Farofão Mineiro de Uberlândia Minas Gerais - Brazil + Tips
Farofão Mineiro is a traditional dish from the State of Minas Gerias
Decorating chili flower See below how to do.
Farofão Mineiro is a typical dish of the State of Minas Gerais
Ingredients:
2 large chickens in pieces, despise the feet, head.
2 pounds of overcoats
1 liter of water
1 bay leaf
2 tablespoons of broth (optional)
4 tomatoes without skins without seeds
Other Ingredients:
250 grs. chopped bacon
300 grs. frozen green peas baked lightly
250 grs. of cooked carrots cut into cubes
1 can of green corn, drained, washed
5 bell peppers being one green, two yellow, two red, all seedless without the white veins chopped into squares
4 tomatoes without seed skins cut into cubes
1 cup of green olives without the pits
1 cup chopped black olives
1 cup chopped parsley
1 cup of grated or minced onion
½ cup chopped green onion
½ cup of tea
2 tablespoons minced fresh mint
6 boiled eggs and chopped kids
1 large palmito glass drained, washed and chopped
1 fingerless seedless pepper minced or pepper sauce to taste
2 bowl of cornmeal or
1 plate of cassava flour and other corn
or the same amount of salt cracker ground in the processor
Tips:
The white veins of pepper and sweet pepper are indigestible, always remove.
How to Prepare the Chicken:
Put the chicken in the pan with the water of the laurel leaf and the broth of the tomatoes let cook until softening the meat, without decaying
Remove the chicken pieces from the pan and drain well, despise the broth, ie keep frozen for another occasion
If you want to enjoy the broth of the chicken to make a soup.
Do not forget to remove the fat that is on top of the broth.
How to Prepare the Farofa:
In a large saucepan, fry the bacon with the oil, add the pieces of chicken already cooked, two tomatoes, then the peppers, saute well.
Add, pea (see below) corn, green olives, pre-cooked carrots, mix well.
Add the two flours a little until it is a moist flour, finally add the parsley and the minced spring onion
If dry, add a little water or oil.
If it gets too wet add more corn and cassava flour equal parts.
Put the farofa in a shallow dish of clay and over the whole black olives without lumps, palm hearts, chopped eggs cut in four and chopped parsley and chopped mint
Decoration:
Garnish with chili flower of various colors, green, red, orange, yellow and eggplant
Chili Flower:
3 different colored peppers, green, red and yellow
How to Prepare the Embellishment:
Wash the bell peppers well, then cut into thin strips with the aid of scissors, starting from the bottom up, leaving 2 cm of the stem without cutting
Place the peppers upside down, that is, with the stem up inside a tall aluminum mug with ice water and plenty of ice, put inside the refrigerator for 2 hours
Remove all the water and rinse
Place one next to the other or one inside the other, being three in three round lettuce leaf.
Decoration:
Decorate the corners of the dish with the chili flowers;
Served with raw cabbage salad with onion rings, or braised cabbage
Tips:
Frozen Peas:
Put a pan on the fire with plenty of water, as soon as it boils, pour the frozen peas.
As soon as it boiled again, count 1 'minutes.
Drain, pour over ice water with plenty of ice to stop cooking. Drain and employ.
The above process calls bleaching.
Farofão Mineiro is a traditional dish from the State of Minas Gerias
Decorating chili flower See below how to do.
Farofão Mineiro is a typical dish of the State of Minas Gerais
Ingredients:
2 large chickens in pieces, despise the feet, head.
2 pounds of overcoats
1 liter of water
1 bay leaf
2 tablespoons of broth (optional)
4 tomatoes without skins without seeds
Other Ingredients:
250 grs. chopped bacon
300 grs. frozen green peas baked lightly
250 grs. of cooked carrots cut into cubes
1 can of green corn, drained, washed
5 bell peppers being one green, two yellow, two red, all seedless without the white veins chopped into squares
4 tomatoes without seed skins cut into cubes
1 cup of green olives without the pits
1 cup chopped black olives
1 cup chopped parsley
1 cup of grated or minced onion
½ cup chopped green onion
½ cup of tea
2 tablespoons minced fresh mint
6 boiled eggs and chopped kids
1 large palmito glass drained, washed and chopped
1 fingerless seedless pepper minced or pepper sauce to taste
2 bowl of cornmeal or
1 plate of cassava flour and other corn
or the same amount of salt cracker ground in the processor
Tips:
The white veins of pepper and sweet pepper are indigestible, always remove.
How to Prepare the Chicken:
Put the chicken in the pan with the water of the laurel leaf and the broth of the tomatoes let cook until softening the meat, without decaying
Remove the chicken pieces from the pan and drain well, despise the broth, ie keep frozen for another occasion
If you want to enjoy the broth of the chicken to make a soup.
Do not forget to remove the fat that is on top of the broth.
How to Prepare the Farofa:
In a large saucepan, fry the bacon with the oil, add the pieces of chicken already cooked, two tomatoes, then the peppers, saute well.
Add, pea (see below) corn, green olives, pre-cooked carrots, mix well.
Add the two flours a little until it is a moist flour, finally add the parsley and the minced spring onion
If dry, add a little water or oil.
If it gets too wet add more corn and cassava flour equal parts.
Put the farofa in a shallow dish of clay and over the whole black olives without lumps, palm hearts, chopped eggs cut in four and chopped parsley and chopped mint
Decoration:
Garnish with chili flower of various colors, green, red, orange, yellow and eggplant
Chili Flower:
3 different colored peppers, green, red and yellow
How to Prepare the Embellishment:
Wash the bell peppers well, then cut into thin strips with the aid of scissors, starting from the bottom up, leaving 2 cm of the stem without cutting
Place the peppers upside down, that is, with the stem up inside a tall aluminum mug with ice water and plenty of ice, put inside the refrigerator for 2 hours
Remove all the water and rinse
Place one next to the other or one inside the other, being three in three round lettuce leaf.
Decoration:
Decorate the corners of the dish with the chili flowers;
Served with raw cabbage salad with onion rings, or braised cabbage
Tips:
Frozen Peas:
Put a pan on the fire with plenty of water, as soon as it boils, pour the frozen peas.
As soon as it boiled again, count 1 'minutes.
Drain, pour over ice water with plenty of ice to stop cooking. Drain and employ.
The above process calls bleaching.
Nenhum comentário:
Postar um comentário