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Salad with squid, egg, onion and carrot

0
1266
Kitchen European
Calorie content 127.4 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 24.5 g
Fats * 9.6 gr.
Carbohydrates* 4.5 gr.
* per 100 gr. product
Salad with squid, egg, onion and carrot
Content

By including carrots in the salad with squid, you can achieve not only brightness, but also an expressive piquant taste. And all because we use carrots cooked in Korean. It gives a special juiciness and crunchy texture to the finished dish. Squid with such a "neighborhood" perfectly reveal their natural taste and beneficially show tender pulp. Mayonnaise is ideal as a dressing and fresh parsley as a garnish.

Ingredients

Cooking process

step 1 out of 7
Defrost squid and rinse thoroughly in running water. Remove the surface film with a knife.
step 2 out of 7
In a saucepan, bring lightly salted water to a boil and lower the prepared carcasses into it. Cook for one and a half to two minutes. We take out the finished squid from the broth and put it on a plate to cool.
step 3 out of 7
Cut the cooled carcasses into thin rings or strips.
step 4 out of 7
Put chopped squid and Korean carrots in a salad bowl. Previously, it should be squeezed out of excess liquid with your hands so that there is not a lot of moisture in the salad.
step 5 out of 7
Boil eggs until firm yolk - for ten to eleven minutes. After cooking, fill them with cold water and let cool completely. We clean the eggs and cut them into small pieces of any shape.
step 6 out of 7
Peel the onions, rinse and dry. We cut it into small cubes.
step 7 out of 7
Pour chopped onions, pieces of eggs into a salad bowl for squid and carrots and add mayonnaise to taste. We mix all the ingredients and taste the salad. Add salt if necessary, and do not forget about ground black pepper. Serve the salad immediately after cooking, decorating the surface with fresh parsley and some Korean carrots.

Bon Appetit!

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