how to make a food dehydrator Gumbo Recipes
by：IKE Food Machinery 2019-06-10
Not only will this article give you three delightful okra soup recipes, but it will also give you the perfect way to prepare the rice you will eat with the Louis Anna State stew!Have a look...Remember, the secret to making a large pot of delicious okra soup is to constantly stir the ingredients in order to blend all the different flavors together well.\" for nothing!\", remember?Take a sauce pan and heat it with about 3 tablespoons of oil.Add the okra here and cook it while frying©For at least 30 minutes.After that, pour the vinegar into the cooking okra and stir-fry©After about 10 minutes, there will be a brown color on the okra.Take it out of the flame and let it sit somewhere.Now, take another pan, heat 2 tablespoons of oil in it, and add flour.Mix it up and cook it on a medium flame for half an hour.Keep in mind that stirring must be very frequent and once the gravy becomes nut and dark brown, add scallions, onions, green peppers, celery and parsley leaves to this point.After 10 minutes of cooking, the vegetables will soften.Now add the okra, tomatoes, Baili Wood, bay leaf, Ham block, fish block, Tabasco and Worcester County sauce and add the salt seasoning to finish!Let a steady little fire Cook for 45 minutes before adding shrimp and crab meat.Just 10 minutes slower.Remove the leaves of the bay, place them on hot white rice and decorate them with chopped parsley and onions.Now, the rice you provide can be simple white rice.But adjust it a little and there's nothing wrong with making this meal a real meal!Fry the onion in butter until it becomes clear and soft in deep AfricaHot pot.Add bay leaf and stir fry©Some more.Add salt here.You can add some white pepper and about a teaspoon of dried vanilla here if you like.Now, put the washed rice in and mix it once.Then pour chicken soup slowly.Now, mix them together with a spatula, place them on the stove, and place them on the high flame to start boiling.Once a stable boil occurs, cover the lid of the pan and turn the stove knob down for the rice mixture to cook for 20-25 minutes.Remove the lid and check every 5 minutes to make sure the rice is not running out of liquid and is not glued to the base.If the liquid dries before the rice is fully cooked, add a little reserve.After the rice is ready, turn off the heating and let it sit in the pan for another 5 minutes or so.After that, go through it with a spatula, remove the bay leaves, and it's time for service.Take 10 deep bowls, plug the rice into the bowl with a spoon, and cover it with gum.Style "ssssssssssssmokin "!!!\ "Then let some hot Tabasco sauce run along the side of gumbo!First soak the chicken breast with salt and pepper, then heat the vegetable oil on a medium flame in the Dutch oven.Fry the chicken to both sides to Brown and transfer to another bowl.Now fry the smoked sausage until it turns brown and take it out of the flame.Now, Mitzler.Place the flour on the vegetable oil with 2 tablespoons of margarine and reduce the flame to medium.Saut travel©For 10 minutes, then turn off the stove and let this mixture called "roux" cool in the Dutch oven.After that, mix the rest of the margarine in the Dutch oven and throw it in the oven and fry it©The celery, onion, pepper and garlic in it are about 10-After 12 minutes, you have to pour in Worcester County sauce, parsley, and season with salt and pepper.This then takes another 10 minutes to cook, during which you have to stir the ingredients occasionally.Then add the fish sauce and pour it into warm water.Now, add stir fry©Ed chicken and smoked sausage, stir once, mix everything and wait for a steady boil.When the mixture begins to boil, place the lid of the oven on it, lower the flame to low, and let the almost ready gumbo simmer for at least 45 minutes.At this time, throw the tomatoes and okra in.60 minutes slower.Finally, add the scallions, parsley, and cooked shrimp here, look!Personally, I 've tried this classic Louis Anna flavor to marinate the chicken you can make at home.The yield is about twice.A cup of thirty.Mix all of this strongly together, using only about one tablespoon of the mixture.It will become the true Creole.In addition to the preparation time, it will take nearly two hours to prepare this time.But this is a perfect dish for a comfortable winter afternoon.First heat the vegetable oil with the Dutch oven and then lightly add the flour.Continue to stir when adding flour.The gravy for this dish is for you.Remember to reduce the intensity of the flame before adding flour.Otherwise, roux will be burned in an instant.Continue to stir the mixture until it turns dark brown and add chopped garlic and onions.Cook until the vegetables wither a little and pour into the water.Next, throw the remaining vegetables with bay leaves, cayenne, Baili, salt and pepper.Stir all the ingredients evenly and then let it simmer slowly for about 60 minutes.Once there, add eggs and shrimp to this mixture.Say it again. 15-20 minutes of steady brewing in your Louis Anna StateDelicious shrimp and eggs gumbo will be ready to enjoy on a steaming white rice bed!Before you remove the whole thing from the flame, be sure to check the seasoning once.Before I give you a complete piece of meatFree recipe for Gumbo, a rather fun show.Enjoy!Put flour on the chicken nuggets.Now in a big, thickBottom pan, heat lard, add onion, bell pepper and ham slices one by one.On this basis, add chicken nuggets and fry until the chicken becomes delicious and Brown.After that, pour enough water into the pan to drown out all the chicken nuggets.Wait until the chicken is tender.Next, add the oyster wine and bring it to a boil.Add oysters to this boiling liquid and season the mixture with the health help of gumbo fil sauce©.Season with salt.Stir well and serve this hot food with rice!, A green variety that uses 7 or 9 Greens in roux to make the ideal meatFree meals on Good Friday, Holy Thursday and the entire four lent!Of course, you can use more than 9 kinds of green vegetables and other vegetables, or even some edible flowers, if you want, because once the taste of all vegetables blends together, the taste is sacred...Start by cleaning all the green plants under running water, then take them out and plug them.Now take Sesame, beet top, cabbage, carrot top, chrysanthemum, kale, dandelion, mustard, parsley, pepper grass, radish top, lettuce with long leaves, spinach, tarragon, radish and parsley in the scallions soup pot, fill it with water and continue to cook for about 2 hours.Once the vegetables soften a little, drain the water and cut the cooked green vegetables quite fine.Remember to keep the water you cook your vegetables.Now, in the same cooker, heat the fat and add the flour.Stir until you get a uniform liquid similar to dark peanut butter and put it in the pepper, leeks, onions and celery ribs.Saut travel©It lasts for 15 minutes and after that you have to pour in the reserve water of your boiled vegetables and other ingredients.Let a stable sim rule for an hour, then scoop the gum on some hot rice with plenty of filet©Powder.