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.
Crispy cucumber goes very well with the tender flesh of avocado, chicken with mushrooms gives satiety and piquancy to the taste of naturally cooked soy sauce, and the soft onion aroma successfully emphasizes the flavor range of the dish, giving it a subtle note of sourness and at the same time gives a little sweet taste.
Arugula is my favorite greens, I often cook pesto and salads from it. There’s always an avocado in the fridge, it’s maturing. And then there’s my favorite soy sauce, which I often use for salad dressing. And in this salad, the sauce is very interesting and, I bet, it will be unusual for many.
I offer you a light, I would even say a diet salad, simple, but with its own twist! All ingredients support the basic taste of cucumber, do not chop it.
Cabbage is a source of minerals, mainly potassium, calcium, phosphorus, sulfur. In the presence of glucose (2.6%), white cabbage surpasses apples, oranges, lemons, and in fructose saturation — potatoes, carrots, onions, lemons.
It just so happens that every spring I cook a salad of Peking cabbage with fresh cucumber and herbs. We are ready to eat it almost every day (apparently, the lack of vitamins in the spring affects). Therefore, the name “Spring” was fixed for the salad.
Which two questions begin to interest almost every woman the most with the arrival of spring? In my opinion, the first of them is to feed your family with something useful during the spring vitamin deficiency, and the second is to lose a couple of kilograms accumulated over the winter. This salad will help to cope with these issues, in addition, it has another undeniable advantage – no more than 10 minutes are spent on its preparation.
