In the name of God, the most gracious, the most merciful
For every girl and a woman who is confused when she enters the kitchen on how to prepare food, and you want to become a chef, there are several simple ways that make you a professor in your kitchen:
1_ When the bold rice works, add a little green ginger.
2_ For meat or chicken, pear green turmeric and a little garlic and onions.
3_ to fry the onions add a little salt.
4_ to soften the kofta and not black more soft onions.
5_ When you work stuffed zucchini and eggplant, do not put salt except when boiling so that they do not dissolve.
6_ After finishing the work of the okra, we enthusia the garlic with a little olive oil, then add it with parsley and chopped coriander, stir, put the okra in a tray, then pour the sauce on it with the oil without moving, covering the tin and entering the oven a little.
7_ When the spicy salad work, add a little coriander and olive oil to it.
8_ To give the rice the flavor of the Mandi after finishing a ripening, put in a hot oil bowl and put the pot inside the pot, then put the anthrax on it and lock the cap until it saturates and evaporates.
9_ For chicken filling, add green onion (increase) and a lot of green coriander and to give them a distinctive taste, add a little green pepper and carrots.
10_ to give flexibility to the sand filling and diaspora, add a little mayonnaise.
11_ to give a delicious taste to Smpsk, add a little cream and fries as well.
12_ When the pasta is made one bag for the large pyrex.
13_ When the bashmil works, we add an egg with a little herbs such as dried basil after it is removed from the heat.
14_ To give pasta with a delicious taste, we put a cup of grated cheese and a little bit of basil and hot red pepper.
15_ In order for the cake to be fluffy and sweet, it is baked in a water bath.
16_ When making a suit kebab, the spices do not add only when it is near its level so that the flavor of the spices is not lost.
17_ When making the minced meat for Smpsak, do not add vegetables except when the meat is leveled, I mean, after the fire is extinguished.
18_ Boiled and grated eggs can be added to the samosk filling.
19_ To give a delicious grain filling, add dill.
20_ When making fried potatoes after cutting and washing them, add a little ground cumin and put inside the freezer for ten minutes or a quarter of an hour, then fry in hot oil.
21_ So the oil does not fly add a little salt to it.
22_ When the molokhia or okra is made, add a little sodium carbonate that is coherent and green.
23_ Rice, if you find a lot of water, put it in Safaya, then return it.
24_ If the rice does not mature, it does not increase it with water, but cover it with paper with tin, then repeat the cover of the pot and put it on a very quiet fire.
25_ Knowledge is measuring rice water, we stop the spoon in the middle.
26_ When preparing the tomato sauce, put a quarter of a tablespoon of sugar to equal acidity in the tomatoes.
27_When making grape leaves, put the potatoes and pyrex plate against heat so that it does not burn and stick to the destiny.
28_ When cooking okra first, the heat is high, then shorten the fire so that the okra does not prevail and also green beans. ((In order not to open the okra, I will be tested by half a lemon)) ..
29_ After boiling white beans, keep boiling water and a position with beans and meat so that they are not light.
30_ After extinguishing the fire from the grape leaves, do not scare the cap until it cools so that it does not darken it and dry and then stir.
31_ For rice to be spilled, add a little lemon salt to it.
32_ to give a good taste for chicken, cook it without water, cover the pot with tin, then the lid, and on low heat.
33_ When the rice of rice is placed, we put the boiling water cloves, mastic, and two pills of each type.
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