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Put Shanghai in a potato nest

Put Shanghai in a potato nest

In a bowl mix the egg, soy sauce, mustard, 2 tablespoons flour, salt and pepper. Mix well so that it does not remain lumpy.

We leave it aside and take care of the chicken breast, which we cut into strips with about two fingers, season it and pass it through the flour, then through the composition made and finally through the sesame. We take a pan in which we put hot oil in which we hardened a clove of garlic. Fry the meat until it browns nicely.

Serve in a potato nest with lettuce and spicy sauce.


Mesh in potato nest with telemea

That's right, kind of an inspiration crisis recipe. She's not who knows what, she wasn't too photogenic either, but I admit that I didn't have much patience with her either, because I had just come from work, I was hungry and I didn't feel like taking pictures. But I still thought about putting the recipe on the blog, because it turned out to be a great idea that got me out of trouble on an evening when inspiration wasn't my strong point and I didn't know what to cook with leftovers from the fridge. .

I had mashed potatoes from the day before, I still had butter, telemea, leftover cream, eggs & # 8230 in the fridge and so on that could be used quickly when hunger is high and time is short. But I did honorably and in the end and from what I had, I made a hearty and especially very tasty dinner.


Pui Shanghai

Okay, I admit, since I bought the WOK I've been obsessed with Asian food. Speaking of WOK, I warmly recommend the one from Tefal, which may be expensive, but it's very good. Now follow the comments like the original wok, used in Asian cuisine are made of steel, or carbon steel or even cast iron, but the Teflon WOK has the advantage that it is easy to handle and clean, being perfect for the European chef who adapts how can exotic cuisine.

The only downside to the Teflon WOK is that you can't cook food at extremely high temperatures, as would be normal in the & # 8220sir fry & # 8221 procedure of Asian cuisines, but I still guarantee that food cooked in WOK will be very similar to the one from the wine cellar, especially if you respect the ingredients.

Shanghai chicken it is an obsession of mine from ancient times, that is, since I first ate at a Chinese restaurant and I was fascinated. I took the recipe from a site with Chinese recipes, it seemed very close to that taste that remained imprinted in my mind. The Shanghai chicken served at the Romanian taverns has little in common with the Shanghai chicken that we ate in other lands, but that's it, we are content with what we have!

Ingredient:
& # 8211 2 pieces of chicken breast
& # 8211 3 eggs (or 2 if large)
& # 8211 2 tablespoons soy sauce
& # 8211 2 tablespoons mustard
& # 8211 salt and pepper
& # 8211 starch
& # 8211 oil for frying
& # 8211 marar
& # 8211 susan

Wash the chicken well and cut it into long strips or pieces, if we intend to eat it with chopsticks. Beat the eggs together with the soy sauce, finely chopped dill, salt and pepper, mustard and 3 tablespoons of starch. You must have a creamy paste.

We give the chicken pieces through starch, then through the egg sauce and finally through the sesame. We fry them in a WOK, in an oil bath. Fry the chicken over low heat until golden. In WOK it is very easy to turn it from side to side

Tip: regarding the oil in the WOK, you have two options: either put the pan in the incision first, and when it emits a little smoke, put the oil in it, or put the oil in the WOK and put them on the fire, on the stove, together.

One more thing: the general cooking procedure in WOK goes as follows: first heat the oil, when it is hot, flavor it with either garlic or chopped ginger. Remove the garlic / ghibir, put the meat and brown over a very high heat, remove the meat and keep warm. Simmer the vegetables over a high heat, then add the meat and sauces of your choice.


Good to lick your fingers! Green bean nest with chicken breast and vegetables

We recommend a delicious recipe for new potatoes with yogurt and greens.

ingredients

400 g Bonduelle green beans, 300 g Champignion mushrooms, a red pepper, a chicken breast, 100 ml olive oil, salt, pepper, spices from Provence, 200 g cheese, a tablespoon of dehydrated vegetable mix without salt.

Method of preparation

1. Fry the green beans in a drop of olive oil for about 10 minutes, first cover the pan, then take the lid and season with salt and spices. When all the juice left in the pan decreases and the beans are soft, add the grated cheese. We turn the hot beans in a bowl lined with aluminum foil and shape a nest with the help of a spoon. Refrigerate for a few minutes to cool.

2. Meanwhile, heat over high heat, in a drop of olive oil, approx. 10 min. , the mushrooms cleaned and cut into thin slices, with the legs and the pepper cut into thin slices, we add a powder to mix dehydrated vegetables, salt and spices to taste. Drain from the pan on a plate and prepare the pan with a drop of oil for the chicken breast cubes. Brown them a little together with a mixture of dehydrated vegetables and a pinch of salt and spices.

3. Carefully remove the green bean nest from the bowl, place a layer of pan-fried vegetables in it and the chicken breast cubes on top. It is delicious and can be served at a festive meal!


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