Traditional recipes

Give me bread

Give me bread


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The other day I was walking through the refrigerated display cases in Kaufland and I saw some packages that looked like plasticine boxes: D. Yes Yes! They were surimi, but I didn't even know what surimi looked like and how to eat it :))): ">. I look at the price: 1.89 lei / 250 g and I tell myself that I have nothing to lose if I take two packages, the price seemed extremely low (it was the offer;)). So I got home and started looking for ways to prepare. I stopped at Nadina's recipe (// recipes / surimi-pane-cu-bere-12505 .html) - less the beer part: P, because it was the most handy for me. We liked the result so much!: -bd

  • two packs of surimi (500 g)
  • 2-3 eggs (depending on how big they are)
  • or breadcrumbs
  • salt / delicate
  • pepper

Servings: 8

Preparation time: less than 30 minutes

RECIPE PREPARATION Surimi bread:

Beat the eggs well with a delicate pepper powder.

Put a cup of breadcrumbs in a deep plate.

We pass the pieces of surimi through the egg, then we roll them in breadcrumbs and we place them on another plate until the breadcrumbs absorb the egg well. We proceed again to dip the surimi sticks in the egg and roll them in breadcrumbs, then let them rest on the plate again.

When we notice that the breadcrumbs are starting to dry, we immerse them for the last time in the egg and fry them on both sides in hot oil.

Heat on a paper napkin to remove excess fat and serve as such or with lemon.



Simona's World

Are you full of pork? We too! What I will present to you is not an easy food, but at least it is not pork :) Plus it is made very quickly!

Ingredient:

15 comments:

I was really thinking one day what can be done with surimi, apart from putting them in the salad.
I didn't think at all to break them.
Interesting idea, I will try when I buy.

I went on diets :). Looks great what you have on your plate :) & # 10084. I wish you a Happy New Year! & # 10084

Thank you for the invitation! I serve you dearly. I kiss you!

Last time I ate on New Year's Eve but I run to you to serve me a portion.
Pup with love!

Good morning, a nomination for the 2012 Blog is waiting for you on my blog. I hope you enjoy accepting it.
Have a nice Sunday!

Sounds good! When I return from vacation I hope to try, I am curious to taste bread.

A prize is waiting for you at my place !! Many kisses!

@Appetizing dishes, I have this curiosity too, and this version came to me from the squid and onion slices :) Pup
@Paradis, thank you! A wonderful year for you too! Kiss
@Milica, kiss me too !!
@Maria, an extra portion doesn't hurt, does it ?! Kiss
@Alexandrina, thanks for the nomination! Many kisses
@Cristina, eee .. I can only tell you to have a nice holiday! Many kisses
@Adela, thank you very much! Many kisses
@Danutza, mercic! Many kisses

Yes, I'm tired! And your idea is welcome! Kisses

Do you know that I have not eaten surimi so far? You say they're good? Let's try :)

I gladly offer you a prize (you have probably received it before) and I am waiting for you to pick it up on the blog! :)

@Flory, I'm glad you like it! Many kisses
@Brandusa, we liked it .. Anyway until you try you won't know :) Pup
@Danutza, thanks for the award! Many kisses

I'm the only one in the dark around here :) What are these surimi?

@Oltean :)) Surimi are some sticks made of fish meat paste .. or rather, it looks like a lasagna sheet rolled very well, with white on the inside and pink-strawberry on the outside :)


Breaded chicken liver - a surprisingly quick and tasty recipe!

Breaded chicken livers are so tasty that you want to eat them piece by piece. The recipe is very simple, but as a result, the liver comes out incredibly soft and juicy.

INGREDIENT:

- ground black pepper - to taste

-1-2 tablespoons oil (+ for frying).

For bread:

-80 ml mineral water (or milk / water)

-80 g of flour (3 tablespoons) + for rolling

- ground black pepper - to taste.

METHOD OF PREPARATION:

1.Wash and dry the chicken livers with paper towels. Peel a squash, grate it and cut it into small pieces. Put them in a bowl.

2.Add salt, ground black pepper to taste and oil. Stir.

3. Allow the livers to marinate for 15 minutes at room temperature.

4. In the meantime prepare the panada: break the egg into a deep bowl. Add salt and ground black pepper to taste. Beat everything until the whitish foam appears.

5.Add flour and mineral water. Stir until smooth.

6. Roll each piece of liver in flour.

7. Then dip them in the pan and place them on the pan with hot oil. Fry them over medium heat for 2-3 minutes on each side (after turning them, cover the pan with a lid).

8. Serve the breaded chicken livers as an individual dish or with a vegetable garnish.

By doing the same, you can prepare any other liver: for example, beef or pork.


Method of preparation

The pike (because I had 2 pike of about 500g each), I cleaned them of scales, intestines, I cut their heads, I washed them well and then I threaded them (I also showed how to do this in other recipes and do not return).
We debone the big bones as much as we can. Especially the big bones!
We put the fillets thus obtained in a blender and chop the meat. In the blender you can also add onions, dill, parsley and a little white bread crumbs slightly soaked in milk (the meatballs will come out more "fluffy"!).
We add the minced meat with herbs in a bowl, we add a pinch of salt and one of pepper, we break an egg and we put it over the contents and we start with those two hands to mix everything until we mix well!
We prepare on a wooden bottom a little breadcrumbs and sesame seeds.
Homogenized minced meat, we make it meatballs. It depends on you what size you give it!
In the meantime, we prepare the rest of the dishes.
Seaweed salad:
Algae are hydrated in water (preferably warm water) for at least 30 minutes.
When they are hydrated, remove them from the bowl, drain the water, mix with the finely chopped garlic, olive oil and sprinkle with balsamic vinegar. We mix everything well. Taste and if you think you need something else, now is the time to correct the taste of the salad according to your tastes.
Don't forget to season with salt and pepper!
Surimi:
Cut the surimi sticks in half.
Lightly fry them in a pan in which you put butter. When they are almost ready, pour the lemon juice over them in the pan. The sauce formed in the pan will be used to sprinkle the pieces of surimi after mounting on the plate. It's very delicious!
Rice pasta:
Pasta, like dried seaweed, is hydrated with hot water for min. 30 minutes.
Remove after hydration, drain the water and fry in a pan with a little hot oil for 1-2 minutes with finely chopped vegetables.
At the end, we pour over them the sesame oil which gave it a fine smoky aroma.
Meatballs:
In a frying pan with hot oil, fry the prepared meatballs.
When they are browned on both sides evenly, we take them out in a bowl with a paper towel to remove the excess oil from them.

Mounting on the plate is not complicated:
5 meatballs next to which we add a few sticks of surimi and rice pasta with vegetables.
We put the seaweed salad in a small separate bowl.

STORCEAG as at SF.GHEORGHE

- Put 2 liters of water with salt and pepper to boil -Cut into small pieces

Oven in the oven with rice garnish

1. The fish is cleaned and washed in some water 2. Onion, parsley, finely chopped garlic 3.


DIFFICULTY

Detailed recipe

GUIDANCE GUIDE

Cuisine: European

Preparation time: 30 min

INGREDIENTS

200 grams of surimi sticks

200 grams of diced Prague ham

200 grams of canned corn

1 small diced cucumber

INSTRUCTIONS

The first time we boil the rice according to the instructions on the package. We leave it aside to cool.

In the meantime, prepare mayonnaise if you are not ready-made or do not use commercial mayonnaise.

After we have the rice and mayonnaise ready, we put all the ingredients in a large bowl, add 5 tablespoons of mayonnaise, salt, pepper and mix everything until smooth. Our salad is ready. Serve cold from the refrigerator.


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Substances or products causing allergies or intolerances: Crustaceans, Eggs, Fish, Gluten, Soybeans

Ingredients analysis:

Non-vegetarian
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Surimi (minced fish (Nemipterus spp)), and, or (Theragra chalcogramma), fished in FAO area 57 (East Indian Ocean), FAO 71, by trawl), water, sugar, 40% sodium tripolyphosphate, Water, Cap (Wheat flour, vegetable shortening (palm), salt, yeast, sugar, colorant (e160c)), Wheat flour, Modified tapioca starch, Sugar, Crab tongs, Salt, Refined soybean oil, Glutamate flavor enhancer Monosodium), Artificial crab aroma, Egg white powder Allergen information (Wheat), Crustacean (crab), Soybean, Egg

  1. Surimi -> en: surimi - vegan: no - vegetarian: no
    1. Minced fish -> en: Minced fish
      1. Nemipterus spp -> fr: Nemipterus spp
      1. Theragra chalcogramma -> en: alaska-pollock - vegan: no - vegetarian: no
      1. East Indian Ocean -> en: East Indian Ocean
      1. Wheat flour -> en: wheat-flour - vegan: yes - vegetarian: yes
      2. plant shortening -> en: plant shortening
        1. palme -> en: palm - vegan: yes - vegetarian: yes - from_palm_oil: yes
        1. e160c -> en: e160c - vegan: yes - vegetarian: yes
        1. monosodium glutamate -> en: e621 - vegan: yes - vegetarian: yes
        1. Wheat -> en: wheat - vegan: yes - vegetarian: yes
        1. crab -> en: crab - vegan: no - vegetarian: no

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        Video: Im Very Hungry (July 2022).


Comments:

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  7. Vanderveer

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