Description
Delicious, festive salad, without which we can not do any one meal.
Ingredients
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Offal
1 piece
-
Cucumber
1 piece
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Carrots
1 piece
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Green onions
-
Arugula
-
Soy sauce
100 ml
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Ginger
-
Chili
0.25 piece
-
Brown sugar
20 g
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Olive oil
20 ml
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Lime
0.5 piece
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Garlic
1 tooth
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Sesame
Cooking
For cooking ears we need: soy sauce Kikkoman, ginger, cane sugar and a little chili pepper.
Pig's ear rinse, clean and soak in cold water for an hour. Again washed and a good scratching with a knife.
Put on to cook. Add the soy sauce Kikkoman, ginger, chili and sugar. Fill with water to the ear was completely in the water, and cook until tender ( I cooked about 1 hour 30 minutes).
Give boiled pork ear cool.
Make the sauce. Clean and finely chop the garlic. Green onions finely chop. In a bowl, mix the garlic, green onion, add soy sauce, olive oil, sugar and lime juice. Mix well - the sauce is ready.
Peel the cucumber. Cut into long plates with a vegetable peeler. Spread on a napkin to remove excess liquid.
Carrot RUB on a grater for Korean carrot.
Sliced cold pig's ear thin long strips.
Put in a bowl of pig's ear, add carrots, add cucumber, dress with the sauce (leave some sauce for arugula).
On serving platter lay the arugula, pour a little of the remaining sauce.
On top lay a pig's ear, carrot and cucumber. Sprinkle with sesame seeds, I got black. Bon appetit!
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