"Shanghai" salad: a recipe with a photo

Many of our chefs prepare for the "Shanghai" salad for the holidays. The juiciness and unusual taste of this dish won the hearts of the housewives. Naturally, there were a variety of culinary fantasies on this topic. And every cook with passion will defend his recipe, considering it the only true. In this article we have collected the most common versions on which the "Shanghai" salad is prepared. Including the recipe, which the Chinese know under this name.

Historically correct "Shanghai"

Many culinary experts will not believe, but the real, author's salad "Shanghai" is very similar to our native olivier (also known as "meat", or "Russian" salad). And this dish is very popular among the Chinese, who eat food in Western style. Two potatoes are cooked for a salad, together with a piece of sausage and half of an apple are cut into cubes, three spoons of green peas (canned or blanched fresh) are poured in, and the Chinese salad "Shanghai" is poured with soy mayonnaise. As you can see, there are a few differences from Olivier: minus eggs and pickles, plus an apple, and mayonnaise changes into soy. Meanwhile, the Chinese are surprised, trying our, domestic Shanghai salad. At them such do not prepare.

Chicken "Shanghai"

Let's turn to the recipes that are realized in our kitchens. The most popular salad is "Shanghai" with chicken. It is done both in the puff variant, and in the mixed one. If you prefer the layers - the first is the boiled breast or fillets, cooled and diced. From the jar of canned pineapples the marinade merges, they are cut proportionally to chicken and go second layer. The third will be canned and strained corn, then - plates of canned mushrooms (about half a can). It will take even olives and olives, pitted, half a pot. They are cut in circles and laid out with the last layer. All the layers are smeared during the spreading process, the salad "Shanghai" (photo) is covered with a large plate or a deep lid and put in a cool for soaking. It should be served portion by piece, laid out on plates, spread with leaves of Peking cabbage, and decorated with olives, dill and mushrooms.

Tips for Prescription

The most popular version of "Shanghai" has some variety in performance. First of all it concerns refueling. There are three options:

1. Ordinary mayonnaise. Acceptable, but experienced tasters say that the salad strongly loses its taste.
2. Mayonnaise mixed with lemon juice. It's better, but the dish still loses what is prepared with the "right" dressing.
3. Sauce made from finely chopped dill, mixed in mayonnaise (five spoons), sour cream (three spoons) and mustard (three teaspoons).

Next - the layout. "Shanghai" salad with pekin is quite full. You can replace it with lettuce leaves. If you prepare it mixed, not puffed, cabbage / lettuce is cut with strips.

A hen. It is not necessary to cook fillets - you can take smoked or bake in the oven favorite parts of the bird. With smoked chicken it turns out more juicy and aromatic, but also more calorie and harmful.

Shanghai with nuts and cheese

Another version of the same dish. Usually it is not puffed up. A pound of smoked or boiled-smoked chicken is cut into pieces. The same number of fresh champignons finely crumbled and fried with chopped onions until juice ceases to stand out. A full glass of walnut kernels is crushed. Canned pineapples (banks) are cut less often. Slightly less than 0.5 kilograms of cheese (recommended Maasdam) rubs. All products are mixed, they can be served with canned corn. Salt is not added - enough that is in cheese and chicken. How to fill the salad "Shanghai", we told above, choose a fill to your liking.

Shanghai with pork

Fans of this tender meat can cook a "Shanghai" salad with it. The recipe is quite different from chicken. To begin with, half a kilo of pork is cut into slices of the same size as that suitable for a salad. Pieces are poured over chopped basil and onions, seasoned with spices and salt, sprinkled with lemon juice. In a closed vessel the meat should stand for three hours. Then it is wrung out from the marinade, from it is scraped onions, and the pork is fried. In parallel, cut five tomatoes, two cucumbers, another onion, lettuce leaves and two differently colored bell peppers. All components are laid out in a salad bowl. This time, the "Shanghai" salad is seasoned with lean oil. Will remain sprinkled with fresh herbs - and you can eat.

Shanghai with noodles

Perhaps, this dish in China is called otherwise, but in our country it is known as the "Shanghai-2" salad. For him, 100 grams of glass noodles is prepared according to the instructions, after which it is cut to be shorter. A quarter kilogram of pork tenderloin is cut like beef stroganoff, sprinkled with pepper, curry, salt and flour (a little) and fried. From the liquid filtered canned soybean sprouts, peas, mandarin slices and bamboo shoots - just buy a jar. Bamboo will be cut with strips, the rest - at your discretion. And sprouts, and slices can be put into the whole thing. All prepared products are mixed. For filling, combine: a spoonful of ginger, four - tangerine marinade, two - lean oil, curry, soy sauce and vinegar and three - pure water. "Shanghai" salad (a recipe with a photo) is filled with the resulting mixture and after being soaked is eaten instantly. Despite the abundance of constituents seeming cumbersome recipe, it is prepared quickly, since most components do not need to be processed. The main thing is to find in the supermarket exotic things like soybean sprouts and bamboo shoots.

Beef "Shanghai"

For its implementation, it is desirable to have a frying pan-wok or fryer, because the intermediate processing of some components included in the "Shanghai" salad with beef requires a very fast frying. That is, a crispy outer crust must be formed, and the "insides" remain soft and juicy. A pound of beef, two hundred grams of potatoes and fresh cucumbers are cut with approximately the same straw. First fry the meat. When the "tan" on it becomes pronounced, it is salted and peppered, a little soy sauce is poured into the frying pan, and the beef stews almost until ready. About seven minutes before it is taken out, potato straw is poured in, and it is fried with continuous stirring. The last in the cucumber are added cucumbers - literally for a couple of minutes. The contents of the frying pan are transferred to a salad bowl, there are added strips of two different-colored Bulgarian peppers, the "Shanghai" salad is poured with mayonnaise and placed on the table. It can be both warm and cold - tasty in both kinds. Only if you serve it hot, refrain from mayonnaise savoring, it is better to pour a salad of juice from meat and vegetables.