For this you need a fresh chicken carcass, from the range of bioproducts, without chemicals. It cooks so much more expensively, but it infuses the flavor into the soup. The broth will be rich and clear, with beautiful fat deposits on the surface. If possible, we choose homemade chicken, which has been fed a rich rural diet, natural and inexpensive. Lokshina is not prepared at home, the difference is immediately noticeable. There is no capacity, so we start talking about eggs. Other products are selected to taste, traditional warehouse:
The boiled egg is cut into two parts, decorate the soup plate, and chopped fresh herbs make it even more fun.
The cooking process is complicated: cook the chicken until cooked, remove the kick from time to time. Then the meat is cut into small pieces and the slaughter is added. The broth contains diced potatoes. How to boil - frying with cibulette and carrots. You can also add sirimi to carrots and cibulka. In the remaining pot there is a lokshina, which needs to be boiled five times by the dill. As soon as the loin is felt on the surface, you can prepare the soup first - add the meat and let it sit for 10 minutes. Don’t forget about the time of cooking, and also about chalking the pepper. Go ahead and use some spices for the smoked herbs.
You can add Dodatkovo to the soup with lokshina and chicken:
Culinary tricks:
If you want to treat your loved ones or friends with an exotic Asian country, then don’t obligatoryly buy it in a restaurant. Lokshina with chicken and vegetables, prepared in Chinese, can be easily, quickly, and smut inexpensively prepared by yourself at home. In case of rare products that would be impossible to buy in the nearest supermarket, there is absolutely no need!
This Chinese herb is prepared in a large frying pan using the stir-fry method, which involves generously frying the food in a very hot frying pan. This method allows you to preserve as much as possible the bitter taste and achieve the rich flavor. You can replace the wok with a large frying pan or saucepan.
Lokshina can be served with either egg, rice, buckwheat or spaghetti. The smut, if you can’t finish cooking it, will go on its own if you mix it with the chicken and the vegetables.
We are preparing the trigger. The chicken is rinsed under cold water and dried with a paper towel, then a piece of fillet is cut from the brush and the skin is removed from it. Cut the pulp into small pieces.
Now the chicken needs to be marinated. Place the pieces in a bowl, add a teaspoon of salt, zukor, about 50 ml of soy sauce and apple cider. Everything is thoroughly mixed and drained for 10 minutes. Then add the starch and mix so that the starch envelops all the dough and does not leave the breast.
The cibul is cleaned and cut into thin strips. Cybula, cut into slices, after an hour of greasing, quickly press into shape.
In bell peppers, the stem is cut, the flesh is cleaned, and the pulp itself is cut into thin strips. It is better to take peppers of different colors, with brightly colored peppers the fruit will look better.
The clock can be cleaned and treated with thin brushes.
Peeled carrots are grated into a grate for Korean carrots or cut into thinner and thinner strips.
Place marinated pieces of chicken into the frying pan and, without changing the heat, brush until lightly browned. The process itself takes about 3-4 minutes, during which time the trigger needs to be constantly stirred, otherwise the clock will burn and the trigger will brown on one side.
We push the meat to the sides of the frying pan, and place the fillet in the center. Stirring constantly, prepare about 1-1.5 chickens. Then we remove the tsibul down to the meat, and at the same place we put the carrots. Also smear the carrots at an early hour, and then the bell pepper.
Once the meat and vegetables have been coated, they can be mixed. Pour in the mixture soy sauce And add hot pepper. Also, on the Great Vogni we prepare 3-4 more hvilini.
The lokshina must be boiled either later or in parallel before the process of preparing the chicken. Bring about 2 liters of water to a boil, add salt and turmeric to it. Turmeric gives the lox a pleasant color and light aroma. We throw the lamp into boiling water, stir it well so that the loaf does not get sticky, and cook for an hour until it is al dente, so that the loin will lose some solid bits.
Place the finished loxin on a sieve and rinse it with cold water to speed up the cooking process. When the grain is still fresh, we mix the loin and the trigger with the vegetables. Continue to trim the frying pan with the herbs on the fire and gradually stir them together, cooking for about 1.5-2 minutes.
Then we arrange the herb into portioned plates and serve it hot. The Chinese lokshina with the trigger and the vegetables is ready! Savory!
Please note gentlemen:
In a baked frying pan, place the meat cut into cubes and coat with a skewer of khvilin.
Then we add the Chinese sumish (or we cut all the vegetables and coat them with the chicken until ready). Add soy sauce (do not stir) and simmer over medium heat, stirring occasionally.
About 5-7 minutes before the end we add the previously cooked Chinese loxin.
Everything is mixed, the heat is changed and brought to readiness.
1. Brew a lokshina.
2. Cut the chicken into pieces.
3. In a baked frying pan, place the meat cut into cubes and grease the skewer.
4. Add salt, pepper and chili pepper.
5. Then simmer the chicken parts in soy sauce.
6. Then add Chinese sumish (or chop all the vegetables and coat them with the chicken until ready). Add soy sauce (do not stir) and simmer over medium heat, stirring occasionally.
7. Khvilin 5-7 before the end we add the first-cooked Chinese loxin. Everything is mixed, the heat is changed and brought to readiness.
8. Enjoy your appetite!
9. Now I want to show a couple of types of Chinese madness.
10. Now I want to show a couple of types of Chinese madness.
11. Now I want to show a couple of types of Chinese madness.
Not bad! I wish I could avoid such “crazy stuff”, it would be better to cook it myself.
Zgodna
It suits me. I don’t give a fuck about madness, I’d rather lose my respect otherwise. The lokshina should not be cooked until ready; the fragments in the frying pan in a hot pot will be subjected to heat treatment. And overcooked loxin is not typical for any cuisine, including Chinese. It is common practice to cook the pasta for half the hour indicated on the package plus one piece of pork and then “cook” it in a frying pan.
In order for the herb to come out properly Chinese, in order to pick up the shiitake mushrooms, if this is not a problem, feel free to replace them with regular mushrooms. Would you like to download a video report? Todi vmikate episode 3 of the new super show "Culinary duel", in which the daughter-in-law and mother-in-law prepare this Chinese lokshina for the husband and son!
How to cook Chinese lokshina with a chicken and vegetables:
1. Pour dill into the lokshina and let it sit for 10 minutes (you can substitute buckwheat or eggs instead of rice loshina).
2. Chicken fillet cut into small pieces and marinate in soy sauce and finely grated ginger with a strand of quills.
3. Roll vegetables and mushrooms into thin strips and lightly coat them in a baked frying pan with sesame oil. Add the fillet, cover it with a lid and quench the chills 10–15.
4. Throw the loin on top, add vegetables to the chicken, add salt, mix and simmer another 10-15 chickens under the lid.
5. Place the Chinese lokshina with chicken and vegetables on a dish and sprinkle with sesame seeds.
Oksamit's Chinese trigger
Chicken chicken in Chinese from Larya Katsova
Do you like similar cuisine? Todi, singly, you would like to try Chinese loxin once. Currently, it remains increasingly popular among our people, serving as the basis for many “overseas” strains. Today for supper we have a Chinese lokshina with chicken and vegetables. We are expanding our culinary horizons and learning new recipes.
At the police department of the skin supermarket you will find Chinese loxin in boxes. The recipe is prepared according to directions on the package. Let’s not forget about each issue and let’s look at this process step by step.
In fact, the boiled Chinese loin has no special secrets and the method of thermal processing practically does not change in the preparation of pasta germs, which are essential for us. Well, the whole culinary process looks like this:
Read also:
With Chinese loxin you can eat all kinds of vegetables, and seasonings include ginger, ground black pepper and chasnik.
Udon is a Chinese dish that became popular in Japan in the 19th century and then spread throughout the world. This lokshina is easy to prepare, we just need to boil it already in our own way. We are in touch with the lowest chicken meat And with vegetables, udon becomes a gourmet’s gourmet pickle. Please note: in the recipe, the quantity of ingredients is calculated per serving.
Please note: there is no need to salt the grass; the soy sauce scraps will provide enough salt. At the end of the cooking process, you can sprinkle some sesame seeds. A little secret: this recipe can be slightly modified and prepared with chicken and vegetables in Teriyaki sauce. Just replace the soy sauce.
And this similar herb is prepared literally for the treatment of illness. Stock up on frozen green beans and Chinese lox, and all other ingredients will be available in the refrigerator.
We prepare loxin with chicken and vegetables in Teriyaki sauce. This herb is full of color and flavor. And the green cibulka will give it an incredible aroma.
Today I will share with you a recipe for savory chicken soup with homemade loxin, which I have prepared many times before. Perhaps you will bear with me that no noodles can replace the taste of home-cooked food. Zavdyaki her grass has a wonderful soup and an appetizing look.
The most important thing is that preparing such a frequent dish is easy and simple, and it’s delicious to make it at home. Nowadays, many cafes and restaurants prepare such herb that it adds peace to the home.
Kitchen equipment: cooking stove, a saucepan of at least 3 liters.
Who in the world would like to supply his own food, how to make a home-made pot for soup? My mother taught me a different recipe. Before speaking, I would like to know that I didn’t eat anything tasty for her. You can use this lokshina not only for soup, but also as a stand-alone herb that can be served as meat or salad.
Do you know? At the end of the cooking time, skim off the broth that has appeared. To simmer the broth, strain after complete cooking.
Chef cooks, take a look at this short video, which contains a detailed recipe for our herb recipe. Here you can marvel at how to properly knead the dough and cut a homemade loaf.
If possible, prepare chicken soup using a slow cooker. This cooking option is very easy and will save your time. You can regulate the hour until the soup is ready. For example, first prepare all the ingredients and place them in a slow cooker, set the timer to the desired hour for the cob to cook, and when you return from work, you will receive freshly prepared hot, juicy soup.
Preparation time: 1 hour 20 hvilin.
Number of servings: at 4-5 osib.
Calorie content: 43 kcal per 100 g of product.
Kitchen equipment: multicooker.
For our soup, two fresh chicken steaks are enough. If possible, vikorist the stitches of your homemade chicken. If you go to the store to buy meat, give priority to fresh, not frozen steaks. A quantity of the steak is stored for the quantity of soup you plan to prepare.
I would like to share with you a short video that explains in detail how to prepare this herb.
The recipes I have suggested are very simple and easy. When you prepare soup, fine-tuning the recipe, you are cutting off even the most delicious herbs. The hot broth is filled with easily digestible proteins, which is the source of strength and energy, and homemade loxin quenches hunger forever. If you choose to make soup from bouillon cubes and regular pasta, you are missing out on all the herbs.
In our family, hedgehog soup is an even popular soup because we eat it every day. Of course, I want to create a variety of different soup menus, so I try to prepare something new regularly. So, my treasury appeared majestic number options for rare herbs, which I am pleased to share with you.
Chefs, if you liked the recipes I shared, please write your thoughts about them in the comments. If you want to supplement them with ingredients, write, I will listen to you and try to follow your recommendations. And now I wish you good appetite and culinary success!
Homemade lokshina soup with chicken is a herb that is ideal to eat and supplement all pantry items. Diet meat, tender loin and aromatic vegetables in a golden broth. It is important to call the first herb with more harmonious and rich relish.
The gentleman’s skin simply needs to prepare this miracle herb, moreover, products for this simplest need, without scrubbing: potatoes, carrots, ripchasta cibulya, lokshina and trigger.
The ideal option is the so-called “soup” chicken or laying hen. Ale, having created such a bird, be prepared to wait 2-3 years to prepare the broth. Once you have chosen the original chicken, give preference to the dark meat, the broth will be richly aromatic.
In order to prepare a savory soup, carefully select dishes with a thick bottom, and cook it over low heat, not allowing it to boil. In this case, the broth will lose its clarity, and the pieces of meat and vegetables will retain their shape.
Thankfully, the lokshina deserves credit. You can add vermicelli, spaghetti noodles, and in other recipes, add rice loin, but classic homemade loin is not a favorite on this list. It's very easy to prepare. Mix 1 egg with 3-4 tablespoons of beard and a pinch of salt and mix together the dough. Then tenderize the yogurt thinly and cut into slices of butternut width.
Homemade lokshina soup with chicken is a herb whose taste can be enhanced by adding herbs, mushrooms, bell peppers and a sprinkling of avocado! If anyone has a bad time, the grass will turn out to be even more productive. This article contains a re-verified recipe for a delicious homemade chicken loin, you only have to choose the soup to your liking and start creating the perfect dinner for your beloved family.
This kind of soup is especially special during the cold season. Fragrant and sparkling, the wine is deliciously enjoyed at the table by all members of the family.
Ingredients:
Preparation:
Cut the chicken into small pieces and cook until tender over medium heat, covered with cold water.
First fill the birds with cold water, never expose them to heat or heat. Hot water “seals” all the taste in the chicken pieces, and the broth will have nothing left.
Prepare the vegetables. Finely chop the zucchini, grate the carrots, and cut the celery with thick brushes.
At the frying pan, add olive oil and brush it in the vegetables until soft. Approximately 10 hwilin.
When the chicken becomes soft and tender, pull it out of the broth, cream the meat from the brushes and discard it into shreds.
Now it's time to put the lokshina and the vegetables into the broth. Cook the soup until the lokshini is ready, stirring occasionally.
Salt and add bay leaf. At what stage can you enter 1 sire egg, lightly beat with a fork.
Vimikaєmo fire, pick up the chicken, turn it around the pan.
When serving, add finely chopped parsley to the plates.
Classic chicken soup with homemade lokshina is ready!
Even savory grass for a sieve offense. And the little secret of cooking will definitely please you with a miraculous result!
Ingredients:
Preparation:
Prepare the chicken wings and cut them into pieces, removing the outermost third of the wing. Put them on the stove in the fire until ready.
Cut the potatoes into cubes and put them in a saucepan to the trigger.
The cibula should not be cut into pieces, grate the carrots.
In a frying pan, heat the olive. Place sliced cibul and carrots in a bowl. Vegetables can be cooked either fresh or frozen.
And now respect! The time has come to reveal the secret. Add vermicelli to the frying pan and carrots until they have a beautiful light brown color.
Remove the pan from the heat and place it in the saucepan with the soup.
Season with salt, pepper, add bay leaf and cook for 7-10 minutes until the noodles are ready.
That's all! You will definitely enjoy the taste of this soup, but the lubricated noodles will not be overcooked and your appetizing appearance will be preserved for the coming day.
Brush the chicken to add color and succulence to the taste of your soup.
Ingredients:
Preparation:
Cut the potatoes into cubes, grate the carrots. Place the vegetables in a saucepan and pour in the prepared broth.
For an hour, finely chop the tsebul and fry in a frying pan in olive oil until golden brown.
Cut the chicken fillet into small pieces and place in a frying pan until the fillet is filled. Grease the chicken until done.
In a saucepan of vegetables, which have been boiled until ready, transfer the fillet from the sirloin at the same time.
Now it’s time for the main ingredient. The prepared lokshina is added to boiling soup, salted, and then seasoned with black pepper and bay leaf. Cover with a lid and cook for another 10-12 hvilins.
Vimikamo vogon, let’s let the soup brew for about 10 minutes. Before serving, add finely chopped crepe.
Just one clove of the original chasnik will add to the wonderful taste of such a soup and make it even more original! Golovna, give it at the right time!
Ingredients:
Preparation:
Pull the trigger and cut all the large pieces. Place in cold water and add bay leaves and black peppercorns. Place the broth on high heat and cook for 1:00, remembering to skim off the foam.
Prepare dough for lokshina. To do this, crack 2 eggs into a bowl and add a pinch of salt. Mix the flour thoroughly, step by step and add the necessary strength. The dough is ready when you stop taking flour. Here we may come out, twisting and squeezing. Cover the dough with polyethylene and let it cook for about 15-20 minutes.
Do not work with the egg dough immediately after kneading. At the end of the day, the gluten is incubated, which is responsible for the elasticity of the dough. If you start sorting it out, bypassing this stage - the dough will tear, crumble and taste thinly, unfortunately, it won’t come out.
After this dough, spread it with olive oil and roll it into a layer 1-2 mm thick. It is necessary to give it a good hour to dry.
While you are at it, you can prepare a lubricant for the soup. You need to grate the carrots, finely chop the carrots and lightly sauté them on olive oil.
The dough has already dried up by this time, and it can be cut into a loaf without any problems.
The finished chicken is removed from the broth, allowed to cool and separated into portioned pieces, which are added to the brush.
Now you can soak the vogon, cover the soup with a lid and let it sit for 15-20 minutes. During this hour, the chasnik will add its aroma to the broth and bring out the savory flavors of the herbs. Savory!
A wonderfully spicy interpretation of a well-known herb with Asian notes!
Ingredients:
Preparation:
Remove the skin from the breasts and cover with cold water. Cook the broth for 40-60 minutes over low heat with added bay leaves.
While the broth is boiling, it’s time to start working on the storage tanks.
Otzhe, ovochi. Cut the carrots, zucchini and tomato into small cubes and brush in olive oil until soft, and then place a few tablespoons of canned corn in a frying pan. Pour soy sauce into the vegetables and simmer the mixture.
Cook the funchoza okremo by immersing it in boiling water. To boil a loaf of rice, 1-2 pieces of rice are enough, after which you need to put it on a sieve.
The chicken was already cooking. We take them out of the broth and divide them into pieces.
Now you need to consume all the ingredients. Place the vegetable sumish, funchose and prepared chicken meat into a saucepan with broth.
Now it’s time to take a sample and add salt as required. It is necessary to remember that soy sauce, vikorystany earlier, can also add pickles.
Pour the finished soup into bowls and serve with fresh herbs.
I want to cheer up my family original grass, don’t get involved in front of anyone exotic ingredients, select the best recipe for this recipe. No regrets are guaranteed! Because this extraordinary soup is prepared from the most essential products. Intrigued?
Ingredients:
Preparation:
Broth is the basis of any soup. So let's start with your preparation.
Place the chicken prepared for boiling in a saucepan and cover with cold water. Cook over low heat until the meat is ready.
Now it’s time for an uninvited lokshina. In a bowl, crack the eggs, add salt and add the greens, then cut the yam into pieces first. And also add melena paprika - about 1 teaspoon. Mix everything well and gradually add a stiff dough. Serve the dough covered with cellophane.
Drain the chicken from the broth onto a plate. Once done, separate the meat into fibers and cut into pieces.
Add 0.5 - 1 tsp to boiling broth. ground saffron and turmeric. There is no difference in principle, but the spices are needed to add an appetizing golden color to the finished soup.
The dough that has been baked spreads into a thin layer, sticks to the flour and burns into a roll. The roll, in its own way, is cut into pieces 0.5 cm thick. You will need a long loaf, which you need to cook in the broth at the same time as the cut-out chicken.
When the lokshina is boiling, add salt to the soup for relish. Chicken soup with an incredible amount of preparation. It's so delicious!
Another wonderful recipe for first herbs that guarantees excellent results!
Ingredients:
Preparation:
Place the drained chicken in a large saucepan and pour in cold water to cover the bird. Place peeled carrots, zibula and celery stalks here, without cutting them whole. Set to cook over low heat.***** Using a wide bowl while boiling the chicken will allow less water to cook, which means the broth will be more concentrated and aromatic.*****
Prepare the dough for loshina with eggs, salt and beard. Deprive yourself of your preference.
Then divide the dough into balls of approximately the same size and soften the skin into a thin layer. Dry the dough sheets in the oven at 150-180 degrees for 1-2 pieces and then cut into thin strips.
When the chicken is cooked, divide it into portions. And add the bottle that came out to the broth.
When serving, place the lokshina on plates and add a piece of aromatic chicken to the skin portion. Savory!
A taste known from childhood! The chicken soup is loved by everyone, and the mister-cob also enjoys its preparations.
Ingredients:
For lokshini:
For refueling:
Preparation:
Cook the broth as you should. Then remove the chicken, cool and cut into small pieces.
Dough for loxin is prepared from essential products. Divide into pieces and roll out a thin round ball from the skin. Dry the dough pieces in a frying pan without oil for about 30 seconds. Then put them in a pile and cut them with a sharp knife into sour cream, sour cream. Lokshina is ready.
Peel the carrots and cibula and brush them until golden brown in a small amount of rose oil.
Place a lokshina in the broth. The taste is up to your taste. When the loaf is hot and ready, then add lubricant and trigger parts.
Salt and pepper until relished. Season the soup with fresh herbs.
Wonderful recipe delicious soup- Choose thrifty gentlemen! The truth is that the recipe involves preparing two herbs - one and the other.
Ingredients:
Preparation:
Prepare some loxin right away. Dissolve the salt from the dill and boil the flour | well| in deep mist. Beat the eggs in a saucepan and pour into the bowl. Add more oil. Knead the dough and add some grub to finish.
After 30 minutes, remove the dough and divide it into 4 parts. Roll the skin into a thin ball and cut into a slice. There is just one more nuance. You need to cut it not with straws, but with small squares approximately 4 x 4 mm. Let the locks dry.
We set the chicken to cook on high heat, adding the necessary amount of cold water. In order to get a clear broth, you need to remove the scale before the water boils. Place the whole cleaned cibulin into the pan and continue to cook until the chicken is tender.
Clean the potatoes, cut them into thin rings and boil them.
When the chicken is completely ready, remove it, strengthen it with brushes and usually use small scraps.
At the broth we start the bottle. To prepare the soup you need 1 or 2 parts of the prepared dough from four.
Once the potatoes are ready, place them on a dish, brush them with topping oil and sprinkle with black pepper and chopped herbs.
Potatoes, chicken and soup served okremo. And to top off such a Tatar dinner, it is customary to put sour bread and lemon, cut into skittles, on the table.
Try this version of homemade lokshini soup with chicken, it’s so delicious!
And our favorite version of chicken soup with stars! Simply prepared first herbs will always be a success. Children especially love this “sparkly” soup.
Ingredients:
Preparation:
Shred the chicken, cut into pieces, cover with cold water and cook with spices until tender. Then remove the meat from the broth.
Cut the cibul into small pieces. Grate the carrots into the middle third.
Cut the potatoes into wedges and cubes, whoever you like.
Add potatoes to the boiling broth. Then we put the cibul into the saucepan followed by the carrots.
For a bunch of hvilin, get “stars”.
Cook until the ingredients are ready. 5 minutes before the end of cooking, add bay leaf and salt.
Pour the finished soup into bowls, add pieces of chicken and favorite greens.
Yes, yes! This recipe has the secret of a light herb, the taste of which is not compromised by the traditional version.
Ingredients:
Preparation:
Place the chicken in a saucepan with cold water. Then add one whole carrot and one peeled carrot. Cook the broth over medium heat until the meat is cooked.
While the broth is preparing, cut the potatoes in whatever way you like.
Carrots and cibulina, which were lost, please detail. Chop the parsley.
The finished broth is processed by first mixing the chicken and vegetables.
Pour some olive oil into a saucepan, heat it and add the sliced beef. Coat until lightly change color, add carrots. When the carrots become soft, the time has come to pour in the strained broth.
As soon as you boil the broth, put it in new potatoes, chicken, and add some khvilin and vermicelli.
Salt the soup until it tastes good, add bay leaf and season with herbs.
Leave a few more drinks to simmer and you can enjoy a light lunch!
A wonderful combination of rich chicken broth, bottom ends and delicious homemade loin. Once you try a spoon, it’s impossible to get away. The recipe deserves the respect of the skin mistress!
Ingredients:
Preparation:
Rinse the chicken under running water and cook the broth.
Cut carrots into thin strips, potatoes into small cubes. Greens, if you are vikorist, paint them.
Lokshina should be prepared in advance according to any known recipe. You can make and prepare pasta sprouts, or better yet, try and make them yourself.
Hey, the trigger is ready. Place potatoes and carrots in a saucepan. Cook over low heat until the vegetables are ready.
Now you can add some food.
At this point, pour the tops into a saucepan and bring to a boil. Things were fine. Remove from the fire and pour into a saucepan with soup. Salt and pepper to taste. Boil 3 hvilini and vimknuti.
Season with the herbs that came out, fresh herbs and enjoy the divine relish!
It’s simple and at the moment we are hoping to satisfy the world’s richest bastards!
Ingredients:
Preparation:
Homemade loxin with beans, salt and eggs should be prepared later. Let it dry.
Cut the pecheritsa into slices, grate the carrots. The qibule and the hourbook are detailed.
Coat the mushrooms and vegetables with a small amount of olive oil.
You need to boil a small amount of loin in salted water and throw it on a plate.
Pour the chicken broth into a saucepan and bring to a boil. Add salt, pepper and bay leaf for relish.
Place in the broth coated with a mixture of pecheritsa, carrots, tsibula and chasnikka. Follow her with a bottle.
Let's add a bunch of quills, pour into bowls and enjoy, seasoning the dish with fresh herbs.
An appetizing option for those who really want to share homemade loin with chicken and simply cannot imagine their life without cheese!
Ingredients:
Preparation:
Cook the chicken broth in the traditional way by thoroughly pouring cold water over the bird.
Slice the tsibul and brush the chasnik with a top of oil until it becomes clear. Add carrots to them, grate them well.
In the boiling broth, soak a homemade dishwasher and coat the vegetables with grease.
Grate the melted cheese and add it to the soup.
The broth will have a light, creamy color and a characteristic syringe aroma.
Salt the soup and add your favorite spices. ***** Never add bay leaves to syringa soup. Its aroma “shades” the taste of Syrah.
Now you can lubricate the soup with greens and remove the fire.
“Zama” is a national Moldavian soup with chicken and homemade loxin, which are its main ingredients. And sour kvass and fragrant lovage add unique relish to the soup.
Ingredients:
Preparation:
Cut the chicken thighs into pieces, fill them with cold water and put them on the fire. After boiling, remove the foam and place half of the carrots and cibulini in the pan. Cover with a crust and cook for 30 hvilins.
Homemade loxin with chicken and vegetables in a frying pan is easy to prepare, although the recipe will require an hour of preparation and cooking. If you don’t have enough time, you can buy a loaf of eggs at the store, otherwise it won’t be equal let's savor the deliciousness from home.
When preparing the loxin, we take the egg and beard, cut it into thin long strips, boil it briefly and coat it with the vegetables and chicken. For garnish, red sweet peppers, carrots and cibula are excellent. For spiciness, we add Caucasian adjika and a detailed chasnik. Adjika adds not only color, but also a delicious taste and aroma.
Ingredients for 4 servings:
Cooking hour – 1 hour 30 hours.
1. The bowl is well sifted and sealed. Break the eggs and add a pinch of salt. You can take 2 eggs.
2. Mix step by step with a spoon, pouring thoroughly from the sides.
3. Once the mixture becomes thick, knead with your hand until it forms a smooth dough. Von seems to be very handsome. You can add a little flour.
4. Divide the prepared thick dough into 4 parts and roll it out with a rocker. Since it is necessary to cut off a long leg, the layers are very thin, and not too wide. While working, gradually sift the beard crust so that the dough does not stick and the dough becomes even stronger. It is necessary to dry out for 20-30 minutes on a hanging stand or on towels.
5. The dried shortcakes are rolled into thin sides and thinly sliced with a knife. The skin that has come out is separated and gently rolled on the fingers. So, when it dries up, it doesn’t break, and it saves money. For the recipe, use a loaf of 2 layers, dry it and store it in a container.
6. Remove the fillet from the chicken leg and cut it into thin slices from the breast.
7. Cut the carrots into 4 thin slices and cut them slantwise into sticks, the cibul into slices, and the sweet pepper into strips. This form of vegetables is perfectly harmonious with long-lasting pasta.
8. Prepare the prepared vegetables in a saucepan and grease them at medium temperature for 5-8 rounds, cover them first, then uncover them.
9. As only vegetables change in use, carrots and pepper crumbs add color, add prepared chicken shanks, finely chopped chasnik, adjika, chalked pepper and salt. Cover and grease at medium temperature for 10-12 minutes, the trigger will not be ready.
10. I boil the water in a household saucepan, add salt and cook at low temperature for 6-9 minutes. We are constantly testing for readiness, there is no need to get overexposed.
11. The chicken in the vegetables produces a garnish color, and the sumish smells delectable.
12. Once the loin becomes soft, quickly pour it from the saucepan into the pan, let it stand for 30-40 seconds and pour it into the vegetables with the meat. Do not rinse, otherwise the sprouts will become slimy and will not absorb the juices and flavors from the meat mixture.
13. Add finely chopped greens (crepe, parsley), stir, heat a piece of bread at medium temperature, stirring. Lokshina is ready with the vegetables and the hammer.
14. The most delicious aromatic loin with chicken and home-style vegetables is placed on plates and served in a bowl with a light vegetable salad, seasoned with sour cream and your favorite pickles.
Savory!
