A julienne recipe with mushrooms, chicken, seafood.

In cooking, there are very interesting dishes. For example, julienne. The word is of French origin, it means thin cutting of vegetables with straws for salads or soups. However, in time, only the cutting technology was preserved, in most countries the julienne was called the second dish, used as a hot snack.

The cooking technology is almost identical. All the ingredients should be cut into thin strips, filled with sauce, sprinkled with cheese and baked.

For baking used special dishes - coconut. It is a small metal portioned pan with a long handle, in which not only the julien is cooked, but also served on the table. The handle is needed to hold the dishes, and in order not to burn yourself, they put on it a tube - a paper.

The most popular is the preparation of julien with mushrooms. But other options are also not less tasty. For example, vegetables, fish and seafood, meat are used.

How to cook julien with mushrooms?

Take chicken breast and fresh champignons 50 g per serving, boil separately. Cut both meat and mushrooms with thin straws. Add salt, spices, mix with one tablespoon of sour cream and put in a bowl for julien - a coconut. Top with a teaspoon of grated cheese. Bake in the oven until a cheese crust is formed.

Another julienne recipe with mushrooms (you can use not only champignons, but also ceps, boletus). Piece of mushrooms cut into slices, boil for 30 minutes, and then fry in oil. 3 fry the onions separately. Then cook the sauce. To do this, mix two tablespoons of flour with sour cream (200 g), add salt and add cold water half a cup. Put onion in mushrooms, pour sour cream sauce, simmer under a closed lid on low heat, stirring occasionally. Sprinkle with grated cheese (150 g), put in the oven for 5-7 minutes. Readiness is determined by a golden crust.

The recipe for julienne with seafood.

200 g of seafood (shrimp, mussels) thaw. Prepare the sauce from two tablespoons of flour, fried in a dry frying pan, with the addition of milk (50 g) and cream (100 g) so that a homogeneous mass without lumps is obtained. In kokotnitsa lay out seafood, first oiling the bottom. Bulb, finely chopped and fried in oil, also put on seafood. All pour sauce, salt, sprinkle with grated cheese (50 g). Bake in the oven for 10-15 minutes.

The recipe is julienne from chicken.

For cooking, you need a chicken fillet 300 g, which must be pre-fried, and then chopped thin strips. With mushrooms (100 g) you need to do the same. Mix the chicken and mushrooms, pour sour cream sauce, put out a little (five minutes), spread out on the coconut butter, buttered with butter, cover with grated cheese. Bake to a ruddy crust.

A mushroom julienne recipe with squid.

Peeled squid boil 3 minutes, cool. Mushrooms, thinly sliced, fry with onions in vegetable oil. Squids cut into strips, mixed with mushrooms. Put the fish-mushroom mass in a coconut, fill with mayonnaise-sour cream sauce, sprinkle with grated cheese. Bake in the oven until golden brown. Put on the table, sprinkled with finely chopped herbs.

A recipe for julienne from chicken stomachs.

Chicken stomachs rinse, boil, cut into thin strips, fry in oil. Onion finely chop, carrots grate on a special grater. Vegetables lightly fry in butter. Combine the meat mass with the vegetable. Make sauce from flour and sour cream. Put the chicken stomachs, onion and carrots into a coconut dish, and pour in the sauce. Sprinkle a lot of grated cheese, bake until a cheese crust is formed.

It will be required: 300 g of chicken stomachs, 3 onions, 1 large carrot, 2 tablespoons of flour, 1 glass of sour cream, 50 g of cheese.