Traditional recipes

Asian style duck soup with Crock-Pot slow cooker

Asian style duck soup with Crock-Pot slow cooker

I'm kind of upset these days. I try new recipes, I try new pots ... :)) What do you mean what pots ?! Okay, okay, it's not a pot. It is a slow cooker Crock-Pot 4.7 l DIGITAL, an electric cooker that conquered me from the first second. It does not consume much, does not steam in the kitchen, does not make noise, is easy to clean and store just as easily because the power cord is detachable. Prepare desserts, soups / soups, low-fat dishes, everything I want! What more could I want? :)

  • Ingredient:
  • duck meat (I used wings, leg, pipette)
  • 50 g corn
  • 150 g of wild mushrooms
  • 80 g bamboo shoots
  • 10 cm from a leek root
  • half of a red pepper
  • a small carrot
  • a tablespoon of soy sauce
  • a bunch of buckwheat flour noodles
  • 2-3 slices of hot pepper
  • pink salt
  • Szechuan pepper

Servings: 5

Preparation time: over 120 minutes

RECIPE PREPARATION Asian style duck soup with Crock-Pot slow cooker:

I placed the meat on the bottom of the ceramic bowl of the Crock-Pot 4.7 l digital slow cooker, cut the pepper, the mushrooms and the leek stalks and placed them on top. I grated the carrot on a small grater and added the soy sauce and then the rest of the ingredients, except the noodles. I added two liters of cold water and set the program high for 3 hours.

At the end of the 3 hours, I lifted the lid of the Crock-Pot, added the noodles made of buckwheat flour and let the soup boil for another 30 minutes on the “low” mode.

I really like this soup. It has a sweet-spicy taste, it is full and very healthy.

Good appetite!


Asian style vegetable soup 30 g TASTE OF ASIA, GEFRO

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Asian style vegetable soup 30 g TASTE OF ASIA, GEFRO

Of course & icircn balance!
No added refined sugar, flour and starch.
Experience the effect of isomaltulose
Slow absorption of sugars & icircn s & acircnge.
Keep the blood sugar content in balance.
Enjoy the lightness and balance of the body.

GEFRO Balance does not in principle contain refined sugar (so-called sucrose), flour and starch.
Natural isomaltulose (a compound of glucose and fructose), used in place of table sugar, is absorbed much more slowly.
Blood sugar levels do not rise as much after consumption and also decrease more slowly than when we eat foods that contain sugar. This avoids the typical fatigue state.

Ready to serve in a minute. Does not require boiling!
Easy to prepare: Pour the contents of the bag into a large cup, pour 250 ml of boiling water, mix well - ready!

The best quality GEFRO:
Rich in fiber - no additives to enhance the taste - no dyes and preservatives - vegan - no gluten - no lactose.
GEFRO recommends: In general, pay attention to a healthy lifestyle and a varied and balanced diet.

TASTE OF ASIA, Vegetable soup & asian style icircn 30 g
Ingredient: 52% vegetables (carrots, white cabbage, tomato powder, bell peppers, onion powder, pasta & acircrnac, peas, mung beans, zucchini, bamboo shoots, leeks), isomaltulose ***, spicecontains soy), fiber (pea fiber, konjac, glucomannan, inulin (from chicory)), sunflower oil, sea salt, black mushroom, garlic powder, herbs, turmeric, spices, coriander, mustard flour, acerola juice powder, spice extracts, yeast extract, palm fat, separating agent: silica, table salt.
Nutritional values ​​per 100 ml of soup: Energy: 161 kJ / 38 kcal, Fat: 0.9 g, of which saturated fatty acids: 0.1 g, Carbohydrates: 5.0 g, of which sugars **: 4.2 g, Fiber: 2.2 g , Protein: 1.4 g, Salt: 0.86 g.
** = of which isomaltulose: 1.7 g.
*** = Isomaltulose is a source of glucose and fructose.

Net content: 30 g
1 sachet for 250 ml
Terms of validity: see the date written on the envelope.
Producer: GEFRO KG - Die Genussmanufaktur D-87697 Memmingen / Allg & aumlu

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Minestrone soup

Not a week goes by without a hot meal and with a lot of juice in the house, this is the golden rule of a Moldovan chicken like me! Soup, broth, borscht, we are not pretentious at all in this regard! So I made a schedule for myself - one week a vegetable soup, the next week and some more consistent protein. It's a system that hasn't failed so far, because we tend to get bored of a dish quickly, which is why I cook everything in small quantities anyway.
The soup here comes from beautiful Italy and has the peculiarity that it is made from seasonal vegetables and also contains pasta (or rice in some cases), sometimes even meat. It is therefore a fairly consistent and nutritious soup and incredibly versatile. You basically don't need a recipe to make this soup - whatever vegetables you have on hand, a handful of short pasta and some greens is all you need for a meal in tune with the cold season! Or any other season!


You will need: 3 tablespoons olive oil, 1 chopped onion, 1 chopped celery stalk, 2 diced carrots, 2 chopped garlic cloves, 1 chopped red bell pepper, 1 chopped green bell pepper, 1 handful of kidney beans, chopped, 1 cup beans already boiled beans, 1 handful of frozen peas, ½ kg chopped tomatoes (fresh if you find some really tasty tomatoes), about 1.5-2l water (depending on how thick you want the soup), 1 hand short pasta, salt and pepper to taste, 1 teaspoon dried thyme, ½ teaspoon dried basil, chopped parsley and lemon juice to sour it at the end.


Heat the oil in a soup pot and add the onion, celery, carrots and garlic. Saute for 2-3 minutes until the vegetables are soft. Add the bell pepper, kidney beans and peas, peas and tomatoes, then pour in the water and season with salt and pepper. Boil for about 15 minutes, then add the pasta and continue to cook for another 5-7 minutes. Remove from the heat, add the thyme, basil and a little chopped parsley and pour into hot bowls. Sour with lemon juice to taste.


Ingredients Asian style marinated eggs & # 8211 eggs for ramen soup

  • 2 large eggs
  • 2 tablespoons soy sauce (preferably Japanese)
  • 2 tablespoons myrrh (Japanese rice wine)
  • 6 tablespoons water

How to prepare & # 8211 video recipe

Storage and serving

Now that you've seen how easy it is to make these Japanese-style marinated eggs, all you need to know is a few things. You can only keep eggs for ramen in the refrigerator, in their marinade and for a maximum of four days. During this time they must be consumed.

As for serving, obviously, their first use is topping for ramen soup. These eggs, however, can also be served simply as an appetizer. There will be wonderful cold turnips, taken out of the marinade just a few moments ago, with toppings such as lightly fried sesame seeds, finely chopped green onions, a seaweed salad, radishes in thin slices, etc.

I hope you like today's recipe and yes, very soon I intend to publish the ramen recipe. Before that, I have another topping that deserves to be detailed in a dedicated recipe, marinated pork tenderloin, the so-called chashu. See you!


Asian style baked duck breast

Green onions are cut into strips the length of the carrot.

Peel a lemon, grate it and cut it into strips.

Cut the mushrooms into slices.

The duck breast is cut with a knife on the skin side. Sprinkle with salt and pepper on this side,

then place in a heat-resistant dish with the skin down.

In addition to the meat, put the sliced ​​vegetables: green onions,

sprinkle with salt and pepper

Vegetable soup is mixed with rice wine

The mixture is added to the meat and vegetable bowl.

Put in the preheated oven at 220 degrees for 60 minutes. Depending on the thickness of the meat, the time may be extended.


Juicy beef muscles, Asian style


1.
Preheat the oven to 7/220 ° C. Mix the dry ingredients with the soybean oil and sauce and grease the muscle. Place it in the pan and bake for 20 minutes. Reduce the temperature to the 5/170 ° C mark and leave for another 1 hour if you want to get a steak in your blood or add another 20 minutes for a well-done steak.

2. Let the steak sit for 20 minutes before serving.

3. Prepare the Asian-style sauce: simmer 800 ml beef soup with 2 slices of ginger, 3 strands of parsley, 2 tablespoons soy sauce and 1 tablespoon oyster sauce. Add 2 tablespoons of starch dissolved in cold water. Boil on low heat for 3 minutes. Add soy sauce and lemon juice.


Pork ribs in beer with caramelized carrot garnish - everything you need to know about the recipe

  • You can use fresh or smoked pork ribs, depending on your preferences. The cooking time remains the same. I personally recommend you to use fresh ribs, which will taste better from Black Beer.
  • You can choose your favorite bbq sauce, sweet, spicy, your favorite brand in stores or a homemade sauce.
  • It is ideal to leave the ribs as much as possible to marinate, preferably overnight
  • For carrots, you can use sliced ​​carrots or frozen baby carrots, which you pass under a stream of cold water before use.

Ingredients

  • 1.5 kg fresh pork ribs (unloading)
  • 4 tablespoons brown sugar
  • 4 tablespoons pork seasoning mix
  • 150ml barbecue sauce
  • 250ml its brown

Wash the ribs well and dab them with a paper towel to dry them very well. Rub them with the mixture of spice and brown sugar. We leave them in the oven for a few hours, at least 2, preferably overnight.

We put the ribs in the pot of the appliance, we pour the brown beer on top. We close the lid, we close the pressure valve. Select from the menu the MANUAL function, high pressure (HIGH) and set the cooking time to 25 minutes. When the 25 minutes have expired, let the pressure release naturally for 5 minutes (ie do not touch the device, which automatically enters the KEEP WARM function), then use pliers to open the valve.

Open the lid and remove the ribs directly into the tray lined with baking paper. Grease very well with barbeque sauce, using a pastry brush. Bake in the oven at 200 ° C for 10-12 minutes or until they have a crust of sauce, glossy and sticky. In the meantime, we take care of the garnish, while the ribs are in the oven.

Ingredients

  • 500g frozen baby carrots
  • 80g butter
  • 60g brown sugar
  • salt and pepper
  • ½ teaspoon cinnamon
  • 120 ml water

We put all the ingredients in the pot of the appliance. We close the lid, we close the pressure valve. We set the appliance to the MANUAL function, high pressure (HIGH) and the cooking time of 4 minutes. When the cooking time has expired, carefully open the pressure valve, using a kitchen tongs or a glove. When all the pressure has been released, open the appliance and we can serve the garnish of caramelized carrots with ribs.


8. Crispy chili-pot with light tomatoes

Chili is a delicious dish that is perfect for cold evenings. This crock-pot chili is even more perfect, because it doesn't take long to prepare. Fresh tomatoes and dark beer give this face a wonderful aroma from the southwest and it is so easy to cook thanks to the slow cooker. Simply assemble and then let the vessel do all the hard work for you.


Video: How to make Greek Tzatziki Sauce. Akis Petretzikis (November 2021).