Now, if he fears that when using a dried fish, the food will go out too hard or salt, the chef recommends soaking for 24 hours. And that”s not all: “Although we leave a day (in water), you should always try a bit crude to find the salt. Sometimes, fish can be deceiving and need more time to soak it absorbed more salt.”
Chauf WITH Paich Laura The first proposal is a fried rice with tortilla paiche. A really simple dish, you need a few ingredients: rice, Chinese vegetables, egg and, of course, fish.
First, in a pan, fry with a little paiche onion. Then in another pan, prepare a simple omelet. When it is half cooked, add the fish with the onion and wrap it with the egg, as if it were an omelet.
With this done, it”s time to skip rice. “The secret of a good is to have a correct chaufa rice (the day before). If you use a freshly made, not going to be okay,” says Laura. A secret: in this case, you should use a low salt rice.
Just before serving, as a bonus, Israel used strands of Wanted and fried sweet potato, to play with textures .
ALWAYS cod
not overlook the traditions, Israel also prepared us a simpler version of cod to Bilbao. What is needed? Tomato sauce, garlic, onion, tomato and boiled yellow potatoes.
In a skillet, fry the garlic in oil, but these are placed before it is hot. Then add the tomato paste and cook until something slimy.
Besides, in another skillet, skip the cod with sliced onion and tomato. Then, add the previously prepared sauce. This is served over sliced yellow potatoes boiled and ready.
IR NDE Where go?
550. Canete Jr. 550, Lima.
Post a Comment