I suggest you prepare a wonderful snack - pickled fat. Salo is very useful in small quantities, it contains fat-soluble vitamins, unsaturated acids that purify vessels from cholesterol. Also in the fat contains lecithin, which is very useful for the body. Of course, Salo is very calorie, but we know the measure with you? Salo in cooking is used in second dishes, and in soups, and in snacks. Let's cook marinated fat today. I will show you and the traditional option, and the express recipe. Interesting? Then let's get up!
It is important to choose a good fat, you can with meat streaks, and it is possible without them. If the match is easily included in the fat, it means that your choice is faithful. Prepare the necessary ingredients: fat, vinegar, garlic, spices, salt. For the express recipe, the onions will be needed.
Take a marinade. In the pan of 0.5 liters of water, add salt, bay leaf and spices, put on fire.
Salo needs to be washed and dry with paper towels. We can cut the fat into small pieces, approximately 5-6 cm. For quick marination, cut the fat on plastics. Garlic cut the plates, we mean salty. Onions cut half rings.
First, we prepare the fat on the express method. Plastics salad with stripes. Garlic (2-3 teeth) let go through the press, add a mixture of peppers and salt. Pretty times all the ingredients in the mortar.
In the appropriate dishes lay the layers of the lanes, missing each layer of garlic mixture and shifting onions.
The marinade in the meantime, I boiled, add vinegar to it and cooled to room temperature. Fall marinade fat with bow and garlic mixture.
I'll cover our capacitance with a lid (or plate) and leave for 2 hours. After the time of time, pickled lard can already be treated! Serve with greens, black bread and pickles. Excellent snack to strong drinks. Salo gentle, sharp, very tasty. Bon Appetit!
Now we will deal with the rest of the lard. Let's place pieces into suitable dishes, I will add a sharp pen.
We will put our capacitance with larin marinated for 2-3 days, covering the lid. You do not need to clean the refrigerator. When the fat wakes up, you can pull it out of the marinade, sprinkle with paprika and salt and wrap in parchment paper, leave for a couple of hours.
And now it's time to try and this is pickled fat. Great, sharp, very tasty! Bon Appetit!
Hurry to health!
