2 merienda s en ingles y español con ingedientes y preparacion porfa para hoy
Respuestas
Respuesta:
primer plato:1
ingredients:
700 g yellow potato
1/8 cup vegetable oil
Juice of 2 lemons
2 cans of tuna
1/2 onion, chopped
1/8 cup mayonnaise
1 tbsp. chopped cilantro
1 tsp. chopped aji limo bell pepper
1 avocado
Salt to taste
Sibarita pepper to taste
1 sprig of parsley
Preparation
Explicación:
1. In a pot, parboil the yellow potatoes for 30 minutes, with salt and over low heat, until cooked.
2. Peel the potatoes and press them twice while they are hot.
3. In a large bowl, season the pressed potatoes with salt, Sibarita Pepper and oil. Mix well.
4. Let the pressed potatoes cool and add Amarillin Sibarita together with the lemon juice.
5. Knead and integrate the ingredients well and adjust the seasoning. Set aside.
6. For the filling, drain the tuna and place it in a bowl, crumble it and mix it with mayonnaise, coriander, onion and chopped aji limo. Add salt to taste. Mix well and set aside.
To assemble each portion of causa, place in a round steel ring a base of potato dough, some avocado slices, then a layer of potato dough, place the filling, and finish with another layer of potato dough. If you wish, you can assemble the causa in a medium glass dish.
8. Serve each portion of causa decorated with a spoonful of the filling, a slice of avocado, a parsley leaf and a few strips of aji limo.
listo
segundo plato: 2
ingredients
1 package of 500 grams of noodles, thick or thin, depending on taste
5 medium ripe tomatoes
3 medium red onions
3 medium carrots
8 chicken or 1/2 kilo of ground meat (beef, pork or mixed)
3 tablespoons of ground garlic
Salt, pepper and cumin
5 tablespoons of red chili bell pepper (aji panca)
Mushroom and bay leaf
preparation:
If you decide to make it with chicken, then season the chicken pieces with salt, pepper, cumin, aji colorado (2 tablespoons) and ground garlic (2 tablespoons) and let stand.
If on the contrary you decide to make it with ground meat, then season the meat with salt, pepper, ground garlic (2 tablespoons), aji colorado (2 tablespoons) and cumin.
While the chicken or meat is resting, take the opportunity to grate the carrot. Also blend the onions and tomatoes separately.
Next, heat a frying pan and fry the chicken or meat over medium heat until the chicken is browned or the meat has lost all the water.
After frying, remove the meats, add the blended onion and if necessary add a splash of oil. Fry the onion stirring it so that it does not burn and add a spoonful of ground garlic and the remaining 3 spoonfuls of red chili. Fry everything for a few minutes until it reduces and is ready.
Then add the liquefied tomatoes and fry. Add a little salt, pepper and cumin, check the taste to your liking, but be careful not to burn yourself. Let cook for 4 or 5 minutes more
Now add the grated carrots and cook over medium heat.
Meanwhile in a pot put water, salt and a drizzle of oil to cook the noodles. When the water starts to boil, add the noodles and cook them according to the instructions so that they are al dente or more cooked according to your preference.
Make sure the sauce does not burn, add the chicken pieces or meat and lower the heat and if it is too thick, add a little water. Now add the bay leaves and mushrooms. Cook for 10 more minutes and if it is too dry add a little water and oil.
When the noodles are ready, remove the water, add a drizzle of oil and mix with a little of the sauce to give it some color. Taste and correct the salt if necessary. Next, place some of the noodles, the sauce and the chicken or beef on top.
Finally, many of us in Peru love to eat Peruvian Red Noodles with Huancaina Potato.
listo son platos 100% peruanas
dame coronita pliss