We are searching data for your request:
Upon completion, a link will appear to access the found materials.
I took a look at the profile recipes and prepared this tasty soup. Of course we used the ingredients we like and what we had available. .
- 250 gr peeled and pre-cooked shrimp
- 1 green salad
- 1 carrot
- 1 potato
- 1 onion
- 1 celery stalk celery green
- 1 red bell pepper, small
- 2 cloves garlic
- 2 tablespoons soy sauce
- 4 tablespoons sesame oil
- 1 teaspoon dried lemongrass
- 1 teaspoon freshly grated ginger
- 1 lemon - peel and juice
- 1 cup sour cream
- ground black pepper
Preparation time: less than 60 minutes
RECIPE PREPARATION Asian style shrimp soup:
- Clean and wash the vegetables.
- Fresh, peeled ginger is grated
- Finely chop the onion and garlic. Slice celery. Finely chop the red pepper.
- I cut the carrot with the help of the vegetable spiralizer.
- Cut the potato into cubes. Boiled it will give consistent soup.
- Lightly sauté onion and garlic in sesame oil.
- Add the carrot and ginger. celery celery. Lightly salt and mix.
- Pour 2 liters of water into the pot. Boil the potatoes.
- Towards the end of cooking, season with dried lemongrass and pepper.
- Also now add the soy sauce.
- The vegetables will boil very quickly. Grate very little lemon peel.
- At the end, the pre-cooked shrimps are introduced, which have been thawed.
- It only takes 2-3 minutes for the shrimp to penetrate.
- Dilute the cream with a little hot juice and introduce it, stirring in the pot until smooth.
- Sour shrimp soup with lemon juice.
- Taste and salt and / or pepper if needed.
- When serving, place sliced lettuce leaves in each plate.
Good appetite !!!
This soup can also be prepared with shells or other seafood.
Chinese, China - 15 recipes
Find here our selection of Chinese food recipes traditional.
Chinese cuisine it is of four kinds: Dongbei, Shanghai, Szechuan, and Cantonese (or Guangzhou) cuisine. Chinese cuisine is related to society, philosophy and medicine. It makes a distinction, among other things, between ying and yang foods: ying foods, feminine foods, moist and soft, therefore refreshing, are vegetables and fruits. Yang foods, masculine, fried, fried, spicy or meat-based have the property of warming the body (through the much more important caloric value).
What is Miso and how can you use it?
Miso is made from fermented soybeans and is a thick paste substance that does not sound particularly delicious, but has a great umami flavor. It is an essential ingredient for many Japanese dishes, including the popular miso soup. Miso is brown and slightly reddish and has an extremely salty and tangy taste on its own. Take a little bite if you are curious, but miso is not meant to be eaten clearly from the container as a spice like hummus.
While the most common use of miso is in Japanese-style miso recipes, Miso also adds a unique burst of flavor to salads, sauces and marinades, baked tofu or vegetable dishes.
Because miso is a fermented food, it is a natural source of healthy probiotics (also known as & quot; good bacteria & quot) and is great for your digestion, but for this reason, make sure you don’t bring your miso soup to a boil because this thing kills healthy bacteria in miso. Heat until heated, without boiling.
Although traditional miso is usually made from soy, miso can also be made from barley, rice or other grains. Miso may also look different depending on how long fermentation is allowed and certain regions of Japan tend to specialize in a certain variety. Different types of miso can be used interchangeably in recipes, and as a general rule, the darker the color, the stronger the taste.
If you find the taste unpleasant, look for white or yellow miso, rather than a dark miso.
Traditional Japanese masonry made from soy is gluten-free, but miso made from other grains cannot be. Be sure to read the labels carefully if you are on a gluten-free diet.
In the grocery store, you will usually find miso described by its color or ingredients, such as & quotmiso red & quotmiso white & quotoro miso.
Occasionally, you will also see Japanese words printed in English on the packaging. If you're curious about Japanese terms for miso, here are a few different types:
- Come miso is the most popular and widely produced product. Made from soy, white and red varieties can be sweet, while light yellow and other red varieties tend to be semi-sweet or flavored.
- Mame miso uses a rice malt and tends to be dark brown with a rich taste.
- Mugi miso it is made from barley malt. The light yellow variety tends to be sweeter than red, which is very fragrant, very salty and & quot full of body & quot.
- Shiro miso It is common in the United States and is also sometimes called white miso. It is a little less salty and made with both soy and rice.
Where to buy Miso
When shopping for miso, you can also find this called & quot; miso paste & quot or & quot; soy paste & quot. Look for miso in plastic containers in Asian grocery stores or in the refrigerator section of your local health food store.
The largest grocery stores store a brand of miso that is found in white plastic vats, next to vegan margarine, chilled tofu, dairy substitutes and vegetarian meat substitutes. At Asian merchants, you can find a greater variety of miso. Some of these may come in a closed plastic bag or a clear plastic cloth.
Because it is fermented, it keeps very well. Keep it in the refrigerator inside a tightly sealed container and it will be fine for nine months to a year. Light miso does not have the shelf life of darker varieties. Just to be safe, you should always pay attention to the best data.
While the most common use of miso is in Japanese-style miso soup, miso also adds a unique flavor flavor to sauces and marinades, frames or vegetable dishes. You can also use it to make Asian-style salad dressing, such as this recipe for a miso dressing gum.
If you enjoy potatoes and sauce or need something to get away from Tofurky on Thanksgiving Day, try this five-star miso shrimp cream that is tasty and delicious. Another fun way to use miso is this miso-baked tofu recipe, which can be enjoyed on one side, cooked in a variety of vegetarian dishes or simply served as a sandwich.
There are some people who enjoy a spread of miso in their morning frying. However, this will be a matter of personal taste, as it can be rather salty. However, if you are looking for an interesting alternative to vegetable margarine or nutritional yeast on toast, it is worth a try.