Tongue and corn salad

Tongue and Corn Salad

1092

Kitchen European

Calorie content 178.2 kcal

Portions 8 port.

Cooking time 35 minutes

Proteins * 11.6 gr.

Fats * 13.4 gr.

Carbohydrates* 5.6 g

Content

Tongue and corn salad is very simple to prepare. The main thing is to pre-boil the tongue until cooked. Cooking takes about two hours, so it's best to do this in advance. The salad is perfect for a festive table.

Ingredients

Cooking process

Break eggs into a bowl, add salt and black pepper to taste and beat by hand with a whisk or fork until the egg white and yolk are completely mixed. Heat vegetable oil in a frying pan and fry two pancakes from egg mass. Let the pancakes cool completely and cut them into thin strips. To do this, it is convenient to roll the pancakes into a roll and cut it across - this is how you get straws.

Peel the onions, rinse and cut into small cubes. Heat the vegetable oil in a skillet and pour the onion into it. Saute the onion at medium temperature and stirring constantly until light golden brown. Remove the pan from the stove and let the browned onions cool completely.

We clean the boiled tongue from the film with a knife and cut into thin strips. Put the chopped tongue in a salad bowl.

Add the cooled golden onion to the tongue.

Pour the sliced egg pancakes into a salad bowl.

We open the jar of corn, put the corn in a colander and rinse it. Let the liquid drain and add the corn to the salad bowl to the rest of the ingredients.