The transformation of the debris is an important thing for someone like me, does not see the freezer in a good eye. Knowing how to rework the tired, the food is not important if you ever try not to throw anything away.
Obviously this is a recipe a bit 'long if you plan on starting from scratch and produce it, but if you divide it into two different days is definitely shorter and healthier.
Obviously this is a recipe a bit 'long if you plan on starting from scratch and produce it, but if you divide it into two different days is definitely shorter and healthier.
For Nishimè
1 cabbage 100 gr.
raisins savory and marjoram Salt
For the dough 300 g flour (half full and half refined)
15 grams of fresh yeast
One tablespoon of corn oil
Water Salt to taste
In addition :
100 grams of tofu Soy sauce toasted black sesame
First clean the cabbage and cut into squares (cubes variant of the cabbage).
In a deep pan put a finger water, cabbage, raisins, washed and herbs. Bake for 15-20 minutes in pan closed. The flame can be as high as the temperature of cooking, or until the formation of steam, then lower the heat and started counting the minutes.
When the cabbage is tender salt and let stand for 10 minutes.
nishimè The cabbage (or cooking without oil) can be eaten like that and maybe even used to make the cake at your next meal.
Dissolve in half a glass of warm water the yeast and let rest until it begins to make bubbles. Then add it to flour, oil, any other water and mix.
There must be a smooth ball that let rise 5 minutes to few hours.
Divide the dough into two unequal parts, the largest about two thirds of the total. Roll out the dough first with the largest portion of dough and line a baking pan previously greased and floured. Prick with a fork. Stuffed with nishimè, removing excess water, tofu (crumbled with the fingers) and sprinkle the surface of toasted sesame seeds. Season with a little 'soy sauce. Roll out the pastry and other
close circling the edge of the cake.
Bake at 180 degrees for about 3 minutes, or until the surface will not be golden.
1 cabbage 100 gr.
raisins savory and marjoram Salt
For the dough 300 g flour (half full and half refined)
15 grams of fresh yeast
One tablespoon of corn oil
Water Salt to taste
In addition :
100 grams of tofu Soy sauce toasted black sesame
First clean the cabbage and cut into squares (cubes variant of the cabbage).
In a deep pan put a finger water, cabbage, raisins, washed and herbs. Bake for 15-20 minutes in pan closed. The flame can be as high as the temperature of cooking, or until the formation of steam, then lower the heat and started counting the minutes.
When the cabbage is tender salt and let stand for 10 minutes.
nishimè The cabbage (or cooking without oil) can be eaten like that and maybe even used to make the cake at your next meal.
Dissolve in half a glass of warm water the yeast and let rest until it begins to make bubbles. Then add it to flour, oil, any other water and mix.
There must be a smooth ball that let rise 5 minutes to few hours.
Divide the dough into two unequal parts, the largest about two thirds of the total. Roll out the dough first with the largest portion of dough and line a baking pan previously greased and floured. Prick with a fork. Stuffed with nishimè, removing excess water, tofu (crumbled with the fingers) and sprinkle the surface of toasted sesame seeds. Season with a little 'soy sauce. Roll out the pastry and other
close circling the edge of the cake.
Bake at 180 degrees for about 3 minutes, or until the surface will not be golden.
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