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Lista Ingrediente

This document provides a recipe for salata boeuf (beef salad) in Romanian. It lists the ingredients as potatoes, carrots, pickles, eggs, oil, salt, and mustard. The preparation instructions specify to boil the vegetables, meat, and eggs separately, then dice everything and mix together with salt. A mayonnaise is made separately from egg yolks, mustard, and oil to mix into the salad.

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hainutza
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18 views1 page

Lista Ingrediente

This document provides a recipe for salata boeuf (beef salad) in Romanian. It lists the ingredients as potatoes, carrots, pickles, eggs, oil, salt, and mustard. The preparation instructions specify to boil the vegetables, meat, and eggs separately, then dice everything and mix together with salt. A mayonnaise is made separately from egg yolks, mustard, and oil to mix into the salad.

Uploaded by

hainutza
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Ingrediente

Lista ingrediente: 5 cartofi mari, o bucata de carne de porc (jumatate de kilogram, fara grasime) 5 morcovi mari, 3 gogosari, 5 castraveti, 3 oua de gaina, 200 de ml de ulei, 1 lingurita de sare 1 lingurita de mustar.

Mod de preparare
Mod de preparare: Se spala si se curata legumele. Se fierb morcovii, separat, cartofii se fierb in coaja. Tot separat, se fierb doua oua. Carnea se va fierbe si ea separat. Dupa ce au fiert legumele, acestea se taie in cubulete, inclusiv albusurile de la cele doua oua fierte. Se procedeaza asa si restul de ingrediente care au fiert. Muraturile se taie si ele in cubulete. Ingredientele se amesteca bine, se presara sare si iar se amesteca. Separat, se face maioneza din 2 galbenusuri de ou fierte tare si 1 lingurita de mustar, un praf de sare si un galbenus crud. Se amesteca bine. Se adauga, treptat, ulei pana la omogenizare. Albsurile de ou se toaca si se adauga in salata boeuf. Se amesteca o parte din maioneza obtinuta cu salata boeuf, iar restul, un pic, se pastreaza pentru decor.

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