A selection of salads with squid and carrots - the choice is huge! Recipes salad with squid and carrots of the available products

A selection of salads with squid and carrots - the choice is huge! Recipes salad with squid and carrots of the available products

Squids - sea cephalopods, frequent catch of fishermen in ocean waters. Their meat consists of the purest high-quality protein and, due to its neutral taste, harmonizes well with various products. The composition also includes all the micronutrients typical for seafood, thanks to which squid dishes are considered extremely useful and are included in the menu of chic restaurants and simply experienced housewives. In hot form, they are practically not consumed, but this is offset by countless different appetizers and salads.

Salad with squid and carrots - general principles of cooking

• Squids for salads can be taken in any form: fresh, canned, frozen and even smoked. The taste of smoke will not spoil the dishes at all, but will only give the salad a special piquancy.

• Fresh carcasses of mollusks should be thoroughly rinsed in several waters, or with a large volume of water from the tap, then skin should be removed from them. Remove the transparent chitinous plates located along the carcass and, turning it outside, remove the remnants of the entrails. Cleaned in this way, put the mollusks in boiling, slightly salty water and boil over low heat for two minutes. Drain and cool.

• Frozen carcasses are thawed in water.

• Cut the squid meat according to the recipe: slices, straws or rings.

• Carrots for salad are boiled, cut into small strips in raw form or they buy ready-made marinated Korean.

Salad with squids and carrots “Chinese Sea”

Ingredients:

• two squid carcasses;

• one big carrot;

• one onion;

• Peking cabbage, or a very young white cabbage - a small head;

• two boiled chicken eggs;

• three table. spoons of mayonnaise 67%.

Cooking Method:

1. Rinse the cabbage under the tap, shake off the water and blot with a disposable towel. Cut the cabbage along the head and chop thinner. 2. Carrot rub with a vegetable grater, you can use the usual with large holes, chop the onion into small pieces.

3. In a frying pan with well heated oil, place the onion and lightly fry it. Onion slices should be transparent with a slightly golden hue, and not have a crispy crust. Add grated carrots to onions and pass vegetables for 2-3 minutes, until the carrots soften.

4. Rinse boiled, shelled eggs, drain and chop finely.

5. Boiled carrion squid cut into rings. The thickness of each ring should not be more than half a centimeter.

6. Put the Beijing cabbage cut into strips, browned vegetables, chopped eggs and squid rings into a deep container, add sour cream or mayonnaise. Constantly removing the sample, salt and add a little pepper, mix all the ingredients well. Salad ready.

Salad with squid and carrots “Far Eastern”

Ingredients:

• half a kilogram of frozen squid;

• four cloves of garlic;

• three small carrots;

• two bulbs;

• 2 tsp. Of vinegar;

• 50-70 grams of calcined plant. oils;

• 1 teaspoon finely ground, but not in pudura, paprika;

• 1/3 tablespoon sesame.

Cooking Method:

1. Finely chop the onion into neat half-rings, coarsely carrots and grate.

2. Season the chopped onion in the oil heated in a frying pan, add the sesame. Fry on very high heat for no longer than three minutes, making sure that the onions do not burn.

3. Pour two spoons of butter into a separate frying pan, add carrots, paprika, sugar and put on moderate heat. Stir for five minutes to prevent sticking.

4. Cut the boiled squid into thin half-rings and place in a deep glass or porcelain dish. Add fried vegetables, garlic, crushed or finely chopped, pour in vinegar and salt. Gently mix all the ingredients and put the salad in a cool place to infuse for three hours.

Layered mushroom salad with squid and carrots

Ingredients:

• three carcasses of fresh or frozen squid;

• one small carrot;

• two bulbs;

• 250 grams of any, preferably non-sharp, hard cheese;

• two “cool” eggs;

• 200 grams of fresh champignons, or other available mushrooms;

• 67% mayonnaise - 200 ml.

Cooking Method:

1. Grate carrots coarsely, chop onions finely with a knife. Fry the chopped vegetables in a pan in vegetable oil to amber color.

2. Mushrooms, best of all young, cut along on thin plates. Place an even layer in the pan, add a couple of tablespoons of any refined oil and simmer on medium heat until excess moisture is gone.

3. Boiled squids cut into small strips.

4. Place on the serving plate, leveling the convex side of the dessert spoon, the prepared ingredients in the following sequence: sliced ​​squids, 1/2 of the onions browned with carrots, fried mushrooms, the remaining browned vegetables. Each layer is abundant, but do not over-coat with mayonnaise and add salt. Top with finely grated cheese.

5. Store the salad overnight in the refrigerator to soak.

Salad with squid and carrots marinated in Korean

Ingredients:

• four boiled carcasses of squid;

• purchased or homemade spicy carrot-cha (in Korean) - 200 grams;

• three boiled hard boiled eggs;

• four table. spoons 67% mayonnaise.

Cooking Method:

1. Flip the “Korean carrot” on a sieve, allowing the oil and brine to drain. Squeeze lightly and transfer to a deep bowl.

2. Cut the eggs into small pieces, and boiled squid into strips and put everything to the carrot.

3. Salt, pepper to taste, stir in mayonnaise.

4. Put the salad in a serving, shallow dish, soak for about 40 minutes in the refrigerator and serve to the table.

Warm salad with squids and carrots

Ingredients:

• 250 grams of frozen squid carcasses;

• three sweet carrots; • small head of sweet white onions;

• green onion feathers;

• three raw chicken eggs;

• 3 cloves of garlic;

• a pair of tablespoons of olive (ideally - purified sesame) oil;

Cooking Method:

1. Cut the carrot into strips, onion in small pieces, and chop the garlic with a knife.

2. On a very high heat, heat the frying pan with vegetable oil poured into it, lower the carrot and save, stirring, five minutes. Sauté it better to cover the pan with a lid, then the carrot will not be covered with a crispy crust, but only softened. Add the onions, chopped garlic, stir quickly and continue to sauté all the vegetables until the onions are tender. Put the finished vegetables in a serving salad bowl.

3. Thawed, processed squid, cut into rings, put in a frying pan, in which vegetables were browned before and, covered with a lid, simmer for 3 minutes. Remove the cap and evaporate the liquid formed during extinguishing. When the water has evaporated, fry the rings for two minutes to lightly fry. Put the prepared squid to the browned vegetables in a salad bowl.

4. For omelette, whisk in a deep egg plate. Put on the fire to warm the pan, the pan with non-stick coating is best, or the one on which you usually fry pancakes. Pour the sunflower oil onto a cotton pad and brush with a frying pan. When the pan is warm enough, pour in the egg mixture. You should not pour out all at once, the omelet should be as thin as a pancake, so it is better to fry them a few. When the omelette is reddened on one side, turn it over and fry it on the back side. Remove the omelet from the pan and place in a separate plate. Fry until the egg mixture is over. In the process of frying, cut the omelet into strips and put it in a salad bowl with squid and browned vegetables.

5. Cut the feathers of tender green onions into small pieces, cut better diagonally, then the onion slices will come out with a pointed end, and the salad will look more spectacular. Put the onions in a salad bowl, add olive oil, if you can get - sesame oil, a little salt and pepper and mix all the ingredients. 6. Serve warm.

Rice salad with squid and carrots

Ingredients:

• 400 grams fresh or 550 gr. frozen squid;

• uncooked dry rice - half a glass;

• one small carrot;

• half a can of sweet corn;

• four hard-boiled eggs;

• 100 grams of pitted olives;

• mayonnaise 67% fat - 200 ml.

Cooking Method:

1. Put rice in a saucepan, preferably not enameled, cover with water, salt and boil for moderate heat. When the rice is cooked, rinse it in a colander with running water and leave it to drain off the excess water.

2. Boil the peeled carrot and let it cool.

3. Prepared boiled squids cut into small strips, eggs in small pieces, and olives into thin ringlets. Boiled carrot in small cubes.

4. Put the boiled rice, eggs, carrots, calamari, corn and olives rings in deep dishes. To taste, salt, pepper, put mayonnaise and mix the salad.

5. Put the prepared salad in a serving salad bowl and serve, decorating with greens.

Salad with squids and carrots “Spicy”

Ingredients:

• 250 grams of smoked squid;

• 250 grams of carrots in Korean;

• two fresh cucumbers;

• a few sprigs of curly young parsley;

• low-calorie mayonnaise.

Cooking Method:

1. Cut fresh cucumbers into small squares, squid into strips, drain the carrot in Korean in brine and squeeze slightly.

2. Chop parsley sprigs.

3. Shake the prepared products for mixing in a deep salad bowl.

4. Mix, not too intensively, into the resulting mass of mayonnaise, salt and mix all the ingredients again. Take a couple of hours in the refrigerator for impregnation.

Salad with squids and carrots “In the style of Olivier”

Ingredients:

• a jar of spiced squid;

• two potatoes;

• three medium carrots;

• two pickled cucumbers; • canned peas - 200 grams;

• 150 ml of mayonnaise 67%.

Cooking Method:

1. Peel the carrots and potatoes and boil until tender. Chill.

2. Drain the brine from the canned food, dry the meat, and cut into small strips or strips.

3. Boiled potatoes, carrots, pickled cucumbers cut into small boxes and put everything in a salad bowl.

4. Add canned peas, squid. Salt, taking a sample, and season with mayonnaise directly when serving.

Salad with squid and carrots - tips and useful tips

• It will be much easier to remove the skin from clams if you first scald them with boiling water, the skin will roll up itself, and you only need to wash it off with water under the tap.

• To prevent the mollusk's meat from becoming too hard when cooking, it is recommended to cook it for no more than two minutes from the moment of boiling. You can simply leave for 5-6 minutes in salted hot water.

• When forming a layered salad, lightly press each layer of it with a spoon, so the salad will soak better.

• Layered salad can be formed in portions, using special forms for this. Also this form can be cut from a plastic bottle, cutting it on both sides with a knife.

• Vegetables are best cooked in their skins and in individual pans. So their taste will not change and most of the useful microelements will remain, which are otherwise “washed out” with boiling water.

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