Composition / ingredients
Step-by-step cooking
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Boil the veal tongue until ready. We cool it slightly and cut it into such thin slices with "worms". We cook potatoes, but do not boil them, do not bring them to readiness a little, so that they can be cut. Put it in cold water for a minute, peel and cut into cubes. We cook hard-boiled eggs, and also cut them into cubes. Mix all the ingredients. We cut the onion into thin half-rings, and soak it so that the bitterness goes away. Then we also send it to a bowl. All lightly salt, pepper and mix.
Making refueling. Beat the cooled raw eggs with sugar and salt to a white foam. It is better to do it in a mixer. Pour in the milk and scroll again. Then we add vegetable oil in the same way. Mix the salad with the dressing.
Before serving, we stack the salad on a platter or in a salad bowl and decorate with sprigs of dill and parsley.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Vegetable oil - 873 kcal/100g
- Veal tongue - 160 kcal/100g
- Beef tongue - 146 kcal/100g
- Pig's tongue - 300 kcal/100g
- Tongue sausage - 215 kcal/100g
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
