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A very simple and effective video recipe of Meatballs with tofu and dill in a very nice presentation by Radu Popovici
- a box of Unusual tofu cheese with cumin
- a lemon
- 2-3 tablespoons of unique soy mayonnaise
- 3-4 cloves of garlic
- 1 dill connection
- 1/2 bunch of parsley
- salt and pepper
- one tomato
Preparation time: less than 30 minutes
RECIPE PREPARATION Tofu meatballs with dill (video recipe):
Grate tofu on a small grater, season with a little pepper, then combine with Inedit soy mayonnaise. Mix and then shape the mixture into a ping-pong ball. Refrigerate for 15 minutes to cool.
Finely chop a bunch of dill and half a bunch of parsley. While the meatballs cool, grate the peel of a lemon and finely chop the garlic. Mix all evenly.
Roll the meatballs through the mixture of greens and place on a bed of sliced tomatoes.
Sprinkle with extra virgin olive oil.
Weekend recipe - Bean meatballs
ingredients: 800 g beans white canned berries, core of 3 slices of bread, 1 dill, 2 onions, 2 cloves garlic, 2 spoons flour, salt, pepper, oil for fried Method of preparation: drain the well the bean juice, put it in a bowl and pass it as for puree. Tocam onion finely and heat it in a little oil until it becomes glassy, then a incorporate in beans. soften core of bread in water, squeeze it and add it in composition. We also incorporate the chopped dill finely, crushed garlic, salt and pepper. Homogenize composition, if necessary adding two spoons of flour to bind. With your hands & # 8230
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Remove the tofu from the box, rinse lightly and place on absorbent towels. Cut into cubes of equal size, about 1.5 cm.
The chicken breast is cut into equal pieces of 1.5 cm.
Cut the carrot into cubes.
Cut the onion into large pieces.
The hot peppers are sliced. Cut the green onion into small pieces.
Grind the garlic and grate the ginger.
Put a wok on the fire, add 1-2 tablespoons of oil when the pan is hot. Add the dried hot peppers, garlic and ginger. Stir for 10-15 seconds.
Add the chicken breast and cook for a few minutes. Interfere.
Add black pepper, carrot and onion, oyster sauce and 200 ml of water.
Leave it on the fire for 8-10 minutes or until the chicken is cooked.
Add the pieces of tofu and mix with a wooden spoon.
Put green onions and hot peppers. Leave it on the fire for a few minutes.
In a bowl, mix 1 tablespoon of starch with 1 tablespoon of water and slowly pour into the wok.
Add 1 teaspoon of sesame oil.
Serve hot with steamed rice.
In a soup bowl, place vegetable oil he warmed it up, following onion cut scales and garlic cut into thin slices to harden for approx 2-3 minutes (how long will the onion become translucent).
Peas frozen (or fresh, washed well) will be put in the pot to boil, along with 1 l soy-optional milk (or vegetable soup) and a pinch of salt, letting it boil until peas will soften well ( about 20-25 minutes).
Near the end, with 5 minutes before turning off the heat on the stove, add the mint leaves (to better intensify the taste of the soup), seasoning to taste with salt and pepper.
Into the food processor or blender, will be added pea soup, mixing for about 2-3 minutes, until a fine pea cream.
Optional, for a soup with a velvety taste, you can add in the blender when mixing, 1 teaspoon of butter.
Pea cream soup with mint will serve hot in individual bowls with bread croutons or pieces of goat cheese (or tofu).
Soak the two slices of white bagel in water. In a large bowl, place the minced meat.
Chop, in a food processor, the onion, the garlic and the 6 bunches of greens (if you don't have a robot, chop them by hand). Carry the carrot through a fine grater.
Put everything over the minced meat then add the slices of bagel, squeezed well with water.
Salt to taste and finally break the two eggs.
Knead well, then add a cup of cold water and a little sunflower oil (so the meatballs will come out much fluffier). Knead again.
On a plate put flour formed meatballs of the desired size and pass them through the flour.
Heat a frying pan with sunflower oil and it would be better to heat two frying pans with oil.
Thus, not only will you finish frying much faster, but you will not fry a large amount of meatballs in the same oil, burning it excessively.
Fry the meatballs on both sides when they are browned, remove them on a plate on which you have previously placed an absorbent paper, which will take over all the excess fat.
You can serve the meatballs with whatever garnish you want and you know that the child likes it. You can prepare them and marinate them in a little tomato sauce. Let your imagination take over!
Try this video recipe too
GREEK SALAD WITH TOFU
My mouth watered when I saw the other day on the shelf of a supermarket with tofu fasting products with dill. Today I am already preparing for a Greek appetizer recipe with tofu that is quite appetizing and very healthy.
- 50 gr. tofu with dill
- 4 cherry tomatoes
- 1 pc. cucumber
- ½ red bell peppers
- 4-5 olives kalamata
- 2 green olives slices
- ¼ red onion
- 1 tablespoon olive oil
- ½ teaspoon vinegar
- a powder of dill
I can almost refrain from tasting a piece of tomato with tofu before finishing the salad, but this always happens while you prepare all the vegetables for a tasty salad.
Cut the cherry tomatoes in four, slice the cucumbers and onions quite thinly then chop the bell pepper into suitable cubes.
Sprinkle a little salt and then add the olive oil and a pinch of vinegar.
I also put the olives and then prepare the plate with salad where I add tofu and an extra dill powder.
Being one of the people who doesn't manage to fast, I completed my salad with a tiny basket of Parmesan stuffed with a pretty sticky boiled egg.
Korean meatballs with kimchi
What I like about other countries' cuisine is that we can create a little fusion with our cuisine. Although kimchi with cabbage is prepared in Korean cuisine, the one with Chinese cabbage is more common and I, like all Transylvanians, prefer a real cabbage to one with thinner leaves.
I can't say whether or not it's a traditional Korean recipe, but the ingredients used certainly associate it with this cuisine. Ginger, garlic and green onions are indispensable in the recipes of this country.
Before I start with the recipe, I tell you that it is a long-lasting recipe, the kimchi must stay in the fridge for about 1-2 weeks. If you want something faster, you can make meatballs without kimchi, which I told you about in other posts. Even without this ingredient, it will still be a Korean recipe, I just wanted to give it an extra kick, especially since I had kimchi in the fridge.
Recipe participating in the anniversary edition of Dulce Romania
Ingredients for cabbage kimchi (Yangbaechu kimchi):
a medium cabbage, cut into 2 cm pieces
3 tablespoons coarse salt
3 green onions, chopped
4 tablespoons gochugaru (Korean hot pepper flakes)
3 cloves of garlic, grind
1 cm of fresh ginger, grated
Put the cabbage pieces in a bowl and mix with the coarse salt. Leave for at least two hours, but best overnight. Thus, the cabbage will soften.
Rinse the cabbage with salt and let it drain.
Mix the rest of the ingredients with half a glass of water, then add the cabbage pieces. Mix well with your hands.
Put the kimchi in a container that closes tightly and leave it at room temperature for 1-2 days for a faster use or 1-2 weeks in the refrigerator, it will be a little sour and can be used in many dishes, not only that pickle.
Now let's move on to meatballs.
Ingredients for meatballs:
250 gr of minced pork
200 g of cabbage leaves
2 green onions
1/4 & # 8211 1/2 teaspoon ginger powder (or to taste)
1 clove of garlic
cabbage kimchi, to taste
Cut the green onion and garlic into small pieces, and the cabbage leaves will be cut as thin as possible. Kimchi can be used as such if it is soft, if it cannot be crushed a little.
Mix all the ingredients until a homogeneous composition is formed. Form balls and put them in a tray in which I added a little oil.
Bake the meatballs in the oven, changing their position from time to time, so that they brown on all sides. They come out when they are well browned.
Ingredients for the sauce:
100 ml water
2 teaspoons starch
ginger powder to taste
granulated garlic to taste
2 tablespoons light soy sauce
1 teaspoon gochujaru (Korean hot pepper paste)
In the pan in which we fried the meatballs, add water, gochujaru and soy sauce. Mix the starch with a little water, be careful not to remain lumpy, and when the water in the pan starts to boil add the starch.
Stir continuously, when it starts to boil it will thicken and season with ginger and garlic. If the sauce comes out too thick, add a little more water.
Serve with plain white rice meatballs, put sauce on top of them and add some kimchi. Garnish with green onion rings.