Puer “Chagao” with spices, pepper and citrus and Sweet Onion Fried Cucumbers

Grog masala 40 ml
Orange Juice 30 ml
Lemon juice 10 ml
Lemon syrup 10 ml

Sugar Syrup 20 ml
Sparkling Water: 170 ml
Ice 210 g
Lemon grass 10 g
Oranges 20 g
Anise (star anise) 2 pieces
Cinnamon Sticks 5 g
Icing sugar 0.2 g


  1. All ingredients except jewelry and sparkling water put in a jug, mix thoroughly.
  2. Add sparkling water, mix gently.
  3. Next, garnish with lemongrass, orange, cinnamon, star anise and icing sugar.

Breadcrumbs 2 tablespoons
Red onion 2 heads
Cucumbers1 kg
White Wine Vinegar 1 teaspoon

Vegetable oil100 ml
Sugar stream
Solpo to taste
Ground black pepper to taste


  1. Peel the cucumbers, cut into thick strips. Roll out in breadcrumbs mixed with salt and pepper. Cut red onion into thin half rings.

Chef’s knife

  1. In a deep frying pan, heat the vegetable oil, pour the onion into the oil and slightly let it in. Onions should become softer, but not lose the remnants of internal freshness.

How to chop onions

  1. Catch the onions from the pan and transfer to a deep bowl.

Ceramic coated frying pan

  1. In oil, fry the cucumbers that have been dried in breadcrumbs for a minute. Catch the cucumbers, send them to a bowl with onions. Add the same vinegar, sugar and mix.
    Recipe from the city of Lukhovitsy, the Russian cucumber capital. Up to three tons of cucumbers, local residents remove from the beds every summer. And they cook them in dozens of ways.
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