We understand how to cook patissons

Vegetable dishes on the everyday table - a pledge of good health. And the more diverse they are, the better. For example, try to add to your diet an interesting product, such as patisson. How to cook with his use? There are many options!

How to fry the squash?

Take two patissons, a pair of chicken eggs, 30 grams of wheat flour, as much vegetable oil, fresh parsley, dill, salt and pepper. Do not know how to cook the patissons? First, beat the eggs, then pepper and salt the resulting mass. Vegetables and greens rinse, cut slices, and dill with parsley chop. Dip each slice in an egg, then roll in flour and fry in vegetable oil until a mouth-watering crusty crust. Before serving, add some greens to the table, and as a side dish, you can use a salad of fresh tomatoes. To fill a dish is the most delicious sour cream.

How to cook patissons in the oven?

Take 3-4 patissons, a couple of eggs, 100 grams of grated cheese of any sort, 100 grams of sour cream, vegetable oil for frying, a couple of tablespoons of flour, parsley, pepper, salt. Rinse, peel and cut into four pieces of vegetables. Whisk the eggs with flour, pepper and salt. Each piece pick up with a fork and dip into the batter, then fry in a frying pan in oil. Prepared patissons lay in layers in a pan or deep form for baking, sprinkle with cheese and finely chopped greens, pour sour cream. Remembering how to cook the patissons on, warm up the oven well. Put it into a mold and bake for about a quarter of an hour at a temperature of about 180 degrees. Before serving, the patissons can be decorated with the remaining parsley.

How to cook patissons with stuffing?

Take 3-4 patisson, 1 onion, 1 carrot, fresh celery root, 100 grams of grated cheese, 50 grams of sour cream, 50 milliliters of vegetable oil, a couple of spoons of tomato paste, several cloves of garlic, fresh green onions, parsley, salt. Wash greens and vegetables. Peel the squash and cook them until half-ready, having poured water. Chop the onions, celery root, carrots, garlic and spring onions, salt and puff in the oil for about five minutes. Mix with the tomato paste and stuff the resulting mass of vegetables. Lay them on a baking sheet, cover with sour cream, sprinkle with cheese and bake until golden brown at a temperature of 180 degrees. Finished dish sprinkle with fresh herbs and serve to the table.

How to cook for the winter patissons?

Take a kilogram of small scallops and sweet peppers, 5 small-sized pink tomatoes, several small cucumbers, currant and cherry leaves, garlic cloves, a pinch of citric acid, a pair of clove inflorescences, 3 bay leaves, 5 black peppercorns, and prepare a liter of water for the brine , 50 grams of salt, 30 grams of sugar and a tablespoon of 9% vinegar. Spread on the bottom of a three-liter can of spices with citric acid, cucumbers, over lay the scallops and peppers, garlic, cover with cherry and currant leaves, add the tomatoes. Boil all the components for the brine, pour the vegetables and sterilize for twenty-five minutes. Roll up the lid and put it away for storage.