Vegetables form the basis of proper food. They are eaten plain, and also added to salads, peppers and other herbs. Today you will learn how to prepare stewed vegetables in a different way - in the oven, in a slow cooker and in a basic frying pan.
Secret information
Who cares about stewing vegetables with tedious and monotonous grass? It's not like that. For those who are on a diet and are looking for healthy food, gifts to the city prepared in this way will be an ideal option for the daily menu. We present to you simple recipes that do not require a lot of money and money. To prepare savory and low-calorie herbs, you can roast seasonal summer vegetables or add a winter mixture of cabbage, carrots and potatoes. Modern refrigerators, which are equipped with deep freezers, preserve the freshness of food.
Overflow of products:
How are stewed vegetables prepared? Everything is very simple:
1. We start with harvesting the potatoes. We peel the root vegetables and cut them into cubes, then place them in the multicooker bowl. Now let's take the carrots. We need to clean them, wash them well and trim them (cut into strips and cubes). Add to the potatoes.
2. Proceed until the cleaned tsibula is shaky. Best of all, it will be cut into sponges. We add the sirloin to the other vegetables.
3. One of the main ingredients of the herb is cabbage. Half of the cabbage is placed on a prepared board and cut into cubes. The trimmed cabbage is placed in a slow cooker.
4. Pour in a bottle of water. Salt and add your favorite spices. All ingredients are thoroughly mixed with a special spatula. I couldn’t select the “Gushinnya” mode and set the timer for 30 minutes. Vegetables prepared following this recipe can be served as a side dish or as a herb on their own. Let's enjoy your appetite!
Ingredients (per 4 servings):
How to cook stewed vegetables in the oven?
1. Peel and rinse zucchini, carrots, zucchini and potatoes. Now we need to give them more details. Potatoes are cut into medium-sized pieces, and zucchini and carrots are cut into circles.
2. Rinse tomatoes and peppers with tap water. Beremo gostriy nizh. We will detail the tsibula, tomatoes and peppers. This makes it easier to cover up the stench.
3. Pour sour cream into a deep cup (you can drink it), add a little salt and your favorite spices. Add the sauce to the vegetables. Let's mix everything well.
4. To prepare the herbs, we will use a special baking dish. The bottom is coated with olive oil. Add vegetables to sour cream sauce. Cover with a lid or pack with foil. Place the mold in the heated oven. We clock 45 minutes. While the vegetables are stewing, you need to remove and chop the greens. Parsley cream can be combined with cilantro and crepe. When the vegetables are ready, place them on plates. The top is filled with detailed greenery.
Vegetables stewed with minced meat
Product set:
- tomato juice - 1 jar;
- 300 g minced meat (chicken chi pork);
- middle tire;
- one carrot;
- cibulin;
- chasnik – 2 cloves;
- eggplant;
- greenery;
- bell pepper – 1 piece;
- spices.
Stewed vegetables (photo+instructions):
1. From now on you need vimity products. Tsibul and carrots are cleaned. Zucchini and eggplant are cut into medium sized cubes. What's next? Place the eggplant in a bowl, add salt and add 20 pieces of bread. The cabbage is very shaky, and the carrots are grated. Once the eggplant has steeped, you need to remove it from the salt.
2. Add a little olive oil to the frying pan. Let's coat the carrots and thyme. This is where we add the minced meat. At the hour of oiling, add spices. Once the minced meat is ready, you can add tomato sauce and vegetable juice. Don't forget to mix the ingredients.
3. Add any leftover vegetables, first sliced. Salt and pepper. Check for the moment when the heat is still boiling. Then we change the fire and extinguish it until ready. This process usually takes 15-20 minutes. Before serving the herb to the table, it is necessary to add additional chasnik and chopped greens.
How to prepare stewed vegetables so that the smell comes out juicy, aromatic and savory? For this reason, we need to follow the rules of the song. Axis actions from them:
- Before cooking, the vegetables must be washed, peeled, and then rinsed again with cold water.
- Once the potatoes and carrots are thoroughly stewed, then cut into cubes or cubes. Ale just not great discounts.
- If you want a healthy meal, try cooking vegetables in an aluminum or enamel bowl. As for the finishing boards, we recommend that you use glass and plastic ones.
- Vegetables may be cleaned immediately before preparing the herbs. Whoever is in a position to preserve as many brown rivers as possible.
Now you know how to prepare stewed vegetables. The recipes presented in this article can be appreciated by both gentlemen-cobs and those who have great culinary expertise behind them. Delight your family with tasty and brown herbs.
Vegetables are one of the most green food products. The stench can be used both as a garnish and as a main herb. They are prepared in different ways. For example, you can consider the option of stewing vegetables in a frying pan. This food has many secrets and subtleties that need to be known in advance so that the finished herb comes out as juicy and nutty as possible.
Zmist [Show]
Unique method
For the cob, it is necessary to note that stewing is a procedure that is in between boiling and frying. Essentially, there are two different principles of the process that come together here. In the first stage, the products are subjected to temperature testing in the presence of water, and in the other - in the presence of fat. This often explains how to stew vegetables in a frying pan. In addition, it is necessary to ensure that the process can take place under a closed lid. This enhances the thermal influx and allows you to achieve the desired result in a very short hour. When learning how to stew vegetables in a frying pan, you must first pay attention to the fact that such work requires specific utensils. It must be deep enough so that not only the products themselves can fit comfortably in the middle, but also the amount of water and fat is small.
Just like stewing vegetables in a frying pan, you also need to know that this process, in addition to the classic version, has a number of varieties:
- Tomlennya. The obrobka spends a trivial hour on low heat.
- Admitted. The products are stewed with just a little bit of water.
- "Confi". In this species, the main core for processing is olea.
Skinning of these options can be done in a frying pan. Everything lies in wait, which result will need to be rejected.
More practical
In Tushkovan there are people who try to lead a healthy way of life. Moreover, this method of processing allows you to preserve as much as possible the fermented substances that are present in the products. One of the main factors in this process is the hour. Apparently, for example, a lot of vitamins are gradually released during heat treatment. This means that the skin of the pine boiling water pours onto the finished herb. Vegetables are especially popular. People have long since appreciated her measles. Take, for example, eggplant. Humanity has known about this birth for a thousand reasons. During this hour, there was a lot of vicinity. They have already established what their living permits:
- increase the level of erythrocytes and hemoglobin in the blood;
- paint the robot nirok and pechenki;
- stimulate the work of the colon and intestines, relieving constipation.
In order to preserve these unique powers in the finished herb, it is necessary to know in advance how much to extinguish the eggplants. Of course, it is not advisable to include other types of processing (lubrication, preservation, etc.). For maximum benefit, according to the fakhivtsi, bring the stewed products themselves. There are a great number of recipes that can help transform the original purple fruit into pure relish. If we talk about how long to cook eggplants, then temperature plays an important role if thermal processing is involved. When the food is cooked on the stove, the boiling water will form and the ice will become thick. It is necessary to make sure that the vegetables require only a small amount of moisture. In this case, keep the temperature no higher than 82 degrees. On a medium fire, 10-15 khvilins are required for this, and on a small fire - no more than half a day. The spirit has a different mind. There the temperature can reach 170 degrees, and the hour frames are lost as well.
Zagalni rules
When choosing stewing as the main method of culinary preparation, it is necessary to consider how much to stew the vegetables so that they are not only juicy, but also become brown. Let the state farmers know that the product is important to the cook when it reaches the sweet world of softness. This means that you can already live it. Don’t wait until the fragrant little things are mixed on the mixed-color “mish”. The brown and delicious stench will never go away.
In addition, an hour of temperature treatment should be allowed to depend on the thickness of the fabric. Found, apparently, that the carrots and tsibulya were extinguished. Let's follow the list: potatoes, cabbage, zucchini and eggplant. The average hourly interval ranges from 10 to 30 hours. In some cases, in order to speed up the cooking process, a combination method is used, in which the products are first coated and then simmered in the presence of a small number of vologgers. In addition to everything else, this technique allows you to make your hedgehogs aromatic.
Ovocheve stew
Vegetables are most often cooked to make soup or stew. And as additional ingredients, meat, legumes or mushrooms can become contaminated. All should be stored according to the recipe, gentlemen. For example, you can see how to stew cabbage and vegetables in a frying pan.
This is a popular herb, for its preparation you may need:
4 potatoes, 1 carrot, salt, 6 tomatoes, 200 grams of cabbage, pepper, cibulin, 2 chasnik cloves, 250 grams of zucchini and olive oil.
In this case, the following order of actions may apply:
- The beginning of the vegetable needs to be detailed. To do this, cut the cabbage, zucchini, tomatoes and potatoes into cubes, the zucchini into rings, and grate the carrots using a vikory grater with wide openings. The watchmaker can simply be chopped with a knife. Pieces of food are approximately the same size.
- Now you need to place some of the vegetables in the frying pan. You need to harvest it in this order: potatoes – cabbage – carrots.
- Pour water over them and simmer for 5 minutes at low boil. It is Ridina's responsibility to cover up the bottom ball.
- Add tomatoes, zucchini, a dash of salt, water and chew the sample for another 3 minutes.
- Lightly coat the cibul in olive oil, and then add to the vegetables and simmer until ready.
- Add fire, add chasnik, stir and cover with a lid. In such a situation, the products are guilty of 6-7 hvilins.
After this you can serve it to the table.
In total:
To prepare stewed vegetables, you can use whatever set of vegetables you use. I took white cabbage, tsibul, carrots, chasnik, sweet pepper, frozen green peas.
1. Wash all the vegetables, dry them and chop them coarsely - preferably to prepare them later, then you will need to quickly add them to the frying pan for greasing.
2. Heat olive oil in a frying pan.
3. Throw the large cibulin, cut into medium or quarter rings, into the frying pan, gently stir so that the cibulin easily accumulates around the sides.
2. Crush the clove of chasnik with a knife and cut into pieces, add to the tsibul.
3. Carrots, cut into a medium cube, add next, stir, continue to grease.
4. Add cabbage immediately, cut into large squares. If you are ready to find something else, mark the readiness with the pulp of the cabbage. Salt and pepper everything.
5. When the cabbage mayzhe is ready add|add| chopped pepper.
6. Finally, add the green peas, maybe a splash of water and bring the vegetables to readiness under the lid.
If you like your vegetables soft and boiled, then just add more water and simmer until the pulp is soft, but remember that the bark from such a herb will be minimal.
7. Serve the greens as a side dish before the meat and fish, or the herbs will be tasty on their own. You can soak the vegetables with lubricated pots or sourdoughs.
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Calorie content of products available in stock
- Sweet pepper – 27 kcal/100g
- Carrots – 33 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dried carrots - 275 kcal/100g
- Chasnik - 143 kcal/100g
- Black pepper - 255 kcal/100g
- Parsley – 45 kcal/100g
- Canned green peas - 55 kcal/100g
- Fresh green peas – 280 kcal/100g
- Sil - 0 kcal/100g
- Tsibul ripchasta - 41 kcal/100g
- White cabbage - 28 kcal/100g
- Boiled white cabbage - 21 kcal/100g
- Olive oil - 913 kcal/100g
Calorie content of products: White cabbage, Bell pepper, Cybula ripchasta, Carrots, Chasnik, Green peas, Parsley, Salt, Black pepper, Olive oil
Before winter, our body must absorb more vitamins and other nutrients in order to resist colds and flu. Nature has given everything away, and generous people are now ready to give us all their valuables, and then they will find original recipes on how to properly sauté vegetables in a frying pan.
With our current culinary program, you are guaranteed to learn how to prepare wonderful herbs for lunch and dinner with crust for your health and figure.
When starting to prepare stewed vegetables at home, it is necessary to understand that there are three types of stewing:
- Tomlennya. For this type of vegetables, cook them at a low temperature under a lid with hot juice, or with a minimum amount of water, let them sit for three hours: from the first day until the second year.
- "Confi". Here we talk about cooking vegetables in a frying pan, where the main substance of this heat treatment is oil.
- Admission is an express method of extinguishing, which takes place on medium or high heat with added water or sauce, and this process takes 10 to 25 minutes.
In order to maximize the conservation of brown matter in the product, the best method is to extinguish the vegetables. However, in order to effectively extract the delicious, beautiful and cinnamon herb, it is necessary to respect the specific hour of cooking of each vegetable.
How long does it take to simmer the vegetable stew - place it in the first bowl depending on the strength of the ingredients:
- Potatoes, carrots, eggplant, white cabbage and broccoli are stewed for 20 to 30 minutes. In addition, these ingredients need to be added to the pan first.
- To cook tsibula, beets, cauliflower, green pickle and zucchini in a frying pan you need 15 khvilins.
- Green peas and sweet peppers will be ready for 10 minutes.
- The most common vegetables that can be added to a dish are tomatoes and young zucchini.
- As for the aromatic part of the stew - a little time and greenery, then put them in the pan during the rest of the cooking phase, a couple of minutes before turning on the stove, so that the stench does not ruin its aromas.
- It takes the longest time to extract corn and kvass. Therefore, before simmering them in the sauce or adding them to the vegetable stew, boil the grains in salted water for 40-120 minutes.
And only after boiling, they can be added before the stew (should be done in the middle of cooking).
It is important to speed up the cooking time of stewing vegetables, and immediately create a fragrant herb, using a combined cooking method: frying the dough over high heat until all the ingredients are golden brown, and then simmering them thoroughly. with sauce or water for 15-20 hvilins.
warehouses
- Eggplant – 1 pc. + -
- Pork (fillet) – 250-300 g + -
- Cabbage (colored or white cabbage) - 500 g + -
- Tomato paste - 60 g + -
- Cybula ripchasta - 2 pcs. + -
- Carrots – 2 pcs. + -
- Sil - for relish
- Peppercorns - 10 peas + -
- Bay leaf - 1-2 leaves + -
- Roslinna oliya - 80 ml + -
- Purified water - 1/2 bottle.
- Cilantro (greens) - 1-2 bunches + -
- Chasnik - 4 cloves + -
Add everything to the shopping list Vidality everything zi shopping list Shopping list
How to simmer meat and vegetables in a frying pan
If you don’t know what is so casual and inexpensive to prepare for dinner, then we can help you find out by getting to know the simple meat stew recipe, which is based on the traditional Georgian herb - chanakhi.
The dish prepared here is very simple, so creating a dinner with your own hands in the style of Caucasian cuisine will definitely be a great success.
- Slice the pork into thin slices and fry them over high heat until golden brown. Then we add the meat, sliced \u200b\u200bto slices, tsibula and fry everything at once until the golden crust of the tsibul.
- Then add the carrots, cut into small cubes, into the frying pan and, with constant stirring, fry them until ready (3 minutes). After this we transfer the meat and vegetables from the frying pan to a plate.
- In a container that has been filled, coat both sides until the eggplant turns red and cut into slices. Then we clean them up as well.
- Now, in a frying pan that has been stirred, coat the cabbage with 7-10 pieces.
- Add tomato paste and a mixture of ingredients: meat and vegetables, eggplant, salt, pepper, bay and water. Under the lid on a small fire, we extinguish the grass with 20 khvilins.
- 5 minutes before the end of cooking, add chopped greens and grated greens to the stew.
In the current rhythm of life, production is a useful procedure for active and busy government workers. Frozen vegetables in this way are simply a boon for those who are watching their figure.
You can cook them in a frying pan without oil, and changing combinations of vegetables, you can use different herbs every day.
The shortest and most delicious option is cauliflower stew.
warehouses
- Frozen cauliflower – 200 g
- Mexican sumish – 300-400 g
- Shallots - 2 pcs.
- Strong kitchen - for relish
- Sumish of peppers - to relish
- Green crop – 1 bunch
- Water – 50-100 ml.
How to simmer vegetables without oil in a frying pan
- All the frozen vegetables are simmering in the frying pan: cabbage and soum, and also add the tsibul, shredded into thin circles.
- Salt and pepper the products for relish, pour in water and simmer 20 vegetables under the lid over medium heat.
- After 20 quilins, pour the shaken greens into a frying pan, mix everything and bring at least 5 quilins to readiness.
When the stew is ready, it has a high value and minimal calorie content. In addition, this is a great side dish for steamed chicken in soy sauce; you can watch the recipe with video on our website.
Tender chicken fillet in soy sauce
We’d like to share another dietetic and simple recipe for stew with chicken breast today. Regardless of the large number of products in the ingredient warehouse, homemade herb and malt are prepared.
warehouses
- Chicken breast – 1 pc.
- Fresh or frozen green peas – 100 g
- Fresh or frozen corn - 100 g
- Pod kvass – 200 g
- Bell pepper (chervony and zhovtiy) – ½ pcs.
- Dovgyi rice – ½ bottle
- Shallots – 3 pcs.
- Creep – 50 g
- Soy sauce - for relish
- Turmeric - ½ tsp.
How to extinguish the trigger with vegetables in a frying pan
- A bunch of chicken is cut into small cubes and coated in a frying pan with 10 pieces of thinly shredded chicken.
- For an hour, we hang the rice in the pan and fill it with 1.5 bottles of water. Add salt to the water until it tastes good and cook the rice until cooked.
Since boiling rice for you is converted into regular flour, then our selection of culinary delights will be relevant for you.
- Boil the corn grains in salted water for 40 minutes.
- Bell peppers are cut into small squares, kvass pods are cut into 5-centimeter cubes.
- After this, all the vegetables, peas, as well as boiled rice and corn are boiled until the greased chicken and broccoli are served.
- Pour soy sauce and a little water into the dish, add turmeric and crushed crepe.
Stew stew 20 hvilin under the crust in the middle fire.
Fragrant fish fillet and stewed vegetables with potatoes are an ideal option for the Christmas table. You don’t really need an oven for successful baking, everything is cooked so well in a frying pan.
warehouses
- Ribi fillet – 1 kg
- Potato – 6 bulbs
- Cybula ripchasta - 1-2 heads
- Tomatoes -2-3 pcs.
- Fresh pecheritsa – 200 g
- Hard cheese – 80 g
- Strength behind the relish
- Mayonnaise – 3-4 tbsp.
How to simmer fish and vegetables in a frying pan
- Peel potatoes, tomatoes and cibul are cut into thin rounds, fish into portions, mushrooms into thin slices.
- Mayonnaise is diluted with a small amount of water to extract its contents.
- Sir threema on third.
- In a frying pan, coat the mushroom pie until golden brown.
- With an empty frying pan on the heated bottom, place potatoes evenly (half of the roasted bones), then a ball of zibula with mushrooms, on top of them fish, tomatoes, mushrooms, potatoes, and cover everything with tomato rolls.
The skin ball must be salted, but not at all, just a little bit at a time, so as not to oversalt the dish with salt.
We check the readiness of the grass for the potato plant. As soon as the potatoes become soft and loose, we mix out the distilled water and place the mixture on plates, decorated with your favorite chopped greens.
Having tried the recipes we have put together in practice, you will no longer suffer from food problems like sautéing vegetables in a frying pan. There is nothing simple or original about this herb. Available products are the least powerful, and you won’t be affected by hot poisoning.
Foldability of preparation: Seredno
Preparation time: up to 1 year
Vegetarianism: ovo
Kitchen: Homemade
Number of servings: 1 serving
Stretch type: Others
Ingredients for baby stewed vegetables for 1 serving:
Recipe for preparing baby stewed vegetables in crumbs
Such stewed vegetables are even more juicy and nutty. Stinks, first of all, do not lubricate with oil, but otherwise they undergo thermal processing, which reduces their nitrates and other wasteful chemical substances by tens of times. In addition, people with pickling problems often cannot eat raw vegetables and lubricated herbs. For anyone with such a condition, such vegetables are simply irreplaceable. For the cob, you need to coarsely chop the tomatoes, cut the pepper into large slices or strips.
The zucchini needs to be thoroughly peeled, otherwise the stench will take a long time to quench. In zucchini it is not tough.
Heat the frying pan well and add peppers. Brush it on a dry frying pan for about 4 minutes and then add the zucchini. Place the tomatoes 7 days after the zucchini. Greens can be placed on top. After you add the tomatoes, simmer the vegetables for another 7 rounds in the oven, then cover with a lid and simmer for 10 rounds on low heat. If there is a lot of juice, you can take the crumb. Now steam the whole countryside and the vegetables are ready. The stench lingers, soft and juicy. Salt the vegetables only after cooking is complete.
It is best to serve this side dish before dietary meat and other boiled, stewed, baked meats. Such vegetables are strong, light and do not compromise on the savory taste of the cheese. Stay healthy "I am!
Analysis of herbs based on ingredients
product
proteins
fat
Vugilla.
kcal
Sweet bell pepper
everything in the dish:
total in 1 serving:
Vegetables are one of the most green food products. The stench can be used both as a garnish and as a main herb. They are prepared in different ways. For example, you can consider the option of stewing vegetables in a frying pan. This food has many secrets and subtleties that need to be known in advance so that the finished herb comes out as juicy and nutty as possible.
Unique method
For the cob, it is necessary to note that cooking is a procedure that is in between boiling and frying. Essentially, there are two different principles of the process that come together here. In the first stage, the products are subjected to temperature testing in the presence of water, and in the other - in the presence of fat. This often explains how to stew vegetables in a frying pan. In addition, it is necessary to ensure that the process can take place under a closed lid. This enhances the thermal influx and allows you to achieve the desired result in a very short hour. When learning how to stew vegetables in a frying pan, you must first pay attention to the fact that such work requires specific utensils. It must be deep enough so that not only the products themselves can fit comfortably in the middle, but also the amount of water and fat is small.
Just like stewing vegetables in a frying pan, you also need to know that this process, in addition to the classic version, has a number of varieties:
- Tomlennya. The obrobka spends a trivial hour on low heat.
- Admitted. The products are stewed with just a little bit of water.
- "Confi". In this species, the main core for processing is olea.
Skinning of these options can be done in a frying pan. Everything lies in wait, which result will need to be rejected.
More practical
In Tushkovan there are people who try to lead a healthy way of life. Moreover, this method of processing allows you to preserve as much as possible the fermented substances that are present in the products. One of the main factors in this process is the hour. Apparently, for example, a lot of vitamins are gradually released during heat treatment. This means that the skin of the pine boiling water pours onto the finished herb. Vegetables are especially popular. People have long since appreciated her measles. Take, for example, eggplant. Humanity has known about this birth for a thousand reasons. During this hour, there was a lot of vicinity. They have already established what their living permits:
- increase the level of erythrocytes and hemoglobin in the blood;
- paint the robot nirok and pechenki;
- stimulate the work of the colon and intestines, relieving constipation.
In order to preserve these unique powers in the finished herb, it is necessary to know in advance how much to extinguish the eggplants. Of course, it is not advisable to include other types of processing (lubrication, preservation, etc.). For maximum benefit, according to the fakhivtsi, bring the stewed products themselves. There are a great number of recipes that can help transform the original purple fruit into pure relish. As we say, temperature plays an important role here when thermal processing occurs. When the food is cooked on the stove, the boiling water will form and the ice will become thick. It is necessary to make sure that the vegetables require only a small amount of moisture. In this case, keep the temperature no higher than 82 degrees. On a medium fire, 10-15 khvilins are required for this, and on a small fire - no more than half a day. The spirit has a different mind. There the temperature can reach 170 degrees, and the hour frames are lost as well.
Zagalni rules
When choosing stewing as the main method of culinary preparation, it is necessary to consider how much to stew the vegetables so that they are not only juicy, but also become brown. Let the state farmers know that the product is important to the cook when it reaches the sweet world of softness. This means that you can already live it. Don’t wait until the fragrant little things are mixed on the mixed-color “mish”. The brown and delicious stench will never go away.
In addition, an hour of temperature treatment should be allowed to depend on the thickness of the fabric. Found, apparently, that the carrots and tsibulya were extinguished. Let's follow the list: potatoes, cabbage, zucchini and eggplant. The average hourly interval ranges from 10 to 30 hours. In some cases, in order to speed up the cooking process, a combination method is used, in which the products are first coated and then simmered in the presence of a small number of vologgers. In addition to everything else, this technique allows you to make your hedgehogs aromatic.
This is a popular herb, for its preparation you may need:
4 potatoes, 1 carrot, salt, 6 tomatoes, 200 grams of cabbage, pepper, cibulin, 2 chasnik cloves, 250 grams of zucchini and olive oil.
In this case, the following order of actions may apply:
- The beginning of the vegetable needs to be detailed. To do this, cut the cabbage, zucchini, tomatoes and potatoes into cubes, the cibul into rings, and grate the carrots using a vikory grater with wide openings. The watchmaker can simply be chopped with a knife. Pieces of food are approximately the same size.
- Now you need to place some of the vegetables in the frying pan. You need to harvest it in this order: potatoes – cabbage – carrots.
- Pour water over them and simmer for 5 minutes at low boil. It is Ridina's responsibility to cover up the bottom ball.
- Add tomatoes, zucchini, a dash of salt, water and chew the sample for another 3 minutes.
- Lightly coat the cibul in olive oil, and then add to the vegetables and simmer until ready.
- Add fire, add chasnik, stir and cover with a lid. In such a situation, the products are guilty of 6-7 hvilins.
After this you can serve it to the table.
She showed me how to grease without oil in a basic frying pan (without non-stick coating). Mom is so shy about greasing the pancakes.
It seems to me that I thought about this method of dressing a long time ago, but perhaps I didn’t give any meaning. And now, if you live a healthy way of life, nutritional lubrication without oil (or any other fat) is less relevant for you.
Vikoristovvatimemo zvichaina cibul.
We take medium-sized cibulin and cut it in half (or rather across). The lushpinnya doesn’t have to be removed, it doesn’t matter. 
Rub the heated frying pan with half of the cibulini. The tsibulya covers the metal surface with a thin layer.
After this we put the dough into the frying pan.
As you know, I have an original chavun pan - without Teflon, ceramics or any other fashionable coatings.
A bunch of words about the test. I’m preparing even baby milk, the recipe for which I’ve included. It’s just that earlier my “dieticism” was fueled by the fact that I had to either pour olive oil into the frying pan (and the bread came out slightly greasy, which didn’t help me much), or grease the frying pan with lard (which didn’t help me too much). And now, with a new method of lubricating, the recipe is at your fingertips. 🙂
As you know, the process of lubrication without oil goes well. Mlinets does not burn.
The first few things I hired lubricated without problems. Then, however, I hovered for an hour in front of the TV screen (they showed the same story and forgot about the hour) and burned for five minutes. Ale more, less saturated, not burnt or on oil - just lubricated much more, less necessary.
As you can imagine, before pouring a new portion of dough onto the surface of the frying pan, you need to re-coat the surface of the pan. The cibulin trout becomes lubricated and turns brown.
During the greasing process, I cut the balls several times, which were browned, in order to coat the frying pan with fresh cibul juice.
Before the speech, turning over the baby, I immediately tried to rub a little bit of the metal under them. Sometimes it came out, sometimes it didn’t. The results all turned out miraculously.
A photo of the finished product is posted on the cob of the article. In my opinion, it turned out okay.
The taste of the milk, greased without oil, reminded me of the lavash that I had previously baked from the same dough. The baking in the oven was starting to become moist: it took more than an hour and became more intense. Now, with the new childish method of frying the result, the result is less equal and I choose a frying pan rather than an oven.
I don’t know how you can smear potatoes, meat or fish with additional cibul juice. Possibly, and no. But for me there is no tragedy in this, even I. 🙂 Shvidshe for everything, this method is suitable only for the purpose of lubricating even the squid (and other subtle things).
I also don’t know what to use to spread some of the sweet dough, even though I don’t eat zucchini (maybe that’s why 🙂) and my babies don’t mix it.
If anyone knows any useful ways to lubricate without oil or other fat, please write in the comments. 🙂 I’ll be glad!
We wish everyone a good appetite and wonderful health! Put more pressure on it.
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