Description
This is the bomb! Seriously! Love literally from the first bite!))) Bright and original, light and hearty, delicious and almost universal – suitable as a snack and as a side dish and as a main course with fresh seasonal vegetables. The idea heartily thank the cook abdulvaliev – his recipe for "cucumber Kimchi "OI, Sobagi" me dizzy, emboldened on their own experiments and filled up my piggy Bank a wonderful healthy summer recipes. I hope You like it too!
Ingredients
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Cucumber
10 piece
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Salt
1.5 Tbsp
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Carrots
1 piece
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Greens
1 coup
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Garlic
2 tooth
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Paprika sweet
1 Tbsp
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Peppers red hot chilli
0.5 tsp
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Orange juice
50 ml
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Lemon juice
2 Tbsp
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Soy sauce
2 Tbsp
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Kalindi
1 tsp
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Vegetable oil
1 Tbsp
Cooking
We're doing seasonal greens. We recommend to add in the sorrel and wild grasses, for example, the young leaves of nettles and flowers, and dandelion leaves – this will further enrich the dish with nutrients.
Wash the herbs in a deep bowl of water. Then gently squeeze and 30 minutes to put in a deep container with water and salt solution (concentration - 1 tbsp salt to 1 liter of water, add 1 tsp of baking soda).
While otmokaet greens, prepare the cucumbers. They should be thoroughly washed, trim the stalk, cut on the other hand crosswise, not dorezaya to the ground, cover with salt, not forgetting to proselyte the middle. Leave for 30 minutes to proclivities.
Now for the "meat". For this you need to prepare all the condiments and spices.
Wash the herbs in a sieve. Finely shred. Nettles before cutting to "laminate" a couple of times with a rolling pin.
Then wash and clean the carrots, grate on a grater for Korean carrot with the use of nozzles for medium shredding (or cut with a knife). Add shinkovannuyu greens, oil, sweet paprika, chili oil, soy sauce, minced garlic, fresh orange juice and lemon.
Mix well.
Rinse the cucumbers in a sieve and drain off the water.
Stuff the cucumbers and green-vegetable "stuffing" and sprinkle with kalindi and serve.
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