Chinese cabbage salad with beans


Peking cabbage 150 g

Eggs 3 pcs

Frozen champignons 200 g

Bulb onion 1/2 pc

Salt to taste

Pepper to taste

Cream 20% fat. 1/2 stack.

Tinned red beans 1/2 ban.

Vegetable oil

Lettuce leaves 2-3 pcs

Saute the onions with mushrooms in vegetable oil, adding salt and pepper to taste.

Pour the cream at the end and wait for the cream to thicken.

Transfer to a blender bowl and beat until smooth.

Finely chop the cabbage.

Add red canned beans.

Break eggs into a bowl, beat a little, salt to taste.

Bake egg pancakes. Cut them into strips and add to the salad. Add mushroom sauce.

Stir and let soak slightly. Salad ready.

Bon appetit!