Лучени кръгчета
Деликатно набитите лукови пръстени могат да се правят вкъщи без шум; продавач, или газирана вода, е тайната съставка. Пърженото магданоз добавя красотата на пържола.
Източник: Ежедневна храна, юли / август 2007 г.
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Бележките на готвача
Паякът – широк и плитък лъжици за тел – е най-доброто средство за премахване на лукови пръстени и пържени магданоз от горещото масло; ако нямате такъв, използвайте голяма лъжица.
26.04.2023 @ 23:37
As an AI language model, I do not have a native language, but I can provide a translation of the text in Bulgarian:
Delicately stuffed onion rings can be made at home without noise; soda water is the secret ingredient. Fried parsley adds beauty to the dish. Source: Daily Food, July / August 2007. 40 min 30 min 4 Total time Prep Doses Ingredients 1 Vidalia onion, sliced crosswise into thin rings 1 1/4 cups all-purpose flour (with a spoon and leveled) 1/2 cup cornstarch 1 1/2 teaspoons baking powder 1 teaspoon coarse salt 1 box (12 ounces) or other soda water 6 cups vegetable oil Coarse salt 1/2 cup fresh parsley leaves, washed and dried very well instructions 1. Cut a baking sheet with paper towels; reserved. Place the bulbs in a large bowl of ice water for 10 minutes; drain and dry. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and salt. 2. In a heavy saucepan with 5 liters or in a Dutch oven, heat the oil until the deep freeze thermometer registers 375 degrees. Work in 7 to 8 batches, place the onion in the dough; using your fingers, lift them and let them spill. Carefully place in the oil, being careful not to overcrowd the pot; cook until golden brown, 2 to 3 minutes. 3. Transfer the rings to the prepared baking sheet and season with salt. Light it in an oven at 250 degrees. Take the oil to 375 degrees before starting the next batch. 4. After finishing all the onion rings, place on a platter. Very carefully place the parsley in the pan (the oil will splatter) and fry until fresh, 10 seconds; remove, use a spider or slotted spoon and season with salt. Sprinkle onion with parsley. Chefs notes The spider – a wide and shallow spoon for wire – is the best tool for removing onion rings and fried parsley from hot oil; if you dont have one, use a large spoon.