Salads and vegetables
Carlos Arginiano teaches us how to make the popular Chinese salad with lettuce, agar-gar seaweed, grated carrots, strips of boiled ham and corn. And as a dressing, learn how to make the typical homemade sweet and sour white sauce, with only 3 ingredients !: Rice vinegar, sunflower oil and sugar.
From Chinese gastronomy some of typical dishes Most popular: noodles or Chinese noodles, spring roll, smoke amount or boiled dumplings, three pleasures fried rice, chicken teriyaki, cutlet sui, lacquered duck or Pekingese … And the Chinese salad!
¿What so special this salad we love? Well, a very rich mixture of lettuce (iceberg type), agar-agar, ham, carrots, corn … all seasoned with the infallible sweet and sour white sauce. And that’s that within oriental sauces Like soy sauce or sweet and sour red sauce, the white sauce from Chinese salads cannot be absent.
Carlos Arginiano teaches us how to easily prepare the popular Chinese salad and its sweet and sour white sauce (with only 3 ingredients). Don’t miss it!
Ingredients (4 people):
- 1 lettuce iceberg
- 2 carrots
- 100 g of boiled ham
- 15 g agar-agar (in strips)
- 50 g sweet corn (canned)
For the Chinese salad dressing:
- 100 ml of sunflower oil
- 50 ml of rice vinegar
- 1 tablespoon sugar
Preparation of Chinese salad by Carlos Arginiano
Put it down agar strips in a bowl, cover with water and soak for at least 20 minutes.
Cut the lettuce Cut in half into thick strips, place in a large bowl, cover with water and wash well. Drain, dry and preserve.
Peel the carrots, grate and add to the bowl of lettuce. Season and stir a little.
For the dressing (Chinese sweet and sour white sauce), mix the sunflower oil with the rice vinegar and sugar in another bowl. Beat everything well until the sugar dissolves.
Dressing salad and divide it between 4 plates.
Add the corn kernels canned. Cut the ham into strips and spread them on top. Drain the agar-agar strips well and place them on top.
Agar-agar is an alga with many nutritional properties (rich in fiber, minerals, etc.). No taste and color. It is usually used as a gelling agent
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Thanks for reading.
David from 55000 Recipes