Lemons are used in cooking entirely, but most often you will meet dishes with lemon juice. They are sprinkled with fish to get rid of the characteristic aroma. Seafood is pickled in it, added to salad dressings and sauces, and the taste of compotes, jam and jam cocktails is improved. Lemon juice can be used in creams, they also extinguish soda instead of vinegar. It is only important that there are no ingredients in the dish that are stratified by contact with acid.
What to Cook with Lemon Juice?
Dozens and hundreds of drinks are prepared on the basis of lemon juice. It is boiled in thick syrup, frozen in molds, added to sweets. A chicken or turkey watered with juice will be doubly tender and will definitely not dry out. Organic acids soften pork fibers so that the meat melts in the mouth. Lemon juice dishes are very popular in Chinese and Indian cuisine. After all, they even sprinkle herring with them when serving to the table!
How to Choose and Store Lemons?
High-quality fruits are dense, with a smooth skin, there are no dents and dark spots on them. With a short warming in warm hands, the lemon exudes an intense aroma inherent only in this citrus. Lemons are well preserved in the refrigerator. Additional time to the shelf life is added by packing each fruit in clean paper and placing lemons wrapped in a plastic bag in a separate chamber for vegetables and fruits. Long-term storage reduces the acidity of fruits, since a significant amount of citric acid is transformed into sugars over time. It prolongs the “life time” of lemons by immersing them for seconds in moderately hot molten paraffin: this creates a protective layer covering the fruit. Lemons are well stored in boxes with sand, which is pre-calcined for the purpose of disinfection.
This light, delicious, summer salad is prepared in the blink of an eye! It is perfect for any meal, as well as as a side dish to any meat, fish and shish kebab.
This is a very light and quick salad. Sometimes I do it in the morning, in a hurry. To the surprise of many, including me (before) – it is possible and even very pleasant to eat raw pumpkin. The main thing is the right combination. In my opinion, pumpkin goes very well with apple, it gives the salad a fresh and sweet-sour taste. This salad can be used for breakfast or as a dessert with various dressings – or without dressings at all (as I often do). Pumpkin and apple can be sliced (as I describe) or grated.
I propose to prepare a delicious and light salad of cabbage cucumbers with the addition of pollock caviar. An unusual, but in my opinion delicious combination. the original recipe suggested making a salad of young cabbage, but now it is not available, so I made it from Beijing.
I suggest you make a bean sauce. This sauce goes well with baked or fresh vegetables. On the days of fasting, they can replace mayonnaise in various dishes.
Very satisfying dish, can be served as a salad or side dish. Perfect for everyone who observes the fast, as well as those who like to eat delicious food!
