Pineapple Chicken Salad
60 g of white agar agar plates
1/2 cup whole beaten eggs
1 cup sliced fresh cucumbers,
3/4 cup carrots,
1 cup crushed pineapple
1/2 cup boiled chicken slices.
Gas station
4 tbsp sesame seeds
1 cup soy sauce
1 cup vinegar
1/2 cup crystalline sugar
1 cup sesame oil,
2 tbsp dry mustard (mixed with water),
4 tbsp water,
3 tbsp softened peanut butter.
Soak in warm water for 1/2 hour 60 g of white agar-agar plates, cut into strips 7 cm long. Remove them from the water and squeeze out excess moisture. Set aside. Fry the beaten eggs in a pan with a thin layer. Once ready, cut fried eggs into strips 3 mm wide. Set aside. Prepare cucumbers, peeled and cut into strips 5 cm long, of medium thickness; julienne carrots; crushed pineapple (drain the liquid); boiled chicken cut into strips. On a large dish, start picking the salad by spreading soft agar-agar strips along the edge. Then put the next layer - strips of fried eggs - be sure to step further from the edge so that the previous layer is visible. In the same way, in a smaller circle, lay slices of cucumbers on top of the egg layer. Then chicken slices will follow, then crushed pineapple slices. Each new circle will be smaller than the previous one and they will end with a cone. Finally, everything is evenly sprinkled with strips of carrots. Keep salad in the refrigerator until serving.
Salad dressing
Lightly fry sesame seeds in a pan. Mix soy sauce, vinegar, crystalline sugar, sesame oil, dry mustard mixed with water, softened peanut butter in a medium-sized bowl. Before serving, sprinkle the middle of the salad with sesame seeds, and pour individual portions with dressing.
60 g of white agar agar plates
1/2 cup whole beaten eggs
1 cup sliced fresh cucumbers,
3/4 cup carrots,
1 cup crushed pineapple
1/2 cup boiled chicken slices.
Gas station
4 tbsp sesame seeds
1 cup soy sauce
1 cup vinegar
1/2 cup crystalline sugar
1 cup sesame oil,
2 tbsp dry mustard (mixed with water),
4 tbsp water,
3 tbsp softened peanut butter.
Soak in warm water for 1/2 hour 60 g of white agar-agar plates, cut into strips 7 cm long. Remove them from the water and squeeze out excess moisture. Set aside. Fry the beaten eggs in a pan with a thin layer. Once ready, cut fried eggs into strips 3 mm wide. Set aside. Prepare cucumbers, peeled and cut into strips 5 cm long, of medium thickness; julienne carrots; crushed pineapple (drain the liquid); boiled chicken cut into strips. On a large dish, start picking the salad by spreading soft agar-agar strips along the edge. Then put the next layer - strips of fried eggs - be sure to step further from the edge so that the previous layer is visible. In the same way, in a smaller circle, lay slices of cucumbers on top of the egg layer. Then chicken slices will follow, then crushed pineapple slices. Each new circle will be smaller than the previous one and they will end with a cone. Finally, everything is evenly sprinkled with strips of carrots. Keep salad in the refrigerator until serving.
Salad dressing
Lightly fry sesame seeds in a pan. Mix soy sauce, vinegar, crystalline sugar, sesame oil, dry mustard mixed with water, softened peanut butter in a medium-sized bowl. Before serving, sprinkle the middle of the salad with sesame seeds, and pour individual portions with dressing.
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