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Cut the meat very finely (so you can eat it with chopsticks).
Add the cornstarch and mix.
Add the wine, soy sauce, oils and mix everything.
Store in the refrigerator for 3 hours.
Peel an onion, cut in half and then into very thin julienned slices.
Heat 1 tablespoon of oil in a wok pan, add the meat, mix gently to separate the pieces.
When the meat changes color, remove and set aside.
Put the remaining oil, add the onion, stirring gently.
We increase the heat a little to catch a little color
Add the soy sauce, sesame oil and mix.
Add the pork. Cook everything for about 5 minutes over medium heat.
Add salt if necessary, pepper and finely chopped ginger.
Serve with plain rice or Cantonese-Chinese Rice.
Good appetite !!!
Pork medallion with glazed shallots and glazed carrots with maple syrup
Tudor Marcu, the third place winner of the Masterchef 2014 competition, recently had the opportunity to cook with Marek Raditsch, the renowned Chef of Czech origin, in a special culinary experience offered by Staropramen.
Tudor was one of the most beloved competitors in the show, having a constant evolution, being appreciated both by the jurors and by the public. Throughout the show, Tudor impressed the audience and the jury with creativity, perseverance and modesty.
Delicious recipes cooked by the two include the successful combination of pork and glazed carrots.
400g boneless pork medallion
200ml clarified butter
100g French mustard
1 link chives
200ml white wine vinegar
200ml white wine
100ml maple syrup
500g Baby carrots
Coriander seeds, garlic, fresh thyme, lemon, oranges, brown sugar
200g Brussels sprouts
Method of preparation:
Season the chops with salt and pepper. Fry in a pan over high heat for 3 minutes on each side. Lower the temperature and add the garlic, thyme and a few cubes of butter. Grease the meat with melted butter and let it soak for 2 minutes before serving.
Peel the onions and boil al dente in a vegetable soup to which vinegar, wine, sugar and salt have been added. Cut the onions in half, then sauté with mustard and chives.
Peel a squash, grate it and boil it in a vegetable broth with coriander, garlic, thyme, sugar, salt, lemon juice and orange juice. Then glaze in a pan with maple syrup and lemon juice.
Boil the Brussels sprouts in salted water, then cool. Unwrap the leaves, add clarified butter and season with salt and pepper.
In Bucovina, tochitura is prepared from pork, without sauce, and is served with scrambled eggs, plenty of polenta and grated cheese on top. Tochitura with red sauce is served in the Dobrogea area, but also in Transylvania. All types of tochitura are equally tasty and worth a try.
If you want to delight those at home with a traditional, tasty and very filling dish, prepare them a Bucovina tochitura with several types of pork, for a perfect flavor!
Preparation time: 1 hour
Number of servings: 4
- 1 kg of pork
- 300 g sausages
- 50 ml oil (you can also use lard)
- 3 cloves of garlic
- 100 ml white wine
- 1 teaspoon of paprika
- salt and pepper to taste
- 4 eggs
- 400 g of grated cheese
Method of preparation:
Put the oil in a non-stick pan and let it heat up. Meanwhile, tactfully cut the pork into cubes, and you can make the sausages thicker. When the oil starts to sizzle, fry the meat, being careful not to burn yourself. When the meat starts to turn brown, put the lid on the pan and turn down the heat. Let it cook for about 5 minutes, then remove the lid so that the liquid in the pan evaporates.
As soon as the pork is fried, add the sausages, then season with salt, pepper, paprika and garlic. Pour the wine on top and let the flavors blend over low heat.
In the meantime, you can prepare the polenta that will accompany the tochitura. Bring to a boil 4 cups of water with a pinch of salt and bring to a boil. Pour 1 cup of Extra Gold Corn on Grandma's Shelf in the rain, stirring vigorously.
Let the polenta boil for about 20 minutes, then turn off the heat and turn it over on a wooden bottom.
Until the meat boils, fry the scrambled eggs quickly. Turn off the heat in the pan with the pork, put the tochitura in the plates, and place a piece of polenta next to it. Ennoble the preparation with one egg and grate the cheese over all the portions of tochitură.
Gather all your loved ones around the table and serve the delicious and filling tochitura. An onion cut into 4 or some pickles are a great match.
- Cut the pork into strips and set aside.
- Wash the zucchini, cut into thin strips, chop the garlic and onion.
- Boil the rice noodles as directed.
- In a frying pan, fry the garlic, onion and pork in peanut oil.
- Extinguish with red curry paste and coconut milk and simmer for 5 minutes.
- Add the zucchini and cook for another 5 minutes.
- At the end, mix the rice noodles and garnish with peanuts.
For a more spicy note 1 tablespoon of Shan´shi fish sauce
Sweet and sour pork, Jamie Oliver recipe
Put boiling salted water in a bowl and, when it starts to boil, add the rice.
Cook it according to the instructions on the package. Drain the rice in a sieve, put it back in a saucepan and cover with foil to keep warm until used.
Cut the pork tenderloin in half and then cut it into 2 cm cubes.
Peel a squash, grate it and cut it in half.
Cut the bell pepper in half, peel it and then cut it into cubes.
Peel a squash, grate it and chop finely.
Cut the hot pepper into thin slices.
Break the coriander leaves and set them aside. Finely chop the coriander stalks.
Preheat a wok pan, and when it has heated very well add 1-2 tablespoons of peanut oil and rotate it in the pan.
Add the pork and spice 5 spices, then mix them in the pan. Keep on the fire until they turn brown, then transfer them to a bowl.
Wipe the pan and place it back on the fire source. When it has warmed up well, pour 2-3 tablespoons of peanut oil and add all the chopped ingredients.
Shake everything in the pan and keep on the fire for 2-3 minutes.
Add the cornmeal with 2 tablespoons of soy sauce.
Leave on the fire for 30 seconds, then add the pineapple along with the syrup, pork and a little more soy sauce.
Unwrap a piece of meat to check if it has penetrated and take the pan off the heat. Keep the sauce for a few more minutes as little as possible.
Divide the rice into two plates, add the pork, vegetables and pour the sauce on top.
Top 10 recipes in Beijing
Harsh winters and hot dry summers make for a short growing season in northern China. Wheat is root cereals and vegetables, such as garlic and green onions, make a frequent appearance in dishes in northern China. Of course, Beijing (then called Peking) was once the seat of the Imperial Court - qualified imperial chefs incorporated the best regional cuisines from all over China into their dishes. Here are my recommendations for the Top 10 recipes that represent cuisine in Beijing (northern China):
One of the most popular dishes in Chinese restaurants, Mu Shu Pork is considered to resemble a forested forest scene with earthy vegetables such as cloud mushrooms and mixed egg representing yellow flowers, all served on a & quot; earth & quot of pancakes. of mandarins.
Learn more in the "Many Ado About Mu Shu" feature and try more.
An entire chain of restaurants in Beijing specializes in serving juicy pieces of fried duck. Traditionally, the duck is cut at the table, where a qualified chef will cut it into over 100 pieces, each containing an equal portion of skin and fat.
Here is a basic recipe for Peking duck. Learn more about the famous Quan Je restaurant in Beijing, in this feature, written by author Ronghe Yu.
The Asian version of fondue, a hot pot, consists of cooking food by soaking it in hot broth. According to legend, the original hot pot was created by Mongol conquerors who used their headphones as a vessel to cook food. Traditionally, the Mongolian Hot Pot is made with sheep. However, you can replace the chicken if you wish. This recipe for Mongolian Hot Pot With Lamb includes suggestions for dipping sauces.
-500 g of fresh, deboned and defatted pork chop
-500 g raw peanuts, lightly dried in a pan without oil, over low heat
-1 red onion with green tails or 1 red onion and green onion tails
-a half of celery root, small
- about 100 ml light soy sauce
-2-3 tablespoons sesame or peanut oil (if you do not go for sunflower, but not olive!)
-salt -piper -cayenne pepper -2-3 tablespoons soy sauce
-1 cup of dry, hard and white wine
The pork is cut into chops about 0.5 cm thick, cut into strips 0.5 cm wide and then equal cubes about 0.5 cm by 0.5 cm. Put in a bowl the meat cubes with salt, pepper, starch, beaten egg whites and wine. Mix, cover with foil and refrigerate for at least 1 hour. If you stay from morning to afternoon, it's no problem.
Chop the bell pepper, celery root and thin slices of the fleshy part of the red onion into identical cubes. Chop the green part of the onion and season with cayenne pepper.
Put the meat taken out of the fridge in a hot oil wok with the sauce that remains on the pieces. We move very fast because in this phase nothing is left too much. Add the pepper, celery and onion. Stir always to penetrate the tastes.
Add the hazelnuts and after 5-6 minutes the soup, seasoned green onions. After it boils a little covered, add the soy sauce.
From this moment, let it simmer for about 20 minutes. The sure thing to do is to correct the taste, ie add soy sauce and / or cayenne pepper to be spicy, but bearable, depending on the taste of each. But in principle it must be spicy!
If necessary, you can add chopped hot peppers!
I served it with Asian noodles, cooked exactly 2 minutes, drained, arranged in the middle of the presentation plate, the rest of the preparation on the edge. Curious, but the greenery that goes extraordinarily is a local one, fresh, chopped larch.
Originally, in China, this dish is served with steamed rice, soy sauce in a separate bowl and has some spices, depending on the area, but which are not yet available to us.
Step 1: Portion the meat first.
We clean the onions and vegetables, then we cut them into small pieces.
Peel a squash, grate it and cut it into cubes or slices.
Cut the potatoes into cubes.
Step 2: Put 9-10 tablespoons of lard (100 g) in a cauldron and let it heat up, then add the onions, peppers and carrots and let them simmer for 30-35 minutes.
Step 3: Then add the beef and smoked ribs and let it boil without adding water for 15 minutes (if there is enough vegetable sauce, if we do not add a little water to cover the meat), then add water about the width of the palm.
Step 4: When the beef is half cooked, add the pork and tomatoes and let it boil (without adding water) for a few minutes (5-10 minutes), then add water leaving room for the potatoes.
Step 5: Add the spices and goulash paste to taste and simmer for about an hour and a half, until the meat is cooked.
Step 6: Add the potatoes and let them boil (the potatoes can be boiled and separated then put in a saucepan and let it boil a little with the meat).
Step 7: At the end, put the dumplings and let them boil for about 10 minutes.
Tacos with Pork, Red Onions and Cheese & # 8211
You can think of this recipe as a faster and easier to prepare version of carnitas - one that does not involve hours of slow cooking. To create it in the shortest time, you will need to add a mixture of spices to make the pork rich and tasty. That flavored meat is the centerpiece of these tacos.
- A red onion
- 7 grams of coriander
- A file
- 300 grams of pork
- A tablespoon of tomato paste and 2 tablespoons of sour cream
- A bell pepper, a tomato
- 5 teaspoons of white wine vinegar
- A tablespoon of Fajita Spice and A tablespoon of Chipotle powder
- A cube of chicken concentrate and 2 teaspoons of sugar
- Salt and pepper to taste
- 2 teaspoons olive oil
- A medium-sized bowl
- A large frying pan
- A paper towel
- A small bowl
Wash and dry all products. Cut the onion in half, then clean it. Cut half of the onion into small pieces and cut the other half of the onion into thin slices from one end to the other. Peel a squash, grate it and cut it into cubes. Cut the coriander into pieces. Clean and cut the tomato. Cut the lime in half and cut one of these halves into pieces.
Put diced onion, vinegar, 2 teaspoons sugar, half a teaspoon of salt and a tablespoon of water in a medium bowl. Mix well until the salt and sugar have dissolved. Set aside, stirring occasionally.
Heat a little olive oil in a pan over medium heat. Add diced pork. Add salt and pepper. Cook, stirring, until golden brown for 4 to 5 minutes. Remove the meat to a plate.
Put another olive oil in the same pan over medium heat. Add chopped onion and bell pepper. Season with salt and pepper. Cook, stirring well, until soft, for 3 to 4 minutes. Add the pork along with two tablespoons of water, the spiced fajita, a tablespoon of tomato paste. Clean any browned pieces that have stuck to the bottom of the pan. Cook, stirring, until mixture thickens for 2 to 3 minutes.
Combine sour cream, a little lime juice and a little chipotle powder to taste in a small bowl. Mix with one or two teaspoons of water to give the mixture consistency. Add salt and pepper. Wrap the tortilla in a damp paper towel and heat in the microwave for 30 seconds.
Divide the filling, tomatoes, cheese, coriander, onions between tortillas. (Advice: you can put everything in individual bowls and let everyone assemble their own taco.). You can put slices of lime together to add each person.
Remove the fat from the waist. How to find out which carbohydrates are simple and which are complex
Then we take them out to marinate in the fridge for about two hours. When the ribs are marinated, put them on the oven tray, which is then placed in a preheated oven. The temperature in the oven should be degrees. After about thirty minutes, take out the ribs and cut them in several places, then pour the juice with the allotted juice and send it to bake.
The cooking time for beef ribs depends on how the oven works, so we periodically check the preparation of the dish. We put the finished ribs on a beautiful plate and serve them at the table with some plates. The next recipe on how to cook beef ribs with vegetables is: This kind of weight loss is a sign of with vegetables is very fragile and extremely juicy.
To prepare this dish, we need to take a kilogram and a half of ribs, five tubers of potatoes, two heads of onions, sixty grams of sunflower oil, a carrot, ground pepper, spices for meat and salt.
We will cook like this: first, we wash the beef ribs well and remove the film from them. After that, we cut the ribs so that each rib is sufficiently covered with meat.
Then transfer them to the middle pan, sprinkle with meat spices, add and pour a tablespoon of sunflower oil. Mix everything well enough and set aside for a while so that the ribs have enough time to soften. In the meantime, you can make vegetables. We clean and wash them.
After that, cut the potatoes into rings and finely chop the carrots with onions. Add the chopped vegetables in another free container, add them, add ground pepper and pour in the sunflower oil.
All this is well mixed, after which we spread the vegetable mass in a special baking sleeve. Place marinated beef ribs over the vegetable pillow. We tie the sleeve well, make a few small perforations in it and put it in a temperature-heated oven - about an hour and a half.
When the ribs are ready, place them on a plate and serve. For this recipe, we need eight hundred grams of ribs, four hundred grams of mushrooms preferably champignonsun head of onion, four cloves of garlic, three hundred milliliters of sweet, red wine, twenty grams of flour, salt, forty grams of olive oil and black pepper. We will prepare the ribs in red wine as follows: first, rinse the ribs well, separate them and leave them for a while so that they dry a little.
Next, we make a mixture of salt, flour and black pepper. Then, in the resulting mixture, roll the beef ribs, then fry in a hot pan, starting the strongest fire.
An appetizing crust should appear on the ribs. When the ribs are fried, we change them on a baking sheet. In the same pan, fry the finely chopped onion and remove the short ribs of chopped fat.
When the vegetables become transparent, add the champagne, cut into quarters, in a pan and fry the mushrooms for ten minutes, stirring constantly. Then pour in the pan wine and a hundred grams of broth. Bring all this to a boil, then pour the resulting frying pan into a skillet to the ribs. Cover the sheet to remove short ribs of fat with foil or a suitable lid and place in an oven heated to degrees for about an hour.
After that, reduce the oven temperature to degrees and bake the dish for two hours. Beef ribs in red wine combine perfectly with mashed potatoes. You can also cook beef ribs. To do this, we will need a kilogram and a half of ribs, two kilograms of potatoes, a kilogram of onion, two whole lemons, forty grams of honey, five grams of dried rosemary.
We will cook like this: first we wash the beef ribs, dry them well and cut them into separate portions. After that, we make marinade from lemon, slices, rosemary and honey. In the resulting marinade, lower the beef ribs and keep them in this state for about two hours. At this point, we will have time to peel the onion and all the potatoes.
Then, the peeled potatoes are cut into fairly large pieces, and the onion is cut into very thick rings. Divide the vegetables on a baking sheet, add them, a little pepper, you can sprinkle them with nutmeg.
Spread pickled beef ribs on top. Cover the baking sheet well with foil or a lid. Put the dish in the preheated oven for about an hour and a half. After about an hour, it will be necessary to remove the foil and then bake the ribs.
When the chopped ribs are ready, transfer them to a dish, remove the short, large fat ribs and serve. Now we will learn how to cook beef ribs in mustard honey marinade. This dish is simple to prepare. To do this, we need a kilogram and a half of ribs, forty grams of honey, forty grams of mustard, forty grams of soy sauce, ten grams of pomegranate concentrate, a hot pepper and three puppies garlic.