New recipes

HA KAO shells in tomato sauce

HA KAO shells in tomato sauce


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

For a start, I washed the shells very well and boiled them in salted water, put the lid on and let it boil. When they start to open, I transferred them to another bowl in which I added the glass of wine, two cloves of finely ground garlic, herbes en provence, salt, pepper and let it penetrate well.

Separately, prepare the tomato sauce as follows: chop the brown onions, put the tomatoes on a small grater, chop the garlic cloves, the finely chopped pineapple and the basil and oregano leaves. Saute the onion in butter and add oil, and when it has changed its color to gold add the tomatoes and other ingredients and leave on the heat until it drops.

We taste the sauce and if you think you need something else, add it if it is not perfect as it is, we will add our sauce over the shells and let all the flavors combine for a few more minutes. If you think the sauce is too thick, you can add a little more white wine (dry).

Good appetite


Canned herring

canned herring with onion, garlic, tomato juice, pepper, vinegar, salt, bay leaf, oil (you can also put allspice) in the oven. It can be served hot or cold as desired.


# 2 Jannen

How can my mother look? I'm not with the beasts, but I like this preserve with tomato sauce.

Did you buy fresh herring (frozen) and put raw onion sauce, tomato sauce, etc. in the oven or how? & # 33

# 3 close

How can my mother look? I'm not with the beasts, but I like this preserve with tomato sauce.

Did you buy fresh herring (frozen) and put raw onion sauce, tomato sauce, etc. in the oven or how? & # 33

Yes, I had frozen herring in the freezer. It's very simple: thaw the fish, cut the wings and head, remove the intestines and wash well with cold water.

I made onions the onion, cut the fish, rub it with salt, vinegar and pepper, then put a row of onions in the pan, put the fish over it (I put 6 cloves of garlic cut lengthwise) and put it among the onion and bay leaf. put rows until you finish the fish and the onion on top of the last row will be the onion. Put tomato juice (tomato juice until it covers the onion. Put the oil over the sauce and ready in the oven. I think it has been on the fire for about 2 hours. It is ready when it only has juice and does not mix at all in the pot.

It tastes very good much better than canned food bought.

The herring is chosen so smaller, that is, about as long as the palm is not a sprot, read the label well. It can also be made and is good with mackerel. Melt the bones during cooking.

# 4 Jannen

Yes, I had frozen herring in the freezer. It's very simple: thaw the fish, cut the wings and head, remove the intestines and wash well with cold water.

I made onions the onion, cut the fish, rub it with salt, vinegar and pepper, then put a row of onions in the pan, put the fish over it (I put 6 cloves of garlic cut lengthwise) and put it among the onion and bay leaf. put rows until you finish the fish and the onion on top of the last row will be the onion. Put tomato juice (tomato juice until it covers the onion. Put the oil over the sauce and ready in the oven. I think it has been on the fire for about 2 hours. It is ready when it only has juice and does not mix at all in the pot.

It tastes very good much better than canned food bought.

The herring is chosen so smaller, that is, about as long as the palm is not a sprot, read the label well. It can also be made and is good with mackerel. Melt the bones during cooking.

Edited by Jannen, 29 November 2011 - 06:30 PM.

# 5 close

You will see that if you make the herring, you will do it all the time

# 6 January

# 7 close

It will come out very good. I can't wait for you to tell me after you taste it. Sira did not have to melt during cooking.

# 8 January

# 9 Lulu

# 10 Jannen

Ha ha & # 33 Dear Bride & # 39 how well you described what I did (cold fish food) that I put some power from myself and wine towards sf. (so as not to celebrate all slices of lemon and olives). But let's start with the beginning. I found a small herring, the length of a palm, frozen in the bag 4.7 RON bag of 500 gr. I took 2. I cut off the wings of the wings and I took out the string that came out easily so I didn't tie the bones (we left them but the children might have crooked, so they have no reason)
From 1 kg. I was left with almost 600 gr.

And almost 50 gr. of eggs.

I did as Cearra said, and after 2 hours in the oven in a narrow saucepan (so I can put layers) it looks like this.

# 11 Lulu

have, how can it look & # 33 & # 33 & # 33 I can feel both taste and smell & # 33

Dear Cerra and dear Janen, next week sure-sure-sure do & # 33

# 12 khalima

To be a Transylvanian means to take one thing to the end!

# 13 close

I'm glad it's to your taste

I'm sure you'll repeat the can

# 14 close

# 15 Lulu

It's his turn with mackerel, for sure & # 33

I did it with mackerel, that got in my way, all right, I'll give it to you again until Christmas inclusive & # 33


# 16 close

It's his turn with mackerel, for sure & # 33

I did it with mackerel, that got in my way, all right, I'll give it to you again until Christmas inclusive & # 33

I'm glad it's to your liking

# 17 BD

# 18 close

If you find them, stick them quietly here. The more the better.

# 19 BD

I put the finals to be in the collection, I write briefly the preparation. on the other hand, it looks quite like it, although it doesn't appear in the pictures.

1. Baked mackerel with zacusca sauce.

- I put the fish in the pan with oil and a little water, salt, pepper and lemon peel in the oven.
- I mixed a little zacusca, a clove of crushed garlic ...
- I poured over the hot fish
- I ate hot with cold polenta

I put a ladle like dynamic tags, I don't know where to get these thugs. so sorry, no pictures, I'm not allowed.

# 20 BD

we need mackerel, onion, garlic, tomato paste, bay leaves, vinegar (I put a part of maltz a part of tarragon), spices and a very hot pepper that will appear in another picture, not in this one.


The mackerel is cut into pieces and given through spicy flour (salt, pepper, granulated garlic I put).
It must be well-floured (see also the pepper: D).

Fry in very hot oil on all sides then set aside.
Time to chop the onion, garlic and pepper.

Drain the oil in which the fish was made, leave it for a while, simmer the above (I add a little mineral water), add the tomato paste, vinegar, bay leaf and spices, after getting dizzy and the dances are added. water and bring to a boil.

When the onion is done and the sauce is bound, put the fish and let it boil for a few minutes together, then turn off the heat and leave it there for a while.

He didn't grab the can anymore, he was mashed with mashed potatoes.

pies, I've been looking for a long time if I haven't put them on and I only found a recipe similar to the one I asked for in 2005, I could swear there are more. no no baths, we enrich the collection.

edit, take a picture he took of me, he drove the wolf brother crazy, I'll try again

if I take it from dynamic pages I don't understand anything anymore, you say I'm amazon and I don't know.


Användbara tips

Några matskedar olivolja blandat med citronsaft kommer att vara en utmärkt dressing och kommer att ge originalitet till någon sallad, och basilika eller selleri kommer att bidra till smaken av smak ..

Efter att ha saltat den färdiga salladen, blanda inte om det omedelbart. Låt det stå i ungefär femton minuter så att grönsakerna absorberar salt, och saften som utsöndras av grönsakerna visar sig inte vara salt ..

Glöm inte att det finns flera former för skärning av grönsaker. Skär grönsaker i skivor, skivor, skivor eller sugrör. Var inte rädd för att blanda olika grönsaker i en sallad.

Använd endast färska örter i matlagning så att salladen har en utsökt arom. Och, viktigast av allt, laga mat med själen.!


Kokad adjika med vitlök och vinäger

Denna krydda kokar i ca 1,5 timmar, under vilken tid det minskar i volymen och förvärvar en mer konkentrerad smak. Vitlök måste läggas till i slutet av matlagningen & # 8211 om det kokas under en längre tid, kommer det mycket att förlora sin smak och arom ..

INNEHÅLL ANTAL
mogna mjuka tomato 3000 g
vitlök 2 huvuden
refined oil 200 ml
granulärt socker 50 g
kökssalt 60 g
vinegar 2/3 kopp
bitter peppar 5 stycken.
morötter 500 g
sötpepparröd 1 kg
löklök 0.5 kg

Adjika är beredd från tomat och vitlök 2 timmar.

Kalorierätter & # 8211 ca 86 enheter.

  1. Lök, bulgariska och heta paprika och tomater för att förbereda sig för slipning, slipa sedan i köttkvarn eller i en mixer
  2. Lägg massan i en kittel, häll vegetabilisk olja och koka i 1,5 timmar under omrörning
  3. Krossa vitlök och lägg till adjika. Sätt också salt, socker och ättika
  4. Sterilisera bankerna, koka adjika i ytterligare 5 minuter, och du kan rulla upp det.

För förvaring i kylskåpet kan adjika stängas med nylonskydd ..


Eliza (excerpt from a true story)

The menstrual cycle took me by surprise. The first red spots made me hide in the basement. I thought they were signs of death. I only called for help on the third day, when the blood had reached the knee joint. I asked my father what the disease was. He gave me a packet of cotton wool and told me to use it. He didn't tell me how. My mother was hospitalized with hemorrhage. She had probably had an abortion. I was thirteen and a half years old. A colleague whispered to us through the fourth that she is menstruating. I thought it was some kind of measles, it didn't move. Another time, a freckled sixth-grader said her mother died in a pool of blood. That it flowed continuously on his legs until his veins emptied. When I felt my stockings pressed together, I understood that I had to get ready. The touching little scenes, with me locked in my grandmother's coffin and my mother crying on top, began to take shape. The blood kept flowing, no matter how much I lay. The next night he had slipped on his back to his neck. I thought I was already dead. When I got up, the sheet was glued to my back.

I washed myself until the water in the sink turned red. I was clean. I took the cotton roll and slipped it into my panties. I felt like throwing up. I couldn't take another step. Everything was squeezing me. The body was no longer mine.

By the fourth year of high school I was a virgin, I hadn't met any boys, I had had a few experiences, but none of them had exceeded the level of bust exploration. I did not dare to try anything, I was very afraid of a pregnancy, especially since a girl on my street had died because of it. She was in love with a boy in the neighborhood and was getting married. She became pregnant prematurely and they decided to postpone the baby. They went to a former nurse, who injected a drug into her vagina. A few days later, the girl died in a pool of blood. The case was covered up, she was dressed as a bride, he was groomed. The parents, cut off by the pain, thought it was better that way than in prison. The groom held his bride's hand to the cemetery. Behind them, the taraf sang party music that he would have sung at the wedding. After all, women and men mourn together. It seemed impossible for me to suffer the same way, I preferred to touch myself more delicately than usual, to shudder in the shower, to cling to a curved wall, but not to give myself to a boy to do this to me. Making love seemed like a dangerous business that I was aware of and could take care of.


In short about Velouté sauce

Velouté sauce is, like Béchamel, prepared from lentils, but with the addition of white fish, chicken or veal instead of milk. It is also considered to be one of the five mother sauces. of European gastronomy. The term? Velvety? comes from the French language ?, being a form? adjectival? of the word? velor ?, which means? ?velvet?. So the sauce is named after? its texture is velvety ?.

The sauce is served with dishes based on? of poultry, fish and seafood, less often with vegetables, veal and lamb. It also serves as a base. for many other sauces.

The rant is preparing? of equal amounts of flour? and butter, with a fragrant background, cooked until tender. to obtain a silky, velvety consistency.

ingredients:

1 liter of veal, chicken or fish stock (stock)

Instructions:

Melt the butter in a large pan over low heat. Is it added? fine, all? once, thinking about it carefully? for 2-3 minutes on low heat, stirring constantly with a spoon? wood, up? what do you get a ranch? pale yellow? -pal ?.

Take the pan off the heat. Are they? s? it cools down. Is it added? the background, beating continuously with a target, until to complete incorporation ?.

Put the pan on the flame. average and continue? mixing with the target yet? 2-3 minutes, until? what sauce is thickening ?? and d? boiling. Is it getting smaller? the flame boils without? boil for 10-15 minutes (around 90-95 ° C). Are they mixing? frequent.

Sauces derived from Velouté sauce

The most important derived sauces are the ones below. Some of these sauces are very complicated and require a lot? practically? and experience. We chose simplified versions, which can be cooked much easier and faster.

Tomato sauce? is it added? 2-3 tablespoons of pasta? of tomatoes, immediately after? obtaining the rant. After? incorporation of the fund, are added? and chopped tomatoes.

Are you Bercy? to a Velouté sauce prepared on the basis? fish background is added? home, white wine, lemon juice and parsley. It is served with fish and seafood dishes.

False sucker? Is it added? to the prepared Velouté sauce 3 tablespoons of lemon juice and 2 tablespoons of chopped parsley before serving.

Orange juice sauce? Add ?, after? what fund has been incorporated, 200 ml of orange juice and continue? as in the basic recipe.

Sos Allemande? is it based? calf background, enriched with egg yolks and finely chopped mushrooms. Is it seasoned? with lemon juice and nutmeg? laugh?.

Sos Aurore? is it based? fish background, colored with paste? of tomatoes.

Sos Cardinal? it is colored with red butter (concentrated background, obtained from lobster shell), enriched with crème fraîche and seasoned with essence. of truffles and cayenne pepper.

Sos Poulette? is a German sauce prepared with mushroom base, seasoned with lemon juice and parsley.

Sos Nantua? with the addition of crayfish background (or with the addition of crayfish butter), sour cream? and brandy.


3 years of blogging, thanks and a contest

Today, on January 9, the Good Luck blog with Gina Bradea! turned 3 years old.

On January 9, 2013 we publish the first recipe on the blog & # 128578: Crispy homemade pretzels & # 128578

It was a good recipe, extremely appreciated, many housewives have been making it ever since Home pretzels 🙂

I can't wait to see how many of you will make pretzels now & # 128578

I'm not going to drive you crazy with statistics and numbers right now, but I'll tell you a few things briefly & # 128578

So far, we have published 812 articles, of which 646 are recipes. & # 128578 In 3 years there is something, this means that I published a new article almost every day & # 128512. Nice, isn't it?

I have learned a lot in these 3 years, I have evolved tremendously. I started in a game, at first I wrote terribly, I made mistakes, I put the punctuation marks in vain, I had no idea to take a photo or to promote the blog (SEO) & hellip Better said I had no idea of ​​many things and more chosen, what to eat a blog & # 128578. So at one point I put my stomach on the book, literally. I'm not a great photographer either, but I'm more interested in photos, I'm looking for good light and I'm trying to present the final preparation as well as possible & # 128578

I evolved slowly, I made thousands of mistakes, I cried and laughed, I got angry and happy, I worked hard, I put my soul and I suffered. I had moments when I wanted to leave the blog, and not a few, but then I froze, stubbornly, gritted my teeth and moved on. And I will move on.

I can't please everyone, I can't please everyone, some of my recipes seem complicated, others too simple, some that I give too many details and write my life story, others that I give too few details & hellip.and so on. Talk about rubbing salt in my wounds - d'oh! It's so bad! as our dear Ion Creanga said. So, I will cook and write on as I know and as I like, in the way that suits me, so characteristic. & # 128578 With a smile on his face, with humor, food that almost everyone knows and who doesn't like, don't enter my blog. There are many culinary blogs and the best blog is the one you like, where you can find information that suits you. Readers are the ones who say how good a culinary blog is, so I recommend you look for a blog that you like. There are many and you have a choice. & # 128578 I said more about this here: About me and my blog.

Thank you from the bottom of my heart to all those who tried my recipes and recommended them to others, believed in me and made me move on! Thank you from the bottom of my heart to the haters who offended me in all possible and impossible ways, because they made me even more ambitious and made me put even more soul into this blog. Thanks to a great lady, Violeta Postolache (Recipe Book), who gave me some golden tips in my early blogging. Thanks to the technical team for my blog: Ana, Dragos, Sergiu, Calin & # 128578 And most of all, thank you to my family, who is by my side & # 128578. As at the Oscars, thank you all, from the bottom of my heart and I will move on & # 128578

This year, 2016 will be a year with a lot of work for me, I have an agenda full of ideas, which I will put into practice. I have a book that is already in the publishing house and will appear this year & # 128512. In this way, you will also have the book Pofta buena cu Gina Bradea, not just the blog & # 128578.

I set out to get even more involved in the blog this year, to cook simple, clean food together and to show the whole world that Romanian cuisine is extremely tasty & # 128578! Please tell me what foods you want me to cook, what information you want to find me on my blog.

In these 3 years I had 33 contests for readers, so on average 11 contests per year, to which I gave, in total, over 200 prizes. So I made over 200 readers happy. & # 128578

Now we start the 4th year of blogging with another contest, no. 34: 3 years of blogging, thanks and a contest.

First let me tell you what the prize is, because I will give only one prize. & # 128578 I will provide a Dehydrator for vegetables and fruits.

What you need to do to earn this wonderful device and so useful in any household:

1. To cook 1 of the recipes on the blog Pofta Buna cub Gina Bradea (which you like), to write a note POFTA BUNA CU GINA BRADEA and the date you put it next to the preparation and to take a picture.

2. Upload the picture in the comments below this article and say where you shared it.

3. Distribute everywhere, in social networks and in culinary groups, the picture of your dish and the recipe link on the Good Luck with Gina Bradea blog.

If you try more recipes, you will have a better chance of winning & # 128578

Duration of the contest: January 9-31, 2016, 24.00

Anyone can participate in this contest, regardless of the country they live in or their age, but the prize will be sent only to Romania.

Judicial action is excluded.

I invite you to drink our coffee together, every morning and to discuss the menu of the day. I have a lot of ideas, it never occurred to me not to know what to cook. Let's cook together! I am here, a click away and answer any question. Good and tasty, it does not necessarily mean expensive, but cooked with love, well seasoned, spiced.

Don't forget the main ingredient:

Sprinkle abundantly with love and 2-3 smiles! & # 128578

I love you and thank you!

Good appetite! with Gina Bradea, of course - this will be your wish from now on! & # 128512

It's time to choose the winner of the contest & # 128578

The choice was difficult and not too, because Lacramioara Corduneanu he clearly detached himself from all the other participants. He sent so many pictures, tried so many recipes and was so enthusiastic that the prize clearly goes to him & # 128578

For enthusiasm and pleasure, because he used the secret ingredient in abundance, we give another gift of soul and Paulei Por 🙂

Thank you all for participating and I look forward to seeing you again

Try my recipes, use the secret ingredient and the reward will not be long in coming & # 128578


Spicy & # 8220Teheran & # 8221

En av de mest uvanlige sausene til Shawarma er Teheran med tilsetning av egg. I tillegg har det små forskjeller i utarbeidelsen av alle de ovennevnte påfyllene ..

  • 2 egg
  • 3 fedd hvitløk
  • 3 ss. skjeer av vegetabilsk olje
  • 3 ss. skjeer av kefir
  • Salt, krydder etter smak.

A calorie intake of 227 calories and a meal in 20 minutes.

  1. Grind hvitløk
  2. Bland i en blender egg, hvitløk, krydder, salt
  3. Hell sakte vegetabilsk olje inn i den resulterende massen i en tynn strøm
  4. Umiddelbart før bruk, legg kefir til blandingen. Ikke hold kefir i kjøleskapet.

Matlagning gryta i ugnen

Vad kan vara smakigare än grönsaksgryta, som är beredd från de tillgängliga produkterna, i minsta möjliga tid? Kanske, bara grytor, kokta inte på spisen, men i ugnen hemma.

  • litet huvud av vitkål
  • zucchini
  • Lok
  • morötter
  • Bulgarian peppar
  • aubergine
  • potatis
  • peppar med salt
  • tomato & # 8211 2 st.

Spenderad tid: 1,5 timmar för rostning + 20 minuter för beredning.

Hur man lagar aubergine grönsakspott:

  1. Alla grönsaker tvättas och rengöras
  2. Skärning: Haka löken, men inte fin, rista morötterna, hugga paprikan och kål, potatisarna med tomatplattorna och courgette med aubergine & # 8211 inte stora sugrör.
  3. I en kruka för bakning läggs grönsaker i följande ordning:
  • kål
  • halv morötter med peppar
  • aubergine
  • Lok
  • potatis
  • morötter och tomater
  1. Därefter måste du, i ett glas vatten, lösa upp en tesked salt och häll vätskan i en kruka med grönsaker.
  2. Täck locket. Om inte, kan du byta ut med folie
  3. Bakad maträtt vid en temperatur av 180 ° C till 1,5 timmar.

Fritters på kefir deg och torr jäst med äpplen

Fritters can be used as a side dish with russin, but it can be used as a side dish to make the ingredients look good on your skin:

producer Antal
mjölk halv liter
mjöl 500 gr
jast 3.5 tsk.
Ägget 2 stycken
leap 0.5 tsk.
Solrosolja 2 msk. i deg + 100 gr for roasting
Vaniljssocker 0.5 tsk.
äpplen 2 stycken

Tillagningstiden är ungefär 1 timme och 10 minuter. Kalori pannkakor med äpplen kommer att vara ca 230 kcal per 100g rätter.

  • mjölk bör hällas i en kastrull och något uppvärmd, tillsätt sedan mjöl och torr jäst och blanda sedan alla ingredienser. Smeten måste täckas med en ren kökshandduk och placeras på en varm plats i 30 minuter
  • tillsätt solrosolja, vaniljssocker, granulatssocker, ägg och salt till riset, blanda allt igen
  • Äpplen, om nödvändigt, kan skrällas, då mäste de skäras i små kuber eller riven
  • Häll äpplen i degen, blanda den och låt den värma i 20 minuter
  • efter att degen stiger, kan du börja steka pannkakor.

Pickling bacon and saltlake with vitlök & # 8211 lära sig att laga det korrekt, och förstå varför det är så älskat i Ukraina.

Läs om hur du gör en läcker äggfri kaka & # 8211 det här är snabba och enkla recept ..

Hur man sätter ut ett gott kycklingbröst på kefir & # 8211 maträtt.


Video: Ha Kao 蝦餃 Dim Sum - Cooking With Morgane (July 2022).


Comments:

  1. Hannah

    It is obvious, you were not mistaken

  2. Lawford

    Well done, this remarkable sentence just needs to be said

  3. Shakajind

    They are wrong. Let us try to discuss this. Write to me in PM, it talks to you.

  4. Dishura

    Yes, really. All above told the truth. We can communicate on this theme. Here or in PM.

  5. Gugami

    Yes can not be!

  6. Tatanka Ptecila

    Everything is not as simple as it seems



Write a message