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.
It is prepared easily and quickly, looks beautiful, but most importantly, it is delicious and satisfying. Stuffed thighs even on a festive table is not a shame to serve.
I offer You a recipe for mushrooms stuffed with vegetables. It turns out a very beautiful and delicious hot appetizer, which is perfect for a festive table.
Our potatoes are the most delicious! Do you want to know why? Watch as we cook it over the fire. For her, we took delicious brisket, fragrant mushrooms, selected potatoes, onions and garlic. Do you already smell this fragrance? Easy, fast and delicious!
Tender Turkey meat under a potato coat with sour cream and cheese, baked in the oven – this is a simple and delicious dish that can be served for lunch or dinner both at home and in nature.
Such a dietary snail or roll of cottage cheese dough with corn and wheat flour. In the filling, I took seasonal vegetables and forest mushrooms: aspen and boletus. You can take any mushrooms, including mushrooms and oyster mushrooms. Of course, it is delicious and less calorific than regular pies.
Delicious chicken meatballs in a fragrant sweet and sour sauce-a delicious dish that is prepared simply, and the result will not leave anyone indifferent.
We, like many people on our Planet this year, for known reasons, lost the opportunity to go on a trip. We are content with viewing photos. And now it’s time to remember how we went to Asia. And so I wanted to cook something in the Chinese style! So I suggest you enjoy delicious and tender meat. You can also use this recipe to cook chicken.
A very simple salad of the usual set of vegetables – potatoes, carrots and onions, but with the addition of herbs, spicy coriander, arugula and coriander seeds!
