Meat with vegetables in the multivark - simple, tasty, useful

Meat with vegetables in the cauldron people have been cooking since ancient times. Its high nutritional value is no longer a secret. At the expense of a hearty meal, which was prepared on fire or coals, people restored their strength and increased their efficiency. Civilization developed, and culinary art also did not stand still. For the meat began to use a variety of methods of processing, which made it possible to achieve a new taste. Unfortunately, not all modern methods of preparation can be called useful for the human body.

In addition, meat refers to heavy food, which loads not only the stomach, but the entire food tract. However, judging by the research of scientists, when muscle fibers are combined with fiber, which is rich in vegetables, the effect on the body is strictly positive. Culinary experts around the world have long recognized that the combination of meat and vegetables is a classic alliance. In addition, most nutritionists consider it to be the most profitable.

Meat with vegetables in the multivarquet, especially if non-starch varieties are used, and this is most often vegetables of red and green shades, allows you to quickly digest proteins. Neutralizes the harmful substances that inevitably occur during the splitting of meat, prevents the phenomenon of stagnation and fermentation in the stomach. Biologically active substances, which are full of vegetables, help in the removal of toxins and excess cholesterol from the body.

Meat with vegetables in the multivark requires the right choice of the main ingredient. When in the store you will choose meat, you should stay on the juicy part of the carcass. It's best to eat loin, pork neck, cut or large ham. Do not dwell on too fatty options or, conversely, too lean. You should choose meat with a uniform color, not too dark, which has an elastic springy structure. Before cooking meat with vegetables in a multivark, it is necessary to unfreeze it, then rinse under running water and cut into pieces of portion sizes. If necessary, you can use a kitchen hammer and discard too large chunks. To do this, wrap the meat in a food film in order to get rid of unnecessary splashes and keep the structure.

Pork with vegetables in the multivark will become a dish that will undoubtedly please all household members. Vegetables can be chosen according to your taste, the most popular option is a combination of carrots, peppers, tomatoes and onions.

For this recipe, low-fat pork will be needed, approximately 400 grams of fillets, two sweet peppers, three small carrots, a pair of tomatoes, 3 medium-sized onions, paprika, salt, pepper.

Meat should be fried in the "Baking" mode in small pieces in oil until cooked. Salt the meat only after it is covered with a crust.

Onions, carrots and sweet peppers must be cleaned of excess and cut into large cubes. It is desirable that they have the same size. Carrots and peppers are added to the meat and stewed for about 15 minutes, then put onions.

Tomatoes must also be cut into pieces and complemented with meat and vegetables in the multivark after the onion is softened. If desired, you can use meat seasonings. In the bowl, pour a little hot liquid and simmer for another 7 minutes. At the end, the dish is decorated with greens to impart color.