Carried fried rice

- Put the fish in salt with lemon juice about 3-4 hours before, to blend the flavors

- add flour and fry in hot oil. Take them out on a paper napkin.

- Meanwhile, make a price with tomatoes: finely chop an onion, add 2 diced tomatoes and rice, then pour hot water. I added a cube of fish knorr and at the end I added fresh coriander.

- Serve with lettuce.


Fried rice - Chinese cuisine on your table

A portion of fried rice it is not absent from the table of Asians. Not only is rice very good but it is also healthy and can be used in many foods. Asians prepare fried rice from ancient times and is still one of their favorite foods. Let's learn to prepare a fried rice like at home.

Boil the rice in water for 35-40 minutes, then drain well and place on a tray covered with a napkin to dry. It is recommended that the rice be left for several hours to dry very well.

Beat the two eggs well and fry. Fry carefully on both sides and then remove and cut into strips. After setting aside the eggs, put the slightly browned rice in the hot oil. Put the eggs back in the pan and mix the ingredients.

Rice and eggs are set aside. Fry the bacon or kaiser in the pan. These are added to the egg tray and fried rice. Cook the onion in the oil in which the bacon was fried and add it over the entire composition, which will be put on the fire for another 3-4 minutes. Add the soy sauce and crushed garlic and mix well.

Season to taste.

Fried rice serve hot, usually as a garnish. It is an easy food to prepare and not nauseous at all. For those who want, they can prepare fried rice and with chicken, peas or even pineapple.


Similar recipes:

Spanish carp fried with garlic and vinegar

Spanish carp prepared by frying served with vinegar and garlic sauce

Serbian carp

Serbian carp prepared with fresh tomatoes, bell peppers and mashed potatoes with sour cream, seasoned with paprika


  • 200 g of dry fish (I had crucian and redfish)
  • 400 g of rice
  • 1 small onion
  • 4-5 peeled and seedless tomatoes (or 400 g canned cubes)
  • 4-5 tablespoons oil
  • dry dill
  • 1.2 l water
  • fish frying oil

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Fried rice with vegetables

The best fried rice with vegetables is prepared in two steps and three movements, especially if you have frozen vegetables. However, it can also be prepared with what you have in the fridge, depending on your preferences. Equally good are zucchini, cauliflower, broccoli and green beans, but also bell peppers. Here are the ingredients you need!

Ingredients

  • 200 g mushrooms
  • 400 g Mexican mix Bonduelle vegetable mix (or any favorite vegetables)
  • 2 eggs
  • 700 g boiled and cooled rice (300 g uncooked rice), white or black
  • 4 tablespoons soy sauce
  • 4 tablespoons oil
  • 1 finely chopped onion
  • 2 green onions
  • 1 tablespoon sesame oil
  • 1 tablespoon grated ginger
  • 3-4 cloves of grated garlic
  • salt pepper

Fried rice with meat and Chinese cabbage


PREPARATION
1. Moisten the wooden ears mushrooms in cold water for at least 30 minutes (until the rice cools).
Steam the rice according to the method here, only with water and salt, without other spices. it only takes 10 minutes because the grain is very small. Turn off the steamer (the fire from the pan tightly closed), wind it so that the steam comes out and turn it over on a wide tray, so that it cools down faster.
2. Chop the onion into small cubes.
3. Finely chop the garlic.
4. Slightly grate the peeled ginger.
5. Clean the carrot, wash it and grate it on the grater with large holes along it, or cut it with a knife about 2cm long and thin.
6. From the cabbage stop the chips from the tender middle to garnish the plate, the rest chop the fringed tip, and medium cubes the hard parts.
7. Chop the wooden ears into narrow strips.
8. Heat 2 tablespoons of oil in the wok.

9. Simmer the onion, carrot and ginger for 1-2 minutes.
10.Add the garlic and minced meat. Stir constantly with a spatula and you will loosen the meat without leaving large lumps. Fry well until the meat is penetrated.
11.Add cabbage and wooden ears.
12.Mix well and add the well-cooled rice.
13.Add vinegar, sesame oil, soy sauce, salt and pepper to taste.
14. This dish is served immediately.
Liv (e) it !!
I will assault you for a while with recipes from Asian cuisine, food that I adore, provided I know what it contains :) Although I have dozens of recipes saved for a long time, I mobilized, to cook them faster, Oana's invitation , the blog & # 8220Savori Urbane & # 8221 to participate in the "Shan'shi - The Asian Connection" campaign to promote the company's products & # 8220Shan & # 8217shi & # 8221 on the occasion of the Chinese New Year celebration (February 17-19, 2015), the Year of the Goat wooden.
Access the official page of the campaign where Savori Urbane groups wonderful recipes of 12 bloggers x minimum 2 hat recipes, through which we test these products.

Yesterday I received the package from Maresi Foodbroker, product distributor & # 8220Shan & # 8217shi & # 8221 the main supplier in Austria of this Asian range.

As you can see, I received a lot of products that I enjoy thinking that I will finally be able to cook the many on the waiting list, and I am super excited about the non-stick wok (the one in the pictures below) and the stainless steel lid. received, together with two utensils that do not scratch, the spatula I used today. The invitation honors me and I thank them for their trust.

I invite you to the contest on the Savori Urbane page, you can find at the end of my recipe, here, the very simple conditions for participation and you will be able to win what you see that I received. Worth a try, there are 3 beautiful prizes.
You can also win a complete set of Shan’shi ingredients, a wok and the related set of utensils, if you sign up with a comment on the official page of the Urban Flavors campaign.
I cooked here with soy sauce & # 8220Woksauce ”, with basmati rice for wok & # 8220Wok Reis & # 8221 and black mushrooms wooden ears & # 8220Mu Err Pilze & # 8221, you can choose from their website, or from the image displayed by me that matches your favorite recipe.


1 carp of 1 kg
1 carrot
1 parsley root
1 large onion
100 g celery
2 yellow or green bell peppers
4 large tomatoes
2 teaspoons rice
1 sachet of borscht
2 tablespoons oil
1 link of larch
salt
300 g cream

Clean the fish of scales, intestines and wash well. Divide into pieces of the right size. Peel a squash, grate it and grate it. Peel a squash, grate it and squeeze the juice. All fry in oil for 2-3 minutes.

Quench with 4 liters of warm water, put the washed rice and bring to a boil. Cut the tomatoes into cubes or slices, add to the soup and simmer.
Ten minutes.

Add the pieces of fish and simmer for another 5 minutes. Add salt to taste. Add the borscht sachet dissolved in a little water to sour the soup and flavor the homemade borscht. It boils for a few more minutes. Remove from the heat and place the finely chopped larch. Serve hot with sour cream.


Marcel Iorga


Perhaps the easiest recipe, to prepare from a fish, a very, very tasty dish. Especially from the belly of a strong and healthy crunch.
The white, aromatic and tasty meat that turns into a golden and juicy meat that melts in your mouth to leave you the wonderful aroma of fried carp.
And that's not all, it must complement the unique and special taste of the crispy skin of fried carp.
And if, in addition to the flavored meat, we also fry the milk we found in the monster's belly, I honestly tell you, all I want is a glass of dry, fragrant white wine at the end of such a feast.
I told you in previous posts about the acquisition and previous preparations of carp. And I hope you still know them. If not, reread the articles.
So now, all we have to do is get to work!

Ingredient:
2-4 rounds of carp (depending on how many servings you want to make)
carp milk
pike liver (you know I also bought a pike for this week's feast)
& # 189 cup of sunflower oil
2-3 tablespoons of flour
1 or
1 lemon (juice from) and for garnish
salt and pepper to taste

Training:
Wash the carp and carp milk well (I also had the pike liver). Season with salt and pepper to taste.


Just like phase 2, adding about 200 more calories per week until you lose weight.
Day 1: Rice diet
4 days: Lacto-vegetarian diet with rice
2 days: Vegetarian diet with rice

So, the rice diet starts with 800 calories a day and gradually reaches 1200, a figure that will last a lifetime. & bdquoFinally we are talking about a deep detox and a new lifestyle. When they get rid of french fries, coffee, excess sugar and salt, our patients lose their migraines, their tests are much better, the blood is clean, the skin is brighter, the body is slimmer. It's wonderful & rdquo say the Rosati spouses.

The authors note that this diet is low in calcium and vitamin D and then recommend the use of multivitamins to supplement this deficiency.

Diet results may vary depending on your health and the characteristics of each body. Before starting any diet, please consult your doctor.

Disclaimer: The information in this article belongs exclusively to the author of this material and gives a personal experience in the fight against extra pounds. Any medical recommendation contained in this material is for informational purposes only. The results are not typical, they can vary from individual to individual and may depend on everyone's lifestyle, health, but also other factors.


Marcel Iorga


First of all, after removing them from the fish's belly, clean them well of the fat, other skins and blood clots that still have them, under a stream of cold water. After they have been cleaned, put them in a bowl of cold water and leave them there for about 2 hours. But during this time, change the water periodically until it becomes clearer.

Take them out of the bowl and dry them on a paper towel.
Heat the oil in the pan. Roll the milk well through the flour so that it is powdered everywhere and throw it in the hot oil. Brown well on both sides. Remove them when they are ready browned on a paper towel to absorb the excess oil left on them.

Place on a plate with a slice of lemon and a parsley leaf for decoration. Sprinkle with the juice of a quarter of a lemon and season with salt and pepper to taste. It can be served with a little mujdei, as desired.


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