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 recipe was born thanks to the heat, which we have already started, and my dislike of foam, which must be removed during cooking. Therefore, I decided to cook pepper in a new way, namely on the principle of smoking – when all vegetables and meat are stacked in layers, covered with a lid and languish for a couple of hours.
I’ve been using this recipe for a long time. Saves a week. I quickly took it out of the freezer, filled it with water, salted it, added seasonings and that’s it! The kitchen is clean, dinner is on the table!
A delicious and simple dish of chicken fillet with walnuts in milk sauce! It goes well with any side dish! It is prepared quite quickly, which makes the dish suitable for cooking at any time!
I offer you a very hearty and delicious eggplant soup. It can be cooked without meat (a great option for fasting) or make dense, rich meat. Cook with pork, lamb, chicken, turkey or beef. The recipe uses beef pulp, so the cooking time is indicated along with the meat stewing.
Sour pepper stuffed with onions and carrots can be called a delicious winter vegetable snack. Piquant, slightly spicy taste plus a very appetizing appearance. This snack will decorate any table.
I love and often cook liver with pickled or lightly salted cucumbers. This time I decided to try it with green salted tomatoes. It turned out very tasty!
Lazy stuffed pepper is a very tasty dish for every day. It is prepared incredibly simply, and tastes exactly like stuffed peppers. By the way, the cooked dish looks incredibly appetizing in the plate. Serve pepper ideally with sour cream, but you can also without it.
