Description
Very unusual, but very tasty spicy salad. Interested? Welcome aboard!
Ingredients
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Beef liver
350 g
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Carrots
2 piece
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Eggplant
1 piece
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Onion
3 piece
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Vegetable oil
100 g
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Cheese
100 g
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Chicken egg
2 piece
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Flour
3 Tbsp
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Mayonnaise
200 g
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Greens
1 coup
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Vinegar
1 Tbsp
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Peppers red hot chilli
0.25 piece
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Garlic
2 tooth
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Buckwheat
0.5 cup
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Salt
-
A mixture of spices
1 tsp
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Black pepper
Cooking
Eggplant cut into strips, boil in salted water, discard in a colander, then gently squeeze, squeeze garlic, finely chopped hot red pepper, add the vinegar, seasoning for carrots in Korean, mix well. One onion cut into strips and fry in vegetable oil, oil pump, and onions to add to the eggplant. Marinate for 30 minutes. Then put in a salad bowl.
The eggplants put the boiled buckwheat.
Fluff with mayonnaise.
Onions chop and sprinkle them on top of the mayonnaise.
The liver to boil and cool. I did that when I marinated the eggplant.
Carrots to grate and lightly pripustit in vegetable oil. Cool.
The liver is grate, add eggs, cooled carrots (slightly leave for decoration), chopped cheese, flour.
Season with salt and pepper, mix thoroughly.
Put the cooked mince in a hot frying pan and fry the pancake on both sides.
Ready hepatic pancake to turn on a dish, cool and cut into cubes.
The cubes lay on top of onions.
Coat with mayonnaise.
Decorate with flowers from the remaining carrots and greens. Well, it turned out very tasty, spicy and unusual! My beloved husband loved the salad.
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