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Liver salad with Korean carrots

0
936
Kitchen European
Calorie content 214.1 kcal
Portions 5 port.
Cooking time 100 minutes
Proteins * 33.5 g
Fats * 13.7 g
Carbohydrates* 4.3 gr.
* per 100 gr. product
Liver salad with Korean carrots
Content

Liver salad will be useful for those who suffer from low hemoglobin levels. It is not so easy to eat so much liver, but the soaked salad with Korean carrots, cheese and eggs well masks the specific taste of the liver and perfectly saturates.

Ingredients

Cooking process

step 1 out of 6
Boil the eggs in salted water for 9-10 minutes. after boiling. Cool and clean quickly. Weigh the carrots in Korean in the right amount, squeeze out excess moisture with your hands.
step 2 out of 6
Rinse the liver, remove the veins. Cook or fry in a pan with onions, so the taste will be richer.
step 3 out of 6
On a flat dish, put the Korean-style carrots in the first layer, pour over it with mayonnaise.
step 4 out of 6
Cut the liver into thin cubes or grind in a blender, salt, if not done during cooking or frying. Lay out the liver layer and brush with mayonnaise.
step 5 out of 6
Grate a piece of cheese coarsely, sprinkle the liver with it, pour mayonnaise on top.
step 6 out of 6
Divide the eggs into yolks and whites. First, grate coarsely and lay with a layer of protein, then grate the yolks on a coarse grater and sprinkle the salad on top with them. You can make patterns of mayonnaise on the salad and decorate it with fresh herbs.

Bon Appetit!

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