Stewing vegetables are good warming method here with a keeping minimal loosing aromatic and meal s substances. These methods are cooking vegetables with not stable protopectin as squash, potato,aubergines, as putting theirs in boiling liquid, where are fast destroying ferments as ability oxidative vitamin C, and selecting dish by vegetables size , that more space keeping over product an air, which allowing for oxidative processes. As where a better using pots of non rusting steel, with thick bottom, that a same warming for pot. Vegetables cooking in salted water on ten gr salt for one l. of water, if doctor allows, and in cooking kidney beans, peas salt not add, that she's worsening taste for beet, and delay bean boiling .And in closed dish cooking ,that decreasing touching theirs with air oxygen. A water level in boiling vegetables is on 1-1.5 cm higher for level are vegetables, that avoiding touching with air. After boiling vegetables cooking on the weak boiling, high boiling rising theirs loosing nourishing substances, and on the meal s value affecting also boiling continuation, dates are needing keeping, and hot rubbing theirs. Fresh frozen vegetables put in boiling water without preliminary melting, bean before cooking wetting in cold water for a accelerate process theirs boiling. Stewing vegetables in not deep dish, bottom for which spreading with oil, without liquid stewing are squashes, pumpkin, tomatoes,other stewing in broth, milk, water. Liquid take on 30 percents are vegetables mass, sorrel, spinach stewing individually, so as sorrel acid affecting on boiling a spinach and destroying his colour. In stewing vegetables putting as layers on 20 cm , squashes, pumpkin on 20 cm, stewing doing at closed dish.
Carrot purée, for diets nr 1,2,5,7,10,15
Chop carrot, stew in milk, oil till ready, rub through sieve. After add milk sauce, in depending on from purée indication his serve with fried croutons, eggs in bag.
Carrot puree with dried apricots.
Diets for 2,5, 7,10, 15
Chop carrot, and stew till ready in oil with water, after add dried apricots, after add dried apricots, sugar, lead till ready. Add dried flour, rub through sieve, add hot milk, and lead till boiling, serve with oil.
Beet purée.
Cook beet in peel, or bake, clean, chop to mince meat, or shred,add milk sauce, warms. Serve with pour over with melted oil, for diets 2,7,10 serve with fried croutons/dry bread chop on rhombus, rub in milk with eggs and fry in oil.
Kidney beans pods in milk sauce.
Diets for 5,7,9,10,15
Pods of young kidney beans select, clean from hard sides, wash,shred. Cook in water boiling, at opened lid and on sieve put, ready kidney beans dress with milk sauce and lead till boiling, serve with greens.
Soufflé of green peas.
Diets for 1,2,5,7,10
Fresh green peas cook, canned to mince meat at own juice, ready peas to mince meat or through sieve rub, add milk sauce, add sugar, cool on 70 C, mix in egg yolk, and shaked in foam are white eggs, mass received apply in spreaded with oil form and steamed cook, serve with pour over an oil.
Pumpkin purée of dried apricots, for diets nr 2,5,7,9,10
Clean pumpkin, remove middle, and seeds with, chop on pieces, add milk and lead till ready in oven, or closed lid. Dried apricots wash 2 times and stew in water till softness.Ready pumpkin and dried apricots rub,add milk sauce, cooked of milk and of stewed pumpkin, and lead till boiling.
In serve dress with butter oil.
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