Description
Lightweight, unobtrusive salutes. A little meat in the load to the large number of vegetables.
Ingredients
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Chicken
500 g
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Cabbage
150 g
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Cabbage, red,
150 g
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Carrots
1 piece
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Beets
1 piece
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Onion
1 piece
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Potatoes
3 piece
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Salt
-
Peppers red hot chilli
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Black pepper
-
Vinegar
-
Soy sauce
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Vegetable oil
Cooking
To prepare this salad well to use the slicer with interchangeable nozzles. So let's go. Cabbage (both species) shinkuem, salt and a little wrinkling hands.
Replaceable nozzle (set for Korean carrot), three carrots
Beets
Onion cut into rings
Cut the meat into cubes and fry. Season with salt and pepper
Add meat to vegetables (with oil)
Potatoes to grate nozzle for carrots in Korean in a separate bowl. Fry in plenty of oil until Golden brown. Season with salt and pepper.
Add to vegetables and meat (together with the oil, which was roasting). All salt, pepper, two peppers, sprinkle with vinegar, and soy sauce. Oil I added, it is enough meat and potatoes.
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