Large intestine stuffed with semolina, minced meat, quail egg😛
Large intestine stuffed with semolina, minced meat, quail egg😛

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to prepare a special dish, large intestine stuffed with semolina, minced meat, quail egg😛. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Large intestine stuffed with semolina, minced meat, quail egg😛 is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Large intestine stuffed with semolina, minced meat, quail egg😛 is something that I’ve loved my entire life. They’re nice and they look wonderful.

Yay guys, I am back today with some Cambodian food. did you ever have beef intestine? or quail eggs? This was such an amazing soup, I would. The Large Intestine is the Yang Metal organ which governs final separation whilst the lung is the Yin Metal organ paired to it. People with large intestine imbalance often hold onto old stuff, feel regret and are rigid, tend towards perfectionist and think that no one and nothing is good enough.

To begin with this particular recipe, we have to first prepare a few components. You can cook large intestine stuffed with semolina, minced meat, quail egg😛 using 37 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Large intestine stuffed with semolina, minced meat, quail egg😛:
  1. Take for stuffing an intestine■■■■■■■■■■
  2. Get 1 large intestine
  3. Take 1 tablespoon Fat cubes
  4. Get 1 cup fatty minced meat
  5. Get 1 cup= 140g medium semolina
  6. Make ready 3 tablespoon olive oil
  7. Get 1 tablespoon chopped parsley
  8. Take 1 tablespoon chopped mint
  9. Prepare 2 garlic cloves, minced
  10. Prepare 1 teaspoon coriandre powder
  11. Get 1 teaspoon cumin
  12. Prepare 4 hard-boiled quail eggs
  13. Prepare 4 hard-boiled quail eggs
  14. Prepare 4 hard-boiled quail eggs
  15. Get 1 raw chicken egg
  16. Make ready 1/2 teaspoon black pepper
  17. Make ready 140 g hot sauce vegetables
  18. Get water needed to have a mixture like the cake mixture
  19. Get 1 tablespoon red pepper
  20. Make ready 1 grated tomato
  21. Prepare For the sauce ●●●●●●●
  22. Prepare 1 tablespoon Tomato concentrate
  23. Make ready 1 tablespoon red pepper
  24. Take 1 teaspoon cumin
  25. Make ready 1/2 teaspoon black pepper
  26. Make ready 1/2 teaspoon coriander powder
  27. Prepare A onion
  28. Make ready 1/2 teaspoon chopped garlic
  29. Make ready 1 bay leaf
  30. Make ready 2 litres water
  31. Get Salt
  32. Take 2 tablespoon olive oil
  33. Prepare 1 zucchini
  34. Prepare 1 carrot 3 tablespoon of Chickpeas half cooked
  35. Get pieces chicken or meat
  36. Get 30 g green beans
  37. Make ready slices Lemon

Both Old World and New World quail include edible species. The common quail used to be much favoured in French cooking, but quail for the table are now more likely to be domesticated Japanese quail. The small intestine has a smaller circumference than the large intestine, but it's actually the longer of the two sections – it has the surface area of a tennis court! Once all the good stuff is taken from the food, the indigestible parts are transported into the large intestine, the final stretch of the digestive.

Instructions to make Large intestine stuffed with semolina, minced meat, quail egg😛:
  1. Put two liters of water in a casserole dish and put on medium heat after boiling add the vegetables and spices and salt and oil and meat, and cook.
  2. In a large bowl, put the spices, aromatic herbs, semolina,egg, minced meat, fat, oil, sauce and hot water if necessary and let stand 10 minutes
  3. Clean the intestine with vinegar water and take a tablespoon of the mixture and put it in the intestine and every 3 tablespoons of the mixture, put the boiled quail eggs until the end and then close the end with the wire so that it does not open in the broth، It is pricked with a needle all over the outer space of the intestine so that it does not explode in the broth, then put them in the sauce to cook for40 minutes.
  4. Sliced ​​and serve with this sauce and piece of chicken or meat.
  5. Sliced ​​and serve with this sauce or with the spicy sauce and mixed salad and lemon slices

The small intestine has a smaller circumference than the large intestine, but it's actually the longer of the two sections – it has the surface area of a tennis court! Once all the good stuff is taken from the food, the indigestible parts are transported into the large intestine, the final stretch of the digestive. I wonder if this would make a good quesadilla?? These Middle Eastern Sambousek Egg Rolls are BURSTING with flavor! My Kitchen Antics: Filo parcels with a mince meat filling.

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