презентация проекта по теме "Традиционные блюда мира"
Вложение | Размер |
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prezentatsiya_8_a_khalilov_guseyn.pptx | 1.94 МБ |
Слайд 1
DolmaСлайд 2
ingredients grape leaves (fresh, or salted) - 40-50 PCs, water or broth (mutton, beef or chicken cooking dolma - 500 ml (maybe a little more or less) for the stuffing minced meat (mutton, mutton + beef or pork + beef) - 500-600 g, round grain rice (for example, "Arborio" rice or other sort of крахмалистого round rice for kas ) - 4-6 tablespoons, onions (medium or large) - 4-5 PCs, green Basil, mint, dill, coriander - from a small trunk, butter - 50-70 g, vegetable oil - 50-70 ml, Zira (minced or растертая in a mortar) - pinch, freshly ground black pepper, salt
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Cooked Fresh, or salted grape leaves rinse well
Слайд 4
Stuffing mix well with your hands.
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Grape leaves spread out on the table with a smooth side down, as distinct veins up. On the middle of the sheet to put a little meat.
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First, close the stuffing, tucked top edge of the sheet.
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Then close the filling sides of the sheet.
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And, finally, the collapse tight tube, like stuffed cabbage. In the same way, prepare the remaining dolma .
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At the bottom of the pot put 1-2 layers of grape leaves (for this purpose, suitable substandard, torn leaves).
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Put dolma close to each other, seam side down (can be laid out in several layers).
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Pour the broth or water on a par with dolma .
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Water or broth if necessary, add some salt, cover the dish and place on top of the cargo, so that during boiling dolma not unfolded.
Слайд 13
Serve hot dolma with sour cream or with gatgi
Рисуем одуванчики гуашью (картина за 3 минуты)
Рисуем ананас акварелью
Мост Леонардо
Снежная зима. Рисуем акварелью и гуашью
Прекрасная химия