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- 2 bags of soybean snitel (1 bag weighs 100 g and is about 9 pieces in a bag)
- White flour
- mineral water
- frying oil
Preparation time: less than 30 minutes
RECIPE PREPARATION Soybean snitel with rice garnish:
Bring the water to a boil with the delicate soybeans
Bring to the boil for about 20 minutes then remove and allow to drain a little
Then the slices are given by mixing flour with mineral water and a little salt is fried in oil
Serve with rice or potatoes ............. whatever you like
Japanese skewers with rice garnish
Sims sent a wonderful recipe to our Contest: Japanese skewers with rice garnish. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.
For this preparation you need the following ingredients: 1 chicken breast, 1 red onion, 10 cherry tomatoes, 10 medium mushrooms, 2 capsicum peppers, soy sauce, honey and garlic rice and vegetables for garnish (one onion, 1 pepper red, 1 green pepper) and an apricot sauce (1 cup peeled apricots, 1 cup yogurt, 2 tablespoons brown sugar, 2 tablespoons lemon juice, 1 tablespoon mustard and 1 teaspoon grated ginger, salt to taste).
Method of preparation
Let's put it in order, although it seems complicated, it is a very quick but exotic recipe and a real delight.
We take the chicken breast, wash it and cut it into cubes. We do the same with onions and capsicums, we wash the tomatoes and mushrooms but we leave them whole. We turn it over, we put a piece of chicken, a tomato, a piece of onion, a piece of pepper, etc. until the stick is filled with skewers. After filling the skewers, make the sauce by mixing the soy sauce with honey and garlic, cleaned and crushed beforehand and with a little salt. Grease the skewers with the mixture formed. Then put them on the grill for about 15 minutes until the chicken and vegetables are well done.
Then we move on to rice. Heat the onion and pepper separately. Put in a bowl 1 cup of rice and 2 cups of boiling water, a little salt and then let it boil for about 10 minutes. After it boils, add the vegetables and put them in the bowls to harden, then turn them over on the plate to keep them in shape. Add the skewers and sprinkle with the sauce used in the skewers.
Separately put the ingredients for the apricot sauce in a blender and mix well then put a quantity on the plate with the rice and skewers.
SHRIMP IN LEMON SAUCE WITH WILD RICE
I think it is one of the most beloved recipes that I never get bored of. Every time I buy them and I want to prepare something on my soul, I do these shrimp in lemon and garlic sauce with wild rice garnish. I am a delight in the true sense of the word and I think you are right if you like seafood. All you have to do is prepare almost all the ingredients, especially since there aren't many, and boil the rice for as long as the manufacturer recommends.
- 250 gr. pre-cooked shrimp
- 3-4 tablespoons of lemon juice
- 3 cloves of garlic
- 100 gr. butter
- salt and pepper to taste
- 2-3 sprigs of fresh parsley
For the gasket:
1 Start with the rice you boil with a little salt and pepper in 300 gr. of hot water or, if you have at hand, in the same amount of vegetable soup.
2 For shrimp, heat a pan with a tablespoon of olive oil and 30 gr. of butter.
3 Add the shrimp, season with salt and pepper to taste and let them change color and brown on both sides over medium heat for about 4-5 minutes.
4 Crush the garlic, chop it as small as possible and add it to the pan. You only have to wait a few seconds for it to leave its aroma and soften slightly (at most one minute), then squeeze half a lemon and add the juice over the shrimp. After you put the lemon, leave the pan on the fire for about 2 minutes.
5 At the end, add the remaining butter and stir the pan so that you get that creamy sauce as an emulsion you need to wrap the wonderful shrimp.
6 Sprinkle fresh parsley on top and serve immediately with the wild rice garnish.
Include soy in your weekly menu and you will soon have many benefits. Soy dishes, cooked with a lot of garlic, help to quickly lower cholesterol on the walls of blood vessels. Easily digestible, soy is energizing, has a regenerating effect on cells and regulates intestinal transit. Because it contains fewer calories than meat, it is highly recommended for obesity, high blood pressure or heart disease. It has a lot of nutritional properties, is cheaper than meat and much healthier than any other food. In addition, you can cook it in many ways. It contains twice as much protein as meat, as much lecithin as egg yolk, casein as any dairy product and is rich in vitamins, dietary fiber, mineral salts, vegetable oils, carbohydrates, cellulose, resins, etc. (source http://www.avantaje.ro).
And now that you know so much about soy, I suggest we cook.
INGREDIENTS (3 pers.): COOKING TIME & # 8211 45 min
textured soybean (snitel) & # 8211 100 gr
carrot & # 8211 1 pc.
onion & # 8211 1 pc.
flour & # 8211 3-4 tablespoons
rosemary & # 8211 1 twig (optional)
cloves & # 8211 2 pcs. (optional)
bay leaf & # 8211 1 pc.
oil & # 8211 3-4 tablespoons
salt, peppercorns and ground
Boil a saucepan with water, in which we added a whole peeled onion, 1 whole carrot, 1 bay leaf, a few black peppercorns, cloves and salt. When it boils, add the soybeans and boil them for 30 minutes.
When they are ready, drain them from the water, pressing them well (otherwise they will taste bitter).
From a few tablespoons of flour and water we prepare a composition like pancakes. Salt, pepper and add the chopped rosemary needles.
Soak each schnitzel in the composition obtained and fry in a pan with hot oil. When they are ready, take them out on absorbent kitchen paper, where the excess oil will be removed.
Serve with mashed potatoes or rice, served with fresh vegetable salad or sauerkraut. As you can see from the pictures, I served it with mashed potatoes, ripe eggplant salad, olives, lemon slices and greens (sorrel and parsley).
Sauteed vegetables with rice garnish
Here is a delicious and very simple recipe to make: Sauteed vegetables with rice garnish.
150 gr brown rice
a few strands of saffron
200 gr Mexican mixture of frozen vegetables
a few mushrooms
1 small onion
2 lg olive oil
1/2 lgt ginger powder
o lgt soy sauce
3 tomatoes in broth
a clove of garlic
Method of preparation
Put about 700 ml of water in a saucepan, when the water has boiled, add the washed rice and let the heat simmer. Season with pepper salt and color with saffron (optional). Boil until it absorbs all the water, the rice being chosen grain by grain.
Separately prepare the vegetable sauté.
In a saucepan put 2 lbs of oil, add finely chopped onions, sliced mushrooms and sauté for 5 minutes. Then put the Mexican mixture of frozen vegetables, about 100 ml of water, tomatoes in broth and sauté until the vegetables are well done and the sauce has decreased. Season with ginger powder, soy sauce, salt, pepper and a garlic powder.
Serve hot with rice garnish