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A few tips on how to put vegetables out in a frying pan

Vegetables are one of the most useful food products. They can be used as a side dish or as a main course. Prepare them in many ways. For example, you can consider the option of how to put out the vegetables in a frying pan. In this issue, there are many secrets and subtleties, which must be known beforehand, so that the prepared dish is as tasty and useful as possible.

Unique method

To begin with, it should be noted that quenching is a procedure that is something between boiling and frying. In fact, there are two fundamentally different processes. In the first case, the products are subjected to a temperature treatment in water, and in the second - in the presence of fat. This partly explains how to put out the vegetables in a frying pan. In addition, it must be taken into account that the process must take place under a closed lid. This enhances the thermal effect and allows for a relatively short time to achieve the desired result. Understanding how to extinguish vegetables in a frying pan, it is necessary first of all to pay attention to the fact that such a work requires quite specific utensils. It should be deep enough that not only the food itself, but also a small amount of water and any fat can be freely placed inside.

Finding out how to extinguish vegetables in a frying pan, it is also necessary to know that this process, in addition to the classical version, has several more varieties:

  1. Languor. Processing takes a long time on low heat.
  2. Enforcement. Products stew for only a few minutes in a small amount of water.
  3. "Confidential". In this case, the main processing medium is oil.

Any of these options can be carried out in a frying pan. It all depends on what kind of result you ultimately need to get.

Practical use

Stewed food is consumed by people who try to lead a healthy lifestyle. After all, this method of processing allows you to maximally preserve the beneficial substances that are contained in the products. One of the main factors in this process is time. It is known, for example, that many vitamins are gradually destroyed during heat treatment. This means that every extra minute of boiling has a detrimental effect on the finished dish. Especially it concerns vegetables. People have long appreciated their benefits. Take, for example, eggplant. About their existence humanity has learned more than a thousand years ago. During this time, the vegetable has been thoroughly studied. Scientists have established that its use in food allows:

  • Increase blood levels of red blood cells and hemoglobin;
  • Improve kidney and liver function;
  • Stimulate the work of the stomach and intestines, preventing the formation of constipation.

To keep these unique properties in a prepared dish, you need to know in advance how much to extinguish the eggplant. Of course, we should not exclude other types of processing (frying, canning, etc.). But the maximum benefit, according to experts, is brought stewed products. There are a huge number of recipes that will help turn a normal violet fruit into a real holiday of taste. If we talk about how much to put out the eggplant, then the temperature at which heat treatment takes place plays an important role here. If the products are cooked on the stove, the boiling should be barely noticeable. It is necessary to create conditions that vegetables practically languish in a small amount of liquid. At the same temperature should not be maintained above 82 degrees. On average, it takes 10-15 minutes for this, and not more than half an hour for a small one. In the oven, the conditions are somewhat different. There the temperature can reach 170 degrees, and the time frame remains the same.

General rules

When choosing extinguishing as the main method of cooking, it is necessary to understand how much to extinguish the vegetables, so that they are not only tasty, but also remain useful. Any housewife knows that the product is considered ready when it reaches a certain degree of softness. This means that it can already be eaten. Do not wait until the fragrant pieces turn into a multi-colored "mash". It will not be better and tastier.

In addition, the time of temperature treatment depends on the density of the tissues. The longest is, as you know, stewed carrots and onions. Next on the list is potato, cabbage, zucchini and eggplant. The average time interval is 10 to 30 minutes. In some cases, in order to speed up the cooking process, a combined method is used, when the products are pre-lightly fried and then stewed in the presence of a small amount of moisture. Among other things, this method allows you to make food more fragrant.

Vegetable stew

Vegetable quenching is most often used to make soup or stew. And as additional ingredients can be used meat, legumes or mushrooms. Everything depends on the chosen recipe and the desire of the hostess. For example, you can consider how to extinguish cabbage with vegetables in a frying pan.

This is a fairly popular dish, for the preparation of which you may need:

4 potatoes, 1 carrot, salt, 6 tomatoes, 200 grams of cabbage, pepper, onion, 2 cloves of garlic, 250 grams of zucchini and a little vegetable oil.

In this case, the following procedure should be followed:

  1. First, you need to grind the vegetables. To do this, cabbage, zucchini, tomatoes and potatoes should be cut into cubes, onions - rings, and grate the carrots using a grater with large holes. You can simply chop the garlic with a knife. Pieces of products should be approximately the same size.
  2. Now you need to put some of the vegetables in a frying pan. It should be done in the following order: potatoes - cabbage - carrots.
  3. Pour them with water and simmer for 5 minutes with a slight boil. The liquid should cover only the lowest layer.
  4. Add the tomatoes, zucchini, a little salt, water and continue the treatment for another 3 minutes.
  5. Onion lightly fry separately in oil, and then add to vegetables and stew until ready.
  6. Turn off the heat, add the garlic, mix and cover. In this condition, the products should stand for 6-7 minutes.

After that, they can be safely served at the table.

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