Chinese potato salad

Potato salad, Chinese style recipe.

Ingredients

• Medium potatoes - 4 pcs.
• Carrots - 2 pcs.
• Large onions - 1 pc.
• Vegetable oil - 4 tsp.
• Vegetable broth - 200 g
• Rice vinegar - 4 tsp
• Sugar - 2 tsp
• Salt to taste
• Eggs (whipped) - 2 pcs.
• Cucumber - 1/2 pc.

Directions

1. Peel the potatoes and cut into large pieces. Put potatoes in cold water, leave in it for 10 minutes. Then remove the potatoes from the water and dry them on a paper towel.
2. Cut the carrots into small slices, and cut the onions into thin strips.
3. Heat oil in a large deep skillet. Put potatoes, carrots and onions in heated oil, fry over high heat, stirring occasionally, for about 1 minute. Then pour the broth into the pan, add vinegar, sugar and 1/2 teaspoon of salt. Cover the pan with a lid and simmer for 5 minutes.
4. Remove the lid and cook over medium heat until the liquid has completely evaporated, while stirring occasionally the contents of the pan.
5. Remove the pan from the stove and let it rest for about 30 seconds. Then pour in the beaten eggs, stirring quickly. Transfer the potato salad to a plate and let cool. Then refrigerate for 10-15 minutes.
6. Meanwhile, cut the cucumber into thin slices, put in a colander and place on a bowl. Sprinkle the cucumber with salt and leave in a colander for 10 minutes. Then gently squeeze the liquid out of the cucumber.
7. Before serving the potato salad, add the cucumber.