How to Make a Gulf with Meat, Vegetarian Gulf and Flour Underfloor

The second dishes, basically, mean a gravy or a sauce in the structure. And how to make a low water, know not all. Meanwhile, it is he who is able to radically change the whole dish, giving it originality and a variety of flavor palette.

Most often, the underflow is done during the preparation of meat, in parallel. That is, first you need to fry in fat or oil sliced meat so that it turns white. Then add the water in the pan in such a way as to hide the meat under it, wait for the boil and lower the fire. Let now, under the closed lid, the meat be extinguished for as long as it should be prepared according to the recipe.

At this time in another pan you need to cook a vegetable fry, as doing gravy without onions and carrots - just to spoil the meat dish. Gourmets can add to fry not only well-known vegetables, but many others. Someone likes chopped string beans, someone - root parsley, and someone even for a special chic considers the presence of saucy mushrooms.

In most cases, first the onions are fried to a golden color. Then in the pan put carrots, cut into strips or rubbed on a coarse grater. Later you can add zucchini or cabbage, parsley or celery, chopped tomatoes or bell peppers.

Of course, if it is decided to cook a salad with a mushroom taste, then first of all they start frying mushrooms before onions, because they are prepared much longer than vegetables. Then you should work according to the scheme described above: onions, carrots, root parsley and so on.

10 minutes before the end of the frying of meat, you need to put a vegetable frying pan in the pan with meat and mix. You can add a little water in case the liquid has evaporated. For color, many add tomato paste, sauce or ketchup. Next, the culinary expert proceeds to the next action, which will help him make the saucer thicker.

You can do this in several ways. Someone chooses sour cream, someone - mayonnaise. The most important thing in this process is careful mixing of the mass so that no lumps are formed. Add mayonnaise should also be a little bit, and not pour the entire amount at once.

Another way of cooking is to make a gravy of flour. First of all, in this case it is necessary to fry the flour in a dry frying pan to a golden color. Although it is perfectly permissible and skip this step: toasted flour can cause heartburn.

The next point is dissolving the flour in cold water. You can not allow the formation of lumps in the mass! Then the flour suspension carefully poured into boiling meat with vegetables and also stirred, as in the case of mayonnaise.

And how to prepare a gravy from flour if we decided to feed our guests or loved ones not with stewed meat, but, for example, with cutlets or meatballs? Then, according to the described recipe, vegetable roast is made, fat is added to it, on which meatballs or meatballs were prepared, and then tomato is added and flour mixture with water is poured in.

There is also an option for vegetarians, since you can make gulp without any meat ingredients, without sour cream and mayonnaise. Only fry from vegetables, ketchup and flour mixture.

The sauce is used for the second dish, beautifully watering the side dish. As it can be potatoes boiled, whole or large pieces, mashed potatoes, buckwheat porridge, millet, rice, oatmeal or wheat, pasta or dishes from vegetables: stewed cabbage, vegetable stew, cabbage rolls, stuffed zucchini or bell peppers.

In principle, if the culinary expert knows how to make a low tide, he can add a special piquancy to any dish. For example, a mushroom vegetarian sauce with ordinary boiled potatoes will turn into a festive dish, and dryish buckwheat porridge with gravy on fat from cutlets will be absorbed by eaters at such a rate that the well-known glutton Robin Bobin Barabek envies!