A lot is known about badger fat and its therapeutic properties, and the benefits and harms of badger meat remain a mystery to many. This product is very rarely present on most people's tables. Only those families in which there are experienced hunters manage to feast on them. To receive from badger meat maximum benefit, it is worth familiarizing yourself with some of the nuances. As for lovers of badger fat, they should also learn more about the sought-after folk remedy.
Composition of badger meat
Opinions about the quality of badger meat can be heard different. Often, people who have tried a product refer to its specific taste and pungent aroma. In fact, if handled properly, meat can be a delicacy with a soft texture and a pleasant smell. But the violation of the technology of extraction and processing will spoil the product irrevocably. In terms of benefits, meat is not inferior to fat with its well-known therapeutic properties.
This is due to the fact that in the composition of badger meat there is a whole staff of useful substances:
- Vitamins A and E. Responsible for strengthening immunity, starting from the cellular level. Stimulates the synthesis of collagen, which is necessary for youth and beauty.
- B group vitamins. Important catalysts of metabolic processes, which also normalize the water balance in tissues. They also take part in hematopoiesis, without them the muscles cannot function normally.
- Vitamin K. Its deficiency in the body leads to the fact that the blood begins to clot worse.
- unsaturated fatty acids. They have a positive effect on the heart and blood vessels, do not allow their walls and partitions to wear out.
The ratio of all elements is balanced, so there is no need to be afraid of oversaturation and hypervitaminosis.
Factors affecting the benefits and taste of the product
There are several factors that affect the gastronomic characteristics of badger meat and its therapeutic properties:
- The maximum nutritional value of meat and fat falls on the autumn period. At this time, the animal is just preparing to hibernate, so the muscle fibers are saturated. useful substances. If the badger is caught in the spring, then it has just come out of hibernation and the products obtained from it contain practically nothing useful.
Advice
After suffering a fracture, badger liver should be included in the diet. It contains substances that promote uniform and rapid restoration of bone tissue.
- Badger meat will not have a very pleasant taste if the animal is caught in a noose or trap. Due to the long torment of the animal, the meat has a specific smell and unnecessary density.
- If dogs were used in the process of catching a badger, it is highly likely that they will beat the carcass pretty well. Even when the quality of the skin does not play a big role, this negatively affects the condition of the meat part. damage to the gallbladder or Bladder is fraught with the fact that unnecessary elements will fall on the fibers. Because of this, the taste characteristics of badger meat will suffer, and the severity of beneficial properties will decrease.
- When cutting the carcass yourself, you must handle the skin very carefully. It is removed carefully, paying particular attention to the groin area. Moreover, this must be done as soon as possible after the slaughter of the animal.
If you spend a lot of time transporting and storing badger meat, then even after a long heat treatment, the product will be tough. The same factor must be taken into account when buying a carcass from a hunter. Unfortunately, it is not so easy to establish the freshness of meat without the necessary experience.
Taste and beneficial features product is influenced by the way it is prepared. According to experienced cooks and hunters, badger meat is best processed in one of the following ways:
- Boiling. The carcass should be cut into small pieces and boiled in salted broth with vegetables until tender. It's hard to say how long it will take. It all depends on the age of the animal and the size of the pieces. You need to wait until the meat begins to easily separate into fibers. But it is better to refuse to use the broth, it is too fat, and there is not much benefit in it.
- Extinguishing. In this case, they should act as additional ingredients. They are perfectly combined with meat unique in taste, filling it with the right notes. The processing time here can also be different - from 1.5 to 3 hours. True, you won’t have to count on a pronounced benefit here, many vitamins will simply collapse.
- Baking. Another good option for cooking badger meat. So that it does not turn out dry, you should use a sleeve, even foil here will not give the desired result. When choosing additional ingredients, you should limit yourself to spices and aromatic herbs. Before you send the meat to the oven, you can hold it in the marinade for a couple of hours.
Steaming badger meat is not recommended. No matter how much time it spends in the pressure cooker, the final product will be too dry and tough. True, as in the case of boiling, with this approach, the fibers will be able to preserve the maximum set of useful and nutritious substances.
Badger meat should not be fried. Firstly, it loses almost all useful components and is saturated with carcinogens. Secondly, its texture and taste deteriorate. Thirdly, this type of processing does not guarantee complete elimination of harmful components, which are sometimes found in the tissues of wild animals.
The benefits of badger fat
Properly cooked, it does not at all resemble the taste and texture of beef, pork or lamb. And yet it is used exclusively as a drug. Here are just some of the positive properties of the product:
- Metabolic processes improve, digestion normalizes. The body receives enzymes, the synthesis of which is slowed down or impaired due to malnutrition.
- Immunity is strengthened, the body does not react so sharply to viral and bacterial infections.
- Recovery processes are stimulated, wounds heal faster.
- The work of the heart improves, the walls of blood vessels are strengthened. The composition of the blood is normalized, the risk of atherosclerotic plaques and blood clots is reduced.
- The synthesis of hormones is being established.
- The quality of hair, nails and skin is changing for the better. Physiological aging slows down.
Badger fat can be prescribed for yourself and on your own, but only as a preventive measure, in the absence of health problems. In case of any diseases, its use must be agreed with the attending physician. It is not recommended to give badger fat to children under three years of age.
Harm of badger meat and fat
The chemical composition of badger meat is so balanced that it does not harm a person, even if consumed in large volumes. But there is another danger here - there is a risk of infection with helminths and infectious diseases. Wild animals are often carriers of serious, including life-threatening, diseases. If possible, the meat should be checked by the competent authority, but this takes time. Unfortunately, even careful heat treatment does not always guarantee that pathogens will be rendered harmless.
As for badger fat, there are a number of contraindications to its internal and external use:
- chronic and acute diseases of the pancreas, kidneys, liver;
- kidney stones and gallbladder;
- chronic pancreatitis;
- children's age up to 3 years;
- susceptibility to dermatitis and allergic reactions.
Important
Badger fat is often used as a warming external remedy - it perfectly helps with mild hypothermia, coughing, replacing caustic eucalyptus and burning mustard plasters. However, fat clogs pores and is difficult to wash off. Therefore, in no case should you grease the entire skin - only a small area on the chest or between the shoulder blades. It is strictly forbidden to lubricate babies with badger fat!
With all the positive properties of badger meat and fat, their specifics must be taken into account. Meat should not be consumed constantly. It is a delicacy that is most beneficial and enjoyable in small therapeutic doses. The same goes for fat. It should only be taken when indicated or for prophylactic purposes.
If badger meat has to be obtained independently or purchased from hunters, then it is better to buy fat at a pharmacy. This guarantees its deep cleaning and high quality. In case of any unusual reactions to the use of products, it is necessary to consult a doctor to exclude the possibility of negative consequences.
Most hunters ask how to cook a badger, since its meat makes a lot of delicious and healthy meals. We can confidently say that this meat will be the most beneficial for health. However, it must first be checked for trichinosis.
If everything is fine with the meat, feel free to start cooking. With the right approach, it will be difficult to distinguish it from beef.
Recipe number 1. Fried badger
Cooking utensils:
Ingredients:
Recipe:
1. At the beginning of cooking, you need to do the cutting of meat - gutting the carcass. In the process, we remove all the fat from the badger, as it smells very unpleasant. From an old animal, the meat will be too hard, which can spoil the dish. Therefore, select the meat of only a healthy, young badger.
2. Then you can proceed to cutting meat. It is best to divide it into small pieces and fry in sunflower oil until golden brown. Here we add chopped onions, potatoes and carrots, which are cut into circles two centimeters thick. You can add a little Brussels sprouts so that the dish comes out tender. Salt the meat and mix the ingredients thoroughly. A dish with vegetables is stewed for about fifteen minutes. Served on the table with the addition of grated parsnips and fennel sprigs.
Recipe number 2. Badger soup
Ingredients:
Recipe:
We cut the ingredients, fry the badger meat with chicory and onions in vegetable oil, salt. We cut the remaining vegetables and throw them into boiling water, add meat with chicory there. Melt the butter, add it to the broth. Cook the soup for about 17 minutes.
Recipe number 3. Stew with badger
Ingredients:
Recipe:
Before cooking, soak in cold water badger meat for about 10 hours. After that, we cut the meat into small pieces, cook in a cauldron. After cooking, you can fry the product.
Frying is done with different vegetables: potatoes, carrots, rutabagas and celery. To make the dish festive and delight the taste with its sophistication, add pineapple pulp instead of these vegetables. In this case, you do not need to salt the meat, but sprinkle it with sugar and pour over liquid honey. Mustard honey is best, as it makes badger meat savory, somewhat tart in taste.
Bon Appetit!
From meat badger allowed to cook a lot mouth-watering dishes. In addition, badger meat is considered one of the healthiest. However meat badger First you need to check for trichinosis. If everything is in order with the meat, then it is allowed to cook bravely from it. With positive cooking, meat badger difficult to distinguish from beef.
You will need
- knife;
- pot;
- pan;
- boiler;
- grater;
- a spoon;
- young badger meat;
- sunflower oil;
- onion;
- carrot;
- potato;
- Brussels sprouts;
- salt;
- parsnip;
- fennel;
- olive/pumpkin oil;
- parsley root;
- celery root;
- chicory;
- Chinese cabbage;
- shallot;
- butter;
- swede;
- a pineapple;
- sugar;
- water.
Instruction
1. To prepare any dish, you must first cut the meat - gut the carcass. During evisceration badger every fat should be scrupulously removed, as it has an unpleasant odor. Remember that the meat of an old animal is too hard, so as not to spoil the dish, use the meat of a young and healthy badger .
2. If you want to treat your family to a badger stew, then start cooking with its small slices. Later, after you cut the meat, you need to fry it until golden brown in sunflower oil and add chopped onions, carrots and potatoes, cut into circles 1.5-2 cm thick. You can put a little Brussels sprouts, then your dish will turn out much more tender. Salt and mix thoroughly. It is necessary to stew meat with vegetables for 10-15 minutes. Serve on the table, adding a little grated parsnips and a few sprigs of fennel.
3. Even easier to make soup from badger. It will require the following products: badger meat, pumpkin or olive oil, butter, iodized salt, potatoes, carrots, parsley root, celery root, a small amount of chicory, Chinese cabbage, shallots. All the ingredients must be cut, fry the meat in vegetable oil with chicory, onions, salt. Throw the remaining chopped vegetables into boiling water and add meat with chicory. Melt the butter and pour it into the broth. Boil the soup for 15-17 minutes.
4. For the solemn table, you can cook a stew with badger meat. To do this, it should be soaked in advance for about 10 hours in cold water. After soaking, cut the meat into small slices and certainly cook in a cauldron. Only later this product is allowed to fry. Roast the meat badger with the addition of various vegetables: carrots, potatoes, celery, rutabagas. In order to make the dish even more solemn, and the taste luxurious, replace the vegetables with pineapple pulp. But keep in mind that if you replace vegetables with pineapple, salting the dish is not necessary. It’s easier to sprinkle with sugar or pour liquid honey on top. Please note that it is better to use buckwheat honey, because it will give the dish a piquant, tart taste and a wonderful smell.
Chicory lettuce is a small head of succulent leaves. This variety of lettuce has been carried out since 1870. Chicory has a slightly bitter taste, tk. it contains intibin and inulin, in addition, it is enriched with carotene, ascorbic acid, protein and other minerals suitable for our body. There are quite a few recipes for cooking dishes from chicory, so try to impress your loved ones and relatives with an unusual dish.
You will need
- Chicory salad:
- 100 g of chicory;
- 1 tablespoon of vegetable oil;
- 50 g of ham;
- 30 g of cheese (hard varieties);
- 30 g pasta;
- 1 onion (bulb);
- 1 egg;
- spices to taste;
- 100 g of milk.
- Chicory stew:
- 1 kg of chicory;
- 50 g butter;
- 1 teaspoon of sugar;
- 1 tablespoon of butter;
- black pepper to taste.
- Pizza:
- 500 g yeast dough;
- 200 g of chicory;
- 1 pear (hard variety);
- 200 g of cheese (hard grade);
- 50 g walnut;
- spices to taste.
Instruction
1. Chicory salad. Chicory cut into small cubes and stew in vegetable oil for 10-15 minutes. Roast the ham. Boil macaroni in advance in salted water. Place in layers in a heat-resistant dish: ham, grated cheese, pasta, finely chopped onion, chicory. Sprinkle grated cheese on top. Whisk the milk with the egg and pour over all the ingredients. It is allowed to add a little coriander to the salad - it will give an extraordinary flavor. Ready meal put in an oven preheated to 200-230 degrees for 15-20 minutes. It is recommended to serve a burning salad in portions, decorating it with fresh herbs and a slice of lemon.
2. Chicory stewed. Chicory wash and dry. Cut it into small pieces and mix with butter. Place all ingredients in a large skillet and season with spices. You need to simmer chicory for 40-60 minutes on a leisurely fire. Before serving, sprinkle the finished dish with grated cheese and garnish with fresh herbs.
3. Pizza. Roll out the dough with a diameter of 30-40 cm on a special baking paper. Rinse and pat dry all vegetables. Cut the chicory leaves into small pieces. Peel the pear and cut into 8 slices. Cut some of the cheese into small cubes. Spread chicory, pears, chopped nuts, cheese evenly on the dough. Grate the rest of the cheese on top, seasoning with spices. Bake the pizza for 20-30 minutes in the preheated oven. Before serving, the dish is allowed to decorate with lemon balm leaves. Good appetite!
Ostrich meat has an authentic taste, one that makes many gourmets furore. The meat of this exotic bird has few calories and virtually no harmful cholesterol. Ostrich meat is prepared quite quickly, delightfully absorbs the aromas of spices and invariably turns out juicy and tender. It is allowed to cook it in different ways: boil and stew, bake on the grill and fry on charcoal. From it are obtained hefty tender meatballs and authentic soups. Rice, corn, beans or vegetable salad are perfect as a side dish.
You will need
- For the ostrich steak in red wine:
- 4 ostrich steaks;
- 20 g of vegetable oil;
- 50 g cream;
- 100 g dry red wine;
- 2 cloves of garlic;
- 60 g butter;
- bunch of parsley;
- favorite spices and salt.
- For roast ostrich with potatoes:
- 500 g potatoes;
- 400 g of ostrich meat;
- bulb;
- 100 g of vegetable oil;
- glass of water;
- Bay leaf
- black pepper and salt.
Instruction
1. Beat the steaks with a meat mallet, sprinkle with salt and spices. It is better than everyone to take steaks no more than 1.5 centimeters thick, without bones.
2. Heat it up in a frying pan vegetable oil and fry the ostrich meat in it over high heat until chestnut color, on both sides. The meat should be medium done. To do this, cook it for no more than 2 minutes on each side. Transfer cooked steaks to a platter and cover with foil.
3. Chop the garlic and fry it over medium heat for 30 seconds until golden brown. Pour the wine into the pan and bring to a boil. Simmer the garlic-wine sauce for about 2 minutes. After that, pour in a little water and add cream. Mix everything and continue to cook the sauce for another 3 minutes.
4. Chop the parsley, add it to the sauce, stir well and pour over the steaks. Serve them to the table, sprinkled with chopped herbs. This dish takes 10 minutes to prepare.
5. Try roasting ostrich meat. To do this, cut the ostrich meat into pieces no more than a centimeter thick and about 4 centimeters long. Chop the onion into half rings, and cut the potatoes into bars or circles.
6. Heat the vegetable oil in a saucepan and sauté the chopped onion over medium heat. Stir continuously until it turns a light golden color. This usually takes no more than 3 minutes. Transfer the onion to a plate and set aside.
7. Heat the oil in a frying pan, put the ostrich slices on it and fry, stirring, for no more than 2 minutes. Put half of the fried onion on the pieces of meat, put the chopped potatoes on it, pepper and salt. After that, put the rest of the onion and a couple of bay leaves on the potatoes.
8. Pour water into the resulting "pie", cover the pan with a lid and bring the roast to a boil. After that, simmer it over low heat until cooked through for 45 minutes. If the liquid boils away during cooking, add more hot water.
9. Serve the cooked roast with herbs. Pickled cucumbers successfully harmonize with it.
Badger fat can be attributed to the most ancient healing agents used by man to cure a number of ailments. Let's say it has been used for a long time and safely during treatment colds, tuberculosis, bronchitis, gastric ulcers, rickets, dystrophy, thrombophlebitis and many others.
You will need
- - badger fat;
- - milk;
- - honey;
- - chocolate;
- – essential oil rosemary and lavender, jojoba oil, mint oil.
Instruction
1. In order to prepare badger fat, melt it through two or more layers of gauze, pour it into bottles or glass jars and tightly cork with plastic or cork stoppers. Place the fat in the cellar or refrigerator. Under appropriate conditions, it saves all expensive properties for about 2 years.
2. Prepare badger fat in the following way: pass the pieces of fat through a meat grinder and put it in a saucepan, which you place in any comfortable container with water (a small basin or bowl). Put the container on the fire so that the fat is heated in a water bath. You can also heat it without a water bath, but in this case, the fat traditionally burns a little and becomes brownish. After heating, fat will certainly be put in a cold place, on the contrary, all its expensive properties will be gradually lost.
3. Make a prescription badger fat, the one recommended for smokers and people with lung problems. To do this, take 100 g of liquid honey, badger fat, grated lemon, including zest. If honey is not available, melted chocolate will do. Thoroughly mix everything, refrigerate and consume three times a day after meals in a tablespoon. It is recommended to drink the healing mixture with warm milk.
4. Add cow's milk to the melted fat badger in equal proportions with fat. Bring this mixture to a boil, and when it cools down a bit, add natural honey. This recipe is used to treat the intestines and stomach.
5. Prepare a homemade ointment with badger fat, which perfectly helps in the treatment of rheumatism, sciatica and arthritis. In melted fat (100 g), add essential oils of rosemary and lavender (10 drops each), jojoba oil (30 g) and peppermint oil (5 drops). Mix all ingredients well and refrigerate. Lubricate the areas of localization of pain with this ointment and bandage them before going to bed.
Note!
Badger fat is obtained from the glands of the badger, both male and female. One average badger can give up to 2 kg of fat, depending on the living conditions of the animal. Under cellular conditions, it is possible to get twice as much fat from a badger than from a wild animal.
The badger is a large animal of the weasel family, reaching twenty-five kilograms in weight. And it is also a cute animal with a comical muzzle and wide stripes along it. It is primitive to draw, tea is easily recognizable.
You will need
- - paper;
- - colour pencils;
- - a light pencil;
- - eraser.
Instruction
1. Think about how you want to portray badger, in what position and what he will do in your drawing. To do this, remember what kind of person he is, how slowly and difficultly he walks, his head bowed to the ground. Badgers swim well, but drawing him during this lesson will be more difficult. Drawing an animal in the process of hunting is also not the most primitive option. Better choose peaceful static poses.
2. Make small, barely visible outlines with a simple pencil. Designate for yourself where the head will be badger, and where is the tail, make a mark where his torso and paws will be. Watch for proportions.
3. start drawing badger from the head. This animal has a small, elongated. Draw rounded ears on the head. Draw the nose, eyes and mouth. Draw at first with light strokes, then draw the successfully drawn lines a little thicker. Unsuccessful strokes are removed with the help of an eraser. Work with a simple pencil for now. Paint badger will be when you draw it entirely.
4. Go to the body badger. Draw the neck and torso of a huge wedge-shaped beast extending from the head. The badger is a rather well-fed animal, because it hunts, makes reserves and accumulates fat for the winter.
5. Draw short bulky paws with long claws, which are necessary for a badger in order to dig the ground and hunt bugs, mice and lizards. Draw a short tail in the picture.
6. Draw the details, say, a long cheeky fur. Don't forget to draw stripes on the muzzle.
7. Color the animal. For the back and sides, choose a clear gray color, the one closer to the belly should fade. Head badger white, with a characteristic wide black stripe on each side.
8. Add a background to the picture. Let it be a forest landscape, tea badgers are forest dwellers. It is allowed to draw an animal near its mink, this animal is hefty tied to its home, never leaves it for a long time, hunts nearby and can live in the same hole for all 15 years of its life.
Beaver meat is not as famous as other game, however, it is an appetizing and suitable product. In cooking, the meat of 2-3-year-old animals is used. When cutting, the main thing is not to touch the gland that emits an irremovable smell, the so-called beaver stream.
You will need
- 400 g of beaver meat (ribs);
- 1 lemon;
- 1 head of onion;
- 2 carrots;
- 1 apple;
- 3 tbsp butter;
- 1 head of garlic;
- 5-7 sprigs of thyme;
- 100 ml sour cream;
- ground black pepper.
Instruction
1. Butcher the carcass beaver, scrape off the film from the meat and rinse thoroughly. Dry and cut the carcass into small slices of 4 centimeters in length, cut the ribs in half and divide into slices of several ribs. Peel the garlic from the husk, finely chop half of the cloves with a knife, you will need the second later.
2. Wash the lemon, cut it in half, squeeze the juice from each half, you should get about 1 cup. Take a large enamel or glass bowl, put the meat in it, add the garlic, pour in the lemon juice and mix thoroughly to evenly distribute the garlic and juice.
3. Salt, sprinkle with freshly ground black pepper (or other spices to taste) and mix again. Cover the bowl with cling film or a lid and refrigerate for 5-6 hours.
4. Wash and peel the carrots, cut into large wheels 2-3 centimeters long, wash the onions and cut into quarters and each quarter into two halves. Heat 3 tablespoons of butter in a frying pan and fry the onion pieces on all sides until golden brown, put in a separate bowl and sprinkle with salt and pepper to taste.
5. Take a large cast-iron cauldron or a frying pan with high sides and pour about 0.5-1 cm of vegetable oil on the bottom, heat it over a fire and quickly fry the meat slices beaver on all sides until golden brown. If all the meat at a time does not fit into the cauldron in one layer, then fry it in slices.
6. Add chopped carrots to the meat, mix and fry with carrots for 10 minutes, add onions, mix and simmer for another 15 minutes. Wash and peel the apple, chop the rest of the garlic and cut the apple into large pieces.
7. Add 1-1.5 cups of boiling water to the cauldron and stir, simmer for another 10 minutes. Remove stems from thyme, cut into slices 0.5-1 cm long. Add apples, garlic, thyme, stir and simmer for another 5 minutes, add 100 milliliters of sour cream, reduce heat to a minimum and simmer for another 20 minutes. Serve with fried potatoes.
Fish stew with vegetables is perfect for diet table, because this dish is not only low-calorie, but also easily digestible. It is allowed to cook it with summer vegetables, with potatoes. And for those who love Japanese cuisine, the recipe for fish stew with chicken will be fascinating.
You will need
- For fish stew with summer vegetables:
- 500 g white fish fillet;
- 3 tomatoes;
- 1 sugary pepper;
- 1 onion;
- 1 zucchini;
- 3 cloves of garlic;
- 0.5 tsp cumin;
- 1 st. l. olive oil;
- parsley
- pepper - to taste.
- For fish stew with potatoes:
- 1 kg of potatoes;
- 500 g fish fillet;
- juice of half a lemon;
- 2 onions;
- 4 pickles;
- 4 tbsp tomato paste;
- half a glass of sour cream;
- a bunch of fresh herbs;
- 2 tsp flour;
- red ground pepper - to taste;
- spices for fish.
- For fish stew with chicken (Japanese cuisine):
- 225 g salmon;
- 225 g white fish (cod
- haddock, flounder);
- 300 g chicken thighs;
- 4 sheets of hakusai;
- 115 g spinach;
- 1 huge carrot;
- 8 caps (150 g) shiitake mushrooms or oyster mushrooms
- 2 thin stems of a leek;
- 295 g tofu;
- a pinch of salt.
- For the broth:
- 1 slice dashi konbu
- 1.2 liters of water;
- 1/2 cup sake.
- For seasonings:
- 90 g daikon;
- 1 PC. dried chili pepper;
- 1 lemon;
- 4 things. onion;
- 10 g kedzuri-bushi;
- 1 bottle soy sauce.
Instruction
1. chop the onion and bell pepper semirings. Heat up a skillet with olive oil, put onion and pepper on it, sprinkle them with cumin and fry for five minutes. Finely chop the tomatoes and zucchini, add them to the onion and pepper mixture, wait for the mixture to boil, reduce the heat and simmer everything under the lid for another five minutes.
2. Fillet the fish, cut it into small slices and put in a pan with vegetables, cover and simmer for another 15 minutes. After that, add finely chopped greens and chopped garlic, mix and remove from heat. Serve the finished dish sprinkled with cumin.
3. cut into fish fillet medium-sized pieces in order to cook fish stew with potatoes. Pour them with lemon juice, vegetable oil and mix. It is allowed to add spices for fish. Leave the fillet for 30 minutes to marinate.
4. While the fillet is marinating, cut the onion into half rings and fry it in oil until golden brown. Peel the potatoes and cut them into cubes. Put it in a saucepan with a thick bottom, fill it with water, add the fried onion, pepper and cook over low heat until tender.
5. Add salt, sliced cucumbers, fish fillets and greens to the potatoes. Dilute tomato paste in water and pour it into a saucepan. Put it on a slow fire. After twenty minutes, pour sour cream mixed with flour into the fish stew and cook for another five minutes. When the dish has cooled down a bit, put it on a plate.
6. cook a dish Japanese cuisine- fish stew with chicken. Cut the salmon into pieces with bones five centimeters thick, and white fish- into four parts. Chop the chicken thighs along with the bones. Put everything in a huge container.
7. Put a pot of water on the fire, put the hakusai in it, bring the water to a boil and boil the hakusai for 3 minutes, then put it in a colander and let it cool. Boil the spinach in salted water for one minute, put it in a colander and rinse with cold water.
8. Cut the carrots into slices, and the leeks into slices. Cut the tofu into cubes. Roll the spinach into a roll. Remove the lower part of the hakusai leaves. Lay them on top of each other and top with a spinach roll.
9. Roll the hakusai leaves into rolls, let them rest for five minutes and cut them into slices five centimeters long. Put them on a dish with chicken and fish.
10. Make two holes in the daikon roots and insert the chili slices into them. Grate the daikon on a fine grater, squeeze the juice. Shape the resulting mixture into a ball.
11. Lay the dashi konbu slices in the bottom of the dish. Fill it 2/3 full with water and sake and bring to a boil, then lower the heat. Lay the dashi konbu slices in the bottom of the dish. Fill it 2/3 full with water and sake and bring to a boil, then lower the heat.
12. Put the salmon, mushrooms, chicken and carrots in a pot of water and sake and put it on the fire. When the meat and fish are about ready, put the rest of the ingredients and cook the dish until done.
13. Serve this dish with soy sauce. Pour it into bowls, squeeze a few drops into it lemon juice and add seasonings.
In order to treat yourself and your guests to a traditional African dish, you can cook the most tender beef with couscous and vegetables. This hearty and healthy dish will decorate any table.
You will need
- tomatoes - 3 pcs.; tomato juice- 1 glass; hot pepper - 1 pc.; turnips, carrots, onions, sugary peppers - 2 each; beef pulp - 1 kg; 2 glasses of water; 2 cups couscous; ear of corn; Art. a spoonful of butter; spicy seasoning for meat (to your taste) - 1 tbsp. a spoon; vegetable oil - a few tablespoons; zucchini - 1 pc.; salt, black pepper
Instruction
1. The beef is washed, dried and cut into small pieces. Oil is poured into the pan, on which the beef is fried until a beautiful golden brown. The fried meat is transferred to another dish.
2. The onion is peeled and finely chopped. The skin is removed from the tomato, they are cut into cubes. Hot pepper is cut in half, cleaned of seeds and cut into hefty finely.
3. In a frying pan with the oil left over from the meat, onion is laid out and fried for 10 minutes. The meat is returned to the pan, tomatoes are added, 1 teaspoon of salt, tomato juice, a pinch of black pepper, spicy seasoning for meat. The contents of the pan are neatly mixed, covered with a lid and simmered for about 30 minutes over low heat.
4. Turnips, carrots, zucchini, sugary peppers are washed, peeled and cut into cubes. The corn is boiled, the grains are cut off from it.
5. Carrots, peppers, turnips are added to the pan, mixed and cooked under the lid for about 20 minutes. Later, corn and zucchini are added, the contents of the pan are stewed for another 15 minutes.
6. In boiling water (number according to the instructions on the couscous packaging), butter is added, salt to taste and couscous is poured. The pan is removed from the heat, the couscous is infused for about 5 minutes.
7. Ready couscous is allowed to be mixed with meat and vegetables, and it is allowed to survive on a dish, and put the meat and vegetables on top. The finished dish is allowed to be served immediately. If desired, the dish can be decorated with a small number of any greens.
Tip 9: How to cook Seafood Cocktail with fried vegetables
Sea cocktail is a mixture of octopuses, squids, mussels, shrimps and many other appetizing inhabitants of the sea. We present you the recipe for a delicious sea cocktail with fried vegetables.
You will need
- - 400 g of sea cocktail (frozen); – 350 g different vegetables(beans, tomatoes, carrots, celery root, zucchini, etc.); - 1-2 cloves of garlic; - vegetable oil, preferably olive; - greens and soy sauce.
Instruction
1. We take a frying pan with the thickest bottom, heat the vegetable oil in it, fry the chopped garlic and take it out with a slotted spoon.
2. We put our sea cocktail in a pan with oil and garlic juice, turn on a powerful fire and fry it for about a minute, then reduce the heat and add vegetables. You need to fry until the beans are soft. If the mixture seems a little dry, you can add a little water. As usual, roasting takes from 7 to 10 minutes.
3. When the seafood appetizer is completely ready, it is allowed to add soy sauce and salt to it. It remains only to mix well and arrange on plates. It is recommended to sprinkle with finely chopped herbs on top. Good appetite!
Raw or raw food soup is a chilling or warm soup made from fresh raw products given to us by nature. Raw soup is eaten with pleasure not only by raw foodists, it is allowed to eat it in hot weather, during the period of cleansing the body of toxins and excess weight, on diet days, to normalize bowel function, and also when you easily want light food.
You will need
- – raw vegetables- cabbage - greens - water - citrus fruits - avocado - salt - spices - sunflower seeds or almonds - sesame seeds - blender - grater
Instruction
1. Preparing vegetables: We take 2-3 types of fresh vegetables from the list: carrots, beets, radishes, zucchini / zucchini, cucumbers, bell peppers, tomatoes. Rub hard vegetables on a medium grater. Bulgarian pepper cut into thin strips (not for gazpacho). Grind tomatoes (and peppers for gazpacho) in a blender to a puree state. Place in a saucepan. Note: thick soup requires grated vegetables fill a little less than half of the pan, proportions as desired.
2. Preparation of cabbage: We take cabbage: white, red, Chinese - to choose from. It is also allowed to use broccoli and cauliflower in raw food soup. The number for a two-liter saucepan: a quarter of a tiny head. Finely chop / cut the cabbage, put it in a bowl and carefully knead it with your hands so that it gives juice. Transfer to a saucepan with vegetables. Note: do not add cabbage to okroshka and gazpacho. Half of the pot will be filled with cabbage and vegetables.
3. Processing citrus fruits: On a two-liter saucepan we take a further set of citrus fruits to taste: - one / two oranges - one orange + one / two tangerines - juice of one lemon (for okroshka) Peel and free from stones. If we want the soup to be sourer, we do the same with half a lemon. Grind the peeled citrus fruits in a blender to a puree state. Pour into a saucepan. Note: avocado puree with garlic is added to gazpacho instead of citrus fruits.
4. Clean fresh herbs to choose from: dill, parsley, celery, basil - finely chop and send to the pan. Fill everything with drinking cold or warm water, add salt and pepper to taste. Mix thoroughly and carefully. We send the soup to infuse for a couple of hours. Note: lovers of spicy soup can add a little grated horseradish, ginger or mustard.
5. Preparation of "mayonnaise" dressing: We take a glass of raw peeled sunflower seeds or raw almonds. For bitterness, you can add a handful of sesame seeds. With a couple of cloves of garlic and a pinch of salt, grind everything to a puree mass with a blender, gradually adding water to the consistency of thick sour cream. The dressing is ready. It is allowed to use it like sour cream, adding it to a plate or directly to the pan. Note: dressing is not required in gazpacho.
Note!
– For “mayonnaise” dressing, you need to soak the seeds / almonds in water for several hours in advance: seeds - for an hour, almonds - for the night. - Raw soup can be stored in the refrigerator for no more than 2 days.
Useful advice
The following vegetables perfectly harmonize: - carrots + beets (the basis for raw beetroot) - carrots + beets + tomatoes (the basis for raw borscht) - radishes + cucumbers + bell peppers (the basis for raw okroshka) - carrots + zucchini / zucchini + tomatoes - green bell peppers + tomatoes (base for raw gazpacho)
Quiche with vegetables will appeal to many due to the crispy dough and the most delicate filling. The cooking process will require neither time nor difficult components.
You will need
- – shortbread dough;
- - milk - 300 ml;
- - leek, scarlet pepper, carrot - 1 pc.;
- - zucchini;
- - broccoli - 150 grams;
- - 5 eggs;
- - olive oil;
- - a pinch of pepper, salt, nutmeg.
Instruction
1. Preheat oven to 180C. Put the dough into a mold, pour beans on top. Place the mold in the oven for 10 minutes.
2. Cut all vegetables into slices of any shape, but not hefty large. Boil broccoli and carrots in boiling salted water for 2-3 minutes. In a frying pan, heat a spoonful of oil, fry all the vegetables for a couple of minutes - until half cooked.
3. Beat eggs well, pour in milk, add nutmeg and pepper, salt to taste. Mix the resulting mass with vegetables. Remove the beans from the mold with the dough, pour in the mixture of vegetables, eggs and milk.
4. Quiche bake at a temperature of 180C. Baking time - from 20 to 25 minutes.
Dishes in the Asian genre are now allowed to be enjoyed not only in restaurants, but also at home, because many of the ingredients for them are easy to find on sale. One of the authentic dishes that is allowed to impress relatives is spicy beef.
You will need
- Ingredients for 2 persons:
- For marinade:
- - 2 tablespoons of dry red wine;
- - 2 tablespoons of soy sauce;
- - half a spoon of rice vinegar;
- - a pinch of salt;
- - 2 tablespoons of water;
- - a teaspoon of cornstarch.
- For meat:
- - 250 gr. Fillet of beef;
- - 2 medium peppers: scarlet and green;
- - a stalk of a leek;
- - 1 hot pepper;
- - a slice of ginger root;
- - a clove of garlic;
- - shallots - 2 onions (optional);
- - 2 teaspoons of ground cumin;
- - dried and crushed cayenne pepper to taste;
- - sunflower oil;
- - a teaspoon of sesame oil;
- - salt.
Instruction
1. Mix all the ingredients for the marinade in a bowl with a fork so that there are no slices of starch.
2. Cut the beef fillet into small strips for one bite and mix with the marinade. We leave for 30 minutes.
3. scarlet and green pepper cut into slices of the same size as the meat. Grind leek, garlic, ginger and hot pepper. Hot pepper seeds must be removed in advance, on the contrary, the dish will turn out to be very spicy.
4. Heat up in a frying pan a little. sunflower oil. Fry the meat on all sides literally for 5 minutes, transfer to a plate. We fry garlic and ginger in the same oil, add leek and all kinds of pepper, simmer for several minutes.
5. Return the meat to the pan. Salt, pepper, season with cumin and cayenne pepper. We fry for 5-7 minutes. Literally a minute before readiness, sprinkle with sesame oil and sprinkle with chopped shallots.
6. The dish will turn out to be very appetizing and fragrant. It is best served with steamed rice.
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Ministerial meat is a portioned dish for a festive table. It takes a long time to prepare, but the result is worth it, tender, spicy and juicy meat with lingonberry sauce will not leave your guests indifferent.
You will need
- - pork pulp - 2 kg;
- – red dry wine- 250 ml;
- - honey - 2 tablespoons;
- - grated ginger - 1 tablespoon;
- - ground cinnamon - 0.5 teaspoon;
- - seasoning for meat - 1 tablespoon;
- - salt.
- For sauce:
- - red dry wine - 0.5 cups;
- - cranberries - 500 g;
- - sugar - 0.5 cups.
Instruction
1. Prepare the marinade. To do this, mix wine with honey, add grated ginger, cinnamon and seasoning for meat. Salt the mixture and mix thoroughly until the honey is completely dissolved.
2. Wash the pork pulp, pour over the marinade and leave for an hour at room temperature. Preheat the oven to 220 degrees.
3. Place the meat on a wire rack and place in a hot oven. Place a tray under it, into the one that will drain the juice released during the baking process.
4. Cook the meat at maximum temperature for about 10 minutes, and then reduce the heat to 160 degrees. Cover the pork with foil and bake for another 2 hours. In order for the finished meat to be ruddy in a ministerial way, remove the foil 30 minutes before the end of baking. Turn off the oven, but do not remove the pork, leave it for another 15 minutes.
5. Prepare the sauce. Combine the juice from the pallet, the one that was given out when cooking meat, with wine. Put the mass on fire and heat over medium heat until 2/3 of the liquid has evaporated.
6. Divide cranberries (fresh or frozen) in half. Crush one half in mashed potatoes, add sugar and mix until it dissolves. Put the resulting puree and whole berries into the sauce, mix and boil for several minutes.
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Tip 14: How to cook lean pancakes from cauliflower
Appetizing and tender cauliflower pancakes will add variety to the lenten menu.
You will need
- – cauliflower- 1 kg;
- - carrots - 2 pieces;
- - onion - 2 heads;
- - flour - 5-6 tablespoons;
- - greenery;
- - salt.
Instruction
1. Forks of cauliflower should be disassembled into inflorescences, rinsed under running water. Boil in salted water until half cooked, drain the water. After that, grind in a blender.
2. Grate the carrots, finely chop the greens, cut the onion into cubes. Put all the ingredients in a bowl, add salt, add flour and mix thoroughly.
3. Spread the pancakes with a tablespoon on a preheated pan, fry from 2 sides. Use vegetable oil for frying.
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Useful advice
In order to preserve the useful properties of cauliflower, chop it raw.
Fennel and celery salad is a very appetizing and fragrant dish, and also suitable. Fennel improves digestion by preventing the collection of gases. It promotes weight loss, speeds up the metabolic process. In addition, celery has a rejuvenating effect, fills the body with energy.
You will need
- - 1 fennel tuber;
- - 3 stalks of celery;
- - half a lemon;
- - 2 tbsp. tablespoons of olive oil;
- - 1 tbsp. a spoonful of apple cider vinegar;
- - 1 teaspoon of honey;
- - ground pepper, salt.
Instruction
1. Peel the celery stalks and fennel, rinse thoroughly, and finely chop. Cut half a lemon into four pieces, squeeze each juice out of them into a salad bowl. Put lemon quarters there, add a small amount of water, put a few ice cubes.
2. Put prepared fennel together with celery in acidified water, leave to infuse for 10 minutes.
3. Separately prepare dressing for light salad. To do this, mix Apple vinegar with olive oil, honey, ground pepper and salt.
4. Drain lemon water from fennel and celery, pull out lemon quarters - we no longer need them. Pour the vinegar dressing over the fennel, cover with cling film. Place the fennel salad in the refrigerator for at least one hour.
5. Serve the finished salad on portioned plates, you can add fresh parsley to it.
Probably everyone knows or at least heard about healing properties badger fat. It is used for problems with the musculoskeletal system and the muscular system. Fat relieves the inflammatory process and eliminates pain. At the same time, few people know that badger meat is characterized by a high content of vitamins and minerals necessary for normal human life. At the same time, you need to learn how to cook it properly in order to get the maximum benefit for the body. Next, we will take a closer look at how to cook badger meat at home.
In order for the dish to turn out not only healthy, but also tasty during cooking, you need to remember two important rules:
- As you know, badger has healing fat, which must be removed before cooking meat. Fat negatively affects the taste of dishes due to its specific smell. Fat is removed and used to treat various diseases of the musculoskeletal system.
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We will consider the main badger dishes recipes below. Everything is very simple and even a beginner can easily cope with this task.
Braised badger meat
- Carefully remove fat.
- Cut the prepared meat into portioned pieces
- Deep fry over high heat until golden brown.
- Separately fry the onions and carrots.
Add vegetables to meat and add to meat broth.
- Simmer until done.
- You can add any vegetables, such as cabbage or potatoes.
- Add spices to taste.
Baked badger meat
Before roasting the meat, it is recommended to marinate it thoroughly. As you know, badger meat, especially old, is very tough. Therefore, you need to use ingredients with acid to prepare the marinade.
Each hostess has her own unique recipe for cooking meat, a marinade for a classic barbecue is suitable. At the same time, experts recommend soaking the meat for a day in dry wine, then add spices to taste, wrap in foil and bake for up to 4 hours in the oven. The foil is essential for the meat to retain its juiciness and softness.
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Badger meat ragout
- In order for the meat to be tender and juicy, it is recommended to soak it overnight in salted water.
- If the meat begins to turn white around the edges, then you can safely start cooking it.
- For the stew, you need to cut the meat into small pieces, about 3 cm.
- Boil in water with spices until tender.
- After that, fry over high heat, which will allow the meat to retain water.
- Add any meat to the meat seasonal vegetables and simmer until done. It can be cabbage, carrots, peppers, tomatoes.
How to cook badger meat? You can try frying it and serve it with potatoes, pasta or rice.
Fried badger meat
- We process meat, namely, remove excess fat.
- Cut into portions. In order for the meat to cut better, you can put it in the freezer for a few minutes.
- In a frying pan, fry chopped onions and carrots until cooked.
- Separately, you need to fry the badger meat until cooked.
