The mackerel are finely chopped, so that the bones penetrate well and soften in the oven.
In a yenna dish greased with butter, place the fish, filled with lemon slices and jullien cut onion, and put a few more lemon flakes on top, being a fatty, heavy fish, thus attenuating the strong taste. Place in the oven at 220 degrees for about 25 minutes. After 15 minutes, sprinkle the fish well with dry white wine.
Garnish: in a Teflon pan, fry the Chinese vegetables in butter or olive oil, season to taste, with salt, pepper, thyme, we add a little Pimento sauce to be more spicey :)
The fish sauce is put over the vegetables.
Three sarmale recipes. With mixture, poultry and rice
By Petre Dobrescu, Thursday, December 22, 2016, 11:30 p.m.
Sarmales with sour cabbage are not missing from the Romanians' Christmas table. You can fill them with beef or pork, chicken or just rice, according to your preferences. Choose from the three sarmale recipes, your favorite ones.
With a mixture of pork and beef
Ingredient: a large sour cabbage, 800 g minced meat (mixture), 200 g ribs or smoked bacon, a smoked stalk, 3 onions, 100 ml oil, 180 g rice, two tablespoons thyme, salt, pepper, a tablespoon chopped parsley, 250 ml tomato paste
Preparation: the cabbage is prepared. Cut the stalks and if it is too salty, wash it. Peel an onion, finely chop and sauté in oil. When it has become crystalline, add the minced meat and the smoked muscle cut into small pieces. Mix well and when the meat has changed color, add rice, parsley, salt, pepper and thyme. Mix and add 200 ml of tomato paste. Leave to cool. Take each leaf, put a teaspoon of the prepared filling, but not too much for the rice to swell when boiled. Roll all the stuffing until the meat is done. The remaining cabbage is cut into strips or pieces and divided into two. Half is placed on the bottom of the pot in which the sarmales will be boiled, so that they do not stick to the bottom of it, and the other half over the sarmales, so that they do not float when cooked. Choose a fairly large pot, which is filled 3/4 full of sarmale. After placing the cabbage on the bottom of the pot, place the sarmales one by one, starting from the outside, towards the center of the pot. Place the smoked ciolan in the middle of the first row and start with the second row, also covering the middle ciolan with sarmale from the outside to the inside. After all the stuffing is added, add a layer of chopped cabbage. In a bowl, mix 50 ml of tomato paste with water and a pinch of salt and pour over the sarmale. If necessary, add more water. Boil on very low heat for about 40-50 minutes. Check to see if they are ready. Serve with bread or polenta.
Ingredient: 700 g minced chicken, 1.8 kg white sauerkraut, an onion, 50 g tomato paste, a teaspoon paprika, 75 g rice, thyme, salt and pepper to taste, 150 g canned tomatoes parsley
Preparation: the onion is cleaned, washed and finely chopped. Remove the cabbage stalks, choose cabbage rolls and cut the rest finely. Tomato paste is diluted in 50 ml of water. The rice is washed, half boiled in salted water. Saute the onion in oil with 50 ml of water, cool, mix with the meat. Then add the rice, salt and pepper. The resulting composition is wrapped in cabbage leaves. The sarmales thus prepared are placed next to each other in a saucepan, over a layer of chopped cabbage, so that the middle remains empty. Then top with finely chopped cabbage so that the sarmales are covered. Sprinkle thyme on top, add tomato paste, paprika and the necessary boiled water. Cover the dish and place in the oven over medium heat. After 20-30 minutes, add the tomatoes and continue cooking. When ready, serve with parsley.
With rice and nuts
Ingredient: a sauerkraut, 200 g rice, 100 g walnuts, an onion, spices and myodenas to taste (pepper, paprika, paprika, oregano, thyme, basil, nutmeg, bay leaves), salt, oil, broth, sugar
Preparation: cabbage leaves are prepared as for ordinary cabbage rolls. The walnuts are cleaned and put in the oven until browned. Then grind, but not very finely. Heat the oil in a saucepan and add the finely chopped onion and washed rice. When the onion turns golden, add the spices and salt. Turn off the heat and leave to cool. Then add the walnuts to the composition and mix well. Take the mixture with a spoon and place it on the cabbage leaf, rolling it carefully, because the composition is not as bound as with the usual sarmales. Pour oil on the bottom of the pot in which the sarmales will boil and arrange a layer of chopped sauerkraut, then the sarmales. Place another layer of chopped cabbage on top of the sarmales. Put water until everything is covered and leave the pot on the stove, on the right heat, until the cabbage softens and the rice rises.
Try any of the three sarmale recipes and you will enjoy a tasty and filling dish.
Chinese packages - tasty, special, fast! Why order from Chinese when you could, very well and easily, make your own Chinese packages at home, as you like? See below how easy it is to prepare:
1. Peel a squash, grate it and squeeze the juice. Put them all in a pan with a tablespoon of oil and fry them with the meat. After the meat has changed color and is done, it is seasoned with salt, pepper and curry. Set aside to cool.
2. Place the cut pie sheet on an aluminum foil and place a teaspoon of meat and vegetable mixture on each piece. Roll or fold into triangles.
3. In a hot oil bath, fry the packets on both sides for 2-3 minutes.
If at the end you have a craving for something sweet, try one of the delicacies from our collection of cake recipes, but also from the one of cake recipes.
What do we use for the recipe for marinated fish, mackerel, mackerel?
Rating 4.8 from 12 reviews
- -2 kg of fish (mackerel, mackerel, meatballs, crucian carp, etc.)
- -2 onions
- -3 thin carrots
- -50 g of mustard seeds
- -3 bay leaves
- -3-4 cloves of garlic
- -high salt, pickles
- -500 ml of 6 degree vinegar or 250 ml of 9 degree vinegar
- -500 ml of water
- -piper seeds
- -corian beans
Mackerel with Chinese mixture - Recipes
NOODLES CHINESE WITH vegetables
Rice worms, my favorites!
I have a weakness for Chinese cuisine, I like their combinations and the way the Chinese are more unique in their dishes. Whenever I enjoy Chinese dishes with their chopsticks, I remember the movies with Bruce Lee and Jackie Chan and my childhood) Here I share a recipe that is very easy to prepare and also very tasty!
- Chinese rice noodles - 200 g (do not use thin and white rice noodles, the noodles should be yellow and slightly thicker than those of white and very thin rice)
- Red kapia pepper - ½ pcs
- Green bell peppers - ½ pcs
- shitake mushrooms - 2-3 pieces
- wooden ear mushrooms - 3-4 pieces
- Red onion - 1 pc
- Carrot - 1 pc
- Soy sauce - 2-3 tbsp
- Oyster sauce - 5 tbsp
- fish sauce - 1 teaspoon
- sesame oil - 1/2 teaspoon
- Grated ginger - a teaspoon
- Mixture of 13 Chinese spices / China mixture - 1/2 teaspoon
- Soybean oil - 100 ml
- salt in case the soybean is not salty
We hydrate the shitake mushrooms and wooden ears in a bowl of hot water for about an hour.
Let the rice noodles in cold water in a bowl for 15-20 minutes (rice noodles do not have to be boiled as it says on their packaging for 2-3 or 7 minutes, it is enough to leave them in cold water, they will cook later with the vegetables).
Cut the peppers into thin strips (length 5-6 cm, width 0.5 cm), cut the onion into juliennes, cut the carrot into thin strips. We grate the ginger on a small grater.
Put the wok pan on the fire with soybean oil, heat the vegetables over high heat and after I have cooked them a little (the vegetables must be "Al Dente"), add the grated ginger, then add the noodles from the water, no need strain them because we will need a little water in the pan, then mix them with the vegetables and cook them together for a few more minutes, taking care not to crush the noodles. add the soy sauce, oyster and spices, mix until the noodles take on a uniform color and are done.
P.S. Soy sauce is salty, for this reason we often do NOT have to use salt in food that contains soy sauce, but this depends on the soy sauce, depending on the brand, may contain more or less salt. so? Taste the food and if necessary, sprinkle a little more salt. )
You can order Asian and oriental sauces and ingredients online from this site: Tan Viet Romania.
ALCHEMY… committed without flaw…)
Divine savor… all…
PIG RIBS IN THE OVEN
I made pork ribs in the oven and every time I was tempted to add something to give them extra flavor.
Well, when I prepared the recipe below, I decided that this is the combination that satisfies me the most and that I should not deviate from it if I want some fragrant, juicy and so tender baked pork ribs. so that it melts in your mouth.
- 700 gr. Pork ribs
- 1 teaspoon mustard
- 2 teaspoons honey
- 3 cloves of garlic
- half an onion
- 1 green bell pepper
- a quarter of a lemon
- 1 teaspoon paprika
- ½ teaspoon ienibahar
- ½ Chinese teaspoon mixture with 5 spices
- 4 tablespoons ketchup
- 1 tablespoon olive oil
- salt and pepper
To start, I portion the pork ribs, grease them with a tablespoon of oil and season them with salt and pepper.
I put them on the grill to the maximum and I wait for them to stir a little enough to catch a beautiful crust. Until they brown on both sides, it takes about 10 minutes.
I have time to prepare the sauce with which I will grease them before putting them in the oven.
Finely chop in a blender the onion with garlic and bell pepper (this time I forgot to buy a fresh one, but I always have in the freezer a mixture of bell peppers of different colors), I add mustard, honey and lemon juice.
I overturn them in a bowl, add the spices (allspice, paprika and mix with 5 spices), the whole amount of ketchup and mix them.
I take the ribs off the grill, place them in a tray then take a silicone brush and grease them with a thick layer of the sauce prepared earlier.
Cover the tray with aluminum foil and place in the oven at 170 ° for 50 minutes.
My ribs have already come off the bone, but this is not the time to take them out. I cover them with a layer of sauce and put the tray back in the oven. This time uncovered. I repeat the operation with the barbecue sauce twice more at an interval of 20 minutes.
Last time I added to the tray four sliced potatoes and boiled before for 5 minutes in salted water. I sprinkled a little fresh rosemary and put the tray in the oven for another 30 minutes with the grill on.
It was worth the wait because some ribs came out to leave your mouth watering.
I thought they were the equivalent of three servings, but no, two people finished the six pieces in the blink of an eye.
Chicken breast wash, then dry with an absorbent towel, then dry cut or small pieces or strips (according to preference), putting on hardened a teflon pan with oil and butter cube, turning on all sides (until it changes color).
To be meat better prepared you can put a little the water over the chicken breast in the pan, covering it with a cover to boils inabusit.
When chicken meat it is boiled, it will be added Chinese vegetable mixture (straight from the freezer, without thawing), letting it boil for 10-15 minutes (and if the liquid in the pan has decreased, you can also add water to boil the Chinese vegetable mix).
to final to give a more taste tasty preparation, we will add sour cream, teaspoon of paprika, seasoning to taste with salt and other natural spices.
Let the preparation boil for two or three more minutes, then turn off the heat.
Chicken breast with a mixture of Chinese vegetables, can be served immediately, cold, in large white plates, decorated with finely chopped fresh parsley.
This tasty dish can also be a garnish for a rice or a mashed potato.