- Pepper sweet red (paprika) - 1 Piece
- Onions - 1/2 Pieces
- Fresh ginger (5 cm) - 1 Piece
- Soy sauce - 70 milliliters
- Flour corn - 100 Grams
- Pepper sweet green - 1/2 Pieces
- Pineapples canned - 100 Grams
- Green onions - 20 Grams
- Garlic - 2 Teeth
- Rice vinegar - 70 Milliliters
- Turkey stuffing - 600 Grams
- Carrots - 100 Grams
- Pineapple juice - 100 milliliters
To begin with, we prepare the ingredients for the sauce: we clean and chop the pepper, cut the onions and garlic. We put paprika, onion, green onion, garlic, ginger, pour soy sauce and rice vinegar into the bowl of the blender. Beat up to the consistency of homogeneous gruel. The resultant homogeneous blend mixture from the blender is mixed with turkey and corn flour. Mix to homogeneity. Farshu need to stand for about 20 minutes. In the meantime, we'll do the following: cut the straws into carrots, green peppers and a little red pepper. In a saucepan, mix 100 ml of juice from canned pineapple and about 250 ml of water. We bring to a boil, then we lower into the liquid the sliced ​​vegetables. After a couple of minutes, add the pineapples themselves, cut into small pots, into the pan. Cook for 5-7 minutes over medium heat. Then add a little soy sauce, rice vinegar and corn flour to the pan. Stir and cook until the sauce thickens. From the 20 minutes of minced meat we form cutlets, fry them in vegetable oil from both sides until ready. Actually, both cutlets, and sweet and sour sauce are ready - it remains only to spread out on plates and serve. Serve best with rice. Bon Appetit!
Servings: 6-7