Prepare foods for a skewer snack – canapes of tongue, radish and pickled cucumbers. Boil the tongue in advance until cooked (1.5 hours of boiling), peel it.
Cut off excess meat from the boiled tongue (pieces of meat can be returned to the broth, and some first dish can be cooked on it). Cut the dense part of the pork tongue into slices about 0.5 cm thick.
Place the chopped tongue in a deep plate and pour soy sauce for 15-25 minutes.
Cut the radish into slices no thicker than 0.5 cm. Cut the cucumbers along so thin slices that they can easily be folded in three. That is why it is worth choosing small, not very hard cucumbers.
Collect the appetizer on skewers (or toothpicks) – stringing the food from bottom to top in this order: radish, tongue, radish, tongue, radish and rolled cucumber slice.
From above, near the handle of the skewer, add a little sour cream or mayonnaise to the cucumber. Tongue, radish and pickled cucumber canapés should be served immediately after cooking, as vegetables begin to produce juice and meat begins to release soy sauce.
Ingredients
Print Recipe
Pin Recipe