Beijing salad with funchose

Peking salad is a famous Chinese dish made from cabbage and funchose, with a distinctive pungent and spicy aftertaste. The traditionally used variety of spices and herbs make the food distinctive, with which the Peking Funchose Salad takes on a distinct and distinct flavor.

In China, it is customary to use a great variety of different spices and all kinds of spices that are widely used in traditional cuisine and are added to almost every dish. For such purposes, there are ready-made dressings for salads and meat, which are sold in soft bags, or you can cook it to your taste, how exactly, we will consider below.

How to make Beijing salad

Cut the meat into moderately thin and long slices. It can be pork neck or any other meat. Heat 2 tablespoons of oil in a frying pan and fry until tender. Season with salt and pepper.

Chop the cabbage, and cut the carrots and cucumbers into long strips. Vegetables can be cut with a knife, a grater, or you can buy a special device for such a case, a machine for cutting carrots and other vegetables. Finely chop the capsicum.

Boil the noodles in salted water according to the instructions on the package, usually it is not long, then put it in a colander, cool with cold water and transfer separately.

Place all prepared ingredients in a serving flat dish, alternatively in layers. For dressing, mix the soy sauce with the remaining oil, the "malasyan" seasoning is classically added, which can be replaced with paprika, dry spicy herbs. Sprinkle with sugar, add chopped garlic and stir.

Pour the spicy dressing, mix everything thoroughly, put the meat on top and sprinkle with sesame seeds.

It remains only to try, because we already know how to make a Peking salad with funchose, which means it's time to learn the taste.

Malasyan seasoning is a universal Chinese spice seasoning made from a mixture of dried hot peppers, vegetables, sugar, salt and other food additives, which gives ready meals a spicy spicy taste.

Tips for making Peking salad

- Cabbage should be chosen with firm and fresh leaves; in a larger case, the final taste will depend on this.

- Boil rice noodles in a large amount of water, add salt and pour in a small amount of vegetable oil so that it does not stick together.

- Properly cooked funchose should turn out soft, but a little crunchy and at the same time not break.