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.
Quite simple to prepare and at the same time having a wide color and taste palette – this dish can be classified as dishes for “special occasions” and festive events. The combination of pea puree, cream and mint was a pleasant discovery for me!
A delicious dish for a lean menu. Peas give satiety, and baked carrots and onions with seitan give the illusion of the presence of meat. Seitan (wheat protein, vegetarian “meat”) in fried form, it is very similar to meat casseroles / pork rinds. Both tasty and healthy. Yes, peas contain a lot of vitamins, trace elements and minerals. It is well absorbed, normalizes metabolism, strengthens the walls of blood vessels, etc. And peas are healthier than potatoes.
I love this caviar cooking option. The main preparation of the dish does not require a large amount of oil, since some of the vegetables are pre-baked in a dry frying pan. Caviar turns out juicy and tender in consistency. Perhaps my version will also be useful to someone.
I offer you caviar from vegetables that are available all year round. An all-season dish, very convenient! Why borscht caviar? But because it is prepared from those vegetables that go into the traditional red borscht. For me, this recipe is a lifesaver. And as a snack, and as a side dish, and as an independent dish – a great option. Hot and cold. It’s easy! Delicious and healthy. Come in, maybe you’ll need a recipe.
I cooked according to this recipe (calculated) 12 times a season, everyone is delighted. There are, of course, many recipes for vegetable caviar on the site, but there are nuances. The recipe is simple even for a novice hostess. Delicious, fast and healthy!
I really liked to cook vegetables in a bowl Zepter without oil and salt. Oli get just perfect, delicious, bright and of course usefavul. And today I propose to cook vegetable caviar with chanterelles.
In autumn, when the harvest pleases with an abundance of vegetables, I often cook such caviar. Juicy, moderately spicy, perfect as a side dish for meat and fish, and just for a slice of bread – great! Cooking is very simple and fast. A light, low-calorie snack.
This recipe was born after the husband’s question, looking at the 16-kilogram beauty, he asked “is pumpkin caviar cooked?”. I decided to try it, we liked the result.
