Cook Time | 25 minutes |
Servings |
Ingredients
- 2 tablespoons Buckwheat
- 2 pieces Bulgarian pepper
- 1 piece Eggplant
- 50 gram Curd cheese
- 4 tablespoons Soy sauce
- 2 tablespoons Lemon juice
- 1/2 teaspoons Honey
- 1/2 teaspoons Vegetable oil
- Parsley
Ingredients
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Instructions
- Bake the bell peppers in the oven, turning them regularly, until they turn brown. (I usually put foil on a baking sheet, so that the resulting juice is not baked) we put the Baked pepper hot in a plate, close it tightly with polyethylene and completely cool it. With the cooled pepper, remove the skin and cut into strips.
- Let's make buckwheat popcorn. To do this, smear a thin layer of frying pan with a thick bottom, warm up. Pour the buckwheat, and with constant stirring, fry until the grains begin to burst. When about 2/3 of the seeds burst, you can finish. Caution! buckwheat popcorn is sharp, and can injure the delicate mucous membrane of the mouth.
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