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Preparation of Moldovan cuisine dishes

Roast in Moldovan
Beef cut into 2 pieces per serving andFry with the addition of sauteed onions and flour. Cut the potatoes and fry them. We combine the meat with the potatoes, put them in pots, pour in bone broth so that it covers the products, put spices, salt, tomato paste, passaged onions. At the end of the fire, add red dry wine. Before serving, the stew is sprinkled with chopped herbs and garlic. Separately on a plate we serve salted cucumbers or fresh tomatoes.</ P>

Chicken in Moldovan
Ingredients: Chicken, half a glass of dry wine, 4 tablespoons of oil, 4 or 5 heads of onions, 1 glass of tomato sauce. And also bay leaf, sugar, vinegar, pepper, salt, garlic, greens to taste.

Preparation. We burn the chicken, remove the insides, rinse it in cold water, chop it into pieces and fry it in butter. Toast the chicken, put it in the saucepan, add pepper, bay leaf, grated garlic, salt, dry wine, tomato sauce, toasted onions. Stir and give a boil. Then we put the saucepan in the oven, cover it with a lid and cook until ready, add the broth so that it does not burn. At the end of the fire, add the bay leaves, sugar, vinegar and put out for 5 to 10 minutes. We serve the chicken, pour its sauce in which it was stewed, sprinkle with garlic, parsley and dill.

Chicken Stuffed Chicken Stuffed
Ingredients: 2 chicken liver, 4 chicken fillets, 2 eggs, 6 or 8 potato tubers, 4 tablespoons of canned peas, 4 red tomatoes, red pepper, salt, greens to taste. 1 tablespoon of flour, 5 tablespoons of butter, 3 tablespoons of biscuits.

Preparation. We'll treat the chicken, remove the giblets, and wash it well. From the wings, we remove the fillets from the breast, then we remove the small fillets, remove the tendons and the film. Small and large fillets otbem, we will clean bones. Put in the middle of a large fillet, mixed minced meat. From finely chopped and roasted chicken liver, finely chopped egg, parsley, red ground pepper and butter. Forcemeat we will cover with a small fillet, and close the edges of a large fillet. Cutlets are sprinkled with pepper and salt, we roll in flour, we lower in egg yolk, we roll in white breadcrumbs, we squeeze and lower in egg yolk, we roll in pieces of hard bread, squeeze our hands and give the shape of an elongated egg.

Ready fried chicken in large quantitiesPreheated fats, then we draw from the fats and put them in a frying pan, and put in the oven for 5 minutes. We serve a cutlet with fresh red tomatoes, fried potatoes, green peas, sprinkling with butter.

Liver in sour cream
Ingredients: 600 grams of liver, 1 glass of sour cream, 8 potato tubers, 4 tablespoons of flour, 4 tablespoons of fat, 4 onions, greens, pepper, salt to taste.

Beef liver is washed, we remove the film, naremSlices, fry in oil, add the chopped onions, dill greens, parsley, pepper, salt and fill with sour cream, place for 15 or 20 minutes in the oven and let it go until ready. A ready-made liver is served with boiled pasta or boiled young potatoes.

Stew in wine
Ingredients: 600 grams of tenderloin, 10 or 13 potato tubers, 4 tablespoons of fat, 2 tablespoons of tomato, 4 onions, ½ cup of table wine. And also greens, scented and red peppers, bay leaves, garlic, sugar, salt, vinegar to taste.

Cut out the fillet, pepper and choppedSalt, let's lie down for 10 or 15 minutes in a cold place. We chop onions semicircles, fry until golden in fat, add red ground pepper, a little broth, tomato puree and put out for 5 minutes. Then we put the prepared fillet, greens of dill, cumin, bay leaf, a little pepper peas. Cover the lid and put it in the oven. Every 10 minutes the meat is turned over, if the broth is boiled, add it to 2 or 3 tablespoons gradually. At the end of the fire, add a glass of red table wine to the meat, rubbed garlic and cook until ready. Determine the readiness of meat with a cook's needle, if a white juice flows out of the hole, then the fillet is ready. We put the fillet into another bowl, and we keep it in a warm place, we can dress the sauce to taste with salt, vinegar, garlic, sugar, garlic, pepper, let's boil and strain. When fillets are served on the table, cut 2 pieces per serving per side of the fibers. To the garnish we put the boiled potatoes, pour the prepared sauce, sprinkle with parsley and dill.

Pork chop in batter
Ingredients: 600 grams of loin, 8 potatoes, 2 tablespoons of flour, 4 tablespoons of fat. One egg, garlic, greens, pepper, salt to taste.

Preparation. From the loin of a young piglet, we cut the meat into 2 pieces per serving, we beat off, pepper and salt them. Then we put it into the batter with the egg and fry until golden on both sides. After that, we place the loin on 3 or 4 minutes in the oven, served with fried potatoes. When serving a fat-chop with fat, in which it was roasted, sprinkle it with finely chopped garlic, parsley and dill.

Meat with garlic
Ingredients: 600 grams of meat, 10 or 12 potato tubers, 1 tablespoon of butter, ½ bunch of parsley, 1 or 2 carrots, ½ celery root, ½ cup of bread kvass. Two heads of onions, pepper, salt, garlic, greens to taste.

Preparation. Veal or beef is released from the film, we rinse it in cold water, put it in a saucepan, add onion, parsley, pour carrots with hot water and put it on the stove. Scum is removed with a noise, and when the water boils, put the pan on a small fire and cook for 1.5 hours. In the end, add bread kvass and salt and cook until done. Finished meat cut across the fibers, put on a plate, side lay the boiled potatoes, all polish melted butter, diluted broth, grated garlic, sprinkle finely chopped herbs.

Pork with cabbage
Ingredients: 600 grams of meat, half cabbage, 4 tablespoons of oil, 10 or 12 pieces of marinated plums, 4 heads of onions. One tablespoon of tomato, greens, garlic, vinegar, pepper, sugar, salt to taste.

Preparation. Pork we will wash in cold water, we will clean a pure towel, we will dry up pepper and salt, we shall fry up to a golden crust. Then we put dishes with meat in the oven and turn every 10 or 15 minutes, watered with boiled water. Ready to determine the meat using a cook's needle, if a white juice comes out of the hole, then the meat is ready, if the juice is pink, then the meat is still raw.

At the end of frying, the meat is served with grated garlic andHold in the oven for 5 minutes. While the meat is fried, sour or fresh cabbage, we will rinse it and cut it into noodles, add it to the saucepan, add a little broth, butter and stew it under a lid on a small fire. At the end of quenching, add the seasoned onion, vinegar, sugar, pepper, salt a little tomato and cook until ready.
Finished meat cut into thin plates acrossFibers, put in a bowl, we put stewed cabbage on the side, pour the juice obtained from pork frying, marinated plums, and sprinkle with parsley and dill.

Moldovan meatballs
Ingredients: 600 grams of meat, 4 tablespoons of fat, half a glass of wine, 1 cup of tomato sauce, 3 onions, 1/2 of parsley, 1 or 2 carrots. Garlic, pepper, vinegar, sugar, salt to taste.

Preparation. We will clean the beef from the film, wash it, cut it into small pieces. To the meat, add grated garlic, pepper, salt, onions and all the way through the meat grinder. The resulting stuffing is well stirred, add a little milk, give the meatballs the shape of the balls. The meatballs shall be fried in oil, put into a saucepan in 2 or 3 layers, filled with tomato sauce with sauteed vegetables. Let's add 70 grams of a glass of dry wine, season with sugar and cook for 25 or 30 minutes over low heat. We serve meatballs in deep plates, top with chopped garlic, greens.

Chicken in Moldovan
Ingredients: chicken, 1 glass of tomato sauce, 0.3 glasses of dry wine, 100 or 150 grams of sunflower oil or margarine. Four onions, greens, bay leaf, pepper, salt, garlic.

Preparation. We plucked, gutted and washed the chicken carcass, chopped it in portions, fry it in margarine or sunflower oil, and put it in a saucepan. Add the sliced ​​onion, pepper, salt, garlic, a little dry wine, tomato sauce and let's puff. Then we change the saucepan into the oven, put it out until it is ready. For 5 or 10 minutes before turning off the oven, add greens, bay leaf and let the remaining wine.

Turkey with apricots
Ingredients: 500 or 750 grams of turkey, 2 or 3 onions, a glass of apricots without pits, 1 tablespoon of parsley or dill. And also 1 teaspoon of wine vinegar, bay leaf, half a head of garlic, ½ tsp of cinnamon, ¼ teaspoon of red pepper, 1 teaspoon of sugar, ½ cup of white dry wine. Take ½ cup of tomato juice, ½ tablespoon of flour, 2 tablespoons of butter.

Preparation. We cut the turkey with pieces of 3 * 4 centimeters, fry it in oil, put it into a saucepan. We cut the onions, passivate. We mix with wine, pepper, cinnamon, sugar, tomato juice. We stir the turkey with the onions, stew for half an hour. Add fresh apricots, pasta flour, diluted in grape vinegar, salt, bay leaf and stew for another 10 or 12 minutes over low heat. For 1 or 2 minutes before the end of quenching, add the finely chopped greens, garlic and let stand for 5 or 6 minutes.

Veal with quince
Ingredients: 500 grams of veal, 2 or 3 quinces, ½ teaspoon black pepper, a pinch of red pepper. 5 cloves of garlic, celery root, ½ teaspoon of sugar, 2 tablespoons of dry wine, 4 onions, 0.75 cups of tomato juice, 4 tablespoons of butter.

Preparation. We cut the veal into small pieces, as for a stew with pits, pepper black pepper, salt, fry in oil until golden brown. Then add the red pepper, sliced ​​celery, tomato juice, onion, fried in oil, and boil on medium heat after boiling, boil for 10 or 15 minutes. Add the chopped slices, fried quince, wine, sugar, salt and boil for another 6 or 7 minutes. For one minute before the readiness to pour in finely chopped garlic.

Roast in Moldovan
Ingredients: 800 grams of beef, a tablespoon of finely chopped dill greens, black pepper, bay leaf, 3 cloves of garlic, a tablespoon of tomato paste. 2 tablespoons of vegetable oil, 8 or 10 apples or 3 quinces, 1 carrot, 5 or 6 bulbs.

Preparation. Beef meat is cut across the fibers, the portion should come out 2 or 3 pieces, fry with carrots, onions, sliced ​​cubes. We put roasted meat in kozanok, fill it with broth so that it covers products, add black ground pepper, bay leaf, salt, passaged tomato paste and simmer until cooked on low heat. At the end of quenching, add crushed garlic. We put the fry on the dish, along the edges we put out the baked quince or apples. From the top, sprinkle the meat with finely chopped dill. Roast chicken, mutton, pork is also cooked, but only in ceramic pots.

Roast in Moldovan with red wine
Ingredients: 150 grams of beef, 5 grams of parsley root, 10 grams of onions, 40 grams of carrots, 250 grams of potatoes, 10 grams of baked fat,
For the sauce: 2 grams of garlic, 15 grams of table red wine, 5 grams of tomato puree, 5 grams of wheat flour, salt, spices.

Preparation. Beef we will cut in large pieces, we will beat off, we shall salted, we shall pepper, we shall fry. Cut the potatoes into pieces and fry them with onions, parsley, carrots, garlic. Stew meat for 30 to 40 minutes in a red main sauce with wine and potatoes. We shall salivate and pepper to taste. When serving, decorate the roast with greens. Pickles are served separately.

Now we know the preparation of dishes from the meat of Moldovan cuisine. Try to cook these delicious dishes from Moldovan cuisine, we hope you like them. Bon Appetit!

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