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Language: Česky Slovensky

Which are the things to watch out, where to cut and where not? What do carp soup belongs and what does not? You will find the answer in this video recipe.

Remove the scales from the carp and rinse. The best is to follow the instructions on the video attached. After cutting rinse everything in cold water, in warm water the carp begins to deteriorate and the blood would collide instead of flushing. Also the cutting board and all the tools rinse with cold water first and only then you can use hot.

 

At the begining of gutting concentrate on gall. You must not cut it because the whole fish would be spoiled (it would be unbearably bitter). Therefore separate viscera from meat as soon as possible - so if the gall bursts, at least the meat would remain good. The main principle of this step is do not insert knife deep into the fish.
If you have small children - remember that you are working with a very sharp knife. Do not walk away, until you clear the knife away. Children may want to help you, and in an unguarded moment can harm themselves. 

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    Creamy egg spread

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    1 serving $ 0.36


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    Cheese ice lolly

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    Use your imagination and instead of vanilla, add for example, a fruit juice.

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    Rendered lard

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    1 serving $ 0.82


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    Spicy pork goulash

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    Beef with carrots

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    Vanish for stains and dirt for a few bucks

    Absolutely environmentally friendly product and excellent bleach even for allergic, which is of same composition sold under the name Vanish. And we all know that it works. For a few bucks and the same composition made at home from available and inexpensive chemicals. Your curtains and diapers will shine beautifullly. |

    Dosage:

    Dose approximately 2-3 tablespoons per 1  washing. Each water has different composition, so start with this dose, which can be adjusted later if necessary. |

    Keep away from children. |

    Both substances are biodegradable and therefore environmentally friendly.

    1 serving $ 0.91


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    Minced meat rolls

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    Phở bò tái

    Pho bo ( pronounced "pfa bo " ) soup is a hit of nowadays.. If you follow our instructions, you will find it quite simple. Firstly, read the entire instructions, watch a video, and then you just have to print the ingredients and go shopping. Our tips can be found at the end of this recipe. | Tip 1: Make broth always in large quantities. Do not worry that soup won´t be tasty. The broth can be easily frozen. It's the most difficult part, the rest is ready in the bowl in a minute. | Tip 2: You will have some difficulies to find the herbs in ordinary shops, but in Vietnam marketplaces they will advise you. For this case we have also named the herbs in Vietnam language, so they immediately know which one it is. | Tip 3: The most common herbs are Mexican coriander and mung sprouts. Coriander, perilla and Vietnam basil herbs are very aromatic, and thus use very little of them. | Tip 4 : Use beef bones, tail and ribs in various combinations. It does not matter if you use them in different quantities. But always use marrowbones. | Tip 5 : Rinse the meat thoroughly in cold water and bake the bones as directed. This saves you a time with replacing the water, as stated in some other recipes. | Tip 6: Do not look for the original recipe for soup Pho, it does not exist. On the internet, we went through hundreds of recipes, but none of them were the same. | Tip 7: What to do with meat that was left of the broth? It is a soup called "phở bò chín", of which the recipe can be fond HERE.  | Tip 8: This soup costs in various restaurants from 79 up to 259 crowns. At this price the average family eats this soup at home 3 times. Do not underestimate the soup because is full of vitamins and minerals. | Tip 9: If you find this soup too fatty, then let the broth cool completely and the second day pick up all fat with a spoon, and then you have a great and healthy diet soup. | Tip 10: When you eat this soup as a main meal, ask yourself a question: Why Vietnamese and Chinese are not fat ... ? The answer lies in a bowl in front of you...

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    1 serving $ 1.27


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    Serve with fried egg or boiled egg and pickles. | 

     

    Instead of vinegar can be used brine from pickled cucumbers. | 

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