You will need
- 1 kg fresh fish
- 2 medium onions
- 4 garlic cloves
- parsley root
- Bay leaf
- allspice and peas
- salt (preferably rock)
- pan or pot
- water 2.5 liters
Before you start making the soup, decide what fish you will use. Best for a classic soup fit ruff and perch. Be sure to rinse the fish with clean water. If you're using a very small fish, gut it is not necessary, and the fish of average size needs to be gutted and rinsed again. Be sure to remove the gills – they give the ear the bitterness. Be sure to remove the eye because of them, the broth will be cloudy.
Put the prepared fish in the pan or pot, cover with cold water, add the peeled roots, coarsely chopped onion and simmer for 40-60 minutes.
10 minutes before end of cooking put a Bay leaf, pepper and salt. After 10 minutes, the broth is ready strain. If you want to lighten the broth, add the pressed caviar or black caviar. To do this, 50 g of caviar, grind in a mortar, gradually adding cold water. Ultimately, you need to dilute the eggs in a glass of cold water, then add a Cup of hot soup, stir and pour gradually into the pot of soup: after you pour the first portion, the ear must boil, then pour the rest.
When the ear is again boiled, remove the lid and simmer on low heat for 15-20 minutes, then turn off the heat and allow the ear to stand 10-15 minutes.
Before submitting your ear strain, pour into bowls and place a piece of cooked fish.
If you want to cook the soup of small fish, better don't use carp, Rudd and roach – ear will not be as tasty and nourishing. And remember that a real classic ukha is cooked on a fire.
To enhance the taste and aroma add to soup a little vodka or cognac. If you want to prepare the "double" ear, in the finished and strained stock from small fish, add the fillets of larger fish, such as walleye, cut into serving pieces. Cook for another 20 minutes.
Advice 2: How to remove water from ears
The water in the cavity of the ear, can cause the development of pathogenic microflora, so it should be removed as soon as possible. And the feeling of water in ears is not pleasant, usually there is congestion and noise. If you have never been faced with such phenomena, then you are lucky and the structure of the inner ear allows water to flow inside. Some people on the contrary, even a small amount of trapped water causes discomfort.
When the water got into the ear, stand on one leg and jump up and down, his head tilted to the side. Sometimes it helps, if not, massage the inside of the ear with your finger and repeat. Not necessarily jump, you can just shake your head.
Take a q-tip and gently DAB the water out of the ear. You need to clean up until the fleece begins to stay dry, so change the cotton swab to dry often. You can just lay the ear cotton swab and lie on it. But it helps not always and not everyone, if the ear canal has a sharp bend, you will not bring relief.
Take hydrogen peroxide and place the ear. It should displace the water and destroy the microorganisms which could get together with tap or river water. Carry out the procedure you need lying on the opposite side. After 5-7 minutes, put the fleece behind the ear and sharply tilt your head sideways, the water should flow together with the peroxide.
If all else fails, go to Laura. The doctor will examine the ear and remove the water from its cavity. Sometimes no water comes out from the ear during cold when the infection makes itself known other symptoms. Prolonged congestion should alert you, not the fact that she is associated with water.
Advice 3: How to remove bitterness from eggplant
Eggplant is a storehouse of nutrients and vitamins, this vegetable is often called "vegetable longevity." Due to high content of potassium, eggplants have a beneficial effect on the work and activities of the heart. Eggplants also help in the fight against diseases of the kidney and liver, perfectly breaks down fats. Dish of eggplant cooked in almost all countries, as this vegetable is not only delicious, but also useful. There are plenty of recipes for eggplant, but sometimes they often have a bitter taste. Try to get rid of this unpleasant bitterness in just a few minutes.
You will need
Eggplants to wash, cut off the tail. Cut into circles or on a small plate (depending on the further cooking), you can just cut in half. Eggplant carefully to RUB with coarse salt and leave in a bowl for 15-20 minutes. The salt gradually melts, and the eggplant will start to make droplets. After this, wash the eggplant under running cold water or just wipe with paper towels.
You can get rid of the bitterness of eggplant, pre-wetting them. To do this, take a bowl, pour cold water and add salt depending on the amount of eggplant (in 1 liter of water you need to take 1 tbsp. of salt). Eggplant cut into slices or cubes and place them in a bowl with salt water. Cover it with a small lid and put a weight (jar of water). Leave the eggplant to vymachivanija for 20-30 minutes. After that rinse under cold water, all the bitterness will go together with the salt. If you are going to fry the eggplant, in this case, they will be less absorb the oil and get much tastier and less oily.
In fact, the eggplants in our time almost not taste bitter. But if you come across bitter, it can be easy to get rid of, if you peel away the skin. All of the bitterness go, you can prepare tasty snacks and meals.
When buying eggplants, pay attention to appearance. They should be smooth (without wrinkles) and shiny with no external signs of rot and dark spots. To the touch they should be dense, hard and heavy. If they are soft and light – so they are not fresh and maybe they have a lot of seeds.