Soy asparagus (fuju) salad with rocumball garlic and sauerkraut

Category: Vegetable dishes
Soy asparagus (fuju) salad with rocumball garlic and sauerkraut

Ingredients

Soy asparagus 50 g
Rocumball garlic (young) 1 head
Pickled green tomatoes 50 g
Fresh tomato 1 PC.
Salt, spices, olive oil taste

Cooking method

  • Break soy asparagus (dry), soak until softened (periodically changing the water).
  • Pour out this water.
  • Then put the asparagus in the bowl of the BRAND 3502 multicooker, add soy sauce, wine vinegar, vegetable oil. We put on the program "languor" - about 2 to 5 hours. If there is not enough liquid, add so that the asparagus is completely in the liquid.
  • Then we put on the "Steam cooking" program - for 5 minutes.
  • Complete readiness depends on the quality of the original product. My asparagus has been lying around for a long time and has dried up.
  • Then we cut the finished asparagus into pieces, add the rocumball garlic, pickled green tomatoes and fresh tomato, season with spices and vegetable oil to taste.
  • If you don't have green tomatoes, pickles are fine.

The dish is designed for

1 serving

National cuisine

its

Feofania
super!

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