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How to prepare a crumbly stuffing for filling? Peel 1 medium eggplant, removePeduncle, chop the pulp. Hand over boiled water 100 g of peeled walnuts, dry and pass through a meat grinder. Peel and grind 1 medium white onion and 2-3 cloves of garlic. Preheat in a frying pan 3 tbsp. Of vegetable oil, put onions and garlic. Fry, stirring, 3 minutes, then add the eggplant pulp, nuts, 2 tbsp. Mixtures of hops-suneli spices, 0.5 tsp. Ground cloves, a pinch of salt and black pepper. Cook, stirring, 20 minutes. Then remove the frying pan from the heat and season with salt. Belarusian filling Peel 2 medium white mushrooms, put inSaucepan with 1 liter of boiling salted water and boil, 10 minutes, keep the broth. Mushrooms finely chop along with 300 g of champignons. Peel 2 medium bulbs and 2 large potatoes, grate onions and potatoes on a large grater. Preheat 2 tbsp. Vegetable oil, put mushrooms, onions and potatoes. Season 1-2 with a pinch of sweet pepper. Cook, stirring, 5-6 minutes. Remove the frying pan from the heat, pour in 4-5 tbsp. Mushroom broth for juiciness, season with salt and black pepper. Moroccan filling Peel 2 large ripe tomatoes,Chop the pulp with a knife. Preheat in a frying pan 1 tbsp. Olive oil, put the flesh of tomatoes and fry, stirring, 5-6 minutes. Then add 400 g of finished chickpeas, 2 tbsp. Raisins without pits, 5 tbsp. Pine nuts, 0.5 tsp. Hot red pepper, 1 tsp. Ground cinnamon and a pinch of salt. Stir and cook for 5 more minutes. Remove the frying pan from the heat, allow to cool slightly. Try and season to taste with salt and black pepper. Mexican stuffing Pass through the meat grinder 400 g of beef pulp,Preferably from a rump or rump. Peel and grind 4 cloves of garlic. Preheat in a large frying pan 3 tbsp. Of vegetable oil, put the garlic and fry it over medium heat, stirring, 30 seconds. Add the ground beef and continue cooking, squeezing the lumps with a spoon, until the color changes, about 10 minutes. Add 200 g of finished red beans, 2 tsp. Dried oregano, 1 tsp. Ground zirconia, 1 tsp. Ground coriander, 1-2 tsp. Hot red pepper and 1-2 tsp. Salt. Stir and pour 500 ml of tomato juice. Cook on minimum heat under the lid, from time to time stirring, 40-50 minutes. Spanish filling Finely chop 400 g of low-fat pulp with a sharp knifePork. Rub on a large grater 200 g of stale white bread. Grind with a knife 100 g of a jamon or other cheese ham. Mix all this with your hands in a large bowl, add 1 tbsp. Ground smoked paprika, spice to taste with salt and black pepper. Italian Peel 1 large sweet pepper and 1 largeWhite onion, chop. Preheat 3 tbsp. Olive oil, pour in the vegetables. Cook on medium heat, stirring, until the transparency of onions, 3 minutes. Add 250 grams of arborio rice and mix. After 30 seconds. Pour in 50 ml of white dry wine. After 1 min. Pour 2 cups of hot water, cover. In 10 minutes. Mix everything and add 250 ml of cream with 10% fat. Cook, stirly, 5-6 minutes. Remove the frying pan from the fire, after 1 min. Pour 100 grated parmesan and mix.
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Kako kuhati mrvi nadjev za punjenje? Oguljene 1 srednje patlidžan, uklanjanjeuhoditi, nasjeckajte meso. Blanširane 100 g oljušteni oraha, suhe i mljeveno. Ogulite i nasjeckajte 1 srednja bijeli luk i 2-3 češnja češnjaka. Topline u tavi 3 žlice. l. biljno ulje, staviti luk i češnjak. Pržiti miješanje, 3 min., A zatim dodavanje pulpe patlidžana, orasi, 2 žlice. l. začina smjese Khmeli Suneli 0.5 h. l. tlo režnja, prstohvat soli i crnog papra. Kuhati i miješati 20 minuta. Zatim uklonite posudu s vatre i začinite po ukusu solju. Bjeloruski punjenje Čisto 2 srednje bijela gljiva, staviti upomicanje s 1 litrom kipuće slane vode i kuhati, 10 min., bujon spasiti. Gljive fino usitniti zajedno sa 300 grama gljiva. Čisto 2 srednja luka i 2 velika krumpira, naribati luk i krumpir na grubo većoj. Zagrijte 2 žlice. l. biljno ulje, stavite gljive, luk i krumpir. Sezona sa 1-2 štipa od klinčića. Podsticanje, 5-6 min. Skinite posudu s vatre, uliti u 4-5 čl. l. gljiva juha za sočnosti, sezona na okus sa soli i crnog papra. Marokanski nadjev Ogulite 2 velike zrela rajčica,Nasjeckajte meso s nožem. Zagrijte tava u 1 žlice. l. maslinovo ulje, stavite pulpe rajčice i kuhati, miješajući, 5-6 minuta. Zatim dodajte 400 g gotovih slanutak, 2 žlice. l. grožđica, 5, Art. l. bor matice 0.5 h. l. vruće crvena paprika, 1 h. l. tlo cimet i prstohvat soli. Promiješati i kuhati još 5 minuta. Skinite posudu s vatre, neka se ohladi malo. Okus i sezone na okus sa soli i crnog papra. meksički punjenje Usitnjeno govedina 400 g celuloze,poželjno od sapi i osovine. Ogulite i nasjeckajte 4 češnja češnjaka. Zagrijte veliku tavu 3 žlice. l. biljno ulje, stavite češnjak i kuhajte na srednje jakoj vatri, miješajući, 30 sekundi. Dodajte mljevenu govedinu i nastaviti kuhati, gnječenje gruda sa žlicom, sve dok se ne promijeni boju, oko 10 minuta. Dodati 200 g spremni crvene grah, 2 h. L. osušeni origano, 1 sat. l. tlo kumin, 1 sat. l. tlo korijander 1-2 h. l. vruće crvena paprika i 1-2 h. l. sol. Pomiješati i izlije 500 ml soka od rajčice. Kuhati na minimalnu topline, pokriveno, povremeno miješajući, 40-50 minuta. španjolski nadjev Nasjeckajte oštar nož 400 grama nemasnog pulpesvinjetina. Naribati 200g ustajali bijeli kruh. Mljevenje 100 g šunke s nožem ili drugim trznuo šunke. Izmiješati sve ruke u veliku zdjelu, dodati 1 žlica. l. prizemlje dimljeni paprika i sezone na okus sa soli i crnog papra. talijanski Ogulite jedan veliki paprika i 1 velikibijeli luk, nasjeckati. Zagrijte 3 žlice. l. maslinovo ulje, posuti po povrću. Kuhati na srednje topline, miješanje, do transparentnost luk, 3 min. Dodajte 250 g arborio rižu i promiješati. Nakon 30 sekundi. Sipati 50 ml suhog bijelog vina. Nakon 1 min. 2 izlije šalicu vruće vode, poklopac. Nakon 10 min. Pomiješajte sve i dodati 250 ml vrhnja, 10% masnoće. Cook domeshivaya, 5-6 minuta. Izvadite posudu s vatre, nakon 1 min. Umiješajte naribanog parmezana 100 i promiješajte.