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 Vegetable salads are a major source of fiber, vitamins, and minerals. The more we eat plant foods, the healthier the body. For us, salads are both an appetizer and a delicious side dish, so you can use them in unlimited quantities and several times a day. Certain knowledge is required in order not to spoil the taste of the vegetables used and diminish their benefits when preparing salads.
Wash your vegetables very thoroughly so that no sand or dirt is left behind, which can cause an unpleasant taste and gnash on your teeth.
Cut salads with sharp, standardized stainless steel knives. Cut the peel, if necessary, carefully and thinly, because the most valuable biological substances accumulate under it.
Engage in slicing salads before serving, but if you still cook in advance, in no case season vegetables with oil, vinegar or sauce, do not salt. In this case, store the slices in an enamel or ceramic container and as shortly as possible.
If you need to cook a dish of boiled vegetables, boil them, as they say in uniforms, add enough water to lightly cover the contents, and preferably in a double boiler. When cooking, lightly salt the carrots, and add a small amount of sugar to the beets. Baked beets retain the greatest amount of essential nutrients.
Cool the food before slicing, under no circumstances combine warm ingredients with cold ones, otherwise they cannot be stored.
If you need to remove the skin from a tomato, immerse the vegetables in boiling water for one minute, the film will be removed very easily, and the tomato will not lose its shape.
Vegetables have different colors, so using your imagination, you can group them by color and result in a beautiful dish design. For example: combine white cabbage with burgundy and add green cucumbers or cut colorful bell peppers together and add some cauliflower umbrellas.
To remove excess onion bitterness, cut it and pour boiling water over it several times or pre-marinate it in a mixture of vinegar and water.
If you use beets in your salad and do not want other vegetables to stain too much, add a little oil to it and distribute it over all the pieces, and then its coloring power will decrease.
Add salt to salads as late as possible, which will stop the premature release of juice from vegetables and preserve vitamins. Season salads with mayonnaise, sour cream, or butter at the last minute, before serving.
A mayonnaise net will be a good decoration for your salads - for this purpose, it will help you culinary syringe, or an ordinary bag, rolled up of parchment paper, with the end cut off. To color sour cream, you can add a little mustard, red wine, beet juice, tomato, a mixture of herbs whipped with a mixer and get the corresponding color sauces.
To make your table look especially festive and unforgettable, engage in culinary creativity. Home cooking requires constant renewal, does not stand still. Constantly improve, invent, fantasize, surprise guests with new salads that catch the appetite and create a holiday in the soul.
Sorokoletova T.
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