Напишите на английском рецепты для приготовления сумаляка. Ingredients for sumalak.
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alinka10608Ingredients: 0.5 kg of wheat 2 kg wheat flour 15-20 nuts 1 kg of cottonseed oil. Sort out the wheat rinse thoroughly with cold water soak for three days. Then drain the water to spill on the sheet clean plywood layer thickness of 1-1.5 cm, covered with gauze and put in a place where it is not exposed to direct sunlight. Every morning, sprinkle water wheat until it germinates. Little by little, all the wheat protoloch in a mortar and shift into a bowl. Strain through cheesecloth and squeeze in china. Marc again put in a bowl, cover with water. Do this three times. All three portions of the wort drain each one separately in a different bowl and set aside. The red-hot pot pour cottonseed oil ignited and allow to cool slightly
Preparation: The oil is put the flour and pour the first portion of mash, stir well with a wooden spatula to avoid lumps formed, boil over high heat, then, when it begins to thicken, pour in the second portion of the wort to a boil, stirring constantly. When the mass begins to thicken again, constantly stirring it with a wooden spatula, add a third portion of wort. Cook, stirring constantly, until a mass kiseleobraznoy light brown. To sumalyak not burnt in the boiler put 15-20 good obmytyh smooth pebbles the size of a bone apricot. Instead of pebbles you can put a few walnuts. If sumalyak when the sample has a bitter taste, it is necessary to add a little water and continue to boil until the condensation. Sumalyak When cooked, remove from heat, cover pot close. Refrigerate for 2-3 hours, pour into bowls and serve. If the nuts were cooked, remove them from the boiler, split, peel and put in each bowl several nucleoli. After cooking and mixing sumalyak throughout the night, it is covered and allowed to "rest" six or seven hours. Then comes the most remarkable part of the removal of veils. They say that the pattern that is formed on the surface of sumalyak symbolizes the coming year. "Our" sumalyak was a nice caramel color, but opinions differed on the mark: whether it was a peacock, or a dove, or the blooming shrub. They say the main secret sumalyak - a very long and careful process of preparation, I think that the main secret of this dish in a friendly atmosphere that prevails among the women of his cooking
Answers & Comments
0.5 kg of wheat
2 kg wheat flour
15-20 nuts
1 kg of cottonseed oil.
Sort out the wheat rinse thoroughly with cold water soak for three days.
Then drain the water to spill on the sheet clean plywood layer thickness of 1-1.5 cm, covered with gauze and put in a place where it is not exposed to direct sunlight.
Every morning, sprinkle water wheat until it germinates.
Little by little, all the wheat protoloch in a mortar and shift into a bowl.
Strain through cheesecloth and squeeze in china.
Marc again put in a bowl, cover with water. Do this three times.
All three portions of the wort drain each one separately in a different bowl and set aside.
The red-hot pot pour cottonseed oil ignited and allow to cool slightly
Preparation:
The oil is put the flour and pour the first portion of mash, stir well with a wooden spatula to avoid lumps formed, boil over high heat, then, when it begins to thicken, pour in the second portion of the wort to a boil, stirring constantly. When the mass begins to thicken again, constantly stirring it with a wooden spatula, add a third portion of wort. Cook, stirring constantly, until a mass kiseleobraznoy light brown. To sumalyak not burnt in the boiler put 15-20 good obmytyh smooth pebbles the size of a bone apricot.
Instead of pebbles you can put a few walnuts. If sumalyak when the sample has a bitter taste, it is necessary to add a little water and continue to boil until the condensation. Sumalyak When cooked, remove from heat, cover pot close. Refrigerate for 2-3 hours, pour into bowls and serve. If the nuts were cooked, remove them from the boiler, split, peel and put in each bowl several nucleoli.
After cooking and mixing sumalyak throughout the night, it is covered and allowed to "rest" six or seven hours. Then comes the most remarkable part of the removal of veils. They say that the pattern that is formed on the surface of sumalyak symbolizes the coming year. "Our" sumalyak was a nice caramel color, but opinions differed on the mark: whether it was a peacock, or a dove, or the blooming shrub.
They say the main secret sumalyak - a very long and careful process of preparation, I think that the main secret of this dish in a friendly atmosphere that prevails among the women of his cooking