Meat sub-products are budgetary raw materials for incredibly satisfying, pleasing taste and nutritional, original dishes: salads, boiler and even soups. In addition, there are snacks that are not ashamed to present even on a festive table, not to mention the daily diet. In this publication, we will analyze several options for how to prepare an unusual salad from the beef lung and his pork analogue.

Nutrient snack

Ingredients:

Cooking method:

1. Sub-product boil in water with salt for an hour, periodically removing noise and watching fluid level in a saucepan;
2. The egg is welded and pour into the slices;
3. Onions cut into large slices and spouse on sunflower oil to a golden state;
4. Light, crushed to the state of lobes, mix with the rest of the ingredients, sprinkle, pepper and fuel medium fat mayonnaise.

A similar salad of pork or beef light must become in the refrigerator throughout the day, which will make it gentle and tasty.

With carrot and sub-products

All who for the first time try this salad of boiled lung with onions and carrots, are wondering what the fillet is present in its composition? In fact, the dish is elementary both in terms of the product dial and the method of their processing and connection.

Ingredients:

Cooking method:

1. Easy is boiled, cool and cuts slices;
2. The onion shakes, sprinkled with vinegar and goes to the container with the easy;
3. The workpiece to quit 30 minutes, and during which time garlic clove and bitter pepper;
4. All mix and connect with carrots, fill with salt and lean oil;
5. Optionally, the snack is complemented by greens of fresh, and it insists in a cool place for several hours in a row.

"A la Mushrooms"

As in the case of the preparation of the previous pork delight, this option is made very simple and quickly, and the end result is often taken for the mushroom assortment. Why? Everything is simple: a special mushroom fill is made, and properly boiled lung acquires the structure, very similar to the mushroom.

Ingredients:

Cooking method:

1. Easy cook, let it cool, remove streaks and cut into slices;
2. With onions and carrots you need to do this: clean, wash, cut and graze;
3. All ingredients are laid in a deep serving salad bowl, they are squeezed by a generous portion of mayonnaise, and insist in the refrigerator for an hour. During this time, the dish acquires a pronounced "mushroom" taste, not to mention the aroma.

"Cardiovary" snack

The next salad recipe pleases the sophisticated and spicy taste, and all by the presence of pickled onions.

Ingredients:

Cooking method:

1. Sub-products are boiled and cut under curing thin;
2. Chopped onions marked in vinegar and water mixed in equal amounts;
3. After 30 minutes. Onions go to meat, all the remaining ingredients and mayonnaise are laid there. Please note that such a snack is permissible to make almost dietary, if you fix with any oil of vegetable origin.

A little exotic

Go to how to make a boiled lung salad along Korean.

Ingredients:

• 400 g of beef sub-products;
• purple bulb;
• 150g ready-made carrot "in Korean";
• sharp fresh pen;
• garlic teeth and pepper;
• a pair of laurel leaves, sunflower oil and parsley;
• 30 ml of balsamic vinegar and two fresh cucumbers.

Cooking method:

The preparation of salads and dishes from the lung as a whole is a budget and satisfying way to diversify the usual menu, make it delicious, unusual and "long-playing".

Be sure to temper a few recipes from offal products, and homely appreciate your delights.

Beef is light - not quite everyday, although quite ordinary product. Often it extinguishes or fry, combinations with other offal - liver and heart, as well. I suggest cooking a delicious salad in oriental style, adding boiled light carrots in Korean, pickled onions and a mushroom fragrance. Yes, in its structure and the appearance of the lung look like mushrooms, so such a dish can be called a "false mushroom salad". In the original recipe, a mushroom seasoning is used, from the discharge seasoning for broth. The mushroom seasoning must be added directly to the salad and mix that ensure the taste and flavor of mushrooms. I had a mushroom broth, which I prepared in advance, leaning the exhaled dried forest boosts. It is the forest mushrooms that give a strong, bright aroma and taste. Beef Easy I was dried in the mushroom broth, diluted with water, so the exit was a sub-product with a real mushroom taste! So, proceed to the preparation of salad from beef light.

Ingredients:

• light beef - 400 gr.
• korean carrots - 300 gr.
• onion - 1 pc.
• fresh greens - 1 bundle.
• olive oil - 2-3 tbsp.
• mushroom broth - 1.5 liters.
• water - 1.5 liters.
• salt, ground pepper - to taste.
• vinegar table - 1 tbsp.
• sugar - 1 tsp.
• easy pepper - 3-4 pcs.
• bay leaf - 1 pc.

How to prepare beef light salad:

First of all, you need to boil the lung. It is worth noting that this process is unprecedented, and the lung will boil at least 1.5, or even all 2 hours, depending on the sizes of pieces. Before laying out a lung in a saucepan for cooking, it should be disappeared (I bought frozen light). Pour it with mushroom broth (or ordinary water, if we decided to use the mushroom seasoning), add salt, bay leaf and several peas of fragrant pepper. Cook on a small fire until readiness. It is worth noting that it is better for you to take a saucepan of maximum volume for cooking easy, because this product is "air" and immerses it in water will be problematic. It is easier to boil the lung in a lot of water, because it will "run away" from the little dishes. Be sure to cover the saucepan.

By the way, instead of the beef lung for salads and other dishes, you can use light swine, there is practically no difference between these two sub-products.

When light welds, you should post it in a bowl and cover up. Leave the boiled light cool under pressure to compact it.

Cut the beef lung straw. Lay out the lung in the salad bowl. Add Korean carrots to him.

The onions are crushed with cubes or semirings, pour boiling water, add sugar and vinegar. Mix and leave for half an hour so that the bow is woven.

We lay out the finished marinated bow in the salad. Add chopped greens (I used parsley, dill and basil).

Let's refuel the olive oil, pepper and salt salad. Mix.

We had an unusual and tasty dish. At least once, but you have to try a beef-lung salad! Bon Appetit!!!

Sincerely, Ivanna.

The most popular use of boiled lever as a filling for pancakes and pies. And today we will try to prepare a salad of light pork or beef with mushrooms.

Delicious lung salad with mushrooms

Such a salad in my recipe piggy bank has long ago. 10 years ago, the main ingredients in the recipe of this salad were boiled light and a large amount of fried onion, in which two Maggi mushroom cubes crumbled. Salad refilled by mayonnaise and those who tried this dish for the first time, could not feel in addition to the amazing taste, what is in it for the ingredients.

Now we add to the lightweight in the salad not cubes, but fried champignons or forest mushrooms. He became noble and tastier.

In step by step photo recipe today is used marinated oils,
which were roasted in oil oil.

Ingredients:

• Light beef - 0.5 kg,
• Bay leaf - 2 pcs.,
• Marinated butter - 0.5 liter jar (can be replaced with fried champignons),
• Onions on 2-3 pieces,
• Mayonnaise -100 gr.,
• Vegetable oil,
• Salt to taste
• Pepper black ground - to taste.

Cooking process:

Before preparing the lung, it is necessary to defrost if frozen light was bought. Rinse carefully, remove the remains of the trachea, if available, and the veins, and rinse thoroughly.

Prepared lungs are lowered into salted boiling water, which added 2-3 laurel leafs. Light, due to the presence of a large number of air cavities, sail on the surface of the water. Usually cover a lung cover with a diameter less than the diameter of the pan, which put a small cargo so that all the lungs are in the water. I just cover the cap during cooking.

Cooking light for salad on low heat for about two hours, remove from broth and cool. It can already be in half an hour of cooking, but the long-lasting cooking is softened by the fiber of the connective tissue, which is much in lung and improves its taste.

Gourmets recommend the welded lung to suggest, for what, a flat dish is put on the subproduza, a cargo, such as 3-liter cans with water, is put on top of it. After cooling, such a light will be reminded by a boiled language. I just cut the sub-product with small cubes.

Onion, clean, mine and cut finely. Fry on vegetable oil until golden color. The more onions you will use, the tastier the salad will turn out. We collect all the onions in one side of the pan so that surplus oil remains on it.

Champignons cut and fry until readiness. Actually, any grade of mushrooms can be added to the salad. I had pickled oils at hand.

We choose the onions from the frying pan and in oil from the bow fry the marinated oils. Enjoy and cut into pieces.

We connect with sliced \u200b\u200bslices or straw light with mushrooms and onions, pepper, if necessary, salt to taste and refuel mayonnaise. Mix the satisfying salad and give him a little broken in the refrigerator.

Enjoy your appetite and good recipes!

Meat sub-products are budgetary raw materials for incredibly satisfying, pleasing taste and nutritional, original dishes: salads, boiler and even soups. In addition, there are snacks that are not ashamed to present even on a festive table, not to mention the daily diet. In this publication, we will analyze several options for how to prepare an unusual salad from the beef lung and his pork analogue.

Nutrient snack

Ingredients:

Cooking method:

1. Sub-product boil in water with salt for an hour, periodically removing noise and watching fluid level in a saucepan;
2. The egg is welded and pour into the slices;
3. Onions cut into large slices and spouse on sunflower oil to a golden state;
4. Light, crushed to the state of lobes, mix with the rest of the ingredients, sprinkle, pepper and fuel medium fat mayonnaise.

A similar salad of pork or beef light must become in the refrigerator throughout the day, which will make it gentle and tasty.

With carrot and sub-products

All who for the first time try this salad of boiled lung with onions and carrots, are wondering what the fillet is present in its composition? In fact, the dish is elementary both in terms of the product dial and the method of their processing and connection.

Ingredients:

Cooking method:

1. Easy is boiled, cool and cuts slices;
2. The onion shakes, sprinkled with vinegar and goes to the container with the easy;
3. The workpiece to quit 30 minutes, and during which time garlic clove and bitter pepper;
4. All mix and connect with carrots, fill with salt and lean oil;
5. Optionally, the snack is complemented by greens of fresh, and it insists in a cool place for several hours in a row.

"A la Mushrooms"

As in the case of the preparation of the previous pork delight, this option is made very simple and quickly, and the end result is often taken for the mushroom assortment. Why? Everything is simple: a special mushroom fill is made, and properly boiled lung acquires the structure, very similar to the mushroom.

Ingredients:

Cooking method:

1. Easy cook, let it cool, remove streaks and cut into slices;
2. With onions and carrots you need to do this: clean, wash, cut and graze;
3. All ingredients are laid in a deep serving salad bowl, they are squeezed by a generous portion of mayonnaise, and insist in the refrigerator for an hour. During this time, the dish acquires a pronounced "mushroom" taste, not to mention the aroma.

"Cardiovary" snack

The next salad recipe pleases the sophisticated and spicy taste, and all by the presence of pickled onions.

Ingredients:

Cooking method:

1. Sub-products are boiled and cut under curing thin;
2. Chopped onions marked in vinegar and water mixed in equal amounts;
3. After 30 minutes. Onions go to meat, all the remaining ingredients and mayonnaise are laid there. Please note that such a snack is permissible to make almost dietary, if you fix with any oil of vegetable origin.

A little exotic

Go to how to make a boiled lung salad along Korean.

Ingredients:

• 400 g of beef sub-products;
• purple bulb;
• 150g ready-made carrot "in Korean";
• sharp fresh pen;
• garlic teeth and pepper;
• a pair of laurel leaves, sunflower oil and parsley;
• 30 ml of balsamic vinegar and two fresh cucumbers.

Cooking method:

The preparation of salads and dishes from the lung as a whole is a budget and satisfying way to diversify the usual menu, make it delicious, unusual and "long-playing".

Be sure to temper a few recipes from offal products, and homely appreciate your delights.