Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عربOrlando salad with tongue
4 servings2 hours 30 min
Champignons - 250 grams, Pork tongue - 2 pcs., Pickles - 2 pcs., Eggs - 2 pcs., Butter - 1 tbsp., Mayonnaise - 4 tbsp., Salt - to taste
4 servings2 hours 30 min
Champignons - 250 grams, Pork tongue - 2 pcs., Pickles - 2 pcs., Eggs - 2 pcs., Butter - 1 tbsp., Mayonnaise - 4 tbsp., Salt - to taste
Prepare the ingredients. 
Pre-boil pork tongues in salted water until tender. Drain boiling water and fill tongues with ice water. Let lie down for 3 minutes and peel. Cut the tongues into small pieces or straws. 
Wash the champignons, dry and cut into small slices. In a pan, heat the butter and fry the mushrooms on it for 5-7 minutes. At the end, lightly salt the mushrooms and mix. 
Cut the cucumbers into straws. 
Boil the eggs hard-boiled, cool and peel. Cut into small cubes. 
It is better to form a salad in a culinary ring. Put the fried mushrooms on the bottom. 
Apply a mesh of mayonnaise on top. 
Put pickles on mushrooms. And also pour mayonnaise. 
The next layer is the native languages. And mayonnaise. 
Lay out the boiled eggs last. Put the salad in the refrigerator for 1-2 hours for soaking. Then remove the ring and serve the salad to the table. 