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.
I suggest you prepare a delicious, hearty bean salad for the New year’s table. And for creativity, I advise you to serve it in tartlets made quickly and simply from toast bread.
The salad is delicious, filling, and has a soft sweet taste due to the fried vegetables. Cucumbers and onions crunch pleasantly. Despite the simplicity of preparation, this salad is suitable for family dinners, and for festive feasts. It can be a self-sufficient dish, or it can serve as a side dish for fish, for example.
Salad for lovers of spicy food. Bright rich and incredibly spicy salad of canned Lobio beans with fried eggplant and mushrooms. It is prepared very quickly and does not require additional refueling.
“Fideua” comes from Valencia, a variation on the theme of paella, but with vermicelli instead of rice. You can taste it all year round in almost any restaurant in Spain, and each hostess, as expected, has its own recipe. Someone cooks with a thinner vermicelli, someone with a thicker one, with peeled shrimps or whole ones, with squid or cuttlefish… But one thing is always present here — an indescribable feeling of the sea!
Pate on the festive table will be very useful. This is a hearty snack, prepared in advance, easily and quickly. And the addition of Bavarian mustard will give a piquant touch to the taste. Recommend.
A light snack in the form of rolls is suitable both for a festive table and for every day. Cooking will not be difficult, and the result will please vegetable lovers. A pleasant garlic ostrich is harmoniously combined in this dish with the juiciness of tomatoes and the softness of eggplant.
