Find out how to prepare delicious typical dishes to vary the menu
Asian cuisine is rich in flavors, colors and aromas that conquer carousers all over the world. With a wide variety of ingredients and preparation techniques, your dishes are the perfect option for a delicious meal full of personality, especially if you want to vary the menu. So take a look at 5 Asian cuisine recipes for lunch!
Gnocchi
- 2 cups of wheat flour tea
- 3/4 of hot tea cup
- 1 pinch of salt
- 300 g of ground pork
- 1 tablespoon of grated ginger
- 1 tablespoon of chopped chives
- 1 tablespoon of soy sauce
- 1 teaspoon of toasted sesame oil
- Salt, ground black pepper, black sesame and alfalfa sprouts to taste
Methods of preparation
In a container, place the flour and salt and mix. Gradually add hot water and mix until smooth. Knead for 7 minutes and cover with a cloth. Leave to rest for 30 minutes. In another container, it positions ground meat, ginger, chives, soy sauce, sesame oil, salt and black pepper and mix until a uniform pasta is obtained.
Then divide the reserved mass into balls. With the help of a roller, open each ball in thin discs of 10 centimeters in diameter. Place a small part of the filling in the center of each disc. Join the edges at the top, forming folds until it completely closes the gnocchilike a bag. Reserve.
Assign a metal pan to steam with parchment paper. Dispose of the gnocchi About it and cook for 12 minutes over low heat. Then remove the gnocchi Steam, sprinkle black sesame and decorate with alfalfa sprouts. Serve later.
Sukiyaki
Ingredients
Sukiyaki
- 300 g of sliced beef
- 1/2 chopped baby
- 1/2 part
- 1 peeled and sliced carrot
- 1 peeled and sliced onion
- 1/2 pack of chopped chives
- 200 g of Fongo Shiitake
- 200 g of tofu in cubes
- 200 g of pasta Shirataki
- Vegetable oil to brown
Sauce
- 1/2 cup of soy sauce
- 1/2 cup of culinary sake
- 1/4 of sweet sake cup
- 2 tablespoons of sugar
- 1/2 cup of water
Methods of preparation
In a container, place the ingredients of the sauce and mix to incorporate. Reserve. In a pan, place the vegetable oil and bring over medium heat to heat. Add beef and brown. Add a little of the reserved sauce and mix. Add the chard, the spinach, the carrot, the onion, the mushrooms, the tofu and the noodles Shiratakiorganizing them in the pan without mixing too much. Gradually put the rest of the reserved sauce and cook until the vegetables are soft. Serve later.
Yakisoba with shrimp
Ingredients
- 250 g of Noodles Yakisoba Bolliti
- 300 g of shrimp clean
- 1/2 semi -free red peppers and cold cuts
- 100 g of piss
- 1/2 cup of Edamamem tea in cereal
- 1 peeled carrot cut into stripes
- 1/2 peeled and sliced onion
- 2 peeled and chopped cloves of garlic
- 3 tablespoons of soy sauce
- 1 teaspoon of sesame oil
- 1 teaspoon of grated ginger
- 1 teaspoon of corn starch dissolved in 2 tablespoons of water
- Vegetable oil to brown
- Chopped chives and chives and end to finish
Methods of preparation
In a pan, place the vegetable oil and bring over medium heat to heat. Add garlic and ginger and brown. Add the prawns and brown until the pink. Then remove the prawns from the pan and set aside.
In the same pan, put the pepper, pea, edamame, carrot and onion and brown until they are slightly soft. Arrange the prawns again in the pan and mix. Add the soy sauce, sesame oil and dissolved corn starch and mix until it thickens. Add the boiled pasta and mix to incorporate. Turn off the fire and finish with sesame and chives. Serve later.
Gyoza de flesh
Ingredients
- 2 cups of wheat flour tea
- 1/2 cup of boiling water
- 200 g of ground pork
- 1/2 cup of tea cabbage chopped
- 1 teaspoon of peeled and chopped garlic
- 1 teaspoon of grated ginger
- 4 tablespoons of soy sauce
- 1 teaspoon of toasted sesame oil
- 2 tablespoons of vegetable oil
- 1/3 of water cup at room temperature
- 1 tablespoon of rice vinegar
- Salt, ground black pepper and chopped chives to taste
- Flour flour
Methods of preparation
Gyoza
In a container, place the flour and a pinch of salt. Gradually add the boiling water and mix with the help of a spoon. So I move with my hands and dough until it is smooth. Cover with a damp cloth and leave to rest for 30 minutes. In the meantime, in another container, put ground pork, cabbage, chives, garlic, ginger, 1 tablespoon of soy sauce, 1/2 teaspoon of sesame oil, salt and black pepper and mix. Refrigerate to freeze.
Then flour a smooth surface with wheat flour and roll the dough with the help of a roll. Cut into 9 cm diameter disks and place a part of the filling in the center of each. Close the folds with your fingers to seal. Reserve.
In a pan, place the vegetable oil and bring over medium heat to heat. Dispose of Gyozas With the flat side facing down on the pan and grill for 2 minutes. Add the water to room temperature, cover and cook for 4 minutes. After this time, remove the lid and let it dry until it is crunchy.
Sauce
In a container, put the remaining soy sauce and sesame oil and rice vinegar. Mix until smooth. Serve the Gyozas Accompanied with the sauce and sprinkled with chives.
Tofu Teriyaki
Ingredients
- 400 g of tofu in cubes
- 2 tablespoons of corn starch
- 1 teaspoon of toasted sesame oil
- 2 tablespoons of vegetable oil
- 1 clove of peeled and chopped garlic
- 1 teaspoon of Grated ginger
- 1/2 cup of soy sauce
- 2 tablespoons of brown sugar
- 1 tablespoon of rice vinegar
- 1/2 cup of water
- 1 tablespoon of corn starch dissolved in 2 tablespoons of water
- 1 tablespoon of sesame seeds
- 2 tablespoons of chopped chives
Methods of preparation
In a container, place the tofu and sprinkle with corn starch to form a light layer around. Reserve. In a pan, put the toasted sesame oil and bring over medium heat. Add the tofu and brown cubes. Then remove the tofu from the pan and transfer to a container with paper napkin to drain the excess oil.
In the same pan, put the vegetable oil and heat over medium heat. Add garlic and ginger and brown for 1 minute. Add the soy sauce, brown sugar, rice vinegar and water and cook until it boils. Add the dissolved corn starch and cook until the sauce thickens. Finally, put the tofu and mix to incorporate. Turn off the heat and sprinkle with sesame and chives seeds. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
