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A consistent, colorful, tasty and healthy food.
- 400 g vegetable mixture (from the frozen bag)
- 200 g pork
- 1 piece of ginger 1 cm
- 2 cloves of garlic
- 1 cup of rice
Preparation time: less than 90 minutes
RECIPE PREPARATION Pork goulash with wok vegetables and rice:
Put the vegetables in the wok, possibly with a little oil. Let it simmer for a few minutes. Then add hot water over them to cover them. Crush the garlic, put the peeled ginger on the small grater and add towards the end.
The meat is portioned in strips of about 2 cm. Put in a wok and leave until the water evaporates. Season and add warm water a little more than to cover it. Leave until it boils. It is also filled with water if needed.
Meanwhile, boil the rice in salted water. The ratio is 3 cups of water to a cup of rice. Boil for about 25-30 minutes on low heat, chewing from time to time so as not to get caught. When it is almost cooked, cover the pot with the lid and turn off the heat.
Season to taste.
Legume la wok
- 2 carrots
- a zucchini
- 250 g broccoli
- a red pepper
- 2 green onion bindings
- 2 tablespoons oil
- 2 tablespoons dark sesame
- 150 ml light soy sauce
- 250 g soybeans
Method of preparation:
The vegetables are cleaned and washed. Carrots and zucchini are cut lengthwise in half, then cut obliquely into thin strips. Broccoli is divided into small pieces. Cut the pepper into strips and the green onion into 3 cm pieces.
Heat the oil in a wok and put the vegetables to fry at high temperature, without soybeans, stirring continuously for about 5-10 minutes. Season with sesame oil and soy sauce.
Add the soybeans and let everything cook for another 2 minutes. Soybeans should be soft and crunchy. Serve immediately. Serve with rice.
Pork goulash soup
One of the dishes national of Hungary, goulash (& # 8220gulyas & # 8221) can be, as desired, thicker soup or stew. It is important to have pieces of meat (beef, pork, rarely lamb), vegetables, paprika and spices. Usually, tomatoes are not added, and in the case of stew, for thickening, do not add rantas, but finely chopped potatoes. There are, of course, several recipes for goulash. For example, Gulyas a la Szekely contains sauerkraut and sour cream, but we also have variants with beans (instead of potatoes and cumin are omitted), with smoked or wine. I, for one, prefer the simple option, as I had the opportunity to eat in the neighboring country. Spicy, aromatic and filling, goulash soup is perfect for the weather outside, having the ability to saturate and set your blood in motion.
Since I had some bones and pork in the freezer, I adapted a little traditional recipe. I mean, instead of cooking onions, garlic and meat at first, then putting the rest of the vegetables and water, I started boiling the bones and meat. Not the other way around, but the bones with cartilage and flesh add extra flavor to the soup and make it a little thicker. Then, as I put potatoes, I did not prepare small dumplings, like those from papricas (see the recipe for Chicken Papricas).
Ingredients (for 8-10 servings):
& # 8211 pork bones with meat on them 1 kg
& # 8211 pork pulp 500 g
& # 8211 onion 2 pcs. mari (315 g)
& # 8211 carrots 4-5 pcs. (205 g)
& # 8211 parsley root 2 pcs. (130 g)
& # 8211 celery 2 stems (175 g), but you can also put celery root
& # 8211 garlic 5 puppies (22 g)
& # 8211 potatoes 4 pcs. (540 g)
& # 8211 paprika 1 teaspoon tip
& # 8211 hot paprika 1-2 teaspoons (depending on how spicy you like it)
& # 8211 cumin 2 teaspoons with tip
& # 8211 oil 2 tbsp
& # 8211 salt, pepper
In a larger pot, boil 3 liters of water. When it starts to boil, put the bones and the pulp (cut into cubes). Foam several times, until no foam is formed at all. Let it simmer for 40-45 minutes. Add the onion (pieces), the carrot (slices), the parsley root (diced) and the celery stalks (slices). Add the potatoes (cut into cubes) and simmer until the vegetables penetrate.
In a pan, heat the two tablespoons of oil. On low heat, heat the garlic passed through the press. Be careful not to lose sight of it so it doesn't burn! Add the two types of paprika and cumin. Leave it on the fire for a while, then put the mixture in the soup. Bring to a boil, add a little pepper and season with salt.
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1. To start, I prepared the cooked rice. I put in a small bowl two measures of water and one of boiled rice, I put it on the fire until it started to boil, I let it boil for 1 minute after which I stopped the fire and I covered the bowl with a plate, leaving the rice to swell.
Duck breast placed on a saucer which, in turn, is placed on a bowl surrounded by water
2. I prepared the duck breast in steam, as follows: in a not too big pot (see photo) I put a bowl in the middle, a higher bowl I poured water into the pot and into the bowl but without exceeding the height bowl on bowl I put a plate on which I placed the duck breast with the skin down I flavored the chest with thyme and put the lid on the pot. I let it boil for approx. 45 minutes, until almost all the water has evaporated.
3. After the duck breast has softened well, I browned it for 2 minutes on each side in a hot pan with two tablespoons of oil, until it caught a little crispy crust. I took it out of the pan and cut a mincer into slices of max. 1 cm.
Ginger and garlic in olive oil in a wok
4. I put two tablespoons of olive oil in the hot wok and added a little ginger and 2-3 sliced garlic cloves, mixed with a wooden spatula and put the Mexican vegetables. I mixed with a spatula for 1 minute and put a cup of hot water over the vegetables. I put a lid on the vegetables and let them soften and the water evaporated. Vegetables should not be overcooked and should be kept firm, not to rot.
We put the Mexican vegetables over the ginger and garlic
5. When the water has evaporated, add the rice over the vegetables (which in the meantime incorporated all the water), stir continuously with a spatula for 2 minutes, sprinkle with freshly ground pepper and add a tablespoon of soy sauce. Taste and add salt to taste.
Add the rice over the Mexican vegetables
In general, any food must be tasted in the intermediate stages, in order to intervene in the preparation process and to harmonize it with one's own taste and desires. Taste the vegetables before adding the rice and check the firmness, if they are better cooked then put some more water in the wok to boil a little more. Same with rice. Usually vegetables and rice are prepared al dente.
Add freshly ground pepper and soy sauce
If you prefer it with more soy sauce, you can add more but carefully because it is salty and you can also season the aroma with various spices, because only the tastes are not discussed. There are no complicated things to this duck breast recipe with rice and vegetables but it is worth remembering, this way to prepare the duck breast steamed because it becomes juicy, fragrant, soft but at the same time firm so that it can slice well. I prepared the wok and I also wrote about stir-fry vegetables, duck leg garnish, or rice with mushrooms and vegetables and Chinese fried rice.
Simple and accessible illustrated recipes
Usually things are as follows. I go to the fridge and the pantry, I make a short inventory and then I think about what and how it could be combined to be good. I must admit that I also fail. Until summer. The mistake is human and who does not work is not wrong. Following the "inventory" I used for this dish:
- half a casserole of pork shoulder (the other half I seasoned it with pepper and lemon, put it on the grill and ate it in the simplest way, with bread)
- half a casserole of pleurotus mushrooms (from the other half Monika made a stew)
- half a liter of milk (normal, fatter ie)
- 50 ml of Tom Kha soup paste (I bought it from Mega Image)
- boiled rice, obtained from 125 g of raw rice
I cut the meat and mushrooms into thin slices. I hardened the meat in the wok bowl in a few tablespoons of palm oil. When it penetrated, I added the mushrooms, covered them with a lid and let them simmer for about 20-25 minutes to soften the mushrooms (the pleurotus mushrooms are more woody, so to speak, and they are a little harder). In a saucepan I heated the milk, added the two tablespoons of Tom Kha pasta, mushrooms and meat. Let it simmer for another 15 minutes.
Serve with boiled rice. They may even be basmati) Good appetite.
I also brought it to work and I gave it to Elena to eat from me. She told me she was good. I know if he just said to please me ?! I liked it. I hope she liked it too. However, it is certain that no one died. : D
Pork with vegetables
350 gr pork muscle
2 tablespoons oil
2 cloves of garlic
1 cm ginger root, cut into thin slices
1 carrot cut into sticks
1 diced red pepper
1 celery cut into thin slices
1 tablespoon chestnut puree
75 gr white bean puree
2 tablespoons rice wine or cherry liqueur
2 tablespoons water
300 ml pork soup (from concentrated cube)
1 teaspoon sugar
1 teaspoon Malay
Cut the meat into thin slices.
Heat the oil in a wok.
Then add the crushed garlic, ginger and slices of meat and fry for 3 minutes on high heat.
Stir continuously all this time.
Add the carrot, the diced peppers, the celery, the chestnut puree and keep the wok on high heat.
After 3 minutes, put the bean puree in the bowl, mix well and leave for another 3 minutes on the right heat.
Then remove the ingredients from the wok and keep them warm, covered.
Pour the rice wine, pork soup into the wok and add the sugar.
Put the wok on the right heat.
Make a homogeneous paste from cornmeal and water and add it to the wok sauce.
Boil the sauce for a few minutes, until it thickens.
When the sauce has reached the desired consistency, put the meat and vegetables kept warm in it and cook for another 2 minutes, on the right heat.
Spicy pork with vegetables
We continue the walk through the Chinese cuisine with a very simple recipe to make: SPICY PORK WITH VEGETABLES. Be at peace, don't get rid of my obsession with Chinese food, at least until I pass the love of my new WOK, which is currently the mainstay of my kitchen.
Ingredients for spicy pork with vegetables:
& # 8211 500 gr of boneless pork chop
& # 8211 a bag of Chinese vegetables
& # 8211 fish sauce (nam pla)
& # 8211 hot chili sauce
& # 8211 sweet and sour sauce (optional)
& # 8211 3 cloves of garlic
& # 8211 a teaspoon of ground ginger
& # 8211 starch
First of all, heat the oil well in which we put the 3 cloves of garlic cut into pieces. The role of garlic is to flavor the oil, so after it browns a little, we remove it from the oil. We cut the pork into strips, which we add through the starch and brown them in the WOK on all sides. When the pork catches a golden crust, take it out of the pan and keep it warm.
We put the vegetables, which we harden together with 3-4 tablespoons of hot chilli sauce and a teaspoon of ginger. When the vegetables are ready, put the pork back in the WOK, mix well and at the end we put the sweet and sour sauce, which we use to soften the chilli sauce.
I served the pork with boiled rice separately - one cup of rice to 3 cups of water. I personally like Chinese food primarily because it cooks very quickly, ideal for the greedy like me :))
Rice With Vegetables And Pork
Rice with vegetables and pork. To 200 g of rice add 500 ml of water and 2 3 tablespoons of oil. My pilaf of pork and lots of vegetables had a great time with my family and guests. Wash the rice well and leave it in cold water for about an hour. Towards the end, add the rice noodles and then the tarragon.
Pilaf recipe with vegetables and pork to cook a pil. 1 cut the meat into 1 1 5 cm strips and put it in a bowl. This recipe for rice pilaf with vegetables and pork is very simple. I mixed gently with the spatula in the pot with rice and meat.
Match the salt and make the spices over low heat when it starts to boil and leave for about 1 hour. Pork preparation with Chinese rice. The pork I used from the meat is cut into smaller cubes. Only in step 11 will you mix the two meat and rice dishes.
Boil the rice then cover with a lid and leave at room temperature. Rice pilaf with pork. For successful culinary photos use nikon d3500. Serve plain or with sour cream.
And at 8 10 you make a risotto using liquid from the stew. We put over the meat 2 3 tablespoons olive oil 2 tablespoons soy sauce chopped parsley a pinch of freshly ground pepper a teaspoon of paprika and a teaspoon of coriander a teaspoon marjoram thinly sliced garlic cloves. The vegetables are cleaned and washed. And here people simply cooked with ingredients they found in season and stretched the dishes as much as they could to reach them for several days.
Especially in steps 1 6 you make a meat stew. The berries are not glued to each other and the texture of the pilaf is aerated and not sticky. After 30 minutes, add the rice to the vegetables and meat. The oil is applied so that it does not stick and has a pleasant appearance.
Mother wife cook blogger economist manager cookbook author and especially man. Rice pilaf recipes how to make rice pilaf with pork and vegetables like at home mom. That is to leave the pot of meat on the fire until you prepare the rice separately steps 8 10. Pilaf with pork.
If you liked our recipe, peasant soup with pork and vegetables, don't forget to review it. Finally this rice pilaf is ready. Finely chop the onion and garlic, cut the pepper into cubes and grate the carrot. I started by heating the oven to 180c.
I make home-made bread from meat, I fill borscht, I make all kinds of preserves for the winter.
Pork with vegetables and wild rice
For today's lunch I chose an easy dish I would say, but not only easy to eat but also to obtain, Pork with vegetables and wild rice.
I thought both of myself (it's already a bit hot outside for sitting by the stove) but also of those who are inspired by my recipes, to offer them a tasty but quick way to prepare a lunch.
350-400 gr diced pork meat
1 teaspoon shrimp paste
1 teaspoon green curry paste
1/2 teaspoon red, spicy curry paste
Wild rice mixed with basmati rice
We have already cut the pork into cubes, we put fish sauce, rice vinegar and 5 spices on it and we left it to marinate until I came back from the market.
I cut the carrots into sticks, the bamboo as well, one green onion I cut into small pieces and the other I cut into slices.
I prepared all the ingredients in advance so that when I start cooking I have them all ready and everything goes very fast.
In a wok, I put sunflower oil, finely chopped green onions, green curry paste, shrimp paste, spicy curry paste, I mixed well, then I added the pieces of meat and let it brown lightly on the fire. fast for a few minutes.
I then added the carrot sticks, a little water and simmered to penetrate the meat.
Near the end I added the bamboo sticks, vanilla essence (a few drops), honey and tarragon, and after all I put sliced green onions and put out the fire.
I boiled the rice together with the anise and the cloves, to a measure of rice I put two measures of water and a little pink Himalayan salt.
I used the same measure for both rice and water and boiled in a saucepan with a lid until the rice softened and the water was completely absorbed.