Stern
Actually, I had completely different culinary plans for yesterday.
In particular, the Chuchelkin oven was going to be called "Vatrushki in sour cream filling".
But we got lemons for cheap and it turned out to be a lemon day.

Pork pockets with lemon.

Cut the pork fillet into slices and beat thinly. Season with pepper, salt, sprinkle with dry (or spread with fresh) garlic and dry herbs to taste. Half
put a thin slice of cheese (optional) and a thin slice of lemon with a peel (pre-boil the lemon for a few minutes and rinse with cold water to release the bitterness). Cover with the other half, dip in batter and fry in vegetable oil under the lid until golden brown.
Batter: beat the egg with salt, pepper, table. a spoonful of sour cream and a table. a spoonful of flour.
Serve slightly cooled. Very tasty cold on the second day.

Pork pockets with lemon

Pork pockets with lemon
Natusichka
Stelochka! Thank you very much for the recipe! Everything is ingenious - so simple and so delicious! But my husband said that it was necessary to peel the zest from the lemon, the bitterness of the lemon is very strong when hot, even though I boiled it for several minutes. And on the second day - it's so yummy and the lemon on the second day doesn't taste bitter! I went to put "+" !!!!
Stern
Natusichka, for health Pork pockets with lemon and thanks for rating !!
Zhivchik
Stelochka, can I put my 5 kopecks in?

Quote: Natusichka

But my husband said that it was necessary to peel the zest from the lemon, the bitterness of the lemon is very strong when hot, even though I boiled it for several minutes.

Natasha, the bitterness of a lemon depends on its variety. It happens that such a delicious skin does not taste bitter at all, but it happens that this bitterness spoils the whole tea.
This bitterness is not given by the zest (from it only an amazing smell), but that white layer between the lemon pulp and the zest, which is called albedo.
Natusichka
Zinger, may be. Then next time (and I will definitely do them!) I will either put a lemon without a skin and without a white layer, or I will simply sprinkle lemon juice on the inside of the chop.
Zhivchik
Quote: Natusichka

Then next time (and I will definitely do them!) I will either put a lemon without a skin and without a white layer, or I will simply sprinkle lemon juice on the inside of the chop.

You can put a lemon, only without a white layer (for reassurance), and grate the zest on a grater or cut it off with a thin layer and put it in a pocket to the lemon.

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