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.
Lean cuisine is actually delicious food, and it’s easy to cook it! I offer you, my dear cooks, a simple recipe for a delicious salad, you can say lean Olivier, which can be prepared quickly and without much expense!
I offer a very simple recipe for cooking green peas with bacon. This is a classic side dish of English cuisine. It is prepared quickly, can be used as a side dish or an independent dish.
I suggest you prepare a recipe for a salad of crab sticks with beans. My mom called it Bob. In this dish, the most satisfying and nutritious product is beans. It replaces meat. The salad turns out not only delicious, satisfying, but also beautiful. Colorfulness is given to it by its ingredients.
As you know, there are a lot of fresh vegetables in autumn. I want to cook everything fresh and not miss anything. That’s why I want to offer Julien a light dinner. A very tasty and light dish.
I want to share with you a very interesting recipe for casserole of vegetables and minced meat. The taste is so amazing that the dish will become a worthy decoration of the festive table, although I cooked it as a regular Sunday dish.
A warm salad with a very spicy taste, lots of greens, slightly crispy vegetables, mushrooms and chicken is a full-fledged source of vegetable protein. It is very good as a main course for dinner – light and at the same time satisfying, if you want a salad as a side dish – it is fine and cold. There is always a place for this salad at a picnic.
The beautiful name of the recipe corresponds to a quite presentable salad. I really love chickpeas, but I don’t know many recipes with it. Therefore, I could not pass by such a salad. Who would have thought that simple ingredients would make such a wonderful salad. Simple, beautiful and very tasty!
Tender casserole with minced meat, broccoli and cauliflower. An ideal disc for both everyday dining and for receiving guests. The casserole can be prepared in advance, the day before the appointed hour, covered with cling film and put in the refrigerator, and bake shortly before lunch or dinner.
