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.
Fish casserole with crushed Borodino bread and buckwheat, in the filling for the omelet turned out very tasty, tender and fragrant, bread gives the casserole a special flavor. A decent dish for dinner with loved ones.
Very often I prepare such envelopes. Their filling can be very different: from mashed potatoes with herbs to sweet fruit and berry jam. Today I decided to add fried mushrooms and onions to the mashed potatoes. Lavash, as always, turns out thin and crispy, and the filling is very tender!
In my family, they are ready to eat this buckwheat even with meat, even without it. I’m cooking it now just like that, and I forgot that something might get boring.Buckwheat porridge turns out to be very tasty, crumbly, sweet and sour with a pleasant spicy aroma.
Buckwheat porridge and liver are a very useful combination. But not everyone loves and understands him. I suggest you cook a delicious and healthy pate of buckwheat with chicken liver. Great for canapes with black toast.
The casserole turned out to be extremely tasty! A minimum of effort, and the dish turns out – “you’ll lick your fingers”! Like ordinary buckwheat with chicken, but tasty and unusual. Do not hesitate to serve the guests on the table.
Very tender, rich, delicious cream soup. It is not only pleasant to the taste, but also very useful. It is recommended for recuperation after illness. This soup is suitable for all children and adults. From fairly simple products, a rather exquisite dish is obtained.
Very tasty, delicious homemade sausages. It is prepared with buckwheat porridge, minced meat and mushrooms. And they look just lovely – made of ruddy chicken skin. Try to cook and enjoy these sausages with beer or something else.
We really liked this combination of products, and the usual buckwheat porridge turned, practically, into an exquisite side dish. It turns out very tasty and juicy. I recommend you to try buckwheat for a new taste.
Juicy, fragrant, delicious and presentable! Familiar ingredients, cooked in a slightly new way and with slight nuances. Feel free to treat your guests with such a dish. They will be delighted with this yummy and will say that this is a restaurant dish. Try to cook – you will like it!
Delicious chicken fillet meatballs in milk, thick sauce with pickled cucumbers – the perfect combination of tender meat and spicy cream sauce! For lunch or dinner – the choice is yours. Summer residents, is this recipe just for you – are we trying it? An idea from the Internet with small additions, thanks a lot to the author!
