Copd Ventilation And Perfusion

Korokkes

Hi all, as I said yesterday Facebook I have become more eager than ever to load!
And this time, with a dish that is super-easy and I love, which are the KOROKKES. The korokkes are the Japanese version of the croquettes our lifetime, unless the Japanese Versioned used potato instead of the bechamel English. Many of you

you asked me to make videos, or photos of how he doing the dishes, so that you make it easier you try these dishes at home. For all of you, yesterday I did a mini photo session in my kitchen, while I was cooking, I hope you enjoy the pictures!

I was inspired by a video explaining the recipe for a blogger Eastern (Japanese do not know if it has a acenttillo a little weird) in explaining the dishes in English, for those of you with time, the video is this http://www.youtube.com/watch?v = I hope
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who decides to cook this simple Japanese dish that is inexpensive and that you will do great if you prepare them to become friends, when you have seen at home.

A hug friends and good weekend!

These are the ingredients for cooking KOROKKE:

1. 400 grams of potatoes (about 3 large potatoes)

2. Sal
3. An egg
4. Flour
5. 100 grams of mixed minced meat (pork and beef)
6. Nutmeg
7.
pepper 8. Brown sugar (if you have it NMO, normal sugar is also used)
9. Oil (in Japan using the sunflower but if you prefer you can use olive oil)
10. half an onion
11. half a cabbage
12. tonkatsu sauce (if you have no hand can use Worcester sauce)
13. A PANKO Bosa (only in Japanese food shops)
DEVELOPMENT.
Degree of difficulty: Low
Approximate Processing time: 40 minutes Price
ingredients approx.: 5 euros (for 4-5 people)
1. First, peel all the potatoes well.

2.Once are all bare, we put ina pot of boiling water over the chicken.
3. While the potatoes will s cooking, we cut the onion into small squares.

4. Minced onion to the pan fry it with a little oil until golden brown.

5. We take the ground beef, and season with salt, nutmeg, pepper and sugar (All a bit less salt and sugar, we'll take a teaspoon of coffee).

6. Prick potatoes with a skewer stick, and if it sinks completely into the potato is already fully cooked. We put out the fire and we took all the water. Careful not to burn the fumes (I say this from experience). Then they crush everything with a fork.

7. Pour the onion mixture and chopped meat with a spatula (better fork to not scratch the pan) mix it all.

8. Pour the mixture in a bowl and crush it with a spatula.

9. With a knife, draw small rectangles, which we will be giving a hand, and placing on a plate.

10. Beat the egg, we take about three tablespoons of water, and two of flour, and mix well (you can mix with a mixer).

11. As shown in the photo, we dip the KOROKKE in the egg mixture in a dish where we will diespiesto the PANKO, as all well coated. We placed all KOROKKES batter in the side. If not are you going to cook at the moment, put all in a spodéis TUPPER and leave for another day.

12. In a pan with boiling oil, we take the korokkes. To be a nice color and not burned, rather than the fire is not the best, but something in between.

13. This is the result on the plate, along with julienned cabbage. How well I know is this dish for the weekend! I can fix a meal, and you can do it in large quantities if you have many guests at home. Furthermore it is a very economical dish.

llevároslo
And if you want the office, it can be a great meal!