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.
This salad I tried in a Chinese restaurant, very simple and uncomplicated, but at the same time delicious. Sometimes I just eat it with bread. It is prepared in 15 minutes.
Very light, but at the same time satisfying salad. Low in calories, ideal for losing weight and fasting. Even if your table is bursting with an abundance of food, this salad will not leave a single gram!
Baked vegetables are good and delicious both on their own and as a side dish. This salad is easy to prepare on a picnic or at the cottage. And for a change, you can add a salad sauce.
We already know a thousand proven marinades, and still can not stop… Here and today shish kebab in a new marinade for us, in tomato juice with lemon and with the addition of cumin. Very tasty! Help yourself.
Buckwheat porridge with meat is a very tasty and nutritious dish. This dish is prepared exactly according to the same scheme as an ordinary pilaf with rice.
