This dish is prepared very easily. But the filling makes it delicious. Juicy and satisfying. It can be served both independently and as a side dish to fish, boiled meat or shish kebab.
This is a familiar dish for the indigenous inhabitants of Odessa. Pilaf turns out very tasty. Cooking will not take much time. The whole family will be delighted. The taste of the dish is marine and spicy.
Kimchi (spicy Korean cabbage) There are more than 100 varieties of kimchi, which differ not only in ingredients, cooking region, but also in the time of salting, as well as cooking technology. For the preparation of kimchi, not only garlic and red pepper are used, but also other products: from the most common to exotic. For example, some Korean chefs add ginger, sesame seeds, carrots, pine nuts, pears, chestnuts, seaweed and even salted small shrimp and oysters to kimchi.
Tuna from a can is a useful product. It would be nice to keep one or two cans in the home pantry. Such fish can be eaten directly from the jar, but if you add some ingredients, then simple canned food turns into a variety of dishes. This salad is a separate dish. Interesting and satisfying. Warm
In general, this is not a salad recipe, like the most ordinary salad, but a filling recipe. Thanks to this, the taste becomes bright and saturated. I recommend cooking a double portion at once or more, store up to a week in the refrigerator. The longer you store the filling, the more its taste is revealed. I hope this dressing will help to diversify your dishes during lenten time.
Thinking about what to cook my favorite for dinner, I remembered this salad. The ingredients are simple and few, the combination is new to me, it will take a little time to prepare. So why don’t I have an Italian dinner???
I like to cook, allowing maximum variety in the use of ingredients, proportions, etc. Pasta with Bolognese sauce is from this series. The base is minced meat with tomatoes or tomato paste. Then you can dream up, add ingredients, replace them with similar ones.
I made lagman. This, of course, is not a classic recipe, but we prepare it that way. Served as a first course. Seasonal vegetables are used in lagman. The dish turns out juicy, bright in taste and appearance.
