Do not know how to cook vegetables? Vegetables stewed with pork - lick your fingers!
Vegetables are rich in cellulose and vitaminsedible parts of plants (tubers, stems or fruits). It is because of their useful properties that vegetables are so loved by people who want to get rid of excess weight, and are recommended for eating by nutritionists in all countries of the world.
Fiber promotes the disposal of the body from harmful substances, thereby contributing to the strengthening of human immunity. Vitamin-rich vegetable salads charge the body with vitality and vitality.
However, consumption of only raw vegetables goes toharm to health and even can cause indigestion. Therefore, in the diet, it is simply necessary to regularly include products that have been heat-treated. As you know, roasting is not the most useful way of cooking (because of the high oil content of the product), on the basis of which, most nutritionists advise eating stewed or boiled vegetables.
Quenching is a kind of final stage of frying. The products are made using sauce and spices. Vegetables stewed in a saucepan or cauldron are much more delicious than those that were stewed in a saucepan, however, like vegetables stewed on low heat with the addition of sour sauce (for example, tomato sauce). The entire procedure is allotted from 30 to 40 minutes.
So, what delicious dishes from vegetables can you cook yourself?
When mention of vegetables to mind involuntarily comefried zucchini or potatoes, but since we started talking about useful food, let's not be distracted: the most common dish from vegetables is ragout, that is, in other words, vegetables stewed with meat, fish or mushrooms. The researcher of culinary traditions V. V. Pokhlebkin advised not to take meat for meat on bone and use only flesh of young lamb, pig or calf for this dish.
Vegetable stew with pork
1 kg of pork meat cut into cubes and fry indeep frying pan (or kazanok) on medium heat, adding 50 g of water. Add 3-5 chopped tomatoes. Reduce heat, cover and simmer for about 10 minutes. Take 3 small eggplants, peel, finely cut into cubes and add to the frying pan (kazanok). The same procedure to do with zucchini (2-3 small zucchini), mix and stew for another 7-8 minutes.
After the specified time, add 2Bulgarian pepper, a bunch of green onions and 1 large (or 2 small) carrots. After 5-7 minutes, put the diced potatoes and chopped cabbage (enough ½ small crochet). Stew for another 6-8 minutes, season with herbs (a bunch of parsley and dill) and salt. Add vegetable oil in the amount of 2 tablespoons. After a few more minutes (4-5) put the chopped garlic head and 2 tablespoons of tomato sauce (pasta) into the frying pan. All thoroughly mix and fizzle for another 7-10 minutes.
Some cooks are advised before stewingto pass all the vegetables in a separate frying pan with oil, which means the initial roasting of all the vegetables separately and their subsequent addition to the total mass. Well - it's a matter of taste, but in the second variant it's important not to overdo it with butter, otherwise the stew will turn out to be too fat.