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Following the guide of an almost perfect burger, I made some wonderful burgers. Yeah, almost perfect. :)))

Chop the chicken breast and mix with 2-3 tablespoons of olive oil. You can add a little more oil or melted butter, if it seems too dry.

Mix in a bowl the minced meat with finely chopped onion and garlic, balsamic vinegar, mustard, egg and spices. Knead until a well-bound paste is obtained.

Spread the mixture on a food foil greased with oil, then cut the burgers into a round shape. The burgers thus obtained are placed on a plate greased with oil and left to cool for a few hours.

Meanwhile, fry the potatoes, cut the tomatoes into slices and slice the pickles. Cut the buns in half.

The burgers are cold on the grill over medium heat, taking care not to dry too much. when they turn to one side, place the cheese slices on top and fry until it starts to melt.

On the bottom of the buns put a few french fries, a slice of tomato, a burger with cheese, grease with mustard and ketchup, again tomatoes, pickles and french fries. Cover with the lid of the bun.




What is Edamame?

Edamame is young soybeans, usually still in the attic. Because the grains are young and green when taken, edamame soy is soft and edible, not as hard and dry as the ripe soy that is used to make soy milk and tofu.

Some grocery stores, such as Trader Joe's, also sell green edamames that have been cut out and are off the bridge. This edamam is great for adding to green salads, for making edamame salads or for adding rice dishes or Japanese food, but the flavor of the bridge is great if you just want a quick snack of edamame.

(Note that the bridge itself is not edible).

Edamame served in the attic is a popular appetizer at most Japanese restaurants and is a great choice for vegetarians, vegans or anyone who wants to eat healthy, especially because it is packed full of healthy, low-fat soy protein. More and more restaurants and delights that shelter health add edamame to their selections. They are a healthy vegan snack and an excellent source of protein for vegetarians.

How to cook Edamame

To cook the edamame that is still in the attic, boil the pods in salted water, or steam your edamame, then sprinkle with a little sea salt. You can eat hot or cold edamame.

  • Boil: Add fresh edamame, in shell, in a pot of boiled salted water. Boil frozen edamame for one to two minutes and fresh edamame for five to six minutes until the beans are tender. Drain and rinse the pods with cold water.
  • Heating: Put an inch of water in a pot and bring to a boil. Place edamame over hot water in a steam basket, steam pan or bottle. Cover the pot and steam for five to 10 minutes for fresh edamame and just a few minutes for frozen edamame. Steam until auction. You can rinse if you want to cool.
  • Microwave oven : put frozen edamame in a bowl and sprinkle with water. Cover the dish and microwave on high for about three minutes. You may want to do this within a minute to see how long it takes for your microwave. Allow to cool before handling.
  • Heating : heat a frying pan. Add edamame and reduce heat to medium. Allow the trout to cook until they are lightly bricked, then turn them over to give them another side. Cook until tender. Serve hot or hot.

How to eat Edamame as a snack or appetizer

  • EATING from the bridge : To eat edamame that is still in the attic, bring pocket to your lips, then squeeze or bite beans into your mouth. You don't eat pods , just the edamame beans inside, which will come out easily. Pigeons are usually salty, which adds to the aroma and experience of eating edamame. Make sure you have a separate bowl at hand, where you can place the edamame pods after eating the berries inside.
  • Spices and candies : you can season the edamame pods or season them after you have been bombarded. Try different varieties of sea salt, red pepper flakes or sesame seeds.

Edamame Recipes

If you like edamame, you may also want to try some more vegan Japanese food recipes or browse some of the recipes using edamame below:


Thirteen interesting tricks / ways to prepare eggs!

Eggs are a staple ingredient in most people's menus. That's why we decided to gather as many culinary tricks as possible, which will help you cook them easier and more interesting, so that you always have a special breakfast. Read the article to find out!

1. SEPARATION OF EGGS FROM YELLOWS

A trick that will make your work easier when you want to beat the egg whites for meringue. To avoid dissolving the yolk and mixing it with the egg white, carefully break the egg into a bowl, then suck the yolk with a plastic bottle and transfer it to another bowl: simply bring the mouth of the egg yolk closer and squeeze. - gradually with his hands. As a result, the yolk will penetrate inside it without breaking.

2. COLORED EYES

Ingredient:

-a piece of red cabbage

-½ teaspoon of lemon juice

Method of preparation:

1. Put the red cabbage in the bowl of the blender and pass it until you grind it enough to squeeze a little juice from it.

2. Separate the egg white from its yolk. Add about a teaspoon of red cabbage juice to the egg whites and mix with a fork until smooth (you don't have to beat it, just mix it to spread the dye). You will notice that the egg white will take on a bluish hue.

3. Pour the egg whites into a small pan with a little hot oil / butter and place the yolk in the middle. Sprinkle the colored eye with salt to taste and fry until ready.

4. Proceed similarly to the other egg, adding a teaspoon of red cabbage juice and a little lemon juice to its egg white. As a result, it will take on a purple hue.

3. LAYED EGG - SIMPLIFIED VARIANT

Ingredient:

Method of preparation:

1.Pour some cold water (about 50 ml) into a glass. Carefully break the egg into it, then cover it with a small plate.

2.Put the covered glass in the microwave and cook the egg for 50 seconds.

3.Then take it out of the water and serve it with great pleasure, sprinkling it with salt.

4. PILGRIM FOR THE DELICIOUS CHEESEBURGER

Ingredient:

-all cheeseburger ingredients

Method of preparation:

1. Shape the cheeseburger roaster. Then, using a round shape, smaller than its diameter, cut a circle in the middle of it, giving it an annular shape.

2. Transfer the annular roaster to the pan with hot oil and fry it on one side until well browned.

3.Then turn it over. When it is almost ready, break the egg in the middle of it.

4.After the egg white has set, place a slice of melted cheese on the surface of the roast and the egg. Wait for it to melt a little and transfer the roast to the lower half of the bun, on which you have placed all the other necessary ingredients.

5. Cover the roast with the top half of the bun and serve the wonderful cheeseburger!

5. THE EYE WITH MOZZARELLA AND DILL

Ingredient:

-a few sprigs of fresh dill

Method of preparation:

1. Separate the egg whites from the egg yolk.

2. Add the grated mozzarella and the chopped dill in the egg whites. Mix with a fork until smooth.

3. Melt the butter in a pan. Pour the egg white composition on it, then place the yolk in the middle of it.

4. Fry the eye until it is ready. Serve it with great pleasure!

6. THE EYE-HEART

Ingredient:

-a teaspoon of beetroot juice (we obtained it by passing raw beets, cut into cubes)

Method of preparation:

1. Separate the egg whites from the egg yolk.

2. Add the beetroot juice, vinegar and salt to taste in the egg whites. Beat everything with a fork until smooth.

3.Then, using a teaspoon, carefully remove the foam formed on the surface of the colored egg white.

4. Heat a little oil in a pan. Place a heart-shaped, heat-resistant one (we used a silicone one) on it and pour the egg white inside it. Put the yolk on the surface of the egg white. Fry the egg until it is ready.

7. LAYED EGG WITH SPINACH AND MOZZARELLA

Ingredient:

Method of preparation:

1. Separate the egg whites from the egg yolk.

2.Add the chopped spinach and grated mozzarella in the egg whites. Mix very well.

3. Grease a piece of cling film with oil, using the silicone brush and line the inside of a bowl with it, placing it with the greased side up.

4. Pour half of the egg whites into the foil. Then place the yolk on it and cover it with the rest of the egg whites.

5. Carefully gather the edges of the foil and tie them near the egg with a money elastic or food thread.

6. Dip the egg in boiling water and cook until all the egg whites are set.

7. Remove it from the water and food foil. Serve it and enjoy its wonderful taste.

8. MARINATED EGG

Ingredient:

Method of preparation:

1.Put the boiled egg, peeled, in a glass. Cover with vinegar and let marinate for 24 hours. You will notice that it will get a pink hue and an elastic texture.

2. Serve the egg as an appetizer for breakfast or add it to salads.

9. A COMPLEX BREAKFAST

Ingredient:

-salt, ground black pepper - to taste

Method of preparation:

1.Completely cut the sausage in half (in the longitudinal direction), leaving it whole only at one end. Bend the halves outwards, fixing their ends with a toothpick. Thus the sausage will take the shape of a heart.

2.Put it on a pan with a little hot oil. Break the egg inside it and season it with salt and ground black pepper to taste.

3. Fry the sausage and egg until ready.

4. Serve them on a slice of bread.

10. THE FAST EYE

Ingredient:

Method of preparation:

1. Grease a small plate with a little oil, using the silicone brush.

2. Break the egg on it and, if you want to get a coarse, fully prepared egg yolk, prick it a little with the tip of the knife.

3.Prepare the salted egg to taste, then cook for 45 seconds in the microwave.

11. "FLOWERS" FROM EGGS AND SAUSAGES

Ingredient:

Method of preparation:

1.Cut the sausages in half.

2.Then cut each half of the sausage into transverse and incomplete strips.

3. Grease the ends of the half of the sausage with a toothpick and place it on the pan with hot oil. When it is almost ready, add an egg yolk in the middle of it and season with salt to taste. Fry the "flower" a little more.

4. Proceeding similarly, prepare as many "flowers" as you want.

5. Serve them and enjoy their special appearance.

12. FRIED EYES IN ROUNDS OF ONIONS AND FAT PEPPERS

Simply break the eggs into vegetable slices, placed on the pan with hot oil. Season them with salt, spices or herbs and fry them until they are ready!

13. OMLET IN THE GLASS

Ingredient:

Method of preparation:

1. Break the egg into a glass. Add a little milk and salt to taste. Mix with a fork until smooth.


Thirteen interesting tricks / ways to prepare eggs!

Eggs are a staple ingredient in most people's menus. That's why we decided to gather as many culinary tricks as possible, which will help you cook them easier and more interesting, so that you always have a special breakfast. Read the article to find out!

1. SEPARATION OF EGGS FROM YELLOWS

A trick that will make your work easier when you want to beat the egg whites for meringue. To avoid dissolving the yolk and mixing it with the egg white, carefully break the egg into a bowl, then suck the yolk with a plastic bottle and transfer it to another bowl: simply bring the mouth of the bottle closer to the yolk and squeeze - gradually with his hands. As a result, the yolk will penetrate inside it without breaking.

2. COLORED EYES

Ingredient:

-a piece of red cabbage

-½ teaspoon of lemon juice

Method of preparation:

1. Put the red cabbage in the bowl of the blender and pass it until you grind it enough to squeeze a little juice from it.

2. Separate the egg white from its yolk. Add about a teaspoon of red cabbage juice to the egg whites and mix with a fork until smooth (you don't have to beat it, just mix it to spread the dye). You will notice that the egg white will take on a bluish tinge.

3. Pour the egg whites into a small pan with a little hot oil / butter and place the yolk in the middle. Sprinkle the colored eye with salt to taste and fry until ready.

4. Proceed similarly to the other egg, adding a teaspoon of red cabbage juice and a little lemon juice to its egg white. As a result, it will take on a purple hue.

3. LAYED EGG - SIMPLIFIED VARIANT

Ingredient:

Method of preparation:

1.Pour some cold water (about 50 ml) into a glass. Carefully break the egg into it, then cover it with a small plate.

2.Put the covered glass in the microwave and cook the egg for 50 seconds.

3.Then take it out of the water and serve it with great pleasure, sprinkling it with salt.

4. PILGRIM FOR THE DELICIOUS CHEESEBURGER

Ingredient:

-all cheeseburger ingredients

Method of preparation:

1. Shape the cheeseburger roaster. Then, using a round shape, smaller than its diameter, cut a circle in the middle of it, giving it an annular shape.

2. Transfer the annular roaster to the pan with hot oil and fry it on one side until well browned.

3.Then turn it over. When it is almost ready, break the egg in the middle of it.

4.After the egg white has set, place a slice of melted cheese on the surface of the roast and the egg. Wait for it to melt a little and transfer the roast to the lower half of the bun, on which you have placed all the other necessary ingredients.

5. Cover the roast with the top half of the bun and serve the wonderful cheeseburger!

5. THE EYE WITH MOZZARELLA AND DILL

Ingredient:

-a few sprigs of fresh dill

Method of preparation:

1. Separate the egg whites from the egg yolk.

2. Add the grated mozzarella and the chopped dill to the egg whites. Mix with a fork until smooth.

3. Melt the butter in a pan. Pour the egg white composition on it, then place the yolk in the middle of it.

4. Fry the eye until it is ready. Serve it with great pleasure!

6. THE EYE-HEART

Ingredient:

-a teaspoon of beetroot juice (we obtained it by passing raw beets, cut into cubes)

Method of preparation:

1. Separate the egg whites from the egg yolk.

2. Add the beetroot juice, vinegar and salt to taste in the egg whites. Beat everything with a fork until smooth.

3.Then, using a teaspoon, carefully remove the foam formed on the surface of the colored egg white.

4. Heat a little oil in a pan. Place a heart-shaped, heat-resistant one (we used a silicone one) on it and pour the egg white inside it. Put the yolk on the surface of the egg white. Fry the egg until it is ready.

7. LAYED EGG WITH SPINACH AND MOZZARELLA

Ingredient:

Method of preparation:

1. Separate the egg whites from the egg yolk.

2.Add the chopped spinach and grated mozzarella in the egg whites. Mix very well.

3. Grease a piece of cling film with oil, using the silicone brush and line the inside of a bowl with it, placing it with the greased side up.

4. Pour half of the egg whites into the foil. Then place the yolk on it and cover it with the rest of the egg whites.

5. Carefully gather the edges of the foil and tie them near the egg with a money elastic or food thread.

6. Dip the egg in boiling water and cook until all the egg whites are set.

7. Remove it from the water and food foil. Serve it and enjoy its wonderful taste.

8. MARINATED EGG

Ingredient:

Method of preparation:

1.Put the boiled egg, peeled, in a glass. Cover with vinegar and let marinate for 24 hours. You will notice that it will get a pink hue and an elastic texture.

2. Serve the egg as an appetizer for breakfast or add it to salads.

9. A COMPLEX BREAKFAST

Ingredient:

-salt, ground black pepper - to taste

Method of preparation:

1.Completely cut the sausage in half (in the longitudinal direction), leaving it whole only at one end. Bend the halves outwards, fixing their ends with a toothpick. Thus the sausage will take the shape of a heart.

2.Put it on a pan with a little hot oil. Break the egg inside it and season it with salt and ground black pepper to taste.

3. Fry the sausage and egg until ready.

4. Serve them on a slice of bread.

10. THE FAST EYE

Ingredient:

Method of preparation:

1. Grease a small plate with a little oil, using the silicone brush.

2. Break the egg on it and, if you want to get a coarse, fully prepared egg yolk, prick it a little with the tip of the knife.

3. Sprinkle the egg with salt to taste, then cook for 45 seconds in the microwave.

11. "FLOWERS" FROM EGGS AND SAUSAGES

Ingredient:

Method of preparation:

1.Cut the sausages in half.

2.Then cut each half of the sausage into transverse and incomplete strips.

3. Grease the ends of the half of the sausage with a toothpick and place it on the pan with hot oil. When it is almost ready, add an egg yolk in the middle of it and season with salt to taste. Fry the "flower" a little more.

4. Proceeding similarly, prepare as many "flowers" as you want.

5. Serve them and enjoy their special appearance.

12. FRIED EYES IN ROUNDS OF ONIONS AND FAT PEPPERS

Simply break the eggs into vegetable slices, placed on the pan with hot oil. Season them with salt, spices or herbs and fry them until they are ready!

13. OMLET IN THE GLASS

Ingredient:

Method of preparation:

1. Break the egg into a glass. Add a little milk and salt to taste. Mix with a fork until smooth.


The taste of America. How to make a real cheeseburger

Ingredient: 1.3 kg minced beef, 1 medium onion, 2 cloves garlic, 4 tablespoons soy sauce, 1 tablespoon dried basil, 1 teaspoon ground cumin, 4 tablespoons ketchup, 2 tablespoons mustard, 1 tablespoon brown sugar, 1 tablespoon vinegar balsamic, 1 tablespoon smoked paprika, 1 egg, ½ glass of breadcrumbs, pepper (meatball) 5 buns, 5 slices cheddar cheese, 5 lettuce leaves, 1 red onion, 10 pickles, 1 tomato, 5 lg ketchup, 5 tablespoons mayonnaise, 1 teaspoon hot paprika, pepper

Preparation: chop the meat, then incorporate all the ingredients of the meatball into it. Knead and mix well to obtain a malleable, compact paste. From this amount, prepare 5 equal portions, from which you form the meatballs, grease them with oil and leave them in the fridge for at least 3 hours.

Cut the onion and tomato into 5 mm thick rings, buns horizontally.

After this period, fry the burgers on the stove or grill at medium temperature. When you turn them over, add the buns, with the core down. Add the cheese slices to the burgers and leave them until the cheese starts to melt slightly.

Lightly fry the onion rings until soft. The cheeseburger is built as follows: on the bottom of the bun join a slice of salad, the cheese burger, 2 tablespoons of sauce, onion rings, a slice of tomato and a few cucumbers, then finish with the lid of the bun.

The sauce is prepared by mixing ketchup with mayonnaise, hot smoked paprika and a little pepper.

How the burger came about

The "paternity" of the burger is impossible to establish. This is a sandwich consisting of one or more minced meatballs cooked on the grill (usually beef), placed between two slices of bread or in a bun cut in half. It is not known who invented it. There are several stories that support different inventors, all happening around the same time.

A first account says that the Dane Louis Lassen invented the hamburger in 1900, in New Haven, Connecticut, and the name of the food was given by several sailors from Hamburg who tasted the invention and liked it enormously.

In 1885, however, Charlie Nagreen was said to have been the first to sell a meatball minced in a loaf of bread in Seymour, Wisconsin, and named it after the Hamburg meat with which the Germans were accustomed. In the same year, brothers Frank and Charles Menches sold a similar sandwich, also with minced beef, at a fair in Hamburg, New York.

There is also Otto Kuase who said that he invented the hamburger in 1891, cooking a meatball and adding it over a fried egg, which he later gave up. Also in 1891, Oscar Weber Bilby would have appeared, who would have created the first hamburger on his grandfather's farm, on a day of July 4th.


The taste of America. How to make a real cheeseburger

Ingredient: 1.3 kg minced beef, 1 medium onion, 2 cloves garlic, 4 tablespoons soy sauce, 1 tablespoon dried basil, 1 teaspoon ground cumin, 4 tablespoons ketchup, 2 tablespoons mustard, 1 tablespoon brown sugar, 1 tablespoon vinegar balsamic, 1 tablespoon smoked paprika, 1 egg, ½ glass of breadcrumbs, pepper (meatball) 5 buns, 5 slices cheddar cheese, 5 lettuce leaves, 1 red onion, 10 pickles, 1 tomato, 5 lg ketchup, 5 tablespoons mayonnaise, 1 teaspoon hot paprika, pepper

Preparation: chop the meat, then incorporate all the ingredients of the meatball into it. Knead and mix well to obtain a malleable, compact paste. From this amount, prepare 5 equal portions, from which you form the meatballs, grease them with oil and leave them in the fridge for at least 3 hours.

Cut the onion and tomato into 5 mm thick rings, buns horizontally.

After this period, fry the burgers on the stove or grill at medium temperature. When you turn them over, add the buns, with the core down. Add the cheese slices to the burgers and leave them until the cheese starts to melt slightly.

Lightly fry the onion rings until soft. The cheeseburger is built as follows: on the bottom of the bun join a slice of salad, the cheese burger, 2 tablespoons of sauce, onion rings, a slice of tomato and a few cucumbers, then finish with the lid of the bun.

The sauce is prepared by mixing ketchup with mayonnaise, hot smoked paprika and a little pepper.

How the burger came about

The "paternity" of the burger is impossible to establish. This is a sandwich consisting of one or more minced meatballs cooked on the grill (usually beef), placed between two slices of bread or in a bun cut in half. It is not known who invented it. There are several stories that support different inventors, all happening around the same time.

A first account says that the Dane Louis Lassen invented the hamburger in 1900, in New Haven, Connecticut, and the name of the food was given by several sailors from Hamburg who tasted the invention and liked it enormously.

In 1885, however, Charlie Nagreen was said to have been the first to sell a meatball minced in a loaf of bread in Seymour, Wisconsin, and named it after the Hamburg meat with which the Germans were accustomed. In the same year, brothers Frank and Charles Menches sold a similar sandwich, also with minced beef, at a fair in Hamburg, New York.

There is also Otto Kuase who said that he invented the hamburger in 1891, cooking a meatball and adding it over a fried egg, which he later gave up. Also in 1891, Oscar Weber Bilby would have appeared, who would have created the first hamburger on his grandfather's farm, on a day of July 4th.


The taste of America. How to make a real cheeseburger

Ingredient: 1.3 kg minced beef, 1 medium onion, 2 cloves garlic, 4 tablespoons soy sauce, 1 tablespoon dried basil, 1 teaspoon ground cumin, 4 tablespoons ketchup, 2 tablespoons mustard, 1 tablespoon brown sugar, 1 tablespoon vinegar balsamic, 1 tablespoon smoked paprika, 1 egg, ½ glass of breadcrumbs, pepper (meatball) 5 buns, 5 slices cheddar cheese, 5 lettuce leaves, 1 red onion, 10 pickles, 1 tomato, 5 lg ketchup, 5 tablespoons mayonnaise, 1 teaspoon hot paprika, pepper

Preparation: chop the meat, then incorporate all the ingredients of the meatball into it. Knead and mix well to obtain a malleable, compact paste. From this amount, prepare 5 equal portions, from which you form the meatballs, grease them with oil and leave them in the fridge for at least 3 hours.

Cut the onion and tomato into 5 mm thick rings, buns horizontally.

After this period, fry the burgers on the stove or grill at medium temperature. When you turn them over, add the buns, with the core down. Add the cheese slices to the burgers and leave them until the cheese starts to melt slightly.

Lightly fry the onion rings until soft. The cheeseburger is built as follows: on the bottom of the bun join a slice of salad, the cheese burger, 2 tablespoons of sauce, onion rings, a slice of tomato and a few cucumbers, then finish with the lid of the bun.

The sauce is prepared by mixing ketchup with mayonnaise, hot smoked paprika and a little pepper.

How the burger came about

The "paternity" of the burger is impossible to establish. This is a sandwich consisting of one or more minced meatballs cooked on the grill (usually beef), placed between two slices of bread or in a bun cut in half. It is not known who invented it. There are several stories that support different inventors, all happening around the same time.

A first account says that the Dane Louis Lassen invented the hamburger in 1900, in New Haven, Connecticut, and the name of the food was given by several sailors from Hamburg who tasted the invention and liked it enormously.

In 1885, however, Charlie Nagreen was said to have been the first to sell a meatball minced into a loaf of bread in Seymour, Wisconsin, and to have named it after the Hamburg meat with which the Germans were accustomed. In the same year, brothers Frank and Charles Menches sold a similar sandwich, also with minced beef, at a fair in Hamburg, New York.

There is also Otto Kuase who said that he invented the hamburger in 1891, cooking a meatball and adding it over a fried egg, which he later gave up. Also in 1891, Oscar Weber Bilby would have appeared, who would have created the first hamburger on his grandfather's farm, on a day of July 4th.


Verdino vegan cheeseburger 220 gr

Inca command 190 lei and benefits from free standard transport or 240 lei for temperature controlled transport free of charge.

Vegetable alternative to pea protein cheeseburger. 100% Vegan, no soy, no Genetically Modified Organisms, no lactose.

Water, 18% vegetable alternative to cheese (water, coconut oil, modified starch, starch, modified starch, natural flavors, iodized salt, dye: carotene), 13.6% protein protein of wheat (wheat gluten, wheat starch ), sunflower vegetable oil, coconut oil, 2.3% bean protein, 1.5% pea protein, stabilizer (methylcellulose), salt, glucose syrup, flavors, spices (onion, garlic, pepper), antioxidant (ascorbic acid, citric acid), vegetable extracts with coloring role (concentrated beet juice, malted barley extract), spices.
May contain traces of: soy, celery, mustard, nuts

No peanuts, No yeast, No lactose, No lupine, No soy, No sesame, No celery, No palm oil, No sugar

Average nutritional values ​​per 100 gr
Energy value 1006 kJ / 242 kcal
Lipids 17 gr
Of which saturated fatty acids 8.6 gr
Carbohydrates 8.2 gr
Of which 0.5 sugars
Protein 14 gr
Salt 1.6 gr.

Preheat the pan (or grill) medium-hard, grease with a little oil, then fry for 3 minutes on each side, until the burgers are nicely browned (in the thermal center of the product the temperature should be at least 73 degrees Celsius).


What is Edamame?

Edamame is young soybeans, usually still in the attic. Because the grains are young and green when taken, edamame soy is soft and edible, not as hard and dry as the ripe soy that is used to make soy milk and tofu.

Some grocery stores, such as Trader Joe's, also sell green edamames that have been cut and are off the bridge. This edamam is great for adding to green salads, for making edamame salads or for adding rice dishes or Japanese food, but the flavor of the bridge is great if you just want a quick snack of edamame.

(Note that the bridge itself is not edible).

Edamame served in the attic is a popular appetizer at most Japanese restaurants and is a great choice for vegetarians, vegans or anyone who wants to eat healthy, especially because it is packed full of healthy, low-fat soy protein. More and more restaurants and delights that shelter health add edamame to their selections. They are a healthy vegan snack and an excellent source of protein for vegetarians.

How to cook Edamame

To cook the edamame that is still in the attic, boil the pods in salted water, or steam your edamame, then sprinkle with a little sea salt. You can eat hot or cold edamame.

  • Boil: Add fresh edamame, in shell, in a pot of boiled salted water. Se fierbe edamame congelate timp de una până la două minute și edamame proaspete timp de cinci până la șase minute până când fasolea este licitată. Scurgeți și clătiți păstăile cu apă rece.
  • Încălzire: Puneți un centimetru de apă într-o oală și aduceți-o la fierbere. Puneți edamame deasupra apei fierbinți într-un coș de aburi, în tava de aburi sau în butelie. Acoperiți vasul și aburul timp de cinci până la 10 minute pentru edamame proaspete și doar câteva minute pentru edamame congelate. Abur până la licitație. Puteți clăti dacă doriți să se răcească.
  • Cuptor cu microunde : puneți edamame congelate într-un castron și presărați cu apă. Acoperiți vasul și cuptorul cu microunde la înălțime timp de aproximativ trei minute. Este posibil să doriți să faceți acest lucru într-un interval de un minut pentru a vedea cât timp este suficient pentru cuptorul dvs. cu microunde. Lăsați-i să se răcească înainte de manipulare.
  • Încălzire : încălziți o tigaie de căldură. Adăugați edamame și reduceți căldura la nivel mediu. Permiteți păstrăvii să gătească până când sunt ușor cărămizi, apoi le întoarceți pentru a le da o altă parte. Gătiți până când sunteți în stare de licitație. Serviți cald sau fierbinte.

Cum să mâncați Edamame ca o gustare sau aperitiv

  • Mănâncă din pod : Pentru a mânca edamame care este încă în pod, aduce buzunar la buzele tale, apoi stoarce sau musca fasole în gura ta. Tu nu mănânci păstăi , doar fasolea edamame din interior, care va ieși cu ușurință. Porumbetele sunt de obicei sărate, ceea ce adaugă la aroma și experiența consumului de edamame. Asigurați-vă că aveți un vas separat, la îndemână, unde puteți amplasa păstăile edamame după ce ați mâncat boabele din interior.
  • Condimente și bomboane : puteți să sezonați păstăile de edamame sau să le sezonați după ce ați fost bombardați. Încercați diferite soiuri de sare de mare, fulgi de ardei roșii sau semințe de susan.

Edamame Rețete

Dacă vă place edamame, ați putea dori, de asemenea, să încercați câteva rețete mai vegane de mâncare japoneză sau, să răsfoiți câteva dintre rețetele folosind edamame de mai jos:


Cheeseburger cake – Ce fast food? Nu-ți mai trebuie Mec când ai așa ceva!

Am gasit aceasta reteta de cheeseburger cake pe internet. Am incercat-o si am ramas surprinsa de cat este de buna! Reteta originala era cu carne de vita, dar eu am folosit carne de porc, am adaugat un pic de mustar si ceapa calita. A iesit ceva demential. Incearca si tu!

Ingredient:

  • 500 gr faina de grau, 1 ou, 250 gr ciuperci, 2 lingurite mustar
  • 1 lingurita zahar, 2 lingurite sare, 300 gr cascaval ras, 3 linguri ceapa calita
  • 4 linguri ulei, 250 ml apa calda
  • 20 gr drojdie proaspata, 500 gr carne tocata de porc (sau de vita)
  • 2 cepe, 3 catei de usturoi, 250 ml sos mexican, 5 castraveti murati
  • 1 ou si o lingura de lapte pentru uns
  • Seminte de susan sau chimen negru
  • Salt and pepper

Method of preparation:

Pentru inceput vom pune drojdia intr-un bol, adaugam o lingurita de zahar si putina apa. Amestecam bine pana se dizolva, apoi o acoperim cu o carpa si o lasam deoparte circa 15 minute, pana cand se umfla.

Intr-un bol mare, amestecam jumatate de kilogram de faina cu un ou, sare si ulei. Adaugam restul de apa si drojdia umflata si framantam pana obtinem un aluat neted. Acoperim aluatul cu o carpa si il punem intr-un loc cald aproximativ 40 de minute, timp in care va creste.

Dupa ce a crescut aluatul, il transferam pe blatul de lucru presarat cu faina si il framantam din nou, apoi in impartim in doua parti (una mai mare si una mai mica). Intindem bucata mare de aluat intr-un cerc mare, astfel incat sa acopere marginile tavii de tort pe care o vom folosi.

Punem aluatul in tava tapetata cu hartie de copt, si-l asezam astfel incat sa iasa dincolo de marginile tavii. Punem o tigaie cu ulei pe foc, adaugam ceapa, usturoiul, sarea si piperul. Cand se prajesc se toarna intr-un bol si se lasa putin la racit.

Se adauga apoi in tava cu aluat, se presara putina branza rasa deasupra si se adauga sosoul mexican (sau sos de rosii). Se pun apoi si castravetii murati. Taiem ciupercile marunt si le prajim in ulei, dupa care le punem in tava cu aluat. Presaram ceapa prajita si ungem totul cu mustar. La final, adaugam cascavalul ras.

Intindem si cea de-a doua bucata de aluat intr-un cerc si o punem peste cascavlul ras. Lipim foarte bine marginile intre ele. Spargem un ou si-l amestecam cu o lingura de lapte. Cu acest amestec vom unge aluatul si vom presara deasupra seminte de susan sau chimen.

Se baga tava in cuptorul preincalzit la 180 grade pentru 20 de minute. Cand este gata se scoate din cuptor, se taie felii si se serveste. Good appetite!


Cheeseburger

* 1 piept de pui
* 1 ceapa mica
* 2 cloves garlic
* 1 ou
* 2-3 linguri ulei de masline
* 1 lingura boia de ardei
* 1 lingurita busuioc
* 1 lingurita oregano
* 1 lingura otet balsamic
* 1 lingura mustar
* salt and pepper


* Pentru servire:

* felii de cascaval
* mustar si ketchup
* castraveti murati
* felii de rosii
* cartofi prajiti
* chifle din faina integrala

Urmand ghidul unui burger aproape perfect, am realizat niste burgeri minunati. Daaa, aproape perfecti. :)))
Pieptul de pui se toaca si se amesteca cu 2-3 linguri ulei de masline. Mai puteti pune putin ulei sau unt topit, daca vi se pare prea uscata.

Se amesteca intr-un castron carna tocata cu ceapa si usturoiul tocate marunt, otetul balsamic, mustarul, oul si condimentele. Se framanta pana se obtineo pasta bine legata.

Se intinde amestecul pe o folie alimentara unsa cu ulei, apoi cu o forma rotunda se decupeaza burgerii. Burgerii astfel obtinuti se pun pe un platou uns cu ulei si se dau la rece pentru cateva ore.

Intre timp se prajesc cartofii, rosiile se taie rondele si castravetii murati feliute. Chiflele se taie in doua.
Burgerii se frig pe gratarul incins la foc mediu, avnd grija sa nu se usuce prea tare. cand se intorc pe o parte se pun deasupra feliile de cascaval si se prajesc pana acesta incepe sa se topeasca.

Pe partea de jos a chiflelor se pun cativa cartofi prajiti, o felie de rosie, cate un burger cu branza, se unge cu mustar si ketchup, din nou rosii, castraveti murati si cartofi prajiti. Se acopera cu capacul chiflei.


Video: I made this lost CHEESEBURGER recipe and it blew my mind!


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