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Print Recipe
Salad with Tongue and Carrots in Korean Recipe
This colorful salad will look great on the holiday table. A great addition to the main dishes on your table. Guests will be delighted.
Instructions
  1. Cut the mushrooms thin slices, stew until tender, season with salt.
    Cut the mushrooms thin slices, stew until tender, season with salt.
  2. Tongue pork boil until tender, peel, cut into thin strips, fry until Golden brown in oil.
    Tongue pork boil until tender, peel, cut into thin strips, fry until Golden brown in oil.
  3. Tear lettuce leaves.
    Tear lettuce leaves.
  4. All ingredients gently mix (tongue, lettuce, mushrooms), add carrots (leave a little for decoration), onions (cut into half rings). Add salt and nutmeg. Season with your favorite mayonnaise, decorate. Now, everyone to the table!
    All ingredients gently mix (tongue, lettuce, mushrooms), add carrots (leave a little for decoration), onions (cut into half rings). Add salt and nutmeg. Season with your favorite mayonnaise, decorate. Now, everyone to the table!

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