Asparagus bean is tasty and healthy, contains a large amount of protein, valuable vitamins and minerals. In salads, it looks bright and appetizing. In summer, this product is available, but in winter it can only be bought frozen, and then it is already expensive. Thrifty housewives seek to prepare tender pods for future use. Delicious and savory is Korean-style asparagus beans, which even an inexperienced cook will be able to close for the winter. This colorful snack will look decent on a festive table.
Cooking Features
The technology of cooking Korean green bean snacks for the winter may be different, but they are not complicated. Knowing some of the features of the preservation of these salads and the exact following instructions that accompany a particular recipe, will allow even the beginning hostess to cope with the task.
- Do not confuse vegetable beans with young pods of ordinary grain beans. Asparag bean has much more delicate pods, even when compared with young grain beans. Choosing a variety of asparagus beans does not matter much, but in a Korean-style snack, thin pods look better.
- Before cooking Korean-style asparagus beans, blanch in boiling water for 5 minutes to make it softer. Then throw in a colander so that the water is glass, the beans are dried. After that, you can start cooking salad according to any of the selected recipes. If we neglect the preliminary preparation, the beans will not marinate, will have a rough taste.
- Banks for asparagus beans in Korean should be washed with soda and sterilized. The lids are also sterilized by boiling. Plastic lids snacks can be closed only if it becomes stored exclusively in the refrigerator and will be eaten within 3 months. For storage indoors canned food is closed with metal lids, ensuring tightness.
- It is better to cool cans of canned food in a steam bath, turning it over and covering it with a blanket. So they pass additional preservation, thanks to what they are stored better.
The storage conditions for Korean-style asparagus beans, closed for the winter, depend on the recipe chosen. Usually such canned food can be kept in a cool room for up to 12 months, at room temperature - up to 6 months.
Korean Korean beans with carrots
Composition (1 l):
- asparagus beans - 0.5 kg;
- carrots - 0, 2 kg;
- garlic - 4 cloves;
- table vinegar (9 percent) - 60 ml;
- refined vegetable oil - 50 ml;
- sugar - 30 g;
- salt - 20 g;
- water - 0, 3 l;
- Korean carrot seasoning - 10 g.
Method of preparation:
- Wash the beans. Boil the water. Dip the beans in it, boil for 3-4 minutes.
- Flip out in a colander, let it drain.
- When the beans have cooled slightly, cut the tips, cut the pods into pieces about 3 cm long. Fold into a bowl.
- Scrape, wash carrots. Grind grated for cooking Korean salads. Put to the beans.
- Finely chop the garlic with a knife, pour it over the vegetables.
- Heat the vegetable oil, add seasoning into it, heat it for 20-30 seconds, pour in vegetables, mix.
- Sterilize the jars and their lids. Spread the salad on the cans.
- Boil water, dissolve sugar and salt in it, boil for 2-3 minutes.
- Add vinegar, stir, remove from heat.
- Fill the beans with hot marinade.
- Cover the jars with the prepared lids.
- At the bottom of a large pot, lay a towel, put cans of snacks on it.
- Pour water into the pan so that its level reaches the hangers of the cans.
- Put the pan on a slow fire. After the water in it boils, sterilize the jars with a snack for 15-30 minutes, depending on their volume: 15 minutes sterilize half-liter jars, half an hour - liter.
- Carefully remove the jars from the pan. Hermetically cork them. Turn over, cover with a blanket, leave to cool in this form.
Asparagus beans, closed for the winter according to this recipe, are stored very well, it can stand at room temperature for a year. Salad has a moderately savory taste, can be served as a separate dish or as a side dish for meat.
Korean spicy green beans with vegetables for the winter
The composition (1, 5 l):
- asparagus beans - 0, 6 kg;
- carrots - 0, 4 kg;
- onions - 0, 3 kg;
- sweet pepper - 0, 2 kg;
- bitter capsicum - 1-2 pcs .;
- garlic - 5 cloves;
- salt - 40 g;
- seasoning for Korean carrot - 20 g;
- refined vegetable oil - 140 ml;
- Apple Cider Vinegar (6%) - 60 ml.
Method of preparation:
- Wash beans, cut into 3 cm pieces, put into a colander, lower for 4-5 minutes in boiling water, let dry.
- Free the sweet and hot peppers from the seeds. Sweet pepper cut into straws, put to the beans. Hot pepper cut as small as possible, pour to other products.
- Free onion from the husk, cut into thin half-rings, send to the beans and pepper.
- Peel carrots, chop on a special grater, add to the rest of the vegetables.
- Pass the garlic through a press, combine with vegetables. Salt them and mix well. Leave on for 2 hours, stir occasionally.
- Spread the vegetable mixture over prepared cans, tamping with a spoon. Fill the remaining brine at the bottom of the container where the vegetables were.
- Heat the oil in a saucepan, add seasonings to it, warm it for half a minute.
- Mix the hot oil with vinegar and pour this mixture into a canned snack.
- Roll up the cans, turn them over and wrap them up. Leave to cool in a steam bath.
Store the salad preferably in a cool place, at a temperature not higher than 18 degrees. Snack, cooked according to this recipe, colorful looks, has a spicy taste.
Fried asparagus beans in Korean for the winter
Composition (for 0, 65-75 l):
- asparagus beans - 0.5 kg;
- onions - 100 g;
- carrots - 150 g;
- garlic - 3 cloves;
- table vinegar (9 percent) - 20 ml;
- refined vegetable oil - 100 ml;
- nutmeg - a pinch;
- coriander - 5 g;
- black and red pepper, salt - to taste.
Method of preparation:
- Wash beans, cut, put in a bowl, cover with boiling water, leave for 5-10 minutes. Throw it in a colander, let it drain. Drain the beans with a kitchen towel.
- Peel the onion, cut into thin quarters of rings.
- Carrots, peeling, grate the straw, using a special grater.
- Heat the oil in a deep frying pan, put onions and carrots in it, and sauté for 5 minutes.
- Add beans, fry vegetables on low heat for 10 minutes.
- Add garlic, salt, spices, vinegar passed through the press, mix.
- Spread out on sterilized jars, roll them up. Leave to cool under the blanket upside down.
Despite the fact that the appetizer according to this recipe is prepared for the winter without sterilization, it is well worth it at room temperature.
Korean-style asparagus beans is a nourishing, appetizing and palatable appetizer, which is not ashamed to put on a festive table. If you prepare it for the winter during the harvest of vegetables, it will cost inexpensive.
