Warm salad "the gulls Nest"

Description

This is a very tasty and healthy salad. He taught me my Korean colleague. He is very good in both warm and cold. And along with rice it may well go for a full platter with garnish. I called it "the gulls Nest" because for me, a person living far from the sea, but very loving, worked simple Association – seaweed – sea – gull.

Ingredients

Vegetable oil
Soy sauce

5 Tbsp
Coriander

0.5 tsp
Spices
Lemon

0.5 piece
Cilantro

1 coup
Garlic

4 tooth
Onion

1 piece
Sea Kale

80 g
Meat

100 g
Figure

0.5 cup

Cooking

In the cauldron, pour 2 tbsp oil and 1 tbsp of olive oil. Rice to rinse well with water and

Fry in oil, stirring occasionally, until all the water has evaporated and the rice will begin to gather in little clumps, like bunches of coral. If you continue to interfere, then the grapes will fall and rice will be crumbly. Now pour water, in the proportions as written on the packaging, i.e., 1:2.5, add salt, bring to boil and cook under closed lid on the lowest heat for 35 min.

Meat cut into the smallest dice,

onions cut into half rings.

In a pan pour a little vegetable oil and fry in it the onion until Golden brown.

Add meat and fry until all the meat is cooked 15 min. season with Salt and pepper, add koreander, mix well and fry 2 minutes the Meat is ready.

Dry sea Kale a good rinse under running water and pour boiling water. Mix well. Let stand for 10-15 seconds.

Drain the water. If the cabbage is soft enough, then again pour boiling water and let stand for about 1 min.

Cilantro finely chop, garlic skip through chesnokodavilku.

Mix cabbage with meat, herbs, garlic and season with juice of half a lemon, soy sauce. Cabbage is ready.

From ready-made warm rice with the help of these shapers to form balls.

This forms tightly to fill the rice and just gently turn on a dish and squeeze the egg.

Ready cabbage served with rice "eggs" and soy sauce. Bon appetit!

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