Fish is a symbol of happiness and luck is a dish that must be present at every family party at Lunar New Year holiday. Try grouper processed serve this special. One fish served in crispy savory taste tender and juicy!
Material:
1 tail (1500 g) grouper
50 g green onion, thinly sliced
20 g red chilies, chopped small
20 g of salt
20 g chicken broth
50 g mushroom, cut into pieces
150 g green asparagus / other vegetables, cut into pieces, boiled briefly
20 g garlic
10 g onion
10 g ginger
10 g carrots, thinly sliced
20 g tomatoes, chopped
30 g cucumber, thinly sliced
100 ml cooking oil
How to make:
* Deducted from Grouper Fish The man, then turned and lifted his tail slightly upward so that the blood came out, then dispose of scales, then pull the man of her stomach contents, which is important not to break so that the bile does not seem bitter.
* Separate the meat from the bone by cutting from tail to head, then pull the bones are still stuck in the flesh.
* Cut the fish die.
* Stir the meat with salt and pepper.
* Add a little egg white and sago flour and vegetable oil, stir well. Set aside.
* Cut the bones of small fish and mix with a little egg white and sago flour. Set aside.
* Servings I: Fried fish bones in the hot oil and lots of dry. Lift, drain.
* With the egg white to sticky, add a little bit of sago and oil meal.
* Saute garlic, chilli, ginger scallion and until fragrant. Lift.
* Put fish bones in a serving dish, let stir onion.
* Servings II: Fried fish meat in hot oil until slightly dry, drained.
* Heat a little oil in a skillet, saute onion, ginger until fragrant.
* Enter the asparagus, mushrooms, stirring until wilted.
* Give the water, broth, salt, and pepper.
* Add the fish and a little sago, boil until thick. Lift.
* Pour into a serving dish. Serve immediately.
A rich recipe that can not miss in your kitchen notes
Ingredients:
12 new onions
1 lettuce
5 artichokes tender
300 grams of peas
Oil
3 medium potatoes cut into chunks
Butter
1 pinch of sugar
Salt and pepper to taste
Procedure:
Peel and wash vegetables, put the onion and cut into fine julienne lettuce in boiling oil and butter for 3 minutes then put two cups of water and add peas, quartered artichokes and new potato.
Once this all in a pan, season, added a pinch of sugar and let cook for 40 minutes.
I served in bowls if you want podes put grated cheese on top.
A quick recipe, easy and inexpensive to enjoy both hot or cold:
Ingredients:
1 cup rice
1 small onion
2 cloves garlic
2 tablespoons oil
1 green pepper
2 tablespoons lemon juice
2 glasses of water
Laurel, salt and parsley to taste
Procedure:
Sink the onion and bell pepper and garlic and reahogalos in a pan with oil. Add the rice and let you reahogar few minutes while adding a little water.
When it begins to boil put the bay leaves and salt to taste. Cover with a lid and simmer about 25 minutes, remove it from the heat and let it warm for about 10 to 15 minutes, add the lemon juice, parsley and label.
Only subtraction you enjoy it with anyone.
Preparation:
First we boiled the plates of cannelloni in salty water. Once tender, the retired and put them on a dish towel. In a skillet heat the oil we. Meanwhile, finely chop the garlic and onion and sauté in the skillet. When making color add the beef and pork. Season with salt and let it go by, stirring to be better off.
Ingredients
1 / 2 kilo of fresh abalone shucking
2 cloves garlic
1 / 4 onion piece
2 bay leaves fresh
1 sprig fresh thyme
1 sprig fresh marjoram
1 teaspoon salt
1 / 2 cup finely chopped onion
3 tablespoons olive oil
Juice of 2 lemons
2 serrano chiles, finely chopped
1 tablespoon finely chopped fresh cilantro
Preparation
After peeling, wash the abalone under running water and covered with enough water. Cook with three bottles of wine corks (to avoid the contract). Add garlic, onion, salt and herbs, for three hours.
Check if you need more hot water and add. Once cooked remove the water. Slice into thin strips. Place on plates and sprinkle with lemon juice, olive oil and salt. Leave to rest in a cool place. Before serving garnish with onion, green pepper and cilantro.
Avocado Cream Botana This is one of the favorite foods of State Mexico. If we walk into mexico you will often find food this Botana Avocado Cream.
Let us see materials and ways of making Botana Avocado Cream:
Botana Avocado Cream
Ingredients
Philadelphia cream cheese 1
2 avocados, mashed well
2 tablespoons creme fraiche
A few drops of lemon
Salt and pepper to taste
Preparation
Stir all ingredients until you get a kind of cream spread on tortillas, chips or whatever you prefer.
Author Details
4 medium eggplants
1 / 2 k of tomatoes
1 onion
125 g mozzarella cheese
4 tablespoons grated Parmesan cheese
2 eggs
3 sprigs basil
4 tablespoons olive oil
Sal
Pepper
Flour
Preparation
Salt the eggplant slices and drain. Chop onion and tomatoes. Cut the mozzarella. Saute the onions. Soon after, add the basil and tomatoes. Season.
Eggplant in flour breading and frying. Once fried, place as much as possible in a baking dish. Place the mozzarella on top and tomato sauce. Bake.
Beat eggs and pour over the aubergines.
Being back another layer of eggplant and repeat preparation. Grate cheese on top of it.
Bake for 20 minutes.
Ingredients300 grams of whitefish fillets or red snapper
1 teaspoon salt
4 stalks of green onions, crushed
4 slices ginger, crushed
2 tablespoons white wine
3 / 4 cup water or more if necessary
1 egg white
1 teaspoon salt
1 / 2 teaspoon chicken bouillon powder
1 tablespoon cornstarch
2 tablespoons water
150 grams of spinach trimmed and clean
Rinse fish and dry very well, place the fillets with the skin side down, on cutting board and tap the meat with the edge of the knife. Scrape the flesh from the skin with the sharp end and remove the skin and bones finely chop the meat to form a soft dough, by hand or blender; place in a bowl and mix in a continuous direction, add a teaspoon of salt and continue mixing.
Separately, mix one tablespoon of white wine, water, onion and ginger, crushed, crushed to make wine to soak in the flavors, remove the onion and ginger. Add this mixture gradually, the fish paste, shaking constantly, add egg whites and mix five minutes until the pastry is smooth.
Heat a skillet and add six cups of cold water off the fire, form meatballs about 1 inch in diameter. Use a tablespoon to separate the flesh and form the meatball and place it in water.
Turn the heat and simmer until the dumplings rise to the surface, turn the balls with a spatula while cooking. Remove from skillet and drain, keep three cups of liquid.
Heat the skillet and add the three cups of liquid stored; add to that a teaspoon of salt, one tablespoon of white wine, chicken broth and meatballs. Let boil and add the tablespoon of cornstarch dissolved in two tablespoons of water to thickened, arrange the spinach in the bottom of a serving bowl and pour hot soup on top, serve.
2 pounds pumpkin or squash, peeled and coarsely chopped
MEAT SAUCE
1 tablespoon tomato paste
1 cup red wine
2 teaspoons cornstarch
¼ cup hot water
salt and freshly ground pepper to taste
PEAS
3 cups of peas
3 sprigs fresh mint
1 tablespoon butter
freshly ground pepper to taste
Preheat oven to 350 F. Remove excess fat from the lamb and then 6.8 deep cuts diagonally down the fleshy side, separated by 1 inch. Insert pieces of garlic into the cuts. Combine juice and lemon zest with sugar and sage and mix well. Rub the mixture over the lamb. Place in a roasting pan and place on wire rack, bake for 1 hour or until internal temperature reaches 130-140 ° F for medium rare is, or more if you like it cooked.
When the lamb has been in the oven for 20 minutes, place the pumpkin on the grill with the lamb or in a separate bowl and bake for 40-50 minutes until tender and golden. Transfer lamb to a warm plate, cover loosely with foil and let rest for about 10 minutes.
To make gravy, remove the cooked lamb to rest for the source, strain all the fat possible, leaving the juices in the source. Place in a saucepan over medium heat. Pour and stir the tomato paste, then gradually add the wine.
Simmer for 5-10 minutes or until the juices begin to thicken. Mix cornstarch with warm water, add to the gravy and stir until mixture boils and thickens, adding more water if mixture is too thick. Drain, season to taste and keep warm.
Simmer peas in a little salted water 2 sprigs of mint until tender. Drain. Chop mint leaves sprig and add remaining butter with pepper and peas. Stir over the fire to melt the butter. Cut the meat and serve with the pumpkin, peas and gravy.
In a skillet saute the bok choy with soy, ginger, garlic puree and chicken broth. Cook until tender and all liquid has reduced.
Boil in a pot all ingredients and let it reduce. Strain the sauce with a blanket of sky.
Please note
For presentation on a plate place the bok choy in the center, cut the duck breast in half and place on top of bok choy. Place the spring roll to one side and wash the breast with sauce.
A rich recipe that can not miss in your kitchen notes
Ingredients
