The author posted a question in Food, Cooking
Who likes and knows the dishes of Buryat cuisine? and got a better answer
Response from Антон Владимирович[+++++]
I really like this kitchen too, - poses, shulap soup - paw paws happen I make them at home, not much trouble?
Response from 0[+++++]
I like this cuisine very much too - posi shulap - soup - lapa sometimes I cook them at home it's not a problem
I like this cuisine very much too - posi shulap - soup - lapa sometimes I cook them at home it's not a problem
Response from 0[+]
Privet privet!
Privet privet!
Response from 0[+]
Ne znaiu ni odnogo no ochen hochu uznat i poprobovat
Ne znaiu ni odnogo no ochen hochu uznat i poprobovat
Response from 0[+++++]
I know only poses and have a couple of friends from Buryatia: But I've never tried it myself.
I know only poses and have a couple of friends from Buryatia: But I've never tried it myself.
Response from 0[+++++]
I know the cuisines of the world quite well. Though I have never worked as a cook for health reasons and I am not too fond of eating. I like cooking for others. Accordingly I am also familiar with Buryatian cuisine. But I don't like it myself - there are too many fatty dishes with meat, milk, flour or eggs. If I'm not mistaken, nogoon sai tea is also made with milk. And I don't like all that. That's just the kind of person I am. But it's an interesting cuisine.
I know the cuisines of the world quite well. Though I have never worked as a cook for health reasons and I am not too fond of eating. I like cooking for others. Accordingly I am also familiar with Buryatian cuisine. But I don't like it myself - there are too many fatty dishes with meat, milk, flour or eggs. If I'm not mistaken, nogoon sai tea is also made with milk. And I don't like all that. That's just the kind of person I am. But it's an interesting cuisine.
Response from 0[+++++]
hello! I can do poses!
hello! I can do poses!
Response from 0[+++++]
ссылка
ссылка
Response from 0[+++++]
Buryatian lamb noodle soup Buryat cuisine Lamb 200 g, flour 70 g, 1/2 egg, onion 50 g, carrot 20 g, parsley 10 g, salt. Cut mutton chops with bones into 30-40 gr pieces, pour cold water and boil on low heat till half ready. Then put carrots, parsley, onions and continue cooking. Prepared unleavened dough, roll into a layer, cut into noodles, boil them until half-cooked, strain and in this form enter the broth for 10 minutes before cooking. When serving, sprinkle with finely chopped raw onions. Poses Buryat cuisine 750 g beef, 250 g pork, 2 onions, 5 garlic cloves, 5 g salt, 5 g pepper, 2 cups of flour, 1 egg, 1 cup water, 0,5 cup milk. Prepare minced meat from 3/4 of beef and 1/4 of pork, add onion, pepper, garlic, a little water. Prepare dough as for dumplings. Roll out the dough, cut out circles 5 cm in diameter, put stuffing in the center of the circle and pinched so as to make a pouch, leaving a hole in the top. Steam the pozes for 15-20 minutes. For 10 servings
Buryatian lamb noodle soup Buryat cuisine Lamb 200 g, flour 70 g, 1/2 egg, onion 50 g, carrot 20 g, parsley 10 g, salt. Cut mutton chops with bones into 30-40 gr pieces, pour cold water and boil on low heat till half ready. Then put carrots, parsley, onions and continue cooking. Prepared unleavened dough, roll into a layer, cut into noodles, boil them until half-cooked, strain and in this form enter the broth for 10 minutes before cooking. When serving, sprinkle with finely chopped raw onions. Poses Buryat cuisine 750 g beef, 250 g pork, 2 onions, 5 garlic cloves, 5 g salt, 5 g pepper, 2 cups of flour, 1 egg, 1 cup water, 0,5 cup milk. Prepare minced meat from 3/4 of beef and 1/4 of pork, add onion, pepper, garlic, a little water. Prepare dough as for dumplings. Roll out the dough, cut out circles 5 cm in diameter, put stuffing in the center of the circle and pinched so as to make a pouch, leaving a hole in the top. Steam the pozes for 15-20 minutes. For 10 servings