Cooking snack cake

You will need
  • - 400 grams of pork fillet,
  • - 2 medium sized potatoes
  • - 1 beet,
  • - 150 grams of carrots in Korean,
  • - 1 pomegranate (preferably "Iranian" or "Spanish" variety with soft bones),
  • - 1 onion,
  • - 150 grams of hard cheese,
  • - 200 grams of mayonnaise,
  • - 2 bay leaves,
  • - parsley for decoration,
  • - 1-2 tablespoons of vegetable oil,
  • - 4-5 black peppercorns,
  • - salt and pepper to taste.
Pork fillet, rinse well, put in a saucepan and cover with water so that it completely covers the meat. Bring the fillet to a boil and remove the froth. Add peeled onion and peppercorns to the meat. Cook until cooked meat. 10 minutes before the end of cooking, put bay leaf in the broth and salt.
Remove the fillet from the broth and cool. The remaining broth can be used to make hot soups. Cut the fillets into small cubes.
Wash the potatoes and boil in a “uniform” in salted water until ready. Cool the potatoes, peel and grate on a coarse grater. Mix potatoes with a small amount of black pepper.
Pomegranate peel and divide into grains. Cheese grate on a coarse grater.
Take a large bowl with low sides and lightly grease it with vegetable oil. Begin to lay out the salad in layers, abundantly smearing with mayonnaise: half of the potatoes, beets, half of the meat, the remaining potatoes, Korean carrots, the remaining meat.
All layers are well pushed with a fork. Cover dishes with salad in a large dish and quickly turn over. Smear the sides and top of the salad with a thin layer of mayonnaise, sprinkle with grated cheese on top, decorate with pomegranate seeds and parsley leaves.
Leave the salad soak for 1.5-2 hours in the cold.

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