Frozen vegetable mixtures. Cooking time Bake everything you can

The pearl of cereals - pearl barley - is made from healthy, nutritious and tasty barley. Each grain of the crop is ground and cleaned. Pearl barley comes to the table in the form of a valuable porridge, which contains an antiviral component - lysine, B vitamins, minerals, proteins and selenium.

The benefits of ready-made pearl barley porridge Another advantage is that it helps you lose extra pounds and at the same time get all the components necessary for the body, in particular protein-containing gluten. In order for porridge to bring maximum benefits, you need to prepare it correctly.

How long to cook?

Depending on the variety and age of the cereal, it is cooked from 50 minutes to 1.5 hours. The degree of readiness of a tasty dish is determined by the type of porridge - the finished cereal turns out swollen and soft. In addition, the amount of time the pearl barley was in water (soaked) also affects the cooking time. To reduce cooking time, it is recommended to soak the pearl barley in water, since the cereal takes a long time to cook.

How to cook pearl barley correctly

In a saucepan

In a slow cooker

1. Before cooking, the porridge is washed and then soaked for 3-4 hours.
2. The container in the multicooker is greased with butter; you can add it directly to the porridge before cooking.
3. For 1 cup of porridge add 3 cups of salted water.
4. The “Buckwheat” or “Porridge” mode is set.
5. To prevent water from escaping, you should not add too much porridge to the container.
6. Set the cooking time to 1 hour.

Microwave

1. For every glass of dry porridge you will need to add 1.5 glasses of salted water.
2. At a power of 400 W, it takes 20-30 minutes to cook the porridge in a special container in the microwave.
3. If the product is prepared in a bag - specially processed, it will need to be cooked for 15-20 minutes.

• The readiness of the porridge is determined by the consistency and type of the finished dish. So fully cooked pearl barley porridge becomes soft, swollen, but not homogeneous and sticky.
• To prepare the product faster, just soak it for 3-4 hours in water or whey.
• It is recommended to eat a hot dish. In this case, it is not just tasty, but also more valuable and beneficial for the body. Cooled barley porridge is no longer as well digested, brings less benefits, and is less absorbed by the body.

Recipe for making pilaf from pearl barley porridge

To prepare you need to stock up:

• 500 grams of pearl barley;
• 500 grams of bacon;
• 1 onion and 1 carrot;
• Tomato paste (1 tablespoon) and spices (to taste);
• 250 grams of butter.

How to prepare barley pilaf:

1. Pork is fried with vegetables. To do this, you need to take dishes with thick walls (preferably a cauldron or stewpan).
2. You need to add spices and tomato paste to the finished fried pork.
3. Porridge - pearl barley - is soaked for 3-4 hours (1.5 parts of water are added for each part of the cereal).
4. The soaked porridge is boiled separately for 15 minutes. You need to cook it over low heat.
5. Next, add pork and vegetables to the porridge and add broth (it should be left after cooking the meat).
6. The mixed components and cereals are evaporated.
7. After this, you need to put barley pilaf in a special bowl and place it in the oven (preheated) for 45-50 minutes. The oven temperature should be heated to 200-220 degrees.

Khinkali is considered to be something akin to dumplings or manta rays. But what if khinkali is a small portion of soup enclosed in dough? You bite off the edge, drink the clear broth and enjoy the soft, tasty minced meat.
Now, of course, it is often found that this dish is eaten with a knife and fork. But true fans of khinkali do not accept cutlery. Only with your hands!

Ingredients:
Premium wheat flour - 2 kg
Water - 600 gr
Eggs - 1 pc.
Salt - to taste

For minced meat:
Beef - 500 g (necessarily with fat)
Pork - 500 g (necessarily with fat)
Internal fat - 150 g
Onions - 80 g
Greens - 20 g each
Green onions - 30 g
Green capsicum - 1 pc.
Salt, pepper - to taste

Preparation:
1. To prepare minced meat, fresh meat must be washed, peeled, chopped, minced and mixed with chopped onions and finely chopped herbs (cilantro, parsley, green onions and green peppers). Season the minced meat with salt and pepper.
2. Green peppers, onions and garlic are also minced. Mix the resulting mass well. Add spices.
3. Dilute the resulting minced meat with previously prepared cold boiled water. Add as much as the meat can absorb, this is how the famous juice appears inside the khinkali.
4. Pour the flour onto a large flat dish, gather it into a mound, make a depression in the center, pour cold water into it, add salt and knead a very stiff dough.
5. Divide the dough into pieces and roll out thin flat cakes. It is very important that the dough is elastic and strong so that it does not tear in the finished khinkali.
6. Carefully place the minced meat in the middle of the circle so that it does not spill over the dough. The filling on the flatbread should be approximately equal to the weight of the dough. The khinkali is “closed” with a knot, gathering the ends into small folds. An ideal khinkali should have at least 18 tucks; cut off the small tail.
7. Cook in salted water for 12-13 minutes. When the khinkali float to the surface, they are ready. You must remove it carefully so as not to tear the dough, as then all the juice will flow out and the khinkali will lose all its charm.
8. Before serving, be sure to pour cold water over it. Khinkali is served with allspice.

#dumplings_dumplings@cook_good

Before consumption, products undergo culinary processing. The choice of cooking method depends on the properties of the starting products and the dish we want to prepare. The main cooking techniques are boiling, frying, stewing and baking. Often recipes do not indicate the exact cooking time. For example, we may encounter the following instructions - “boil the potatoes”, “add vegetables to the meat and simmer until cooked”, “hard boil the eggs” or “boil the squid”. A novice cook will ask the question: “How to determine this readiness?” or “How long should I cook potatoes?” and so on. While we do not have rich culinary experience, various culinary tables may well be useful to us. For example, one that would contain information about cooking time(cooking, frying and stewing) of certain products - vegetables, meat, cereals, eggs, etc.

How long does it take to prepare

Jelly cake "FRUIT NEW YEAR"53 views Chocolate cake with Nutella What you need: Cake (ingredients are given for 1 cake, for this cake you need to bake 2 such cakes!) Shape d=24 cm. Flour - 285 gr., Sugar - 300 gr. ., Cocoa powder “Golden Label” - 90 gr., Baking soda – 2 tsp., Baking powder – 2 tsp., Salt – 0.5 tsp., Kefir – 240 ml., Hot espresso coffee – 180 ml., Vegetable oil – 80 ml., Egg – 3 pcs., Vanilla extract – 1 tbsp. (15 ml.) Cream with Nutella: Butter, room temperature - 350 gr., Cream 33-35% - 200 ml., Nutella chocolate spread - 250 gr., Powdered sugar - 200 gr. Chocolate ganache: Dark chocolate 70% - 300 gr., Cream 33-35% - 180 ml. How to cook: Cake: Preheat the oven to 175 degrees, line the bottom and sides of the baking dish with parchment paper, shape d=24 cm. Sift flour into a large bowl, add sugar, cocoa, baking soda, baking powder and salt. Mix everything until smooth. In another cup, lightly beat the eggs with a fork, add kefir and vegetable oil to them. Beat again with a fork until the emulsion is homogeneous. Pour vanilla extract into a cup and brew coffee (I brew coffee from a coffee machine, you can brew it in a Turk, or brew instant). Now we assemble our dough completely: Pour the egg mixture into the flour mixture, mix everything with a silicone spatula and pour hot coffee into it, mix everything again until the dough is homogeneous. Mix without fanaticism, once the dough has become homogeneous - that’s it, it’s ready for baking. Pour the dough into a baking dish and place in a preheated oven at 175 degrees for 50 minutes. Bake until dry. Remove the finished cake from the oven and let it sit in the pan for another ten minutes. Then release from the pan and transfer to a wire rack to cool completely. While the first cake is baking, make the dough for the second cake exactly as described above. Cream: Using a mixer, beat the butter and cream until smooth (the products should be at the same temperature). Gradually add powdered sugar while continuing to beat. Beat until you have a smooth, beautiful fluffy butter cream; the powdered sugar should completely dissolve in the cream and not be felt on your teeth. Once the cream is whipped, add the chocolate paste and beat again until smooth. Divide the finished cream into 3 equal parts and set aside a little for decoration. Assembling the cake: Cut off the “swollen” cap on the cake layers so that you have an even cake layer. Cut both cake layers into two, so in total we will have 4 cake layers. Layer the cakes with cream, the top cake remains without cream, we will fill it with chocolate ganache. Chocolate ganache: Break the chocolate into pieces and place in a cup. Bring the cream to a boil and pour it over the broken chocolate. Stir with a silicone spatula until the chocolate is completely dissolved, you should get a smooth and shiny ganache. Pour ganache over the cake and decorate with the reserved cream. Place the cake in the refrigerator overnight.

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Many people love to eat well, but there are much fewer of those who are willing to stand at the stove for hours.

website I have collected tips that will help you save time spent in the kitchen while eating nutritious and tasty meals.

1. Freeze prepared foods

2. Create a menu for the week

Write a list of all the dishes that you know how to cook, and divide into 4 columns: soups, main courses, salads and desserts. Distribute them by day of the week. For example, on Monday you have pumpkin puree soup and rice with cutlets, on Tuesday you have fish and salad, and on Sunday you have homemade cookies. This way you will determine what products you need and buy everything for the week ahead. Compose shopping list A special application will help, for example “Buy a loaf”.

3. Bake everything you can.

Stop frying! Baking is much healthier and faster: you need to stand over the frying pan continuously, and the oven does everything itself. You can cook cheesecakes and cutlets in it.

Instead of boiling vegetables, wrap them in foil and place them in the oven. And you don't need to clean it. Don't forget about the timer.

4. Make preparations

You don’t have to buy semi-finished products; you can make them yourself.

• When you cook, cut more vegetables than needed and freeze in small portions to later add to soup or stew.
• Freeze broth in ice cube trays. You can fry it with it instead of oil or add it to a dish for a richer taste.
• Freeze the minced meat not in a lump, but in portions - this way it will take up less space in the refrigerator and defrost faster. You can also freeze it in ice cube trays - kids love “square meatballs.”

remember, that meat or fish cannot be defrosted in the microwave or cooked frozen, they lose their taste. It is better to transfer them from the freezer to the refrigerator the day before cooking so that they defrost on their own.

5. Use a deep trash bowl

Place a separate bowl on your work surface where you will throw peels, shells, etc. You don’t have to run to the trash can with every little thing or collect garbage from different places after finishing cooking.

6. Vegetables don’t need to be peeled.

Carrots, tomatoes, zucchini, eggplants, cucumbers and even potatoes do not need to be peeled. The peel is useful, so just wash the vegetables well with a brush.

For mashed potatoes, it is better to boil the potatoes “in their jackets” - once they are ready, they will peel much easier. And if you pierce the potatoes with a fork and bake them in the microwave, it will turn out even faster: 5 minutes - and you’re done.

7. Clean fish with a spoon

A knife and slippery fish are not the best combination, as you can get cut. Better take a spoon and clean the scales from the tail to the head. To prevent the scales from scattering in different directions, place the fish in a deep bowl of water.

9. Put semolina in cold milk

To achieve an even consistency of semolina porridge, cookbooks advise pouring semolina in a thin stream into boiling milk. Instead, put it all at once in cold milk, mix well, put it on the stove and cook, stirring. No lumps - checked!