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.
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.