To prepare rice salad with squid and champignons, no special culinary tricks are required. The only thing to remember is that squid meat is cooked quickly. Long-term processing can turn it into a "rubber" mass.
Squid salad with mushrooms and rice
To prepare this dish, you can take the following ingredients:
- squids - 6 pieces;
- champignons - 300 grams;
- chicken eggs - 2 pieces;
- butter - 50 grams;
- white onion (or leek) - 1 head;
- green onions-feathers - 1 bunch;
- mayonnaise - 100 ml;
- long grain rice - 100 grams;
- crab sticks - 1 pack;
- a set of peppers;
- coriander;
- soy sauce - 1 tablespoon;
- lime - ½ fruit;
- apple cider vinegar - 50 mg.
Salad preparation
Peel and boil the squid in slightly salted water. Remember that cooking time is very short, as squid can become tough with prolonged cooking. Set one squid aside. The rest can be used for salad. Cut the finished meat into beautiful rings and put in a salad bowl.
Hard-boiled chicken eggs, cool and then chop and add them to the squid meat. Peel and cut the onions into thin strips or rings, then cover with apple cider vinegar to remove excess bitterness. After the onion is marinated, put it in a salad bowl with the rest of the food.
If you are going to use raw mushrooms, they must initially be grated, and then cut into thin slices and fried in butter until tender.
You can also use unmarinated canned chopped champignons to prepare this salad. In this case, drain the liquid from the jar and then put the pieces of mushrooms in the pan and simmer a little in butter. Set aside 3-4 tablespoons of fried mushrooms. You will need them to stuff one decorating squid.
Rinse long grain rice several times with cold water and set the cereal to boil. At the end of cooking, drain the excess water and rinse the rice with boiled water, let the excess moisture drain off by throwing it into a colander. Transfer dried chilled rice to a salad bowl.
Open the package of crab sticks and cut the cubes into small cubes. Combine with the rest of the ingredients. Rinse chives, dry and chop into rings. Set aside a little of the chopped greens, add the rest to the salad mass.
Now you can start the salad dressing. To do this, combine mayonnaise, soy sauce with coriander and ground peppers. You can use a mixture of different types of peppers to make the salad taste more spicy. Next, squeeze the juice out of the lime half and spice it with the salad dressing. Stir all the components of the sauce and season the salad with it, mix again.
To decorate this salad, take the deferred squid, stuff it with toasted mushrooms and green onions, then put it in the refrigerator to harden a little. Cut the frozen squid into even slices, put on top of the finished salad, giving them the shape of a whole squid.
