"Carrot" from blanched carrots

There is no spiralizer, no micros either ..

And Berner is not there either Gospid, let me hug you! Are you immune to all HP device epidemics?

[Lena]

Lena, got spiralizers and you see how the interest in your carrot jumped up! Right now we will eat carrots and kaaaak we will tan in the first summer sun

[Svetlenki]

Svetlenki, Sveta, there is a burner ... But there is also a minimum of 3.5 mm. And how long to tune it? I'll rub half a carrot more along, and then ... Sadness ...
I don't know how to muck it



Well, I'm a bastard !!! Lenka has it written on what and how to plan

[Elena Tim]

Elena Tim, got on with thanks. Delicious. But Ms. Salter didn't make friends, but I will defeat him

[Ketsal]

Well, I'm a bastard !!! Lenka has it written on what and how to plan

I understood that at first you only looked at the pictures.

Ketsal, Olchik, I wish to make friends with Salter sooner. Well, no, so Berner plots the whole business.

So I made it! It turned out that there was even a grater for thin straws, I was lying unclaimed takshta and I did not blanch, but I tucked it raw, lazy
Added sesame and oil of the same name Unearthly taste! It is a pity that I had to share.

Thank you, Lenka! Now I am a professional Korean carrot maker!
I, by the way, used oil from frying onions and carrots, I always drain off the excess. Now I will cook them in tandem - pilaf and carrots

Natashaaa, what a beauty! I would look and look straight.
And you thought of it well with pilaf oil - finally it turns out lazily.

Carrots are sliced ​​on a Salter spiralizer

and I almost bought my spiralizer because of your carrots, but I still haven't done it

I finally tried the spiralizer on carrots. True, instead of paprika, the campaign sprinkled red pepper, since the carrot was so spicy.

Such a beauty.

[Elena Tim]

Elena Tim, and you happen to have no recipe for asparagus? Otherwise, your carrot is painfully good

[Ol]

Ol, Duc classic asparagus is prepared in the same way as carrots (I mean dressing). The only difference is that the onion does not go into asparagus, it is only fried and removed, and pepper and coriander are brewed in oil (the last bit goes) and the whole thing is sent to the asparagus along with salt, sugar, vinegar and garlic. And the asparagus itself, still dry, is poured with cold water and left overnight, then washed, cut as you like, at your discretion, and only then seasoned with the aforementioned mixture.
I will soak the asparagus tonight, tomorrow I will season it, if interested, then I will tell you the exact proportions.



Bliiin, I remembered that I have a great recipe for asparagus with meat, but for this you still need to buy asparagus, otherwise there will not be enough for everything. I will buy, cook and show.

I will soak the asparagus tonight, tomorrow I will season it, if interested, then I will tell you the exact proportions.

Do a good deed, be a weasel, lay out more precise proportions.

Halasho.

[Elena Tim]

I have an awesome recipe for asparagus with meat, but for this you need to buy more asparagus, otherwise it won't be enough. Buy, cook and show.

Sister Elena Tim, I hope, the promised not 3 years will have to wait ... otherwise it's cold, however, they bite horror like hotzza

Buy, cook and show.

AAAA, what is this asparagus called in English!?!?!? I already want to cook it urgently, but the asparagus is not here. There is already meat, but no asparagus. Help someone.

I will wait. Thank you

[Svetlenki]

Svetlenki,
Svetik, Duc is not real asparagus, but soy.Our Tashkent Koreans often just call it soy. And how it will be in English, I'm not in the course, unfortunately.

[Svetlenki]

Svetlenki, here it is enta asparagus.
This is actually dried soy foam. I hope I inserted the picture correctly and Lena won't kill me
Not inserted

I didn't throw away the asparagus packaging (there is also an inscription in English, it turns out), I'll take a picture tomorrow.

[Elena Tim]

Elena Tim, waiting for delicious

[Elena Tim]

I didn't throw away the asparagus packaging (there is also an inscription in English, it turns out), tomorrow I'll take a picture

Elena Tim, Lenok, not nada, I discovered it on the Internet. Here, in case the Europeans are looking for her, so they know "passwords and accounts"

🔗

Thank you for your responsiveness

Lena, I have such an asparagus from Ozone Sen Soy dried soybean asparagus, 110 g
🔗
Is it enough for that recipe? Just one package. I myself don't know why I grabbed it in the summer. The child got carried away with noodles, took asparagus for the company)



I actually went for carrots

Light, you soak it overnight, then rinse it, remove it from the water and the suspension - from here you will dance according to the number of ingredients in the marinade.
I had 500 g of dry asparagus, while soaked it turned out to be 1.2 kg. I took the full amount of dressing for carrots - it tastes good, but the asparagus must stand for a few more hours for the taste to settle and we can say that there is enough.
The only thing that, after soaking and washing, the asparagus must be tasted - it must be very soft. If the softness is not satisfactory, the asparagus should be filled with water and boiled a little to the desired condition, but first cut into the necessary pieces, so that later you won't bother with the hot one. The point is that only well-soaked, soft asparagus will be juicy. And it should also be remembered that mixed with vinegar dressing, asparagus becomes tanned, therefore, first you need to bring it to a very soft consistency, otherwise it will be tasteless and inconvenient.



Yes, I almost forgot, if you want asparagus to taste not like Korean, but like a store one, then you can not use onions and garlic, but take a full amount of hot pepper.

[Elena Tim]

Elena Tim, and with meat?

Ol, I'll write with meat a little later, okay? Aren't you urgent?

[Elena Tim]

Elena Tim, not urgent, just your carrots are eaten in tons, I think asparagus with meat will be dead at all. I have never even seen this

[Elena Tim]

Comrade Elena Tim, allow me to report on carrots!
Here!
Still warm.
I only had cayenne hot pepper. I drunk 2/3 of a teaspoon of it. While a little bit sharp, I feel like a dragon. But yummy

I tried to update the spiralizer moulinex - figvam, chopped one carrot with rags and a couple of spirals. I took out a Burner for 3.5 - I do it strictly according to the recipe) I blanched even a little over a minute. I have a 4-liter saucepan, apparently too small. The water after the carrots was not even very hot. Well, electric stove is slower than gas. In general, everything is super, I didn't cook anything.
I'll do the pilaf tomorrow.
Or with chickpeas what.

Well, you are a high-speed one, however. ... You've got a great carrot!
Svetochka, thanks for the photo.

I think there will be asparagus with meat in general

Yeah, I was stunned myself when I first tried it. I will write word for word, as it is written in a notebook (there are no exact proportions, but I would take half the weight of soaked asparagus for meat)
"Soak the asparagus in cold water overnight. Then rinse well and cut into 3-4 cm sticks.
Cut the lean meat into thin strips and fry slightly. Add onion, chopped into half rings or feathers, and simmer until tender with a little water. Season with salt and pepper. When the meat is ready, add asparagus to it and simmer for another 10 minutes.
Then remove from heat, let cool slightly (about five minutes) and add fresh cilantro and garlic.
To taste, you can season with soy, coriander, odinamoda (forget about it), red hot pepper) "
FSE.

In general, while the carrots were cooling down, I tried it once, tried two, three ... Why, I also tried four. Just like that, without meat, bread or what else do you need?
I put it in a liter jar - only 2/3 filled. Delicious.
And either I got used to the pepper, or it gave away pungency. In general, this is how it should be. Ideally.

[Fotina]

I will write word for word, as it is written in a notebook

So sho - FSE ??? Are you kind today? But what about torture with pictures and gnawed screens of computers of the members of the forum? No, I don't play like that!

I had 500 g of dry asparagus, while soaked it turned out to be 1.2 kg.

Where, I ask you ??? Show me! I do not believe!

Fotina, Light, cool carrot came out! She really is, an infection, delicious - it's impossible to stop

[Elena Tim]

Elena Tim, Well, how it's called then??
I’m some kind of fikznaetschemhurdu THREE, I waited for three years, and then they just ordered and here's a recipe for you
Come with grief to screw carrots or something

[Lerele]

Lerele, Irish, don't ... With grief, you need to immediately asparagus with meat according to a new recipe

Thanks, we will try. I'll be off duty for a day and a half and hold on

[Svetlenki]

Svetlenki, yes, what kind of asparagus it is, asparagus in early June for a month, and this is some kind of ersatz, I don't like that.
Whether it's a carrot mmmmmm delicious !!!
Frau Tim wanted to tease, but you see, she doesn’t react, but I can either troll her or hate her, how will that be right ??
How many new words have come to us, I don't even understand everything: girl_red: w

This is some kind of ersatz, I don't like that.

And it can be so delicious, super ..... I will definitely do it! And with meat too.

Girls, excuse me, I wait on HP for short dashes, and even then mostly in my recipes, where there is some kind of hang-out.
I have no time to take a picture, and I don't want to, forgive the asshole.

And I, sobsno, what came: my asparagus was infused (I almost ate it all at night), but it was here that even a small pungency seemed superfluous to me. Therefore, I recommend doing it first without any pepper and garlic (just mix soy sauce, salt, sugar, vinegar and oil, and marinate the asparagus in this), and then, if you want, you can add a clove of garlic or hot pepper.

[Elena Tim]

infused my asparagus

Elena Tim, Flax, did you just make asparagus or with meat?

Just asparagus, classic. For meat, you still need to buy asparagus. Maybe then I'll draw up a recipe, or I'll just bring it here (why should I issue something?)

Just asparagus, classic

Wow, yummy!

Listen, what if you make it with carrots? It's just that this was my favorite from the supermarket ... What then should I do? Prepare them separately according to their technologies (recipes), and then combine them? What do you think?

No, Svetik, you don't need to cook separately. Here you have two options:
1) If the asparagus, after soaking, suits you in terms of softness (I wrote that it should be very soft, because it will still have time to harden in the marinade), then the carrots should be chopped on a Roco grater from Berner (it will turn out to be thin and will not require any additional manipulations) ... Simply add it to the asparagus and prepare the marinade based on their total weight.
2) If the asparagus is still too elastic, then it must be cut into the sticks you need and boil a little until soft. And then you can grate the carrots on a bernere with a 3.5 mm insert and as soon as the asparagus is ready, throw the carrots over to it, literally for a minute - it will blend and become softer. Throw it back in a colander and then do everything according to the carrot recipe.
Well, or you can also grate carrots on Roko and, without blanching, add to boiled asparagus, and marinate.
In short, 3.5 mm - blanch, and thin - no.

[Elena Tim]

Elena TimIt's so tasty that I eat and envy myself. Grand merci, thank you very much, didi madloba, thank you very much. Moreover, I adapted a high saucepan for boiling asparagus for blanching carrots, it is with a colander in the shape of a saucepan. I bought it 100 years ago at Metro. The saucepan shines beautifully, there are holes in the lid, in general it is a pity to throw it away, but it is not convenient to use. And for carrots it is. So thanks for the saucepan too.

Oh, I'm so glad! And for the saucepan - too.
To your health, dear!

Wait, I wandered around the shops in search of large carrots (it is inconvenient to chop small ones), and I found a fig - there is one trifle.
It's good that there is still asparagus in the casserole, or at least go to bed and die without Korean.

Lenkin, come to me
Mine didn’t grow up this year, but shells

Oh, thank you!
I'll harness the tutliks to the cart and go - by evening.

Today Timon, remembering the long-eaten asparagus, groaned: "What a marinaad there was ..."
I: dysch
Greatly surprised, gru, so it was a "carrot" marinade - what's new there?
Grit, I don’t know, I drank some of it and still want to.

Oh, how much does a person need ?!
Although ... not surprising, because we were born and raised in the Korean region, and any "deviation from the norm", such as a store, is not comme il faut.

Lena, can you do this on beets? Raw or blanched? Or boiled?

[Elena Tim]

Elena Tim, Lenochka thanks for the carrot! The marinade was very well chosen for her! I didn’t fix anything, except instead of vinegar (I only had grape vinegar) but it differs little from apple cider only in color. The carrots cool down, then put them in the refrigerator for further ripening. Thank you!

[Fotina]

Fotina, I made beets just like carrots. Quite interesting.

[Fotina]

Fotina, Svetik, I would not blanch - I am afraid that beets can give a lot of their beautiful color to water.
But then, looking at how you shred it: if it is 3.5 mm, then you can soften the shredded one slightly in a micron (you have to try so as not to cook). And if you grate Roco, then you can refuel raw. Just first add salt and sugar, and let it stand - it will soften, and only then add vinegar, otherwise it will immediately thicken.

velli, Valyusha, good health, dear! I am very glad that you liked it.

Ekaterina2, Your Majesty, have you blanched the beets?

blanched the beets

Probably ..... I did the recipe. It's just that in the topic about the spiralizer there was a conversation about whether Salter can handle the beets. I spiraled, proved that I can .. Well, then where to put these beets? ..... Here.



Here I lie, girls ..... I did not expect from myself. I didn't make raw beets according to the recipe for carrots ...
I made Admin-Tatiana's vegetable spaghetti according to the recipe, there are raw beets in the marinade.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=379967.0

I apologize for misleading. Now you will definitely have to make beets according to the carrot recipe and blanch the beets