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The belly soup is made, the belly soup is made, another belly dish is made, but have you heard of snacks ?? maybe yes, maybe no !!
Preparation time: less than 90 minutes
Boil the well-washed belly in cold water with 1 tablespoon of salt for 1 hour;
we take it out in a sieve to drain well, we cut it according to preference, we season it with salt and pepper;
In 3 bowls put flour, beaten eggs with a cup of mineral water and breadcrumbs mixed with salt, pepper, thyme and garlic powder
We pass the belly pieces through the flour and egg twice, then through the breadcrumbs after which we fry them in a lot of oil and after they are fried on both sides we take them out on paper towels
Serve with mashed potatoes and lemon slices.
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Until now, it never occurred to me to do tripe soup, only at the thought that I had to work so hard on it that I lost my appetite. Then, I discovered the pre-cooked belly and here I dared to make belly soup, and it went crazy.
For belly soup we need:
& # 8211 1 kg 1/2 pre-cooked belly (I buy pre-cooked and sliced from Metro)
& # 8211 1 kg of beef (or beef sticks & # 8230but I had the meat in the fridge so I used it)
& # 8211 vegetable soup: 1-2 carrots, celery, 1 parsnip, 1-2 parsley root
& # 8211 peppercorns (green and black)
& # 8211 1-2 hot peppers (depending on how hot you like, you can also use fresh and pickled ones, I offer you a recipe for pickled hot peppers)
& # 8211 a jar of donuts in vinegar (or you can make pickled donuts according to my recipe)
& # 8211 1 large head of garlic
& # 8211 1/2 cream cake
& # 8211 5-6 egg yolks
& # 8211 2 tablespoons flour
Buuunnn! In the first phase we do this: we boil, in about 5-6 l of water, the beef, the vegetables, both cut into pieces, in order to boil the pepper more easily. Leave it to boil until the beef is ready ... that is, about 4 hours, in my case. Then strain the vegetables and beef, and the water in which they boiled is poured into a 5 l pot.
If you have cuckoo (pressure cooker) all the better. Mine being disused, I boiled it in a normal pot, and so I put more water, because the beef boils hard and so the water drops a lot.
Separately, wash the belly well, several times, in vinegar water, until it removes the smell. Rub the belly with coarse salt and cut into small pieces that happened to be large. Then we put the belly to boil, in the water on the beef and vegetables. The pre-cooked belly is not left to boil for long, about 30 minutes, because otherwise it will crumble. We sour the soup with all the amount of vinegar on the donuts. Then cut the hot pepper and a few donuts for appearance.
In the last boil, add the crushed garlic. Separately, prepare mayonnaise from sour cream, flour and egg yolks and add thinly to the soup. Belly soup matches salt and & # 8230
Photo source: euronatfood.blogspot.com
Belly soup recipes varies in our country depending on the area and family habits, so you can add or remove ingredients as you like.
Preparation time: two hours
- 2 kg of cow legs and hammers
- two white roots (parsnip and parsley)
Method of preparation
In a large pot put 8 liters of water to boil, along with the beef legs and hammers. Let them boil for three hours, during which time you take the foam whenever necessary.
Wash your belly well, then cut it into suitable pieces, which you rub with vinegar. After boiling the legs with the beef hammers, take them out and cut the stingrays.
Finely chop the onion and grate the rest of the vegetables - carrots, parsnips and parsley root. Boil the stingrays again, in the same juice, filled up to 5l, along with the pieces of belly and vegetables. After another three hours of cooking, remove the belly and cut into thin strips, then put back in the pot with the vegetables.
Grind the garlic with salt, mix the egg yolks with the cream and add one or two tablespoons of boiled, cooled juice.
At the end, 3l of soup must remain in the pot. If it has dropped too much, add more boiled water. After turning off the heat, straighten the belly soup with vinegar and then add the mixture of garlic, sour cream and eggs. Holding the dam.
"A friend called me to ask how to clean the beef belly, because he acquired from a friend all four bellies of a calf over a hundred kilos, cut in a hurry because he broke a leg.
And I taught him that he must first separate the four stomachs of the calf, that's how this ruminant has it, a stomach of four stomachs, each with its purpose, shape and especially its taste when you start cooking it. The highest quality is the primary compartment, the one that has the surface covered with fine hairs, but also goes well the part of the stomach called the sieve, which has the shape of rhombic squares joined in a dizzying domino.
And the belly is cleaned by repeated washings by rubbing with oats with cornflour not given through a sieve, coarse salt or broken rice (this I learned from the Japanese who also cook this part of the veal)
And washed in many waters, clarified in even more, rinsed with a weak emulsion of vinegar, the belly becomes delicate, either thick soup or tuslama as in Gura Oborului.
But getting disgusted by these things that everyone knows, I remembered a recipe from the Swabians from the mountainous Banat, which makes neither belly nor butter.
Namely, the belly is boiled in salted water, cut into strands and left to rest. Finely chop a leek, as well as two bell peppers and fry in oil, along with salt and ground pepper. At the end, add a spoonful of sweet paprika, a teaspoon of sugar, sliced belly and water.
Boil until the juice decreases and add a kind of sauce, season with bay leaf, oregano and a pinch of salt and at the end it is served on a bed of natural potatoes or fresh potato dumplings.
I added garlic sauce and I ate this fake polenta with polenta and it was very good for me, so I recommend the version pulled by the ears ", says the chef.
1 belly of beef is washed with more water, then boiled in cold water. After boiling, the first water is thrown away and washed again in cold water. Boil salted water in a pressure cooker. put the beef belly in boiling water, close the airtight container and boil for about 2 hours (otherwise it would take about 4 hours).
2 Until the belly softens, clean the onion and garlic and chop finely. The tomato is immersed in hot water and peeled, finely chopped, as well as the bell pepper after removing the stalk.
3 Cool the pot, open it, remove the boiled belly and cut it into thin slices (the thickness of a pencil)
4 Heat the oil in a saucepan, add the onion, stirring constantly, then the pepper, the paprika and 1 dl of water. Add the belly and garlic, then season with salt, pepper, cumin, marjoram and cook for approx. Â½ hour, over low heat, to penetrate the flavors and thicken the juice.
Slice the chicken breast into thin slices and powder them with salt (1/4 teaspoon) and pepper. We leave them on a plate and take care of the dough.
Beat the 3 eggs well with the rest of the salt and start adding the flour, alternating it with water. Homogenize very well, obtaining a thicker liquid dough than the pancakes.
Separately, put the 150 grams of flour on a plate and start preparing the schnitzels for frying.
Put the oil in the pan over medium heat and let it heat up.
We pass the snails through the flour and then we pass them through the egg mixture, after which we fry them in the hot oil. Let them brown then turn them on the other side. When they are ready, take them out and put them on a paper napkin to avoid excess oil. In this way we will proceed with the rest of the meat slices.
The snails can be prepared in the oven if you want to avoid frying: after passing through flour and egg, place them in a tray lined with baking paper. Bake at 200 degrees, for 30 min & ndash 40. After 15 min turn on the other side.
We will also start preparing the puree. We clean the potatoes, wash them, cut them into large pieces and boil them with water and a tablespoon of oil. After they have boiled, drain all the water.
Add the milk, butter and salt and start to pass them with a spiral or grill. We will get a fluffy and fine puree.
Now that we have finished the puree, we start assembling the plate, each one as he likes. I used lettuce leaves, parsley leaves, baked pepper strips and sour cucumbers for decoration.
I thought that my plate would have a little color.
I recommend this recipe because it is very easy to make and the taste is extraordinary. I think we all love this dish, easy to make and delicious.
I wish you good appetite and all the best!
The average grade given by the jury for this recipe is 10.
Recipes with Gina Bradea & raquo Recipes & raquo Chicken breast snacks with mashed potatoes, fried or baked
For starters, I placed the beef bones in a large pot with 4 L of cold water, 4 teaspoons of salt, bay leaves (optional) and peppercorns. I put the pot on the fire and waited for it to start boiling. I picked up the foam from the surface as it formed. I reduced the heat to medium and covered the pot halfway with a lid. I let the bones boil for 2 hours. At the end I put out the fire, took the bones out of the pot (our puppy Iggy also enjoyed a few days of chewing bones) and strained the soup, moving it to a clean pot. If you don't have a second large pot you can strain the soup into two smaller pots and wash the first large pot & finally move the soup back into it. What a good flavor this soup can have! It is well concentrated, dropped by about a quarter & # 8211 left about 3 L of concentrated beef soup.
Until the soup boiled, I had time to take care of the belly noodles.
If you want to do it with a fresh belly, it would be good for it to be cleaned and washed like everyone else. Find it here recipe for fresh belly soup with vegetables as well as how to clean fresh belly. There is not much difference in taste but many will want to know that they also have vegetables in it.
The pieces of fresh belly were cut to different sizes - some as big as a palm, others as long strips. Unfortunately, I also received "honeycomb" parts. The belly of the beef has 4 compartments: rumen, net, leaves and clot (in butcher language) or rumen, reticulum, omasum and abomasum (in veterinary language).
Image source: By Pearson Scott Foresman - Archives of Pearson Scott Foresman, donated to the Wikimedia FoundationThis file has been extracted from another file: PSF A-10005.png, Public Domain, https://commons.wikimedia.org/w/index .php? curid = 3541895
What we eat in the belly soup is the rumen. Unfortunately, there are also pieces of the reticulum, those with a honeycomb type mucosa. Do not bathe if they are well cleaned and washed. At least that's why I was lucky so that by a simple rinse in cold water I got rid of cleaning the belly pieces. If you catch an unclean belly you will have to struggle with this operation. You can find the best beef belly cleaning guide here in the world. He will explain step by step how to rinse your belly with vinegar, baking soda, how to rub with corn to whiten it and many other useful tips.
I heated the bone soup in the 8 L pot. I filled the concentrated soup with 2 L of water, bringing the volume to 5 L. I waited for it to boil and I placed the large pieces of belly in it. I let everything boil for about an hour.
I left the pot on low heat and took out the pieces of belly in a strainer. They're half cooked.
Now is the time to clean them, that is, to remove their thick membranes that would not boil like the world in 3 hours. I let them cool a bit and started carefully pulling the fibrous membranes on each piece. In the picture below you can also see the "honeycombs" we were talking about.
Finally I cut the belly pieces in the form of noodles (fidelita) - approx. 0.8 mm - 1 cm and about 4-5 cm long. You can cut them as you wish.
The pieces of belly (along with the cartilage detached from the bone) passed back into the soup pot. I left them on low heat (20 minutes).
Belly soup & # 8211 traditional Romanian recipe extremely tasty and fragrant, with a velvety texture. Although it takes longer to cook than other soups, this does not mean that it is difficult to make. We teach you below the step-by-step recipe for traditional belly soup!
Traditional belly soup recipe:
The belly curve is a preparation consumed in all areas of the country. In principle, it has the same preparation, but the ingredients may differ depending on the region. The delicious taste of belly soup can be obtained very easily at home if you are careful at every step. Here's what you have to do!
Traditional belly soup
The traditional belly soup is ready. Now you can serve it with a hot pepper and cream, to taste.
- salt the belly pieces and then pass them through
1. flour, egg and breadcrumbs or
2. by flour, egg and again flour, or:
3. you can add a little corn in the flour and make another option :. flour, egg and flour mixed with a little corn
4. flour with grated Parmesan cheese, beaten egg and then breadcrumbs, etc. for the variants are almost infinite
- Heat the pan with oil and fry the pieces one by one (they can also be baked in the oven heated to maximum on the baking paper tray, until they are browned, but although much lighter and healthier they last longer). In the pan with oil when they turn brown, turn them on the other side and leave them until they become golden and crispy again.
In this recipe the snails are mini, some thin slices like sticks because I bought the belly already cut. But you can also make normal snacks from larger pieces of belly.
Very good next to a mashed potato, boiled or baked potatoes but also as a snack / appetizer, finger food or for a meal on green grass because they are good even cold.