This salad can be served both hot and cold. A great option for a hearty lunch or dinner. I don't add hot spices or sauces. We can say that the dish is adapted to our tastes. Although some ingredients still give out Asian roots.
Ingredients
- Funchosa - 200 g
- Shrimp (chilled) – 10 pieces
- Pork (clipping) – 150 g
- Chicken fillet - 150 g
- Peking cabbage - 200 g
- Garlic - 1 clove
- Carrots (average) – 1 piece
- Chicken eggs - 2 pieces
- Milk (warm) – 2 tbsp.l.
- Rice vinegar - 2 art.l.
- Soy sauce - 2 art.l.
- Butter - 20 g
- Vegetable oil (odorless) – 2 art.l.
- Lemon juice - 1 tbsp.l.
- Salt - to taste
- Water (filtered) – 2 l
Step-by-step cooking recipe
Pour the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse with cold water.
Fry the chicken fillet in vegetable oil until tender.
Put the chicken on a plate, and brown the pork well in the remaining oil.
Pour 150 ml of boiling water, cover and simmer for 20 minutes on low heat.
Wash the shrimp with boiling water, peel off the shells and sprinkle with lemon juice.
Chop the Peking cabbage and peeled carrots.
Break the eggs into a bowl, season with salt and pepper.
Add warm milk and beat lightly with a fork.
Melt the butter in a frying pan, pour in the egg mass and cook under the lid for 5-7 minutes.
Cut the finished omelet into small cubes.
Mix the funchosa, shrimp, chicken, pork, omelet and vegetables.
In a separate bowl, mix rice vinegar, soy sauce, salt and garlic passed through a press.
Pour the dressing into the salad and mix.
