Types Of MANCHURIAN

Types Of Manchurian Dishes:




This is "Paneer  Manchurian"














Ingredients:



200 g of cottage cheese
¼ cup all-purpose flour
½ teaspoon salt Chinese
3 tablespoons cornstarch
2 tablespoons green onions
2 teaspoons soy sauce
3 green chillies
4 tsp ginger-garlic paste
6 cloves of garlic
Salt to taste
Oil for frying
1 tablespoon grated paneer coffee
Coriander leaves for decoration

method:


Combine the paneer pieces with salt and 2 teaspoons of ginger and garlic paste and set aside for 10 minutes.
Add 1 tablespoon of corn flour, all-purpose flour, salt in a bowl and make a paste by adding a little water.
Heat oil in a skillet over medium heat.
Dip the marinated paneer to the prepared dough and throw it into the oil.



This is "Gobi Manchurian"














Ingredients:



15 Cauliflower Lemon Size
3 tablespoons cornstarch
5 tablespoons all-purpose flour
¼ cup water
1 teaspoon black pepper
Salt to taste
Oil for frying
Ingredients for Manchurian sauce
½ cup chopped onions
1 tablespoon finely chopped garlic
2 teaspoons finely chopped green chillies
2 teaspoons finely chopped ginger
1 tablespoon cornstarch
1 cup water or vegetable broth
1 tablespoon soy sauce
1 tablespoon ketchup
1 teaspoon red pepper sauce
1 tablespoon vegetable oil / sunflower oil
Salt to taste


Method:

Method Manchurian:

Heat the oil in a wok or deep fryer. this time corn flour and all-purpose flour with the salt and pepper dissolve in water.
Add the cauliflower and stir until florets are coated with the flour mixture.
In about 5 florets both the hot oil and fry until they are golden brown.
Remove from oil and drain on paper towels. Keep aside.

Method for sauce:

Mix cornstarch with ¼ cup of water. Soy sauce, ketchup, chili sauce and salt.
Heat the oil in a wok or skillet over high heat, add the garlic, ginger, green chillies, onions and wait seconds without interference.
Add the corn flour mixture over and cook for a few minutes until thickened and corn flour is cooked.
To extinguish the fire. Mix the fried cauliflower with sauce and serve Manchuria.
Garnish with spring onions and green pepper if you like spicy food leaves.



This is "Veg Manchurian"













Ingredients:




1/4 cup shredded red cabbage
1/4 cup shredded carrots
Frozen beans 1/4 cup chopped
1/4 cup frozen peas
1/4 cup paneer, grated
1 potato, steamed and pureed
1 onion, chopped
1 tablespoon soy flour, as needed
1 green pepper chopped
1-2 garlic, minced
1 inch ginger, peeled and grated
Little salt and pepper

method:



Mix three tablespoons of cornstarch in a cup of water. Reserve spring spring onions for garnish. Mix give the cabbage, carrots and green beans in a bowl and rub a teaspoon of salt. Add spring onion, pepper, refined flour and a quarter cup of cornmeal.
Mix thoroughly. Shape into balls the size of lemons. Heat enough oil in a wok and fry vegetable balls in small quantities for three to four minutes on medium heat or until golden brown. Drain on kitchen paper. Heat two tablespoons of oil in a wok or frying pan and the ginger and garlic for half a minute. Add celery, bell pepper and roasted for half a minute more.
Soy sauce, sugar, salt and MSG. Stir in broth and bring to a boil. Stir in cornstarch and cook for a few minutes or until the sauce thickens, stirring constantly. Add the balls of fried vegetables, vinegar and mix well. Serve hot, garnished with reserved spring onions spring.


 

 This Is "Chicken Manchurian"














Ingredients:




1 pound boneless skinless chicken
1 ½ tablespoons flour
1 ½ tablespoons cornstarch
1 egg
Salt and pepper
1 large onion
Sauce ½ cup chicken broth
¼ cup ketchup
¼ cup tomato paste
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon garlic soup
1 tablespoon ginger
2 tablespoons water
1 tablespoon cornstarch
fresh coriander
oil


method:

In a bowl, mix the flour, 1 ½ teaspoons cornstarch, egg, salt and pepper. If the dough is too thick add a little water to dilute. Dip chicken pieces in batter, coat well bake and fry the chicken in batches in your deep fryer to 375 degrees golden brown. Drain on kitchen paper and keep warm until serving.
Add a little oil to the wok and fry the sliced ​​onions for about 1 minute. Garlic and ginger, stir for 30 seconds. Add chicken broth, ketchup, tomato paste, soy sauce and sugar. Mix well and bring to a boil while stirring. Mix 2 tablespoons of cornstarch with 1 cold water and pour into the mixture with stirring. Cook until the sauce thickens.
In a bowl, pour the sauce over the chicken pieces. Although high and mix with chopped fresh coriander.
With white rice.



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