the secret of cooking vegetables
Eat as many more vegetables! As Stanislav Lem liked to say: “People, like goats, should eat grass, they just haven’t understand! “. A few tips will help you take a different look at some vegetables. Vegetables have their secrets!
Stock Foto Vegetable secret
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Cooking vegetables
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Beet
You can not cook for a long time root vegetable for salad. Turn on microwave for maximum power and send beets to 5 minutes.
- Green oil
At the cottage a lot of greenery? I advise to chop fragrant spice and mix with butter. You can freeze the resulting mass in ice container, or just wrap the “sausage” in food film. In winter, you cut a slice, throw it into a hot potato and remember the bright summer! At the same time, greens do not lose their qualities. Gourmets prefer to harvest basil separately in this way, cilantro, parsley or dill.
- Grill will clean and preserve vegetables
Peppers can be quickly peeled and stored in it has a maximum of vitamins. To do this, place the peppers under a hot grill, and wait until the peel on them begins to burn. Then the cooled vegetables should be put in a bag and wait 15 minutes. Peppers are not only easy to clean, but also acquire an amazing taste.
- Quick corn
I borrowed this recipe from office workers. To quickly cook corn, they salt it, wrap it in wet cotton napkin and send to “cook” for 2 minutes. at a microwave.
- Sun-dried delicacy
Sun-dried tomatoes are considered not only an expensive delicacy, but also fashionable snack. I cook them perfectly in the oven. Strong cream you need to cut, add a little salt and send to the oven for hours 12. A temperature of 100 ° will make them soft, but not fragile. Can dream up with your favorite spices.
- Savoy cabbage
Savoy cabbage makes amazing to taste and incomparable beauty cabbage rolls. When choosing a vegetable, pay attention to the tips of the leaves. They must be elastic. This kind cabbage will quickly fade. And one more thing: the heavier Savoy cabbage, the more juicier and tastier.
These are the original secrets of vegetables, you’re talking about did you know that?
