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Таблица замены продуктов

октября 1, 2011

Наименования заменяемых

продуктов                   КоличествоНаименование заменителей Количество

Мука соевая                 1 кг.     Пшеничная мука           1 кг.

Масло сливочное             1 кг.     Масло топленое           850 г.

Масло сливочное             1 гк.     Масло соленое            1 кг.

Молоко                      1 л.      Молоко сухое             100 г.

Молоко                      1 л.      Молоко сгущенное без     0,4 л.


Молоко                      1 л.      Молоко сгущенное с       0,4 л.


Яйца (вес со скорлупой)     50 г.     Меланж                   45 г.

Агар – агар                 100 г.    Желатин                  250 г.

Лимон                       1 шт.     Лимонная кислота         6 – 10 г.

Ванилин                     1 г.      Ванильная эсенция        15 г.

Ванилин                     1 г.      Ваниль                   10 г.

Патока                      1 кг.     Сахар                    750 г.

Ром                         100 г.    Коньяк                   100 г.

Ром                         100 г.    Ромовая эссенция         10 – 15 г.

Информация для иностранных посетителей:

1200 g of rabbit meat, 1-2 cloves garlic, carrots, 1 bunch of parsley, 3-4 Art. tablespoons vegetable oil, 125 g fat, 12 small onions, 2 glasses of white wine, 1 cup hot water 2 tbsp. spoon tomato puree, 200 g of mushrooms. Mutton chops with onion sauce Onion finely chopped and lightly fried in butter. Then add the tomato paste, salt and pepper, add a little beef broth (you can also add a small amount of water) and boil over medium heat, onion - it has good razvaritsya. The resulting puree rub through a sieve. Treated bean pods break in half or into three pieces and pour a little water. Simmer until tender. Then add the red wine and carrots, cooked separately and sliced ??thinly. Season with salt and pepper and simmer everything together. Add the greens. Dice bacon, fry lightly in a pan, then add the sliced ??onion rings and fry with bacon. Beans and carrots to put on a plate, top with roasted onion put bacon. This file can be chopped meat or steak. 4 lamb chops, fat for frying, sauce of 1 500 g of onion, 1 tbsp. tablespoons butter or margarine, 1 teaspoon tomato paste, salt and pepper to taste, a little broth. Icing sugar to dissolve cherry brandy (water can) and the resulting syrup to pour on the cake is still warm. The fish is cleaned, washed, cut off the fins, heads, tails (small fish left whole), split into pieces (preferably removed bone). Onion cut into large rings and fry in vegetable oil, add sliced ??tomatoes, green onions, parsley, thyme, bay leaf, garlic pounded n peel an orange. All a bit put out, then add the tails, heads, fins and a fish with a denser meat (eel, halibut), add salt and cover with water so that all the fish was covered and put on a strong fire to boil water quickly, and cook for 7.8 min. Then add the fish with a softer meat and cook for 7 minutes. Buyabess cook no more than 15 minutes. Then, remove the soup from the heat, add a good white wine, pepper and hard to put on quite a weak flame for 5 minutes. Fish broth through a sieve. Put it toasted or fresh bread slices and pour the soup into bowls. Fish submitted separately on a heated platter. Sprinkle with parsley.

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