Posts Tagged ‘kulinariya’

Delicious and Healthy

Friday, May 3rd, 2013

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Pour this mixture on a heated pan with butter and fry. The resulting thick omelette cut in the form of noodles and large tuck them ashy-sorpa. 5. Immediately afterwards, pour in the ashy-sorpa herbs, minced garlic and allow then to the cover without fire for 3-4 minutes. 6. Before serving, remove from broth horse meat, cut it into thin slices and drop back into the broth. Main dishes Zhal 1 kg horse Posolochnaya mixture: 25 g of salt, 1 tsp sugar, 0.5 cups of garlic, 6 peas black pepper. Brine: 1 l water, a specified number of dry-solochnoy mixture.

Stings – oblong fat deposition in podgrivnoy parts of horse neck. It has to be cut with a thin prirezyu meat (no more than 10% by weight), cut into pieces in full length, cross section 2 cm, grate posolochnoy dry mixture and firmly put into a ceramic or wooden bowls a day, and then further to fill with brine and let stand for 2-3 days, followed by shaking dunk in cold water for 2 hours, then rinse in warm water and hung out to dry for at least 10-12 hours *. After that stings should be smoked at a temperature of 45-50 C for 18 h, then cooled at a temperature of 10-12 C for 4 h and drying for days at a temperature of 12 C. Here and in the future these meat products can be used either as an intermediate product in boiling salted to form, or continue their further processing of smoking. Zhai 1 kg horse (zhanbas – the rear leg) Posolochnaya mixture: 25 g of salt, 1.5g sugar, 2 hours tablespoons black pepper, 1 clove of garlic or a piece of pea-sized hing, 1 tsp azhgona (Indian cumin). Brine: 1 gallon of water, a specified number of posolochnoy mixture.

The top layer of muscles with surface fat removed from the leg semicircular pieces, rub them with a mixture of posolochnoy and hugs in a ceramic or wooden bowls and leave for a day in a cool place. Then pour 3% brine mixture and let stand posolochnoy 5-6 days, after what meat rinse, soak for 1 hour, rinsed again in warm water and dry for several hours. Prepared in this way can serve as a half-finished Zhai for drying, cooking or smoking in type to a s s. Only after smoking dried Zhai 3 days at 12 C.