Meat salad with Korean carrots. Salad with Korean carrots and ham. Recipe: A simple salad with a scorian carrot - how to cook?
It has a lot of advantages. It is tasty, light, goes well with many dishes (meat, fish, potatoes, pasta). In addition, it can become the basis for the preparation of certain dishes.
Korean carrot salads recipes.
Salad with Korean carrots and ham.
Ingredients:
- ham - 320 g
- cheese - 220 g
- Korean carrot - 155 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Korean carrot salad with crackers
Bologna sauce, veal sauce, pantachete sauce, tomatoes, carrots and onions with red wine. Characterizing the area of \u200b\u200bBologna, it was first registered in the 18th century and stands out for its thick, creamy texture that blends perfectly with talistel and lasagna. In many regions, they add black truffles and chicken liver to a more consistent result.
Bonito Tuna is very popular in Japanese cuisine. Sliced \u200b\u200bMussel Meat fried eggplantfried with tomato sauce, onions, red wine, various kinds of peppers, paprika and spices in the oven. Typical Samos food and more. Broth Drained broth obtained by boiling vegetables, poultry, meat or fish. This is the basis for soups or sauces.
Cooking:
1. Grate the cheese, cut the ham into thin strips.
2. Grate the cucumber, drain the resulting liquid.
3. Hard boiled eggs.
4. Put the salad on the dish in the following order:
- chopped cheese
- ham, cut into strips
- grated cheese
- ham
- fresh cucumber
- Korean carrot
Salad with Korean carrots and cucumber "Soft breeze"
The difference is that instead of syrup, fried dough is accompanied by cinnamon and powdered sugar. Place the onions in slices in olive oil, add red pepper, tomatoes, paprika, chopped garlic and a glass of water. When attached, we add fish and let's cool.
The recipe is common to all the Ionian Islands. Burek or Borek. A leaf-wrapped rooster of various species, appearing in almost all countries of the Eastern Mediterranean, North Africa, all Balkans and the Middle East. It can have many different fillings, from minced meat to vegetables and cook fried or fried. Our own galactoboureco and baclava are obviously their source from the storm.
Grease each layer with low-fat mayonnaise. Decorate the finished salad with boiled eggs, figuratively carved. You can also add sweet and sour apple to the salad or crab sticks. Cook from the remaining ham.
Chicken Salad with Korean Carrot.
Ingredients:
- chicken fillet - 1 pc.
- Korean carrot - 220 g
- hard cheese - 155 g
- eggs - 3 pcs.
- mayonnaise
In Crete, they make brandy jam, but they are accompanied by a pleasant and wild boar with clams. Very popular in the Basque Country, Catalonia and Portugal, where chestnuts are added for a creamier texture. For Italian immigrants to the United States, the bracelet consists of thin slices of veal, chicken or pork wrapped around a filling of cheese and black bread and fried in hot oil.
Korean carrot and chicken salad
Together with typical Italian meatballs and Italian sausages, they all make up the Neapolitan stance. The French word “bracket” also refers to cookware traditionally used in a particular cooking mode, that is, to a heavy and non-stick cooker with a lid that closes well so that food can be cooked in broth.
Cooking:
1. Chicken fillet boil, cut into strips or cubes.
2. Hard-boiled eggs, grate on a fine grater.
3. Peel the orange, cut into cubes.
4. Grate cheese on a medium or large grater.
5. Lay the salad in layers in the following order:
- meat
- Korean carrot
- slices of orange
- grated eggs
- grated cheese
Salad with Korean Carrots, Oranges and Chicken
The meat, after frying very well, is placed on a layer of vegetables, which keeps it from high temperature and keeps it juicy, with the addition of a minimum broth or some alcoholic drink, and then transferred to the oven or continued to boil in a pan. Brim Summer turtle with zucchini, potatoes, eggplant, peppers, cooked with fresh tomatoes, olive oil and aromas in the oven. The origin of the name is Turkish and exists in various variations of the Mediterranean countries.
Grease each layer with mayonnaise. and Korean carrots ready!
Salad with Korean carrots and prunes.
Ingredients:
- Korean carrot - 320 g
- small beans - ½ cup
- prune - 320 g
- greens
Cooking:
1. Boil the beans. To speed up the process, add soda to the water (on the tip of the knife).
2. Add the carrots to the cooled beans.
3. Prune with boiling water, let it stand. Drain the liquid, cut it into strips.
4. Add prunes to other products.
5. Sprinkle with chopped herbs, season with mayonnaise. and Korean carrots ready!
Briganto Escogi believed that a kitchen capable of correctly producing an impressively large collection of complex recipes needed a completely hierarchical system called the “brigade”. Chef. He controls all the products and the kitchen staff, controls and develops recipes and menus, and is also responsible for the hygiene of the kitchen.
Your chef is second in the kitchen hierarchy. There may be more than one chef depending on the size of the kitchen. Their main role was to control the production as a whole and to control the dishes during the service on behalf of the chef. Chef Head of the kitchen department. He reports to your chef.
Korean carrot and eggplant salad.
Ingredients:
- Korean carrot - 220 g
- eggplant - 2 pcs.
- mayonnaise
- parsley
- tomatoes - 1 pc.
- salt
- pepper
- vegetable oil
Cooking:
1. Wash the eggplants, remove the peel, cut into rings, salt, let them stand for a while.
2. After 20 minutes, rinse the eggplants in water, and dry on a towel.
3. Fry the eggplants in oil, leave on a towel, allowing the fat to drain.
4. Put eggplant on a plate, grease with mayonnaise, put korean carrotsLubricate with mayonnaise again.
5. When serving, let the salad brew, decorate to taste.
Delight salad with Korean carrots
The chef is the chef in charge of a particular kitchen. In large hotel kitchens, a production manager can have first and second chefs as an assistant. Chef in charge of sausage: one of the most important posts in the hierarchy in charge of sausage and accompanying sauces.
Korean carrot hedgehog salad
Chef responsible for cooking fish: a chef trained in fish and fish fillets and seafood. The chef in charge of soups. Most of the time these feeds are concentrated on one person. The chef responsible for cold snacks: his role is mainly cold snacks, salads, pate, sausage and the correct location of the buffet.
Salad "Caprice".
Ingredients:
- champignons - 155 g
- sweet pepper - 3 pcs.
- crab sticks - 220 g
- salt
- Korean carrot - 220 g
- greens
Cooking:
1. Wash the pepper, cut the seed box, cut into strips.
2. Boil the mushrooms, cut into slices.
3. Cut the crab sticks into strips.
4. Put carrots, crab sticks, mushrooms and peppers in a salad bowl, mix.
5. Korean carrots will start the juice, so you do not need to season the salad.
6. Add greens and a little salt to the salad.
Alternative Chef A chef for all duties. Helps at all production facilities to meet increased needs throughout the evening. The term, depending on the country used, means vegetables of different sizes. Bronto The word used by Italians for broth. Culinary, we mean a decoction of mixed meat.
Potato mill smelting mill for boiled potatoes for mashed potatoes with holes the size of a grain of rice. There are various types, with the exception of potatoes or garlic, used for German bags of hemp and Italian passatelli as snacks.
Cook from the remaining mushrooms.
Salad with Korean carrots and smoked meat.
Ingredients:
- boiled potatoes - 3 pcs.
- smoked meat - 220 g
- boiled beets - 1 pc.
- Korean carrot - 155 g
- onions - ½ pcs.
- yolk
- mayonnaise
Cooking:
1. Grate beets and potatoes on a coarse grater.
2. Onion and meat cut.
3. If the carrot is long, it also needs to be cut.
4. Mix the meat and beets separately with mayonnaise.
5. Lay the salad in layers: potatoes, mayonnaise, carrots, meat, onions, beets, garnish with grated yolk.
Korean Carrot Layered Salad
We bring you a wide range of flavors and menus. You can choose what you like and create your own combination. Good appetite! Pumpkins, tomato balls, Tsatsiki Carrots, Musaka Grilled vegetables. Psaronephri stuffed with local cheese, pepper, mustard sauce and basmati vegetables.
Chicken pan with cereal granola, potato salad, rocket sauce. Chips with rosemary. Korean, Wine. Coke, Sprite, Soda, Water, White bread, Black bread, Glass bottled water. Traditional zucchini, tsaziki with carrots and walnuts, goulash and olive mousse, shrimp and scallops with ouzo, Feta sauce, Feta cheese.
Salad "Straw".
Ingredients:
- chicken leg - 2 pcs.
- cheese
- cloves of garlic - 2 pcs.
- mayonnaise
- cucumber - 2 pcs.
- Korean carrot - 150 g
Cooking:
1. Boil the chicken, cool, disassemble into fibers.
2. Cucumbers cut into small sticks, add Korean carrots, mix with garlic, squeezed through a press.
3. Lettuce mix, put on a plate, sprinkle with grated cheese.
Countryside, Colorful with vinaigrette honey. Penne with chicken and mushrooms in a light cream with sage, grilled hamburgers, psaronephri stuffed with local cheese, sesame crust and barley with cereal and mint, fillet of sea bass and sea bream with black tragana cooked in cuttlefish ink.
Boiled vegetables, baked potatoes, vegetable rice. Salami scallops with aromas of lemon and children's wages, grilled octopus with thyme, tuna salad. Pumpkins, Pilaf with shrimp and cherry tomatoes. Mixed with tomatoes, radishes and horseradish sauce and smoked salmon, Iceberg crab with maltese sauce.
Salad with Korean carrots and Beijing cabbage.
Ingredients:
- Korean carrot - 85 g
- Beijing cabbage - 120 g
- canned corn - 120 g
- chicken fillet - 150 g
- mayonnaise - 3 tbsp. spoons
- hard cheese - 55 g
- salt
Cooking:
1. Pour the chicken fillet with cold water, boil until soft, salt, dry, cool, cut into small cubes.
2. Chop the Beijing cabbage into thin strips.
3. Grate the cheese.
4. Combine the prepared ingredients, add canned corn and carrots in Korean.
5. Salad season with mayonnaise.
Fried chicken with lemon and boiled salads, fried salmon with lemon sauce and capers sauce. Fried hake slices with celery, ouzo and pepper, feta sauce, fried peas, octopus. Fish salad with herbs and capers, Colorful with vinaigrette honey, Green shrimp and cocktail sauce mixer.
Seafood Risotto with saffron, fish trilogy, boiled salads. Almond Cake, Citrus Pie. Colorful season with honey vinaigrette. Tsaziki Carrots, Pumpkins, Feta Rolls with honey and sesame seeds, Musaka Grilled vegetables. Traditional green mixer with parmesan and vinaigrette.
Korean-style salad with mushrooms and carrots “Three Flowers”.
Ingredients:
- boiled chicken - 180 g
- eggs - 4 pcs.
- pickled mushrooms - 150 g
- Korean carrot - 100 g
- mayonnaise
- cheese - 165 g
To decorate:
- a tomato
- eggs
- parsley
Cooking:
1. Boil the chicken, season with salt, cut into pieces, fry. This will be the first layer, grease it with mayonnaise, put the chopped mushrooms.
2. The next layer is Korean carrot, brush with mayonnaise.
3. Grate eggs, lay on top of mayonnaise.
4. Sprinkle with grated cheese, grease with mayonnaise.
5. Top the salad with a flower made of tomato, egg and parsley.
Psaronephri with local cheese with sesame crust and barley with mint and nibs. Mixed grill with french fries. Chocolate Pie, Variety of Syrups. Feta rolls with honey and sesame seeds, Kolokitoftefts, Tzatziki with carrots, Baked vegetables with balsamic sauce and basil sauce, Greek lasagna lasagna.
Traditional mixed with parmesan and vinaigrette. Chardonnay with seasonal fruits, ginger sauce and orange juice. Pancake with strawberries, A variety of syrups. Salmon scallops with lemon and potato souffle, octopus with thyme, tuna, pumpkin salad, oil seal with shrimp and tomatoes.
Salad with Korean carrots, oranges and chicken.
Ingredients:
- smoked chicken legs - 1 pc.
- Korean carrot - 220 g
- eggs - 3 pcs.
- orange - 1 pc.
- hard cheese - 120 g
- mayonnaise
Cooking:
1. Boil eggs, grate.
2. Cut the ham into strips, and cut the orange into cubes.
3. Grate the cheese.
4. Lay the salad in layers:
- chicken leg
- mayonnaise
- Korean carrot
- mayonnaise
- orange
- mayonnaise
- cheese
Mixed with tomatoes and radishes, horseradish sauce and smoked salmon. Cold iceberg and maltese sauce. Grilled hammer with lemon and boiled salads. Fried salmon with lemon oil and cappuccino sauce. Fresh mussels in feta cheese with pepper and feta, shrimp with sesame seeds and horseradish yogurt sauce.
Bitter salad with smoked salmon fillet and croutons with anchovy paste, tomato salad with capers. Parsley leaves, olive oil and herbs. Gingerbread cookies, pumpkins, cheese pies, fried vegetables moussaka with olive mousse, eggplant with local cheese and mint.
The remaining fruit can be prepared.
Decorate the salad to your liking.
Salad with Korean carrots, cheese and ham.
Ingredients:
- ham - 320 g
- Korean carrots - 155 g
- cheese - 220 g
- fresh cucumber - 1 pc.
- mayonnaise
- eggs - 2 pcs.
Cooking:
1. Grate the cheese on a grater (coarse).
2. Cut the ham into strips.
3. Grate the cucumber, drain the allocated juice.
4. Hard-boiled eggs.
5. Put the salad on the dish, alternating layers:
- cheese
- ham
- cheese
- ham
- cucumber
- Korean carrot
Salad grease with mayonnaise and slices of boiled eggs.
Dacos with local cheese and fresh herbs. Colorful salad with vinaigrette. Chicken fillet, roasted peppers, tomato and feta flavored rosemary, pork belly. Mustard Potatoes, Pilafi. Feta rolls with honey and sesame seeds, Greek lasagna, baked lasagna, fritalia, fried vegetables moussaka with olive mousse or Bule eggplant with local cheese and mint.
Gingerbread with seasonal fruit ginger sauce and orange juice or pork gourmet oven. Shrimp with sesame seeds, yogurt and horseradish sauce. Smoked salmon and one with brik, Sanrigia, fruit punch, Champaign. Cheese pies, Turtle with tortilla roll, Ogretin, Crepe with spinach, Eggplant with mint, Musaka from fried vegetables, Olive Mousse.
Salad of Korean carrots, corn and chicken "Ginger".
Ingredients:
- boiled chicken breast
- a jar of canned corn
- Korean carrots - 120 g
- orange or yellow bell pepper
- chips - ½ pack
- cloves of garlic - 5 pcs.
- mayonnaise
- ground black pepper
- a hen
Lettuce, iceberg, curly lettuce, sun-dried tomato, raisins, walnuts, parmesan peeling, croutons, balsamic grape. Lettuce, rocket, red pepper, apple, walnuts, pine nuts, pomegranate, croutons, parmesan peeling, honey dressing.
Village with barley and local cheese. Chicken fillet in cereal muesli and rock sauce. Fried pork, baked potatoes. Fish trilogy, boiled salads. Cake, Syrup, Elair and Fruit. Two types of couch with smoked salmon and one with bric, Sanrigia.
Fruit Punch, Champaign. Tuna salad with tortilla, Ogretin. Crepe with spinach, Small eggplant with mint. Lettuce, iceberg, crispy lettuce, sun-dried tomatoes, raisins, walnuts, parmesan chips, croutons, grapes and balmsamiko. Lettuce, Roca, red pepper, apple, walnuts, pine nuts, pomegranate, croutons, Parmesan peeling, honey dressing.
Cooking:
1. Clean the chicken from the bones, cut into cubes.
2. Add the cubes of sweet pepper.
3. Cut the Korean carrots, add to the salad bowl.
4. Add the garlic, corn.
5. Pepper, salt, add mayonnaise.
6. Serve the salad with chips when serving. Korean Carrot Corn Salad ready !.
Salad with crackers, cream cheese and Korean carrots.
Ingredients:
- carrots - 2 pcs.
- processed cheese - 2 pcs.
- loaf - ¼ part
- cloves of garlic - 4 pcs.
- pepper
- salt
- vegetable oil - 120 ml
- mayonnaise - 220 g
- vinegar - 2 tablespoons
Cooking:
1. Rub the carrots on a grater, add salt, black pepper.
2. Pour vegetable oil into a frying pan, add vinegar, warm well.
3. Pour the mixture into a carrot, season with garlic, refrigerate for about an hour.
4. Grate the cream cheese.
5. Cook the crackers. To do this, cut the loaf with the same cubes. Warm the oven to two hundred degrees, put bread cubes on a baking sheet, leave them for 15 minutes.
6. Korean carrots, baked crackers and cheese mix, season with mayonnaise, mix thoroughly.
Salad with Korean carrots and squid.
Ingredients:
- carrots - 500 g
- squid carcasses - 3 pcs.
- sugar - tablespoon
- salt - a teaspoon
- cloves of garlic - 3 pcs.
- onions - 500 g
- vinegar - 2 tbsp. spoons
- coriander - ½ teaspoon
- paprika, chili pepper - 1 teaspoon each
- vegetable oil - 5 tbsp. spoons
Cooking:
1. Peel the carrots, grate, add oil, spices, garlic.
2. Squid clean the films, remove the chitin plates, rinse the carcasses.
3. Boil the squid carcasses: boil water, lower the carcasses and immediately turn off the burner. Hold the carcasses in boiling water for a couple of minutes, and then remove them. As soon as they are welded, they will become voluminous and “inflated”. Put the carcasses on a plate, cool, cut into strips or rings, put on a Korean carrot.
4. Mix all the ingredients well, close the lid, send to the refrigerator for pickling.
5. In the morning, the salad will be ready to eat.
Korean carrot, bell pepper and chicken salad.
Ingredients:
- chicken breast - 340 g
- Korean carrots - 200 g
- bell pepper - 200 g
- walnuts - 5 pcs.
- mayonnaise
Cooking:
1. Chicken breast put in a pan, fill with water, salt, cook for half an hour. Separate the skin from the meat, cut the meat into small pieces.
2. Bell pepper cut into half rings.
3. In chicken salad with korean carrot add korean carrots.
4. Arrange the nuts, cut into small pieces, add to the dish, mix.
5. Salad season with mayonnaise, put on serving plates (see korean carrot salad photo).
Hedgehog salad with korean carrot.
Ingredients:
- mushrooms, chicken fillet - 255 g each
- onion
- eggs - 3 pcs.
- hard cheese - 250 g
- Korean carrot - 420 g
Cooking:
1. Fresh mushrooms cut, fry in vegetable oil.
2. Boil chicken fillet with spices, chop finely.
3. Finely chop the onion, fry in oil.
4. Boil eggs, grate.
5. Lay out all the components in layers in the form of a hedgehog: chicken, mushrooms, mayonnaise, onions, eggs, mayonnaise, grated cheese and Korean carrots.
6. Make the eyes and nose of the hedgehog from pepper or olives, thorns - from Korean carrots, sprinkle the muzzle with cheese.
7. Around the "hedgehog" lay out the greens.
As you can see, Korean carrots are combined with many products: squid, eggs, ham, chicken, mushrooms and even fruits!
Korean carrots will complement any dish. It can be purchased both in the store (already ready-made), or made yourself at home. Classic recipe Korean carrots have long begun to gain in popularity, at the end of some time it began to change, now additional ingredients such as soy vinegar, sesame and others began to be included in the recipe. But still, the classic recipe will be the basis for any addition.
Korean carrots are quite tasteful and healthy. Korean carrots are useful in that they strengthen the walls of blood vessels and improve digestion. This type of snack is perfect for those who are afraid to gain excess weight, but at the same time like to eat tasty food because the calorie content of Korean carrots is only 110 calories per 100 grams of snack. It is very short time to prepare the dish and it is very simple. Consider several cooking options for Korean carrots and select best recipe for myself.
Classic Korean Carrot Recipe
In order to cook Korean carrots you will need:
- Carrots - 500 grams;
- Vinegar - 2 tbsp .;
- Vegetable oil - 100 ml .;
- Sugar - 2 tbsp .;
- Salt - 1 tsp;
- Black pepper - 1 tsp;
- Coriander - 1/3 tsp;
- Garlic - 4 cups.
Cooking carrots in Korean:
- Wash and peel the carrots;
- Rub carrots on a special grater with oblong stripes;
- Salt carrots, add sugar;
- Seasoned carrots should be well shammed with hands, so that it would let out a little juice;
- In a bowl of carrot we put black pepper, coriander and pour vinegar;
- Garlic should be peeled and mashed on a garlic grinder or grated;
- In a plate with carrots, it is worth making a deepening and putting chopped garlic there;
- Vegetable oil should be poured into a cup and heated on a bake;
- Carrots with all the spices should be covered with a plate on top (put under the press, so to speak);
- Put in the refrigerator for 9 hours, and it is better until the next morning let the plate with carrots under the press stand in the refrigerator.
It is better to buy coriander in grains and then grind it yourself in a mortar or pepper mill. Vinegar can be used as usual six percent, and wine or apple. Oil can be poured both sunflower and corn.
Korean recipe using ready-made seasoning
At the moment, the development of the Korean carrot recipe, which everyone loved so much, can be purchased at the store ready-made seasoning for carrots.
- Carrot - 1 kg;
- Ready seasoning - 1 package (to taste);
- Vinegar - 3 tbsp .;
- Garlic - 6 cloves;
- Vegetable oil - 150 milliliters.
Cooking method:
- Carrots should be washed and peeled;
- Grate carrots on a special grater, trying to make the strips longer;
- Pour the seasoning into the carrots and mix everything thoroughly;
- Leave the mixed carrots seasoned for 15 minutes;
- in a iron plate, mix vegetable oil and vinegar and set on fire, bring to a boil;
- Pour the resulting hot mixture into the carrots and mix;
- Cover the carrots with a lid or plate and refrigerate for 4 hours or overnight.
If desired, you can add sesame seeds, on the above recipe you can add 1 pack of sesame seeds.
Korean Carrot Recipe with Onion Flavor
To prepare the dish you will need:
- Carrot - 500 grams;
- Onion - 500 grams;
- Vegetable oil - 150 ml .;
- Vinegar - 2 tsp;
- Sugar - 1 tbsp;
- Garlic - 5 cloves;
- Red (washed) pepper - 1 tsp;
- Salt - 1 tsp
To prepare eight servings of Korean carrots, you should follow these guidelines:
- Slice the onion into quarters (set aside);
- Grate carrots on a special grater with long stripes;
- Salt the carrots and mix;
- Leave the salted carrots for half an hour;
- Add sugar and red pepper, mix thoroughly;
- Pour the vegetable oil into the pan and put the whole onion in it;
- Fry the onion until dark golden brown;
- After the onion is fried, remove it from the oil (you no longer need it);
- Let the oil cool and then pour vinegar into it;
- Grind garlic on a garlic squeezer and add to carrots;
- Mix thoroughly and cover the carrots on top with a lid and refrigerate for 6 hours.
More Korean Carrot Cooking Tips
- In order to add variety to the taste of carrots, you can use the following tips:
- 3-4 hot cloves of garlic should be added to the hot oil, before pouring the oil into the carrots, the garlic should be removed (it will not be needed anymore);
- When it is warmed up, you can add black or red ground pepper to vegetable oil (you can add pepper to peas, but before you pour oil into carrots, it’s worth removing it);
- You can also put coriander or sesame in oil.
At high temperatures in vegetable oil, the above components more open their taste and convey the aroma of taste to vegetable oil.
- Glutomat sodium. Korean carrots can be prepared with the addition of sodium glutamate by simply sprinkling crystals with grated carrots. This method of cooking Korean carrots is used in stores. But it is better not to use such a seasoning to improve the taste of the snack, because it harms the body;
- If the taste of carrots is quite sweet in itself, then you can refuse to add sugar;
- For lovers of the fragrant smell of black pepper, pour hot vegetable oil onto the pepper, then it will reveal its aroma, but, unfortunately, when using this method, pepper will lose its bitter properties;
- For a change, you can chop and add fresh kenza to the prepared salad, chopped walnuts can also be added.
Delicious salad using Korean carrots No. 1
To make a salad you will need:
- Korean carrot - 250 grams;
- Hard cheese - 150 grams;
- Chicken fillet - 2 pcs.;
- Fresh tomatoes - 2 pcs.;
- Sweet yellow pepper - 1 pc.;
- Fresh cucumber - 1 piece;
- Chives - 1 bunch;
- Mayonnaise to taste.
Cooking a delicious salad:
- Chicken fillet should be boiled until tender (let cool);
- Cut the fillet into strips;
- Cut the cucumbers in half and cut into strips;
- Slice the tomatoes;
- Peppers should be cut into circles or half rings;
- Put all the ingredients in a plate;
- Add Korean carrots;
- Grate cheese on a coarse grater;
- Finely chop the onion and add to the salad;
- Salad should be seasoned with mayonnaise and salt (if necessary), mix thoroughly.
An interesting and tasty salad with the addition of Korean carrots No. 2
The calorie content of this salad will be 310 calories.
For cooking you will need:
- Liver - 500 grams;
- Korean carrots - 300 grams;
- Onion - 150 grams;
- Fresh mushrooms (champignons) - 400 grams;
- Olive oil - to taste;
- Salt to taste;
- Mayonnaise - to taste;
- Dill - to taste;
- Milk to taste.
It will take you 20 minutes to cook.
A method of preparing a salad with liver and Korean carrots:
- Onions should be cut in half rings;
- Clean the raw liver from the films, cut into strips and soak in milk;
- Fry onions in olive oil until half ready;
- In the onion, add the liver with milk, salt and stew for 10 minutes (until fully cooked);
- Fry the mushrooms in olive oil as well, until golden brown;
- Let the liver, onion and mushrooms cool;
- Mix all the ingredients, add Korean carrots and finely chop the parsley (separating it from the chopsticks);
- Season the salad with mayonnaise.
The story of the appearance of Korean carrot snacks
Such a popular snack appeared on our tables for a long time. This dish has absolutely nothing to do with Korea, most likely they have not even heard of it. This recipe came from Korean immigrants who lived in the USSR, while the Koreans replaced Beijing cabbage with carrots so affordable at that time.
Such homemade salad will be a great addition to any home or purchased food. Eat with good!