Onions in cooking are used in raw, boiled, fried, pickled and salted types. Although to preserve all the useful properties, minimal thermal exposure is recommended. Onions can be both a flavor seasoning for the main dish (and it is combined with meat, fish, rice, potatoes, flour products, cottage cheese, and other vegetables), and the basis of the recipe. Many national cuisines have their own “branded” culinary products, in which onions can be called a key ingredient: French onion soup, British onion pie, etc. There are some culinary tricks that will allow you to cook this product (or a dish based on it) as tasty as possible: If you add a little granulated sugar to the oil during frying, the onions will brown better. So that the chopped onion does not burn during sauteing, before sending it to the frying pan, you should roll the “straw” in flour. Then it will simply acquire a reddish hue. Onions can be added to minced meat not only to improve the taste, but also to extend the shelf life of the meat part. To get rid of onion bitterness in the manufacture of salads, raw onions are slightly scalded with boiling water, and hands and knife are smeared with wet salt.
When choosing onions, preference should be given to dense clean heads, without damage, holes and stains. The sweetness-bitterness of a vegetable depends not only on the variety, but also on the length of daylight in the place of cultivation (southern onions are considered sweeter), the mineral content of the soil, the softness of the climate, the abundance of precipitation, etc. For example, with a large amount of annual precipitation, sulfur is actively washed out of the soil, which creates prerequisites for growing a sweeter vegetable. However, in general, it is believed that white varieties have a stronger flavor and are better suited for filling pies, red and purple ones have a sweet taste and are well combined in salads and marinades, and the Spanish variety is softer and sweeter, as well as onions with yellow–brown husks are better suited for frying.
Salad for lovers of spicy. Bright rich and incredibly spicy salad of canned lobio beans with fried eggplant and mushrooms. It is prepared very quickly and does not require additional refueling.
A long time ago, in one of my recipes, I promised that I would share with you the preparation of these delicious cabbage rolls. I tried them for the first time at a rural wedding, about 35 years ago… and I still remember the taste and aroma. For real, these cabbage rolls languish in a wood-burning oven for almost 12 hours. They are placed in a large cauldron or clay jars with a wide neck – clay, and covered with dough on top. Oh, and the cabbage rolls were delicious, I’ll tell you! I have adapted the recipe to suit my conditions and taste, I hope you will like it. Well, if you get to the Ukrainian Bukovina, be sure to try cabbage rolls from sauerkraut, I recommend it!
I don’t know about you, but we have mushrooms… I ate potatoes with mushrooms or fried eggs with mushrooms, and now I have prepared a salad. It turned out very tasty and satisfying!
There are salads, which in themselves are a full-fledged dish, and not just a snack. A warm vegetable salad with creamy onion sauce from their category turns out to be satisfying and delicious.
Juicy, healthy, flavorful dish! Bright vegetables make it festive and elegant! With chili pepper for lovers of spicy! Even children can cope without pepper.
I suggest cooking tender, fragrant and very tasty tartlets with cheese and onion filling. These tartlets will decorate any festive table. Your family and friends will be delighted with them!
