Description
This salad has its "roots&am p;quot; in the distant 90s. Then my mom started to go to China with a tourist (from the us to the border 30 km away) and brought back this recipe. Did it very often, surprising guests, and then the recipe was forgotten. And recently remembered. For registration (authenticity) answer fully, but the sauce myself, although this is a classic sauce for Chinese salads.
Ingredients
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Cellophane
1 pack
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Cabbage
1 piece
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Cucumber
1 piece
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Carrots
1 piece
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Green onions
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Soy sauce
2 Tbsp
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Vinegar
1 Tbsp
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Brown sugar
1 tsp
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Ginger
0.5 tsp
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Coriander
0.5 tsp
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Garlic
1 tooth
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Chili
0.25 tsp
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Olive oil
2 Tbsp
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Sesame oil
1 tsp
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Chicken egg
1 piece
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Soy sauce
1 Tbsp
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Water
2 Tbsp
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Olive oil
0.5 Tbsp
Cooking
Prepare the components of the salad. Take funchoza and cook it according to the instructions on the package. I just pour boiling water for 3 minutes.
Ready funchoza recline in a colander, and spilled cold water.
Take a serving dish (dish), in the middle put a "handful" of boiled funchoza.
Prepare egg pancake. Add the egg, water and soy sauce, Kikkoman. Whisk.
Hot pan, lubricated with oil and bake pancakes.
Ready pancake collapsible tube, cut into strips and put on top of food funchoza.
Prepare the salad dressing. Mix Kikkoman soy sauce, rice vinegar, sesame and olive oil, ginger, coriander, sugar, chili flakes, grated garlic.
Mix all the ingredients of the sauce.
Vegetables wash, peel. Carrot, cucumber and cabbage slice (grate) thin strips. Cabbage lightly crush.
On a plate funchoza around in a circle put alternating the cucumber, carrots and cabbage. Top with seasoning. Sprinkle with green onion. The salad is served immediately. After the filing of the salad should be well mixed on the table with chopsticks. Bon appetit!
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