Salad with squid, egg, cucumber and onion
0
1552
Kitchen
European
Calorie content
108.4 kcal
Portions
3 port.
Cooking time
20 minutes.
Proteins *
6.3 gr.
Fats *
9.4 gr.
Carbohydrates*
3.8 g
As an appetizer salad for feasts, hostesses often choose the option with squid. Such an appetizer will be light and juicy - just what you need to awaken your appetite and tune in to the next meal. To add spice and texture to the dish, we use crispy vegetables - onions and cucumbers. And eggs will create a delicate neutral flavor base, against which each ingredient will sparkle with its best shades.
Ingredients
Cooking process
First of all, we put the eggs in a saucepan, fill them with cold water so as not to crack, and put them on the stove. From the moment of boiling, we boil the eggs for twelve minutes - for the salad you need a firm consistency of yolk. After boiling, fill the eggs with cold water and let them cool completely.
Peel the onions, wash, dry and cut into thin translucent feathers along the length of the onion. If you want to soften the sharp onion taste, then you can place the chopped feathers in a sieve and pour boiling water over them, then let the liquid drain completely. This manipulation will relieve the onion of excess bitterness and harshness.
We wash the squids thoroughly with running water. Then quickly pour boiling water over one carcass and remove the top film, which will begin to curl up from the high temperature. After that, the peeled squid must be boiled. For convenience, it is better to boil them also one at a time. Bring the salted water to a boil in a saucepan and lower the squid. After ten seconds we take it out, and put the next one in boiling water. Thus, we boil all seafood. Cut the cooled carcasses into strips commensurate with cucumber strips.
Bon Appetit!