The appetizing crisp pork rolls impregnated with aromas of dried apricots and spices will become decoration of both a festive, and daily table.
It is required to you
- - 6 pork schnitzels;
- - 3 red paprikas;
- - 3 stalks of leek (white part);
- - 1 average carrots;
- - 18 pieces of dried apricots;
- - 3 tablespoons of vegetable oil;
- - 6 tablespoons of a soy-bean sauce;
- - 2 glasses of meat soup or water;
- - 2 tablespoons of tomato paste;
- - 1 teaspoon of sugar;
- - on one teaspoon of a cracked ginger and a coriander;
- - salt, ground black pepper to taste.
Instruction
1. Entirely to bake paprika in a grill so that the thin skin charred, to put for 15 minutes in a plastic bag, then to husk with pepper, to cut everyone in half and to accurately take seeds. 6 red "peppery" plates have to turn out.
2. Clean, wash out, cut carrots in half across and to cut each half quite thin long bars. To cut a white part of leek straws, by the size of equal carrots.
3. Wash schnitzels with cold water and dry, beat off, having put between two layers of food wrap, then rub from two parties with salt, a black sprinkling pepper, ginger and a coriander. Spread out steaks on a table.
4. On each steak to put a paprika plate, to press slightly; then to spread out leek and carrots. To roll accurately each piece and to tie with threads.
5. Warm oil in a deep frying pan, fry rolls from all directions, since the party of "seam", to a golden crust, reduce heating and spread out dried apricots between rolls. In separate capacity to mix broth or water, tomato paste, sugar and a soy-bean sauce, to fill in with mix rolls, to bring to the boil, to close a cover and to extinguish 1 hour on slow fire.