How to cook suimono
Unusual for Europeans are the names of Japanese dishes that are exotic taste: gunkan in cucumber gunkan with caviar, Tory Kenko yaki nabe, teriyaki, chahan fried rice sifud, misosiru, suimono.
The unusual name of the "suimono" is translated from Japanese as "that drink." It is both hearty and light transparent seafood soup with added soy sauce.
To cook at home suimono, it is necessary to take:
- 150-200 g of seaweed;
- 4 cups of water;
- 5-10 cm of white stalk of leek;
- 1 lime;
- 1 tsp light soy sauce;
- 1 tsp of sake;
- 150 grams of tofu.
First of all, boil the Dashi broth. To do this, pour the seaweed water and leave for an hour. Then bring to the boil and simmer for 7-10 minutes. Then seaweed remove, and the broth cool.
Leek and lime wash and cut into thin slices.
In Japan suimono eat in 2 stages. First drink the broth, and then eaten with chopsticks solid components of the soup.
Bring to a boil the broth, add the soy sauce and sake. Cook for another 3-4 minutes, then remove from heat and strain through a gauze filter.
In a deep bowl put the diced tofu and fill it with broth. Decorate suimono slices of leek and lime.
The recipe bhajji chili
No less distinctive of Indian cuisine, the original names of the dishes which also offer little in the way of the Europeans: bhuna of Coombe, Palak murg, dhania of Jing, jafrani shorba.
Indian cuisine is characterised by a large number of herbs and spices that are added to food separately and in mixtures. Indian chefs create not only spicy and sharp taste, but also healthy meals. Some stimulate digestion, others calm and peaceful, others add PEP.
To join the national cuisine of India can be prepared bhajji. Make this dish from chili, which plays in the country's cuisine is an important role.
Bhaiji chili is the main dish, although it may be spicy snack. For its preparation you will need:
- 4 large green chili peppers;
- 1 bunch fresh mint;
- 1 bunch cilantro;
- 100 g chickpea or pea flour;
- ½ Cup of water;
- ½ Tsp of turmeric;
- 1 tsp of cumin;
- 1 tbsp ghee;
- 1 Cup of vegetable oil;
- 1 lemon.
Thoroughly wash the peppers, dry, cut lengthwise into 2 halves, keeping the tails and remove the seeds.
Mint and cilantro wash, dry and finely chop with a knife.
Then prepare the batter. To do this: add in a bowl of gram or pea flour, pour in water and mix thoroughly. The dough should have the consistency similar to liquid sour cream. Then add to the batter with turmeric and cumin, chopped cilantro and mint, salt.
In a pan heat ghee and pour it in the batter. Mix all until smooth.
In a deep dish very well heat the vegetable oil. Halves chili dip by one in the batter and fry in vegetable oil until Golden brown.
In addition to bhajji is recommended to apply popular in Indian cooking sauce green chutney.
Peppers are ready place on a paper towel to remove excess oil.
Cut the lemon in half. Bhajji put hot pepper on plates, drizzle with fresh lemon juice and immediately apply to the table (in this case, the batter is especially tasty and crunchy).