| | Ngọc Trinh(Mỹ phẩm Linh Hương) |
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 | Milica Net
19. August um 06:23 | | | COMPONENTS
1 big cabbage (1.5-2 kg)
1 kg of mixed minced meat
150 gr of rice
2 heads of onions
1 egg
leaf parsley
25 gr of salt
1 teaspoon vegeta
1 teaspoon of pepper or more to taste
dry meat, ribs and the like. fresh meat best from the door of your choice if you have it
laurel, pepper in the grain
Saucer
0.5 l of tomatoes
2-3 tablespoons of... Mehr anzeigen flour
3-4 tablespoons of oil
1-2 garlic cloves
sugar
basil,
Thyme
Red pepper
vegeta pikant or a little chilli
PREPARATION
Sarma
1. Fry the finely chopped onions
2. Add rice and rinse briefly to germinate ...
3. Add minced meat, shake it and as soon as you change the color from the fire, let it cool
4. Mix meat, onion, bacon, rice, egg, cut parsley, spices, let it stand a little, then shake it again
5. Separate the cabbage leaves and cut off the thickening, rinse as necessary under cold water
6. Enrich the sarms of size by taste, my first big ones are getting smaller, but it does not bother ...
7. Leaves of leaves, and the rest of the cabbage head finely chopped and place the portion on the bottom of the pot, the rest between the sarmi
8. Carry out the sarms in a circle and between dry meat and sl ...
9. Place fresh (and taste) fresh meat and / or fleshy bones
10. Add bay leaf and pepper to the grain
11. Pour sauce (or just water)
12. Cook for approx. 2 h, top up with water as needed
Saucer
1. Fry the flour briefly on grease, strew garlic
2. Add a little red pepper
3. pour tomatoes, add spices (to taste)
4. Pour water approximately 1, 5 l, mixing
5. when you pour over the sarms
SERVICE
Sarma is better with this sauce, although some just like a clear soup ...
I decided to chop all 3 main ingredients, but the meat is very short, the sarma is mild and very tasty .... | |  | | |
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