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.
Such rolls are prepared simply, without much of Your participation, only a little time. And another big plus – you can cook in advance, and when serving only warm up. But this is important in the new year’s eve mess. I recommend it.
I propose to prepare a simple but delicious snack for the festive table-eggs stuffed with mushroom filling. Simple preparation of available products. Mushrooms in this recipe can be used both dry and fresh (for example, mushrooms).
Stuffed eggs can be with a variety of fillings, one of our favorites is with herring, potatoes and Apple. The snack turns out very tasty and flies instantly.
I offer a very simple recipe for stuffed eggs. There are many different fillings on the site, but there is no such thing. If you like pork rinds, you should love these stuffed eggs: easy to prepare, hearty and delicious.
A delicious, hearty snack with a bright and unusual taste. The appetizer can be served as a full-fledged salad or put the salad on a slice of black bread and serve with herring.
Stuffed eggs are the world’s cold appetizer of all time. What to fill the eggs – this is a space for our imagination. I have a spicy applesauce with grain mustard and parsley today.
