Shanghai salad: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Many of our culinary experts prepare Shanghai salad for the holidays. The juiciness and unusual taste of this dish won the hearts of hostesses. Naturally, there were a variety of culinary fantasies on this topic. And each cook will passionately defend his recipe, considering it the only true one. In this article, we have collected the most common versions according to which the Shanghai salad is prepared. Including the recipe that the Chinese know by this name.

Historically correct "Shanghai"

Many culinary specialists will not believe it, but the real, author's salad "Shanghai" is very reminiscent of our native Olivier (also known as "meat" or "Russian" salad). Moreover, this dish is very popular among the Chinese, who eat Western-style food. For the salad, two potatoes are boiled, cut into cubes along with a piece of sausage and half an apple, three tablespoons of green peas (canned or blanched fresh) are poured in, and Chinese Shanghai salad is poured over with soy mayonnaise. As you can see, there are few differences from Olivier: minus eggs and pickles, plus an apple, and mayonnaise changes to soy. Meanwhile, the Chinese are surprised when they try our homemade Shanghai salad. They don't cook this one.

Chicken Shanghai

Let's move on to the recipes that are sold in our kitchens. The most popular salad "Shanghai" with chicken. It is made both in a puff version and in a mixed one. If you prefer layers, the first will be boiled breast or fillet, cooled and diced. The marinade is drained from a can of canned pineapples, they are cut in proportion to the chicken and go to the second layer. The third will be canned and strained corn, then - plates of canned champignons (about half a can). You will need more olives and olives, pitted, half a can. They are cut into circles and laid out with the last layer. All layers are smeared along the laying out, the Shanghai salad (photo) is covered with a large plate or a deep lid and put in a cool place to soak. It should be served in portions, laid out on plates lined with Beijing cabbage leaves, and garnished with olives, dill and mushrooms.

Recipe Tips

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

1. Regular mayonnaise. Acceptable, but experienced tasters say the salad loses a lot of flavor.
2. Mayonnaise mixed with lemon juice. Already better, but the dish still loses to what is cooked with the "right" dressing.
3. A sauce made from a finely chopped bunch of dill mixed with mayonnaise (five spoons), sour cream (three spoons) and mustard (three teaspoons).

Next - layout. Salad "Shanghai" with Beijing is quite satisfying. You can replace it with lettuce leaves. If you cook it mixed instead of flaky, the cabbage/lettuce is cut into strips.

Chicken. It is not necessary to boil the fillet - you can take smoked or bake your favorite parts of the bird in the oven. With smoked chicken, it turns out more juicy and aromatic, but also more high-calorie and harmful.

Shanghai with nuts and cheese

Another version of the same dish. Usually cooked not puff. Half a kilo of smoked or boiled-smoked chicken is cut into pieces. The same number of fresh champignons are finely chopped and fried with chopped onions until the juice stops being released. A full glass of walnut kernels is crushed. Canned pineapples (cans) are cut smaller. A little less than 0.5 kilograms of cheese (maasdam is recommended) rubs. All products are mixed, canned corn is added to them. S alt is not added - the one that is in cheese and chicken is enough. How to fill the Shanghai salad, we told above, choose the filling to your liking.

Shanghai with pork

Lovers of this tender meat may well cook Shanghai salad with it. The recipe is quite different from chicken. To begin with, a pound of pork is cut into slices of a size suitable for salad. Pieces are sprinkled with chopped basil and onion, seasoned with spices and s alt, poured with lemon juice. In a closed container, the meat should stand for three hours. Then it is squeezed out of the marinade, the onion is peeled from it, and the pork is fried. Parallelfive tomatoes, two cucumbers, one more onion, lettuce and two multi-colored bell peppers are cut. All components are laid out in a salad bowl. This time the Shanghai salad is dressed with vegetable oil. It remains to sprinkle with fresh herbs - and you can eat.

Shanghai with noodles

Maybe this dish is called differently in China, but in our country it is known as Shanghai-2 salad. For him, 100 grams of glass noodles are prepared according to the instructions, after which they are cut to be shorter. A quarter kilogram of pork tenderloin is cut like a beef stroganoff, sprinkled with pepper, curry, s alt and flour (a little) and fried. Canned soy sprouts, peas, tangerine slices and bamboo shoots are filtered from the liquid - just buy a jar. Bamboo will have to be cut into strips, the rest is up to you. Both sprouts and slices can be used as a whole. All prepared products are mixed. For dressing, combine: a spoonful of ginger, four - tangerine marinade, two each - vegetable oil, curry, soy sauce and vinegar, and three - pure water. Salad "Shanghai" (recipe with photo) is seasoned with the resulting mixture and, after soaking, is eaten instantly. Despite the abundance of components of the apparent bulkiness of the recipe, it is prepared quickly, since most of the components do not need to be processed. The main thing is to find exotic things like soy sprouts and bamboo shoots in the supermarket.

Beef Shanghai

To implement it, it is desirable to have a wok or deep fryer, becauseintermediate processing of some components included in the "Shanghai" salad with beef requires very fast frying. That is, a crispy outer crust should form, and the “insides” remain soft and juicy. Half a kilo of beef, two hundred grams of potatoes and fresh cucumbers are cut into approximately the same strips. The meat is fried first. When the “tan” on it becomes pronounced, it is s alted and peppered, a little soy sauce is poured into the pan, and the beef is stewed almost until done. About seven minutes before it is taken out, potato straws are poured in and fried with continuous stirring. Cucumbers are the last to be added to the cauldron - literally for a couple of minutes. The contents of the pan are transferred to a salad bowl, strips of two multi-colored bell peppers are added there, the Shanghai salad is poured with mayonnaise and put on the table. You can eat it both warm and cold - delicious in both forms. Only if you serve it hot, refrain from mayonnaise flavoring, rather pour the salad with juice from meat and vegetables.