28.05.2020
67
Recipe information
Cooking:
20 min.
Complexity:
Easy
Calorie content:
44658.64
Carbohydrates:
3647.58
Fats:
2963.54
Squirrels:
1685.26
Water:
6478.44

Ingredients

Title Value
1. Sea kale 150 Column
2. Boiled eggs 1 PC.
3. Bulb onions 1 PC.
4. Carrot 1 PC.
5. Champignon 8 PC.
6. Petiole celery 1 petiole
7. Vegetable oil 1 art. l
8. Mayonnaise 1 art. l
9. Black pepper taste
10. Salt taste

Cooking

1. Stage

Cut the onions into half rings, and cut the carrots into strips or grate Korean style carrots. Fry in vegetable oil until soft.

1. Stage. Cut the onions into half rings, and cut the carrots into strips or grate Korean style carrots. Fry in vegetable oil until soft.

2. Stage

Then add chopped celery and mushrooms, fry for several minutes, or when the mushrooms start juice, remove from heat.

1. Stage. Then add chopped celery and mushrooms, fry for several minutes, or when the mushrooms start juice, remove from heat.

3. Stage

Chill the fried vegetables, transfer to a bowl and add finely chopped egg and seaweed.

1. Stage. Chill the fried vegetables, transfer to a bowl and add finely chopped egg and seaweed.

4. Stage

Season with salt and pepper to taste, season with mayonnaise, mix and serve.

1. Stage. Season with salt and pepper to taste, season with mayonnaise, mix and serve.

5. Stage

Salad with seaweed and fried mushrooms is very hearty, tasty, easy and quick to prepare. This salad is perfect for any festive table or just for a hearty snack, add spices and salt to your taste. You can season such a salad with mustard sour cream then it will be more useful to add a piquancy and freshness to the salad, add a little greens.