119. Vegetable marinade
Ingredients::
Sunflower oil: 100g, Carrots: 90g, Parsnip: 40g, Celery: 30g, Onion: 110g, Parsley: 40g, Garlic: 50g, Black pepper (corns): 0.2g, Bay leaf: 0.01g, Sugar: 50g, Flour: 50g, Vinegar: 200g, Salt: 10g, Fish broth or water: 300g
Instructions:
Washed and cleaned roots (parsley, parsnip, celery, and carrots), finely grated, and finely chopped onion are stewed in sunflower oil without changing color. Flour is sprinkled and fried for 2-3 minutes. Broth and vinegar are added, seasoned with salt, sugar, bay leaf, black pepper, and garlic, boiled for 20-25 minutes, then strained through a fine sieve. The resulting marinade is cooled and stored in the refrigerator. Used for cold, fried, boiled, and stewed fish.
Technical data and weights:
| Product | Gross (g) | Net (g) |
|---|---|---|
| Sunflower oil | 100.00 | 100.00 |
| Carrots | 90.00 | 72.00 |
| Parsnip | 40.00 | 30.00 |
| Celery | 30.00 | 27.00 |
| Onion | 110.00 | 92.00 |
| Parsley | 40.00 | 28.00 |
| Чесън | 50.00 | 39.00 |
| Черен пипер (зърна) | 0.20 | 0.20 |
| Дафинов лист | 0.01 | 0.01 |
| Sugar | 50.00 | 50.00 |
| Flour | 50.00 | 50.00 |
| Vinegar | 200.00 | 200.00 |
| Salt | 10.00 | 10.00 |
| Рибен бульон или вода | 300.00 | 300.00 |
Standard for 10 servings: Total yield:1000 | One serving:
Chemical composition per serving (in grams): Proteins:10.2 , Fats:101.2, Carbohydrates:105.9, Energy value:5920 kcal
Chemical composition per serving (in grams): Proteins:10.2 , Fats:101.2, Carbohydrates:105.9, Energy value:5920 kcal
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