From meat offal you can cook very tasty and nutritious dishes: soups, meatballs, pastes, salads. This article is about pig lungs. They make wonderful cold snacks that will take their rightful place not only in the daily menu, but also on the festive table. In the recipes presented in the article, four ways are described how to prepare a salad from the lung. We invite you to familiarize yourself with them. We hope that you will definitely prepare these dishes for yourself and your family.
Nutritious light (pork) salad. Learn to cook this dish
An appetizer made according to the following recipe satisfies hunger well, so it can be safely used as breakfast or dinner. In order to prepare a snack, you will need:
- half a kilogram of the lung;
- 3 chicken eggs;
- 1 jar of canned corn or peas (who loves what);
- medium sized onion;
- mayonnaise with a fat content of 40-45%;
- sunflower oil;
- salt and ground pepper to taste.
We make light salad according to the following instructions. Boil offal for an hour in salted water. During its preparation, remove the foam and control the amount of fluid so that the lung does not burn. Hard-boiled eggs. Chop the onion into small pieces and fry in refined sunflower oil. Grind the knife into small segments of the lung and eggs with a knife. Put them in a deep bowl. Add onion here. Discard the corn (peas) on a sieve and pour to other products. Salt and pepper the billet, season with mayonnaise and mix. Store salad in a cool place before serving.
Offal salad with carrots
Everyone who first tries a dish prepared according to the following instructions thinks: what meat is included in its composition? And when it turns out that this is easy, people are pleasantly surprised. Spicy taste, delicate texture and texture of the appetizer, pleasant aroma - all epithets relate to this particular dish. We will learn how to make such a salad from the lung. For it you will need the following ingredients:
- light pork;
- onion;
- table vinegar (9%);
- garlic;
- hot peppers;
- carrot ("Korean carrot");
- olive or sunflower oil.
We prepare the salad according to the following instructions. Lightly boil until ready in water with salt, then cool and grind. Chop the onion, sprinkle with vinegar and mix with offal. Add a few more drops of vinegar. Leave the blank for half an hour. Chill pepper and garlic into very small pieces and pour into the salad bowl for the rest of the products. Add carrots there too. Fill the dish with oil. Add salt as needed. If desired, you can add fresh herbs. Pork lung salad is infused in a cool place.
Offal snack “a la mushrooms”
In a dish made according to the following recipe, there are no mushrooms at all. But many who eat salad for the first time take lungs for them. Why? And the whole secret is in mushroom seasoning and the delicate structure of meat offal, reminiscent of the gifts of the forest. Let's get acquainted with the technology.
For cooking you need:
- light boiled - 250 g;
- onions - 2 pcs.;
- medium-sized carrots - 2 pcs.;
- mushroom seasoning - 1 small spoon (or a cube with the taste and aroma of mushrooms);
- refined olive or sunflower oil;
- ground pepper;
- salt;
- medium fat mayonnaise (40%).
Cooking a salad of pork lung (recipe with mushroom seasoning). Soak offal and boil. After the light cools down, cut out all the veins and cut the flesh into pieces. Chop the onion with a knife and grate the carrots. Fry them in vegetable oil. In the salad bowl we put offal, onions and carrots, mushroom seasoning, salt, pepper. Add mayonnaise here and mix all the products. Leave the snack in the refrigerator for 1 hour to insist. This salad is very high-calorie, tastes like stewed mushrooms. It can be used as an independent second course.
Heart and lung appetizer
Salad made from pork offal and seasoned with pickled onions, has a spicy taste and rich aroma. Let's try to cook it. We stock up on products:
- heart and lung of pork;
- onions (preferably red);
- table vinegar (9%);
- fresh herbs of parsley and dill;
- mayonnaise;
- coriander;
- ground black pepper;
- salt.
Boil offal, cool and grind with straws. Chop the onion in half rings and pickle in vinegar, diluted with water in a ratio of 1: 1. After half an hour, drain the liquid, and pour the onion to the meat blank. Add the remaining components there: pepper, coriander, salt, chopped greens. Add mayonnaise. This snack can be seasoned with vegetable oil.
We hope that you liked these four recipes for making pork lung salad , and the dishes prepared according to them will become regulars on your table.