Vareny sea cocktail. Ingredients. How to prepare soup from a frozen sea cocktail?

Frozen sea cocktail - a delicious and delicious seafood drink (mussels, shrimp, squid, octopus toshcho), which can be easily prepared at home, so in this article we can see, how to cook a frozen sea cocktail, schob seafood veyshli soft, juice and savory.

How much to cook a sea cocktail from frozen seafood?

The hour of preparing a sea cocktail from frozen seafood is not long, shards of stench are already undergoing additional processing, after which they are frozen. The hour of brewing a sea cocktail in a saucepan is as follows:

How much to cook a sea cocktail near a saucepan? Frozen sea cocktail must be boiled for 5-7 chills | minutes | in a saucepan after boiling water (it is not necessary to defrost before cooking).

Knowing how long it takes to cook a frozen sea cocktail, we looked at the process of cooking itself, to know how to cook it correctly until cooked and not overcook, through which rich seafood can become zhorsty.

On a note: the sea cocktail can be used for sale of 2 types: cheese-ice creams (boiled in a conventional way) and boiled ice-creams (boiled in a non-boiled way, sometimes it is enough to defrost and subdue, can be sold in a sealed package with a special sauce), Therefore, always respectfully read the instructions on the packaging.

How to cook a frozen sea cocktail (syroy-frozen seafood) near a saucepan?

As it was already predicted earlier, a frozen sea cocktail is not a finished product, which can be quickly brought to readiness and additional processing of seafood before cooking is not necessary. The sequence of brewing a sea cocktail in a saucepan is as follows:

We fill the pot with water with a rosemary 2 liters of water per 1 kg of a sea cocktail, and on a great fire it is brought to a boil.
At the water that has boiled, add strength (0.5-1 teaspoon) and spices (bay leaf, black and white peppercorns, etc.) in a saucepan, after which we put a frozen sea cocktail.
After boiling again, change the fire in the pot so that the water does not boil too much and cook seafood in an average of 5-7 chills until cooked.
Brewing a sea cocktail with water from a saucepan is poured into a masher, we process all the water and vicorate for preparing salads or preparing a product to various garnishes.

Note: sea cocktail does not need to be defrosted before freezing. The broth after brewing is twisted, it is not recommended to use yogo. As a sea cocktail made from freshly cooked seafood with sauce in a sealed package, it is enough to defrost and dry it, it is not necessary to cook it in a saucepan.

At the end of the article, you can tell, knowing how much time and how to cook a sea cocktail from frozen seafood (assorted seafood). Bring your thoughts and thoughts, how to prepare (as it is right) brew a frozen sea cocktail, leave it in the comments to the article and share it with social networks, as if it won you a brown one.

How and how to cook a sea cocktail?
How to cook frozen seafood cocktail? Know how to cook a sea cocktail from frozen seafood until ready.

How to deliciously prepare a sea cocktail (frozen) - 5 simple recipes for cooking, the basic information is there

If it is beyond the reach of ordinary people and less than self-sufficient, I will share it, seafood is now part of the guests on our table. A frozen sea cocktail can be bought at any store, or even more so at a supermarket.

Ale buy a little. Chi all vmіyut correctly and deliciously cook this korisnu and delicious beauty? Aje tse requires work for all the rules, and not how to get it. Tilki todі vide і melancholy, і malt from the prepared strain. Let's take a look at some of the recipes and find out more about the assortment of seafood.

What you need to know about seafood cocktails (frozen)

Warehouse for finished products: beginning with crustaceans (shrimps), two-shelled mollusks (mussels) and ending with cephalopods (squid, octopus), goatfish.
Smell: iodine and fats, in amino acids, microelements, fat-reducing vitamins, which are large in assortiment, in ecological purity, low caloric content and shell-like, prepared with vegetables and pasta).
Minus: a sea cocktail is a product that is swishy to be drunk, as it is wrong to take it, it can become unsafe for a fish, it is often not possible to cook, because. in fresh products, unsafe mercury can accumulate and in. (it is better to take it in a frozen look), those who are interested in seafood are contraindicated through intolerance, allergy to certain components.
De kupuvati ta yak vibirati: only at specialty stores, fresh collection smells normal, not ammonia, on the whole factory packaging may be stamped with marking, virobnik, postal worker, warehouse, the term of attachment.
How to cook better: brewing a cocktail that doesn’t defrost, rather, ale and smeared with a lid, seafood will be more savory and not less brown.

Why is it better to prepare a sea cocktail? On what? You can also use a cauldron, a frying pan, a multicooker, and a micro-hvilov oven. Ale, in what would not be prepared tsya korisna strava, it was necessary to follow a number of rules (about them - below). Otzhe, naysmachnishi recipes.

Seafood cocktail with tiger prawns and vegetables.

Pojdnannya just kazkove! Gourmets don't need to introduce their food. Lightly smeared with seafood under the sauce of the company of yaskrawih in all types of vegetables - it’s easy to think of more. Let's cook!

Ingredients:

Sea cocktail (frozen) - 200 g
Tiger shrimps - 3-4 pcs.
Carrot - 100 g
Bulgarian pepper - 100 g
Leek cibula - 100 g
Celera - 70 g
Chasnik - 4-5 teeth
Greenery
Spices
Roslinna oil for lubrication

Pokrokovy recipe for a sea cocktail with tiger prawns and vegetables

You can not defrost a sea cocktail. In a way, it’s possible, in a different way, in a korisno way, and in a third way, it’s an hour to take it easy. Ale, even if the stench is already defrosted, it is necessary to sprinkle them with a dewy (better - olive) olive.

Krok 1. Sea cocktail

Another key character is tiger prawns. You need to carefully clean the look of the shell. After which lightly salt and marinate in spices, lightly sprinkled with olive oil.

Krok 2. Tiger prawns in marinade

While the seafood is marinated, let's take care of the vegetables. Oskіlki first process po'yazaniy іz chasnichkom, let's nakrishima yogo dribno, but not in the porridge.

Krok 3. Let's make a clock

Carrot and seafood? Nonsense? Ni. Delicious, colorful and even more beautiful, as if it were a natural product. Let's say a carrot. It looks miraculously, let's say, at the sight of thin slices, cut at straws.

Krok 4. Carrot cut into strips

So it goes without saying with Bulgarian pepper. Good, as you came across copies of different colors. This is such a positive for this tasty dish! Same format.

Krok 5. Bulgarian pepper straws

The leek cibula will be a dorechnishoy here. Aje wine is soft and lower. Let's call yoga circles. That one looks effective.

Krok 6

And the axis here is zupinimos. Turn on the slow cooker for an hour (or put the pan on the fire) to the oiling mode. Having poured trochs of olive oil into the bowl, we will slather the whilin-two hours. Slightly letting go of the yoga, the shrimp will lubricate here.

Krok 7. Lubricate shrimp

Before cinnamon, shrimp are spanuvati, but not at the spicy breading. Kindly look at everything, soak them in sesame seeds and other trimmed peas. Ale, in every moment, needs to be smeared by the great oliya. And literally for a sprat of hvilin їkh you can win.

Krok 8. Shrimp with sesame

It’s oil, having cut the stem selera across the opposite, it’s not too thick, it’s right to put it in the bowl. Tobto. in that olіyu, yak lost the last of the shrimp. Having let in some sprats of whilin, let's put it on a servlet (let the butter be better). Vimivshi bowl, it is literally a sprinkling of drops of olії in it (and you can without it) and right here the sheep.

Krok 9. Vegetables in multivartsi

You do not need to oil the vegetables for a long time. It’s not enough to lightly let in all the bazhano - the stench will be so pleasantly crunchy, delighting with its gusto and reminiscent of the aroma of seafood. So, don't forget to shake the greens. Letting her down, I’m preparing the grass.

Krok 10. Chopped greens

As soon as the seafood was caught, it is possible to eat it over a couple or a micro-fine meal. Serve less at a hot one. Yak? You can and okremo, and all in one plate.

Krok 11. Strava is ready

Recipe for appetizing pilaf with seafood without carrots.

Ingredients:

1 cocktail pack
150 g rice
50 g olive oil
1 qibulinu
100 g bell pepper

Gotuemo super savory pilaf with a sea cocktail

We cook rice in salty water, smear it in olive oil, we cut the cibula with olive oil, we add straws of bell pepper to it with a finely shaken chasnik, we stew the vegetables until they are ready, we add seafood to them, we stew them again vilini three, squeezing rice here, zmіshaєmo everything, i quench until ready.

The most delicious pizza with stuffing with seafood

Ingredients:

Basis for pizza
1 package of sea cocktail
tomato paste
Mayonnaise
Dekilka of olives
Tomato

Pіtsa with seafood

Having smeared the base with tomato paste and mayonnaise (thinly!), we add seafood with tomatoes and olives (for example, back). The spirits have 20 whilin. I'm all ready!

Salad with seafood and eggs - a recipe for proper eating

Ingredients:

1 pack of sea cocktail
50 g olive oil
200 g rice
2 eggs

Gotuemo salad with sea cocktail and egg - recipe for weight loss

Eggs and rice are rightly cooked, rice is cooked, and eggs are cooled down, having cooked 5 sea sums for khvilin, zamazhimo and chopped eggs in oil, then serve a salad!

Delicacy salad with sea cocktail and vegetables.

Ingredients:

1 pack of sea cocktail
leafing lettuce
3 teeth for a watchmaker
100 g bell pepper
Olive oliya
Mayonnaise to taste

Shvidke cooking vishuka and vegetable salad with seafood

Let's lightly (p'yat) the sea sum and dry it, pouring water, mix the seafood with chopped pepper, add the mix with butter (equal parts) mayonnaise and put in the mass of friedly shaken chasnik, lettuce leaves, add to the dish, about the pepper and seafood. , and let the animals eat the sauce.

The simplest salad from the gifts of the sea - dietary food

Ingredients:

1 pack of sea cocktail
leafing lettuce
Lemon juice
Force for taste
Spices to taste
Olive oil for greasing

Preparing the tastiest seafood salad for those who are thinner

Let's rip the lettuce leaves together, mix with olive oil, mix with lemon juice with drops of lemon juice.

How to deliciously prepare a sea cocktail (frozen) - 5 simple recipes for cooking, the basic information is there
Forgive me that savory recipe for preparing a sea cocktail (frozen) from the photo. A savory recipe for preparing pizza with a sea cocktail. A dekilka of brown delights, how to choose a cocktail from frozen seafood and prepare a sea cocktail even tastier.

Straws from seafood are becoming more and more popular not only in the lands of the Mediterranean. The sum of the sea sacks is already sweet, not seeming already about її savory tastes. The availability of this product has set a new challenge for the masters: how to prepare a frozen sea cocktail? Regardless of all the exoticism, the recipes are simple. Golovne - tse nobility deakі thin, schob the grass looked lower and savory. The organism of seafood will be able to make it fast, and wine will take a large amount of proteins and vitamins.

Choose less than the best products

Before Tim, how to prepare a frozen sea cocktail, you need to choose the right one. What is the product? All fresh shrimp, mussels, octopuses, squids and crabs, as if they were ready for instant freezing. Tse allows you to save the maximum amount of brown speeches, and the smut, relish and aroma of sea delicacies. Until then, such a method of processing guarantees the quality of a cocktail. Seafood is considered to be a product that is fried fast. That’s why it’s impossible for a fresh man to look different. Stravi z frozen sea cocktail is not less savory.

Cooking principles

How to prepare a sea cocktail? All lie down in the recipe. Ale іsnuyut і zagalnі principle, scho allow to cook not savoury, but rather fragrant grass. Seafood can be served. Nadalі їх vikoristovuyut at salads and other culinary masterpieces. Before brewing a frozen sea cocktail, you don’t need to defrost it in front. Let’s pour yoga into boiling water and lightly salt it.

Let's pour the broth over, and the seafood looks like a drushlyak. The broth at a distant cooked is not vicorist. Hour of cooking to become more than 5-7 quills.

Lubricate the sea cocktail in two ways. At the first drop, the product, without defrosting, is placed on a frying pan with olive or top oil. The whole country is to blame. At another vapadka, the cocktail is defrosted, put on a crusher and placed on a frying pan. The first harvest is to lay a deposit from a distant variety of summish seafood.

The simplest recipe

The simplest recipe for a frozen sea cocktail. As a result, that lower grass comes out delicious. Take 500 grams of frozen seafood, two carrots, one cibulin, a piece of butter (20 grams) and a bottle of milk. For cooking, you need to take a saucepan or a deep frying pan. Cibul and carrots are shaky and smeared on olive oil.

Let's add a sea cocktail to the frying pan, which will be defrosted in advance. We cover all the ingredients and pour in milk. Also add a small piece of butter. Gasimo sea cocktail is close to the hour, roblyachi fire is minimal. The strength of that pepper is added to the taste only in the kitchen.

Salad "Sea surprise"

How else can you vicorate a sea cocktail? How to make a delicious salad? You need 100 g of canned corn, 100 g of olives, 100 g of pickled mushrooms (champignons), lemon, mayonnaise, herbs and two boiled eggs. Seafood ahead of time.

Skіlki cook frozen sea cocktail, you already know. Let's eat all the sea delicacies for shmatochki of a small size. Other ingredients are also very small. Everything is zmіshuєmo and watered with lemon juice. We dress the salad with mayonnaise. For a more delicious taste, you can add half a small spoonful of lemon zest. Lettuce is served to the table, adding greenery.

Salad with seafood and brinzou

Salads with a frozen sea cocktail are inspired by the simplicity of preparation and at the same time - originality. Let's take 500 g of seafood, 2 medium sturgeons, two boiled eggs, 100 g of olives, 100 g of brinzi and lettuce. Usі skladovі rіzhemo dіbnimi cubes, and leafing lettuce rvemo hands. Sil that pepper is added for relish. Don't forget that the brinza is trochy salty. We dress the salad with olive oil.

Seafood soup

Soupi, prepared with a sea cocktail, looks superbly savory and lively. We take a package of seafood (500 grams), one cybulin, two stalks of leek cibulin, a small celery root, half a bottle of dry white wine, one carrot, sprat of peppercorns, greens and olive oil. All vegetables are cleaned with straws, but small. Then we smear them on olive oil and transfer them to boiling salty water.

After 20 quills, we remove it into an okrem bowl, and pour wine into the broth and put peppercorns. If the homeland boils, put seafood into the pan and change the fire. Tomimo is close to 15 khvilin, we add greens and we make fire. Brown soup, rich in vitamins, ready.

Incredible salad with sea cocktail

Father, you have frozen sea cocktail. How to cook exotic grass and welcome guests? The recipe for an unusual salad in your vipadka will be more similar. For cooking, you need a bottle of seafood, a head of a red cibulus, 120 g of a garden seminica, a sprat of lettuce leaves, two large spoons of olive oil, a small spoon of mustard, a clove of a teapot, strength, pepper and half a spoonful of octu.

The half-unit is trimmed for an additional grater and mixed with mustard, olive oil, trimmed with a clock and cibulei. A sea cocktail is smeared in a frying pan and served on a lettuce leaf. Water it with prepared dressing, salt and pepper. The salad is immediately served to the table.

Pilaf with sea cocktail

In some countries, you can’t beat the maritime cocktail of freezing! How to cook pilaf with this product? So, you can cook this grass, vicarious seafood. Come out of the traditional pilaf with new savory notes. Need for this 400 grams of double-grained rice, a pack (500 grams) of a sea cocktail, one cibulin and one carrot, one licorice pepper, a pinch of nutmeg, 100 grams of butter and 70 grams of rosemary, strength, and pepper. Pepper is cleaned in the middle and cut into medium cubes. Carrots are cleaned and three on the third of the great rosemary. Tsibulyu is trimmed with a knife. Take a cauldron with a deep frying pan. We put a cibula there and smear it on an olive. Let's add pepper and carrots.

The fire is robably small and the vegetables are extinguished close to 5 hvilin. We gave a sea cocktail and quenched about 7 whilins. After that, with a ball, we sip promition rice and pour in three flasks of water. Pilaf is not mixed and quenched close to 25 quills. If the water boils, add strength and pepper for relish. Since Kazan does not run out of rіdini, we put spices and butter. Everything is mixed and quenched close to 5 whilins. Pilaf prepared with seafood, and yoga can be served to the table.

Stewed sea cocktail

Seafood is a low-calorie product. And if you add a few inches, then the life of the stravi will significantly move up. Let's take a kilo of frozen sea bags, 470 g of 10-hundred tops, silt, pepper and 30 g of cognac. Defrost sea cocktail is poured into tops, salted and peppered to taste. We add cognac and put the pan on the fire. Gasimo on a small fire is about 20 quills. Served with be-like garnish with vegetables. Qiu grass requires obov'yazkovo to add greenery. For the bazhannya, add some spices for the gostroty relish.

Wonderful relish

Salads with a sea cocktail - the price of unimaginable savory flavors, a miraculous look and original food. The melancholy of such fears is vagoma. And for the preparation of such a savory masterpiece, 500 g of a sea cocktail, 250 g of tomatoes, 200 g of hard syrup, 150 g of olives, two peeling cloves of a teapot, 50 g of mayonnaise and two tablespoons of olives are needed. We put a frying pan on the fire and hang a sea cocktail in it. Vin is guilty of extinguishing the wet juice with the addition of olives. At this hour, we wash tomatoes and cut them into small cubes. Sir three okremo on the great third.

Now let's get down to making the dressing. Zmіshuemo soy sauce and mayonnaise. Dodaemo in qiu sumish details of the watchmaker.
Everything is well mixed. In olives, you can see tassels and rose navpil. At the salad bowl we add tomatoes and sir. Dali put olives and seafood. Water the salad with dressing and mix it up. Axis is so victorious maritime cocktail of frostings. How to prepare such a strain, it doesn’t matter to understand.

It's easier not to

The simplest recipe for a salad with a sea cocktail. Defrost seafood and lightly grease it. Viklaєmo їх at the bowl. Iceberg lettuce is torn into pieces with your hands and added to a sea cocktail. Zhovty and red licorice peppers are peeled and cut into straws. We mix all the ingredients and water it with orange juice and olive oil. For relish, add strength and pepper. All products are put in sufficient proportions. Ale, the main ingredient in this country is iceberg lettuce. We serve culinary creations with a slice of lemon and orange.

Gostra strava

This recipe is a pidide for lovers of similar cuisine. Exit a spicy, hospitable sea cocktail with a wonderful aroma. For cooking, you need 200 grams of salmon fillet, 500 grams of frozen seafood, salt, three tablespoons of olive oil, 100 milliliters of white wine (dry), a spoonful of seasoning for ribi, three peeled cloves of a teaspoon, 1 spoonful of chili seasoning and spoons. Seafood needs to be thawed in front and put on a masher. At the saucepan we pour olive oil and wine. Add seasoning and chili sauce. All the best peremіshuєmo and vikladaєmo at the seafood stewpan. Dodaemo on the taste of strength. Now we pour in hot water and extinguish the grass for about 25 minutes. After that, let's open the lid and let's get rid of it. For example, we add details to the watchmaker. Axis to you and advice on nutrition about those, how to prepare a sea-frozen cocktail in a similar way.

Nasamkinets is significant, that the white wine will be eaten with seafood, giving you an unusual taste of flavor.

Sea cocktail - assorted products of the sea. Shrimp, squid, octopus and mussels are included before the new one. Sometimes, sea riba and mollusks are added. This is a low-calorie product, rich in protein, perfectly suitable for a dietary menu.

A sea cocktail can have an original taste, but there are impersonal recipes for yoga preparation. Basic recipes can be modified by adding new ingredients to stock.

A sea cocktail, recipes for preparing something that opposes its diversity, is known as a product that is the most important for the body, shards have a large amount of vitamins, micronutrients, which are important for general development. The vitamins of groups B, A and E, as well as iodine, phosphorus, calcium and potassium, are included in the mix.

The uniqueness of the sea bag is those that can only be avenged by natural, environmentally friendly components.

Chemical warehouses, flavorings, preservatives, hormones are unknown. You can buy ready-made sumish at once from any supermarket. It is important to get rid of the nutrition of the acidic product. There are syro-ice-creams and boiled-ice-cream cocktails, they have their own peculiarities for the skin.

it is necessary to buy the product at stores, so that special freezer equipment can be used to ensure proper storage;
on the packaging, crim _nformatsiї about the virobnik, є vіdomosti about the warehouse sumіshі, її terms of appurtenance;
buy more economically brewed sumish, oscalki syro-frozen product during thermal processing, consuming half of its own mass;
Sold in a number of cocktail shops in transparent or transparent packages, it is recommended that you take a look at which components are known only one type of one. Even as the stench got mad, there was a lot of frost, and the packaging was already defrosted or taken incorrectly;
when buying a fresh product, it is necessary to reconsider, there is no sourish, inacceptable smell;
Take a good look at the old look: mussels are not guilty of mothers, crimson on the edges, shells are guilty but closed, and the axis of the octopus has a characteristic dark color, squids can have a thin structure, shrimp can have a springy cuticle.

The skin component, which is included in the boiled-frozen sumish, is realized by preparation before the implantation, wine preparation and cleansing.

Sumіsh vikoristovuєtsya as a part of whether or not strava or as a basis. Sea sumish is boiled, boiled, lubricated, stewed, marinated, prepared wonderful snacks, soups and salads. The fact that you can buy a cocktail made from sea products in supermarkets is easy to prepare in home minds without any problems.

freezing product slid defrost, skin storage promithi;
at the process of defrosting, it is recommended to take a vicorist drushlyak, so that the zaiva could drain;
defrost in a natural way - it is recommended to defrost in the refrigerator until the final defrost;
for consumption, you can speed up the process of defrosting by depriving the room of minds;
a sea cocktail is a product that is fast-paced, it is not possible to save it for a long time in the minds of the room, destroying it from serious harm to the body;
re-freeze the product without varto;
for a long time to cook seafood is not varto, recommendations for the hour of cooking - no more than 5 minutes, with a greater thermal inflow of lower octopus meat and squid become zhorstky;
drink a cocktail with different types of products, after drinking it is necessary to give a glass of water, let it be played with pasta, boiled rice, potatoes, add soup, salads;
when drinking, it is recommended to add greens, spices, black, hot peppers to the water;
seafood can be prepared as an independent snack, seasoned with chasnik, tsibuleya, lemon juice and soya;
when seasoning seafood with robust and sour sauces, such a sauce is more likely to enhance the relish of sea sum. For which it is recommended to vicorate lemon chi lime.

How to prepare frozen sea cocktail in a frying pan.

Sea cocktail, the recipe for preparing some kind of different variation, just get ready in a frying pan. In this variant, it is possible to vicorate unfrozen and unfrozen sumish.

How to prepare frozen sea cocktail in a frying pan.

Necessary warehouses:

seafood sum - 0.6 kg;
chasnik - 3-4 chastochki;
juice of half a lemon;
olive oil - 35 ml;
greenery;
strength, spices.

Scheme diy:

Bring the oil to the pan, heat it up, parse the details for the help of the watchmaker. Robiti is necessary fast, so that the watchmaker does not burn. In this rank, the oliya is filled with a sweet aroma.
Viklasti seafood after defrosting, lubricate close to 3 min. Season the sill with spices.
Before serving, sprinkle with lemon juice and sprinkle with chopped greens.

Yak brew frozen sea cocktail

The process of making a deposit depends on the way in which the sum of seafood was bought.

Yak brew frozen sea cocktail

To save the natural aroma, soft and lower relish of all components:

a boiled-ice-cream cocktail should be simply brought to a boil, seasoning the water with various spices for the bajan;
Syro-frozen product needs to be cooked close to 5 minutes.

Required components:

seafood sum - 0.5-0.7 kg;
sil - 5-7 g;
laurel leaf;
lemon or soy sauce;
greenery;
black pepper - 2-3 peas;
chili pepper - a small piece.

Sequence dіy:

At the boil of the homeland, place the sum, after boiling, anger the water. Wash seafood.
Boil water again, boil seafood, add strength, spices, laurel leaf. Boil close 5 minutes. In order to increase the aroma of seafood, infuse them in the broth for more than 5 minutes. Angry the water.
Serve a sea cocktail, seasoned with soy sauce or lemon juice and chopped greens.

How to marinate a sea cocktail

A marinated sea cocktail can be enjoyed in a clean look from bread and vegetables. Also wines harmoniously fit into the warehouse of any vegetable salad. The components of the marinade can be changed in staleness due to the savory flavors of this. Below is a standard set of spices.

How to marinate a sea cocktail

For yoga, you can add hot pepper, curry, nutmeg, paprika, basil, cilantro.

Required:

seafood sum - 0.5 kg;
soy sauce - 45 ml;
oliya dormouse - 35 ml;
water - 15 ml;
sil - 15 g;
chastochka to the watchmaker;
zukor - 15 g;
ocet - 55 ml;
black pepper - 5 g;
lemon - half;
parsley - 4-5 spices.

Sequence dіy:

Sumish seafood to defrost, boil, anger the water, putting them on a drushlyak.
In an okremіy container, add water, olіyu, all spices, strength and zucor. Boil.
At the jar, put the seafood, pickle the parsley, cut a small part of the teapot, pour in the ocet, pour boiling rosemary, pour it. When you wake up in the cold.

Seafood cocktail

Seafood miraculously eaten with top sauce. The lower tops piquantly add a delicate relish of seafood. As a way to urinate the grass with mushrooms, it’s an unusual appetizer with a faint mushroom aroma.

Seafood cocktail

Required:

seafood - 0.5-0.7 kg;
tops - 170 ml;
soy sauce - 25 ml;
chasnik - 3 chastochki;
black pepper - 5 g;
sir tertiary - 35 g;
cibulina is great;
oliya sonyashnik - 25 ml;
strength;
greenery.

Sequence dіy:

Cleanse the cibulin and clean it thoroughly.
Pour oil | oil | into a heated frying pan; podrіbnenі for help chasnikodavka chastochki chastnik.
Viklasti in oil|mastilo| defrosted seafood, lubricate until cooked, add salt and pepper.
Pour in soy sauce, tops, simmer for 2-3 minutes. Tops can be replaced with sour cream.
Before serving, I’m ready to dry the grass with greens and rub it with cheese.

Seafood cocktail with pasta

Why not replace the zvichnі all macaroni in a naval way is new and unusual. This rose of Italian cuisine will become the color of the Christmas table or add an unforgettable atmosphere to the family evening. The secret is simple: replace minced meat with seafood and grate cheese before serving.

Seafood cocktail with pasta

Components:

seafood sum - 0.6 kg;
pasta abo spaghetti - 300 g;
tops - 140 ml;
sir - 150 g;
Italian herbs - 5-7 g;
olive oil - 40 ml;
strength;
chasnik - 2 chastochki;
pepper - 5 g;
greenery.

Sequence dіy:

I’ll defrost sumish in 1-2 mins, make my homeland angry.
At the heat of the room, pour in the oil, quickly parse the details for the help of the watchmaker, the watchmaker, so that there is no wine. Viklasti seafood and lubricate 2-3 min.
Pour in tops, season with spices, salt. Tops can be replaced with sour cream.
Okremo cook pasta in salty water. Promiti and look at the drushlyak.
Mix seafood with pasta before serving, sprinkle with grated cheese and decorate with greens. For bazhannya, you can add diced tomato.

3 rice

A sea cocktail, a recipe for preparing such a simple and original, miraculously eat with rice. Moreover, you can buy clean rice or vegetables. At another vipadok, a fragrant paella comes out.

3 rice

Required:

seafood sum - 0.5-0.6 kg;
rice - 0.25 kg;
cibulina middle;
green peas - 120 g;
tomato puree - 130 ml;
kvassola pods - 160 g;
strength;
oliya sonyashnik - 45 ml;
licorice pepper (red);
saffron;
lemon - a quarter.

Sequence dіy:

Okremo like vegetables, saute seafood in olive oil, defrost them in front and give a stack of radish.
Purify the cibulina, refine, shave in olive oil.
Viklasti toudi rice, pereshkoditi. Pour with dill, add rhubarb water 1.5 cm thick for rice, add saffron, tomato and cook 10 minutes.
Add peas, peppers, kvass, cook rice until cooked. Zmishati from seafood.
Pore lemon in small pieces, add | add | to stravi, pereshkoditi, let it brew.
Before serving the grass, decorate the greenery.

You can work it in another way: cook okremo rice in salty water, then eat it and eat it with seafood. Then add peas, kvass, lemon chalks, mix, and then follow the prescribed scheme.

Salad with sea cocktail

Recipes for preparing salads from sea cocktails are different. The basic option is shown below, which can be changed for the bazhanya by adding the favorite components, protecting the taste of the products. Dobre pіdіyde vіdvarene egg, rice, marinated cibula. For a salad, it’s better to use a salad bowl or a red cibula. Cream of new ingredients, you can change the dressing itself.

Salad with sea cocktail

Required:

sea cocktail - 0.4-0.5 kg;
ogirki - a couple of pieces;
tomatoes - 3-4 pieces;
soy sauce - 15 ml;
greenery;
licorice pepper;
lemon - half;
olive oil - 25 ml;
strength;
sesame - 5-10 g;
leaf lettuce - 3-4 pieces;
watchmaker - 2 chastochki.

Sequence dіy:

Defrost sea sum, cook it in a frying pan.
Vegetables should be cut, peppers should be cleaned from scratch, everything should be cut into large cubes. Refine the clock.
Mix sauce soy and lemon juice, add olive oil. Mix everything, season with fresh herbs. For bazhannya in the gas station, you can add a troch of mayonnaise.
Mustache components are mixed, watered with dressing and mixed.
Leafing lettuce vimiti, visushiti, cover a plate with them, put a lot of masa on them. Garnish with sesame seeds.

Seafood soup recipe

A sea cocktail, a recipe for preparing soups with a way to make a rich meal, become a miraculous dietary, lively that brown grass. Wine is easy to prepare and quick. The soup is often boiled, with a vicarious base. For bazhannya you can cook soup on a tomato base with pasta. The principle of preparation is similar, only the replacement of the vershkov base of vicorist is made with or with tomato paste.

Seafood soup recipe

Required:

seafood - 0.4 kg;
sirok melting - one;
potatoes - 2-3 pcs.;
Black pepper;
tops - 65 ml;
carrot;
strength;
cibulin;
white bread - 4-5 pieces;
oliya sonyashnik - 25 ml;
paprika;
water - 1.5 -2 l;
parsley;
watchmaker - chastochka.

Sequence dіy:

Peel cibulina, carrots, potatoes, vimiti. Dice the cibulin, grate the carrots on a coarse grate, cut the potatoes into cubes or in pieces.
Pour in oil | oil | into a frying pan, heat, and saute the cibula and carrots until golden.
Pour water into the pan, heat, add | add | pieces of melted syrah, constantly stir, poke | docks | Vіn not razchinitsya. Pour in the number of heads.
At the boil, add potatoes, salt, pepper, paprika.
Viklasty sautéed vegetables and cook close to 10 min.
Defrost seafood, anger leftovers, brush sprats of khvilin on olives. Viklasti in soup, boil for 2-3 minutes.
Prepare toast from white bread: brush it on olive oil, sprinkle it with paprika.
Serve soup with toast and garnish with chopped parsley.

Qiu recipe can be eaten with rice and pasta.

Pizza with sea cocktail

There is only one Italian country, so you can’t deprive the bastards of navit the most gourmet. Seafood pizza will be a miraculous replacement for the main option for us. As in the freezer, there is a supply of seafood and preparations for pizza - you will become a way out if the guests are not welcome. For bread, you can cook pastry for pizza on your own.

Pizza with sea cocktail

Required:

dough for pizza - 0.5 kg;
tomato sauce - 45 ml;
sea cocktail - 0.5 kg;
mozzarella - 120 g;
solid sir - 85 g;
white wine - 85 ml;
olive oil - 25 ml;
olives.

Sequence dіy:

Frost thawed seafood at heated olives until cooked. Pour in the wine, simmer for 3-4 minutes.
Roast dough, spread with tomato sauce, cover with seafood, mozzarella and olives.
Posipati pіtsu grated cheese, vipіkati at 190 about 20 min. Before serving, decorate with chopped greens.

To prepare the dough, you need:

water - 150 ml;
sil - 5-7 g;
oliya dormouse - 40 ml;
fresh drizzle - 15 g;
tsukrovy pіsok - 7 g;
borosno.

Sequence dіy:

At the warm homeland, there are drіzhdzhі, vsipati sil, tsukor, part of the forest. The consistency can be buti, like sour cream. Mix it up, cover it with cloth and let it stand by the warmth of the summer.
If the drіzhdzhі start to tinyatis, vimіsity it's cold. The number of boroshn is not indicated, it is necessary to add insoles, so that the mass is elastic, it does not stick to the surface of the table. When imishuvanni step by step pour in the amount of olії. It's easier to win it over. Give it to you for 1-2 years.
Roll out the dough mass of the wedge 2-3 mm. Dali vikoristovuvaty behind the scheme, vzakazayu more.

Pilaf with sea cocktail

Seafood will become a miraculous substitute for meat in such an original way, like pilaf. Close friends and relatives can appreciate the unique relish. A unique recipe for cooking pilaf with seafood by creating a dietary fahіvec P'єr Dukan.

Pilaf with sea cocktail

Ale, be it a master, for dotrimanny clumsy rules, you can cook tsyu grass. Rice is recommended to vikoristovuvaty exclusive varieties, so pilaf viyshov rozsipchasti. You can use steamed rice. For cooking, it is necessary to cook special dishes: chavun єmnіst or a frying pan with a thick bottom. Ideal for preparing a container - a cauldron.

Required:

sea cocktail - 0.5-0.6 kg;
rice - 170 g;
dried ginger - 5 g;
kumin - a couple of grains;
carrot;
black pepper - 3-5 g;
cibulina middle;
strength;
chasnik - chastochka;
lemon - half;
oliya sonyashnikova - 45 ml.

Sequence dіy:

Viliti in the prepared jar of butter | oil |, heat and brush the frozen seafood ahead of time. Vsipati ginger.
Peel the cibulina and the carrots. Tsibulya is cut with pivkiltsy, carrots - with straws. To serve seafood and to continue serving no more than 5 min.
Vsipati rice, salt, season with pepper, cumin. Behind the bajans you can beat the sum of spices for pilaf. For a more piquant gostry relish, you can add a small piece of pepper capi or jalapeno.
Fill with dip. Riven vodi is guilty of buti 1.5 cm higher than the surface of the rice.
After boiling to mite the grass 30 min.
If the water evaporates, pick up the rice with hot water, open the sprat and insert it into the chalice. Give it a ready-made flavor with a special aroma.
Sprinkle with lemon juice, cover and let it brew for a quarter of a year.

If you are afraid that pilaf vide is not soluble, you can cook it in another way. At this time, the rice is prepared okremo, and then we will eat seafood.

Who needs:

Rice grains are boiled okremo in lightly salty water, washed and drained.
Okremo paseruvati shredded cibulin and carrots, torn with straws.
Weaklasty frozen seafood, salt, season with spices and brush 2-3 min.
Mix seafood with rice, cook and stew 5 min.

Recipe for beer

Sumish seafood, cooked with spices, will become a wonderful addition to beer at the hour of a friendly evening. Piquant relish is reached by marinating in soy sauce and lemon juice. You can add your favorite spices to the classic marinade: tea, ginger, hot pepper.

Recipe for beer

Required:

seafood sum - 0.4-0.6 kg;
soy sauce - 25 ml;
lemon juice - 15 ml;
olive oil - 15 ml;
strength and spices.

Sequence dіy:

Defrost seafood, give a glass of freshness.
Pour lemon juice and soy sauce into a sea cocktail, add strength and spices.
Stop marinating for 2-3 years. Marinade piss off.
Rosіrіti oil | oil | and lubricate until cooked close to 2-3 min.

Recipe for multicooker

Tsya helper has long taken her place in the kitchen. The zavdyaks of your master may spend less than an hour preparing the fears and more to give respect to their homeland.

Required:

seafood sum - 0.6-0.7 kg;
provence herbs;
sour cream or tops - 220 ml;
pepper - 5 g;
cibulin;
strength;
oliya olives or sonyashnik - 45 ml;
greenery;
lemon - tretina.

Sequence dіy:

Vitality oil|mastilo| into the bowl, set the lubrication mode for 10 minutes.
Cleanse the cibulin, shake it up and turn it into a rose oil. Saute until golden.
Defrost seafood, give a glass of radini, shake it off the bowl, continue to lubricate 2-3 min.
Pour in sour cream, add spices, strength, lemon juice. Set the extinguishing mode for 10 minutes.
After the end of the regime pokat for a quarter of a year, let the fear brew.
Before vzhivannyam embellish the greenery.

Which of the proponated recipes for preparing a milkshake is not a boon, the grass is ready to become miraculous chastovannyam that embellishment, whether it’s a table, that’s holy, that’s a wonderful family supper.

Video about sea cocktail recipes

That shvidka appetizer before beer is chic:

Knowing how to prepare a sea-frozen cocktail, to save the juice soft relish and the natural aroma of seafood, spicing up their best sides with a path to choosing the right accompaniment. Otrimani stravi will be highly appreciated by sea cuisine artisans.

What can be prepared from a frozen sea cocktail?

Recipes for a frozen sea cocktail can be highly addictive and original.

Seafood can be smeared in a frying pan with the addition of a chasnik, cibuli, vegetables, or succinctly with sill, pepper and with lemon juice.
For self-serving, or before adding it to the air, the cocktail is drunk by the salted water, adding greens and spices to the taste.
Uniquely savory salads with the participation of the gifts of the sea, you can season them with a classic dressing with olive oil and lemon juice or mayonnaise.
Perfectly show itself seafood in the countryside with rice, pasta, with boiled pizza and other snacks.

How to cook a sea cocktail in a frying pan?

It is elementary to prepare freezing sea cocktail in a frying pan. The product does not need to be thawed in advance, but it can be immediately thermally processed. As soon as krieg is broken, vologa is boiled away, and give the sea become soft, you can take the capacity from the stove, serve it to the table or vicorate for the creation of a rich-component strain.

Ingredients:

sea cocktail - 0.5 kg;
chasnik - 3-4 cloves;
olive oil - 4 tbsp. spoons;
pepper.

Cooking

In a frying pan in olive oil, brush the teeth of the clockwork.
Seafood is put in the fragrant oil, lubricate after defrosting no more than three quills, season.
Serve Dari Sea with vegetable salad, herbs, sauce.

How to cook frozen sea cocktail?

Below are recommendations for those who still don't know how to cook a frozen sea cocktail, so that all warehouses save the lower and mild relish, natural aroma. Boiled-frozen components should be simply brought to a boil, and frozen-syrup should be boiled after re-boiling three more than five quills.

Ingredients:

sea cocktail - 0.5 kg;
water - 1 l;
greens - 1 bunch;
sil - 1/3 teaspoon;
laurel, peppercorns.

Cooking

Bring water to a boil, salt, add laurel, pepper, greens.
Pawn a sea cocktail, add 5 quills, anger on a drushlyak.
Serve seafood with lemon juice, sauce, greens.

How to prepare a sea cocktail?

Looking at the flavors of a frozen sea cocktail with a distant cooking method, I pay special attention to the following versions for the participation of top sauce. The tops vibrate the delicate relish of seafood, sizzle them even lower, and add seasonings and spices give a touch of light piquancy.

Ingredients:

sea cocktail - 0.5 kg;
tops - 150 ml;
soy sauce - 2 tbsp. spoons;
chasnik - 4 teeth;
qibulya - 1 pc.;
silt, pepper, oliya.

Cooking

Defrost the cocktail, add a spoonful of soy sauce, leave for 30 chills|minutes|.
Lubricate the tsibulya on the olive, add a clockwork, pidrum'yanyuyat khvilina.
Pour in the tops, soy sauce, pepper, warm up the sprat of quill.
Ocremo smear seafood, add sauce.
Let the sea cocktail be frozen in top sauce and 5 quills.

How to marinate a sea cocktail?

Preparation of a frozen sea cocktail with the recommendations below to ensure the presence of a versatile snack, which can be enjoyed with a skibochka of bread or vicorist for making various salads. Warehouse marinade for bazhannya add spices for your taste or other greens.

Ingredients:

sea cocktail - 0.5 kg;
soy sauce - 50 ml;
oliya roslinna - 2 tbsp. spoons;
water - 1.5 l;
sil - 1 tbsp. spoon;
tsukor - 0.5 tbsp. spoons;
ocet 9% - 60 ml;
black pepper - tsp;
lemon - 0.5 pcs.;
parsley - 0.5 bunch.

Cooking

Drink a cocktail, add lemon juice, parsley.
Add water, strength, zucor, pepper, olive oil and ocet to the saucepan, bring to a boil.
Arrange the cocktail in jars, pour in a spoonful of soy sauce near the skin, pour boiling marinade over everything, cork and adjust after coming out in the cold.

Salad with frozen sea cocktail

The proponation of the distance can be played as a basic option for creating a unique version of the snack bar. Components that enter the warehouse can be supplemented with other vegetables, herbs, seasoned with another dressing, replacing the propionated warehouses with new additives.

Ingredients:

sea cocktail - 400 g;
ogirki - 2 pcs.;
tomatoes - 4 pcs.;
Bulgarian pepper - 1 pc.;
hourglass - 2 teeth;
oliya - 2 tbsp. spoons;
lemon juice and soy sauce - 1 tbsp. spoons;
silt, pepper, greens.

Cooking

The sea cocktail is cooked or lubricated in a frying pan with two quills.
Narizayut ogirki, tomatoes, peppers and hourly.
Mix soy sauce, lemon juice and olive oil, add salt and pepper.
Dine at a salad bowl with seafood, vegetables and dressing, mix it up, savory greens.

How to prepare a sea cocktail before beer?

Dalі about those how to prepare frozen sea cocktail before beer. Piquant relish and aroma of the appetizer are filled with rahunok of the front marinated in sumishi soy sauce and lemon juice. For bazhannyam to the warehouse, you can add a little bit of dried or fresh tea, pepper, and other seasonings to the marinade.

Ingredients:

sea cocktail - 400 g;
soy sauce - 2 tbsp. spoons;
lemon juice - 1 tbsp. spoon;
olive oil - 2 tbsp. spoons.

Cooking

Defrost a cocktail, rinse, give a stack.
Add soy sauce and lemon juice, mix it up, leave it in the fridge for a drink.
Put seafood on a sieve, give stacks and put olive oil at the rose.
Lubricate frozen sea cocktail before beer on a strong fire 2-3 chills, stirring.

Pilaf from frozen sea cocktail

The Danish way of preparing a frozen sea cocktail allows you to eat an independent meal, which you can serve as a feast for the family at the dinner party or as a gift to the guests. Rice must be vikoristovuvati dogozernisty. Pіdіyde variety Basmatі or yogo sumіsh іz wild rice.

Ingredients:

sea cocktail - 700 g;
rice - 150 g;
dried ginger - 1 teaspoon;
carrot and cibula - 1 pc.;
lemon - 1/3 pc.;
roslinna oliya - 50 ml;
silt, pepper, greens.

Cooking

Smear the cocktail at the rosіgritіy olії hvilina.
Add ginger, carrots and cibula, grease 5 khvilin.
Pawn rice, add strength, pepper.
Pour over the components until covered by 1.5 cm.
Simmer the dish on a quiet fire 30 hvilin under the krishka, let it brew.
Add lemon juice, stir and serve.

How to prepare a sea cocktail with spaghetti?

How to prepare a frozen sea cocktail from tops and top it off with pasta sauce, you can enjoy the miraculous version of the strain from Italian cuisine. To help you effectively turn from the given recommendations to the offensive recipe and proponate it in a new twisted proportion of warehouses.

Ingredients:

sea cocktail - 500 g;
spaghetti - 250 g;
tops - 250 ml;
sir - 200 g;
Italian herbs - 1 tbsp. spoon;
oliya - 40 g;
hourglass - 2 teeth;
silt, pepper, greens.

Cooking

Defrost a sea cocktail, add 1-2 chillies, give a stack.
Lubricate the watchmaker on the olії, liberate.
Add seafood, pidrum'yanyuyut whilina.
Pour in tops, season with silla, pepper, herbs, add tert syr.
Mix with sauces and serve with greens.

Frozen sea cocktail with tomatoes.

Vivayuchi recipes for frozen sea cocktails, a look at the appetizing seafood with fresh tomatoes. Having mastered one of the recipes, let yourself appreciate not only the miraculous splendid look of the culinary composition, but also the miraculous relish, the degree of savoryness and piquancy of which you can regulate.

Ingredients:

sea cocktail - 800 g;
tomatoes - 150 g;
iceberg and Chinese cabbage - 1/3 head each;
soy sauce - 20 ml;
roslinna oliya - 60 g;
chasnik (for bajannyam) - 1 clove;
silt, pepper, greens.

Cooking

The cocktail, which is added to the pan with olive oil, is lubricated until the water evaporates.
Add soy sauce and teaspoon, warm up a couple of chills.
After refrigeration, iceberg and cabbage are added to seafood, tomatoes are added, seasoned with silla, pepper, olive and herbs.

Frozen pizza with sea cocktail

The next recipe for quiet, who has not yet chosen, how to deliciously prepare a frozen sea cocktail, to get the maximum satisfaction from a meal. vdaёtsya neymovirno savory and appetizing. It is possible to ask for a twisted homemade recipe, or take it ready.

Ingredients:

dough for pizza - 500 g;
tomato sauce - 4-5 tbsp. spoons;
sea cocktail - 500 g;
mozzarella - 100 g;
hard cheese - 50 g;
white wine - 0.5 bottles;
olive oil, black olives, basil.

Cooking

Seafood warms up a couple of chills at the olive, pour in wine, extinguish 3 chills.
Rozkatane is thickly smeared with sauce, laid out for the beast, give the sea, mozzarella and olives.
Visip sip with syrup, bake 15-20 quills at 200 degrees, serve with basil.

Paella from frozen sea cocktail

Eating rice with a frozen sea cocktail, vegetables and following the simple recommendations of the next recipe, let yourself appreciate all the accessories of Spanish cuisine and taste one of the most popular herbs. Appetizing, you can’t deprive the gourmet of the baiduzhim, or just a lover of savory passions.

Ingredients:

sea cocktail - 500 g;
rice - 250 g;
qibulya - 1 pc.;
green peas - 100 g;
tomato puree - 200 g;
green kvassola - 150 g;
roslinna oliya - 50 g;
licorice pepper - 0.5 pcs.;
saffron - 0.5 tsp;
lemon - ¼ pcs.;
sil.

Cooking

Seafood is smeared with oil 2 hvilini.
Pour saffron with dill.
Okremo lubricate the olії tsibula, add rice, warm the sprat of quills.
Pour groats with dill until covered by 1.5 cm, add tomato and saffron, cook grass under the krishkoy 10 strands.
Add peas, peppers, kvass, continue cooking until all the water is taken in.
Vtruchayut seafood, chastochki lemon, herbs, let it brew.

Frozen sea cocktail at multivartsi - recipe

The following information has been provided to help you figure out how to prepare a frozen sea cocktail for an additional multicooker attachment. The cream of classic cooking and lubrication, seafood can be quenched with a thick or sour cream sauce, adding a bowl or cibula for the relish of dicing.

Hello dear readers! Surely, you know that seafood is included in the rich diet menu. And it’s not vipadkovo, since most of them are low-calorie, protein enters the warehouse, which is easy to conquer. The average 100 g of sumish has 80-100 calories. In order to preserve the dietary power of seafood, it is necessary to know how to prepare a frozen sea cocktail. I use impersonal methods of preparing this product, we can see how it is for you at once.

Sea sum with rice in a frying pan

I call such a grass “sea pilaf”, the shards are out of the blue for the consistency. For cooking you need:

200 g of rice (I raju take long-grained rice, turn on yoga gluing);
50 grams of olive oil;
sea cocktail packaging;
clockwork tooth;
cibulin;
a pod of Bulgarian pepper.

Pokrokovy recipe:

Rice is washed under cold water until quiet feast, until the homeland does not drip from the grains at the clear stand. I raja fill the rice with water at the pan, and then rub the grains with your hands. In such a way, you can clear the cereal more quickly. Let's steam the rice until ready.
Cibulina is cleaned in the form of husks, cut into small bars. The onion shmatochki are put into the pan, where they are smeared in a small amount of olive oil until light golden.
The paprika is washed, cleaned, cut into straws and breaks down to the cibula.
The chasnik is cleaned from the lushpinnya, passed through the press, shifted to the vegetables.
All vegetables are respected and lubricated until fully prepared. Oil is added.
Let's sweat the seafood in the frying pan. Everything is mixed up and extinguished with a stretch of 5-7 strands.
Seafood is mixed with rice.

As a side dish to such a streak, I serve the rajah with a vegetable dish, so as to refresh the taste of pilaf.

On the video presentations, the recipe for a sea cocktail with herbs and a teapot:

Vegetable salad with cocktail

How to cook frozen seafood? It’s even simpler, even if it’s necessary for someone else to do it.

For a salad with vegetables and seafood, you need:

packing of frozen gifts of the sea;
salad at the mountaineer;
a pod of Bulgarian pepper;
3 watch teeth;
4 tablespoons of olive oil.

How to cook properly:

Boil a sea cocktail without defrosting in a pinch of salted water until ready. I have a process that calls for 5 credits. Then the seafood is put on a dryer and dried.
Peppers are minced, cleaned, cut into cubes and mixed with seafood.
In the olive oil, passes through the hourly press.
The bottom of the salad bowl is laid out for lettuce leaves, and peppers and seafood are placed on them.
Potim salad dressed with olive oil.

Such a salad comes out light and savory, and smut - dietary!

Cooking sea sum with sour cream

Who needs:

kilogram of sea cocktail;
lemon;
half a bunch of parsley;
half a dessert spoon of black ground pepper;
dessert spoon of ground coriander;
300 grams of sour cream;
3 cibulini;
50 grams of olive oil.

Cooking in a frying pan:

To clean the qibula, cut it with pivkiltsy, lubricate it in olive oil in a deep frying pan until golden color.
Freezers from the sea are poured into a frying pan.
After that, as soon as the sea food appears, the grass should be gradually mixed, so that it does not burn.
Extinguishing is necessary until the moment when practically all the sik is not evaporated. I have about 10 quills on my line.
Then we put sour cream in the pan, everything is mixed, seasoned with spices and trimmed greens.
Sumish is stewed for 5 more chills, seasoned with lemon juice.
After 2 hvilini, the strava is ready.

Cooking sea sum at the spirits

In the photo: ready-made seafood cocktail from greens

I’m ready to prepare such an appetizer before the Christmas table. For the preparation of seafood near the gravy bay you need:

20 grams of orange;
350 g of sea sum;
20 grams of mozzarella;
50 g of hard syrup;
every day a spoonful of olive oil;
dessert spoon of Worcestershire sauce;
dessert spoon of oyster sauce;
a couple of tablespoons of soy sauce.

Cooking technology:

The best option for preparing chia stravia I use sumish from shrimp, squid, mussels and octopuses.
Darunki of the sea are unfrozen.
All three sauces are mixed in a small container.
Seafood is smeared on a frying pan in olive oil. At the same time, postyno pomishuvati.
A sum of sauces is poured into the mass, everything is mixed up and lubricated for 60 seconds on a strong fire.
Orange is peeled in plіvok and tassels.
At the bottom of the plate, a small part of an orange is placed, and in the new one, the gifts of the sea are placed.
Sir mozzarella is cut on small pieces that fit on seafood.
The mozzarella sips behind the back and rub it with firm cheese.
Forms are covered with foil, broken in the oven, decooked at a temperature of 190 degrees for 10 strands. For the whole hour, the sir takes off the rum'yan's appetizing flavor.
In the distance, the foil is seen, and the grass is getting ready for more whiting.

As you have already done it, I recommend that you decorate the top with shrimp and parsley.