"Carrot Cha" - Korean carrot.
Marinated carrot salad with spices, is popular as a separate dish, and as a component for the further preparation of snacks and hot dishes.
The recipe, which came to us from Korean national cuisine and has undergone many changes, opened up a huge scope for culinary creativity to the hostesses.
A simple snack has overgrown with many additional components.
Often, quite in the Korean spirit, it is combined with seafood, almost all of their assortment.
Since often "carrot-cha" is purchased ready-made, to simplify the process, other products in salads are also selected in the form of semi-finished products. This, for example, crab rolls - easy to process, tasty, juicy meat products from marine inhabitants.
Salad with crab sticks and Korean carrots - general principles of preparation
• The main ingredient is rolls, in such salads they are added in chopped or grated form.
• Depending on the formulation, they are cut into pieces, rings, strips. You can, of course, ignore the recommendations and make the cut at your own discretion, but it is worth remembering that the smaller the pieces, the less tangible their taste in the overall "picture".
• "Carrot-cha" is suitable for both purchased and home-made, before mixing, remove excess moisture from it, slightly squeezing it with your hands.
• Carrots can be added without resorting to additional cutting, but if the strips are still too long, shorten them to a suitable size.
• The severity of salads is regulated by mixing hot and non-hot carrots, if the recipe involves a juicy dish, then you can do this with a marinade.
• In salads with crab sticks and Korean carrots, you can add fresh cucumbers, canned corn, boiled chicken eggs or chopped omelet.
• The most harmonious main ingredients are combined with seafood, such as squid and shrimp.
• Mayonnaise is mainly used for dressing, and the fat content of this product can be selected independently.
• To get low-calorie snacks, mayonnaise sauce can be diluted with low-fat sour cream, or completely replaced with it.
"Presidential, Southern" - salad with crab sticks and Korean carrots, with corn and eggs
Ingredients:
• 250 gr. crab semi-finished products;
• "carrot-cha" - 250 gr.;
• three boiled eggs;
• half a can of sweet corn;
• one fresh cucumber;
• European mayonnaise or another, not lower than 67% fat.
Cooking method:
1. Finely chop the Korean carrots, cut the cucumber into short strips, and the crab semi-finished products into thin rings.
2. From the hard-boiled eggs, peel the shell and chop them smaller.
3. Combine the crushed ingredients with canned corn and season with mayonnaise. Pound a little sauce with a whisk and decorate the top with a chaotic pattern.
Salad with crab sticks and Korean carrots - "Original"
Ingredients:
• thin crab sticks - 250 gr.;
• juicy, mild "carrot-cha" - a glass with a slide;
• three eggs;
• canned dessert corn - 100 gr.;
• three small fresh cucumbers;
• leek feather, can be replaced with a green onion feather;
• half a small lemon;
• mayonnaise, low-calorie - 80 ml.
Cooking method:
1. Crosswise, cut the crab sticks in half and then into a straw, about the thickness of approximately strips of carrot-cha.
2. Remove the peel from a fresh cucumber and chop it with straws.
3. Cut or chop the "cool" eggs, and form the leek in half rings.
4. Transfer all chopped ingredients into a bowl, add canned corn dried from marinade.
5. Squeeze the juice from half a lemon and sprinkle salad on it, mix.
6. Pour mayonnaise and mix well again.
Salad with crab sticks and Korean carrots - "Ocean"
Ingredients:
• sticks of crab meat - 300 grams;
• small shrimps, krill - 250 gr.;
• squid, small carcasses - 250 gr.;
• "carrot-cha", spicy - 130 grams;
• five chicken eggs;
• medium-calorie mayonnaise, it is possible with a weak cheese or crab aroma.
Cooking method:
1. First prepare the products that will undergo heat treatment. To do this, cut the squids into rings, boil a little salted water, dip the squids into it and cook for no more than one and a half minutes, from boiling again. Watch the time carefully, otherwise the squid will digest and become "rubber". Meanwhile, in a separate bowl, boil the shrimp until it is ready, salt it a bit, and boil the hard-boiled eggs separately.
2. All boiled foods should be well cooled before further use, and excess moisture should be removed from squid and shrimp by drying them in a colander.
3. Now let's start slicing. We clean the eggs, remove the yolks and cut the whites into small straws. We leave the yolks whole, they can decorate the salad on top.
4. First chop the sticks across, and then along, and chop not large, just like the eggs.
5. Add squid, shrimp, eggs, Korean carrots, put two tablespoons of mayonnaise first and mix. If necessary, add more sauce, but do not rush to salt, first remove the sample.
6. Put the salad in serving dishes and sprinkle the top with egg yolk crumbs.
Salad with crab sticks and Korean carrots - "Raja"
Ingredients:
• chilled crab semi-finished products - 200 gr .;
• juicy and spicy "carrot-cha" - 140 gr.;
• large eggs - 4 pcs.;
• three small cloves of hot garlic;
• mayonnaise, 40%;
• two tablespoons of frozen oil (for dressing).
Cooking method:
1. Stir the eggs, add a little salt, and fry a thin pancake from the resulting egg mash. Cool and cut it into short, thin strips.
2. Also shape crab rolls.
3. Combine the crushed products with carrots, add the garlic squeezed by a press, slightly add salt.
4. Fill with oil, or, if desired, mayonnaise and let it brew for fifteen minutes.
Salad with crab sticks and Korean carrots - "Old Pagoda"
Ingredients:
• half a fork of Beijing cabbage - 350 gr.;
• "carrot-cha" - 120 grams;
• 240 grams of chilled crab semi-finished products;
• a can of canned, soft, "sugar" corn;
• two small cucumbers;
• onion feathers;
• "Salad Provence" for dressing, 40% fat.
Cooking method:
1. Chop, trying to get the finest possible shavings, Beijing cabbage, salt abundantly and rinse a few times with a spoon.
2. Cut the crab semi-finished products along, then again obliquely, in small pieces and shift to the cabbage.
3. Remove the peel from the cucumbers, if you have young cucumbers - this is not necessary. Cut each cucumber longitudinally, depending on the thickness, into 4-6 parts, and chop them into thin strips. Send chopped cucumbers to the cabbage mixed with chopsticks.
4. Add the corn, carrots, finely chopped onion feathers and, putting a few tablespoons of sauce, mix.
Salad with crab sticks and Korean carrots - Sea Breeze
Ingredients:
• 200 gr. kelp (seaweed) with celery;
• crab sticks, chilled - 130 gr.;
• 140 gr. Korean carrots;
• fresh cucumbers, and greenhouses - 3 pcs.;
• 60 gr. high quality olive oil (for seasoning).
Cooking method:
1. Laminaria (seaweed) mix with carrots. Add julienne fresh juicy cucumbers. If this is done too thinly or finely, the cucumbers will put in a lot of juice and the snack will be wet.
2. Chilled crab semi-finished products cut into large strips obliquely and shift them to the rest of the products.
3. Pour olive oil in small portions as a dressing, mixing very gently. You need to salt as needed, as carrots and seaweed are salted. Served exclusively chilled.
Puff salad with crab sticks and Korean carrots - Buffet
Ingredients:
• 150 g each sweet canned corn and crab sticks;
• "carrot-cha", spicy - 120 grams;
• 230 grams of cheese "Russian";
• a small sweet onion;
• unflavored mayonnaise 55% fat.
Cooking method:
1. A layer of finely chopped onions is lined on the bottom of the bowl, and on top of it is a thick grid of mayonnaise.
2. Put a layer of carrot-cha on the onion, if its strips are too long, cut them into pieces.
3. Top layer the crab semi-finished products with a layer and also apply the mayonnaise net.
4. Lay the corn on top of the onion and grate the cheese on it.
5. Usually, the top of the salad is not smeared with mayonnaise, but to prevent the cheese from drying out, you can also moisten it with the sauce. Decorate the dish, lightly sprinkled with artificial caviar.
Salad with crab sticks and Korean carrots - "Lighthouse"
Ingredients:
• 400 grams of crab, only high-quality, dense consistency, sticks;
• fillet of red salted fish - 200 grams;
• spicy "carrot-cha" - 300 grams;
• mayonnaise 72%, "European".
Cooking method:
1. Cut the fillets of red, well-salted fish into "transparent" slices.
2. Carefully unfold the rolls and, having laid fish plates on them, wrap them again with a roll. Store in the refrigerator for a quarter of an hour.
3. Then cut them into ringlets no more than five millimeters thick and combine with hot carrots. "Carrot-cha" is pre-cut to a length of not more than 2 centimeters.
4. Add mayonnaise and gently, without destroying the "rolls", mix.
"Merchant fur coat" - a classic herring salad with crab sticks and Korean carrots
Ingredients:
• 300 g of Korean carrots;
• 250 g Korean beets;
• 350 g of crab, chilled sticks;
• a small carcass of herring, highly salted;
• mayonnaise 67%.
Cooking method:
1. Gently gut the herring, remove the skin from the fillet and separate it from the ridge and bones. Cut as small as possible.
2. Roll "rolls" and lay on them a thin even layer of chopped herring, wrap it back and leave for half an hour.
3. While the rolls are “infused,” evenly distribute Korean carrots along the bottom of the serving plate, without brine.
4. Spread stuffed sticks cut into thin rings on top, but not all, leave a little for decoration. Pour all over with mayonnaise.
5. Next, put Korean beets in the same layer as carrots and again coat the layer with mayonnaise.
6. From above lay out for decoration the delayed rings stuffed with herring, and lightly sprinkle with finely grated crab rolls.
Salad with crab sticks and Korean carrots - tricks and tips
• Frozen crab sticks do not thaw in cold water, it is absorbed into the pulp, making it excessively watery, washing juices out of the product.
• When buying sticks, pay attention to their composition, with quality semi-finished products in the list in the first place will be surimi - minced fish, from which, in fact, they make crab sticks.
• It is better to dry Korean carrots before adding to other products, especially if you plan to season with mayonnaise. To do this, slightly squeezed carrots, transfer to a colander and leave in it for a while, the excess brine will drain.
• Fresh cucumbers added to the salad should not be cut too finely, they will not feel well, but they will fill the dish with their excess juice.
• Dress these salads just before serving and in small quantities, otherwise they will turn sour.
