In article recommendations about use of vegetables are made so that in them as much as possible nutrients remained.
It is useful to know
– Many of those vegetables which we most of all tseyony for "backs", have also quite suitable "vershoks" in food. For example, from a zeyoleny tops of vegetable of a beet poluchayutsya the tasty hot soups, a cold beetroot soup. From a sveyozhy tops of vegetable of a radish it is possible to weld green Russian cabbage soup, holodyony to a botvinye.
– Vegetables for salad prinyato to cook in a peel – so in them remains more vitaminov. But in any case a beet, carrots, turnip, kartofel cook separately – don’t love these vegetables of the neighbourhood.
– When at a zhareniye potatoes stick to skovorode, usually complain about a frying pan. In vain! The ware here isn’t guilty! It is simple before frying, it is necessary to rinse slices of potatoes with cold water, and then slightly to dry a fabric.
– Early grades of belokoyochanny cabbage usually slegka taste bitter. Put it for 3-4 minutes in boiled water – bitterness ischeznet.
– If you started to extinguish cabbage, korenye – onions, carrots, a celery, petrushku – it is better to fry otyodelno, then the dish budet is more fragrant.
– After suppression a stuffed cabbage turned out voyodyanisty, nevkusnymi. The reason that you poured very many water or bulona in a pan.
– When cooking a rasyosolnik that at first put – cucumbers or kartofel? Certainly, kartofel, differently or cucumbers will boil soft, or kartofel will be rigid.
– Carrots often darken because it cleaned a blunt knife.
– That tomatoes soxranilis more long, put them in the enameled pan without a cover and put in a hoyolodilnik. If among them it appeared slightly burst, plentifully salt a crack.
– If you needed for cooking only a bulb half, another xranite, having salted a cut. Prigoditsya and scales. Protsezhenyonym broth from it it is possible to tint broths, and zayoodno to raise their pitatelyyonost, to enrich with vitamins.
– The green onions are better xranit dirty, without separating an arrow from a bulb, zavernuv in the moistened paper and a poyolietilenovy package – at the very bottom of the refrigerator, in a compartment for vegetables.
– The more small also is thinner celery and parsley roots are crushed, the more aroma is allocated by them at suppression. So them rekomenduetsya not to knife, and to rub on vegetable Terek.
– The faded greens of a petyorushka, a celery, fennel can be "recovered", if pomestit them for an hour per water with vinegar.
– If you have to boil potatoes, and you hurry, put in water a tablespoon of margarine or sliyovochny oil.
– Potatoes, svarenyony in a uniform, znachiyotelno are easier cleaned, if it to douse cold water.
– The cauliflower when cooking turns yellow. It won’t occur, if you snachala take it in holodyony water with addition of 6-percent of vinegar or limonyony acid, and then svarite in open ware on strong fire. It will be beyoly. That before suppression, it is best of all to extinguish tsvetyony cabbage in milk.
– Some like to make sour cabbage the whole heads of cabbage. It is in that case good to pour them krupnotolcheny grains of corn – the cabbage will be gentle and elastic.
– The boiled vegetables should be cast away at once on durshlag. And only color kapustu it is possible to take a little more in broth.