Beijing mosaic - a very tasty and incredibly beautiful dish, cooked from Peking cabbage with cheese filling. Having made it on a festive table, you will surprise your guests and will prove to be a real wizard. And how to prepare a Peking mosaic we will tell you in detail.
Snack "Beijing mosaic"
Ingredients:
- Peking cabbage - 1 head;
- Bulgarian sweet pepper - 3 pcs .;
- processed cheese - 2 pieces;
- brynza - 200 g;
- olives without pits - 1 pot;
- sour cream - 2 tbsp. spoons;
- garlic - 3 cloves.
Preparation
So, the processed cheese curds are unpacked, put into a bowl and kneaded thoroughly with a fork. Then add the crumbled cheese and stir. Garlic is cleaned, squeezed through the press, put in cheese mass and season with sour cream. Now we put aside the ready stuffing aside, and we ourselves turn to the preparation of peppers. Vegetables are washed, dried, processed, removing seeds, and cut into small cubes.
Next, open the jar with olives, merge all the juice and shinkem them in circles. Add the cheese mass together with pepper and mix. Cut the Pekinese cabbage along into 2 halves, gently push the leaves apart and smear each with a thin layer of the filling. Similarly, we proceed with the second part, and then join the halves into one and tightly wrap the food film. We send the head for about 2 hours to the fridge, and before serving, turn the snack, cut into small portions and sprinkle with lemon juice at will.
Recipe of Beijing mosaic
Ingredients:
- Peking cabbage - 1 head;
- multi-colored sweet pepper - 2 pcs .;
- Hochland cheese with mushroom taste - 1 package;
- salted brynza - 200 g;
- mayonnaise - 2 tbsp. spoons;
- fresh dill greenery - 0.5 bunch;
- lemon - 1 piece;
- garlic - 2 cloves;
- spice.
Preparation
We remove the Hohland cheese from the package, put it into a bowl and knead it together with the cheese with a fork. Garlic is cleaned, washed, squeezed through the press and added to the cheese mass together with chopped dill. We put a little sour cream, stir and set aside while aside. My peppers, cut in half, remove the seeds and shred small cubes. Add to the cheese mass and mix. Cut cabbage along into two halves, gently move the leaves and smear each with a thin layer of filling. You can take out the core, or you can paste it in place by removing the cob. Next, too, do the second half and combine the cabbage into one whole. We are properly wrapped in a food film, we put it in the refrigerator for 2 hours, and then we serve it to the table, cut into portions and sprinkled with lemon juice.
Peking Mosaic Salad
Ingredients:
- crab sticks - 300 g;
- fresh cucumber - 1 piece;
- Peking cabbage - 150 g;
- canned corn - 200 g;
- egg - 2 pieces;
- mayonnaise - 3 tbsp. spoons;
- greens of dill - if desired;
- spice.
Preparation
So, first, let's prepare all the necessary ingredients. Eggs boil hard, cool, clean the shell and finely cut into cubes. Fresh borage mine, wipe with a towel and shinkuyu thin straws. Cut cabbage with a knife just as well. Crab sticks are removed from the package, defrosted and crushed with cubes. Dill greens are rinsed, shaken and finely shredded. We carefully open the jar of canned corn, drain all the juice and put it into a deep bowl. Add all the prepared ingredients, season with mayonnaise, mix thoroughly, cool for 20 minutes, and serve ready salad on the table.