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Eshpel is a caviar that is usually found in female fish and is one of the most delicious flavors along with Gilan food, especially kebabs. In this article, we want to introduce you to how to prepare Eshpel cutlets.
A whole number of Eshpel or caviar that you can increase or decrease according to your needs.
Cutlet vegetables 100 g
Garlic three cloves
Onion a number of medium size
Salt, pepper and oil as needed
Eshpel cutlets Recipe
Wash the Eshpel
First you need to wash the Eshpel well. When washing, be sure to note that the separate tissue of the Eshpel is connected by a white layer, so you need to separate the white part to open these tissues. Then separate the Eshpel with a knife and divide it into different parts.
Then clean and wash the cutlet vegetables. After disinfection, chop finely. Then cut the garlic into small pieces and then peel and chop the onion.
Add the eggs
Mix all these ingredients together and then break the egg inside. Stir the eggs until all the Eshpels are visible in all parts of the cutlet.
Place your pan on a low flame. Pour the oil and let a few minutes pass. When the frying pan is well heated, pour the Eshpel cutlet liquid in a circle in the frying pan.
Let it cook over a low flame on both sides of the Eshpel cutlet.
You can make cuts on your Eshpel cutlet and finally make the necessary decorations to serve it.