Dupa reteta Piept de rață cu cireșe, vă propun o alta combinatie dulce- sarat, o explozie pentru papilele gustative.
Pepenele galben este excelent in aceasta perioada, nu ezitati sa cumparati.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDldh7dy5YRh_3WzatdhRqPICJFSjokg-TrmmtvkIFcH9rq_FzgLHUoplLOrJuoZU-RxCG2JykfAd6z_xx6MynFWY_2J_0I48jmvLvWg5J868e41FT6-wQhUTiqSO34KqZteP-cJqMIPA/s640/070-20180616_115900+%25282%2529.jpg)
Ingrediente: pentru 2 persoane
In acelasi timp in alta tigaie reveniti pepenele in 20g de unt sarat cu anasonul stelat.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5P4zF1A70Np0ZHAlBZARPQaLojtDXrfvMnE11Xzpms5qYWR9qvP5HrBtETYKKzEWSSiwxg0Vp9SnWfThX73LGAcR0i4Awshyl09dLxSQzDPh4yurGTSTO3lw7x7u2efWMC3fDyOj3G7c/s320/052-20180616_115040+%25282%2529.jpg)
Puneti piper de Sichuan si sare de Hawaï si ardeiul rosu taiat bucatele. Reveniti 3 minute, puneti mierea si zeama de lamaie si lasati inca 2-3 minute.
Puteti scoate pepenele si reduce sosul.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDldh7dy5YRh_3WzatdhRqPICJFSjokg-TrmmtvkIFcH9rq_FzgLHUoplLOrJuoZU-RxCG2JykfAd6z_xx6MynFWY_2J_0I48jmvLvWg5J868e41FT6-wQhUTiqSO34KqZteP-cJqMIPA/s640/070-20180616_115900+%25282%2529.jpg)
Am ales o carne de rata tip piept-muschiulet fara piele si grasime, taiata fileuri subtiri si am asezonat-o cu piper de Sichuan si sare neagra de Hawaï.
Pepenele l-am parfumat cu anis stelat si gatit in unt sarat cu miere.![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fWWHmTJu2Mmf7MlDjOK2epopt_-Jc96uLE2FAHIF7Gq-YFXZcrN8UtLxRJY5RwsBawEOSdtngG5RUaghOD9iV-of14V-PLGkLRRiEU3rqRynsn5CY3KNTGhwDhBf18XWiktGuyXI8TA/s640/054-20180616_115753+%25282%2529.jpg)
Ingrediente: pentru 2 persoane
1/2 pepene galben (melon)
2 linguri zeama de lamaie
40 g de unt demi sarat
1/4 de ardel rosu
1/4 de ardel rosu
1/2 lingurita piper de Sichuan
1 anason stelat (badian)
1 lingurita de miere
1 lingurita de sos pentru gratar sau ketchup
1 lingurita de sos pentru gratar sau ketchup
Taiati in felii jumatate (indepartati coaja) si faceti cateva bile.
Asezonati carnea cu piper de Sichuan si sare de Hawaï si ungeti-o cu sos.
Intr-o tigaie reveniti carnea pe ambele parti in 20g de unt sarat.
- 4 minute pe fiecare parte.
Asezonati carnea cu piper de Sichuan si sare de Hawaï si ungeti-o cu sos.
Intr-o tigaie reveniti carnea pe ambele parti in 20g de unt sarat.
- 4 minute pe fiecare parte.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgekvckR8Eg8vsyY3QLAj8HMmrjcHMNBO6wCobKewoGVarISoA7cQj588PbYSFAKWJ_qIpU4ZSkf4ucBM36Um2DodZcI9mZ9e6ke1Q26rhAZoehUX0EarunVLSfyypbbHptiuvlCMB65rc/s200/031-20180616_114520+%25282%2529.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5P4zF1A70Np0ZHAlBZARPQaLojtDXrfvMnE11Xzpms5qYWR9qvP5HrBtETYKKzEWSSiwxg0Vp9SnWfThX73LGAcR0i4Awshyl09dLxSQzDPh4yurGTSTO3lw7x7u2efWMC3fDyOj3G7c/s320/052-20180616_115040+%25282%2529.jpg)
Puneti piper de Sichuan si sare de Hawaï si ardeiul rosu taiat bucatele. Reveniti 3 minute, puneti mierea si zeama de lamaie si lasati inca 2-3 minute.
Puteti scoate pepenele si reduce sosul.
Pofta Buna !
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudTuQusRQYNUHqE7SnB5D9xdpP_Qru8PreZja9srsb6VR8Eh_t628IY1M0xyWxY06sYzzXhFXEM3Ajcxu7Wi5-6F_U1UzLo7nE6MhEaPWpZYqE4cJj_mBVmBYWdHiUTWN8ePTeQMp4Xkx/s1600/c2svjups0fy97pwi64zp.png)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjudTuQusRQYNUHqE7SnB5D9xdpP_Qru8PreZja9srsb6VR8Eh_t628IY1M0xyWxY06sYzzXhFXEM3Ajcxu7Wi5-6F_U1UzLo7nE6MhEaPWpZYqE4cJj_mBVmBYWdHiUTWN8ePTeQMp4Xkx/s1600/c2svjups0fy97pwi64zp.png)
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