100 g Beef tongue(boiled)
5 g Fresh ginger
70 g Celery
30 g Chinese cabbage
½ Cucumber
¼ Sweet pepper
30 g Red onion
15 g Green onion
30 g Whole wheat bread
5 g Parsley
5 g Cilantro
2 tsp Soy sauce
2 tsp Olive oil
1
Tongue pre-cook in slightly salted water with the addition of bay leaf;
2
Add ½ tablespoon of olive oil and soy sauce to the preheated pan. We cut the tongue into strips and fry it for a couple of minutes. We remove the tongue into the vessel without turning off the fire;
3
Grated ginger is fried in a sauce in a pan in which the tongue was fried. After a couple of minutes, add chopped celery. And after a couple of minutes, in the last turn, add the Beijing cabbage. Stew cabbage until soft and mix with tongue. Cover and turn off the fire;
4
Cut cucumber, pepper and red onion into thin strips. Finely chop the greens and mix with ½ tbsp. olive oil. Add the sauce to the vegetables and mix everything thoroughly. Serve with Chinese language and bread
CategoryMain Cource, SaladsCuisineChineseCooking MethodBoiling, Frying, Simmering, TossingDietLow Calorie, Low Fat
Ingredients
100 g Beef tongue(boiled)
5 g Fresh ginger
70 g Celery
30 g Chinese cabbage
½ Cucumber
¼ Sweet pepper
30 g Red onion
15 g Green onion
30 g Whole wheat bread
5 g Parsley
5 g Cilantro
2 tsp Soy sauce
2 tsp Olive oil