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 How do fishermen work,

How do fishermen work,


How do fishermen work:



 * Fishery fish preparation time is one minute The cooking time is thirty-five minutes enough for four people:


 the ingredients :


 Half a teaspoon each of: coriander, cumin and black pepper.  Two cups of long-grain rice (basmati).  Two large onions, sliced.  Four pieces of fillet fish.  A tablespoon of lemon juice.  Four cups of water.  A teaspoon each of: fish seasoning and salt.  For frying: a little corn oil.  To decorate: a little each of: chopped parsley.  Fried nuts.



 How to prepare:


 * Put the fish in a saucepan, then sprinkle each of: spices, cumin, coriander, pepper, lemon juice and salt, stir the ingredients together, then rub the fish with the mixture well and then set it aside.  Put the rice in a saucepan, then soak it in salted water for thirty minutes.  Heat up abundant oil in a deep frying pan over medium heat.  Putting an amount of flour in a plate, then putting a piece of fish in it and turning it until it is covered well with flour and shaking it in order to get rid of the excess flour.


 * Flipping the fish with hot oil until it becomes golden in color.  Put two tablespoons of the oil in a saucepan on a medium heat, then add the onions and saute them until they turn a dark brown color.  Add water and a tablespoon of salt and leave the mixture to boil for five minutes, then filter the rice and add it to the water and onions in the saucepan and let it boil.  Cover the saucepan and leave it on a low heat for thirty minutes.

 Put the rice in a serving dish, then put the fish, decorate it with nuts and parsley, then serve it with the daqoos sauce.



 Herbal fishers:



 The cooking time of thirty minutes is enough for three to four people


 the ingredients:


 Four and a half cups of water or fish broth.  A cup of corn oil.  Half a cup of each: chopped parsley, chopped dill, and chopped cilantro.  A quarter cup of flour.  Three cups of long-grain rice (basmati).  Two large grains of chopped tomatoes.  Onion cut into round slices.  Two pods of chopped hot green pepper.  Two teaspoons of chopped ginger.  Half a teaspoon each of: salt and cumin.  ¼ teaspoon of black pepper.  Two tablespoons of fish spices.  A kilogram of fillet fish.  Three to four cloves of crushed garlic.



 How to prepare:


 * Wash the rice several times until the water becomes clean, then soak the rice in warm salted water for thirty minutes.  Put the fish in a plate and sprinkle each of: pepper, cumin, a small amount of spices and salt on both sides, then put the fish fillet in the flour.  Heat the oil in a frying pan, then add the fish fillets and fry for a period of two to three minutes, until it becomes golden in color, then set it aside.


 * Sprinkle a small amount of flour on the onions and fry them in the oil for a period of four to five minutes, until they become golden in color.  Put a quarter cup of oil in a medium saucepan, then add each of: hot pepper, garlic and ginger, and stir the ingredients for a period of four to five minutes, until they turn golden in color.  Add each of: half the amount of fried onions, parsley, tomatoes, the remaining amount of spices, coriander and dill, and mix the ingredients together.


 * Add fish broth or water, then add rice and let it boil.  Place the fried fish fillet on the surface of the rice without moving the rice, cover the saucepan and leave it on a low heat for twenty to twenty-five minutes.  Put the rice in a plate, then put the fish on top, decorate it with fried onions, and then serve.



 Squid Hunters:



 The preparation time is 60 minutes, the cooking time is 60 minutes, for four people:


 the ingredients :


 * Kilograms of squid.  Two onions cut into circular slices.  Two large grains of tomatoes cut into circular slices.  Half a cup of green bell pepper, cut into circular slices.  2 cloves of minced garlic.  Salt and ground black pepper, to taste.  A quarter cup of green coriander and celery.  A cup of fish broth.  A piece of fresh lemon.  Two tablespoons of olive or vegetable oil.



 How to prepare:


 * Chop the squid into small pieces and season with salt and black pepper.  Sauté the onion and garlic in the oil in a deep saucepan, until it turns light golden.  Add each of: celery, tomatoes, sweet pepper and stir the ingredients together until the mixture becomes hot, then add the broth and coriander, and leave it until it boils.  Transfer the mixture to a thermal dish and add squid to it.


 * Enter the dish into a preheated oven at a temperature of one hundred and eighty degrees Celsius, until the squid is fully cooked and the face is browned.  Add lemon juice on top of the plate, and serve with Sayadiyah Rice.


 Shrimp fisherman:



 * the ingredients:


 Three cups of long-grain rice.  Three tablespoons of sugar.  Four to six tablespoons of ghee.  Two large onions, cut into longitudinal slices.  Six cloves of garlic, sliced.  Two teaspoons of chopped ginger.  Two pods of chopped hot pepper.  2 pieces each: bell peppers, cut into longitudinal slices.  Carrots cut into thin fingers.  Dried lime.


 1 kilogram of large, peeled shrimp.  Two to three large grains of chopped tomatoes.  Two tablespoons of each: tomato paste.  Mixed condiment.  the salt.  2 sticks of cinnamon.  Ten grains of cardamom right.  Two to three bay leaves.  A quarter cup each of: fried cashews.  Fried raisins.  Half a cup of chopped coriander.


 How to prepare:


 * Wash the rice and soak it in the water.  Burn the sugar in a plate and add half the amount of ghee, then half the amount of rice and stir the mixture well until the rice becomes brown in color.  Add the rest of the amount of ghee to a large saucepan, and add each of: onions, garlic, ginger and hot pepper and stir them well to make the mixture dark in color, then add the shrimp and stir until it changes color.


 * Add each of: tomatoes, paste, carrots, cinnamon, lime, cardamom, laurel, spice and salt, and reduce the heat and cook the mixture gently to become dry, then add a cup of water.  Boil the remaining amount of rice, put it on the shrimp broth, add fried rice, stir gently, and cook softly.  Sayadiyah is poured into a plate, and decorated with: almonds, cashews, raisins and coriander.
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