Vegetable oil is used in cooking all the time. These are not only salads with vegetable oil, but also any toasts for sauces, soups, second courses. Vegetable oil is also added to the yeast dough. Pancakes, fritters and pies are baked in vegetable oil.
The ideal oil for cooking and baking is coconut oil, even though it is unrefined. Feel free to grease a baking sheet or frying pan and even fry steaks.
Remember that 1 tablespoon of oil contains 120 kcal. Measure the oil with spoons, do not pour from the bottle. I recommend using sprays.
If you want to get the most out of the oils you use, combine 2-3 types, for example, linseed and olive oil for salads and avocado oil for baking. Diversity is the key point.
Vegetable oil is obtained when it is squeezed from the fruits, roots, seeds, stems of suitable plants. In principle, you can squeeze oil from almost any plant.
Most of the vegetable oil is triglycerides. Their content in the product is almost 97 percent. The remaining three percent are phosphatides, lipochromes, waxes, fatty acids, vitamins and tocopherols. In addition, these three percent of vegetable oil also contains substances that are responsible for the taste and color of the product.
Vegetable oil is divided into refined and unrefined. Unrefined sunflower oil is an oil with a richer aroma and taste. Since vegetable oil is made from plants, there can be no cholesterol in it by default, since cholesterol is a substance of animal origin.
I want to treat you to a delicious dish of chicken legs. Pitted, with cheese, Basil and sun-dried tomatoes. And to garnish with fragrant bulgur with vegetables and chicken broth, soaked in juice from hams.
Try this unusual dish. The site has options for cooking chicken with peanuts, but there is no such option. The taste is slightly piquant, the meat turns out to be fragrant, in an appetizing sauce.
Bright, rich buns, reminiscent of a Sunny, Golden autumn, with the most autumn vegetable-pumpkin! Not just with pumpkin, but pumpkin and chicken, sprinkled with a mixture of aromatic spices! Soft yeast dough with milk, buns are very good when warm.
I offer you an appetizer of pumpkin pancakes stuffed with chicken liver pate. I didn’t expect pumpkin and liver to go together like this. It’s delicious!
Korean cuisine is actively gaining a place in the menu of our families. I offer another option of a hot salad, especially string beans and cauliflower – a storehouse of minerals and vitamins. Treat.
