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.
All the options for potatoes, cereals and stewed cabbage are boring to me, and I found this delicious recipe with string beans. A very tasty and simple recipe!
Traditionally, the side dish is not given much importance – it is prepared faster and easier… so as not to disturb. I suggest you diversify your diet and cook a delicious and healthy side dish. Dedicated to all those who care about their health and figure.
One of the most favorite side dishes in our family. Cabbage turns out to be delicious, tender and fragrant. And a little trouble. In general, I can’t help but share!
Do you love pate as much as I do? You can cook a version without butter. The structure of the pate is tender, melting, you can put any greens and every time there will be a new taste!
Baskets of eggs with herring pate. Prepare this snack easily and quickly. Very colorful, it will look great on a festive table. Guests will be surprised not only by the appearance, but also by the taste.
Well, how can you not love this pumpkin, at least for its sunny color? Even ordinary potatoes can be made brighter! I understand that, most likely, this dish is too simple and modest, but it can create a “Bright mood”!
If you remove the seeds from the eggplant, no one will guess that it is an eggplant. So you can serve it with potatoes… like mushrooms. But I do not deceive my household and serve as a side dish. Be sure to try it!
Cooking is easy and relaxed! It turns out a fragrant, delicious, juicy dish. You can use any mushrooms, and if you still have stocks of mushrooms for the fall, you will get even more budget. The potatoes remain smooth on the dish, do not break, do not stick together. And the cooking process will please you, as it will take place almost without your participation.
The taste of red lentils is tender and mild. Red lentils contain valuable vegetable protein, fiber, a minimum of fat, omega-3 and omega-6 fatty acids, B vitamins, folic acid, phosphorus, iron, magnesium and calcium, which is especially necessary in fasting.
