Salad with squid, egg, cucumber and Chinese cabbage
0
1366
Kitchen
European
Calorie content
47 kcal
Portions
4 port.
Cooking time
25 minutes
Proteins *
4.6 gr.
Fats *
4.5 gr.
Carbohydrates*
1.8 gr.
In the winter season, when fresh aromatic vegetables are in short supply, but you want interesting salads, you should pay attention to Peking cabbage. With its airy texture, it can transform any salad. Squids in combination with "Peking", cucumbers and eggs are very tasty and tender. A dressing based on olive oil and lemon juice adds even more juiciness and light piquancy to this salad.
Ingredients
Cooking process
Preparing squid for salad. If these are whole carcasses, then it is necessary to thoroughly rinse them, peel off the upper skin with a knife and pull out the dorsal cartilage. If these are already cut rings, then no pre-processing is required. Place the squid in a deep bowl and pour boiling water over it. The holding time of the carcasses is three to four minutes, the rings are one to two minutes. After steaming, pour cold water over the squid to cool quickly. Cut them into small pieces and place them in a large bowl.
We wash and dry the Chinese cabbage and cucumbers with a towel. Cut off white hard veins from cabbage leaves and chop them into thin strips. Lightly wrinkle chopped cabbage with our hands to soften the fibers and reduce bulk. For cucumbers, cut off the tips on both sides to avoid possible bitterness. Cut them into thin transverse quarters. Put prepared "pekingku" and cucumbers in a bowl for squid.
Bon Appetit!