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.
Salad for lovers of spicy. Bright rich and incredibly spicy salad of canned beans with the addition of fried eggplant and mushrooms. It is prepared very quickly and does not require additional dressing.
Tender, juicy, delicious, flavorful – and it’s all about turkey zraz with a filling of cottage cheese, feta and mushrooms. A dish for everyday life and holidays!!!
Warm salads are ideal for autumn and winter evenings. I want to share one of them – with bright pumpkin, crispy bacon and slices of cheese. The salad turns out to be hearty, flavorful and very tasty.
I suggest you try this delicious and fast enough salad. Smoked fish, rice and fresh cucumber are perfectly combined with each other. This recipe can be prepared for a festive table.
Pumpkin puree soup with an Indian twist. You will get a wonderful, spicy and creamy soup from a minimum of products, which can be supplemented with raw smoked sausages.
Let’s diversify the collection of autumn-winter salads! A bright, flavorful and satisfying salad, where the two ingredients that set the tone for this salad are beets and mushrooms!
