Peanut sauce. Features of preparation

The benefits of nuts are known to everyone. This product is liked by people of all ages and not in vain. By the amount of protein, vitamins and other useful elements, a nut has little to compare with. But, as always, despite all the boundless benefits, there must be some kind of underwater stone. Indeed, a large intake of nuts is extremely stressful to the liver. So what's important is the norm. It is advisable to use at a time not more than 100 g (a small handful). In addition, nuts must be thoroughly chewed or grind (grind) for rapid assimilation by the body. On the shredded version, we'll talk, namely, we learn how to make a nut sauce.

As a rule, walnut sauce is prepared from walnut. Recipes for its preparation just do not find, and it's not surprising. In each country, which is familiar with this product, there is an individual way of preparing a unique dressing for your favorite dishes. They are fueled with meat, fish, vegetables and much more. Nut sauce is an incredibly versatile addition to any food if you know how to prepare it properly.

Speaking about the national subtleties of cooking nut additions to dishes, you can consider several recipes. We learn how to make Italian walnut sauce, which from the heart is seasoned with a variety of types of pizzas. For preparation we will need:

• Walnuts - 1 glass;
• Sour cream - 400 g;
• Flour - 30 g;
• Water 400 ml.

Nuts are passed through a meat grinder and mixed with sour cream. Warm up. We make flour in warm water and pour in a paste of walnut and sour cream one glass of liquid. Razirayem paste to get rid of possible lumps and warm up to a boil.

For lovers of spicy, it will be helpful to know how to cook Mexican nuts sauce from our products. We need:

• Walnut -250 g;
• Saffron -5 g;
• Red pepper - 2 g;
• Salt - 10 g;
• Garlic - 10 g.

Nuts should be passed through a meat grinder, and preferably twice. We add garlic (crushed or squeezed), salt, red pepper, saffron. Mesem nut oil and squeeze, then add 500 ml of warm water and beat to a homogeneous consistency. Use should be, covering meat or fish (serving) with one or two teaspoons of cooked sauce.

We gave the tribute of respect to the walnut, it's time to remember his colleague. Peanuts are not quite fair, but are counted among nuts, although it is a true root crop. Its benefits are still being debated. Nutritionists strictly forbid it to be used by those who dream of an ideal figure. Indeed, a tandem peanut and sugar with a fantastic speed is able to add weight to the consumer. But all this can not in any way affect its popularity. In particular, it is considered an important ingredient in Japanese cuisine, namely - it is the basis of a dish such as Japanese walnut sauce. Recipes for this refueling are more than 100, we will disassemble the most popular in our sushi bars. In order to prepare a sauce similar to "Gamadari" we need:

• Peanut butter - 4 tbsp. Spoons;
• Water - 3 cups;
• Soy sauce - 4 tbsp. Spoons;
• Sesame oil (from fried seeds) - 2 tsp.
• Vinegar "Mitsukan" (rice or apple) - 3 tsp.
• Mirin (rice wine) - 3 teaspoons (optional, but the recipe requires);
• Sesame seeds (fried) - 3 tsp.

Peel the peanut butter with a small amount of water in a saucepan and put on medium heat, stir regularly. Gradually pouring the rest of the water, make sure that you get a not too thick, homogeneous mass. Remove from heat and add sesame oil, vinegar, soy sauce, mirin. Stir well and leave the dressing to cool. It is worth to clarify that the Japanese walnut sauce is served chilled. Playing on the proportions of ingredients, you can create a dish with an individual "zest". The cuisine in heaven is respectful to all sorts of experiments. Cook with pleasure. Enjoy your meal!