Cooking "Stuffed pike" Готовим "Фаршированная щука" by drac59

food · @drac59 · Oct 29 '16

$2.99

Cooking "Stuffed pike" Готовим "Фаршированная щука"

<html>
<p><img src="https://scontent-waw1-1.xx.fbcdn.net/v/t1.0-9/14725446_647869545416589_6355506545600957569_n.jpg?oh=33795c18263c6dc5660bd392a113f291&amp;oe=58A1F2AE" width="960" height="540"/></p>
<p><br></p>
<p>Good afternoon steamit! I want to offer you a "stuffed pike"</p>
<p>Stuffed pike will serve as a great addition to the holiday table, moreover, it can be prepared in advance -blyudo can be supplied not only hot, but cold.</p>
<p>Добрый день steamit! Хочу Вам предложить " Фаршированную щуку"</p>
<p>Фаршированная щука послужит прекрасным дополнением к праздничному столу, к тому же ее можно приготовить заранее -блюдо можно подавать не только горячим, но и холодным.</p>
<p>https://scontent-waw1-1.xx.fbcdn.net/v/t1.0-9/14713617_647869552083255_2214090644956362328_n.jpg?oh=6a40531a02b2e0aefa12efdc2a08840f&amp;oe=58D573D6</p>
<p>&nbsp;</p>
<p>INGREDIENTS:</p>
<p>1 pike weighing 1-1.5 kg</p>
<p>carrot, 2 pcs ....</p>
<p>beet-1 pc ....</p>
<p>onion 2 pcs ....</p>
<p>Egg 1 pc ....</p>
<p>tomato paste 2 tablespoons</p>
<p>garlic, black pepper and salt.</p>
<p>rastitelnoe- oil 2 tablespoons.</p>
<p>sugar 1/2 spoon.</p>
<p>ИНГРЕДИЕНТЫ:</p>
<p>1 щука весом 1–1,5 кг</p>
<p>морковка-2 шт....</p>
<p>свекла-1 шт....</p>
<p>лук-2 шт....</p>
<p>яйцо-1 шт....</p>
<p>томат паста-2 столовых ложки</p>
<p>чеснок,черный молотый перец и соль.</p>
<p>масла растительное- 2 столовых ложки.</p>
<p>сахар-1/2 ложки.</p>
<p>https://scontent-waw1-1.xx.fbcdn.net/v/t1.0-9/14713622_647416138795263_7140503275609469835_n.jpg?oh=792428baf37226d2432950cdce7a39d8&amp;oe=58A6D211</p>
<p>COOKING:</p>
<p>To get started you need to clean the fish. Then cook, in fact, the very fish. With a sharp knife cut off the head of pike and remove from her eyes, gills and viscera. All the complexity is that the interior of the pike to be deleted, not vsparivaya with the belly. In no case do not damage the belly, or beef just fell out, and you mess up all the food.</p>
<p>Then you need to remove the skin from the fish as if you're shooting with a stocking feet. Carefully, so as not to damage the skin itself, using kitchen scissors and a sharp knife. To do this, cut the circle under the skin of the fillet and pulling off the skin millimeter by millimeter, reaching the caudal fin, carefully cut or fractures of the spine.</p>
<p>Then scrape the remnants of meat from the skin and bones, fold it into a separate container. Since the skin is very thick pike, it should not create difficulties. Thus, you should stay pike skin, as well as a separate bone and a plate of meat.</p>
<p>Now we proceed to the cooking. Onions clean, chop coarsely and fry with carrots grated in sunflower oil a few minutes before the characteristic golden color.</p>
<p>Then double-skipping fish meat through a meat grinder. Here, incidentally, is a very important point - after the first time you miss meat - meat grinder, disassemble and clean it from accumulated seed. As we have said, very bony pike meat and it must be taken into account. Small bones in the cooking will soften, but ones can bring a lot of discomfort.</p>
<p>Then mix together the meat, carrots and fried onions. Adding to this mix a raw egg, then season with its salt, pepper and garlic. Now, the stuffing should be very careful to mix or knead even better hands.</p>
<p>The resulting mixture farshiruem schuchyu our skin and head, if we are to serve and her. Do not cram too much filling, otherwise the skin will crack, but at the same time, if you feel sorry for the filling, the skin sagging. It is important it is the golden mean. Stuffed pike, pierce the skin in 2-3 places with a toothpick.</p>
<p><br></p>
<p>Prepare the tomato sauce:</p>
<p>Onions cut into cubes, fry until golden brown and add the onion and fry the grated carrot in a place with bows.</p>
<p>In zazharku 2 tablespoons tomato and 1/2 teaspoon sugar.</p>
<p>Colsa mode beets and carrots and morkov.Sveklu vykladuem on the bottom of the pan sloyami.Na carrot bed stuffed pike fill the tomato and salt podlivay.Podlivu poperchit.Varim 30 minutes.</p>
<p>Enjoy your meal!</p>
<p>ПРИГОТОВЛЕНИЯ:</p>
<p>Для начала рыбу нужно почистить. Затем готовим, собственно, саму рыбу. Острым ножом отрезаем щуке голову и удаляем из нее глаза, жабры и внутренности. Вся сложность в том, что внутренности щуки нужно удалить, не вспаривая при этом брюхо. Ни в коем случае не повредите брюхо, иначе фарш просто вывалится наружу, и вы испортите все блюдо.</p>
<p>Затем нужно снять кожу из рыбы так, словно вы снимаете чулок с ноги. Аккуратно, чтобы не повредить саму кожу, используя кухонные ножницы и острый нож. Для этого по кругу обрезайте под кожицей филе и стаскивайте кожу миллиметр за миллиметром, дойдя до хвостового плавника, аккуратно обрежьте или переломите позвоночник.&nbsp;</p>
<p>После этого соскоблите остатки мяса с кожи и костей, сложите его в отдельную емкость. Поскольку кожа у щуки весьма плотная, это не должно составить трудностей. Таким образом, у вас должна остаться щучья кожа, а также отдельно кости и тарелка с мясом.</p>
<p>Теперь приступаем к готовке. Лук чистим, крупно рубим и обжариваем вместе с морковкой натертой на терке на подсолнечном масле несколько минут до характерного золотистого цвета.</p>
<p>Затем дважды пропускаем рыбное мясо через мясорубку. Здесь, кстати, есть очень важный момент – после того, как вы первый раз пропустите мясо – разберите мясорубку и очистите ее от скопившихся косточек. Как мы уже говорили, щучье мясо весьма костистое и это нужно учесть. Мелкие косточки при варке размякнут, а вот крупные могут принести массу неприятных ощущений.</p>
<p>А затем смешиваем вместе мясо, морковкой и обжаренный лук. Добавляем в эту смесь сырое яйцо, а затем приправляем ее солью, перцем и чеснок. Теперь эту начинку нужно очень тщательно перемешать или лучше даже вымесить руками.</p>
<p>Полученной смесью фаршируем нашу щучью кожу и голову, если собираемся подавать и ее. Не стоит напихать слишком много начинки, иначе кожа треснет, но, в то же время, если пожалеть начинки, кожа обвиснет. Здесь важна именно золотая средина. Нафаршировав щуку, проткните кожицу в 2-3 местах зубочисткой.</p>
<p>Готовим томатную подливку:</p>
<p>Лук порезать кубиками,пожарить до золотистого цвета и в лук добавить натертую морковку и прожарит в месте с лукам.</p>
<p>В зажарку 2 столовых ложки томата и сахара 1/2 ложка.</p>
<p>Режим кольсами свеклу и морковь.Свеклу и морковку выкладуем на дно кастрюли слоями.На морковку ложем фаршированную щуку заливаем томатной подливай.Подливу посолить и поперчить.Варим 30 минут.</p>
<p>Приятного Вам аппетита!</p>
<p>https://scontent-waw1-1.xx.fbcdn.net/v/t1.0-9/14601046_647416158795261_4693425592432925182_n.jpg?oh=1e507e90d94778014b8940e1dfae75e9&amp;oe=58980A78</p>
<p>https://scontent-waw1-1.xx.fbcdn.net/v/t1.0-9/14581404_647416215461922_8426034493773250556_n.jpg?oh=1e288470a768db051058ebcbef416311&amp;oe=5898C1E8</p>
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<p>https://scontent-waw1-1.xx.fbcdn.net/v/t1.0-0/p206x206/14908255_647866528750224_205395638467411805_n.jpg?oh=70c611f4c95e4deeec8c9476acef888d&amp;oe=58A0D17B</p>
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<p>https://scontent-waw1-1.xx.fbcdn.net/v/t1.0-0/p206x206/14568094_647867282083482_8575687752690869309_n.jpg?oh=023f81a4303a895cdb744d2759b31c96&amp;oe=58D16BC1</p>
<p>https://scontent-waw1-1.xx.fbcdn.net/v/t1.0-0/p206x206/14907175_647867322083478_1202678046133587953_n.jpg?oh=69e61035faade0b4f7e87e1fee98d40e&amp;oe=5898B32E</p>
<p>https://scontent-waw1-1.xx.fbcdn.net/v/t1.0-0/q82/p206x206/14900323_647867522083458_6620856048613713144_n.jpg?oh=35d7bbfe754901a95985fffdec54ff49&amp;oe=589BD008</p>
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<p>https://scontent-waw1-1.xx.fbcdn.net/v/t1.0-9/14910573_647869488749928_8969450863885680996_n.jpg?oh=252b18b3c8127cf5cfd1f00a5aa66a7b&amp;oe=588C9F77</p>
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</html>

👍 summon, xeroc, charlieshrem, dollarvigilante, wang, roelandp, steve-walschot, cryptoctopus, cass, blakemiles84, hello, laonie, pairmike, barrycooper, anonymous, steemdrive, fufubar1, world, venuspcs, tracemayer, hisnameisolllie, hilarski, claudiop63, thecryptodrive, somebody, albertogm, xiaohui, gringalicious, wingz, cryptoiskey, gargon, kimziv, condra, dexter-k, instructor2121, gomeravibz, michaelx, luzcypher, ausbitbank, ratel, isteemit, good-karma, pgarcgo, brendio, dragosroua, doitvoluntarily, winstonwolfe, tskeene, mikehere, drinkzya, l0k1, edgarsart, sethlinson, proctologic, thecurator, tee-em, bacchist, titin, razvanelulmarin, bitshares101, smolalit, midnightoil, richardjuckes, phenom, and 135 others

`post_id`	1,264,346
`author`	drac59
`permlink`	cooking-stuffed-pike-gotovim-farshirovannaya-shuka
`category`	food
`json_metadata`	"{"image": ["https://scontent-waw1-1.xx.fbcdn.net/v/t1.0-9/14725446_647869545416589_6355506545600957569_n.jpg?oh=33795c18263c6dc5660bd392a113f291&oe=58A1F2AE"], "tags": ["food", "recipes", "fish", "kitchen", "ru"]}"
`created`	2016-10-29 11:23:57
`last_update`	2016-10-29 11:23:57
`depth`	0
`children`	4
`net_rshares`	15,737,761,423,468
`last_payout`	2016-11-29 19:26:42
`cashout_time`	1969-12-31 23:59:59
`total_payout_value`	2.260 SBD
`curator_payout_value`	0.727 SBD
`pending_payout_value`	0.000 SBD
`promoted`	0.000 SBD
`body_length`	9,163
`author_reputation`	54,116,952,654,646
`root_title`	"Cooking "Stuffed pike" Готовим "Фаршированная щука""
`beneficiaries`	`[]`
`max_accepted_payout`	1,000,000.000 SBD
`percent_steem_dollars`	10,000
`author_curate_reward`	""

properties (23)vote details (199)

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