Corn and Crab Stick Salad



Ingredients

0.6 cups rice

200 g crab sticks

200 g canned corn

5 eggs

1 onion

mayonnaise

Set aside some corn for garnish. The roses are made from tomato skins. Boil the rice and eggs. Finely chop the eggs and crab sticks.

Layer 1: 1/3 of the rice (or less), mayonnaise. Press each layer firmly with a spoon. Layer 2: half the eggs, mayonnaise

Layer 3: half the crab sticks, mayonnaise. Layer 4: All the corn, mayonnaise. Layer 5: Another 1/3 of the rice, mayonnaise.

Layer 6: Remaining crab sticks, mayonnaise. Layer 7: Finely chopped onion, mayonnaise. Layer 8: remaining eggs, mayonnaise. Layer 9: remaining rice.

Now we need to make sure our salad sits on a beautiful plate, and even flips upside down. To do this, cover it with the prepared plate and carefully flip it over. Carefully remove the plate the salad was prepared on. If you pressed all the layers well, your salad won't fall apart.

Decorate the salad with corn, rosettes, and herbs.

Enjoy!