Rape blossoms and fried chicken salad
Place boiled rape blossoms in ice water. This will firm up the vegetables and make them more delicious. It is also recommended to boil the scallops in the same pot as the rape blossoms, as this will give them the aroma of the rape blossoms.
[Cut the vegetables]
Peel the burdock root thickly and cut it into strips. Cut the myoga root into julienne strips and then place in a bowl of water with 1 tablespoon of lemon juice and let it soak.
[Boil the rape blossoms and scallops]
Boil water, add a little salt, and boil the rape blossoms. After boiling for 1-2 minutes, remove them from the water, drop them into ice water, drain in a colander, and cut them into 3cm pieces. Boil the scallops in the same water for 2 minutes, then drain in a colander and cool.
[Make the dressing]
Mix all the ingredients for the mustard dressing in a bowl.
[Mix]
Combine the drained burdock, myoga ginger, rape blossoms, and hand-shredded scallops with the dressing, and mix well to finish.
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- Udo
- 100g
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- Myo
- 1 bottle
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- Lemon juice to remove bitterness. Vinegar can also be used.
- About 1 tablespoon
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- rape blossoms
- 2 bundles
-
- salt
- Small amount
-
- Scallops
- 3 pieces (85g)
-
[Mustard dressing]
- Pickling
- 1 tablespoon
-
- vinegar
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin - 3 tablespoons
-
Olive Oil
-
- White wine vinegar
- 1/2 tbsp
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- Balsamic Vinegar
- 1 tsp
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- Lemon juice
- 2 tsp
-
- soy sauce
- 1/2 tsp
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- salt
- Small amount
-
- Pick it
- Small amount


