The Secret Of The Delicious Patchouli

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The secret in making a delicious patchouli lies mostly in the skill and routine of the chef. Following the exact recipe too. If you have not prepared a patch so far, it is best to seek the help of someone more experienced than you, who will draw your attention to the main points.

Pork legs and a shank are needed for the patch. They are cut lengthwise and washed thoroughly. The products are left for 2-3 hours in the refrigerator or somewhere cool overnight.

In the morning, the pork legs and shank are placed in a large saucepan. They are flooded with water to cover them with 5-7 cm. Put on the stove to boil. During cooking, a lot of foam is released, which must be monitored and separated carefully. After 10 minutes, foaming stops. Then cover the pan with a lid and reduce the heat to a minimum.

Cooking lasts 4-5 hours. Stir occasionally. Water is not added unless most of it has boiled. The added water must be hot.

After 4-5 hours of cooking add black peppercorns, bay leaf, 1 teaspoon of rock salt, onions, carrots, parsley roots and celery. The dish is covered and boiled for another 1 - 1.5 hours.

The pot is removed from the fire. The meat is removed and allowed to cool. It must be cleaned of all bones. The cooking broth is filtered and salted to taste. It is good to be saltier. Carrots are used for decoration.

Add ground black pepper and finely chopped garlic. Leave everything under cover for 20-30 minutes. Strain the broth again, preferably through gauze. Set aside until cool. After 10-15 minutes, the greasy layer from the surface of the broth is removed.

At the bottom of a suitable dish, arrange sliced carrots, parsley leaves and chopped boiled eggs. Arrange the meat on top and pour plenty of broth. The patch is stored in the refrigerator for a few hours until firm.

Pacha soup

Necessary products: 3 pork legs, 500 g yogurt, 3 pcs. egg yolks, 2 tbsp. flour, paprika, ground black pepper, 5-6 cloves garlic, 1/2 tsp. vinegar.

Method of preparation: The feet are flooded with cold water and placed on the stove. When the water boils, take them out, wash them well and put them in new cold water to boil. When cooked, they are removed and deboned.

The meat is cut into small pieces, then returned to the broth. Put the pot back on the stove until it boils again. Beat the yogurt with the flour and yolks. The resulting is carefully added to the already prepared broth. Season with black and red pepper and serve with crushed garlic diluted with vinegar.