Required:
squid - 1 kg.
water - 2 cups
onions - 2 pcs.
Garlic - 2 cloves
Tomatoes - 2-3 pc.
bay leaf - 1-2 pc.
pepper
seasoning "Vegeta" - 1 / 2 tsp.
dill - 1 bunch
Coriander - 1 bunch
Margarine - 50 g.
Preparation:
In a deep frying pan, pour two glasses of water, throw there parumelko sliced medium onion, two cloves of garlic, two - three tomatoes (also diced), bay leaf, a little red pepper, and squeeze the juice of one lemon. Add a little basil, half a teaspoon seasoning Vegeta, a bunch of chopped dill and coriander, 50 grams of margarine, salt to taste and, finally, put sliced julienne calamari (pre-cleaned, of course). All this is put on the fire and bring to kipeniya.Kogda mixture boils, add one and a half tablespoons flour, stirring rapidly to not receive lumps. Stew on low heat with the lid within forty-five minutes. At the very end, add egg yolk, mixed with lemon juice and ketchup.
squid - 1 kg.
water - 2 cups
onions - 2 pcs.
Garlic - 2 cloves
Tomatoes - 2-3 pc.
bay leaf - 1-2 pc.
pepper
seasoning "Vegeta" - 1 / 2 tsp.
dill - 1 bunch
Coriander - 1 bunch
Margarine - 50 g.
Preparation:
In a deep frying pan, pour two glasses of water, throw there parumelko sliced medium onion, two cloves of garlic, two - three tomatoes (also diced), bay leaf, a little red pepper, and squeeze the juice of one lemon. Add a little basil, half a teaspoon seasoning Vegeta, a bunch of chopped dill and coriander, 50 grams of margarine, salt to taste and, finally, put sliced julienne calamari (pre-cleaned, of course). All this is put on the fire and bring to kipeniya.Kogda mixture boils, add one and a half tablespoons flour, stirring rapidly to not receive lumps. Stew on low heat with the lid within forty-five minutes. At the very end, add egg yolk, mixed with lemon juice and ketchup.
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