THAI EGG SALAD
Ingredients.
* 2 eggs, boiled eggs (cut into pieces).
* 100 grams chicken (or Shrimp optional).
* Onion, sliced 1 head.
* Carrot, shredded 1/2 balls.
* Iceberg lettuce 1/2 a (shredded).
* Cabbage, shredded 1/4 ball.
* 1 early lettuce (shredded).
* Boil 1 baby corn (cut into pieces of a tablet).
+ + Dressing ingredients.
* 2 eggs (yolks only).
* 4 tablespoons lemon juice (or vinegar).
* 5 tablespoons sweetened condensed milk.
* 1 teaspoon salt.
* 1 cup vegetable oil.
(A build-it was an olive or sunflower seeds).
How to do step by step.
1. Bring to a boil until the chicken is cooked. Shred chicken into shredded. If the shrimp is boiled until done. And then stay put for a salad.
2. Cleaning vegetables. soaked in in water for a while. To cut or tear. (Where appropriate) and a plate for serving. If not serving immediately. The salad in the refrigerator so that the vegetables are fresh, crisp and appealing.
3. To make salad dressing. By beating the egg yolks until fluffy. Then add sweetened condensed milk, lemon juice (or vinegar), oil and salt and beat until thick and mix everything well done if not you should put the container sealed. Cover and keep refrigerated.
4. Time served to pour the dressing on the vegetables. (With chicken or shrimp, boiled wool) provided. Or served as a salad dressing.
(For 2)
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