In our region, such a salad gained popularity simultaneously with the onset of the two thousandth years. Not a single festive event was complete without it. True, in the winter period there were difficulties with the acquisition of fresh cucumbers. But today all its ingredients are freely available and it has become possible to prepare it absolutely at any time of the year.
Preparing such a salad, especially if there are already boiled eggs, is simple, easy and quick. It can be served not only on a festive table, but also for lunch or dinner, and it may not be like a salad, but as a completely independent full-fledged dish.
Ingredients:
Crab sticks - 200 g
Canned corn - 280 g
Chicken eggs - 3 pcs.
Cucumber - 200 g
Preparation:
Step 1: Prepare the required ingredients. It is better to take crab sticks in a vacuum package and not risk your health by purchasing them by weight. The inside of the package must be free of water, ice and air bubbles. All these signs are evidence of a violation of production technology or storage conditions. It should tightly fit the sticks in it without free space.
When choosing canned corn, you should pay attention to the weight of the finished product and the volume of the marinade. Very often, without looking, a larger jar is purchased, but in fact it simply contains a larger amount of liquid.
Step 2: To make it easier to cut the sticks, there is no need to defrost them completely. Unpack them, cut them lengthwise into two parts and then cut them in half lengthwise. Then chop into cubes. Place in a deep salad bowl or small saucepan.
Step 3: Peel pre-boiled and chilled chicken eggs. Cut into cubes, making three cuts along, turn over, maintaining the integrity of the egg shape, and make two more cuts along the same length. Now cut them into cubes. Place the eggs in a container with crab sticks.
Step 4: Rinse fresh cucumber thoroughly, remove thorns if present, dry. If the fruits are yellowed, then peel them. It is also important to take a sample for bitterness, otherwise it will not have the best effect on the taste of the salad. First cut the vegetable into cubes, making three longitudinal cuts, turn over, maintaining the integrity of its shape, repeat the cuts. Now cut into cubes and then put in a bowl with the two previous ingredients.
Step 5: Open a can of corn with a can opener, unless a built-in key is provided on the lid. Drain the marinade completely, holding the corn with a lid, and pour it over to the "waiting" ingredients.
Step 6: To make it easier to understand how to cut crab sticks, chicken eggs and cucumber, they should all be about the same size in cubes a little larger than a corn grain. Mix all ingredients thoroughly and the salad is ready. Season with pepper, salt. You can season with mayonnaise, white yogurt or sour cream if desired.
Step 7: You can take such a salad with you for a snack, filling, for example, with them pits or batboots (small flat cakes-pockets), adding lettuce leaves.
Step 8: It is convenient to serve it on a festive table, banquet or buffet in tartlets.
Step 9: Or you can wrap it in pita bread. For "pita" serving and in tartlets, salad must be seasoned with sauce, which contributes to impregnation baskets and pita bread, otherwise they will look dry, and allows you to keep the integrity of the form, not crumbling.
Step 10: Bon Appetit!
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