http___www.kuchniaiwino.eu_hr_2018_09_04_smu_C4_91-na-kineskom__1.xml
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Good perches are rare. They are the dream of both anglers, and gourmets. Many connoisseurs even believe, that perch has the most delicious meat. This month we propose a recipe from Chinese cuisine. Ingredients (for 4-5 people) 2 perch after 1 kg 2 teaspoons of ginger 1 Red pepper 6 prunes 4 spoons, mushrooms 1 teaspoon of sugar and oil butter salt, pepper sweet and sour sauce Preparation: Scrape the perches and cut their gills. Rinse thoroughly of mucus, preferably in salt, dry with a cloth. Prepare a large piece of aluminum foil for each fish and brush it with butter. Season the fish with salt and pepper, put on foil. Cover the fish with chopped peppers, mushrooms, plums and butter. Fish should be carefully wrapped in foil, taking care, so that the spines of the dorsal fin do not pierce the foil. Place the wrapped fish on a flat baking tin. Fill the fish with water up to the height 1 centimeter. Bake approx 50 minutes at temperature 200 degrees. Serve the hot perch with rice and sweet and sour sauce.
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Dobri grgeči su rijetki. One su san obojice ribiča, i gurmani. Mnogi znalci čak vjeruju, taj smuđ ima najukusnije meso. Ovaj mjesec predlažemo recept iz kineske kuhinje. Sastojci (za 4-5 narod) 2 smuđ nakon 1 kg 2 žličice đumbira 1 crvena paprika 6 suhe šljive 4 Lješnjaci, gljive 1 žličica šećera i ulja maslac sol, papar slatko-kiseli umak Priprema: Ostružite grgeče i prerežite im škrge. Temeljito isperite od sluzi, po mogućnosti u soli, osušite krpom. Za svaku ribu pripremite veliki komad aluminijske folije i premažite je maslacem. Ribu posolite i popaprite, staviti na foliju. Ribu prekrijte nasjeckanom paprikom, gljive, šljive i maslac. Ribu treba pažljivo zamotati u foliju, vodeći računa, tako da bodlje leđne peraje ne probuše foliju. Zamotanu ribu stavite na ravan kalup za pečenje. Napunite ribu vodom do visine 1 centimetar. Pecite cca 50 minuta na temperaturi 200 stupnjeva. Vrućeg smuđa poslužite s rižom i slatko-kiselim umakom.