Recipes of exotic dishes
Fish in sweet and sour sauce (Chinese food)
300 g cod, 1 egg, 60 g of corn flour, 1.5 tbsp lard.
Cut the fish into thin narrow strips. Fat warm. Beat egg and dip into it the slices of fish, then roll them in flour. Fry in hot fat for 4 minutes, then reduce heat, add sweet and sour sauce and simmer for another 2 min. is Designed for two servings.
Kidney fried (Chinese cuisine)
500 g kidneys, I tsp. cornstarch, 3 tbsp oil, 1 tbsp soup greens, 250 g of celery and a handful of chopped green onions, a bit of cognac 1 clove of garlic.
Slice the kidney lengthways, remove the membranes, rinse well and cut into thin slices. Also chop the celery and onion and fry in heated vegetable oil for 5 minutes. Then move the vegetables to the side, buds and roll them in the flour, add the crushed garlic and the brandy and fry in the same pan. To kidney was a soft, they need to fry on high heat in just 4 minutes 2 minutes before end of roasting add the greens. Apply immediately with pilaf rice.
Chop this stew (Chinese cuisine)
250 g chicken, 300 g of cabbage, 3-4 stalk of green onions, 2 cloves of garlic, 3 tbsp of greens for soup, 1 faceted glass pods beans or fresh mushrooms,,0,5 cups of peas, 1 tablespoon cornstarch, 0.5 cups of vegetable oil, 0.5 stakannogo broth, salt.
Cut meat very thin and small slices or cubes (chicken pre-boil). Cabbage leaves slice crosswise. The bean sprout, wash. Onions and garlic are finely chopped. Mushrooms clean, wash and cut into thin strips, mix with herbs diluted in water starch. Vegetable heat oil in a large pan, fry the meat and moved to the edge of the pan; gradually, one by one, put into the pan the garlic, mushrooms, cabbage, green onions and, stirring, fry (products must remain pretty solid). Meat mix with vegetables, add diluted starch (meat broth). Saute for 5-10 minutes and serve with rice crisp. Designed for 3-4 servings.
Chicken with pineapple in Chinese
250 g boiled chicken meat, sliced 1/4 pineapple, 100 grams asparagus, 0.5 St. l. greens (or soy sauce), ginger powder, vegetable oil, chicken broth, 2-3 tsp of corn starch, a little dessert wine, pepper, salt.
Prepare marinade mixture of greens with 1 tsp corn starch, 1 tbsp oil, pinch of salt and pepper. Chicken meat cut into thin strips and mix with the obtained marinade. When the meat is well saturated with this mixture, heat remaining oil in pan and fry chicken meat. Then add steamed asparagus and pineapple. Saute all on low heat under the lid. To prepare the sauce take the remaining starch, pineapple juice, ginger on the tip of a knife, mix everything and pour in boiling chicken broth, add dessert wine and the sauce to pour over chicken. Serve with pilaf rice. Designed for 2-3 servings.
Tan su Yu – sweet-and-sour candied fish
500 g of any fresh fish, 0.5 St. l. vegetable oil, 1-2 tbsp sugar, 1 tbsp soy sauce (or greens), ginger on the tip of a knife 200 g of leeks, a handful of fresh or 50 g of dried mushrooms, 2-3 potatoes, vinegar, salt.
Fish clean, wash and cut into pieces, fry both sides in oil until crisp. Take a small clean pan with handle and bake sugar in it (it should be brown). Then pour into a saucepan some vinegar, put salt, herbs, ginger, finely chopped leaves of the leeks, mushrooms, thin sliced (dried mushrooms previously soaked for 2 hours), raw potato slices and put it all to simmer. When the vegetables are soft, add burnt sugar. The sauce should be moderately thick and quite sour. Pour it over the still warm fish.
Chickens in the egg (Japanese cuisine)
1-1/2 chicken, 2 tbsp butter or oil, onions, a handful of white mushrooms or button mushrooms, 1/3 Cup green peas, 1 tablespoon of herbs
Clean the chicken, remove the skin and bones and cook them from the broth, which must boil away before 1/4 L. Raw chicken meat cut into muddy strips and fry in heated vegetable oil before formation of a light brown, add chopped onions, mushrooms and peas, season with herbs, salt and sugar and simmer until tender. Then add the wine. Broth to cool. Of eggs very beat and pour in the broth, add other products and to distribute all 4 servings in small bowls. Cups to insert in a large pot filled with hot water and place in the oven to egg mass has thickened. Immediately serve with croutons.
Tempura (Japanese cuisine)
500 g fish fillet, 1 tbsp. L. rice flour, 3 tbsp flour, 3 egg whites, 0.5 tsp. of sweet wine, 1-2 onions, 2-3 of the sweet pepper, the root of celery.
Sauce: 3-4 tbsp dessert wine, a little ginger, 3 tbsp soy sauce, 3/4 Cup water, 1 medium size radish.
Fish fillets (perch, wire brush, plaice or other fish) cut into strips as thick as a finger. Prepare a rather thick batter of rice and wheat flour, adding protein, wine, a little water. The water should be pre-mixed with egg white and stand in the cold for the Rear. Cut the onion into rings, pepper strips, and celery – small cubes. Fish and other foods dipped in batter and fry in the pan.
For the sauce ginger finely and boil in a little water. Add the wine and herbs, remove from heat, cool and mix with pre-grated on a coarse grater radish. Fried fish and vegetables dipped in the prepared sauce. Designed for 2-3 servings.
400 g boiled chicken meat, 120 g pineapple, 120 g of stewed mushrooms, 120 g of mayonnaise, 1 bottle of yogurt, 3 tbsp white wine and mustard, lettuce.
To make 4 glasses of champagne or 4 bowls, put them inside lettuce leaves, pre-wash them. Chicken meat finely chop, just chop the pineapple and mushrooms. About to divide into the bowls. Prepare a mixture of yogurt, mayonnaise, white wine and mustard and pour it into bowls.