boil for 10 minutes. Remove from the stove, add acetic acid, chopped onion and grated horseradish root. We distribute the oil in sterilized jars and roll tightly. We leave to cool for 10-12 hours, and sent to the basement.
The winter recipe for Korean style butter in mustard sauce is not inferior in piquancy to other similar dishes. Its advantage is that it has an unusual taste and indescribable aroma. However, this blank will be preferred to lovers of pronounced sharpness.
3 kg of oil is necessary: 3 l of water; 4 tbsp. l granulated sugar; 5 tbsp. l salts; 100 ml of 9% vinegar; 4 tbsp. l mustard seeds; 15 cloves of garlic; 15 grains of black and allspice; 8 bay leaves.
In a container with water, mix all the components of the recipe (except the oils) and bring to a boil. Then we send the mushrooms and boil for about 30 minutes. We remove from the stove, distribute in jars and roll up. If there is no desire to roll, then you can leave the marinade for 8 hours, and then boldly serve it.
Another way that canned cans are Korean-style for the winter is pickling in spicy pickle. For this recipe you need to take these products: 1 kg of oil; 0.75 liters water; 5 g of citric acid; 2 cloves of cloves; 1 small cinnamon stick; 70 ml of 9% vinegar, 30 g of salt; 40 g of sugar; 7 peas of allspice and black pepper.
We cook marinade sauce from all components except vinegar. In the boiled brine, lay the mushrooms and let them boil for about 5 minutes. In the sterilized jars with a slotted spoon, spread the oil and pour 2 tsp into each. vinegar. At the end, fill with the remaining spicy pickle and roll up. Turn the jars over and wrap them with a blanket until they cool completely. Korean oil should be kept in a cool place (no more than 15 ° C).
All the above marinated butter in Korean can be not only an addition to the main dishes, but also an independent treat on the table.
