Oyster sauce flavored vegetable cream soup
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These days I've been enjoying cream soups online, so I did too. Super good;) I hope to manage to fool the little Kites, to eat broccoli and cauliflower :))
- broccoli 200 g,
- cauliflower 200 g.,
- kapia peppers 1 piece,
- morocov 1 piece,
- zucchini 1 piece,
- mushrooms 200 g.,
- iodized salt,
- freshly ground pepper,
- extra virgin olive oil,
- oyster sauce.
- Homemade croutons.
Preparation time: less than 60 minutes
RECIPE PREPARATION Cream vegetable soup flavored with oyster sauce (Oyster sauce):
The vegetables are cleaned, washed, coarsely chopped, seasoned with spices, then artistically placed in the wonderful Zepter bowl, this time adding approx. 200 ml of cold water, cover and simmer until the heat control reaches the green area. approx. 15 minutes. At this point the fire is stopped and left to cook, without fire, as. 30 minutes, until the indicator on the thermal control reaches the brown area. Meanwhile, the croutons are prepared, the quick version. About 4 slices of bread are toasted in the toaster, then cut into cubes, then roll in a little hot olive oil in a pan, preferably covered with a ceramic layer. Season with salt and herbs (rosemary, thyme, basil, etc.). The boiled vegetables are crushed hot with the vertical mixer, adding olive oil and oyster sauce, according to everyone's taste, until the desired consistency is obtained. The soup is served hot with flavored croutons and seasoned with oyster oil. Good luck and good luck!
Outside of fasting, olive oil can be replaced with butter.
Baked garlic cream soup
Who knows how this soup was born, most likely in Spain (Garlic Soup), it is certain that different versions of it are found in many cuisines of the world (especially in France) and it is good that this happens, given not only the undeniable properties of garlic, but also its delicate taste, with a special umami . I did not delve into the subject, to tell you the truth, or a specific variant, as I normally do with many of the basic preparations from which I start with my interpretations, so I made my own version that helped me the inspiration of the moment and household supplies. I know that in some places it starts with a roux, but the potato helps in this situation, so I skipped the ranch. Do not be scared by the amount of garlic, in the end you will enjoy a cream with distinct notes, not at all annoying! If I aroused your interest in this delicious creamy liqueur, I invite you to reproduce it. I assure you that it is worth it and that it is absolutely delicious!
I know that there is another topic at Vegetarian Recipes, but if there is another one here, where you can also post recipes with meat, fish or even sweets, maybe no one will be upset that I opened it.
Colorful mabo-dofu* (2 pers.)
2 tablespoons sesame oil
1/2 red pepper - cut into cubes
1/2 green pepper - cut into cubes
100g pork (minced or finely chopped)
1 teaspoon crushed garlic
1 teaspoon grated ginger
1/4 finely chopped onion (I forgot about it in the picture)
1 teaspoon chili sauce
100-150ml hot soup
1 1/2 tablespoons oyster sauce
1/2 tablespoon soy sauce
1 tablespoon vinegar
a pepper powder
1 teaspoon full starch
a few chopped green onion leaves
Wrap the tofu in a few napkins or dressings and put it in a sieve to drain the juice well (leave it for about 10 minutes). Cut into cubes with the side of approx. 1-1.5cm.
Heat the oil and cook the meat until it changes color, add the garlic, ginger, onion, pepper, chili sauce and cook a little longer (until you can smell the spicy chili). It pours and sauce, mix, add soup.
When it starts to boil, add the tofu cubes, mix lightly, pour the dissolved starch and bring to a boil for 2-3 more minutes, stirring gently, until the sauce binds.
Place on a plate and sprinkle with green onions.
* I said & quotcolor & quot because I also used peppers - they are generally not used