Traditional recipes

Soybean snails

Soybean snails

Boil soy for 15 minutes (I added 1 clove of garlic, basil, salt, pepper, thyme to taste). Drain the water and let it cool, press a little to get the excess water out.

In one plate we mix flour with breadcrumbs and spices and in another plate we mix eggs with grated cheese and spices to taste.

Pass the soy slices through the breadcrumbs mixture and then through the egg mixture and fry in oil on both sides. Remove on an absorbent napkin.

I served it with mujdei and polenta


Fluffy snails

Fluffy snails recipes: how to cook fluffy snails and the tastiest recipe recipes fluffy chicken slices, chicken slices, baked chicken slices, fluffy American pancakes, fluffy fasting pancakes, quick and fluffy muffins.

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I used angus beef salt and fresh pepper

acinate 3-4 tablespoons oil m

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150 gr soybean slices
5-6 tomatoes
1 lg sugar
pepper
thyme
hot pepper sauce (to taste)
4 lg olive oil
3-4 cloves of garlic
salt

Boil soybeans in salted water until well softened. Remove and drain. Put the oil in a grated form, place the soy slices seasoned with pepper. Put the form in the oven for 15 minutes to au gratin a little, and in the meantime prepare the sauce. Peeled tomatoes are cut into small cubes, seasoned with salt and pepper, add sugar, thyme, hot pepper sauce and crushed garlic. Pour the sauce over the slices and leave in the oven until well reduced.
Serve with various garnishes.


Soybean snails

I tell you from the beginning that I don't go for soy, but the mother who keeps all the fasts cooks all kinds of recipes with soy. If you are a hardened carnivore, I tell you from now on that you will not like it. If you are in the other camp like me, it will seem acceptable to you :).

Boil soybeans in water with a little vegetable, according to the instructions on the package, then strain it and squeeze it well between the palms to squeeze the juice well. Separately we make a dough like pancakes from water, a little salt and flour. Grease the soy slices with a little mustard, then pass them through the dough and fry them in hot oil.

Remove on an absorbent napkin and then serve with potatoes and salad.

PS. In order not to have unpleasant surprises with some family members, beat a few slices of meat (chicken or pork), pass them through the dough and fry them :).

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Pleurotus mushroom schnitzels!

Pleurotus mushroom schnitzels are incredibly tasty. If you like mushrooms, we recommend that you prepare them. I recently received this recipe and decided to test it. We never imagined that the result would be so successful. We had to go shopping again and cook 2 more portions, to enjoy them to the full.

Such schnitzels can be prepared from forest mushrooms, such as parasol (deer leg), without beating them. You can use Champignon mushrooms, only they should not be beaten, but pressed in one motion (for example, with a saucer): this way they become flat and can be cooked.

INGREDIENT:

-200 g of Pleurotus mushrooms.

For bread:

-60 ml of milk (3-4 tablespoons)

-60 g of flour (3 tablespoons grated)

- ground black pepper - to taste

-sweet peppercorns - to taste.

METHOD OF PREPARATION:

1.Prepare the panada: break the egg into a deep bowl. Add the milk, salt, soy sauce, garlic passed through the garlic press, ground black pepper and paprika to taste. Stir until smooth.

2. Add the sifted flour and mix very well so that it does not remain lumpy. The panada must have the consistency of pancake batter.

3.Wash and dry the mushrooms.

4. Divide them into small bundles. If they are large, you can separate them completely (one at a time).

5.Put each bunch of mushrooms between 2 layers of cling film. Beat it a little with the meat hammer to get a flattened shape.

6. Immerse each schnitzel in the pan. Let it drain off its surface for a while.

7.Put the schnitzels on the pan with hot oil. Fry them over medium heat, on both sides, until golden brown (for about 40-50 seconds on each side).

8. Serve the schnitzels with vegetables or your favorite sauce.

They are delicious both hot and cold. They remain slightly crispy on the inside, and the panada completes them wonderfully. You have to try them!


Schnitzel with soy sauce - can conquer any pretentious gourmet!

Schnitzel with soy sauce. A quick meat dish, incredibly juicy and extraordinarily tasty. You can serve schnitzels for dinner, but they are also perfect for a festive meal. They will be to everyone's liking, from small to large.

INGREDIENT:

-700 gr of meat (pork leg, beef, chicken, turkey)

-2-3 tablespoons of potato starch

METHOD OF PREPARATION:

1. Cut the meat into 5-7 mm thick slices.

2. Beat the pieces of meat on both sides, then season them optionally with black pepper, do not add salt.

3. Pass each slice of meat through the starch, then through the soy sauce.

4. Fry the schnitzels on the oil pan, over medium heat, for 2-3 minutes on each side.

Serve the schnitzels with any garnish. The meat is tender to melt in the mouth. Be sure to try this quick and delicious dish.


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