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.
What could be simpler, as well as tastier!! Fresh pork fat with spicy onions and potatoes… it’s not just delicious – it’s incredibly delicious! Treat yourself and your loved ones with this delicious dish! Cook very quickly!
We always cook the tongue for the New Year, and almost always a quarter is not eaten. And for three years now, I’ve been putting a piece on purpose so that I can cook this salad later. Incredibly delicious and light. Tender boiled tongue, crispy vegetables, spicy onions. I highly recommend it. By the way, there is a stalked celery in the original, but we are not fans of this wonderful vegetable.
One of my favorite salads. Nutritious and gentle. I never salt this salad. Cucumbers, mushrooms and cheese give the right taste. There is a similar salad on the website, but this one is different.
I think that it can be prepared for a festive table in winter. In order to quickly prepare a salad, you need to pre-bake or cook the beets and store them in the refrigerator.
It’s cold outside, and the warm and delicious aroma of baked meat with potatoes comes from the oven to the kitchen. It is not a shame to put this dish on the festive table, the guests will be full and satisfied!
I present to your court a light diet soup. There are a lot of pumpkin soups, but while looking for a recipe, I realized that nothing suits me, then I added cream and potatoes (I can’t), celery and something else (I don’t like it). I decided to cook a kind of mix of recipes, your soup is a fantasy))) It turned out very tasty, fragrant, and most importantly fast and easy!
A very delicious dinner for the whole family, which is prepared very simply, but it turns out extremely tasty, we offer you to cook, the secret of this dish is in the sauce, which will give the dish an unusual taste and juiciness!
My mother and I have been preparing this salad all my childhood. Our family really liked him. Now I am my wife and mother and I also cook this salad. And when parents come to visit, eating this salad, we often remember the times of our childhood.
This is for those who love offal.. I am myself, except for the liver and the heart… Not a fan.. ))) Heart in a very delicate cheese sauce… It’s very tasty)
