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Hammers with onion sauce

Hammers with onion sauce


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We wash the hammers, put them with salt, pepper and put them aside. We clean the onion, wash it and cut it into scales. We cut the bacon into small cubes. Put a pot on the fire with a little oil and sauté for about 5 minutes. Onions and bacon, then add the hammers and leave for another 5 minutes, stirring occasionally.

Add the wine and turn on the heat to remove the alcohol, then add salt, pepper and cover the bowl and leave for about 60 minutes on low heat, adding from time to time hot water if the liquid drops too much. When they are ready, cook the hammers in a bowl, mix the yolks with the lemon juice and pour them over the remaining sauce. Leave on the fire for another 3-4 minutes, stirring frequently. We add the obtained sauce over the hammers.

Serve hot on a "bed" of natural potatoes, puree or whatever garnish you like.


Preparation:

1. I prepared the hammer soup from two pork legs and the fat-free part from the head. In general, anything can be used to prepare this soup peripheral from pork but it is good to avoid fatty parts and use the legs and ears. Put the meat to boil in cold water, in a 5 liter pot, on the right heat. Foam well when it starts to boil and add, after removing the foam, a spoonful of peppercorns and 3-4 bay leaves. Let it boil for at least 2 hours until, trying the meat, we find that it comes off easily from the bones. Along the way, as the water drops, we add more.

2. Clean and wash the vegetables: onions, parsley, parsnips, celery, 2 carrots. When the meat is almost cooked, add the whole onions and the roots cut into large pieces. Also now we put the whole garlic cloves. Let the vegetables simmer for another 30 minutes and then, with a spatula, remove the meat and boiled vegetables in a bowl and strain the resulting soup through a larger sieve, removing everything, including the bay leaves and peppercorns.

3. Let the meat cool a little, remove it from the bones and cut it into pieces and fringes. We cut the mouse on the pig's feet like the belly used in belly soup. We put the strained soup back in the pot and put it back on low heat. If there is too much fat in the soup, dampen the surface of the soup with kitchen towels and thus & # 8220extract & # 8221 the fat. We put the meat, cut into fringes, in the pot on the fire.

4. We put the third carrot on the grater and fry it in 2 tablespoons of oil, in a hot pan, the oil thus becoming a beautiful orange color. Once the carrot is hardened, we put it in the pot and it will color the soup.

5. Cut the sour donut into cubes and put it in the soup, making it more attractive and tasty. Add salt to taste and simmer for another 5 minutes.

6. Mix and mix the egg yolks well with the cream, forming the link. We take a little hot juice from the pot with the polish and gradually put it over the egg mixture with cream, stirring continuously with a fork, to gradually raise its temperature. This avoids the cheese being chewed when we put it in the pot, due to the temperature difference.

We put the liezon over 5 minutes after we stopped the fire in the pot. We also do not add the liqueur to the soup with the vinegar because the cheese phenomenon occurs. (chemical reaction related to the acid & base / fat mixture). Basically, we put it when we turn off the fire in the pot. We sour the soup with vinegar in the plate, when we eat, but not in the pot. Finally, sprinkle with freshly ground pepper.

It is eaten, I would say obligatorily, among other things, with horseradish that is prepared as I wrote here, with horseradish in vinegar, in a jar.

Hammer soup is eaten hot, surrounding the plate with a real arsenal, handy and designed to satisfy the culinary fantasy and demands of any soup: cup of cream, horseradish, mujdei, hot or hot peppers, vinegar and pepper.


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1 kg duck legs, 1 kg Jonathan apples, 1 kg red onion, 1 l semi-dry wine, salt and pepper, 1 kg potatoes

Place the duck legs in a large baking tray and season with salt and pepper. The coarsely sliced ​​Jonathan apples are placed in the same tray, as well as the red onion, peeled and cut only in halves.

Pour the wine over these ingredients, then cover the tray with aluminum foil and bake for 2 hours and 30 minutes at 170 & # 8211 180 degrees.

After this interval, the meat is transferred to another bowl. Half of the rest of the ingredients in the pan are passed together with the liquid collected in the pan, turning them into a tasty and aromatic sauce. The other half of the ingredients are kept for serving.

Separately, prepare the potatoes in the oven, in the classic way and serve as a garnish to the duck legs with apple and onion sauce, adding with them apples and onions cooked in the pan.


Method of preparation

Mix well the salt and pepper together with all the spices. Then, rub the chop well on the whole surface with all the prepared spices, put it in a plastic bag, close it well and leave it in the fridge until the next day.

Step 2: Preparation

Remove the chop from the refrigerator and allow to reach room temperature. Then wipe with paper towels on all sides to dry.

Put a large frying pan on the fire (which also has a lid and can be placed in the oven), and when it has heated up, the piece of chop is browned on all sides. We prepare the ingredients: chopped onion in quarters and garlic in halves. We add them next to the chop together with a cup of water.

Step 3: Baking

Cover with a lid and place in the oven at 180 degrees, calculating that each half kg of meat needs about 20 minutes to cook. So a 2 kg chop is ready in 80-90 minutes.


What ingredients do we use for the hammer soup recipe (fake belly soup)?

  • 1 kg of pork legs
  • 1 piece of celery root, parsley or parsnip root
  • 1 small onion
  • 1 carrot
  • 1 hot pepper
  • salt
  • vinegar
  • 1-2 cloves of garlic
  • freshly ground pepper
  • 4 yolks
  • 200 g of sour cream

CHICKEN HAMMER WITH CREAM SAUCE

ingredients
8 hammers of chicken, 400g mushrooms, salt and pepper to taste, 1 teaspoon honey, 2 teaspoons Dijonnaise sauce, 1 tablespoon peanut oil, 1/2 teaspoon paprika, 1 tablespoon lemon juice, For the sauce :, 2 tablespoons olive oil peanuts, 1 tablespoon flour, 400ml hot chicken soup, salt and pepper to taste, garlic powder to taste, 150ml Milli cooking cream

Difficulty: low | Time: 1h 15 min


Mushrooms with cream sauce

A stew (that I can't call it otherwise, maybe just "food") easy and relatively quick to embed, with a weak exotic air (due to soy sauce). It can be served as a stand-alone dish, accompanied by a piece of non-stick polenta (not instant polenta, to be made in three minutes) or as a garnish to accompany a boiled / baked / browned pork tenderloin in the oven. for about two good hours. Everything sprinkled abundantly with some Black Girl. Not really dry, just demi.

What do you need?

  • 2 bags (300 g each) of frozen mushrooms (cubes)
  • 1 tablespoon vegetable oil
  • 1 white onion, medium
  • 200 mL cooking cream with 20% fat
  • 1 tablespoon soy sauce
  • 50 - 75 mL white wine, semi-dry
  • Freshly ground mixed pepper - to taste
  • Green or dill parsley - finely chopped (optional).

How do you proceed?

Peel an onion and finely chop it.

In a non-stick pan with high walls, heat the vegetable oil over high heat.

Saute the onion for 30 seconds in the hot oil, then add the mushrooms without thawing.

Reduce the heat to medium, cover the pan with a lid and let the mushrooms simmer for about 10 minutes.

Add the soy sauce, season with pepper and let the water evaporate for another 10 minutes.

Add the wine, mix and simmer for another 5 minutes, then add the cream.

Bring to a boil, stirring, then remove the pan from the heat and cover with a lid until ready to serve. Optionally you can add a handful of finely chopped dill or green parsley.

Serve with hot polenta, or as a garnish for a baked pork tenderloin (see here recipe).


Carp with onion sauce

Duration: 90 min
Complexity: low
ingredients for 6 servings: 1 medium carp, 3 large onions, 1 cup oil, salt, peppercorns, 2 peeled tomatoes, a lemon, 1 glass of white wine, garlic.

Method of preparation:

Clean the fish of scales, empty the intestines, wash and salt. Let it sit with the salt on it for 30 minutes, during which time the sauce is prepared. Cut the fish onion, place it on the bottom of a mold together with a little finely chopped garlic, two well-ripened tomatoes, peeled and cut into thin slices, a glass of white wine, half the amount of oil and a little cold water. The fish is cut on the back, greased with oil, sprinkled with the juice of half a lemon and placed over the onion. Put in the hot oven and let the fish cook for about an hour. Return if the fish is larger and not fried well, but walking carefully, not to break.

When ready, remove the carp on a large plate and cut into slices. The sauce in which it was made is passed through a sieve, boiling for another 5 minutes. with peppercorns and pour over the fish slices.


Video: Bryce Menzies: 2020 KOH T1 WIN. 4K


Comments:

  1. Ashtin

    you don't have to try all of them one after the other

  2. Faejin

    It exclusively your opinion

  3. Ruck

    It agree, rather useful phrase



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