Salad with squid sausage cheese and peking cabbage

6 servings
40 min


1. Boil water in a kettle. Put the frozen squid in a bowl and pour boiling water over them. Leave in this position for a minute or two until the skin rolls up from them. Then drain the hot water. And pour cold water over the squid. Let them stand for a while until they cool down, get out of the water and clean. Carefully stripping from the edge, remove the skin. Then remove the insides and cartilaginous chord. Once again, rinse the squid well under running water. Separately, put a pan of water on the stove and bring it to a boil. Then salt the water to taste and lower the squid into boiling water. Cook them for 2-3 minutes from the moment the water boils again, and then drain the water. Cool the squid and cut into thin strips.

2. Place the chicken eggs also in a saucepan of water and boil for 10 minutes from the moment of boiling. Then drain the hot water and pour cold. Peel the eggs from the shell and also cut into straws.

3. Peel the sausage cheese from the film, cut the edges, and cut the rest into bars.

4. Rinse Beijing cabbage well under running water and dry. Then cut fine.

5. Rinse fresh cucumbers, dry. Put them on the cutting board and cut into straws.

6. Mix all the prepared ingredients in a salad bowl.

7. Make salad dressing. To do this, mix freshly squeezed lemon juice and soy sauce with each other. Add the black ground pepper to your liking and beat the mixture well with a hand whisk or fork. Now you need to try dressing and add salt if necessary. That's all! Dressing is ready!

8. Pour a salad of squid and cheese with a prepared dressing, mix all the products among themselves. Taste the salad and add salt if necessary. If desired, salad with boiled squid, fresh cucumber and sausage cheese can be decorated with fresh herbs and served on the table! Pleasant appetite!