20.05.2020
37
Recipe information
Cooking:
40 min.
Servings per container:
4
Complexity:
Easy
Calorie content:
234.61
Carbohydrates:
3.06
Fats:
21.86
Squirrels:
7.39
Water:
138.25
Ingredients
| № | Title | Value |
|---|---|---|
| 1. | Boiled chicken breast | 2 PC. |
| 2. | Champignon | 150 Column |
| 3. | Bulb onions | 1 PC. |
| 4. | Carrot | 1 PC. |
| 5. | Pickles | 4 PC. |
| 6. | Corn | 1 B. |
| 7. | Chicken egg | 2 PC. |
| 8. | Vegetable oil | 20 Ml |
| 9. | Dill | 20 Column |
| 10. | Salt | taste |
| 11. | Black pepper | taste |
Cooking
1. Stage
Coarsely chop the mushrooms and fry in vegetable oil.
2. Stage
Tear the meat with your hands on the fiber.
3. Stage
Boil eggs and carrots and cut into cubes.
4. Stage
Dice the cucumbers as well. Chop the onion very finely.
5. Stage
Season the Autumn salad with mayonnaise and add chopped dill, garnish with mushrooms.
6. Stage
Bon Appetit!!!