Description
I come to You again with the salad, which perfectly combines chicken livers, pancakes from starch, carrots and interesting dressing. Come on in, help yourself!
Ingredients
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Chicken liver
300 g
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Chicken egg
2 piece
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Potato starch
2 Tbsp
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Vegetable oil
2 Tbsp
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Carrots
1 piece
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Mustard
3 Tbsp
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Mayonnaise
3 Tbsp
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Spices
Cooking
Carrots grate on a grater for Korean carrot, fry in a pan. Add a tablespoon of mustard seeds, stir and keep frying for another couple of minutes.
Mix the eggs, starch, oil, a little salt and bake thin pancakes. When they have cooled, cut them into thin strips.
Liver wash, cut into small pieces, put on with baking paper baking sheet (grease the paper with oil), season with a little salt and bake in preheated oven 30 minutes. Prepared the liver is cut at random for the salad.
In a bowl, mix roasted carrots, pancakes and liver. Add mayonnaise, mustard and a little pepper. Mix well.
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