International kitchen

Squid salad with carrots

Name: Squid salad with carrots
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: International
Ingredients: 2 Squids; 1 pc Carrot; 1 pc onion; 3 tbsp Vegetable oil; salty, peppery; serve-house

How to prepare "Squid Salad with Carrots": Squid, Carrots, Onions and Vegetable Oil. Step-by-step recipe with photos, 18 stages, total time - 25 steps

PrepNot statedCook25 minServes4LevelMedium

Cook with confidence

Before you start

A quick setup makes the method easier to follow and keeps important steps from being missed.

Preparation checklist

Read all 10 method steps from beginning to end.
Measure and arrange all 6 listed ingredients.
Set aside about 25 minutes, based on the time recorded by the source.

Recipe notes & preparation tips

Read the full method before you begin and prepare all ingredients in advance.

Taste near the end of cooking and adjust the seasoning before serving.

Adapted from the source recipe's notes.

Step by step

Method

01
Pour vegetable oil into the pan, add carrots sliced with a thin straw to it.
02
Cut the onions with thin feathers.
03
Add the sliced onions to the carrots.
04
Stir and fry, stir.
05
Roast until full, 15 minutes. Try not to overcook the vegetables.
06
Roasted finished vegetables together with butter, lay out from the pan in the salad bowl.
07
To squid turned out soft and kept a large size, they need to be cleaned of all films and chords, then lowered in boiling water, brought to a boil, count to 10 and immediately remove with noise. You can wash it under cold running water. Boiled squid cut with a thin straw.
08
Squid add to the cooled carrots with onions.
09
Salt and pepper to taste.
10
Gently mix all the ingredients, add green onion feathers and serve on the table.

Ready to serve

Serve the dish as directed and enjoy it while it is at its best.

Bon appétit — enjoy your meal!

Transparent sourcing

Source & licence

This recipe was adapted and reformatted from Osiyo.ru / Аймкук . Text: Used with permission. Image: Used with permission, credited to Татьяна Алексеевна; view original image record .