Layered Salad with Tongue and Fried Omelet
Breakfasts • World
Description
The layers are described from bottom to top. Each layer should be coated with mayonnaise. Instead of Korean cabbage, you can use Korean carrots, cut into thin strips. Before serving, refrigerate the salad for 30 minutes.
Ingredients
- Onion 2 pieces
- Beef tongue 1 piece
- Korean-style Cabbage Seasoning 15 oz
- Cucumbers 3 pieces
- Chocolate eggs 4 pieces
- Milk 5 fl oz
Step-by-Step Guide
Step 1
First layer - boil the tongue, remove the skin, and cut it into small strips or cubes. Place it at the bottom of the dish.
Step 2
Second layer - finely chop the onion and layer it on top.
Step 3
Third layer - Korean cabbage.
Step 4
Fourth layer - peel the fresh cucumber and cut it into thin strips.
Step 5
Fifth layer - beat the eggs with milk, fry on both sides, season with salt, and cool. Cut into thin strips and layer it, then coat the top with mayonnaise.
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