Chimichurri (Ideal with meat, poultry and offal roasted)

Ingredients:

* Water, ½ liter.
* Coarse salt, ½ cup.
* Red pepper, 3 tablespoons.
* Oregano, 1 tablespoon.
* Garlic crushed, 5 teeth.
* Vinegar, ½ cup.
* Laurel, 4o5hojas.
* Oil, 3 tbsp.

Preparation:

1. Boil the water, salt until well dissolved. Allow to cool.
2. Put in a bottle all the ingredients and cover with a cork perforated or slotted.
3. Let the chimichurri all day in the sun or in a cool, dry place.
4. Sprinkle the roast during cooking or serving as a sauce, to flavor the roast.

Lumpia semarang? Mmmmm …. You’ll like this one with a snack. It was a tasty, especially eaten with a sauce of sugar, delicious … .. This time  will share the recipe for lumpia semarang, good Luck .

Recipe lumpia semarang:

15 sheets of spring roll skin
2 tablespoons flour and 1 tablespoon water, diluted to adhesive
Oil for frying

Recipe lumpia semarang content:

3 cloves garlic, finely chopped
1 teaspoon roasted dried shrimp, finely chopped
50 grams of shrimp, coarsely chopped
50 grams of chicken, roughly chopped
2 eggs, beaten off
200 grams of canned bamboo shoots, sliced lighters
1 tablespoon soy sauce
1 / 2 teaspoon salt
1 / 4 teaspoon pepper
1 / 2 teaspoon sugar
2 tablespoons cooking oil

Sauce recipe lumpia semarang:

1 clove garlic, finely chopped
300 ml water
50 grams of brown sugar, finely combed
1 / 4 teaspoon pepper
25 grams sugar
3 tablespoons corn starch and 1 tablespoon water, diluted to thickeners

How to make lumpia semarang:

Contents: heat the oil. Sauce garlic and dried shrimp until fragrant. Add the shrimp and chicken. Stir until the color changes.
Set aside on the edge of the pan. Beat in the eggs. Stir until grained. Add the bamboo shoots. stir until wilted.
Enter sauce, salt. pepper powder, and sugar. Cook until absorbed.
Take a sheet of spring roll skin. Give the contents. Fold and roll. Glue with a solution of wheat flour. Fried in oil that has been heated until cooked.
Sauce: Boil the garlic and water until boiling. Enter the brown sugar, pepper powder, and sugar. Stir until dissolved.
Thicken with corn starch solution. Cook until pop-letup.
Serve with sauce lumpia semarang.

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