Korean blanks have long been familiar. Most often, vegetables are cooked this way, but you can also use mushrooms. For example, bright and delicious chanterelles become even more interesting. So be sure to postpone this recipe for the mushroom season.
Ingredients
- Chanterelles - 500 g
- Vegetable oil - 50 g
- Onion - 2 pieces
- Garlic - 3 cloves
- Soy sauce - 4 art.l.
- Vinegar - 1 tbsp.l.
- Brown Sugar - 1 tsp.
- Dried chili pepper - 1 pinch
- Greenery - 4 twigs
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Chop chanterelles and onions, and fry in oil until moisture evaporates.
Mix sugar, soy sauce, crushed garlic, vinegar and spices.
Pour chanterelles and simmer until tender.
Add chopped greens and simmer for another minute.
Roll chanterelles into sterile jars.
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