Don't know how to cook vegetables? Vegetables stewed with pork - you will lick your fingers

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Vegetables are the edible parts of plants (tubers, stems or fruits) rich in fiber and vitamins. It is because of their beneficial properties that vegetables are so loved by people who want to lose weight, and are recommended for eating by nutritionists all over the world.

Fiber helps rid the body of harmful substances, thereby helping to strengthen human immunity. Vitamin-rich vegetable salads charge the body with energy and vitality.

However, eating only raw vegetables is detrimental to he alth and can even cause indigestion. Therefore, it is simply necessary to regularly include foods that have undergone heat treatment in the diet. As you know, frying is not the most he althy way to cook food (due to the high oil content in the resulting product), on the basis of which, most nutritionists advise consuming stewed or boiled vegetables.

Braising is a kind of final stage of frying. Products are stewed using sauce and spices. Vegetables stewed in a saucepan or cauldron turn out much tastier than those stewed in a saucepan, however,as well as vegetables stewed over low heat with the addition of sour sauce (for example, tomato). The whole procedure takes from 30 to 40 minutes.

So what delicious vegetable dishes can you make yourself?

When mentioning vegetables, fried zucchini or potatoes involuntarily come to mind, but since we are talking about he althy food, let's not be distracted: the most common vegetable dish is stew, that is, in other words, stewed vegetables with meat, fish or mushrooms. The researcher of culinary traditions V. V. Pokhlebkin advised not to take meat on the bones for stew and use only the pulp of a young lamb, pig or calf for this dish.

Vegetable stew with pork

1 kg of pork cut into cubes and fry in a deep frying pan (or cauldron) over medium heat, adding 50 g of water. Add 3-5 chopped tomatoes. Reduce heat, cover and simmer for about 10 minutes. Take 3 small eggplants, peel, finely dice and add to the pan (cauldron). Do the same procedure with zucchini (2-3 small zucchini), mix everything and simmer for another 7-8 minutes.

After the specified time, add 2 bell peppers, a bunch of green onions and 1 large (or 2 small) carrots. After 5-7 minutes, put diced potatoes and chopped cabbage (½ a small head is enough). Stew for another 6-8 minutes, season with herbs (a bunch of parsley and dill) and s alt. Add vegetable oil in the amount of 2 tablespoons. After a few moreminutes (4-5) put chopped head of garlic and 2 tablespoons of tomato sauce (paste) into the pan. Mix everything thoroughly and simmer for another 7-10 minutes.

Some culinary experts advise sautéing all vegetables in a separate frying pan with oil before stewing, which means frying all the vegetables individually and then adding them to the total mass. Well, it's a matter of taste, but in the second option it is important not to overdo it with oil, otherwise the stew will turn out to be too fat.