Salad with squid sausage cheese and Peking cabbage

1. Boil water in a kettle. Put the frozen squid in a bowl and pour boiling water over them. Leave in this position for a minute or two, until the skin rolls off them. Then drain the hot water. And pour the squid with cold water. Let them stand for a while until they cool down, take them out of the water and clean them. Gently prying from the edge, remove the skin. Next, remove the insides and cartilaginous chord. Once again, rinse the squid well under running water.

Separately put a pot of water on the stove and bring it to a boil. Then add salt to the water to taste and lower the squid into boiling water. Cook them for 2-3 minutes from the moment the water boils again, then drain the water. Cool the squid and cut them into thin strips.

2. Chicken eggs are also placed in a saucepan with water and boiled for 10 minutes from the moment of boiling. Then drain the hot water and pour cold. Peel the eggs from the shell and also cut into strips.

3. Peel the sausage cheese from the film, cut off the edges, and cut the rest into cubes.

4. Rinse the Peking cabbage well under running water and dry it. Then finely chop.

5. Rinse and dry fresh cucumbers. Put them on a cutting board and cut into strips.

6. Mix all the prepared ingredients in a salad bowl.

7. Prepare salad dressing. To do this, mix the freshly squeezed lemon juice and soy sauce together. Add ground black pepper to your taste and beat the mixture well with a hand whisk or fork. Now you need to try the dressing and add salt if necessary. That's all! Refueling is ready!

8. Pour the prepared dressing over the salad of squid and cheese, mix all the products together. Taste the salad and add salt if necessary.

If desired, a salad with boiled squid, fresh cucumber and sausage cheese can be decorated with fresh herbs and served on the table!

Bon appetit!