A salad of crab sticks, Chinese cabbage and poached eggs will always help out when you need to whip up a dish. Fast, simple, tasty - the key to this recipe. Step-by-step recipe with a photo. Video recipe.
Peking cabbage is famous for its beneficial properties, which is why it is often used in dietary nutrition. Therefore, with her, you can eat salads in unlimited quantities, even while following a diet. The main thing is to take vegetable oil or low-fat yogurt instead of mayonnaise. The indisputable advantages of Peking dishes include the fact that they use it raw, without subjecting it to heat treatment. This significantly reduces the time for preparing dishes from it. You will need no more than 20 minutes.
Despite the fact that it is recommended to use Peking cabbage in the recipe, it can be replaced with other varieties: white cabbage, Savoy cabbage, red cabbage, Brussels sprouts. The main thing is to carefully examine the appearance so that the cabbage is not spoiled or wormy. Small damage is allowed, but it will have to be cut off. Crab sticks can be substituted for crab meat. It is advisable to buy the product chilled, because when defrosting, it will lose its juiciness. But if the sticks are frozen, then they should be defrosted correctly. You cannot use a microwave and hot water for these purposes. Defrosting should take place in the refrigerator, then most of the juice will be preserved.
See also cooking salad with vegetables, crab sticks, shrimp, and poached egg.
- Caloric content per 100 g - 145 kcal.
- Servings - 2
- Cooking time - 15 minutes
Ingredients:
- Chinese cabbage - 4 leaves
- Radish - 10 0g
- Salt - a pinch
- Olive oil - for dressing
- Crab sticks - 4 pcs.
- Eggs - 2 pcs. (1 piece for one serving)
Step by step preparation of salad from crab sticks, Chinese cabbage and poached eggs, recipe with photo:
1. From Chinese cabbage, remove the required number of sheets and wash them. The entire head of cabbage does not need to be washed, so that it does not wilted, and not the leaves have lost their crunch. Then chop the inflorescences into thin strips.
2. Peel the radish and cut into thin strips or grate on a coarse grater.
3. Peel the crab sticks from the packaging film and cut into cubes or strips, of your choice.
4. Boil the poached egg in a way convenient for you. I suggest doing this in the microwave. To do this, pour drinking water into a glass and pour the contents of the egg. Send it to microwave for 1 minute at 850 kW. If the power of the device is different, then adjust the time. It is necessary that the protein coagulates and the yolk remains intact.
5. Put all the food in a bowl, season with salt and vegetable oil and stir. When the egg is boiled, drain the hot water immediately, because if the poached remains in it, then the heat will cook it further, and the yolk may become a little dense.
6. Place vegetable salad on a serving plate.
7. Next, put the hot poached poached. Serve the salad of crab sticks, Chinese cabbage and poached eggs to the table immediately after cooking. Since it is not customary to cook it for the future, tk. the poached poached will cool down, and the cabbage with radish will flow and the salad will become watery, which will ruin the appearance.
See also a video recipe on how to make a salad with cabbage and crab sticks.
