Description
Hello!!! I decided to join. The contest is already in full swing, but autumn beauty only gets to our homes. I want to present my dish made for the contest "Autumn tango". I cooked a low fat dish in the pot. Tender, just melts in your mouth. Fried mushrooms hid in the tubers of potatoes, potatoes wrapped in pork, and tender and the vegetables imparted a refined and mouthwatering taste.
Ingredients
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Potatoes
3 piece
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Pork
210 g
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Onion
1 piece
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Eggplant
1 piece
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Tomato
1 piece
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Pepper
1 piece
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Mushrooms
100 g
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Olive oil
1 Tbsp
Cooking
Prepare the products. Potatoes choose this size to fit in the pot and to the left a little bit of space.
Potatoes thoroughly wash and're scraping the middle out as two shells must remain flesh about 1 centimetre (potato I didn't clean). Eggplant, pepper, tomato peel, as you prefer, I threw briefly in boiling water, and then cleanse the skin. The meat is cut as thin as for chops
Meat beats to such an extent that you can wrap the potatoes, sprinkle with salt. And vegetarians can offer to wrap the potato in a blanched cabbage leaf.
Mushrooms with half an onion fry in olive oil, sprinkle with salt. We fill our potato shells.
Wrap the potato in pork chops.
Vegetables (eggplant, tomato, onions, peppers) cut into strips, sprinkle with salt.
Collect the pot: vegetables divide into two parts. The first part laid on the bottom and firmly press to make juice. Put our chops with potato-mushroom surprise. And tightly stacked on top of the other vegetables.
I tightly bound in plastic wrap and sent it on for 15 minutes in a microwave (but You can bake it in the oven, I just don't have that option.
The dish turned out tender, lean and delicious.
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