This salad will replace a full-fledged snack. You can use any minced meat. I like it with pork and beef. With it, the dish turns out to be hearty and not too greasy. Asians add fish sauce, but I prefer to make do with soy.
Ingredients
- Minced meat - 200 g
- Funchosa - 200 g
- Bell pepper - 250 g
- Rice vinegar - 2 tbsp.l .
- Vegetable oil (odorless) – 2 art.l.
- Sesame oil - 1 tbsp.l.
- Soy sauce - 2 art.l.
- Curry - 0,5 tsp.
- Ground black pepper - to taste
- Salt - to taste
- Water (filtered) – 2 l
Step-by-step cooking recipe
Fill the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse thoroughly.
Heat the vegetable oil in a frying pan and fry the minced pork until tender.
Season the fried minced meat with salt and pepper.
Peel the bell pepper and cut into small pieces.
Mix the funchosa, minced meat and bell pepper.
Separately mix soy sauce, vinegar, sesame oil, curry and salt.
Pour the dressing into the salad and mix. Infuse the dish for 30 minutes in the refrigerator.
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