Depending on the level of purification, sunflower oil can be refined and unrefined. In the first case, the product goes through a number of procedures — hydration, deodorization, freezing, bleaching.
As a result, the oil is purified from harmful substances, free fatty acids, natural waxes. This oil is ideal for heat treatment.
Unrefined oil is treated minimally. It is filtered to remove heavy impurities, while all the benefits of the product are preserved. Unrefined butter is usually consumed raw, for example, added to salads.
To distinguish refined oil from unrefined oil and to use it correctly – there is nothing complicated here: refined oil is purified from natural precipitation, which, when heated, smoke and form carcinogens. This oil is perfectly amenable to any heat treatment, baking or frying. Unrefined cold-pressed oils are added to cold and ready-made dishes.
Sunflower unrefined oil will give the simplest vegetable salad the taste of childhood. After all, sunflower oil helps to remove excess cholesterol, cleanses blood vessels and normalizes blood circulation.
Sunflower refined refined oil is suitable for cooking on fire. The latest technologies allow it to be cleaned without the use of chemicals. Gentle refining preserves vitamins and natural amino acids in its composition. Suitable for deep frying.
If you are tired of meat dishes for the holidays, I suggest you cook a light and delicious dish – corn fritters and serve them with a salad of Peking cabbage with avocado.
For a long time, festive tables practically could not do without liver pates. And not only festive ones. Pate with butter is ideal for breakfast sandwiches, afternoon tea or just a snack. It certainly has a lot of calories. It was prepared from beef or pork liver with abundant addition of butter. So, today I’m going to make this pate. Only I’ll take the bird liver. I will also add butter to it. The oil must be of high quality. The liver, after frying with onions and carrots, was passed through a meat grinder a couple of times to get a homogeneous, tender mass.
Easy to prepare and to taste salad. For those who like salads, but want “something easier”, I suggest trying this option. You will need only 20 minutes of your time, fresh vegetables and liver. The result will please you.
Dear cooks, I want to offer a variant of a fresh crispy salad, which is very popular in our family. Peking cabbage, beets, pickles, a handful of green leaves – simple, fast, economical.
Show imagination, decorate the usual products when serving, season the salad with soy sauce, and the applause of consumers is guaranteed for you. And on fast days, salad will certainly decorate your table.
