| Nutrient | Content | Reference |
|---|---|---|
| Calories | 368kCal | 368kCal |
| Proteins | 13.24g | 13g |
| Fats | 34.56g | 35g |
| Water | 51.25g | 51g |
| Ash | 0.39g | 0g |
| Vitamin A, RE | 15mcg | 15mcg |
| Retinol | 0.015mg | 0mg |
| Vitamin B1, thiamine | 0.019mg | 0mg |
| Vitamin B2, riboflavin | 0.079mg | 0mg |
| Vitamin B5, pantothenic | 0.263mg | 0mg |
| Vitamin B6, pyridoxine | 0.07mg | 0mg |
| Vitamin B9, folate | 4mcg | 4mcg |
| Vitamin B12, cobalamin | 0.25mcg | 0mcg |
| Vitamin PP, NE | 1.568mg | 2mg |
| Potassium, K | 96mg | 96mg |
| Calcium, Ca | 18mg | 18mg |
| Magnesium, Mg | 8mg | 8mg |
| Sodium, Na | 40mg | 40mg |
| Phosphorus, P | 82mg | 82mg |
| Iron, Fe | 1.2mg | 1mg |
| Manganese, Mn | 0.009mg | 0mg |
| Copper, Cu | 68mcg | 68mcg |
| Selenium, Se | 13mcg | 13mcg |
| Zinc, Zn | 1.26mg | 1mg |
| Arginine | 1.021g | 1g |
| Valin | 0.557g | 1g |
| Histidine | 0.254g | 0g |
| Isoleucine | 0.426g | 0g |
| Leucine | 0.777g | 1g |
| Lysine | 0.79g | 1g |
| Methionine | 0.265g | 0g |
| Threonine | 0.472g | 0g |
| Tryptophan | 0.106g | 0g |
| Phenylalanine | 0.447g | 0g |
| Alanine | 1.074g | 1g |
| Aspartic acid | 1.184g | 1g |
| Glycine | 2.112g | 2g |
| Glutamic acid | 1.646g | 2g |
| Proline | 1.235g | 1g |
| Serine | 0.538g | 1g |
| Tyrosine | 0.301g | 0g |
| Cysteine | 0.22g | 0g |
| Cholesterol | 95mg | 95mg |
| Saturated fatty acids | 9.02g | 9g |
| 14: 0 Myristinova | 0.27g | 0g |
| 16: 0 Palmitic | 6.51g | 7g |
| 18: 0 Stearin | 1.72g | 2g |
| Monounsaturated fatty acids | 14.73g | 15g |
| 16: 1 Palmitoleic | 2.55g | 3g |
| 18: 1 Olein (omega-9) | 11.86g | 12g |
| Polyunsaturated fatty acids | 7.92g | 8g |
| 18: 2 Linoleum | 7.16g | 7g |
| 18: 3 Linolenic | 0.53g | 1g |
| 20: 4 Arachidon | 0.09g | 0g |
| Omega-3 fatty acids | 0.53g | 1g |
| Omega-6 fatty acids | 7.25g | 7g |
We all remember the saying "Sit on the beans", which means to be very economical, limit yourself in everything. At present, the attitude towards beans has changed and they are increasingly taking their place in the diet.
Beans are dried, canned, frozen. They contain a large amount of vegetable proteins and fiber. Fiber is very important for the normal functioning of the digestive tract. Beans are rich in vitamins and minerals. And if housewives use dry beans for their dishes rather reluctantly, then young beans are quite popular.
When young beans are in season, you can freeze them at home and then use them to cook your dishes all year round. Freeze beans in portions, that is, one package should be such that you use it to prepare one dish.
Recipes with horse beans
Step 1
For work, we need young beans, water, a colander, a bowl, a saucepan, freezer bags.
Step 2
Rinse the beans under running water.
Step 3
Bring water to a boil and blanch the beans in it for 3 minutes.
Step 4
Immediately transfer the beans to ice water.
Step 5
Dry. Divide into freezer bags. Squeeze as much air out of the bags as possible. It is convenient to do this with a cocktail tube: close the bag almost to the end, leaving a small hole in which to place the cocktail tube. Pull the air out of the bag through the tube and close the bag quickly.
Step 6
Send bags of beans to the freezer. Freezing beans lasts at least 5 hours. Frozen beans are ready!
Minced meat is such a wonderful ingredient from which you can cook so many different and delicious dishes. As a rule, they cook many times faster than from meat. If you are tired of cutlets, then take a look at our interesting selection of recipes for mouth-watering minced meat dishes.
This French dish is very tasty and satisfying. It won't be difficult to prepare it.
You will need:
5 eggs, 400 g minced meat, 1 pc. tomato and cucumber, 2 tbsp. l. mayonnaise, 1 tbsp. l. vegetable oil, salt, pepper to taste.
Salt minced meat, pepper to taste, add 1 egg, mix thoroughly. Divide into 2 equal parts. Take a piece of cling film, flatten one part of minced meat on it in the form of a circle, with a diameter equal to the pan in which you will fry.
Beat two eggs, salt and pepper to taste. Pour the beaten egg onto a flat plate. Flip the minced meat over, remove the film.
In a well-heated pan, greased with oil, carefully slide the minced meat along with the egg so that the egg is on the bottom.
Fry on one side for 2 minutes over medium heat, flip, fry on the other side for 4 minutes. Put on a plate with the egg down, brush with sauce or mayonnaise, put the chopped tomatoes and cucumber. Fold the edges of the brizoli, fix with green onions or onion rings. Thus, fry the second brizol. A delicious dish is ready, please come to the table.
This is the tastiest dish of the Middle East. Surprisingly original in taste sensations. It needs to be tried.
Let's get started:
400 g minced meat, 170 g bulgur, 15 g cilantro, 1 onion, 1/2 tsp. sweet paprika, 400 ml of water (boiling water), 5 tbsp. l. yogurt, 100 g cucumber, 1/2 tsp. dry mint, 2 teeth garlic, salt, pepper to taste.
Rinse the bulgur well and pour boiling water over it. Let stand 10-15 minutes. Then put on a slow fire, salt to taste and cook until all the water has evaporated, about 10 minutes.
Add finely chopped onion, spices, salt to the minced meat, mix. Divide the boiled bulgur into three parts, put two in minced meat and mix well. Add finely chopped cilantro, minced garlic, mint.
Divide the minced meat into 12 equal parts. Roll them into balls, each roll in boiled bulgur. String three balls on skewers, put on a baking sheet covered with foil and greased with oil. Send in a preheated oven to 180 degrees, bake for 45 minutes. A delicious meal is ready!
At first glance, a very simple dish, but it is so fragrant, tasty and satisfying that you definitely want more. The cooking process is not difficult.
Prepare:
450 g minced meat, 600 g asparagus beans, 1 pc. carrots and onions, 2 stalks of celery, 2 cloves of garlic, 100 ml of dry red wine, 2/3 tbsp. water, 2 tsp. adjika, 2 tbsp. l olive oil, salt, pepper to taste.
Cut off the tips of the beans, cover with cold water and bring to a boil, cook for 10 minutes, then drain and pour over with cold water.
Cut carrots, onions, garlic, celery into small cubes and sauté in a frying pan with a little oil. Add minced meat, fry until golden brown. Pour in the wine, simmer over low heat until the liquid has evaporated. Then add adjika and water. Simmer covered over medium heat for 5 minutes. Add boiled green beans, heat for a few minutes and serve. Bon appetit.
This is a very effective and tasty dish that can be safely prepared on the festive table. An interesting alternative to meatballs.
You will need:
500 g of minced meat, 1 egg, 100 ml of milk, 50 g of white bread, 1 onion, 150 g of mushrooms (champignons), 100 g of cheese, salt, spices to taste.
In a deep bowl, add chopped onion, egg, salt, spices to minced meat. Break white bread into small pieces, pour milk over it, then squeeze and combine with minced meat, mix everything thoroughly.
Finely chop the mushrooms, fry, salt to taste. Add grated cheese to the cooled mushrooms.
In cupcake molds, put a small amount of minced meat, make a recess in it, forming the walls. Put the mushrooms with cheese in the hole formed, cover with a minced meat cap and press well.
Send to the oven preheated to 180 degrees for 30 minutes. Put the finished cupcakes on a plate. You can decorate cupcakes at your discretion, you can take mashed potatoes and put them through a pastry bag with a beautiful cap and sprinkle with herbs.
This is a very beautiful and satisfying pie, which is prepared surprisingly quickly. In 40 minutes you will be able to impress your household with delicious and fragrant pastries.
For this you will need:
1 pack of puff pastry (400 g), 1 onion, 1 bell pepper, 450 g minced meat, 1 egg, 200 g hard cheese or mozzarella, salt, pepper to taste.
Fry minced meat in a frying pan with the addition of a small amount of oil until tender.
Separately, fry the chopped onion until golden brown, then add the pepper, fry together until cooked. Combine minced meat with onion and pepper, salt and pepper to taste.
Defrost puff pastry, roll out in one direction, cut into triangles.
Line a baking sheet with parchment. Lay out the triangles in a circle slightly overlapping each other. Put the prepared filling on the thick part, cheese on top.
Close the filling by wrapping the corners of the dough inside, carefully pinch, brush with a beaten egg, sprinkle with sesame seeds. Send to the oven preheated to 220 degrees and bake for 25-30 minutes. Fragrant cake is ready. Bon appetit.
This delicious roll can be prepared not only for breakfast, but also for a festive table. It is very convenient that it can be made in advance and, when necessary, just cut.
Prepare:
3 chicken eggs, 350 g minced chicken, 100 g hard cheese, 100 g mayonnaise, 1 onion, 1 tbsp. l. semolina, 2 tbsp. l. vegetable oil, dill, salt, pepper to taste.
Grate the cheese on a coarse grater. Beat eggs with mayonnaise, add semolina and cheese. Let it stand for a while so that the semolina swells.
Cut the onion into small cubes, fry in a frying pan with a little oil until transparent. In a deep bowl, mix the minced meat, finely chopped dill, fried onion, salt and pepper to taste.
Cover the baking sheet with baking paper, grease a little with vegetable oil, lay out the egg-cheese mass, distribute it in the shape of a square or rectangle. Put in an oven preheated to 180 degrees for 12-15 minutes.
Put the minced meat on the finished omelette and smooth it out. Roll up into a roll. Wrap it in two layers of foil. Send to the oven preheated to 180 degrees for 40 minutes. The roll is ready, just gently cut into pieces. This roll is delicious both cold and hot.
From the leftover spaghetti after dinner, you can cook a surprisingly tasty, unusual and satisfying dish.
You will need:
200 g minced meat, 2 cups boiled spaghetti, 1 garlic clove, 1 green onion bunch, 1 tsp. Italian herbs, salt, pepper to taste.
Finely chop the boiled spaghetti with a knife and place in a deep bowl. Add minced meat, finely chopped onion and garlic, salt, pepper, mix everything well.
Form round pancakes. In a preheated frying pan with a little oil, fry the pancakes on both sides over medium heat until golden brown. Serve piping hot with sauces. Bon appetit!
read more...Everyone makes mistakes, engineers make mistakes in plans, mathematicians in calculations, cooks in the kitchen. And everyone is looking for a way to hide their shortcomings. Many people think that sauce can fix everything when cooking, but there are other options known to professional chefs. We will talk about them.
Some of the victims of frost or supermarket refrigerators can be saved. Keep the potatoes for several days at a temperature of about 18 ° C, and the onions on the lower shelves in the refrigerator.
You can remove excess fat if you leave a pot of broth in the refrigerator for several hours. Then remove, remove the frozen yellowish pieces of fat from the surface of the liquid.
Make sure the pan is well heated. If the dough is too liquid, add flour, thick - a few tablespoons of vegetable oil and a little water or milk. It happens that the flour itself is of poor quality, then mix it with a small amount of semolina.
You can fix this by adding flour through a sieve, or let the cream stand in the refrigerator for 45 minutes, stirring every 5-10 minutes. And sometimes it just needs to be brewed.
Unfortunately, it is difficult to help here, but do not rush to throw away the product. Open it, discard the affected areas, re-sterilize the jar, and add sugar to the products themselves, if it is jam or jam, salt and vinegar, if pickles.
Heat the plates in the microwave or oven (no more than 3 minutes) and serve warm dishes on them, and leave the dishes for 10-15 minutes in the refrigerator for sweet dishes.
You need to cut off the burnt part from the meat, re-fry it, adding broth or fat. Porridge should be transferred to another pan without the burnt part, of course, and add milk, it will get rid of the rancid taste. And the smell of burning will help to pick up a damp cloth, it should be covered with a saucepan of porridge.
What to do if the onion has too much pungency and a pungent smell? This especially interferes with the preparation of salads, because then the onion is not amenable to heat treatment. Cut it up and fill it with water. Then drain in a colander and use.
This is probably the most common mistake many housewives make. Therefore, there are several options for how to deal with this:
omit 2-3 raw peeled potatoes, they will absorb salt; add ready-made meat or vegetable broth, if any; lower the rice in a cloth bag and boil a little with the soup.
After the above methods, add spices and herbs, they will hide excessive salinity.
Different vegetables require a different approach:
boiled enough to pour new boiling water without salt and cook a little; add chopped tomatoes or a couple of tablespoons of tomato paste to the stew and cook for another 10 minutes; mushrooms can be poured with sour cream or sour cream sauce, and their salinity will also play into the hands if mushrooms are served with undersalted rice or potatoes.
Transfer to a clean bowl and top with sour cream. Salted minced meat will be saved by grated fresh vegetables - zucchini, potatoes, cabbage.
To make the meat tender will help:
Coca Cola or Lemon Juice. Marinate the meat in them 10 minutes before cooking; Vinegar or vodka. The method is the same, but you have to leave the meat in the marinade overnight; Fruits. You will need juicy ripe fruits (pineapples, pears, apples), cut them into slices, transfer the meat with them and leave for a couple of hours. Their juice will soften the structure of the meat, it will be tender and acquire new taste characteristics.
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