In Russia, few people know how to cook pork ears so that the dish was not only delicious, but also look festive. Normally, we use them only as one of the ingredients for the aspic. In some countries in Europe and Asia for this product is treated with great reverence. At them it is a real delicacy. For example, in France, pig ears are prepared only for the holidays. Their first boiled, then baked, beautifully decorated and served to guests. In Asia, they often marinated and consumed as a snack. However, in fact, and in another case - this tasty dish that is very much like members of the household and guests.
Therefore, if there was a question about how to prepare pork ears, we can safely use the traditional European and Asian recipes.
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Pork ears in Korean
Ingredients:
Pork ears - 2 pcs.
Apple cider vinegar - 20-30 ml
Garlic - 4 cloves
Bay Leaf - 4 pcs.
Vegetable oil - 40 ml
Seasoning for carrot in Korean - to taste
A method for preparing pig ears:
Before cooking, ears thoroughly washed with running water, paying special attention to ushnomu opening.
Then put them in a pot, pour water, add salt and cook for about 2 hours on medium heat. Until the ears are cooked, prepare the marinade. To this end, bay leaves crushed into crumbs and mix with the crushed garlic, vinegar, seasoning for Korean carrot and vegetable oil. After a one and a half to two hours cooked pig ears being removed from the broth, a little cool and cut into thin strips. The marinade is added, carefully mixed and sent to a refrigerator for a day. Serve snacks require cold.
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Roasted pig's ear in French
Ingredients:
Pork ears - 6 pieces.
Onions - 2 heads
Butter - 50 g
Wheat flour - 2 tbsp. l.
Celery - 100 g
Milk - 1 tbsp.
Root parsley - 20 g
Cooking method:
Pork ears thoroughly washed and placed in a large saucepan. There also add peeled parsley root, celery and one whole onion. Optionally, you can add or fragrant black pepper. French chefs believe that many spices or luggage - the ears do not become worse. Further, the contents of the pan with cold water and put to boil on medium heat for about 2 hours. Approximately half an hour until cooked soup should add salt to taste. When the ears are ready, they get them from the broth, cool and cut into strips.
Baking smeared with butter and spread on his ears cut. On top put sliced onion half rings. The sauce is prepared separately. For this purpose, heated skillet butter, flour is added and stirred. When the flour and lightly fry acquires a golden color, add the milk in a saucepan. The mixture is whipped whisk to avoid lumps. Pour prepared sauce pan with ears and a bow. Sprinkle with grated cheese on a coarse grater. Bake for 15-20 minutes follows dish at 180 ° C.
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Pressed pork ears in Chinese
Ingredients:
Carrots - 1 pc.
Pork ears - 2 pcs.
Onions - 1 pc.
A mixture of five peppers - 5 g
Bay Leaf - 2 pcs.
Ginger - 1 hour. L.
Carnation - 1-2 pieces.
Soy sauce - 30 ml
Brown sugar - 2 h. L.
Star anise - 1 pc.
Cooking method:
Pork ears cleaned, thoroughly washed. They were then put in a saucepan and fill with cold water. Add the carrots and cut into cubes whole, brown onion. Broth bring to a boil, remove foam. After you add all the remaining ingredients and cook 2, 5:00 to simmer under the lid. Ready pig ears being removed from the broth, cut off the fat of the (optional) and put Sudoku rectangular shape. Between the ears, you can put a piece of carrot.
Further Sudoku added little broth (approximately 1/4 capacity) and set load, so that the tabs are covered with liquid. In this form, placed in a refrigerator overnight. When the snack hardens, the load is removed. Sudoku with lugs for a few seconds into hot water is lowered so that the contents can easily be put on a plate. For snacks are served soy sauce, grated garlic or horseradish.
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A festive appetizer of pork ears
Ingredients:
Minced meat - 300 g
Pork ears - 2 pcs.
Grated carrots - 200 g
Garlic - 4 cloves
Gelatin - 1 package
Green - 1 bunch
Egg - 1 pc.
Salt, spices
Cooking method:
Pig ears are boiled in water for about 1 hour. After being removed from the broth and allowed to cool. Cooled down ear sprinkled with salt, spices and placed on a piece of foil, sprinkle gelatin. On top lay half the carrots and sprinkle again with salt, spices, gelatin. Next is all chopped herbs, garlic. In minced add egg and spices, spread on garlic and sprinkle with gelatin. After stuffing all the layers spread in reverse order, starting with the garlic. Each layer of lightly sprinkle gelatin.
When all of the ingredients used, the top cover snack second ear and tightly wrapped in several layers of foil. Then also tightly wrapped in several layers of an edible film. Put in a saucepan with cold water and cook about a half hour. Over time, your ears being removed from the water and not turning, put the press. The cooled roll with the pressure put in the fridge for a couple of hours. When a dish is cut and decorated with greenery.
Contents:
Delicious steaks trout
Fried trout with mayonnaise
Trout fried in breadcrumbs
Trout in white wine sauce with shrimp
Armenian dishes - trout
Trout - a rather unusual fish, meat, and which is white, and red. Sea trout can be very large and weigh several kilograms, river and lake are usually the size of a man's palm.
Any dish of trout are very useful, tasty and refined.
The meat of this fish contains high amounts of vitamins, protein, amino acids, minerals and polyunsaturated fatty acids omega-3, are very useful for the human body, besides, they can not produce them on their own. Trout is an excellent dietary meals, helps get rid of excess cholesterol in the blood and is very useful in diseases of the cardiovascular system.
How to cook the trout's easy, fast and tasty?
Cook the trout can be a variety of ways, but the trout cooked in a pan, in addition to the benefits, and has an excellent taste, which is sure to please the whole family and guests.
Here are collected the best recipes are simple trout in the pan that can prepare anyone.
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Delicious steaks trout
This dish is cooked very quickly and easily, and looks right royally. And if the finished dish beautifully decorate and serve with a side dish and a spoon of caviar, guests have the impression that on this dish were busy afternoon. For the perfect side dish of boiled potatoes with herbs, potato "country-style" or potato fries.
Necessary ingredients:
Trout - 700 gr .;
half a lemon;
olive oil - 3 tbsp. L .;
salt, pepper, rosemary (to taste).
Cooking method:
The fish is cleaned, gut, wash, cut into steaks and put in a bowl. Then sprinkle steaks with salt, pepper, rosemary and pour the freshly squeezed lemon juice. Leave on for 20-30 minutes.
Heat the pan on the fire, pour the oil into the hot oil and put the steaks. Fry for 7-8 minutes over medium heat, then turn and cook with the lid open another 4-5 minutes. After that, close the pan with a lid, reduce the heat and cook the steaks for 5-7 minutes.
Cooked fish need to bring to the table at once, beautifully decorated with sprigs of herbs and lemon slices.
Bon Appetit!
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Fried trout with mayonnaise
The dish turns out very fragrant and sweet taste thanks to mayonnaise.
Necessary ingredients:
Trout - 2 kg;
onions - 2-3sht .;
mayonnaise;
breadcrumbs;
vegetable oil;
salt pepper.
Cooking method:
You must first clean the fresh fish, gut, to separate the head and fins, wash well and cut into steaks. Then, put the steaks in a deep pan, add salt and pepper. Pour the mayonnaise and mix thoroughly. Leave to marinate for 30 minutes, without placing in the refrigerator.
Onions, peel and cut into half rings. Then fry it in a pan until golden brown and put it on a separate plate.
After marinate the fish, you need every piece of roll in bread crumbs and put on a hot pan with vegetable oil. Each piece fry on all sides.
Cooked fish out onto a plate and garnish with fried onions on top.
Bon Appetit!
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Trout fried in breadcrumbs
Necessary ingredients:
Trout - 0, 6 kg;
Eggs - 2 pcs .;
onions - 2 pcs .;
vegetable oil;
flour and bread crumbs;
salt.
Cooking method:
First, you need to clean the fish, gut, wash well and cut into slices. Then each piece sprinkle with salt and roll in flour.
After that you need every bit of dip in egg and roll in breadcrumbs.
Heat the pan, pour oil into it and put the fish. Fry on both sides until cooked.
Cooked fish out onto a plate and pour the juice, formed during cooking. You can decorate with parsley, lemon slices and onion rings.
Bon Appetit!
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Trout in white wine sauce with shrimp
Necessary ingredients:
Trout (fillet) - 450 gr .;
half a lemon;
white wine - 0, 25 cups;
vegetable oil;
salt pepper.
For the sauce:
Shrimp - 150 g .;
butter - 25 gr .;
flour - 1 tbsp. l.
Cooking method:
First, the fish must be washed, salt and pepper and sprinkle with freshly squeezed lemon juice. Leave on for 20-30 minutes.
Fry in vegetable oil in a frying pan until golden brown. Then reduce the heat, add the white wine and simmer for 15-20 minutes under the lid.
Prepare the sauce: it needs to boil the shrimp in a little salted water, peel them and put in a blender. Add them to the 4 th degree. tablespoons of water in which they were boiled and all ground to the consistency of a cream.
In a separate pan fry flour, add butter, mix well and add the chopped shrimp. Then give the sauce for 3-5 minutes.
Drizzle the finished fish shrimp sauce and serve.
Bon Appetit!
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Armenian dishes - trout
Trout - lake trout. It refers to the Armenian cuisine. This is a very simple recipe to prepare trout is possible even in the presence of guests.
Necessary ingredients:
Trout - 1 kg .;
dry white wine - 100 gr. (instead of wine, you can use household vinegar);
butter - 50 gr.
Cooking method:
The fish is cleaned, gut, wash well and divide into portions. Season with salt.
Butter cut into thin slices - 1, 5 mm thick, put on the bottom of the pan, put the pieces of fish.
If you use a non-stick frying pan, then cover with a lid, put on a slow fire and cook for 10 minutes - in this case, the fish will turn in its own juice. If you use a cast-iron frying pan, you need to pour the water so that it covers the fish, cover, put on a slow fire and cook for 20 minutes.
Then pour the wine, close the pan with a lid and cook for 5 minutes over low heat.
Prepare fish out onto a plate in the form of whole carcasses. You can decorate with olives, lemon slices and pomegranate seeds. They are not only a great decoration, but also a pleasant and tasty complement to the fish. The dish can be decorated with fresh and tarragon (tarragon).
