Yeralash salad with korean carrots, fries and meat

8 servings
1 hour

Yeralash salad products. You can take raw candle and just rub it on a grater, mixing it with chopped garlic. Or you can buy ready-made carrots and candles in Korean. I prepared them the day before myself. Lettuce meat can be taken cooked until cooked or fresh, raw, to then deep fry. I only wanted to fry the meat, but given the intense heat, I brought it in a pan in water to a boil, boiled for 20 minutes, then I will fry

Cut the meat into straws, chop the greens, cut the onions into rings.

Shinkuy cabbage, cut potatoes into straws. Then sprinkle the potatoes with a small amount of starch or keep in cold water. Then it will not stick together during frying and will brown more evenly.

In a bowl, mix cabbage with herbs, salt to taste.

We take a wok (cauldron or deep frying pan), fry potatoes in portions, salt each, (I got 3 portions) deep-fried until golden, periodically turning with a shoulder blade.

Now we fry meat in a wok to a ruddy color. You can pepper the meat, salt, season with seasonings for meat.

Then fry until golden the onion ring is deep-fried.

Then we put in separate containers deep-fried potatoes and meat mixed with onions on napkins to leave excess fat.

Now we put our salad on a large dish in sectors: Korean carrots, French fries, beets, cabbage. In the center of the salad we put meat. We decorate the salad with mayonnaise. And the last touch - I decorated it with red currant. That's it, Yeralash is ready! We put it in the refrigerator for cooling for an hour or two. In this form, we serve on the table. If there are no people on the diet among guests or family members, we mix all the ingredients with two forks. Enjoy your meal!