Cooking process
This recipe is for lovers of offal foods. A snack salad of beef lung will become your favorite “guest” on your table. It takes a little longer to prepare this salad than for classic snacks. Let this moment does not scare the housewives, because the salad is worth it.
The beef lung is used for food always in a cooked form, but with further variations in cooking. With the correct cooking it turns into a tender pulp, which is suitable for salads, as in our case, and for a filling or goulash. Our salad will be supplemented with carrots with garlic and fresh cucumbers. At the gas station – mayonnaise.
The products on the salad come from the list. It is better to take a lighter fresh in a refrigerated form.
Time for cooking lungs will take at least 2 hours. To accelerate this process, it is better to cut the by-product in small pieces, before washing it under cold running water, and then send it to a large pan. During cooking, I either carefully remove the foam, or I change the water two times. Easy brewed with the addition of salt and bay leaf – for taste. The readiness of the beef lung is determined with the help of a knife. If the knife easily enters the pulp, then the by-product is ready.
With a light film is removed. After that, the pieces are cut into strips.
Carrots are cleaned and shredded with thin straws. For convenience, you can use a grater for Korean carrots.
By the way, there is a variant of a beef salad with Korean carrots. Surely he would have liked you.
Onions and garlic are fried in sunflower oil until light golden. After that hot onion and garlic roast is sent together with butter to carrots.
Carrots are mixed and salted to taste. Insists in the refrigerator for 30 minutes. Carrots can be prepared while the lung is brewed.
The straw of the lung goes to a bowl with chilled carrots.
Fresh cucumber shredded thin slabs.
Add the cucumbers to the carrot and the lungs.
The main ingredients are mixed into a salad.
They go to a salad bowl decorated with salad leaves. Salad of beef lung is ready!
The appetizer is seasoned with mayonnaise and is served to the table. Keep the salad of beef lung is not recommended. It is better to eat it immediately, because it is so delicate and delicious.
Salad of beef lung
An unusual, but very tasty and juicy salad of beef lung will suit for a snack to the festive table.
Ingredients
Beef lung (chilled) – 400 g
Fresh cucumber – 1-2 pcs.
Onions – 1-2 heads
Garlic – 2 cloves
Sunflower oil – for frying
Mayonnaise “Olive” – for refueling
Salt – to taste
Fresh carrots – 1 pc.
Leaf salad – to taste
Cooking process
This recipe is for lovers of offal foods. A snack salad of beef lung will become your favorite “guest” on your table. It takes a little longer to prepare this salad than for classic snacks. Let this moment does not scare the housewives, because the salad is worth it.
The beef lung is used for food always in a cooked form, but with further variations in cooking. With the correct cooking it turns into a tender pulp, which is suitable for salads, as in our case, and for a filling or goulash. Our salad will be supplemented with carrots with garlic and fresh cucumbers. At the gas station – mayonnaise.
The products on the salad come from the list. It is better to take a lighter fresh in a refrigerated form.
Time for cooking lungs will take at least 2 hours. To accelerate this process, it is better to cut the by-product in small pieces, before washing it under cold running water, and then send it to a large pan. During cooking, I either carefully remove the foam, or I change the water two times. Easy brewed with the addition of salt and bay leaf – for taste. The readiness of the beef lung is determined with the help of a knife. If the knife easily enters the pulp, then the by-product is ready.
With a light film is removed. After that, the pieces are cut into strips.
Carrots are cleaned and shredded with thin straws. For convenience, you can use a grater for Korean carrots.
By the way, there is a variant of a beef salad with Korean carrots. Surely he would have liked you.
Onions and garlic are fried in sunflower oil until light golden. After that hot onion and garlic roast is sent together with butter to carrots.
Carrots are mixed and salted to taste. Insists in the refrigerator for 30 minutes. Carrots can be prepared while the lung is brewed.
The straw of the lung goes to a bowl with chilled carrots.
Fresh cucumber shredded thin slabs.
Add the cucumbers to the carrot and the lungs.
The main ingredients are mixed into a salad.
They go to a salad bowl decorated with salad leaves. Salad of beef lung is ready!
The appetizer is seasoned with mayonnaise and is served to the table. Keep the salad of beef lung is not recommended. It is better to eat it immediately, because it is so delicate and delicious.