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.
There are several recipes for fish marinade on the site, but there is no such thing (which I was very surprised at). This is a recipe from a childhood spent in the Far East.
Azu is a Tatar dish, and there are many varieties of it in the world. As they say – every housewife has her own secret. I offer mine. It is less greasy due to the fact that not all the ingredients will be fried separately, as in the traditional recipe, but it is sharper thanks to the pickled garlic arrows.
A simple delicious dish made from ordinary roots. Our family loves this recipe very much. I’m waiting for fresh (as my mom says) vegetables to cook it. We usually cook this dish until mid-October.
Everyone knows that vinaigrette is one of the most delicious and simple dishes, and today I want to offer you my own version of the recipe for this dish, but I think that many people cook it in the same way.
An unusual vinaigrette recipe… It is prepared very quickly, simply and naturally. The taste is decent. I recommend to try it! We turned out very tasty, now I will often cook this vinaigrette.
Aza is usually made from beef or lamb. And we like a more tender version of this dish – using turkey. This is one of the most famous and widespread Tatar dishes.
Tartar Azu is stewed meat (beef or veal) with potatoes and pickles, tomatoes. I share with you my baking azu in Tatar. This dish is one of the most favorite.
It’s hot in summer and I don’t want to stand at a hot stove at all! However, the family needs to be fed in any weather, especially when there are a lot of hungry men in the family!
