Eggplant Heh Salad

Eggplant Heh Salad

Spicy crispy Asian salad of eggplants, sweet peppers, carrots, red onions with vinegar, sesame seeds, garlic and cilantro.

Ingredients
2 pcs. eggplant (large)
2 pcs. sweet pepper)
1 PC. chilli)
1 PC. carrot (large)
1 PC. onions (red)
2 cloves garlic
1 tbsp. sesame (seeds)
1/2 bunch cilantro
2 tbsp. vinegar (9%)
2 tbsp. vegetable oil (sesame)
1 tsp sugar
2.5 tbsp. salt
Servings: 4

Eggplant washed and cut into strips. Mix the prepared eggplant strips with salt (2 tablespoons) and leave for 30 minutes. Then wash the strips with water, wring out with hands and dry with paper towels.

Heat the pan with sesame oil over medium heat and fry the eggplant strips in batches for 7-8 minutes until golden brown. Put it in a bowl.
Peeled carrots with pepper are cut into thin strips, onions — half rings, cilantro with garlic — finely and spread to fried eggplant. Pour vinegar into a bowl, add sugar, salt residues (1/2 tbsp.) And mix well.

Add roasted sesame seeds to a fragrant salad and send Xe’s salad to the fridge for at least 2 hours (preferably overnight).

Serving Xe fragrant salad to meat or fish dishes. Enjoy your meal!!!

Tincture Imbirovka on horseradish

Tincture Imbirovka on horseradish

Ginger and honey are a classic pair, which often solo not only in drinks, but also in sauces. To prepare ginger tincture with horseradish exactly to your taste, you need to know one simple life hack. If you chop ginger and horseradish into thin circles, the tincture will be softer , and if you rub it, it will be cracked, just pluck the eye.

INGREDIENTS
100 g fresh horseradish root
3 cm fresh ginger root
1 tbsp. honey
5-6 currant leaves, fresh or dried
1 liter of vodka

Pea chowder

Pea chowder

INGREDIENTS


dry peas — 1 cup
average turnip — 1 pc.
medium carrot — 1 pc.
medium sized onions — 1 pc.
medium parsley or celery root — 1 pc.
ham (home-made with bone) — 0.5 kg
caraway
dill for serving
salt

Step-by-step recipe preparation
Step 1
If necessary, sort the peas, rinse and soak in cold water for 8 hours. Water should cover the peas all the time soaking. Then fold to the sieve.
Step 2
Turnip, carrots, onions and parsley root (celery) cut into small slices. Fold the swollen peas, ham and slices of vegetables and roots into a thick-bottomed pot, cover with 6 plates of cold water — using those in which you will serve the soup — and bring to a boil.
Step 3
Remove the foam, reduce the heat and boil for a small boil for 2.5–3 hours. For 30 minutes. salt until ready and add to taste cumin, pounded in a mortar.
Step 4
Before serving, remove the ham from the pan, cut into small pieces and return. Sprinkle with chopped dill and serve.

Cabbage with Ribs and Prunes

Cabbage with Ribs and Prunes

INGREDIENTS

400 g cabbage
400 g pork ribs
100 g of prunes
1 onion
1 carrot
2 bay leaves
salt and pepper to taste
pinch of ground cinnamon
vegetable oil


The highlight of this simple and tasty dish is fragrant pork ribs, but you can also use other parts of the pork for the recipe.


How to cook stewed cabbage with pork ribs


Thinly chop the cabbage, grate the carrot and chop the onion into half rings. Preheat a deep frying pan with vegetable oil and fry the ribs and onions to a rosy color, salt and pepper to taste. then add carrots and cabbage, fry until half cooked. Add bay leaf, prune and cinnamon, salt and pepper to taste. slow-cooked carcasses to full readiness.

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Cottage cheese and banana mousse

Cottage cheese and banana mousse

INGREDIENTS
200 g of cottage cheese
150 ml sour cream
2 bananas
bag of vanilla sugar
ground cinnamon

For the preparation of mousse is best suited non-fat sour cream, you can also use thick yogurt. Bananas can be chosen slightly overripe.


How to cook mousse from cottage cheese and banana
Bananas peel and cut into slices, put in a blender. Add the grated cottage cheese, sour cream and vanilla sugar. Beat until smooth, then put in the form and add cinnamon.

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