Description
Salad turns out very tender, all the products in it are well in tune with each other. Cooked it many times and I will cook some more. The whole family loved the salad.
Ingredients
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Squid
3 piece
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Pickled cucumber
3 piece
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Carrots
1 piece
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Onion
1 piece
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Pear
0.5 piece
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Chicken egg
2 piece
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Figure
0.333 cup
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Salt
1 tsp
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Mayonnaise
2 Tbsp
Cooking
Boil the rice until tender, as directed on the package. Drain in a colander and allow to cool.
Carrots and cucumbers cut into small cubes, onions chop.
Squid cleaned of films and viscera, boil in boiling water for 1-2 minutes. Eggs, finely chopped, pear, cut into small pieces, 1 carcass squid cut into thin rings.
Mix all the ingredients in one big bowl, add salt and mayonnaise.
The remaining 2 carcasses squid filled with salad. Salad still remains quite a lot, so you can take more squids and fill them with the remaining salad. Serve. Bon appetit!
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