Jun. 6th, 2017

the_cooking_mom: (Default)
Китайские блинчики я сделала по рецепту на упаковке вонтонов: обжаренный свинной фарш, капуста, морковь, уже все не помню, на самаом деле очень похожий рецепт, только болгарского перца не было, получилось вкусно. А соус сделала точно как здесь. Блинчики я и жарила и запекала на 400 Ф, кажется, 20 минут. И то и другое хорошо.


Ingredients

1/4 cup olive oil
One 2-inch piece fresh ginger, peeled and minced
1 garlic clove, minced
One 1/2-pound boneless pork chop, cut into thin strips
2 scallions, white and 1 inch of the green parts, thinly sliced
1 carrot, julienned
1 large red bell pepper, julienned
1 cup thinly sliced Napa cabbage
1/4 cup chicken stock, preferably homemade
2 tablespoons soy sauce
30 square wonton wrappers
Soy Sesame Dipping Sauce, recipe follows

Soy Sesame Dipping Sauce:

6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons Asian (toasted) sesame oil
2 teaspoons sugar

To make the egg roll, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat. Add the ginger and garlic and cook, stirring until slightly softened, about 2 minutes. Add the pork and stir until it turns white, about 2 minutes. Transfer the pork to a plate and set aside. Add the scallions, carrot, and red pepper to the skillet. Cook, stirring, until slightly softened, about 2 minutes. Add the cabbage, stock, and soy sauce. Reduce the heat to medium-low and simmer until the liquid has evaporated and the vegetables are tender, about 5 minutes. Return the pork to the skillet and let the contents of the skillet cool to room temperature. You should have about 2 cups.

Lay the wrappers flat on a work surface. Brush the edges lightly with water. Top with about 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frozen at this point.) Heat the remaining olive oil in a large nonstick skillet over medium-high heat until almost smoking. Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes. Cool slightly before serving.

Serve on the side with Soy Sesame Dipping Sauce.
Soy Sesame Dipping Sauce:

To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well and serve.

Recipe courtesy of Sara Moulton, "Sara Moulton Cooks at Home", Broadway Books, 2002

Источник: http://www.foodnetwork.com/recipes/baby-egg-rolls-with-soy-sesame-dipping-sauce-recipe-1940213
the_cooking_mom: (Default)
Совершенно роскошное ризотто! Красиво, вкусно, празднично, быстро и просто. Вот только спаржу я в другой раз все же буду запекать с кунжутным семенем, вареная, даже в бульоне, мне не нравится.

Ingredients

3 cups reduced-sodium chicken broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan
2 tablespoons chopped flat-leaf parsley

Preparation

Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

Источник: http://www.epicurious.com/recipes/food/views/lemony-risotto-with-asparagus-and-shrimp-352773

September 2017

S M T W T F S
     12
3 45 6 789
10111213 1415 16
17181920212223
24252627282930

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 24th, 2017 03:04 am
Powered by Dreamwidth Studios