It seems to me that the gastronomic horizon should be constantly expanded. For this reason, I often try new recipes. I recently cooked this Asian salad. I liked it not only for me, but also for my family. I advise you to try this interesting dish!
Ingredients
- Funchosa - 250 g
- Ham - 100 g
- Corn (canned) – half a bank
- Cucumbers - 100 g
- Ginger - 10 g
- Chicken eggs - 2 pieces
- Milk (warm) – 3 tbsp.l.
- Rice vinegar - 3 tbsp.l.
- Sesame oil - 1 art.l.
- Butter - 20 g
- Salt - to taste
- Water (purified) – 2 l
Step-by-step cooking recipe
Break the eggs into a bowl and add salt.
Add warm milk and lightly whisk everything with a fork.
Melt the butter in a frying pan and pour in the egg mass. Cook under the lid for 5-7 minutes.
Cut the finished omelet into thin cubes.
Pour the funchosa with boiling water and cover for 5 minutes.
Flip into a colander and rinse thoroughly under running water.
Chop cucumbers and ham.
Peel the ginger and grate it on a fine grater.
Mix the funchosa, omelette, cucumbers, ham, ginger and washed corn.
In a separate bowl, mix rice vinegar, sesame oil and salt.
Pour the dressing into the salad and mix. Before serving, the dish should stand in the refrigerator for 30 minutes.
