Recently, a new tradition has appeared in my family — every Wednesday we cook Asian dishes. Most often, the choice falls on spicy salads. I recently tried this recipe. Everyone liked it so much that I definitely have to share it with you.
Ingredients
- Funchosa - 200 g
- Ham - 150 g
- Chicken eggs - 2 pieces
- Celery (stems) – 50 g
- Garlic - 2 clove
- Butter - 20 g
- Vegetable oil (odorless) – 1 art.l.
- Soy sauce - 1 art.l.
- Rice vinegar - 2 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
- Water (boiling water) – 2 l
Step-by-step cooking recipe
Pour the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse under running water.
Beat the eggs lightly with a fork, season with salt and pepper.
Melt the butter in a frying pan, pour in the egg mass and cook under the lid for 5-6 minutes.
Slice the ham, celery stalks and the finished omelet.
Mix the funchosa, omelet, ham and celery.
In a separate container, mix soy sauce, rice vinegar, vegetable oil and garlic passed through a press.
Pour the dressing into the salad, mix and put it in the refrigerator for half an hour.
