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Rainbow salad
Salad "Rainbow is a peculiar, original and very beautiful Chinese dish. This salad will delight you not only with its savoury taste, but also with an unusually bright appearance, this is a real table decoration.
dried Chinese mushrooms - 100 g, cucumbers - 1 pc., Bell red pepper - 1 pc., Bell yellow pepper - 1 pc., Carrots - 100 g, green onions - 1 bunch, soybean sprouts - 220 g, eggs - 1 pc., peanut oil - 5 tbsp. spoons, or corn oil - 5 tbsp. spoons
So, we cook Rainbow salad. Put mushrooms in hot water for half an hour, cut off hard legs, cut the hats into strips. Peel the cucumber, cut in half, scrape out and discard the seeds. Cut into thin slices and salt. After 1/4 hours, wet the excess juice released. Wash the paprika pods, remove the seeds and cut into strips. Wash the carrots with a brush and cut into strips. Finely chop the white part of the onion, cut the green into rings. Rinse the sprouted soybeans under running water in a sieve and let the water drain. Lightly beat the egg. Heat 4 tablespoons of oil in a wok or in a deep pan, put out the white part of the onion, stirring, fry mushrooms and paprika for 2-3 minutes, then add carrots and soya and, stirring, fry for another 2 minutes. Add the green part of the onion and stir fry for a further 2 minutes. Remove the vegetables and cool. Heat the remaining oil, fry the omelette from the egg and cut into strips. Add raw cucumbers to the vegetables, pour over the sauce and mix. Sprinkle the Rainbow salad with pine nuts, put strips of omelette in the form of a lattice on top.
