Squids stuffed in Vietnamese style
Paradoxical (for us in any case) the combination of seemingly incompatible products is a common thing for Asian cuisines. Once upon a time, I myself regarded this with some suspicion.
Paradoxical (for us in any case) the combination of seemingly incompatible products is a common thing for Asian cuisines. Once upon a time, I myself regarded this with some suspicion. Like, who knows these Asians? Maybe they have special habits and special perceptions, absorbed with mother's milk, or maybe tinned stomachs? Only later came the understanding that in the weirdness of combinations there is no, let's say, mechanical additions. The basis of the combinations is a well-balanced balance of tastes, for which both a special feeling and an understanding of what is happening, not to mention practice and experience, are necessary. And what exactly are the golden middle places in the combination of different tastes? That's right: harmony. Here we are today and we will try to get close, combining, for our European taste, not compatible. But before checking algebra with harmony, we will create, in fact, “algebra”.
Namely (3-4 servings)
1. Six to seven processed squids, about the size of a palm.
2. A pound of pork or lamb mince.
3. 10-12 pieces of champignons.
4. 2 onions
5. 3-4 cloves of garlic.
6. A tablespoon of tomato paste.
7. A small bunch of rice (glass) noodles.
8. Half a cup of white wine.
9. 2-3 spoons of vegetable oil.
10. A few sprigs of fresh herbs - dill, parsley or cilantro.
11. A pinch of salt, a pinch of granulated sugar, a pinch of ground black pepper, a pinch of ground red (hot) pepper.
')
Squids are well washed with cold water both outside and inside and discarded in a colander to drain the remaining moisture.
We boil about two liters of water in a saucepan. As soon as the water boils, set aside into the pan to the side and immerse the rice noodles in boiling water - let it swell for 10-15 minutes.
During this time, arbitrarily chop the mushrooms, trying not to shred, chop the onion and garlic cloves smaller.
In a frying pan, wok or pot, heat two or three tablespoons of vegetable oil and first lightly fry the mushrooms in it.
Then add the minced meat, chopped onions and garlic. We try to fry so that the products are well mixed and the stuffing is sold between mushrooms and vegetables. To do this, we work intensively with a slotted spoon.
When the stuffing is noticeably browned, stir a tablespoon of tomato paste into it.
After roasting the minced meat with tomato paste for two or three minutes, pour half a cup of white wine, let the wine boil and fill the filling with a pinch of salt, a pinch of granulated sugar, a pinch of red and black pepper. Mix and remove the sample. This test will make us feel the state of classical balance - between sour, sweet, salty and spicy. If something in this combination, in our opinion, is not enough, then add that. A little bit. Leveling the above balance. Only then can chopped greens be mixed into the filling ...
... and after it, and swollen rice noodles, which we previously take out of the water and tilt to a colander. The noodles are also well mixed with the filling (like spaghetti with sauce) and remove the dishes from the heat so that the filling has cooled.
Meanwhile, turn on the oven - at 250 degrees. After waiting for the filling to subside, we’ll start stuffing squid with it — either with a tablespoon or with fingers, as convenient as possible.
I recommend not to fill squid stuffed to the eyeballs. In principle, the “pouches” of these mollusks are elastic and quite capacious. But we are faced with the task of placing the stuffing evenly so that approximately equal amounts of this stuffing fit into each carcass. As soon as the stuffing is completed, we collect the neck of each “bag” in the bundle and fix it with a wooden toothpick. Like this.
Stuffed squid stacked or in a small pan, or in a saucepan, greased with oil. Then, with a fork, or with the same toothpick, we pierce the body of each squid in several places. Let, when the squids begin to bake in the oven, from the carcasses drain into a saucepan or on a baking sheet juice. Lightly red pepper on top of the carcass.
That's all. We put the stewpan with stuffed squids in the oven heated to 250 degrees - we put approximately on average, between top and bottom, level. We notice time. It is necessary to bake them no more than 15-20 minutes, without chasing, of course, for any ruddy crusts and remembering that squid is very easy to “dry” and coarse. In addition to two or three squids, I recommend putting greens, a lemon slice and pour all this charm with a few spoons of juice from a stewpot. And - appreciate the combination of the taste of meat, mushrooms and, in fact, seafood. "Garnish" in the form of rice noodles contained in the filling, which will become almost transparent, I think, will save you from the questions: "Can this noodle be replaced with something?".
Original source
Paradoxical (for us in any case) the combination of seemingly incompatible products is a common thing for Asian cuisines. Once upon a time, I myself regarded this with some suspicion. Like, who knows these Asians? Maybe they have special habits and special perceptions, absorbed with mother's milk, or maybe tinned stomachs? Only later came the understanding that in the weirdness of combinations there is no, let's say, mechanical additions. The basis of the combinations is a well-balanced balance of tastes, for which both a special feeling and an understanding of what is happening, not to mention practice and experience, are necessary. And what exactly are the golden middle places in the combination of different tastes? That's right: harmony. Here we are today and we will try to get close, combining, for our European taste, not compatible. But before checking algebra with harmony, we will create, in fact, “algebra”.
Namely (3-4 servings)
1. Six to seven processed squids, about the size of a palm.
2. A pound of pork or lamb mince.
3. 10-12 pieces of champignons.
4. 2 onions
5. 3-4 cloves of garlic.
6. A tablespoon of tomato paste.
7. A small bunch of rice (glass) noodles.
8. Half a cup of white wine.
9. 2-3 spoons of vegetable oil.
10. A few sprigs of fresh herbs - dill, parsley or cilantro.
11. A pinch of salt, a pinch of granulated sugar, a pinch of ground black pepper, a pinch of ground red (hot) pepper.
')
Squids are well washed with cold water both outside and inside and discarded in a colander to drain the remaining moisture.
We boil about two liters of water in a saucepan. As soon as the water boils, set aside into the pan to the side and immerse the rice noodles in boiling water - let it swell for 10-15 minutes.
During this time, arbitrarily chop the mushrooms, trying not to shred, chop the onion and garlic cloves smaller.
In a frying pan, wok or pot, heat two or three tablespoons of vegetable oil and first lightly fry the mushrooms in it.
Then add the minced meat, chopped onions and garlic. We try to fry so that the products are well mixed and the stuffing is sold between mushrooms and vegetables. To do this, we work intensively with a slotted spoon.
When the stuffing is noticeably browned, stir a tablespoon of tomato paste into it.
After roasting the minced meat with tomato paste for two or three minutes, pour half a cup of white wine, let the wine boil and fill the filling with a pinch of salt, a pinch of granulated sugar, a pinch of red and black pepper. Mix and remove the sample. This test will make us feel the state of classical balance - between sour, sweet, salty and spicy. If something in this combination, in our opinion, is not enough, then add that. A little bit. Leveling the above balance. Only then can chopped greens be mixed into the filling ...
... and after it, and swollen rice noodles, which we previously take out of the water and tilt to a colander. The noodles are also well mixed with the filling (like spaghetti with sauce) and remove the dishes from the heat so that the filling has cooled.
Meanwhile, turn on the oven - at 250 degrees. After waiting for the filling to subside, we’ll start stuffing squid with it — either with a tablespoon or with fingers, as convenient as possible.
I recommend not to fill squid stuffed to the eyeballs. In principle, the “pouches” of these mollusks are elastic and quite capacious. But we are faced with the task of placing the stuffing evenly so that approximately equal amounts of this stuffing fit into each carcass. As soon as the stuffing is completed, we collect the neck of each “bag” in the bundle and fix it with a wooden toothpick. Like this.
Stuffed squid stacked or in a small pan, or in a saucepan, greased with oil. Then, with a fork, or with the same toothpick, we pierce the body of each squid in several places. Let, when the squids begin to bake in the oven, from the carcasses drain into a saucepan or on a baking sheet juice. Lightly red pepper on top of the carcass.
That's all. We put the stewpan with stuffed squids in the oven heated to 250 degrees - we put approximately on average, between top and bottom, level. We notice time. It is necessary to bake them no more than 15-20 minutes, without chasing, of course, for any ruddy crusts and remembering that squid is very easy to “dry” and coarse. In addition to two or three squids, I recommend putting greens, a lemon slice and pour all this charm with a few spoons of juice from a stewpot. And - appreciate the combination of the taste of meat, mushrooms and, in fact, seafood. "Garnish" in the form of rice noodles contained in the filling, which will become almost transparent, I think, will save you from the questions: "Can this noodle be replaced with something?".
Original source
Source: https://habr.com/ru/post/7754/
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