How To make Fattig Mand Bakals
3 Eggs
3 tb Sugar
3 tb Heavy cream
1/4 ts Salt
1/2 ts Cardemon or
1 ts Brandy flavoring
1 1/4 c To 1 1/2 c. flour
Beat eggs until light. Add sugar and heavy cream. Beat well. Add flavoring. Add flour, mix well to make a smooth dough. Roll out to 1/8" thickness. Cut into 1 1/2" strips cut diagonally every 4". Make 1" slit in either end and slip ends through. Fry in deep hot oil until light brown. (About 1 1/2 minutes.) Drain, cool and sprinkle with powdered sugar. Recipe from Grandma Ruby Brush. -----
How To make Fattig Mand Bakals's Videos
BOSTAN KEBAB RECIPE
BOSTAN KEBAB RECIPE
Ingredients
1 kilo (4) eggplants
2-3 tablespoons of oil
1 dry onion
3-4 green peppers
half a kilo of medium-fat minced meat
2-3 cloves of garlic
1 dessert spoon of tomato paste
3 medium-sized tomatoes
1 dessert spoon of salt
1 teaspoon black pepper
1 teaspoon chili pepper
oil for greasing the pyrex and eggplants
for the sauce
1 teaspoon tomato paste
1-1.5 cups water
DESCRIPTION
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酥锅的做法 传承百年的鲁菜 Su Guo
酥锅 (Su Guo),有人叫它北方的佛跳墙,是山东博山地区的特色菜,也是过年家家必做的年菜。本期视频分享了调酥锅汁的关键比例,以及酥锅装锅时的顺序安排原则。传统酥锅的味道就是酸酸的,很开胃,又解腻,大家可以根据自家的用醋种类和口味微调。
⬇️????⬇️????⬇️ 配方在下面 ⬇️????⬇️????⬇️
【配方】
猪肘和猪蹄 1300g
猪颈骨 1200g
鲭鱼 300g
豆腐泡 220g
泡发好的海带 500g
大白菜 900g
藕 250g (1 小节)
大葱白 150g (2 根)
生姜 100g (1 节)
酱油 330g (1⅓ 杯)
陈醋 500g (2 杯+3 汤匙)
料酒 80g (⅓ 杯)
白糖 30g (2 汤匙+1 茶匙)
花椒 6g (1 汤匙)
大料 5g (3 个)
桂皮 8g (⅓ 根)
香油 50g (4 汤匙)
[Ingredients]
Pork Hocker And Trotter 1300g
Pork Neck Bones 1200g
Mackerel 300g
Tofu Puffs 220g
Soaked Kelp 500g
Napa Cabbage 900g
Lotus Root 250g (1 Small Section)
Green Onion White 150g (2)
Ginger 100g (1 Knob)
Soy Sauce 330g (1⅓ Cup)
Mature Vinegar 500g (2 Cups+3 Tbsp)
Chinese Cooking Wine 80g (⅓ Cup)
Sugar 30g (2 Tbsp+1 Tsp)
Sichuan Peppercorn 6g (1 Tbsp)
Star Anise 5g (3)
Cinnamon Stick 8g (⅓ Stick)
Sesame Oil 50g (4 Tbsp)
酥锅的做法步骤:
1.猪肘子和猪蹄先烧汗腺;排骨浸泡1小时,去血水;干海带泡发至柔软, 卷成卷用棉绳捆起来;鱼切大段;取一些大白菜帮;藕去皮,切厚片;大葱切大段;生姜切厚片;炸豆腐泡准备好。
2.花椒,八角和桂皮装进茶包备用。
3.调酥锅汁:混合酱油,陈醋,料酒和白糖,醋与酱油的比例是1.5:1。尝一下味道,如果酱油不够咸,加一点点盐或者老抽。
4. 装锅:平底大锅下面放盘子防止糊锅;铺上大白菜叶;上面依次放排骨、⅓ 葱姜、调料包、海带、肘子和蹄子、⅓ 葱姜、藕、鱼、⅓ 葱姜、豆腐泡。锅的侧面都用白菜叶围起来。从最上面浇入调好的酥锅汁。盖上大白菜叶。食物应高出锅10cm左右。盖上锅盖,压上倒扣的蒜臼子。
5.大火烧开,大约30分钟后,食物高度回落,可以盖上锅盖了。转小火咕嘟2-3个小时,具体看食材多少和性质。
6. 关火,放凉;揭掉最上面的白菜叶,浇上香油;最好冷吃,也可以加热食用。
7. 冰箱冷藏保存3天,随吃随取。吃不完的可以冷冻。
#酥锅
#博山酥锅
#济南酥锅
#酥锅做法
#山东酥锅
It will make the neighbors jealous! Super delicious homemade pie recipe #79
It will make the neighbors jealous! Super delicious and easy pie recipe from my grandma. My grandmother loves this recipe for its incredibly unique flavor and simplicity. Prepare a delicious lunch or dinner quickly and easily and everyone will be amazed. The most delicious homemade vegetable pie! Cook with love! ????
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INGREDIENTS:
For the crust:
210g (1 cup and 1/3 cup) of flour
130g (4,58 oz) room temperature butter
1 egg
2 tablespoons of water
For the filing:
half a cabbage
1 onion, dill
120g (4,23 oz) of cheese
a pinch of salt and sugar
4 spoons of sour cream
a handful of cranberries
3 eggs
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chocolate drops (optional)
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