Autumn Colors Salad
Composition / ingredients
1
servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Cut the onion into rings, grate the carrots (I used a grater for Korean carrots).
Step 3:
Mix the egg with milk, add a pinch of salt and pepper.
Step 4:
Fry 1-2 thin egg pancakes.
Step 5:
Roll the onion in starch and fry until golden brown in a large amount of oil. Fry the carrots until soft.
Step 6:
Peel the liver from the films and fry until tender.
Step 7:
Cut the egg pancake into strips and put it on a plate in the form of a nest.
Step 8:
Put carrots on top of the pancake, and canned corn in the center.
Step 9:
Put the liver on the corn.
Step 10:
We put rings of fried onions on top and, if desired, a couple of sprigs of fresh herbs.
Step 11:
Served with mayonnaise. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Starch - 320 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Vegetable oil - 873 kcal/100g
- Onion - 41 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Chicken liver - 140 kcal/100g
