Squid in combination with other ingredients open up completely new facets of their taste. Such seafood makes any salad exquisite, imparting a noble note of aftertaste. Squids have a neutral "sea" taste, which is quite difficult to spoil with something, based on this, the recipes for dishes with them are always varied.
The salad with squid, eggs and fresh cucumbers has an excellent flavor combination. Thanks to these seafood and eggs, the dish comes out satisfying and nutritious, while cucumber, canned corn and green onions fill it with freshness and bright colors.
Ingredients:
Fresh frozen squid (peeled) - 2 pcs.
Fresh cucumber - 2 pcs.
Chicken egg - 3 pcs.
Green onions - 25 gr.
Canned corn - 30 gr.
Salad mayonnaise - 2 tablespoons
Salt, pepper - to taste
How to cook:
1. Rinse the eggs, place in a saucepan and cover with water, place on the stove. Cook them until fully cooked, that is, until steep. The approximate boiling time for the eggs is 5 minutes after the liquid starts bubbling.
2. Wash the squid carcasses, put them in a saucepan with boiling water. Cook for 2 minutes, but no more, otherwise the seafood will become tough and rubbery. Lightly salt the water, if you wish, you can throw bay leaves and peppercorns. Chill the squid completely after boiling.
3. Cool the boiled eggs too, scrape off the top layer, chop into medium-sized cubes. Do not use a fine slicing method for them, otherwise they will turn into gruel when mixed. Place the crumbled eggs in a deep container in which you will collect the salad.
4. Wash the cucumbers, first cut them into slices of medium thickness, and then into strips. Load into a container with eggs.
5. Using a slotted spoon, remove the canned corn from the jar, thereby freeing it from the marinade. Send to the main train.
6. Cut the cooled squids into rings, then into strips. Send them to the salad bowl.
7. Wash the green onion arrows, shake off the drops, chop them into small rings, add them to the salad mix.
8. When all the ingredients are in place, season them with salt and pepper to taste. Season with mayonnaise sauce. It is best to use a low fat salad mayonnaise.
Let the dish soak for literally 5 minutes: to do this, put it in the refrigerator, after covering it with cling film. Then you can transfer the squid salad with egg and cucumber to a serving dish and place on the festive table.
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