It’s easy to cook її, none exotic ingredients for whom it is not necessary. Enough eggs wheat boar vischogo gatunka, olії, bazhano, olive and water. The secret lies in the correct development of the plastic dough, the composition of the yogo and the drying of the dryer on a hot wind or in an electric dryer. Recipes for herbs with egg lokshina delight diversity: with shrimp, vegetables, pork, smoked salmon, mushrooms, sausages, seafood, chicken and milk soup, lagman.
As a lokshina vikoristovuetsya for cooking hot, on the cob її vіvaryuyut, then quench with other components in soybean, top, tomato sauce. For a spicy spicy relish add spices, chasnik, ginger, pepper. So simple, but the original lines look like a river on the Christmas table. Low calorie content to rob them by demanding among people, like chasing after your own vaga.
Recipes for homemade egg lox and sauces before it.
In the rest of the hour, the housewives do not hurry to buy the products of the swedish preparation. At the same time, richly hto є hoaxers proper eating and environmental friendliness. At the same time, at the peak of popularity, home-made egg lokshina.
Obviously, this grass can be conveniently called low-calorie, to the one that is getting ready to eat a boar of wheat for additional eggs. Lokshina comes out more sour and savory.
Ingredients for preparing egg lokshini:
Lokshini recipe:
The strain is getting ready to finish it for a long time, but the relish will please you. For this stravy, the meat is ready to go, that bezperedno lokshina.
Ingredients for pidlivy:
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homemade egg lokshini with yalovichina
This is a traditional Japanese country, like to love the world in all countries. You can cook lokshina on your own or come to the supermarket.
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Getting ready to finish off the shvidko. For whom you need a little time that product. Lokshina can be prepared in advance independently or come.
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Tse is more classic. Such a grass to love in all countries of the world. Smak is even lower due to the characteristic aroma of mushrooms.
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Pork is a high-calorie meat, which is not to be loved in Japan. Therefore, in the fatherland, egg lokshin and її are rarely cooked with pork. Choose low-fat varieties. The best nadnirk part or cue ball without fat.
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This is a traditional Japanese country, like in America it is popular with fast food and sold on the streets. Right in front of you, cook a lokshina and mix it with sauce and vegetables.
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I have a lot of recipes for preparing sauces to lokshini. The most popular spice additives can be used on the basis of chasnik, cibulita soy sauce. Vіdmіnno go with lokshkoy vershkovі and tomato sauces. One of the most popular is top sauce made with cheese and bacon.
Vershkovy sauce with cheese
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tomato sauce
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Egg lokshina - savory that corisna strava, which will become a miraculous chastuvannya for guests or a great supper.
Egg lokshina is a non-standard ingredient of rich Asian herbs. The won is most widely spread in China; trohi mensh is popular with the Japanese (the stink is more valuable for rice). Due to the growing demand for the cuisines of these countries in Europe, there are more and more varieties of pasta dishes. It has already been created and the product of swedish cooking is widely used - egg lokshina ("Rollton" zokrema), for which impersonal addictive passions are prepared.
Obviously, this type of pasta can be prepared just like it is. But all the same, she came out to us right away; tastier, more romantic and exotic will be quicker and there recipes. Ignorance of those who stink far more folded and cunningly wiser, lower those, to which we have called.
Get ready to get out, ring out at once with a chicken breast. І it is preferable that the filet is shown to come out exclusively juiced, which is important to achieve by standard methods. Zrozumіlo, you need a link of guessing macaroni - this is how egg lokshina is sold. The recipe uses full chicken breast, licorice bell pepper, carrot, cibula, trocha pecheritsa, 5 cloves in the bowl and eggplant. Dali go spices and seasonings. The marinade is prepared on the spot: 2 small spoons of natural honey are mixed with a stack of soy sauce and rosemary two hourly particles. With such a warehouse, the breast is poured on pіvgodini. Do not tidy up the refrigerator. And then do not marinate. Potim її treba properly bake. The process is to blame for exactly 20 hvilin at 180 degrees. Until the wine is gone, all the vegetables are beautifully cut, and the chapel, which is overflowing, and the trochs of ginger are covered with a knife (no pressure!). At the same time, the egg lokshina - "Rollton", homemade chi be-yaka іnsha - with the improvement of what is getting ready to get out more quickly. In a frying pan with animal fat (for example, with tієї and triggers), a teapot is smeared for a short time (seconds 10-15), chopped pepper and ginger. Let's immediately lay the vegetables, which are left out - already blame for repetition. After an hour, lokshina is ready to be put in, a flask of broth (pide and water) is poured in, half a large spoonful of otstu (better take balsamic) and soy sauce on your idea. Need to add spices. As a minimum, tse may buti nashatkovaniya root of cilantro; scho add more - write it yourself, but skil to the Chinese-Japanese seasonings. Through the boiling plume, the dish is ignited with fire, the breasts are cut until it is finished, everything is simmered with a chopped feather of the cibula and served on the table.
To love the country of the Vranishny Sun - for you the Japanese egg lokshina. The recipe includes zucchini, all the same licorice pepper, chicken fillet and carrots. In principle, the ingredients are the same as before in the recipe; main feature - sauce. Egg lokshina boiled okremo. All the vegetables and chickens are cut with the same straw and smeared in olive oil at once with fillet (you don’t need to roll it in front here). If it's ready - add lokshina, mix it up and pour in the same, especially important sauce called teriyaki, after which the pan is lifted from the stove. If the sauce seeps through all the ingredients of the sauce, it is transferred to a dish or placed on plates.
So that you have a miracle egg lokshina with a Japanese trigger, better, obviously, you have a good sauce. However, since you don’t have many close friends and relatives in this country, it’s unlikely that you’ll go. These chemicals, which are sold under the name "Teriyaki" at supermarkets, do not show any criticism. Also, you can try yoga independently. Naturally, the taste will not be authentic, the rest of the warehouses will be exactly natural, and the bouquet will be close to natural. Golovne, chim treba spantelichitisya - know deisno yakisny soy sauce, total 100 g. Add 2 tablespoons of fresh flower honey and stilki of natural sake to the new one. Do not know yoga - boldly pour in white crackers or 2 times less cognac. Plus, a glass of licorice red wine and a large spoonful of otstu - ideally rice, and ale, in extreme temperament, wine. Lost to add a teaspoon of grated fresh ginger and crushed a small part of the teapot. With such a sauce, you can boldly season an egg lokshina - you will give yourself a Japanese look.
Macaroni "stuffing" is one of the widest among the first straws. However, the soup with egg lokshina looks more like the average of the similar ones. Nasampered, get ready to sound yourself on chicken broth, tobto є the lowest calorie. Another perevaga - such a lokshina is prepared for the best possible way. Come out, and the soup will be ready soon. The only minus is that pasta is still more expensive, so it’s not varto to splurge on portion sizes. For the cob, you need to boil the broth. If you want more - take a stegensya; subjetically - breasts. Under the hour of cooking the obov'yazkovo, take a kick, so that the broth will be clear. While the base is being cooked, the roast is fried with finely chopped or grated cibulin and carrots. If the broth is still cooked, the meat from the new one is scrambled and the fibers are sorted out, and the broth is salivated, after which the potato shreds are put. If it’s out of mayzhe “on the way”, egg lokshina boils at the pan, in fact, I’ll cut greens, and after a second or two hvilini, chicken meat and spices. Through pivkhvilini, you can vimikati, pour on plates and make homemade people who are hungry.
More gospodarok called to the point that macaroni was boiled for less than five minutes. However, do not hesitate to see what is being looked at. The same egg lokshina "Rollton" to reach the condition in just a couple of minutes. Homemade variety is more important than a three-time hour. However, at any time, varto prepare її not to full readiness. At a hot broth, chi under a krishko, such a lokshina "dotomize" independently. And from yakshcho її її in okropі, ottrimayte porridge, yak and looking unpresentable, і not for relish.
Buying the same "Rollton" is not a problem. However, be it a culinary specialist, it will be tastier if you make it with your own hands and for a lovingly curated recipe. Do not vibrate from this rule and egg lokshina. The recipe її is not too foldable, but the axis of relish is strongly influenced by what shops are proposing.
Let's start with the pros_yuvannya boroshna - in the future, the final product will become popular. Then we take eggs, 5 pieces per skin 200 g of borosna. You need to split that white into a zhovtok, especially if you are thinking of a soup with such a lokshina - otherwise the white should be made into a kalamut broth. At the hole in the center of the boroshnya girka, zhovtki are poured in, a tablespoon of olive oil and half a small spoonful of salt boils. From the warehouses, they are hung up quietly, moreover, with their own hands, without any mechanical kitchen attachments - so the homemade egg will be richly savory and lower. If the dough ceases to stick to the hands, only a part of it is cremated for processing, the vents become fluffy - on the surface of the dough it is shoddy, shvidko dry. Shmatok subtly-thinly rozkochuєtsya, prizhetsya on the coat, scho podsushyuyutsya, moreover, bazhana pіdvіshenimi. You can burn them in a few glomeruli. So the stinks take up less space and dry once on the sides. And when you change it, they look like a garno.
First. You can beat the whole eggs - the color of the egg will be light-yellow, but it will be more springy and less windy. You can take more protein - the final product will become practically white, prote in soup is better not to beat.
Other. You can replace the olive oil with the sonyashnikov one - spend some relish, but it’s insignificant. You can start victorious to replace the new water. However, with this thickness, I become more unyielding, wanting everything to be savory. In one place - water is required for a trohi of inflammation, and instead of a skin tablespoon of olive, inject 100 ml of water.
Third. Dotrimuytes balance "dry - sire". Lipne - add borosna, pick up on the hands with rolls - drive.
Success in experiments!
Please make your loved ones happy savory soup with lokshina? Zamisit її vlasnoruch! The recipe for homemade lokshini on eggs is incredibly simple, and the skilki are happy to bring results! Cook a couple of portions in a row - the preparation is miraculously saved and you will be a magic stick, if you need to cook chicken soup, lokshina with mushrooms, lokshina with an acres of oil made from greens and a lot of other savory. Having tried once a homemade lokshina, your relatives ask you to do it again and again.
Homemade lokshina is good for you, because it is practically unbreakable and takes care of your looks, to make soup like a cold one to stand. One more suttєviy її plus - tse transparency to the broth, in which it is vіdvarena. About those, how to properly mix the dough for homemade lokshina and how to cook garni and prozory with it, like tears, soup, you will know below.
Otzhe, classic recipe- tse z'ednannya yaєts, drive, salt that boroshna. Eggs give gusto, color and mix with all components of the dough. Boroshno - budіvelniy material, it can be zvichaynіsіnkim, but sometimes for greater korisnosti product put borosho first, and not higher grade. Water to rob it is more pliable when roaming, and even with the help of the method, it is not uncommon to add a little bit of olive. Strongly relish, but a lot of recipes do not take revenge її vzagali. So this ingredient can not be beaten, but it can also be good to salt the broth - part of the salt in the lokshina.
When singing right, it’s easy to mix it up for a home lokshini. All advances described in the article will be based on the same principle of mixing, as it is, it is reported that it is worth noting.
If the broth is left clear, you can get bored, lowering the lokshina for a few seconds into the circle. Boroshno zmilosya - shift the preparation into a saucepan with soup.
Even more tasty is the egg lokshina to go out on eggs alone without adding water. Pratsyuvati with such a dough is a trifle more folding - it is more important to vimishuvati and rozkochuvati, there is no such ease of stretching, as if from water. Ale yakshcho є bazhannya, then all weide.
To prepare a standard serving, next take a spoonful of olive oil, one egg and a bean, about three quarters of a bottle. It is necessary to show that it’s easy to love badly for a lokshina, that, having made a commitment from a designated obligation, you will all the same get it when you’re roaring.
That’s why it’s a vipadok, if the flour does not harm, but helps to do it right.
Mіsimo is the same, like in the first recipe for the classic version of lokshini. The difference is only in the fact that the hour and the time for zamіs and rozkochuvannya pіde more.
Z tsikh produktіv viyde lokshini dvіchі. You can put the excess in a dry place and hang it for saving.
You can cook pastry from whatever borosna and whatever it is. With this motherland, they can be like eggs, so milk, sour cream chirovatka. Zagalna umova is like this - you need to take the wife less, the lower is boroshn, and in the process of zamіsu the boroso pidsipati.
Knowing this proportion, you can improvise, adding milk to eggs, whatever dairy product. And you can go without eggs, for example, 75 ml of milk, whisper of salt and 200 borosna. In this mood, milk and strength are mixed, and then we sum up to the boar. If you put eggs in milk, then it will be necessary to increase the amount and the amount of boroshna.
There is no special difference in the mix, but there is one nuance: dough, mixed with milk, miraculously suitable for lokshini for garnish. Well, you are planning to vicorate її only like a sip in soup, give milk to the cloudy broth. To that, it’s better to cook soup lokshina all the same only on water and eggs.
Homemade lokshina for soup can become original, thus adding to the main ingredients of various seasonings and spices. So, a nice yellow color of Matime Lokshina with the addition of turmeric.
100 g of lokshini contains 322 kilocalories. With this way, clean up the stock of the zhovtok, the diet will become dietary, the fat will decrease and instead of the zhovtkovy cholesterol. Supplementing the juices, water the trochs to increase the calorie content, and to break up the lokshina with more rich brown speeches.
Lokshina with vanilla sauce 1. Cook Lokshina until ready. 2. For the sauce, dry dry without changing the color, cool and mix with zhovtka and zucr to the meat mass. With uninterrupted stirring, pour warm tops with vanilla zucr in them, boil the sauce over low heat for...Required: lokshina flat - 500 g, top oil - 5 tbsp. spoon, tsukrova powder - 1 tbsp. spoon, For vanilla sauce: borosno wheat - 1 tbsp. spoon, egg yolks - 4 pcs., tsukor - 1 bottle, tops - 2 bottles, top oil - 1 tbsp. spoon
Lubricated lokshina with ovochami 
Carrots and cleansings, like the still baking pepper, are cut into thin straws. Kvassola, having seen the kinchiks and sawing the veins, are called small shmatochki. Heat up 2/3 of peanut butter, brush on a new diced cibula, chapel and ginger. Add carrots and kvass, brush, ...Consumables: lokshina egg - 400 g, kvass pod - 150 g, tsibulya ripchasta - 1/2 head, sesame oil - 2 tbsp. spoons, ginger root - 2 cm, carrot - 1 pc., peanut butter - 1/2 bottle, teaspoon - 2 cloves, black pepper - 1 pod, soy sauce - 2 tbsp. spoon...
Soup with pork and egg lokshina 
Cut the pork on the cob with skewers across the fibers, then with sticks. After stirring, brush the meat on olive oil 1-2 hvilini. Give the meat a small teaspoon, ginger and smear 3 more quills. Dip the pork in the boiling broth, again bring the yogo to the boil.Needed: pork pulp - 500 g, olive oil - 2 tbsp. spoons, teaspoon - 1 clove, ginger root - 30 g, spinach - 450 g, cibula ripchasta - 2 heads, kvass pod - 120 g, mushrooms - 250 g, lokshina egg - 250 g, soy sauce - 1 tbsp. spoon, sesame oil.
Kurka in batter with lokshina 
For the batter, mix oliya, strength, wine, beat that squirrel. Call the chicken fillets as females, pour batter and streak 20 quills. Smear on the olive oil chicken fillet. Save well without oil, chill and eat with soy sauce and curry. Carrot...Consume: strong - for relish, curry chalking - 1/8 tsp, oliya - 3 tbsp. spoons, soy sauce - 3 tbsp. spoons, vershkov oil - 30 g, borosno kukurudzyan - 1 tbsp. spoon, romanesco cabbage - 250 g, lokshina shvidko cooked - 250 g, chasnik - 2 cloves, can...
Lokshina with licorice pepper 
Soak the lokshina in salty water, look at the drushlyak. Shake the pepper with straws, call the green cibula with the husbands, eat it, brush it on the olive. Prepare vegetables with lokshina, mix. At the hour of filing, arrange green grass.Needed: olive oil - 2 tbsp. spoons, black pepper chalking, strength for relish, green cibula - 60 g, licorice pepper - 3 pcs., Lokshina egg - 400 g
Lokshina with ginger 
Coarsely chop the cilantro. Lokshina should be taken at the great amount of salted water, put on a drushlyak, rinse with water, dry. Pour lokshina with peanut butter and stir. Chop the ginger and brush it. Let's add a lokshina and a green cibul, narizan ...Required: black pepper chalking, strength to relish, soy sauce - 2 tbsp. spoons, ginger root - 10 g, peanut butter - 3 tbsp. spoons, green cibula - 5 g, cilantro - 1 bunch, lokshina egg - 200 g
Chao min (lokshina with meat) 
Boil Lokshina near salty water, cool it and dry it. Pork narіzhte big sticks and zmіshayte z|іz| corn boroshnim. Purify the ogirok with bars. Wash the spinach and shake. Warm up the prepared lokshina for an hour...Required: egg lokshina - 400 g, pork - 250 g meat, corn boar for lubrication - 1 tbsp. a spoon for the sauce - 1 teaspoon, ogirki - 1 pc., spinach - 100 g of leaves, oliya roslinna - 3 tbsp. spoons, strength for meat and for sauce - for relish, parsley and kropu, s...
Hrumka oiled lokshina 
Cut the celeriac stems diagonally. Rinse the spinach leaves and cut them into strips. Brew lokshina with a great amount of boiling salted water until it becomes soft, but you don’t digest it. Pour out the water. Spread garlic on olive oil...Consume: lokshina egg - 450 g, cock (fillet) - 200 g, pork pisna - 100 g, boiled shrimp - 50 g, selera - 3 stalks, spinach - 100 g leaves, oliya roslinna - 1 tbsp. spoon, chasnik - 1 clove, cibula ripchasta from greenery - 3 heads, soy sauce, sherry dry...
Myaka lokshina with shrimp sauce 
Brew lokshina at the great kilkost of salty water, the docks will not become soft. Follow along so that the lokshina is not digested. Pour out the water and put a lokshina in a warm place. To prepare the sauce, heat the olive over medium heat. Life safety fundamentals...Required: egg lokshina - 150 g, shrimp - 200 g, spinach - 100 g, Chinese broth - 250 g, oliya - 2 tbsp. spoons, salt - triska, light soy sauce, greens - for decoration
Asian lokshina 
Put water near the great pot to boil for simmering lokshini. Dribno pozat tsibula, chasnik and ginger (dried cubes) - and brush in a large frying pan (wok) on a roasted olive until golden color, then add a small piece of chili pepper and three soy sauce (1 tsp). Nd...
