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.
Potato salad from the treasury of Mediterranean cuisine. Cold potato salads are very popular in German cuisine. This salad will be very good as a side dish for hot summer days, for picnics, kebabs and for serving.
Thick, but at the same time light soup. And the addition of lemon makes it special and original. A good option for a varied lunch menu for those who are on a diet and for those who observe Lent.
Sometimes the simplest recipe, when everything is prepared without problems, without dancing with a tambourine, is sometimes surprisingly good on fasting days according to these recipes.
A simple snack of chickpeas in pita bread. The delicate taste and high nutritional value of chickpeas are very useful, it turns out very tasty. These are, one might say, pies in a hurry. If there are pre-fried mushrooms and boiled chickpeas. I cook it the night before. We give cooking time without boiling chickpeas. It can be cooked in a slow cooker, which will save time.
A delicious and satisfying dish for spinach lovers. True, there is a special kind of pasta for making cannelloni, but it seems to me that my method is a little simpler.
Mushroom hodgepodge is a delicious and rich soup, the recipe for which is simple. And it is the recipe for mushroom pickle that I want to share with you today.
