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Summer rolls with shrimp
Ingredients (10 rolls):
- 1 package of rice noodles;
- 1 tablespoon. spoon sesame oil;
- about 20 boiled shrimp cut lengthwise;
- 1-2 small carrots, cut into sticks;
- 50 g of roasted and salted peanuts;
- 1 ripe avocado, sliced;
- fresh lettuce leaves;
- fresh coriander;
- Fresh mint;
- 10 sheets of rice paper.
for peanut sauce:
- 3 tablespoons unsalted peanut butter;
- 3 tablespoons maple syrup honey;
- 3 tablespoons soy sauce spoon;
- 3 tablespoons tablespoon apple cider vinegar;
- 5-6 tablespoons spoon cold water.
for yuzu vinegar sauce:
- 1 small sweet onion;
- 1 hot pepper;
- 1 clove garlic;
- fresh coriander;
- a pinch of salt;
- 6-7 eat. spoon white wine vinegar with yuzu;
- 2-3 eat. spoon cold water.
Doing:
1. To make the peanut sauce, mix together the peanut butter, maple syrup, soy sauce, and apple cider vinegar. You should obtain a thick consistency dough that must be diluted with water and mixed very well to obtain the sauce of the desired thickness.
2. To prepare the Yuzu vinegar sauce, chop the onion, hot pepper, garlic and fresh coriander as finely as possible. Put everything in a small bowl and pour white wine vinegar with yuzu (to cover the chopped ingredients), stir. If the flavor is too intense, dilute with a few tablespoons of cold water.
3. Pour the rice noodles into boiling water, hold for 5 minutes, strain and pour cold water. After draining, place the pasta in a bowl and mix lightly with a tablespoon of sesame oil to prevent sticking. Rice noodles prepared in this way should be seasoned with peanut sauce and yuzu vinegar sauce and mixed well.
4. Briefly immerse the rice paper in cold water, drain the excess, and place it on a table or a damp towel. In the prepared rice paper, put the prepared ingredients in a stack in order: 2 shrimp, 2-3 fresh mint leaves, some fresh coriander stalks, one lettuce leaf, straw-cut carrots, previously prepared rice noodles, a teaspoon of peanuts and a few slices of chopped avocado. Carefully wrap everything (like making pigeons or wrapped pancakes) and try peanuts and yuzu vinegar sauces.
TV3 photo Summer rolls with shrimp
Crispy Crusted Pork Bacon with Quick Pickles
Ingredients:
- About 3 kg of pork bacon;
- 1-2 tablespoons spoon mixture of spices for fried meat;
- especially virgin olive oil;
- you go out.
marinade:
- 1 glass of apple juice;
- ½ glass of beef or chicken broth;
- 3-4 eat. maple syrup spoon;
- 3-4 eat. spoon glasses of apple cider vinegar;
- 3-4 eat. spoon pure olive oil;
- 1-1½ eat. spoon you come out.
for quick pickled cucumbers:
- 0.5 l of water;
- 0.1 l of acetic acid (9%);
- 1 tablespoon. cumin spoon;
- 1 tablespoon. spoon yellow mustard grains;
- 1 tablespoon. spoon black mustard grains;
- 4-5 tablespoons brown sugar spoon;
- 1 tablespoon. spoon salts;
- 4-5 garlic cloves;
- 1 hot pepper;
- 2 large cucumbers;
- 1 blue onion
Doing:
1. First clean, rinse and dry the pork ribs and cut the skin approximately every 1 cm.
2. Mix the meat marinade with all its ingredients and, with a food syringe, inject it into the meat every few centimeters. Leave part of the marinade to grease the meat during cooking. Rub the meat with a mixture of fried meat spices before cooking.
3. It is recommended to fry the pork bacon prepared in this way in a barbecue box.
4. Place the side on the parchment paper with the skin facing down and place it in a can on a raised rack to allow air to circulate around the meat. Bake at an internal temperature of approximately 170 ° C for approximately 40 minutes. Then turn the meat over, drain the skin, sprinkle the entire surface with a very thin layer of salt and fry in a barbecue box heated to 200-220 ° C for 10-15 minutes, until the skin is crisp .
5. It is recommended to make a quick pickled cucumber salad with this bacon. Pour water, vinegar into the pan, add spices, sugar, salt and minced garlic, hot peppers and bring to a boil. Pour the boiled marinade over the thinly sliced cucumbers and onion. After cooling, you can try the marinade.
TV3 photo Pork bacon with crispy crust
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