Best Food Recipes 2023 Step by Step with Pictures
For the first time I tried this dish in the late 90s (there were such kiosks where they sold Chinese cuisine. I don’t know why he disappeared. There was an interesting and varied menu. Fast and delicious. Like in American movies. Food in boxes, chopsticks were given out separately. You go home – you bought it on the way, and the evening is free. In any case, shawarma is better. That’s the name I remember. It turns out a real and very famous recipe, canonized in China.
I offer you another version of lentil soup with pumpkin. There are several of their websites, and they are all so different! But this combination – lentils and pumpkin – is so successful that, I think, the following variations will be born further. I came up with this particular version of lentil-pumpkin soup myself.
Zucchini in Afghan or Borani Kadu. A very tasty appetizer dish. It is served either as an independent dish with rice on a side dish, or as an appetizer -meze. Spicy and spicy, like all oriental dishes. Try it, you won’t regret..)))
Pico de Gallo sauce is a traditional Mexican cold sauce, sometimes called simply Salsa (which means sauce in Spanish). Pico de Gallo is served separately – as an appetizer or salad, as well as as a side dish to such wonderful Mexican dishes as fajitos, tacos, etc. Pico de Gallo translates as the beak of a rooster, and indeed – this sauce has a fresh, rather intense, piquant taste – an indispensable seasoning for lovers of spicy, although you can make it not so spicy – if desired. Also traditionally – in Mexican dishes, this sauce is served in combination with sour cream and black bean pasta, which neutralize the sharpness of the sauce and make the “arrival” of sharpness in the mouth – gradual.
Fajitas is one of the most popular and traditional Mexican dishes. Fajitas are not just fried meat in a tortilla (corn tortilla), but also necessarily a traditional set of side dishes or sauces: black bean paste, rice with Mexican spices, Pico de Gallo sauce and sour cream. Meat, beans and rice are cooked with traditional Mexican spices: cumin, oregano and, of course, seasoned with lime juice. You can’t do without onions and hot peppers in this kitchen either. All these ingredients harmoniously complement each other and create a unique flavor of Mexican cuisine. Traditionally, rather cheap and not very soft pieces of beef are used for fajitas: peritoneum, sides and tenderloin (barrel, round, skirt, London broil, etc.). Therefore, it is very important for fajitas to cut the meat into very thin strips – across the fibers. In order for the meat to fry and remain juicy, cook them over very high heat. Of course, no one will forbid you to cook fajitas from more expensive steak chops: thick edge, thin edge, shackles, cereals and rump, and, of course, fillets. Although, in this case, it will not be quite a traditional fajita.