How to salute fat at home so that it happens, gentle, tasty, melted in the mouth and caused admiration for everyone who will eat it? Options are thousands, and everyone likes to like his recipe, how to solit fat. If you have anything so far and you are first going to pick up the fat at home yourself, then choose, try, experiment - some of the recipes you will definitely like it. But first I need to buy fat. It should only be chosen for the salting, not very thick fat. It should be white or slightly pinkished color, without yellowness. You can use both the "clean" fat and pieces "with a slot", that is, with subtle streaks of meat. The skin should be soft, clean and easily separated from the sala. Salo Classic Salad Kilogram Salah Do bars, sprinkle with a large salt and remove the cold for two days. Then boil the water and lower the lard along with the onion husk. Salt with bass do not shake. Add two heads of chopped garlic into the pan, several laurel sheets, a teaspoon of ground black pepper, a glass of a teaspoon of ground red pepper, a few peas of fragrant pepper and salt. Salts put more - no too much will not take. Join the Salo 5-7 minutes, cool, wrap in paper and remove in the freezer. A day later you can try. A sharp fat recipe, how to salt fat at home, for those who love sharp. Lease in a saucepan of 7 glasses of water, pour a glass of large salt and a handful of onion husks, bring to a boil. Salo dance with such pieces to enter the pan and lower it into the water so that it completely covers them. Boil 10 minutes and leave to cool in the brine for a day. After a day, the lard must be removed from the brine, dry and bother rubbing with red ground peppers and crushed garlic. After that, the fat wrap in foil or paper and remove into the freezer. Salo cooked thus stored for a very long time, keeping freshness and amazing taste.
Kimzy (Korean Cabbage)
Ingredients:
- 1 kg. White cabbage
- 3 tbsp. Spoons of salt
- 1 medium bulb
- 1-2 garlic slices
- red ground pepper
White cabbage cut into stripes, suspend salt and
Leave for several hours. Onions and garlic finely cut and mix with red pepper. Then mix with saline cabbage, shifting into the clay pot, put the load on top and leave for 2-3 days.
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Cream soup made of mollusks or Clam Cheder. Klam Cheder - a specific, very popular American dish. This is a kind of thick chowder with double mollusks, except for mussels and oysters. Traditionally, the chaupener is prepared from saline pork, onion, tomatoes, milk or sour cream, butter and fish (for example, cod) or clams. Some old recipes of this dish also add wine. In general, Clam Cheder is an excellent option for fantasy and improvisation about the ingredients, their quantities. This dish, in any case, will take a special place in the gallery of your tastes. Here is one of the best options for this interesting soup.
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Hostess at a notes
1. To remove the excess bitterness of the onion, it is necessary to put it in cold water after cutting.
2. The cut half of the bow does not lose their taste, if it is lubricated to a margarine cut.
3. The beginning of the bulb will remain fresh if it is put a cut on a plate, sprinkled with salt.
4. If the washed greenery is tightly wrapped in foil and put in the freezer, it will be fresh 2-3 months. Moreover, unlike dried or saline, absolutely will not change its smell and taste.
Well, we go home with a simple catch - a pike under a kilogram, and a small ocunder (litter-dried), and we look forward to the following weekend, and there - unknown places along the city feature, new reservoirs, fishing, and, of course, our Favorite SUVs ...
RaceTrack Playa is a place where the stones are walking by themselves.
There is Racetrack Playa in the Death Valley. This is a dried lake bed, covered with a tactic crust (relief shape formed when saved soil drying) with small cells. In the middle of the lake rises the rock, giving a variety of plane landscape monotony.
On the surface of the lake, you can find tens of tracks.
pechen Treski Here is a recipe for the preparation of delicious salad made of canned cod liver.
We need:
4 middle kartoshina
Canned peas
Bulb
Salted mushrooms
1 Cod liver can
Potatoes and eggs boil, cool and cut.
Pain mushrooms. Onions clean and crush.
All mix and roll out into our mixture from tin can liver together with fat. And again everything is finely cut. For this salad, the smaller everything is cut, the better. Only then add canned polka dots. Mix. Salad ready. Mushrooms in this salad is, of course, on an amateur. If you do not really like this combination, then mushrooms can be replaced with fresh cucumber. Cucumber is a win-win version. How to pickle mushrooms is told here.
And another little advice. In the store, choose only the liver of the highest grade. Well, if the bank is written "done in the sea."
If it is the first grade and the inscription "Made from frozen raw materials", then this is not necessary. It is impossible.
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Smoked mackerel at home without smoking
Author 1 Recipe Alina Shikhghamzayeva:
How to salute the scumbers so that our mackerel looks like smoking, we will need:
Fresh-frozen mackerel - 3 pieces (medium); brine: water - 1.2 liters; salt - 3 full tablespoons with a slide; sugar - 1.5 tablespoons; tea is black dry - 2 tbsp.; Louchy husk - 3 full handstones.
Salt of mackerel at home.
Preparing brine. In a water saucepan, soluble salt, sugar, dry tea, and thoroughly wash the onion husk. Go to a boil, cover with a lid and give to cool. Strain. Scumbin cleaned, remove tail and head, rinse. Manufactured fish to put into enameled or glassware.
Author 2 Recipe Olya Polonskaya (Sizay):
I make a skombus as follows: 2 Large mackerel (without a head) Bulk brine and put on 4 days in the refrigerator, then dry overnight. Brine: 4st. Tea spoons pour boiling water, I add 3T. Salt and 3t. Sugar Supplies. Fill fish with cold gum. Try not regret, very tasty.
Author of the 3rceptor Elena Chernova (Borovsky):
on 2 kg of mackerel, 4store sugar spoons, 8stole salt spoons, a lot of a lot of onion husks - all boil, cool, cool, add 2store spoons of liquid smoke. Fish remove head, guts, pour with cold brine, put a 3-day in a cold The napkin and hang over the tail for a day (you need to sit down from the fish, the fat is dripping). BON APPETIT!
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How to salute fat?
Recipe fourth
Fast salt with garlic and pepper
Take fat in quantities as in the second recipe. Prepare it without applying spices. Then, in a saucepan, sufficient for the placement of two sled pieces, pour cold water. It is necessary to take into account so that subsequently the volume of the loaded Sala has not supplanted water from the pan. Press with water to install on the stove and bring to a boil. With the help of forks of the canteens, get the cooked fat in boiling water. Bring to a boil and reduce the heating temperature. At low temperature with weak boil, cook thin fat in 2-3 cm 8 minutes, thicker than 10 minutes.
At the end of the predetermined time, remove the fat with the forks to the clean plate. Give him a slightly cool. Just in order not to scream. Next, with hot lard, do all the operations as in the third recipe.
After the first day, the larger inverted, as described in the second recipe. Leave the inverted lard on one day.
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How to pickle seler.
Fresh-free searer I saline myself. It turns out very tasty, and the savings are tangible, because Salted herring is much more expensive. MARINADA layout Such: 1 liter. 6 Buildings of Cales 3Walls Caxapa CaxaPa PepsOkow - Steyk 6-7 3 Lady LCTA, a bit of cloves, Cinnamon and Coriander, note that in 1 kg of the searer 5-6 pieces. They are perfectly placed in a three-liter bank. There are approximately 1.5 liters of brine on their fill. Patches count themselves. Sellish defrost, clean, worked, you can remove the head, but you can pick up straight with the heads .. Fish is well rinsed, put it in a jar. . You can solicit herring entirely or cut into large pieces. We put water for brine. We lay down all the ingredients, let me boil and breathe 1-2 minutes. We remove from the fire. The brine must cool. Laying herring in a jar. Fill with chilled brine. We close the lid and remove into the refrigerator. After a day, the herded garden is ready. If you leave another day - the herring will not be low. If you need to save it longer, pour into a can with brine 1 tablespoon of 9% vinegar. You can save the finished selayer and in another way. Ship it into another jar or container, sprinkle (on your taste) with ground black pepper and pour vegetable oil. Then she is capable of stored in a half-round half.
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How to salute fat with garlic.
Requires:
Fat
5-6 cloves of garlic
salt
Pepper black ground and peas
Bay leaf
Cooking:
Before soring the fat with garlic, we cut it into small pieces. And every piece to cut into a few more pieces, but not cut the skin so that the fat does not fit.
Garlic cloves cut into records, mix with ground pepper and peas.
Then we take apart every piece of the sala in the loboral-salt mixture and we peel each piece of backed garlic petals.
Salted fat is tightly folded into a deep plate. We shift each piece of sala in a laurel sheet. Then cover the tank with the lard with a flat plate and put on top of the press
We leave the fat for several hours at room temperature, then remove one day in the refrigerator. After that, clean the fat from the surplus salt, we put in the package and remove into the freezing chamber.
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How to salute freight hot
First you need to take mushrooms, of course, freak, umbrellas of dill, remove seeds from them, salt, just not welded and non-iodized, and to taste garlic.
After the forest with mushrooms, it is necessary to remove the garbage, chew, leaves, and immerse in a water container. It is necessary to take it by the number of mushrooms. The legs in mushrooms are desirable to cut, leaving around a centimeter at the hats. It must be done so that the top rows do not break the hats at the lower rows.
Each mushroom must be rinsed, then rinse it either thoroughly from the remnants of the earth, ideally make an increase of 45 degrees, in such a position the water is comfortably flushes everything from the legs to the edges of the hats. If there are nanile contaminants on the hats, you can take an old toothbrush. Washing mushrooms, put in dishes.
After a thorough wash, you must put mushrooms in a saucepan and put on fire. After boiling water, it is necessary to continue cooking for another twenty minutes.
In the bucket, and it should be definitely clean, sprinkled salt on the bottom thin layer, distribute the dill by seeds, cleaned and chopped garlic. We begin to lay a row of freight, down legs. After laying the first row, we apologize it, then laying the next row. And so we continue to alternate salt and mushrooms until they end.
We set the plate to the top so that you try to cover the mushroom surface to avoid mold, put the back to the plate. If the water selected from mushrooms, they did not cover them, the share of the one in which they were cooked. Water must fully hide all mushrooms.
Let three days cost, are arranged. After that, all mushrooms take and put into the jar, a three-liter will fit on top of the mushrooms to lay a blank cabbage sheet. And now we need to bite the banks with polyethylene lids. Week will pass as one day, and mushrooms will be ready.
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Sawn to the mackerel at home. And in order to sleep to the mackerel at home, we need:
1 liter of water
4 tablespoons salt without a slide
2 tablespoons sugar without a slide
2 tablespoons of vinegar
3 pieces of laurel sheet
3 black pepper peas
2 peas of fragrant peppers
We take freshly ice cream scumbers, my under running water. Silent.
Prepare 1 liter of water and spices. Tighten into the water salt, sugar, laurel lit, pepper peas. Let it be boiled for 2 minutes. Enjoy, add vinegar. Pieces of mackerel fold into the jar, pour marinade. A day ready.
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Scientists did not find out so long ago that the fat is less harmful than it was considered. So now without fears, you can afford a slice-other appetizing product and pamper yourself by a subchanger in the onion husk, which is not very difficult to be preparing and who will be seduced even an avid vegetarian.
A little bit of terminology and primary knowledge
The subchanger is called a segment from pork belly, in which the rods of meat are versed with a gentle lady. For the preparation of a conceived delicacy, the subchannel is taken necessarily with the skirt. Sometimes it is cut off, but tastier, juicy and seductive, the dish comes out, in which the skin is still saved.
To get a gentle and fragrant subcircle in the onion husk, the meat is required fresh. In extreme cases, the cooled; If the fat has already been frosting, it will lose both in aroma, and in softness.
Basic option
It is even surprising how diverse recipes with photos (subchanits in the onion husk), step-by-step describing the cooking process. If you have separate small strips of Sala, it is reasonable to use the express method of its preparation.
From several large bulbs, the husk is believed, washed well and poured with water. It dissolves salt at the calculation of the half-table per liter of water. Lavra and pepper peas are added here (at their discretion). At the cold brine is laid down, and the saucepan is put on the stove. The liquid must completely cover the meat pieces.
After boiling, the fire is screwed, and the sudine is left to boil softly for 10 minutes. It is then removed, but the subshits in the onion husk and the brine leaves until a complete cooling on half of the day - for the arrangement and acquisition of the shade and the lunch of smoked.
The next day, the brine is absolutely frozen, spices are mixed: paprika, crushed garlic, ground pepper (red and black), coriander seeds. This composition, each piece is cooked from all sides, after which it turns into his piece of film. A day in the refrigerator, as much in the freezer - and Delicates are ready!
Appetizing roll
No less interesting is another way how to cook the subchanits in the onion husk. To do this, its sufficiently long piece is required, which will be prepared entirely. It needs to be rich enough on both sides (an approximate glass of coarse salt will go to the shelf of the original material). The inner side is satisted by the accomplished laurel and peas (better mixed black and fragrant). The subchacher turns into the roll and is not tied too hard: in the process of cooking, the meat will slightly swell. The bottom of the pan is lined with a clean onion husk with 4-5 heads. It holds a convolution on it; From above it should be covered with the same quantity of husks. All this building is poured with water so that nothing of it penetrates. The saucepan is placed on a slow fire and leaves for three hours on it. Then the roll unfolds hot, from the inside wakes up with her beloved seasonings and chopped garlic, turns over and packed in a film or foil. It will need to withstand in the refrigerator until completely cooling. Some hostesses advise to withstand the pitchers in the onion husk not only in the cold, but also under the oppression. They say, it is better to have an extra liquid, and the delicacy acquires a pleasant density.
Subsamers in the onion husk in a slow cooker
Our cooks could not but develop a recipe and under wonderful kitchen assistant. Especially since it is being prepared by the subsection in it practically without the participation of the hostess.
A suitable piece of pork is stupid by garlic slices; The bottom of the bowl will be supplied to the husk, removed from 5-6 lows, laid out the fat. From above, it is sprinkled by the broken laurel leaves, poured with water, into which the salt is added - about a pair of spoons without a slide on each liter. The extinguishing mode is turned on by an hour and a half. Then the cover is folded, but the subshits are not extracted to the cooling, so as not to acquire looseness. After the pickle of the brine, the meat is rubbed with garlic (it is possible with the addition of spices and herbs). For testing, several pieces are cut off, and the rest is traditionally freezed, wrapped in the film.
From the subchanger in the onion husk, excellent sandwiches are obtained. It can act as a snack, and as a meat component of dinner. In the latter case, it is especially harmonious with it fried potatoes or vegetables in any form.
The pitchers are fat from the animal belly. It is better to choose with a large number of meat.
Cooking:
I had a piece of sludge a long form, so I folded it in half. Before folding, you need to grasp the fat salo and put a sliced \u200b\u200bgarlic into the inside and slightly sprinkle with black ground pepper.
We fold the fat and associate it with threads. If a piece of sala is small, just soda it with salt. Garlic and pepper can be grateful in the finished form.
Pour a 1.5 liter of water into a saucepan, add 3 tbsp. Salt spoons and several lowful husk petals (for color). Water should almost cover the top of the sala. Bring water to boil and remove the husk.
Put fat into boiling water and wait for boiling, then reduce the fire. Cook with slow boil until the meat is ready (approximately 1 hour). If the fat is completely without meat, cook you need 20 minutes. You can add pepper peas and bay sheet into water.
Remove the saucepan from the fire and leave the fat in the marinade until a complete cooling.
After cooling the fat, remove from the brine, dry the napkin, remove the threads and grasp the mixture of peppers (to taste). Wire fat in foil or parchment paper and send to the fridge. An hour later you can eat.
I specify salt in the recipe. Salo is impossible to reduce, but we have it with meat, therefore it is better to boil downstairs in the water, a little straw than you boil soup. And then the finished fat (but not from the meat side) you can graze salt with pepper.
Do you know what I want to tell you today? How to cook pork pitchers. That's just no need to ironically shine and think that it can not be delicious. How can I! It's all about the right recipe for which the subchanits in the onion husk turns out very gentle, fragrant, beautiful and so that you just lick your fingers! Here is my recipe - just such. I do not bake a subchannel, like many, I cook the boiled pit. And not just boiled, and the pitchers, boiled in the onion husk with spices.
Thanks to this, the meat with the lady turns out not only pleasant to taste, but also very beautiful - with a dark surface, but without a crust (as usual, if you cook the bottom of the oven). The more good this recipe - it is difficult to spoil, because the whole process is quite simple. True, the preparation of such a subcort is occupied by a certain time, but this does not mean that you need to do something at the same time.
Just the subcort should be necessary and how to boost, and breed, and impregnate with spices. But your patience will be rented in full, rest assured! So how to prepare the pitchers in the onion husk: a step-by-step recipe with all the details at your service!
Ingredients:
- 1 kg of pork subchanits;
- 3-5 garlic teeth;
- 2 Large hives of onion husk;
- 1 tablespoon salt;
- 1 \\ 3 - 1 \\ 2 teaspoons of a black mixture of peppers;
- 0.5 teaspoons of ground laurel sheet (or 1-2 laurel sheets).
How to cook the subchanits in the onion husk:
Subsitors rinse with cold water. Thoroughly rinse skin and rinse again. We wipe the subshits with a paper towel to remove excess moisture.
On all sides, we turn the Salt and Lavrov Lavig. If there is no laurel sheet powder, we break the leaves on small pieces.
Onion husks put in a colander and rinsed under running cold water.
We select a pan for cooking a subchanger so that a piece be placed in it smoothly, the edges were not beyond. Approximately half of the husk put on the bottom of the pan. Put the pitchers.
I fall asleep the remaining husk. Pour cold water into the pan - it should cover all meat with a margin.
We bring water in a saucepan with a subchanger to a boil on average fire, then rearrange it to the smallest burner, set the smallest fire and tom under the lid about 100-10 minutes. Then we turn off the fire and leave the subchannel for another 3-4 hours in the brine.
After the subcircle is imagining, take it out and give a stance of water.
Garlic let out through the press. Then they seek the garlic and a mixture of peppers.
After that, we wrap up the pitches in the food film or put in the closing container and put it in the refrigerator for 3-4 hours.
Frozen subcorts cut.
Recipes of dishes with a subchange are a real find not only in terms of application, but also in relation to the family budget savings, it is not expensive, but the treats, the main ingredient of which he is will delight lovers of something simple, tasty and satisfying. It is not difficult to cook pork boost, it can be baked in a sleeve or foil - in the oven, in coals, in a slow cooker, cook with spices, plant, pick up. In the ventilation form or baked in the oven, for example, it is often used for sandwiches - a good idea of \u200b\u200ba saturated snack and snacks to the boors. The aroma of garlic fatty mortar stimulates appetite well.
The five most commonly used ingredients in recipes:
It is worth noting that for the preparation of treats from the pusanna, they will not need serious skills and skills on the part of the kitchen craft - using the recommendations of experienced cooks, you can make a dish that will be successful. Who will refuse a ladded piece of melting in the mouth of Sala? And about the benefits of the last specialists have already been said a lot ...
