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The dark, spicy vegetable oil extracted from sesame seeds. And 'rich in polyunsaturated fats, including linoleum acid, and contains some vitamin E. For the bread or biscuits, or use for decoration spread to salads, wok and cooked vegetables, use seals in sweet or savory crumble. Sesame seeds are commercially used to make tahini, halva, and also make a cake in the Middle East.
Sesame Cucumber Salad
4 small cucumbers
2 tablespoons soy sauce (lightType)
2 teaspoons sugar
1 tablespoon sesame oil
1 / 2 cup red wine vinegar
1 teaspoon salt
2 shallots, finely chopped planes
1 / 2 cup chopped parsley
Peel the cucumber into thin slices. For the sauce, soy sauce, sugar and sesame oil, then add the vinegar and salt. Pour over cucumber slices, garnish with green onions and parsley and serve on lettuce. Serves 4.
Mung bean salad with croutons
2 pounds fresh mung bean sprouts
1 tsp Dry LowMustard
2 teaspoons sugar
1 / 4 teaspoon white pepper
1 / 4 cup vinegar
2 tablespoons soy sauce (light type)
2 tablespoons salad oil
2 tablespoons sesame oil
3 slices of French bread
1 egg, lightly beaten
1 tablespoon butter
1 tablespoon sesame seeds
Sprouts.Blanch Wash fresh beans, but off the heat when the water boiling. Remove to wire and shot in cold water over them. Make dressing in the next 7 ingredients, stircut into a glass and toast aside.Make set to cut the bread into cubes, then dip each in egg and fry in butter mixed with sesame seeds. Remove if croutons are golden brown. Pour the dressing over bean sprouts, then a handful of croutons. Serves 4.
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