The fact that there are useful porridge, we all know from childhood. Few escaped her mother's lectures that if there is oatmeal, you'll always beautiful and healthy. And that buckwheat is obligatory for those who want to be smart and strong. And in the same way about each cereal, favorite or hated. But somehow it always turns out that the most useful porridge - is the one which is now on a plate. And there you do not want. Becoming mothers, many of us, remembering their mothers, have repeated their words to their children. And those (that's amazing!) Likewise do not wish to have such useful porridge. Or maybe we just do not always know how to cook them properly? Any mess can cook and serve so that the fussy little (and big too) do not even notice that gladly ate least favorite product.
Buckwheat porridge. Non-standard approach
Some buckwheat seems too dry or tasteless. A sugar or honey it, alas, do not refuel. The situation will save the vegetable filling.
Ingredients:
200 g of buckwheat
4 cups water
Onions - 1 pc.
Carrot - 1 pc.
Tomato paste or sauce - 2 tablespoons
Salt
Vegetable oil for frying
Preparation:
Groats to sort and wash. Water to boil, add the barley and cook over low heat until the buckwheat will not absorb all the water.
At this time, clean vegetables. Onions finely chopped, grate the carrots. Preheat a frying pan in vegetable oil, put the onion and fry until transparent. To add the onions carrots, pour a few tablespoons of water and cook for 3-4 minutes. Newest Add tomato sauce and mix well. Turn off the heat, cover the pan with a lid.
When the porridge is almost ready, I put the vegetable filling into the pan and stir well. Adjust the flavor with salt or spices. Extinguish porridge with vegetables for 3-5 minutes and call all to the table. This porridge is good and as a garnish for meat and as a separate dish for dinner, when it is not desirable to have a heavy and fatty foods.
Oatmeal c fruit and coconut milk
Ingredients:
Oatmeal - 1 cup
Coconut milk - 200 ml
Cow milk - 200 ml
Salt on the tip of a knife
Butter to taste
For the "filling":
Sweet Apple
Punching bag
Raisins - a small handful
Prunes without pits - 2-3 pcs.
Preparation:
Boil in a pot both types of milk, when the mixture begins to boil, sprinkle in oatmeal. Perhaps the proportions have changed little, they depend on the quality and type of cereal. Read on pre-packaging, what proportions recommended there. Cook porridge, add salt, a few minutes. Turn off, add the butter, cover with a lid, let the infusion. During this time, prepare a "refueling". Apple and pear peel and finely chop or grate. Washed raisins and prunes pour hot boiling water for a few minutes, then drain the water, prunes, cut into pieces. Fresh and dried fruits add to the porridge, stir. Share porridge on a beautiful plate and serve immediately to the table.
How useful oatmeal? It is well absorbed by the body, great for the diet when gastrointestinal disease exacerbations. In addition, rich in B vitamins, oatmeal has a positive effect on the nervous system, the condition of the skin and hair.
Oatmeal is able to remove toxins, reduce cholesterol and rejuvenating effect on the entire body. Growing the organisms it is useful, first of all, its rich in protein, which is essential for an active life.
Rice pudding - an alternative to rice porridge
Cook it no more difficult than porridge. But the originality of supply can impress discerning households.
Ingredients:
Round grain rice - 100 g
Milk (cream) - 600 ml
Water - 400 mL
Sugar cane
Butter
Vanilla Sugar
Lemon peel - 1 tsp
Nutmeg ground
Preparation:
Wash rice, add to the pot of boiling water. Cook a few minutes and pour the milk. Pour the lemon zest and sugar. Put the mass in the form of a refractory (or molds), put a piece of butter, sprinkle with nutmeg. Put in preheated oven (150 C) and bake for 40-45 minutes.
Ready pudding out onto a plate and garnish with fruit, berries, jam and grated nuts.
Barley porridge - a real jewel of Russian cuisine
Do not agree? But the very name of which is porridge! Pearl barley - from the word "gem" of ancient title of pearls. And if you cook the porridge by all the rules, it would be very worthy of the name.
Ingredients:
Pearl barley - 1 cup
Water for soaking - 2 cups
Milk - 4 cups
Preparation:
Start to cook barley porridge should be in the evening. Groats go, wash and cover with water. Leave overnight. In the morning drain the water. In a saucepan, heat the milk and pour back soaked grits. Bring to a boil, reduce heat and cover. Cook for 20 minutes. At this time, turn the oven to warm it up to 130-150 C. The pot of porridge put in the oven on the middle level and leave for 1, 5-2 hours. At the bottom of the oven, you can put a bowl of water to avoid burning porridge. From time to time to look under the lid.
Perhaps cereal absorb all the milk much earlier, then you should add a cup of boiling water into the pan or hot milk. The fact that the porridge is ready, you will know, having tried it: gentle, soft, it will just melt in your mouth. We took out the pan from the oven, put in the porridge butter, sugar to taste, stir. Serve with dried fruit, fresh berries and fruit, covered with honey. Good barley and boiled in water or broth with the addition of mushrooms and onions.
Pearl barley - a grain of barley, have gone through primary treatment. With only a spine removed, leaving all the nutrients. Due to the high content of the amino acid lysine, barley has immunostimulatory and antiviral effects. Furthermore, cereal contains a high amount of phosphorus required for normal metabolism and good absorption of calcium. Dietary fiber barley perfectly withdrawn from the body toxins. And barley - good dietary product, the use of which helps to reduce weight.
Kashi any need
Barley porridge with mushrooms, millet porridge with raisins and pumpkin, rice with saffron rice fried rice with spices baked in a pumpkin, corn porridge ... List all options cooking cereals available for even the most modest budget products impossible. What a mess most useful answer possible. Each porridge contains a unique set of vitamins and minerals and the right to eat the different cereals to receive all necessary substances.
Make your diet rich in vitamins and minerals is not difficult, you only need occasionally to spend time (not money!) To find interesting recipes and solutions. To feed a family a delicious porridge every day - it is not a utopia, it is quite real, and the strength of each owner. The need for this is only your desire and a little time.
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Contents:
Peking Duck at home
Cooking Peking duck with three-course
Peking Duck recipe which you will find in this article - is perhaps one of the most famous Chinese dishes. Familiar to the Slavic table duck in Chinese chefs cooking takes an entirely different taste and aroma. According to the sources, this recipe has been known since the 14th century, since the reign of the Chinese imperial Yuan Dynasty.
In those days, as now, duck rubbed with honey and baked in a special oven. Of course, arrange a home oven is impossible, therefore, to taste the real duck, you need to go to China.
Peking Duck at home
At home, the same conditions, you can try to cook a duck on a similar recipe and technology. However, it is likely to be no worse than Beijing.
Ingredients:
large duck (preferably not live without feathers, or process is delayed, you can take and frozen)
rice wine (or rice vinegar or sherry) - third cup
honey - 4 tablespoons
sesame oil
salt (preferably sea)
Sesame oil
soy sauce
ground ginger
ground black pepper
As you can see, all the ingredients are readily available in our stores. The problem may occur only with a good duck, but to replace it with another bird we will still not recommend. Look!
Cooking method:
First step:
If you went to the frozen duck, it must first unfreeze. And do it is not in a microwave oven, and a natural way. To begin, remove it from the freezer and place in the refrigerator. Do this on the first night and the second - bird on the table, leave overnight at room temperature.
If you got a fresh duck, it must be checked for neoschipannyh feathers remaining viscera and the like. Wash and dry. We cut the duck wing tips (upper phalanx). In the area of the neck and tail of a bird may be too much excess fat, it is useless, so remove it.
Now you need to hang the duck's neck (yes, that's right). Find it for something suitable in the form of a hook, or simply make her neck loop of twine. Place "suspension" - better to the sink, as this is done in order to make a bird a hot shower. Boil the kettle and pour over it boiling water, as a result of waiting to duck skin was white.
Allow the water to drain, wipe with a paper towel duck. Now take the wine, sherry or vinegar and rub it inside and out. Give her and yourself a break for ten minutes. After that comes the turn of coarse salt. She also rubbed into the duck, inside and out. Now weft is sent to the refrigerator for another 12 hours. Because of her leftover blood will flow, it is better to give it a vertical position (hang, sit on a bottle, and the like), substituting a container underneath.
If dealing with a duck you started in the morning, until the evening, you can be free. In the evening, after 12 hours, remove the duck from the refrigerator for a new procedure. 12:00 The following is our duck again hold in the refrigerator, but in honey "mask." To do this, lubricate it with honey, even layer, and only from the outside. And - again in the refrigerator in an upright position for 12 hours. That is, until the morning.
Second phase:
In the morning turn on the oven. Organize it: put down the pan, above it - the grill grate. When the temperature reaches 190 degrees, remove the duck from our refrigerator and place on the rack, breast side up. In the pan, pour a glass of water (it does not give the bird burnt, and then wash off the fat easier), and duck along with the entire design of the grille and cover with a layer of foil pan. Leave to bake for an hour.
Cook the duck for another "beauty mask". Mix the soy sauce, sesame oil, ginger and pepper to a thick mass. An hour later, open the duck, remove the foil and remove the pan with water. Take the brush and brush the duck sauce. Add fire to 260 degrees, and send the duck back "sunbathing" for 20-25 minutes. Be careful not to burnt!
After 25 minutes (or less), remove the duck from the oven. Prepare another sauce: 2 tablespoons honey and 1 - soy sauce. Coat the duck and send them back, but under the grill. The bird was put on the bottom of the oven, and watch through the glass, she had to cover it with an even tan, but do not have time to burn. This is a matter of 5-10 minutes on average. Well, almost all! Remove the duck from the oven, making sure that the crust on it thin and crispy. Leave to cool slightly. Now you can take a sharp knife and carefully remove all bones. Meat should be cut very thinly, keeping the main rule - each piece must remain crust.
In principle, the Peking duck is ready. In addition, it had to deal with it day or two, in general, everything is done fairly quickly and easily. The main thing - time to think about this recipe in advance to buy a duck before the arrival of guests. To make the most authentic duck feed, you can still cook her rice pancakes.
Knead the dough for pancakes usual, fairly liquid. Bake them on a pancake pan, preferably without oil. I do not want pancakes golden color - in the original, they should stay pale. If you add hot pancakes in a stack, they can stick together. So it is better to cook them just before serving. A classic garnish pick cucumbers, leeks and chives. Cut into strips the first two products, and finely - third. Put the slide in the pancake, add the duck and serve. It is also possible to add the taste of dishes sweet and sour sauce hoisin.
Cooking Peking duck with three-course
Another classic recipe, of which for centuries preparing Peking duck in China has accumulated a lot really. But this is really worthy of your attention: make it a reality, you will turn feed birds in a real holiday. Three changes Peking duck - it is not just a meal, but a kind of rite, which allows to feel the spirit of ancient China. With such a spectacular serving vegan dish exactly remember, and all your efforts will pay off handsomely in the kitchen.
Ingredients:
For the birds:
duck weighing 2 kg
2 tablespoons sugar and cinnamon
onions
1 tablespoon of honey and boiled water
0, 5-1 grams of ground ginger
salt - to taste
For the sauce:
75 milliliters (one-third cup) of any broth
clove garlic
40 ml of soy sauce
a third head onion bulbs
2 tablespoons of flour
salt, sugar, hot pepper - to taste
For the pancakes:
5 grams of yeast
water, rice flour, salt (there depending on how many pancakes do you plan to do)
For the garnish and changes:
One pickled cucumber
100 grams of mushrooms
hot pepper - a few pods
tablespoon of starch
sweet pepper, cucumber, carrots - on 1 piece
vegetable oil
light beer - 50-100 milliliters
1 gram of ground ginger
third cup of beef broth
Onions - 1 pc
rice - 300-500 grams
Cooking method:
Start embody the classic recipe to life with poultry evisceration, then thoroughly wash and dry it. Then Stuff the duck with spices: a mixture of sugar and cinnamon (take them 2 tablespoons), one finely chopped onion, salt and 0, 5-1 grams of ginger. Pour boiling water over the bird, wait 40 minutes, then drench it with a mixture of boiled water and honey (take them 1 tablespoon) and let it brew in the fridge for 5 hours. Then send the duck in the oven - let fry until golden brown.
The classic recipe for Peking duck with three-course involves feeding it with rice pancakes, so we offer to do just them. To maximize originality and authenticity, so you can bake them, as proposed in the previous retseptik, but also more simple and less traditional for the Chinese version. For a nation come up with dumplings! So just make the dough as well as for all your favorite pelmeshek. The rice flour with salt, add the yeast and water, knead the dough, roll pancakes and Bake them the right amount in the pan.
Make an original and perfectly suited to the duck sauce is also very simple: finely chop the onion and garlic, mix it with hot pepper, fry it all on any vegetable oil. After connect with soy sauce, half beef broth, sugar and salt. Then take the flour (2 tablespoons) and cook it until it is golden, and then dissolve in the second half of the broth and mix with the first part of sauce. Original Chinese dressing ready.
Now you can move on to the fun part - to the filing. The first change will delight guests pancakes with slices of duck skin (you can with thinly sliced meat plates, but they should not be too much), sauce and a garnish of vegetables. To prepare the latter simply cut slices of pickled cucumber, hot pepper, onion, and beautifully arrange it on a platter a la carte.
Please note that you need to properly wrap the pancakes, put it in the center of each slice of cucumber and onion, 2-3 slices of duck skin and do not forget about a teaspoon of soy sauce. By the way, when you cut the duck skin sections from the back and breast fold in a separate bowl. This skin also served at the table, but not portioned plates, and independently, with the sauce.
While guests enjoy the first variable, prepare a second: for her finely chop duck meat (for example, to get the plates), season it to taste with salt and sugar, pour a little water into a stirred with a tablespoon of starch. Let duck's flesh could stand for 20 minutes, after which it fry in vegetable oil. Now for carrots, cucumbers, sweet peppers: cut them into cubes and lightly fry them in oil (to a state of semi-). In a deep bowl combine meat and vegetables and season them with ground ginger, again salt and sugar, add them to the broth and beer sauce and chopped onion polgolovki, bring it all to a boil. Serve the duck with vegetables to the table with a side dish of boiled rice.
And the finishing touch to a traditional feast for China - the third change of Peking duck. It is a thick soup that is brewed from the bones of birds. Cooking it should be for 2-3 hours, so prepare in advance (thanks entirely to file a duck on the table is not necessary). Boil the broth in a sufficiently strong boil, then strain, add finely chopped onion, so beloved by the Chinese, as well as half a gram of ground ginger, and 100 grams of mushrooms. Serve warm third change is necessary.
Peking Duck, recipes which, unlike many popular dishes, as a rule, do not differ from source to source and from chefs to cook, really is a traditional Chinese dish. Although the capabilities of our kitchens is not always possible to strictly follow the technology of the preparation of dishes, it's not a reason to deny yourself and family the opportunity to try something new and interesting. So be sure to make Peking duck and treat gourmet culinary holiday - enjoy your meal!
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