Watercress, arugula and mizuna with radish, daikon and sour cream dressing Carrot and Green Onion Soup Peppermint soup’

Chicken stock 1.5 l
King prawns 8 pieces
Peppermint 200 g
Fish sauce 1 tablespoon
Chicken egg 4 pieces
Sugar 1 teaspoon
Lime 1 piece
Solpo to taste


Ground black pepper to taste

COOKING INSTRUCTIONS 15 MINUTES

  1. Bring the chicken stock to a boil, throw the peeled shrimps into it, pour a spoonful of fish sauce, pour sugar and simmer for five minutes.

CRIB
How to make chicken stock

  1. Tear off the mint leaves, chop them coarsely and pour them into a pan with shrimp and broth. Stir and immediately remove from heat. Add lightly beaten eggs, stir them in a saucepan with a whisk so that they curl, salt and pepper if necessary.

CRIB
How to prepare the world

  1. Pouring soup into plates, you can squeeze a quarter of lime in each.
    TIP FOR RECIPE
    Fish sauce is a salty thing, if you use a store broth or a cubed broth, then these are also salty things. So be careful with salt, so as not to overdo it.

Chives 100 g
Honey1 tablespoon
Carrot 2 pieces
Lemon1 piece
Olive oil 50 ml
Chicken stock 1 l
Cilantro 50 g
Sesame seeds 20 g

COOKING INSTRUCTIONS 20 MINUTES

  1. Fry chopped green onions in olive oil. Add thinly sliced ​​carrots and lightly fry it with onions. Add lemon juice diluted with honey. Simmer for a few minutes.
  2. Pour in chicken stock and simmer a little more.

CRIB
How to make chicken stock

  1. Then remove from heat, add chopped cilantro and mix in a blender.

TOOL
Blender

  1. Serve by dropping a little olive oil into a bowl of soup and throwing a pinch of fried sesame seeds.
    TIP FOR RECIPE
    For this recipe, it is recommended to take large carrots.

Arugula 100 g
Watercress 100 g
Mizuna100 g
Dill 50 g
Parsley 50 g


Radish 100 g
Daikon100 g
Mustard 1 tablespoon
Sunflower oil 2 tablespoons
Sour cream100 g
Solpo to taste
Ground black pepper to taste

COOKING INSTRUCTIONS 10 MINUTES

  1. Finely chop the daikon and radish. In a deep bowl, mix daikon, radish, lettuce with roughly chopped parsley and dill.

CRIB
How to chop greens

  1. In another bowl, mix the mustard with sunflower oil and sour cream, salt and pepper.
  2. Stir the contents of the salad bowl with the sauce.

  3. TIP FOR RECIPE
    In the role of a green base, lettuce leaves with mustard and pepper scent perfectly emphasizing the taste of white radish and red radish are used here. You can use not two, but three or more types of radish: for example, take more green and black. The latter, however, is bitter for a salad in its pure form, so you can pre-lightly marinate it in vegetable oil or in sour cream sauce.

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