Recipe for thick dishes

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Dumplings

Knead the dough, roll it out and bake for 10-12 minutes. After that, punch it again and spread it out like a patir with a stick. Sprinkle with wax, wrap in a roll and spread thinly (2 mm). Cut 5 × 5 cm square skins from the dough, add 1 teaspoon of minced meat in the middle of each and make dumplings. To prepare the mince, you pass it through a meat grinder through a piece of mutton or more fatty beef, or both equally. Add finely chopped onion and pepper to the minced meat, add salt and mix well. When the dumplings are done, cook them in boiling salted water. Once the dumplings have risen to the surface of the pot, boil them for another 1-2 minutes, then float them in a bowl on a platter or serve them to each table on separate plates. Butter, sour cream and yoghurt are served in a separate bowl, depending on the taste. Ingredients: 500 g of white flour, 1 egg, 0,5 cups of warm water, 1 teaspoon of salt for the dough; For the value you will need 500 g of soldered meat, 4 - 5 onions, 1 teaspoon salt, 0,5 teaspoon pepper.

Blue dumplings

You knead the dough, roll it out, spread it out and cut the skins as if you were preparing a regular dumpling. The value is prepared as follows: the selected mint, horseradish, jag-jag, spinach, clover and other greens are thoroughly sorted, cleaned of weeds, washed several times and rinsed with water. To this are added onions, green onions, garlic cloves and jizz. You fry this minced meat in sheep oil, mix raw eggs or finely chopped hard-boiled eggs, sprinkle with salt and pepper to taste, dig in from time to time, and a stream of blueberries. When it comes out, turn off the heat and simmer for 10 to 15 minutes. You finish and cook the skins as usual. When you put it on the table, you swim in a single layer on a plate or plate (if the blue dumplings are strained, it will be difficult to cool, and the dough will be torn and deformed during eating). You put butter or cream on the face of the stuffed dumplings and bring them to the table. Ingredients: 500 g of white flour for the dough, 1 egg, 0,5 cups of warm water, 1 teaspoon of salt; for the price of 1 kg of various spring herbs, 3 - 4 garden onions, a garden green onion, 1 garden garlic, 150 g of sheep oil (for cooking), 1 cup jizza, 2 - 3 eggs, salt and pepper to taste.

Egg dumplings

As mentioned above in the preparation of other dumplings, you knead the dough, knead, spread and cut the skins, only the value is made from eggs. To do this, you cook the egg hard and chop it finely? Fry the onion in lightly browned butter, add the beaten egg, sprinkle with salt and pepper and mix well. You cook the born dumplings in boiling salted water. You float on a plate or plate with a fork and bring sour cream or butter to the table. Ingredients: 500 g of white flour, 1 egg, 0,5 cups of warm water, 1 teaspoon of salt for the dough; for the value of 15 - 16 eggs, 5 - 6 heads. onion, 100 g butter, 1 teaspoon salt, pepper to taste. You will need 50 g of butter or 100 g of cream to apply on the face.

Egg barracks

Knead the dough in milk or eggs, knead and spread out, then cut into round skins using a smooth glass. If you glue each skin in two folds, crescent-shaped puddles are formed, leaving one mouth without gluing one edge. The stuffing is made from eggs, but not in minced meat, but in a cast. To do this, melt the butter (in the original version, slightly cooled by staining with sesame oil), add finely chopped onion, cool in the air over a fire without frying, sprinkle with salt and pepper, raw Beat eggs and stir in water. From this spoon you put a tablespoon of the dough, folded in the shape of a crescent, into the skins and throw in boiling salted water. After the eggs have risen to the surface of the pot, boil for another two or three minutes, then float in a bowl on a flat plate or in a pot with a hole in the middle, called Khorezmian badiya, and put cream on the face and put it on the table. Ingredients: 500 g of white flour for the dough, 2 eggs (or a glass of warm milk), 0,5 teaspoons of salt; For the infusion will need 15 - 16 raw eggs, 4 - 5 onions, 150 g butter, 2 teaspoons salt, 1 teaspoon pepper.

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