Best Food Recipes 2023 Step by Step with Pictures
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.
Rutabaga goes well with any meat. Rutabaga is easy to replace with turnips, daikon, radish or radish (they are all relatives of the cruciferous family), but rutabaga, a needlessly forgotten vegetable, is more tender and juicy. Thanks to an unusual combination of ingredients, a wonderful juicy and crispy salad with a sharp-sweet taste is obtained.
I love this recipe for its versatility. You can add any product you like to the filling. You can even use a ready-made frozen vegetable mixture. If you use vegetables that contrast in color, you will get a very bright and festive dish. The amount of vegetables for the filling is optional and depends on your preferences. The dish can be served as a main hot or cold snack. You don’t have to bake the bird. If you stick to proper nutrition, then you can cook for a couple.
I propose to cook a delicious liver and vegetable pie for the New Year. It will look beautiful on a festive table. In the recipe I use vegetable preservation. The green peas are tender, the corn is juicy and moderately sweet, and the delicious gherkins are sharp and very appetizing crispy.