Julienne technological map – 29. ̻, 15. ͻ – 80

Sauce

The classic recipe involves using Bechamel sauce. Any housewife can prepare it.

First, add seasonings (rosemary, thyme, garlic, onion, parsley root, etc.) to cold milk or cream (750g). Then everything needs to be heated over low heat. Do not boil; the mixture should be at room temperature. 50 gr. Melt butter on fire and fry about 50 grams in it. flour. It should turn golden.

Then milk is poured into the flour in a thin stream. The mixture must be stirred all the time to avoid the appearance of lumps. Cook the sauce over low heat until smooth.

If lumps form, you can use a blender or strain the sauce through a sieve.

https://youtu.be/3kLIx5fAiHE

Recipes

Simple

We are accustomed to the fact that this dish must include mushrooms. But there is also a simple recipe.

Compound:

• Chicken (fillet) – 500g;
• Cheese – 150 gr;
• Milk – 250 gr;
• Flour – 3 tbsp;
• Spices (salt, pepper, dill) and butter - to taste.

Preparation:

Fry the chicken cut into strips in melted butter (10-15 minutes). Mix milk with flour, avoiding the appearance of lumps, add spices. You can add dried or fresh herbs (dill or parsley). Pour the mixture into the chicken and simmer for about 3 minutes. Then the chicken is placed in cocotte bowls or other heat-resistant dishes, and grated cheese is sprinkled on top. Bake the dish for about 10 minutes. in the oven preheated to 180°. Some people make julienne in pots.

You can also add fried onions or other vegetables to the chicken julienne.

With mushrooms

A more familiar dish is chicken julienne with mushrooms.

Compound:

• Chicken fillet – 300 gr;
• Mushrooms – 300 gr;
• Cheese – 100 gr;
• Onion – 100-150 gr;
• Cream (20%) – 200 g;
• Flour – 1 tbsp;
• Spices (salt, pepper, nutmeg).

Preparation:

Cut the poultry into large strips, mushrooms and onions into strips. In a frying pan, fry the chicken in vegetable oil until golden brown. After it cools, it needs to be cut into smaller pieces. Onions and mushrooms are fried separately. Mushrooms are usually taken from champignons or porcini mushrooms, but oyster mushrooms, chanterelles, saffron milk caps, honey mushrooms, etc. are also perfect.

Prepare the sauce. Fry the flour in a frying pan until golden brown. The dishes must be clean and dry. Then, stirring, add butter to it until smooth. Next, also stirring, add cream. Season the mixture with salt, pepper and spices. Simmer the sauce over low heat until thickened.

Mix all the ingredients with the sauce and place in a mold or frying pan, sprinkle with grated cheese. Preheat the oven to 180°, bake for 10-15 minutes.

Other options

In addition to the classic ones, many different filling options for julienne have also been invented. It could be:

1. potato;
2. seafood (fish, squid, shrimp, mussels);
3. pork;
4. ham;
5. liver;
6. duck;
7. rabbit;
8. olives;
9. vegetables (pumpkin, Brussels sprouts, etc.).

They are used individually or in various combinations.

The cheese can be hard (“Gouda”, “Dutch”, “Russian”), semi-hard (“Tilsitter”), or soft curd cheese.

Rapana Julienne for a restaurant (TTK0675) technological map

Technical and technological map No.
Julienne from rapana for a restaurant (CP-recipe No. 522
)

1. APPLICATION AREA

This technical and technological map applies to rapeseed julienne,

generated into the name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for the preparation of rapan julienne,

must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

1. RECIPE

1. Cooking technology

Thawed, peeled rapana is washed and cut into 4x4 mm cubes, 5-6 cm long. Peeled onions are cut into thin strips.

In a heated frying pan in a mixture of butter and vegetable oil, sauté the onion until golden brown at moderate heat, then add the chopped rapana and fry with stirring for 1-2 minutes. Place on a sieve to remove excess fat. Add cooking cream, Hondashi broth, mix, season with salt, ground black pepper, continue heating for about 2-3 minutes with constant stirring.

Innings:

Rapana julienne is placed on a heated plate. Sprinkle with finely grated Parmesan cheese and finely chopped parsley.

1. Characteristics of the finished dish

Appearance

– Rapana julienne is placed on a heated plate. Decor: a slice of lemon. Julienne is sprinkled with finely chopped dill and grated Parmesan.

Taste

– corresponds to the included ingredients of the dish. No foreign taste.

Smell

– corresponds to the included ingredients of the dish. No foreign smell.

1. Requirements for registration, sale and storage

Rapana Julienne

prepared to order and sold immediately after the end of the technological process.

Storage conditions and shelf life of particularly perishable and perishable products at a temperature of (4 ± 2) °C* are determined in accordance with SanPiN 2.3.2.1324-03.

Microbiological indicators of rapana julienne

must comply with the requirements
of SanPiN 2.3.2.1078-01.
technolog.com

In the microwave or in a slow cooker

If you don't have a stove or oven, you can use the microwave. To do this, you can take any recipe you like.

The fillet will need to be cut and cooked for about 10 minutes at maximum power. Then add mushrooms to the meat and bake for the same time in the microwave. Excess liquid must be drained. Since preparing the sauce will be quite problematic, it is better to take mayonnaise or mix it with cream. Pour the mixture over the chicken and mushrooms, sprinkle with cheese and bake at maximum power for about 15-20 minutes.

Many modern housewives make julienne in a slow cooker. The process is also simple. The meat needs to be cooked for 40-50 minutes in the “BAKING” mode. The “ROAST” mode is suitable for frying mushrooms and onions. Those who wish can prepare sauce in this mode or use mayonnaise. Mix all the ingredients in a bowl, sprinkle with grated cheese, select the “BAKING” mode and bake for about 20 minutes.

Julienne in the oven without meat - a very quick and inexpensive recipe with photos

Ingredients:

• champignons 100 g
• milk 50 g
• butter 50 g
• hard cheese 50 g
• eggs 1 pc.
• onion 1 pc.
• flour 1 tbsp.
• ground black pepper to taste
• salt to taste

Preparation:

1. Chop and fry mushrooms and onions in butter, sprinkle with pepper and salt. Add a spoonful of flour and stir.
2. Transfer the mushroom mixture into the mold.
3. Combine milk and egg, mix until smooth.
4. Pour the filling over the mushrooms and onions.
5. Coarsely grate the cheese and sprinkle julienne on top.
6. Cook the julienne with champignons until golden brown, maintain a temperature of 180 degrees. Serve hot. Bon appetit!

Calorie content

Women who adhere to proper nutrition or are on a diet are wondering what the calorie content of this dish is. Naturally, it will fluctuate depending on the products included. In general, calorie content is 140-400 kcal. However, those who watch their weight have no reason to deny themselves pleasure.

You can prepare dietary julienne with a minimum calorie content (89-90 kcal). To do this, you need to take chicken breast (fillet), onions, mushrooms, and a little cheese. Instead of a rich cream sauce, it is better to use 1% fermented baked milk and low-fat cottage cheese.

Bon appetit!

Julien has firmly entered our kitchen. It is usually prepared in the oven, but not all stoves have an oven. For this purpose, recipes for julienne in a frying pan were invented - quite simple and quick dishes.

Classic recipe

The process of preparing classic julienne with mushrooms in a frying pan:

1. Free the mushrooms from debris and rinse. Large honey mushrooms need to be cut into smaller pieces. Instead of honey mushrooms, you can take champignons, but you will need twice as many of them;
2. Transfer the mushrooms to a dry frying pan and fry them until the moisture evaporates;
3. After this, you can pour oil into the pan and add chopped onion;
4. Add salt, fry for several minutes, stirring occasionally;
5. When the onion has acquired a golden color, you need to add flour to the pan, scattering it evenly and stirring;
6. Constantly stirring the ingredients, fry them for a minute, then pour cream into the pan, add sour cream, stir;
7. Grate the cheese on top, distributing it evenly over all products;
8. Cover with a lid and bake the dish over low heat for about twenty minutes. A crust should appear on the cheese. No need to stir.

Julienne with mushrooms and chicken in sour cream in a frying pan in the oven

• 2 chicken fillets;
• 260 ml milk;
• 260 ml sour cream;
• 340 g champignons;
• 10 g flour;
• 20 g hard cheese;
• 70 g butter.

Time – 1 hour.

Calorie content – ​​118 kcal/100 g.

How to cook:

1. First you need to fry the flour a little, and then add butter to it, so far only half of the total mass is needed. You need to stir constantly;
2. Pour in the milk and wait until it boils. As soon as this happens, sour cream should be added;
3. Mix everything and set aside. This will be the sauce;
4. Wash the mushrooms and remove debris. Next, cut them into pieces, ideally into thin slices;
5. Wash the chicken, remove the film, cut the meat into equal pieces, not too small;
6. In the second half of the oil in another frying pan, fry the chicken, and when a crust appears, you need to add the mushrooms. Fry both products until the chicken is completely cooked;
7. After this, the chicken and mushrooms need to be poured with sour cream sauce, and cheese should be grated on top;
8. To create an appetizing crust, you need to transfer the pan to the oven. Sufficient temperature is 180 Celsius, leave for half an hour.

Julienne with chicken, mushrooms and herbs

8 servings
x 323 g

1.13 USD

per 100 g

3.65 USD

per serving

Category:

Main courses for the Kremlin diet

Composition of the dish

Julienne with chicken, mushrooms and herbs.

Cooking method

Boil the breast, cool, cut into pieces. Wash the mushrooms, cut into slices, fry with spices in sunflower or olive oil. Dilute sour cream with water until it becomes thick cream. Place mushrooms and chicken in layers in a pot or bowl, pour in cream, bake in the oven or microwave for 5-10 minutes. Sprinkle grated cheese and herbs on top and place in the oven until the cheese is melted. Serve hot.

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Julienne with chicken, mushrooms and herbs: nutritional value by ingredients

Dish ingredient	Weight, g	Proteins, g	Fats, gr	Carbohydrates, g	Calorie content, kcal
Fresh champignons	1000 gr	43,0	10,0	10,0	270,0
Sunflower oil	30 gr	0,0	30,0	0,0	269,7
Sour cream 15% fat	250 gr	6,5	37,5	7,5	395,0
Chicken (breast)	1000 gr	215,0	13,0	0,0	990,0
Parsley	50 gr	1,9	0,2	3,8	23,5
Dill	50 gr	1,3	0,3	3,2	19,0
Gouda cheese	200 gr	50,0	54,0	4,0	712,0
Ground red pepper	2 g	0,0	0,0	0,1	0,4
Ground black pepper	2 g	0,2	0,1	0,8	5,0
Nutritional value of the dish	2584 g	317,8	145,0	29,3	2684,6
Per serving (from	323 g	39,7	18,1	3,7	335,6
For 100 grams of food	100 gr	12,3	5,6	1,1	103,9

Interactive calculation of nutritional value for 2584 g

You can calculate the parameters of a dish for a different weight. Move the slider with your mouse to change the weight value.

More recipes for dishes from the Kremlin diet:

• Chicken legs in marinade
• Grilled stuffed zucchini
• Beef fillet in mushroom sauce
• Rump steak
• Fish stewed with horseradish

Julienne with mushrooms and smoked chicken breast in a frying pan

• 220 ml chicken broth;
• 60 g flour;
• 380 g smoked chicken breast;
• 1 large onion;
• 240 g Dutch cheese;
• 320 g champignons;
• 220 ml fat milk.

Time – 1 hour 10 minutes.

Calorie content – ​​117 kcal/100 g.

Cooking method:

1. The onion should be chopped into thin feathers;
2. Wash the champignons, remove the skin from the caps, cut them into slices, as thin as possible;
3. In a deep frying pan you need to heat a small amount of vegetable oil;
4. Place mushrooms in it and fry them. All liquid should be gone from the mushrooms;
5. Next, add the onion to the mushrooms and fry it until it becomes transparent;
6. Tear the breast into random pieces with your hands. Fibers that are too long should be cut;
7. Place them in a frying pan and fry all ingredients for a few minutes;
8. Add seasonings and flour, stir everything vigorously, pour in chicken broth;
9. Next, pour in the milk, stir again and simmer the dish for about ten minutes;
10. Grate the cheese and sprinkle it on top of all the products;
11. Cover with a lid and cook for another twenty minutes over low heat until an appetizing crust appears.

so that it remains just as juicy and tasty.

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Recipe Julien pp. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Julienne pp”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Julienne pp is 77.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.