Ingredients:
Hisit 20 grams of dried, soaked overnight, steamed 15 minutes to 1 cm ginger, crushed
100 grams of meat chicken thigh fillets, cut into small
100 grams of crab meat
3 cloves garlic, finely chopped
1 cm ginger, crushed
6 pieces hioko fresh mushrooms, thinly sliced
1 can asparagus, cut into 3 cm long
1500 ml chicken stock
1 teaspoon light soy sauce
1 tablespoon of salt
1/2 teaspoon ground pepper
2 small leeks, finely sliced
1 egg, beaten off
1 teaspoon sesame oil
3 tablespoons of corn starch and 3 tablespoons of water, dissolve
1 tablespoon oil, for sauteing
How to make:
Saute garlic and ginger until fragrant.
Enter the chicken. Stir until the color changes. Enter the mushrooms, crab meat, asparagus and Hisit. Stir well.
Enter the light soy sauce, salt, pepper, and sugar. Stir well. Pour the chicken broth. Cook until boiling.
Thicken with corn starch solution. Stir until bubbling.
Add the eggs slowly, stirring, stirring. Add scallions and sesame oil. Stir well.
Serves 6
Ingredients:
2 ounces of meat lazy fish, cut length
1 small apple, cut into 6
10 pieces of dried dates
5 ounces of chicken sauce
1/2 ounces Mushroom
Seasonings:
20 grams of chicken stock powder
2 grams of fine salt
a little pepper
How to cook:
1. Lazy fish fry meat until dry.
2. Heat the sauce and cook all the ingredients and add.
3. Wait until all ingredients to a boil and pour into a bowl of soup, and steamed for 11 minutes.
4. Ready to be served for 2 people.
Iingredients:
1 1/2 pounds red snapper or other fish species
1 onion
100 grams of green pepper
500 grams of potatoes, diced
500 grams of carrots, cut into pieces
30 grams of parsley leaves
1 sheet of green onion
300 grams of small zucchini
1 liter of water
10 tablespoons olive oil
salt to taste
75 ml lemon juice
pepper powder to taste
How to Make:
Wash and chop all the vegetables.
Put all the vegetables, except potatoes to the pan. Pour the water and add the olive oil and salt. Cook until boiling. Reduce heat and cook again until 30 minutes.
Pick up all the vegetables, arrange on a serving bowl.
Enter the fish into the vegetable cooking water. Cook over a fire ketch, but not too ripe. Remove the fish, discarding bones.
Simmer sauce, vegetables and fish stew was used, insert a piece of potato into the gravy and cook for 20 minutes over low heat. Once cooked, mashed some potatoes and put into the sauce to thicken. Put all the vegetables and fish into the sauce, add lemon juice and pepper. Add Chinese cabbage is also good!
Serve while hot.
Serves 8
Ingredients:
1 tablespoon olive oil
1 onion, thinly sliced
500 grams of tomatoes, cut into quarters
1 stalk of fennel, thinly sliced
5 cloves garlic, crushed
600 grams of potatoes, diced
2.5 grams of red snapper, cleaned and made fillets
250 grams of shrimp
2.5 liters of hot water
1/4 teaspoon saffron or turmeric powder finely
salt to taste
ground pepper to taste
1 bay leaf sheet
How to Make:
Enter the olive oil, onions, tomatoes, fennel, garlic, and potatoes in a saucepan. Cook over low heat, stirring gently. Enter the fish and shrimp, pour all the hot water. Stir gently and put powdered saffron or turmeric fine. Add salt, pepper, and bay leaf, cover the pan and let stand for 18 minutes.
Serve while hot.
Serves 6
Tips:
Bouillabaisse is more delicious eaten with la rouille or soft potatoes.
as veriasi, instead of red snapper with other types of fish or shrimp with crab instead of a small size.
Ingredients:
2 pieces of snapper head
3 stalks lemongrass, crushed, cut into 5 cm
5 bay leaves
4-5 kaffir lime leaves
4 green tomatoes, each sliced into 4 sections
Starfruit 5 pieces, each 2 cm slices
1 lime / lemon
salt
granulated sugar
1 liter of water
8 pieces of red onion, baked, peeled
4 cloves garlic, thinly sliced
4 cm turmeric, baked, peeled
1 handful of basil leaves
2-3 red chilies, baked, sliced oblique
How to make:
Fish coated in lime juice / lemon and salt. Let stand 1/4 hours.
Cooking water. After boiling, put all ingredients except fish and basil leaves. Cook until boiling again.
Enter the fish. Cook until done.
Finally, enter the basil leaves. Turn off the heat. Ikanpun head ready to eat.
Serves 2 people
