Best Food Recipes 2023 Step by Step with Pictures
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.
A recipe for those who watch their weight. A recipe for supporters of healthy eating. Recipe without increasing the caloric content of food additives (without frying cakes, without mayonnaise). A recipe from ordinary products. A recipe that does not require a long fuss in the kitchen. And also a recipe for those who love the natural taste of products that are not “clogged” with different sauces.
One of the most popular salads in Chinese cafes in China and on the border with it. Our restaurants also prepare this. Very satisfying at the expense of peanuts.
Yes, another liver pie. But not ordinary, but with a secret. Rather, with a twist, which is the addition of buckwheat flour. This makes the cakes so tender, delicious, fragrant… My husband, a big fan of liver cakes, when he tried them for the first time, was delighted and said that he had never eaten a tastier liver cake! Since only such and especially for him!
