Tequeños en la cena de ayer | Tequeños at yesterday's dinner [ESP-ENG]
Greetings, dear readers. For many people tequeños are a culinary art in an inexplicable way, because they are simple and easy to make, although in several occasions it gets complicated your last step to cook them, either fried and baked. Among the advantages of this is that we can have them available for all times, mainly for breakfast or dinner time, it is something fantastic because at least for my part I do not complain about it, so I try to have them for dinner at least a couple of times a week. It is basically due to the fact that it is flour and more being fried, in dinners it does not do us good in the long run, so we have to moderate it at all costs and try to avoid its excesses at all times.
Cómo bien saben, es a partir de una buena masa que sale todo, así que el secreto está hacerla muy bien y dejarla reposar, no precipitarse y lanzarse a freírlos recién armados, como todo el arte de la harina, hay que darle su tiempo para que se asiente y quede de la mejor manera, así no habrá problemas al momento de querer tenerlos como lo deseamos. Es por ello que amasar bien y el rato que sea necesario, después de eso podemos tratar de darle un buen gusto, así que debemos ser pacientes y tratar que quede lo más consistente posible, porque al principio se hace engorroso mezclar todo.
As you well know, it is from a good dough that everything comes out, so the secret is to make it very well and let it rest, do not rush and fry them just assembled, like all the art of flour, you have to give it time to settle and be the best way, so there will be no problems when we want to have them as we wish. That is why we must knead well and as long as necessary, after that we can try to give it a good taste, so we must be patient and try to make it as consistent as possible, because at the beginning it becomes cumbersome to mix everything.
Otro de los secretos acá es estirar bien la masa, así nos queda excelente su resultado final y sin dificultad alguna al momento de cortar las tiras que necesitamos para armar cada tequeño por separado, es esencial estirarlo muy bien y cortar lo necesario de extremo a extremo para que quede bien cubierto el queso al momento de colocarlo, así no se desparrama y no queda con grietas al momento de freírlo, algo que nos puede causar mucha molestia al momento de freírlo, por recomendación siempre diré que es mejor sellarlos muy bien a cada extremo para evitar ese pequeño problema.
Another secret here is to stretch the dough well, so we have an excellent final result and without any difficulty when cutting the strips we need to assemble each tequeño separately, it is essential to stretch it very well and cut the necessary from end to end so that the cheese is well covered at the time of placing it, so it does not scatter and does not remain with cracks when frying, something that can cause us much discomfort when frying, by recommendation I always say that it is better to seal them very well at each end to avoid that little problem.
Woao! tequeños desde cero. Te felicito. Y le dejo !LUV 1 (amor) a tu post
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