Home General issues Technological scheme baked shrimp in sour cream sauce. Shrimps baked with sour cream or milk sauce (TTK3521). Similar video recipe "Shrimp baked with sour cream sauce"

General issues

Technological scheme baked shrimp in sour cream sauce. Shrimps baked with sour cream or milk sauce (TTK3521). Similar video recipe "Shrimp baked with sour cream sauce"

Shrimps baked with sour cream or milk sauce rich in vitamins and minerals such as: vitamin B2 - 11.1%, vitamin B12 - 16.7%, vitamin E - 11.3%, vitamin PP - 19%, potassium - 18.6%, calcium - 12.4 %, phosphorus - 21.6%, iodine - 32.1%, cobalt - 76%, copper - 41.1%, molybdenum - 14.7%, chromium - 54.6%

What is useful Shrimps baked with sour cream or milk sauce

Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Inadequate intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, stunted growth and mental development in children.
Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.
Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

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Shrimps baked with sour cream or milk sauce

Fillet scallop deep fried

Sea scallop boiled with sauce

Spicy soup with shrimps

* Mass of boiled shrimp (pulp).

** Mass of boiled mushrooms.

*** Mass of boiled milk.

Processed mushrooms are boiled, chopped. Mushroom broth is filtered. Put in boiling broth boiled mushrooms, browned chopped carrots and onions, cauliflower, disassembled into inflorescences, and boiled at a low boil. At the end of cooking put green peas, shrimp pulp, spices.

Before the holiday, the soup is seasoned with lezon (a mixture of milk and eggs). For its preparation, egg yolks are stirred, boiled and cooled to 60-70 ° C milk is gradually added. The mixture is heated at low heat in a water bath until thickened, not boiling, and filtered.

Sea scallop fillet ice cream is thawed in air at a temperature of 18-20 ° C for 1-1.5 hours. Scallop fillet is cooked for 10-15 minutes, immersed in boiling salted water with the addition of roots, black peppercorns (per 1 kg fillets take 2 liters of water and 60 g of salt). Longer cooking degrades the quality of the product, making it hard, elastic, dry.

Before leaving, it is cut into slices, poured with broth and brought to a boil. When you leave the scallop fillet garnish, the sauce is served separately. Side dishes - boiled potatoes, mashed potatoes. Sauces - tomato, sour cream.

* The numerator indicates the net mass of the scallop fillet, the denominator indicates the mass of the boiled fillet.

Boiled scallop fillet is cut into 1-2 pieces per serving, sprinkled with salt, pepper, breaded in flour, dipped in egg, breaded in breadcrumbs and deep-fried until golden brown.

On vacation, fried sea herbes is poured with melted fat, garnished with fried potatoes (raw).

* Weight of boiled peeled potatoes.

1/2 of boiled potatoes, cut into slices, are placed on a portioned frying pan, greased with fat, boiled shrimp (review No. 376), cut into pulp, or shrimp (canned food), around - the remaining potato slices. All this is poured with milk or sour cream sauce, sprinkle with grated cheese, sprinkle with melted margarine and bake in an oven for 5 minutes.

XII. DISHES FROM MEAT AND MEAT PRODUCTS

From meat and meat products, a varied assortment of boiled poached, fried, stewed and baked second courses is prepared.

The recipes indicate sauces and side dishes that are best combined in taste with this dish. It is allowed, however, to use sauces and side dishes that are not listed in this recipe, but included in the relevant sections of the Collection.

The norm of a side dish for most dishes is 150 ᴦ. In this case, the mass of the garnish can be reduced to 100 g or increased to 200 ᴦ. At the same time, in addition to the established norm of the main side dish, you can additionally serve fresh, salted or pickled cucumbers and tomatoes, as well as sauerkraut, pickled fruits and berries.

The temperature of the second meat dishes at the time of filing should be 60-65 ° C.

The consumption rate of salt, spices, as well as herbs for decorating a dish is not indicated in the recipes. For each dish, salt 4 g should be provided, greens (onion, parsley, dill) - 4 g net, and in addition, as needed - pepper 0.05 g and bay leaf - 0.02 ᴦ.

In the net column of some recipes, the numerator indicates the net weight of the raw product; in the denominator, the mass of the finished product.

BOILED MEAT, BY-PRODUCTS

Beef is cooked in boiled form (brisket pulp, scapular and subscapular parts, hem from carcasses of category I, you can use the side and outer pieces of the hip part), lamb, goat meat, pork and veal (brisket and scapular pulp of each type of meat). At the same time, various offal is used for cooking (tongues, udders, brains, etc.) and smoked meat products (smoked brisket, loin and ham), as well as sausages (wieners, sausages, sausage).

All types of meat intended for cooking are cut into pieces weighing no more than 2 kᴦ. In raw lamb, pork or veal brisket, films are cut on the inside along the ribs to facilitate the removal of bones after cooking. The pulp of the scapular part and the hem is rolled up and tied up.

Prepared meat is placed in hot water(for 1 kg of meat 1-1.5 liters of water) and cook at a low boil. Pieces of meat should be completely covered with water. To improve the taste and aroma of boiled meat, roots and onions are added to the broth during cooking. Salt and spices are put into the broth 15-20 minutes before the meat is ready, bay leaf - 5 minutes before. The readiness of meat is determined by a chef's needle. It enters the cooked meat easily, while a colorless juice is released.

After cooking, the rib bones are immediately removed from the lamb and veal brisket. The finished meat is cut across the fibers in 1-2 pieces per serving, poured with a small amount of broth, brought to a boil and stored until vacation in the same broth at a temperature of 50-60 ° C in a sealed container.

Boiled meat products are sold with various sauces, for the preparation of which the broth obtained during their cooking is used. Instead of sauce, meat can be poured with broth (20-25 g per serving) or fat.

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* Weight of boiled peeled potatoes.

1/2 of boiled potatoes, cut into slices, are placed on a portioned frying pan, greased with fat, boiled shrimp (review No. 376), cut into pulp, or shrimp (canned food), around - the remaining potato slices. All this is poured with milk or sour cream sauce, sprinkled with grated cheese, sprinkled with melted margarine and baked in an oven for 5 minutes.

XII. DISHES FROM MEAT AND MEAT PRODUCTS

From meat and meat products, a varied assortment of boiled poached, fried, stewed and baked second courses is prepared.

The recipes indicate the sauces and side dishes that are best combined with the taste of this dish. It is allowed, however, to use sauces and side dishes that are not listed in this recipe, but included in the relevant sections of the Collection.

The norm of the side dish for most dishes is 150 g. However, the mass of the side dish can be reduced to 100 g or increased to 200 g. In addition, fresh, pickled or pickled cucumbers and tomatoes, as well as sauerkraut, pickled fruits and berries.

The temperature of the second meat courses at the time of serving should be 60-65 °C.

In the net column of some recipes, the numerator indicates the net mass of the raw product, and the denominator indicates the mass of the finished product.

BOILED MEAT, BY-PRODUCTS

Beef is cooked in boiled form (brisket pulp, scapular and subscapular parts, hem from carcasses of category I, you can use the side and outer pieces of the hip part), lamb, goat meat, pork and veal (brisket and scapular pulp of each type of meat). In addition, various offal (tongues, udders, brains, etc.) and smoked meat products (smoked brisket, loin and ham), as well as sausages (wieners, sausages, sausage) are used for cooking.

All types of meat intended for cooking are cut into pieces weighing no more than 2 kg. In raw lamb, pork or veal brisket, films are cut on the inside along the ribs to facilitate the removal of bones after cooking. The pulp of the scapular part and the hem is rolled up and tied up.

Prepared meat is placed in hot water (1-1.5 liters of water per 1 kg of meat) and boiled at a low boil. Pieces of meat should be completely covered with water. To improve the taste and aroma of boiled meat, roots and onions are added to the broth during cooking. Salt and spices are put into the broth 15-20 minutes before the meat is ready, bay leaf - 5 minutes before. The readiness of meat is determined by a chef's needle. It enters the cooked meat easily, while a colorless juice is released.

Boiled meat

	I	II	III
	GROSS	NET	GROSS	NET	GROSS	NET
Beef (cut, shoulder, brisket)	219	161	164	121	110	81
or lamb, goat meat (shoulder, brisket)	218	156	164	117	109	78
or pork (shoulder, brisket)	196	167	147	125	97	83
or veal (shoulder, brisket)	236	156	177	117	118	78
Carrot
Onion					2,5
Parsley (root)					-	-
Weight boiled meat	-		-		-
Garnish №№ 282, 523, 525, 530, 532, 533, 537	-	150	-	150	-	150
Sauce Nos. 558, 559, 569, 570	-		-		-
Exit	-		-		-

Boiled meat is garnished and poured with sauce or broth. Beef and pork are served with basic red sauce, onion and sour cream with horseradish. Veal and lamb are best served with steam and white sauce with egg.

Side dishes - crumbly cereals, boiled potatoes, mashed potatoes, boiled vegetables with fat, vegetables in milk sauce(1st and 2nd options), stewed cabbage. Rice is recommended to serve with veal and lamb, and stewed cabbage to pork.

Sauces - red main, onion, steam, white with egg, sour cream with horseradish.

The dish is perfect as an appetizer festive table It's simple, but very tasty. Write down the recipe for how to cook shrimp baked with sour cream sauce. Hearty, tasty and simple.

Shrimp 200 Grams
Water 1.5 cups
Sour cream 3 Art. spoons
Mayonnaise 1 Art. a spoon
Cheese 50 Gram
Butter 20 Grams
Flour 1 Art. a spoon
Salt to taste
Greens to taste

Seafood always looks good on the table, they are exquisite and incredibly tasty. Shrimps are one of the most affordable seafood, which is why they are so popular and in demand. Sour cream sauce favorably emphasizes their sweetish aftertaste and adds juiciness. 1. My shrimp are frozen. Without defrosting, boil them in salted water for about 2-3 minutes. I drain the water and cool the shrimp, then I clean them. 2. I cut the shrimps into pieces, and leave a few pieces whole for decoration. 3. Pour a little water in which I cooked the shrimp into a glass, add flour and mix until the consistency of liquid sour cream, add another 4 tablespoons of broth. 4. Add sour cream and mayonnaise, salt to the flour mixture and mix until smooth. 5. Shredded shrimps with chopped herbs are put into special small baking dishes, poured with sour cream sauce, then I put whole things and sprinkle with cheese chopped on a coarse grater. 6. I bake in an oven preheated to 180 degrees for about 15 minutes. I serve the dish hot.