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Seafood soup

Ingredients

Adjust Servings:

	40 g salmon fillet
	20 g large shrimps
	40 g cauliflower
	1 clove of garlic
	5 g ginger
	15 g ghee butter
	5 g soy sauce
	20 g wakame seaweed (pickled)
	60 g coconut milk
	150 g water
	black pepper
	salt

Nutritional information

15 g

Protein

6 g

Carbs

30 g

Fat

350

Calories

Seafood soup

Name: Seafood soup
Total time: 17 min
Yield: 1
Cuisine: European
Ingredients: salmon fillet: 40 g; large shrimps: 20 g; cauliflower: 40 g; garlic: 1 clove of; ginger: 5 g; ghee butter: 15 g; soy sauce: 5 g; wakame seaweed (pickled): 20 g; coconut milk: 60 g; water: 150 g; black pepper; salt

Features:

Cuisine:

European

17 min
Serves 1
Easy

Ingredients

40 g salmon fillet
20 g large shrimps
40 g cauliflower
1 clove of garlic
5 g ginger
15 g ghee butter
5 g soy sauce
20 g wakame seaweed (pickled)
60 g coconut milk
150 g water
black pepper
salt

Directions

Output: 350 g

Steps

Done

17 min

PREPARATION

1. Cut the fish into 3-4 pieces, the shrimp lengthwise into two parts, and the cabbage finely.
2. Finely chop the garlic and ginger and fry in oil for 1 minute.
3. Add all the ingredients, cook on medium heat, after boiling, cook for 7-8 minutes.
4. Put it in a soup plate and put seaweed on top.

Chef Hanna

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246

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

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Ingredients

Nutritional information

Seafood soup

Ingredients

Directions

Steps

PREPARATION

Chef Hanna

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