Despite the variety of ingredients, the salad is prepared simply. In the recipe, I tried to describe the process in as much detail as possible. If you don't have sesame oil, you don't have to add anything. Vegetable oil from squid will be quite enough.
Ingredients
- Funchosa - 200 g
- Squid - 300 g
- Bell pepper (different colors) – 2 pieces
- Tomatoes - 2 pieces
- Sprouts (soy) – 50 g
- Garlic - 3 teeth
- Vegetable oil (odorless) – 2 art.l.
- Sesame oil - 1 art.l.
- Soy sauce - 2 tbsp.l.
- Rice vinegar - 3 art.l.
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Pour the funchosa with boiling water and leave it under the lid for 5 minutes.
Flip into a colander and rinse with running water.
Lower the squid into boiling water for 30 seconds.
Put it on a towel and lightly soak it.
Heat the vegetable oil in a frying pan and fry the squid on high heat for 2-3 minutes.
Chop tomatoes, cooled squid and peeled bell pepper.
Mix bell peppers and sprouts in a separate bowl with rice vinegar. Cover with a lid for 10 minutes.
Mix the funchosa, squid, tomatoes, pickled sprouts and pepper.
Separately mix sesame oil, rice vinegar, soy sauce, salt and garlic passed through a press.
Pour the dressing into the salad, mix and set aside for 20 minutes.
