Spices

Cauliflower is usually boiled, fried, and used mainly for preparing first and second courses. And it is extremely rare that it is pickled or fermented, and this is in vain. Cauliflower contains a lot of vitamins, and when fermented, all these vitamins are preserved, unlike second courses, where the cabbage is heat treated.

Adygea has its own traditional national dishes, which have long become international. Adyghe cheese will no longer surprise anyone, but pickled pumpkin “kabshaw” is not so well known yet. In our area, they prefer sweet pumpkin, and many people don’t think that pumpkin can be fermented.

Recipes for winter preparations of lecho are very diverse, but preparation methods using tomato paste occupy a place of honor among them. And the secret of such popularity is that this option is the least labor-intensive. After all, modern housewives do not have to waste time preparing a base from fresh tomatoes.This process is quite labor-intensive: it is necessary to remove the skin from a large number of ripe fruits, twist them through a meat grinder or grind them in a blender, and then boil them over fire for 20-30 minutes. It is clear that such preparatory measures take quite a lot of time, so the use of ready-made tomato paste for preparing lecho is quite justified. So, let's look at the most popular recipes among housewives.

In winter it is quite difficult to find good cabbage for cabbage rolls. After all, dense heads of cabbage are left for storage, and such cabbage is literally made of stone. It makes an excellent borscht or salad, but disassembling the head of cabbage into leaves for preparing cabbage rolls will no longer work. You can use the recipe for how to pickle cabbage for the winter for cabbage rolls and make this task easier for yourself.

It would seem that all the ways to prepare cucumbers for the winter are already known, but there is one recipe that turns such simple pickled cucumbers into an exclusive delicacy. These are pickled cucumbers in jelly. The recipe itself is simple, but the result is amazing. The cucumbers turn out incredibly crispy; the marinade itself, in the form of jelly, is eaten almost faster than the cucumbers themselves. Read the recipe and prepare the jars.

Cod is a valuable commercial fish, and most often you can buy cod fillets in stores.Cod is mainly used for frying, but it can be salted in the same way as any other sea fish. Cod is a fairly fatty fish, and in this it can compete with herring. But unlike herring, cod has more tender meat and a noble taste.

Many people have heard about the popular Chinese snack “hundred-year-old eggs,” but few dared to try them. You need to be a very brave gourmet to taste such exotic food. But this is not entirely exotic. Our grandfathers and great-grandfathers made a similar snack, but they simply called it “lightly salted eggs.”

Hamsa is also called the European anchovy. This small sea fish has tender meat and higher fat content than its relatives. Lightly salted anchovy is added to salads, placed on pizza, and it is better if it is lightly salted anchovy, home-salted.

There are several reasons why lightly salted capelin is not so often seen in stores. It is often sold frozen or smoked. In Kulinariya stores they also have fried capelin, but not lightly salted capelin. Of course, this is a little surprising, because lightly salted capelin is very tender, tasty and healthy, so what’s the secret why you just can’t buy it in the store?

Many restaurant dishes are too expensive, but you don’t want to give them up. One of my favorite dishes is sushi. An excellent Japanese dish, but sometimes you begin to be tormented by doubts about the quality of the fish. It is clear that few people like raw fish, therefore, it is often replaced with lightly salted fish. Lightly salted trout is ideal for sushi, and we will look at how to prepare it below.

Salmon is a natural antidepressant, lowers blood sugar and improves metabolism. People with weakened immune systems and children are highly recommended to introduce salmon into their diet. Of course, for a product to be beneficial, it must be a properly prepared product. Lightly salted salmon, prepared with your own hands, is an ideal way to preserve all the nutrients that will improve your health and simply delight you with its taste.

Oyster mushrooms are quite tough mushrooms and cannot be used in regular mushroom dishes. When frying, they become hard and somewhat rubbery. But if you pickle them or pickle them, they will be just perfect. We'll talk about how to cook lightly salted oyster mushrooms.

Cauliflower can diversify regular pickles if you are already tired of cucumbers and tomatoes. The taste of lightly salted cauliflower is somewhat unusual, but quite pleasant.There are some quirks to cooking cauliflower, but nothing you can't handle.

Carrots are perfectly stored fresh, and if they are pickled, they do it for something specific. Well, let's say you need carrots for a stew, or for a salad, but you have neither the time nor the desire to tinker with dirty carrots from the cellar. This is where lightly salted carrots, prepared in several ways, for different dishes, come in handy.

Fresh red fish is sold chilled or frozen, and such fish is much cheaper than salted fish. We won’t figure out what is the reason for this difference, but we will take this opportunity and prepare an excellent appetizer - lightly salted red fish.

Tomato juice from yellow tomatoes has a milder taste. It's less sour and more flavorful, and if your kids don't like red tomato juice, make juice from yellow tomatoes and save it for the winter.

Chanterelle jam sounds unusual and strange only to us. In Sweden, sugar is added to almost all preparations, but they do not consider mushrooms with sugar to be jam.The chanterelle jam that our housewives prepare is based on a Swedish recipe, however, it is already a full-fledged dessert. Shall we try?

Dishes of Armenian national cuisine sometimes surprise and delight with how skillfully they combine what seemed impossible to combine. We will now look at the recipe for one of these “impossible” dishes. This is jam made from eggplants, or “blue” ones, as we call them.

Onion jam, or confiture, is credited to the Italians and French. We won’t find out who exactly came up with the idea of ​​making onion jam, but we’ll just prepare it and enjoy this extraordinary taste.

During the fruit and berry harvest season, many begin to intensively use juicers and juicers to prepare various drinks for the winter. After the spinning procedure, a large amount of cake remains, which is a pity to throw away. Try making marshmallows from it. We will tell you how to do this correctly in this article.