In continuation of our culinary adventures, I want to share with you another interesting recipe. The salad successfully combines a side dish, protein food and vegetables. Cook it if you don't feel like doing multiple dishes.
Ingredients
- Funchosa - 250 g
- Beef (clipping) – 250 g
- Shiitake (pickled) – 100 g
- Bell pepper - 1 piece
- Spinach - 50 g
- Garlic - 2 teeth
- Chicken eggs - 2 pieces
- Milk (warm) – 2 art.l.
- Vegetable oil (odorless) – 2 tbsp.l.
- Butter - 20 g
- Soy sauce - 2 art.l.
- Rice vinegar - 30 ml
- Ground black pepper - to taste
- Ground ginger - to taste
- Salt - to taste
- Water (filtered) – 2 l
Step-by-step cooking recipe
Wash the beef, dry it and cut it into small pieces.
Heat the oil in a frying pan and brown each piece well.
Pour 200 ml of hot water and simmer under the lid for 30 minutes. The liquid should completely evaporate.
Add spinach, garlic passed through the press and turn off the heat.
Break the eggs into a bowl, season with salt and pepper and pour in the milk.
Shake the mass with a fork or lightly whisk with a whisk.
Melt the butter, pour in the egg mixture and cook under the lid for 5-7 minutes.
Chop the pickled shiitake, omelet and peeled bell pepper.
Fill the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse under running water.
Mix the funchosa, beef with spinach, shiitake, omelet and bell pepper.
In a separate container, mix soy sauce, rice vinegar, ginger and salt.
Pour the dressing into the salad and mix. You can serve immediately.
