Vinaigrette - a popular salad in the post-Soviet countries, having composed mainly boiled vegetables. Today I want to tell you about the secrets of making this delicious dish amazing.
Usually the word "salad" is used in the meaning of disorder, confusion, hotchpotch. Probably, so about this salad really can be said, because it includes a variety of the taste and color of the ingredients. But this does not mean that in the preparation of food should be easy to throw in a bowl and mix. There are certain manufacturing rights normally vinaigrette turn into a culinary masterpiece!
How to cook a very tasty and a nice vinaigrette
Generally, though, and many believe vinaigrette Russian dish, this salad came to us at the end of the XVIII century by Scandinavians and Germans. And in those days, the salad was present interesting component - a herring! In addition, the filling was made from a mixture of vinegar, oil, sour cream and grated yolk! And then vinaigrette mutated and acquired the traditionally Russian characteristics. His cooked with sauerkraut, cranberries, turnips and pickles.
For many years, chefs have experimented, and Bates added ingredients lettuce, and eventually developed its own specific cooking tricks. And let's take a closer look at them.
6 manufacturing secrets vinaigrette
Composition
Prerequisites salad - a pickles, potatoes, beets and carrots. Optional - pickled cabbage, onions, beans and peas. Instead of pickles in the preparation of salad often use sauerkraut and sometimes salted mushrooms.
For example, the product ratio is such - 2 pieces of potato, carrot 1 part, 2 parts, and 1 part beet pickles. If you add green peas, then you need to take as much and beets.
Also, sometimes the salad contains components such as lentils, corn and eggs, which make it more tender. The smaller will cut components, the tastier the dish will turn out.
preparation of components
It turns out that you can not only boil the vegetables, but also bake them in the oven. To this end, the products are wrapped in foil and brought to readiness in the oven. In winter, you need to choose a more dense fibrous vegetables, and in the summer you can take the young fruit, which is much better bake.
By the way, the cooks say that although vegetables, cooked in their skins, are obtained tastier, better peel to clean, because it can accumulate nitrates. Place the vegetables in a pan of boiling water, so all the minerals and vitamins better preserved, because we not only want to get a tasty and a nice salad, but also useful. Cooked vegetables first you need to cool and then cut it.
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The size of blocks that need to cut vegetables, should be similar to a pea. If you add a salad onion, is to remove a bit of bitterness, it can be cut and marinate in vinegar.
colorful salad
To beet is not painted all the components of the salad, vegetables recommended to boil separately. And another secret. First, slice the beets, drizzle it with vegetable oil in a separate pan, stir and leave to stand for 10 minutes. Thereafter beets can be mixed with other products.
salad dressings
We are used to fill the salad with vegetable oil only. But you can follow the old recipe, and make unique refueling. Pour into a bowl of apple cider vinegar, then add the vegetable oil, sugar, mustard, and salt.
All mix and season the dish. Instead of vinegar and mustard can take lemon juice and add to the salad chopped garlic. It is understood that in the various restaurants chefs to invent their peculiar vinaigrette dressing. And someone had no dreams, and just adds to the salad mayonnaise. Well, there's a matter of taste!
Sauerkraut
If you want to add to a salad sauerkraut, then be careful. So it does not spoil your specific taste all the dishes, simply rinse it under running water. Very sauerkraut can be pre-soaked for five hours in warm water.
Herring
As I said, earlier added to the salad and herring eggs. A little later, the herring just fed separately to the vinaigrette, finely slicing and sprinkling her bow. Now, many also make a salad with herring.
If you want to try this option, the fish need to pre-soak in milk. From the better to remove the cabbage and potatoes to add more.
Now you know the basic secrets of cooking salad. And then, as you will serve - it's only your imagination and the imagination!
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Original article posted here: https://kabluk.me/poleznoe/6-sekretov-vkusnogo-i-nerealno-krasivogo-vinegreta.html
