Description
Couldn't resist not to post this recipe of salad of pork ears, as we do it to the Koreans. Especially on the occasion of the got ears. I usually fill up salads for taste, but for you extinct the exact amount of all ingredients. And no soy sauce. Though we love it, but here it is superfluous. This recipe can fill any salad in Korean.
Ingredients
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Offal
4 piece
-
Carrots
1 piece
-
Sunflower oil
100 ml
-
Sesame oil
0.5 Tbsp
-
Peppers red hot chilli
2 tsp
-
Paprika sweet
1 tsp
-
Salt
2.5 tsp
-
Sugar
1.5 tsp
-
Vinegar essence
3 tsp
-
Coriander
0.5 tsp
-
Garlic
5 tooth
-
Monosodium glutamate
1 g
-
Cilantro
1 coup
Cooking
Cooking time is given without boiling and cooling the ears. And cook the ears you need at least 2H. and cool in the broth.
Clean, wash and chop the carrots into strips. Salt 1H. tsp salt b/slides. Stir, in no case do not press it. ( all the lettuce you have to fill by hand. I wear disposable gloves because you will continue vinegar essence and pepper. )
Pour into the pan a little sunflower oil, put on medium heat. Add Cayenne pepper and paprika (if you'd like it spicy, add all 3h. L. burning) and stir. How to rise to the surface to foam turn off the heat and let the pepper oil to cool completely.
While the carrots and salted cold butter, cut into thin, half inch wide, strips the ears. Combine with carrots, add garlic.
Add remaining 1.5 tsp b/slides salt, sugar, coriander, vinegar and mix. And now add peppermint oil 6st. liters and 0.5 tbsp of sesame (sesame if not, no big deal). In that order. If the oil is to pour forth "will not catch" vinegar.
Add a pinch of glutamate and cilantro. It is desirable to provide lugs to infuse for at least a couple of hours, but better overnight.
Before you put the salad in a bowl be sure to mix.
Taste after tucked should be a little more intense than necessary, because during the night your ears will absorb everything in itself, and the salad will be bland. I hope you will like it.
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