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Print Recipe
Vernissage of Taste on an Edible Tablecloth Recipe
Hot meat dish for two.. Very bright taste. Beauty on the plate and a large set of cooking options from existing products. The dish is built on the contrast of Very hot and very spicy meat, followed by the taste of juicy cold vegetables. The sauce gives a special piquancy.. Within a few seconds, your receptors will feel the whole range of salty sweet spicy sour... The closest association is the explosion of taste "ala cranberries in powdered sugar"..
Cook Time 60 minutes
Servings
Ingredients
Fried meat:
Edible Tablecloth:
Cook Time 60 minutes
Servings
Ingredients
Fried meat:
Edible Tablecloth:
Instructions
  1. Prepare and marinate the meat. In our case, this is pork carbonate of about 500 grams.. Cut into steaks 2.5 cm thick and marinate in a dry marinade of spices and salt.. If you want to soften it, you can add 0.1 teaspoon of citric acid to the spices and rub the meat. For simplification and uniformity of rubbing, I dissolved the spices in 2 teaspoons of vegetable oil and rubbed the meat with this marinade solution. Time to wash, cut and grate for 5 minutes. We also marinate the meat in the refrigerator for about 30 minutes. Total time: 35 minutes
    Prepare and marinate the meat. In our case, this is pork carbonate of about 500 grams.. Cut into steaks 2.5 cm thick and marinate in a dry marinade of spices and salt.. If you want to soften it, you can add 0.1 teaspoon of citric acid to the spices and rub the meat. For simplification and uniformity of rubbing, I dissolved the spices in 2 teaspoons of vegetable oil and rubbed the meat with this marinade solution.
Time to wash, cut and grate for 5 minutes. We also marinate the meat in the refrigerator for about 30 minutes. Total time: 35 minutes
  2. I cook the marinated meat in a grill pan like a regular steak. Cook quickly and do not over-dry the meat.. Therefore, we preheat the pan to the operating temperature and put 2 pieces on the heated surface at once.. 30 seconds on high heat and one side of the meat steak is closed.. Turn it over and quickly "cauterize" the second side.. It is necessary and important to do this immediately so that the meat does not give off juice and remains soft and juicy.
    I cook the marinated meat in a grill pan like a regular steak.
Cook quickly and do not over-dry the meat..
Therefore, we preheat the pan to the operating temperature and put 2 pieces on the heated surface at once.. 30 seconds on high heat and one side of the meat steak is closed.. Turn it over and quickly "cauterize" the second side.. It is necessary and important to do this immediately so that the meat does not give off juice and remains soft and juicy.
  3. Fry the steaks for 3 minutes on each side.. readiness is better controlled with a thermometer.. in the last 2 minutes, we move on to covering the tablecloth for our meat.time: 8 minutes
    Fry the steaks for 3 minutes on each side.. readiness is better controlled with a thermometer..
in the last 2 minutes, we move on to covering the tablecloth for our meat.time: 8 minutes
  4. We prepare vegetables for an edible tablecloth. We washed the Frillis salad and put it on separate leaves.. Transfer to a deep bowl. We put it in the refrigerator in the compartment +4 C. Washed the sweet pepper. Peeled from the seeds and cut immediately into long "feathers" or straws.. You can use circles, but it will be less convenient to eat. We washed the cherry tomatoes.. You don't need to cut them right away.. cut it up before serving. We put all the vegetables in the refrigerator.. It is very important that the vegetables are cold before serving. observe the temperature contrast between hot meat and cold juicy vegetables. We take a large plate or dish with a diameter of 40-45 cm. Then cover the dish with pita bread in 2 layers.. Since usually the purchased pita bread has a square shape, the edges can be carefully trimmed to fit the dimensions of the plate.time : 7 minutes
    We prepare vegetables for an edible tablecloth.
We washed the Frillis salad and put it on separate leaves.. Transfer to a deep bowl. We put it in the refrigerator in the compartment +4 C.
Washed the sweet pepper. Peeled from the seeds and cut immediately into long "feathers" or straws.. You can use circles, but it will be less convenient to eat.
We washed the cherry tomatoes.. You don't need to cut them right away.. cut it up before serving. We put all the vegetables in the refrigerator.. It is very important that the vegetables are cold before serving. observe the temperature contrast between hot meat and cold juicy vegetables.
We take a large plate or dish with a diameter of 40-45 cm. Then cover the dish with pita bread in 2 layers.. Since usually the purchased pita bread has a square shape, the edges can be carefully trimmed to fit the dimensions of the plate.time : 7 minutes
  5. It was time to collect our plate.. The dish covered in 2 layers of pita bread is covered with lettuce leaves.. Decorate the circumference of the plate with bright spots of pepper.. Cold cherry tomatoes are cut in half and also put in free places.. We don't occupy the center.. Our hot meat will be there. time 2 minutes
    It was time to collect our plate.. The dish covered in 2 layers of pita bread is covered with lettuce leaves.. Decorate the circumference of the plate with bright spots of pepper.. Cold cherry tomatoes are cut in half and also put in free places.. We don't occupy the center.. Our hot meat will be there.
time 2 minutes
  6. The last step.. Remove the pork from the heat.. Holding the steak with a fork, we cut our fried meat into wide strips.. We put it in the center of the plate.. Add sweet and sour sauce with chili pepper to the meat.time: 1 minute
    The last step.. Remove the pork from the heat.. Holding the steak with a fork, we cut our fried meat into wide strips.. We put it in the center of the plate.. Add sweet and sour sauce with chili pepper to the meat.time: 1 minute

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