A dish of vegetables and mushrooms. Dishes with vegetables, mushrooms, cheese. Technological process of preparing and dispensing dishes from vegetables, stewed, stuffed, baked

A variety of complex hot dishes are prepared from vegetables and mushrooms. Depending on the type of heat treatment, boiled, poached, fried, stewed, baked dishes are distinguished.

Boil vegetables by steam or in water. When steaming vegetables, the loss of nutrients is minimal, and the taste of the vegetables is well preserved. Vegetables are cooked by steam most often in cabinets with electric or steam heating. Steam can also be cooked in ordinary boilers with a lid. To do this, a metal liner (grid) is made according to the size of the boiler on stands; there should be a space of 4-5 cm between the grid inserted into the boiler and the bottom of the boiler. Instead of the liner, you can make a basket from thick wire or narrow metal strips. The grid or basket must be made of non-oxidizing metal - aluminum, stainless steel, or carefully tinned. The amount of water that is necessary should be poured into the boiler to just fill the space between the bottom of the boiler and the grate. When the water boils, add the vegetables and, tightly closing the pot with a lid, cook them until tender. Mostly potatoes and carrots are cooked by steam for hot dishes. Steam can be used to cook vegetables with their skins and peeled; When boiling, peeled potatoes are sprinkled with fine salt.

When cooking vegetables in water, you should try to cook them as quickly as possible to reduce the loss of nutrients. To do this, vegetables are placed in boiling water and cooked in a cauldron covered with a lid. When the duration of heat treatment increases beyond the period required to bring the product to readiness, the destruction of vitamin C occurs faster. If you are preparing a dish that contains various types vegetables, then first vegetables that take a longer time to cook, for example, white cabbage, and then chopped potatoes, etc. are put into the cauldron.

Vegetables, with the exception of beets and green peas, are boiled in salted water (10 g of salt per 1 liter of water). If beets are boiled in salted water, their taste deteriorates; Peas in such water do not boil for a long time. When cooking beets, vinegar is sometimes added to the water (4-5 g per 1 liter of water) so that the color of the beets does not change. However, beets take twice as long to cook with vinegar than without vinegar. When cooking, potatoes and root vegetables should be covered with water no more than 1 cm. Asparagus, artichokes, bean pods, peas, green peas are boiled in a large amount of water (3-4 liters of water per 1 kg of vegetables) to preserve their color. Some varieties of potatoes become very boiled and soaked in water. This product cannot be used to prepare delicious cutlets, croquettes, rolls, mashed potatoes. Therefore, when cooking crumbly varieties of potatoes, drain the water approximately 15 minutes after it boils, then cover the dish with a lid and cook the potatoes without water over low heat.

After cooking, most vegetables are either immediately drained in a colander or strainer, or the broth is drained from them so that the taste of the vegetables does not deteriorate. It is recommended to peel vegetables boiled with their skins before they cool, in which case they are faster and easier to peel than cooled ones, and waste is reduced.

The water in which vegetables and herbs were boiled contains many nutrients; for example, beet broth contains up to 5% sugar. If the broth does not have an unpleasant aftertaste, then it is used to prepare soup or sauce.

Mushrooms should be cooked over medium heat in a small amount of water, since during the heating process the mushrooms themselves begin to release juice, which leads to an increase in liquid in the pan. Moreover, it is better to throw them into already boiling, slightly salted water, adding a little parsley, dill, bay leaf, allspice or nutmeg for additional flavor. However, these spices should be added very carefully so as not to drown out their true aroma. In addition, some mushrooms (ceps, chanterelles, milk mushrooms, saffron milk caps), due to their mild aroma, are not usually supplemented with spices. When cooking fresh mushrooms, we recommend putting a peeled onion into the water; if it turns blue, it means there is a poisonous mushroom in the pan.

Approximate cooking time popular varieties:

– White - 30-35 minutes,

– Boletus mushrooms - 45-50 minutes,

– Boletuses, chanterelles, oyster mushrooms - 20 minutes,

– Russula, boletus - 30 minutes,

– Champignons - 5-7 minutes,

– Honey mushrooms - 50-55 minutes, periodically changing the water,

– Milk mushrooms - 15 minutes, must be pre-soaked for at least two days, and the water must be periodically changed to fresh.

After boiling, mushrooms should be washed with cold boiled water. Large mushrooms cook faster than small ones. To prevent mushrooms from losing their taste and aroma during cooking, it is recommended to cook them only over medium heat. Dried mushrooms should be soaked in water before boiling. cold water for at least 4 hours, this must be done so that they return to their original state. And after that, cook (preferably in the same water, so as not to lose the aroma and taste). Dried chanterelles, for example, will boil better if you add a pinch of baking soda to the water. The cooking time for dried mushrooms is about an hour and a half; to determine readiness, you can also rely on when they sink to the bottom. Let's consider the technology for preparing some dishes from boiled vegetables and mushrooms (Table 1).

Table 1. Assortment of complex hot dishes from boiled vegetables and mushrooms

Name of the dish	Cooking technology	Appearance
Potatoes in milk	Cut raw potatoes into cubes and place in a saucepan, pour hot water and bring to a boil. Then drain the water, pour hot milk over the potatoes, add salt, add a little potato seasoning and cook. When the potatoes are cooked, season with butter. Serve in milk, sprinkled with herbs.
Mashed potatoes with carrots	Boil potatoes and carrots, rub through a sieve, not allowing to cool. Add hot milk, butter, salt, nutmeg, coriander to the puree and beat. Serve garnished with slices of boiled carrots.
French mashed potatoes with mustard	Peel the potatoes, rinse and cut into large pieces. Pour in a small amount of cold salted water, bring to a boil and cook until tender for about 20 minutes. Mash the potatoes into a puree. Add milk, sour cream and mustard. Mix everything well. Add salt to taste.
Steamed stuffed champignons	The champignons need to be washed and the stem cut out. Salt the caps, place them in a greased form, and sprinkle with lemon juice - a little so that they do not darken. The legs need to be finely chopped, add cheese, grated on a coarse grater, and if desired, you can add fried onions. Fill the caps with minced meat and steam until ready

Poaching is one of the popular ways to process vegetables and mushrooms, almost eliminating the loss of mineral salts and vitamins. Poach vegetables with a small amount of liquid (water or broth) or with fat without water. During poaching, the dish with vegetables should be covered with a lid. Pumpkin, zucchini, tomatoes and other vegetables that easily release moisture are simmered without water or broth. Cabbage, carrots, turnips, rutabaga do not have these properties, so they are cooked with the addition of liquid and fat (for 1 kg of vegetables, take an average of 0.2 liters of water or broth and from 20 to 50 g of fat). Simmer the vegetables for 15-20 minutes. Certain types of vegetables are also allowed ( white cabbage, pumpkin, spinach), as well as mixtures thereof. Let's consider the technology for preparing some dishes from poached vegetables and mushrooms (Table 2).

Table 2. Assortment of complex hot dishes from poached vegetables and mushrooms

Name of the dish	Cooking technology	Appearance
Vegetables poached in wine	Chop celery root, carrots and leeks. Combine vegetables with tarragon, add broth, wine, salt, pepper and simmer until cooked. When serving, place the vegetables on a platter and arrange as desired.
Kohlrabi poached with carrots	Cut kohlrabi and carrots into cubes, pour boiling milk over them, add salt and simmer. Add flour, dried, then ground with butter, sugar to the vegetables, stir and bring to a boil. When serving, place the cabbage and carrots on a plate and sprinkle with chopped herbs.
Poached champignons	Place champignons in a bowl in a layer of no more than 20 cm, pour in a little water, add citric acid or vinegar to prevent the mushrooms from darkening, cover with a lid and simmer over high heat for 8-10 minutes. To serve, place the mushrooms on a platter and sprinkle with flaked almonds.
Champignons poached in wine	Cut the mushrooms into slices, add broth, wine, salt and pepper and simmer for 15 minutes. When serving, place the mushrooms on a plate, sprinkle with pomegranate seeds and garnish with herbs.

Frying. Potatoes and vegetables are fried on the stove with a small amount of fat (5-15 g) or in electric fryers (deep fryers) in a large amount of fat (deep frying). Stove frying is the most common method. Peeled and chopped vegetables are placed on a baking sheet or frying pan with fat heated to 120-150°C, salted and fried on the stove; Vegetables that take a long time to fry are cooked in the oven. Frying in special devices (deep fryers) or in wide dishes with a large diameter is used for raw potatoes, cut into cubes, strips or thin slices, and onions, cut into rings. When deep-frying, potatoes and vegetables are immersed in fat heated to 170-180°C. Fat by weight should be four times the weight of immersed vegetables. Fill the dishes with fat only to one-third or, in extreme cases, half of its capacity, given that fat can foam a lot when frying. As fat is consumed, it should be added, all the time, maintaining the ratio indicated above. The best fats for deep-frying are rendered beef lard and rendered pork lard; They also use refined vegetable oil and kitchen margarines. Butter and cream margarine are not recommended, as they contain a large amount of moisture and protein substances, which, when burned, contaminate the fat. To fry, parsley should be sorted, washed, dried and fried in very hot fat for 1-2 minutes. When it becomes dry and dark green, you need to quickly remove it from the fat. Fried greens are used as a side dish for various dishes.

All lamellar mushrooms must be soaked and boiled before frying, otherwise there is a risk of poisoning. You can simply fry the mushrooms, or you can fry them breaded. Only when frying can you mix several types of mushrooms; this is not recommended for other cooking methods. The average time for frying mushrooms is 20-30 minutes. Pour the sauce over the mushrooms after they are well browned and completely fried. Let's consider the technology for preparing some dishes from fried vegetables and mushrooms (Table 3).

Table 3. Assortment of complex hot dishes from fried vegetables and mushrooms

Name of the dish	Cooking technology	Appearance
Grilled eggplants with olive oil	Pour some of the salt onto a dry grill pan. Heat the frying pan. Place the eggplants and leave over high heat until the grill marks become completely dark. Turn over and fry on the other side. While the eggplants are cooking, finely chop the garlic and herbs. As soon as the first batch of eggplants is ready, put it in a bowl, pour generously with olive oil and sprinkle with garlic and herbs, add black pepper, mix. We continue to cook the eggplants, gradually adding them to the bowl and stirring. At the end we water lemon juice.
Italian fried vegetables	Knead the dough for the batter - mix well the flour, egg yolks, milk and salt. Then beat the egg whites and add to the dough. Clean the artichokes, carefully removing any leaves or debris from the outside. Place them in a bowl with lemon juice and water, then dry them and cut them into pieces. Wash and dry the zucchini, remove the ends and cut them lengthwise. Dip the artichoke quarters and zucchini slices into the batter. Be sure to make sure that the pieces are evenly coated with batter. Then fry in a frying pan olive oil. Place on absorbent paper to remove excess oil. Salt and serve.
Fried mushrooms	Wash the mushrooms under cold water, clean. Cut into strips. Heat a frying pan, add mushrooms and fry over medium heat until the juice has completely evaporated. Add some salt. Peel and chop the onion and add to the mushrooms. Pour in the oil, stir and continue frying for about 20 minutes. Season with pepper. Finely chop the dill and parsley, sprinkle the mushrooms and onions, stir and fry for three minutes. Pour in the sour cream and let it boil.
Champignons, deep fried	Remove the skin from the champignon caps. Boil the champignons in salted water for a few minutes, remove them and let cool slightly. At this time, prepare the lezon - combine eggs, milk, salt and ground black pepper. Stir with a fork until the eggs are well dispersed in the milk. Now let's put a plate with breadcrumbs, lezon, wheat flour. We roll each mushroom individually first in flour, then dip it in the lezon, then immediately roll it in breadcrumbs, again in the lezon and roll in breadcrumbs again. Immediately after breading, fry the mushrooms in small portions in a large amount of hot oil until golden brown. Place on a paper towel to absorb excess oil.

Extinguishing. Each type of vegetable separately or together is a mixture of vegetables. Before stewing, vegetables are cut into strips, cubes, slices, then fried until half cooked or simmered, after which they are stewed with a small amount of broth or sauce with the addition of tomato puree, sautéed vegetables, bay leaf, and pepper. Vegetables and mushrooms are stewed in a sealed container with a small amount of water or broth, with the addition of onions, tomato puree, aromatic roots, bay leaves, black peppercorns and allspice. Stewed beets, fresh and sauerkraut, potatoes and a mixture of various vegetables (stew) are prepared. When stewing fresh cabbage and beets, vinegar is added to improve the taste and appearance dishes. Cabbage stewed without vinegar becomes too soft, and beets become brown. It is better to stew mushrooms that have been previously dried with a paper towel so that they do not contain too much moisture. First, the mushrooms are stewed over low heat in their own juice for about 20 minutes, then you can add vegetables or onions and simmer for about 10 minutes until they are ready, at the end you can add additional liquid or filling and simmer without a lid for several minutes, stirring. Mushrooms, as well as some vegetables, are fried before stewing. Let's consider the technology for preparing some dishes from stewed vegetables and mushrooms (Table 4).

Table 4. Assortment of complex hot dishes of stewed vegetables and mushrooms

Name of the dish	Cooking technology	Appearance
Stewed vegetables with cheese and spinach	Chop the peppers, zucchini and carrots. Fry carrots, bell peppers and spices in oil. Add zucchini and simmer for 10 minutes. Add spinach and stir. Cook for a couple more minutes. Add cheese and salt. Stir and remove from heat.
Mushrooms with vegetables	Cut mushrooms, carrots, parsley root and turnips into slices, cabbage into checkers, potatoes into slices. Cut the bacon into cubes, fry until crispy cracklings form, remove them with a slotted spoon. Fry the mushrooms and roots in the melted fat until half cooked. Then pour in hot water, add turnips, cabbage, potatoes, salt and pepper and simmer until tender. When serving mushrooms with vegetables, sprinkle with cracklings, chopped green onions and parsley.
Mushrooms stewed in cream	Peel, rinse and scald fresh mushrooms, then cut into slices and lightly fry. After that, put them in a pot or pan and pour boiled cream over them. Tie parsley and dill, putting cinnamon, cloves, pepper in the middle of the bunch, bay leaf, and put it in a saucepan. Cover with a lid and place in a moderately hot cabinet to simmer for 1 hour.
Vegetable stew	Cut the peeled, washed vegetables into large cubes or slices, leave the small onions as whole heads. Stew carrots, turnips, rutabaga, boil cabbage and beans in water, fry potatoes and onions in a frying pan with butter. Separately, fry the flour in a frying pan, dilute it with a decoction of stewed or boiled vegetables, add finely chopped tomatoes or tomato puree and boil. Pour the prepared sauce over the vegetables placed in one pan, add salt, pepper, cloves and cinnamon, cover the pan with a lid and simmer for 15-20 minutes. When serving, sprinkle with parsley.

Baking. Potatoes, vegetables and herbs are baked in the form of mashed potatoes or pieces, with sauce or egg in a portioned frying pan or on a baking sheet in an oven. Before baking, the products are pre-cooked, simmered, fried or stewed. Pasteurized mushrooms or fresh champignons may be suitable for baking mushrooms in the oven. If you use fresh champignons, you do not need to boil them, but immediately rinse, chop and fry. Strain the pasteurized mushrooms and immediately place them in a frying pan for frying. Let's consider the technology for preparing some dishes from baked vegetables and mushrooms (Table 5).

Table 5. Assortment of complex hot dishes from baked vegetables and mushrooms

Name of the dish	Cooking technology	Appearance
Mushrooms stuffed with cheese	Cut off the stem of each mushroom and remove the pulp, freeing the cap. Prepare the filling for the caps from the legs, pulp, dill, sour cream and spices. Fill the mushroom caps, place them on a baking sheet, sprinkle with grated cheese and bake in the oven for 15-20 minutes.
Baked eggplants with mushrooms	Cut the eggplants into slices about 1 cm, add a little salt and set aside. Cut the mushrooms into circles and set aside; if the mushrooms are small, then cut them into cubes. Finely chop the garlic or onion, mix with sour cream and spices. Grate the cheese and feta cheese on a fine grater. Cut the tomatoes into slices. Place the eggplants in a baking dish. Next we lay out the mushrooms and tomatoes on top. Grease with sour cream mixture. Sprinkle with a mixture of cheese and feta cheese. Bake at a temperature of 180 0 C for 30 minutes.
Summer vegetable casserole	Cut vegetables into thin slices. Cook the sauce: to do this, fry the flour with butter, add milk, stirring continuously, and cook until thick. After removing from heat, add the egg, beating well. Pour the sauce over the vegetables. Sprinkle with cheese. Bake for approximately 30 minutes until golden brown.
Creamy soufflé with mushrooms	Slice the mushrooms, leaving the “middle” for decoration. Finely chop the onion and fry. Add mushrooms. Simmer under the lid. Salt. Preparing the filling. Transfer the mushrooms into the mold and pour the mixture. Grate the cheese and carefully place it on the mixture. Decorate the soufflé. Bake until golden brown - 200 degrees, 20-25 minutes.

Arranging and decorating complex hot dishes of vegetables and mushrooms

When serving, vegetable dishes are topped with sauce or oil, or the sauce is served separately in a gravy boat. Garnish with greens or chopped vegetables that match the taste and color of the dish. Dishes can be decorated with various vegetable cuttings using various devices. Boiled vegetables, usually served with butter. A design must be applied to the puree before serving. Boiled potatoes can be boiled into balls or barrels. Fried vegetables are served with fresh and pickled cucumbers and tomatoes. Vegetable dishes in a restaurant setting are served in a variety of ways:

– cauliflower and artichokes are served on round dishes, on which a napkin folded into an envelope is placed;

– asparagus – on a special grid covered with a napkin;

- green peas, bean pods, vegetables in milk sauce - in a round cupronickel bowl;

- baked vegetables - in cupronickel frying pans in which they were cooked.

– Potato cutlets, cabbage schnitzels, potato croquettes, zrazy, rolls, casseroles and vegetable puddings are placed on round dishes.

– They must be served with sour cream or sauce in a separate sauce boat.

Vegetable dishes and side dishes play an important role in human nutrition due to their chemical composition, being a source of vitamins, minerals and fiber. Heat-treated vegetables are easier to digest. Vegetable dishes are prepared and served with butter and sauces - sour cream, milk, mushroom, tomato, crackers, which significantly increase the calorie content of the dishes. When cooked, the color of vegetables changes; in green vegetables, chlorophyll is replaced by magnesium ions with hydrogen ions under the influence of acids in cell sap. To preserve the color of green vegetables, they are boiled in large quantities of boiling water, which reduces the concentration of acids and reduces the processing time of the vegetables. Cook in a container with an open lid, which helps remove volatile acids. Vegetables with a white color - potatoes, cabbage, onions - turn yellow when cooked. This is due to the fact that the colorless compounds they contain with carbohydrates - glucosides - oxyflavones are hydrolyzed and release colored yellow free hydroxyflavones. These pigments form green compounds with iron ions, which gradually turn brown, which is observed when boiling and baking vegetables in oxidizing iron cookware.

Boiled vegetable dishes . You can cook all vegetables in water or steam, the water consumption is 0.6-0.8 liters per 1 kg of vegetables - so that they are covered with water, the vegetables are placed in boiling salted water and cooked at low simmer under a lid; only green vegetables are boiled without a lid. Only beets are cooked without salt, because when cooked with salt, they acquire an unpleasant aftertaste. Unpeeled vegetables are placed in cold water. Dried vegetables and mushrooms are pre-soaked in cold water for 1-3 hours and boiled in the same water; frozen vegetables are boiled without defrosting for 10-15 minutes. When cooking uncut vegetables, the change in their weight is insignificant - 1-3%; the weight of chopped vegetables decreases significantly, especially cabbage and mushrooms - up to 30%. Most of the nutrients go into the broth. When steamed, these losses are reduced. Most often, potatoes and carrots are steamed - in a mesh pan or on a wire rack under the influence of steam from boiling water under a tightly closed lid; you can cook in a steamer.

Dishes of steamed vegetables . To simmer vegetables, only 20% of the weight of vegetables is used in water or broth, and zucchini, tomatoes and pumpkin are simmered in their own juice, and significantly less nutrients are transferred into the broth than when boiled. Simmer in a saucepan in the presence of fat - 20-30g per 1kg under a lid. Sorrel is cooked separately because of the acid it contains, which prevents other vegetables from softening.

Fried vegetable dishes . Vegetables are fried with fat or in large quantities - in deep fat, while a dehydrated crust is formed on their surface, the temperature in which reaches 135 ° C and new flavor and aromatic compounds are formed. Vegetables that contain low-stable protopectin - potatoes, onions - are fried raw. zucchini, tomatoes, eggplants. The remaining vegetables are poached and chopped - carrots, beets. When frying vegetables, vitamin C is destroyed much less than when boiling and poaching. When frying in the main way, vegetables are placed in a frying pan with fat heated to 120-150 ° C and fried, sometimes finished frying in an oven. Fat consumption is 30-75g per 1 kg, while it is absorbed only by the surface crust and does not penetrate deeper, so fat consumption depends on the cutting method - the smaller the vegetable pieces, the larger their specific surface area and the more fat is absorbed. Rastit is used for deep-frying vegetables. refined oil, frying and cooking fat, moreover, fat is taken 4 times more than vegetables, the fat is heated to 150-180 ° C, immersed in small portions to avoid cooling the fat. Fried vegetable dishes are served with sauces, sour cream, butter and sprinkled with herbs.

Dishes of stewed vegetables . When extinguishing vit. C is destroyed more than during cooking - up to 80%. To prepare stews, vegetables are first fried until half cooked, then stewed with sauces, broths, only cabbage is stewed immediately without preliminary heat treatment.

Roasted Vegetable Dishes . Vegetables are baked in portioned frying pans and baking sheets in an oven. They are first boiled, stewed or fried, pureed for casseroles and rolls, and sometimes baked raw. The surface of casseroles, puddings, rolls is greased with egg and sour cream, and vegetables drenched in milk or sour cream sauce are sprinkled with grated cheese and sprinkled with oil.

Stuffed dishes . Stuffed with pre-prepared tomatoes, eggplants, peppers, zucchini and cabbage and grape leaves - cabbage rolls.

Mushroom dishes . Use fresh porcini mushrooms and champignons, salted or pickled mushrooms, separating them from the marinade, and dried mushrooms, previously boiled.

Vegetable side dishes. Vegetable side dishes are widely used with meat and fish dishes; complex side dishes, which are selected according to color, taste and composition, are especially valuable. They not only diversify the taste of dishes, giving them an attractive appearance, but also enrich them with vitamins, carbohydrates, mineral salts, and promote the digestibility of basic products.

Dishes with vegetables, mushrooms, cheese

We all eat vegetables. Convinced vegetarians and those who cannot imagine life without meat, children and adults on a strict diet and real gourmets. Nutritionists in all countries are of the unanimous opinion that vegetables should make up a significant proportion of our diet. The vitamins, minerals and other beneficial substances they contain help maintain immunity and maintain health for many years.

Properly prepared, the most common vegetables become incredibly appetizing and cannot leave indifferent even those who declare that they do not like them at all. If you want to cook delicious and healthy dishes from vegetables, remember a few simple rules. When choosing vegetables, give preference to the freshest and youngest fruits, without dents or dark spots, with smooth, not wrinkled skin. Vegetables, except root vegetables, pumpkins and potatoes, do not need to be stored for long, since during storage they gradually lose their beneficial properties. Therefore, it is better not to buy vegetables for future use, but if the need arises long-term storage, - use freezing, which preserves all the beneficial properties of vegetables. When preparing vegetable dishes, try to simmer and cook less - with these processing methods, food is lost. greatest number valuable vitamins and minerals. It is better to give preference to baking, blanching (quick boiling in boiling water), poaching (cooking food in a small amount of water or in its own juice) or steaming. It is better to eat cooked vegetables immediately rather than reheat them, so cook in small portions.

Dishes with mushrooms and cheese are in the arsenal of any cook - these products, when proper preparation, can become real delicacies. You can see this for yourself by trying to prepare dishes according to the recipes collected in this section.

From the book Spaghetti, pasta, fettuccine... pasta author Treer Gera Marksovna

Salads with vegetables, mushrooms, cheese and fruits Cucumbers with yoghurt, olives, mint and Amalfi dill 500 g shell-shaped pasta (conciglioni) 4 cucumbers 300 g natural yoghurt 150 g pitted olives 1 clove of garlic 1 bunch of dill 3 hours .

From the book Skinny Cooking. How to cook deliciously and not gain weight author Bebneva Yulia Vladimirovna

Dishes with mushrooms, vegetables, nuts, fruits and berries Mushroom, pumpkin, leek and tomato casserole “Syracuse” 220–230 g tube-shaped pasta (cannelloni) 450 g pumpkin 150 g any mushrooms 150 g cherry tomatoes 2 stems leek 1 clove

From the book Miracle recipes from lavash and ready-made dough author Kashin Sergey Pavlovich

From the book Air Fryer. 1000 miracle recipes author Kashin Sergey Pavlovich

From the book Mushroom Picker's Cookbook author Kashin Sergey Pavlovich

Dishes with mushrooms, vegetables, fruits, nuts, seasonings, olives and

From the book Unusual recipes blanks author Treer Gera Marksovna

Pizza with wild mushrooms, vegetables and cheese Ingredients: 1 pizza base, 200 g fried forest mushrooms(any), 1 sweet pepper, 2 tomatoes, 100 g cheese (any), 1 tbsp. l. mayonnaise, pepper. Method of preparation: Grate the cheese on a coarse grater. Wash and remove sweet peppers

author Treer Gera Marksovna

Dishes with vegetables Mushrooms with vegetables Ingredients: 500 g mushrooms, 300 g cabbage, 3 onions, 3 carrots, 1 glass vegetable oil, salt. Method of preparation: Cut fresh cabbage, onions into noodles (you can also add zucchini, tomatoes, sweet pepper), cut fresh mushrooms. Heat up

From the book Dishes from Lavash and Ready-Made Dough author Treer Gera Marksovna

Dishes with vegetables Preparing horseradish root “Store forever” horseradish root, vinegar, sugar and salt - to taste Wash the horseradish root thoroughly, peel and cut into pieces. Divide into piles (about 200 g each), wrap in bags or cling film and freeze. At

From the book Stews and Casseroles author Treer Gera Marksovna

Dishes with vegetables, mushrooms, cereals, beans, corn, olives, cottage cheese and

From the book Soups author Treer Gera Marksovna

Dishes with vegetables Baked gogoshars with cabbage, tomatoes, garlic and onions “Tiraspol” – 8 pcs. gogosharov – 250 g cabbage – 1–2 tomatoes – 2 onions – 5 cloves garlic – 1/2 cup tomato sauce– 1 tbsp. a spoonful of flour - any greens, vegetable oil, pepper and salt -

From the book Cooking with Cheese author Ivlev Konstantin

Dishes with mushrooms, vegetables, fruits, nuts, seasonings, olives and cereals Fried envelopes with mushrooms and onions “Nakhabinskie” 2 sheets of lavash 150-200 g of any mushrooms 1-2 onions vegetable oil and salt - to taste Cut the onion into rings and fry in vegetable oil

From the book Stuffed Dishes author Kashin Sergey Pavlovich

Dishes with mushrooms and vegetables Mushroom dishes Stew with mushrooms, tofu, onions, garlic, soy sauce and Harbin parsley? 1 cup of any chopped mushrooms? 450 g of tofu cheese? 1/2 cups chopped onion? 1 clove of garlic? 1 tbsp. spoon of soy sauce? 1 tbsp. spoon crushed

From the book Ossetian pies. 1000 and 1 recipe author Kashin Sergey Pavlovich

Soups with mushrooms, vegetables, cheese, cheese and nuts

From the author's book

Dishes with cheese and vegetables Most cheese is produced in Switzerland, Holland, France and Italy. The cheese is prepared in the following way: milk is boiled with the addition of fermented milk enzymes and bacteria. During the process of preparing and ripening cheese, the air is filled with

From the author's book

Dishes with vegetables Baked gogoshars with cabbage, tomatoes, garlic and onions “Tiraspol” Ingredients 8 gogoshars, 250 g cabbage, 1-2 tomatoes, 2 onions, 1/2 cup tomato sauce, 5 cloves of garlic, 1 tablespoon flour, herbs (any ), vegetable oil, pepper,

From the author's book

Dishes with beans and vegetables Ossetian pies made from unleavened dough stuffed with potatoes, cheese and onions “Kartofdzhyn” Ingredients For the dough: 51/2 cups flour, 1 egg, 2 cups milk, butter, 1/2 tablespoon salt. For the filling: 1 kg of potatoes, 300 g of Adyghe (Ossetian)

The importance of vegetables in nutrition is very great because they are a valuable source of vitamins, carbohydrates, organic acids, mineral salts, and various flavoring substances, without which food becomes tasteless and of little use. The main advantage of vegetables is that they can be used to prepare various, healthy and delicious dishes, side dishes and snacks, easily digestible human body and, in addition, contributing to better absorption of any other food consumed along with vegetables. Vegetables occupy one of the leading places in the diet, and catering establishments are obliged to offer consumers the largest possible selection of excellent, deliciously prepared dishes and side dishes from vegetables.

Garlic and onions have primarily a taste value and are very widely used in cooking. These vegetables, as well as horseradish and some others, are rich in phytoncides - special bactericidal substances that destroy pathogenic microbes. Therefore, it is necessary to use not a monotonous, but a varied assortment of vegetables for preparing vegetable dishes and side dishes. The cook must take care to preserve as much as possible nutrients and vitamins found in vegetables. Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. Therefore, all kinds of salads from raw vegetables: from cabbage, carrots, radishes, tomatoes, green onions. The successes of the canning industry not only make it possible to sharply reduce seasonal fluctuations in the consumption of vegetables, but also make it possible to supply public catering establishments with the selected, highest quality vegetables at any time of the year, and these vegetables are preserved in such a way that they almost completely retain all their nutrients and taste. .

The cook should know that vitamin C is destroyed by prolonged heat treatment of vegetables, contact with atmospheric oxygen, and improper storage. When to cook vegetable soups, cabbage soup, borscht in meat, fish or mushroom broths, vegetables are placed in ready-made boiling broths, and vegetables that cook faster are added only when vegetables that require longer heat treatment are almost ready.

The container in which vegetables are cooked must be tightly closed with a lid during the entire cooking time - this makes it difficult for the vegetables to come into contact with atmospheric oxygen. Vegetables should not be cooked long before serving, since when a prepared vegetable dish is stored for a long time, even over low heat or when it is heated, the vitamins are destroyed.

A dish is a combination of food products (raw materials) that have undergone culinary processing and prepared for consumption as food, taking into account portioning and presentation.

A culinary product is a collection of food products that have undergone culinary processing, but are prepared for consumption only after additional processing, heating, portioning, and decoration.

Raw materials are food products intended for the preparation of culinary products.

Process- this is a series of scientifically based, consistent methods of mechanical heat treatment of raw materials, as a result of which a semi-finished product, culinary product or culinary product is obtained.

Dishes, culinary products and semi-finished products are distinguished by the following characteristics:

due to the raw materials used (vegetables, fish, meat, etc.);

method of culinary processing (boiled, poached, fried, stewed, baked, baked);

nature of consumption (snacks, soups, drinks, etc.);

purpose (for children, school, dietary nutrition and more);

thermal state (cold, hot, chilled);

consistency (liquid, semi-liquid, thick, puree-like, viscous, crumbly).

The central place in a catering enterprise belongs to the cook. Much depends on his qualifications, professional skills, education and spiritual qualities, including the quality of the prepared dishes. This is achieved not only by a correctly carried out, scientifically based technological process, but also by the ability to use natural features raw materials, the possession of a subtle and well-developed taste, and artistic abilities. Thus, a high-quality dish, tasty, healthy and beautiful, is a combination of the qualities of the products from which it is prepared with the skill of a professional cook who meets modern requirements.

Vegetable dishes and side dishes

Used to prepare vegetable dishes various ways heat treatment. They are boiled, poached, fried, stewed and baked.

Vegetables intended for cooking (potatoes, cauliflower, green peas, legumes, asparagus) are poured with hot water so that the water constantly covers them. The water is salted (10 g of salt per 1 kg of product). Only beets and carrots with their skins are boiled in unsalted water. Cooking is carried out in a container with a closed lid at a gentle simmer to avoid overcooking the vegetables. The only exception is cooking green vegetables (legumes, sorrel, spinach). These vegetables are cooked in rapidly boiling water, without covering the container with a lid, so that cooking is not accompanied by a strong change in their color.

Vegetables are usually simmered pre-cut (cubes, slices, slices), placed in a bowl in a layer of up to 20 cm, a small amount of water or broth (20-30% of the weight of vegetables), as well as salt, fat, and sometimes sugar are added. Steamed and boiled vegetables are used as an independent dish, as a side dish or semi-finished product for making soups, vegetable cutlets, cold dishes, and minced meat.

Fry zucchini, eggplant, tomatoes, pumpkin, onions, parsley - raw, cabbage - pre-boiled, potatoes - both raw and boiled. In addition, products formed from vegetable cutlet masses (cutlets, zrazy, croquettes) are fried. Most of the listed vegetables, as well as products made from vegetable mass, are fried with a small amount of fat (the main method of frying). Potatoes (raw), onions, greens, cauliflower (in dough), and croquettes are deep-fried. Fried vegetables are served with butter, sour cream, sauces, fresh and salted tomatoes and cucumbers, chopped parsley or dill. Fried vegetables are used both as an independent dish and as a side dish for fried meat, poultry, and fish dishes.

Dishes from stewed and baked vegetables are very diverse in assortment and are popular both in everyday life and at receptions and banquets. Vegetables are stewed in sauces (red, tomato, sour cream with tomato) and less often in broth with the addition of spices and seasonings (cabbage). Before stewing, potatoes are fried, carrots and onions are sautéed, and beets are boiled. Stewed vegetables are used as independent dishes and side dishes.

Vegetables are baked unstuffed, stuffed and in the form of products from vegetable cutlet mass, subjecting them to heat treatment before baking - boiling, frying, stewing. Only tomatoes and eggplants are baked raw.

For baking unstuffed vegetables (potatoes, cauliflower, zucchini, pumpkin), milk and sour cream sauces are used; stuffed - sour cream sauce with tomato. Products made from cutlet mass (rolls, casseroles, puddings) are brushed with egg or sour cream before baking. Use baked vegetables as an independent dish.

Commodity characteristics of products

Potatoes rank second among plant products after bread. Potato tubers are rich in starch, contain proteins, sugars, minerals, vitamins C and B. To prepare potato dishes, it is better to use table varieties with thin and dense skin, a small number of small eyes and, what is especially valuable, good taste. The homeland of potatoes is South America. The pulp consists of several layers, the root, rings of vessels and the core. Potatoes are a universal product. It can be fried, boiled, baked, stewed.

Carrots contain a lot of sugar in the form of glucose (6%), are very rich in many vitamins (A. group B, C, E, K, PP.), mineral salts of potassium, cobalt, copper, iodine, phosphorus and other enzymes, nitrogenous and others substances and a lot of plant insulin, and is also very rich in carotene. It’s not for nothing that carrots are called the queen of vegetables. It is used in both dietary and baby food.

Beetroot contains sugars, minerals, potassium, magnesium, phosphorus and has healing effect and prevents atherosclerosis, used both raw and boiled.

Onion. Central Asia is considered its homeland. Contains a large amount of phytoncides that destroy bacteria and intestinal pathogens. In addition, onions contain provitamin A, group B, PP, E, and a large amount of vitamin C., rich in mineral salts, essential oils, and other substances. The pungent taste and peculiar smell of onions stimulate the appetite.

Requirements for the quality of vegetable dishes. Shelf life

Boiled vegetables should retain their shape; potato tubers may be slightly boiled. The color of potatoes is from white to yellowish; redness or darkening of the tubers is not allowed. The color of root vegetables is characteristic of their natural color. Potatoes and root vegetables, well cleaned of eyes, black spots and rotten parts; The consistency is loose. Boiled cabbage should not have the taste of steamed cabbage. Consistency - soft, delicate. Color - from white to cream, for early varieties of cabbage and Savoy - from light green to cream, for Brussels cabbage - bright green or brown. Dark spots and redness are not allowed on the surface of cauliflower.

Mashed potatoes - the consistency is thick, fluffy, homogeneous, without pieces of ungrated potatoes. Color - from cream to white, without dark inclusions.

Poached vegetables have a slightly salty taste with the aroma of vegetables and milk; the smell of burnt milk and vegetables is not allowed. Color is characteristic of the vegetables from which the dish is prepared. The consistency is soft. The shape of cutting vegetables must be preserved.

Roasted vegetables should be the same shape, fried evenly on both sides. The consistency is soft. The color of fried potatoes is yellow; individual pieces can be fried until brown. The color of the remaining vegetables is light brown at the break, characteristic of natural vegetables. Cutlets, zrazy, schnitzel should be of the correct shape without cracks, with a golden brown crust on the surface. The color of potato products is white or cream when cut. The consistency is fluffy, not sticky, without lumps of ungrated potatoes. The color of carrot cutlets when cut is light orange. The taste is slightly sweet. The consistency is loose, homogeneous, without large pieces of carrots and lumps of semolina. The color of cabbage products is light cream.

Stewed vegetables should have pieces of the same shape and size. The consistency is soft, juicy, cabbage can be elastic. Taste - vegetables from which the dish is prepared; for stewed cabbage - sweet and sour Color - from light to dark brown; for stewed beets - dark cherry. The form of cutting vegetables is preserved; some boiled potatoes are allowed.

Baked vegetables - casseroles and rolls have a smooth surface without cracks, with a golden brown crust. In the section, the thickness of the upper and lower layers is the same. The minced meat is distributed evenly. The color and taste of the vegetables from which baked dishes are prepared. Vegetables baked with sauce should be completely covered with an even layer of sauce on the surface of the golden brown crust.

Vegetable dishes and side dishes cannot be stored hot for a long time, as their appearance and taste deteriorate and the nutritional value(vitamin C is destroyed). Boiled, dried and mashed potatoes are stored on the steam table for no more than 2 hours. Store boiled cauliflower, asparagus, and corn in hot broth for no more than 30 minutes. For longer storage, they are cooled and placed in the refrigerator without decoction, and as they are used they are heated in the decoction. Store vegetables in sauce or oil in a container, covered, for no more than 2 hours. If longer storage is necessary, the vegetables are removed from the broth, cooled and stored in the refrigerator. Then combine with sauce or broth and bring to a boil. Deep-fried vegetables can be kept cool throughout the day. Stewed and baked vegetable dishes are stored hot for no more than 2 hours.

Safety precautions and labor protection in the hot shop

To avoid accidents, kitchen workers must study the rules for operating thermal and mechanical equipment and receive brief instructions from the production manager. Workers servicing gas equipment are required to undergo a special training course. At the location of the equipment, it is necessary to post a rule regarding its operation. The floor in the workshop must be level, without protrusions, and not slippery.

The temperature in the workshop is 20-25 *C. Disassembly, cleaning and lubrication of any equipment can only be done when the machine is completely stopped and the electricity is disconnected from the source (network). All electrical equipment must be grounded to avoid short circuits and other equipment defects.

The aisles near workplaces should not be cluttered with dishes, containers and other objects near the boilers during cooking. It is necessary to open (boiler lids) towards you. A boiler weighing 15 kilograms or more may be removed from the stove by two people, without a lid, where the surface of the stove must be flat and smooth, without cracks. Boilers should have tight handles. When deep-frying, the product should be dried and the fat (in relation to the object) should be laid aside. At the production site there should be a first aid kit with a set of medications. In case of accidents or loss of ability to work, an act should be carried out in accordance with the form.

Vegetable cooking technology

After mechanical cooking, vegetables intended for cooking are immediately subjected to heat treatment, since during storage they become lethargic and vitamin C in them is quickly destroyed.

1) In raw vegetables, plant tissue cells are connected to each other by an adhesive substance - protopectin. During heat treatment, protopectin turns into a soluble substance - pectin, so the connection between cells is weakened and the vegetables soften. The cooking time of vegetables depends on the stability of protopectin. In an acidic environment, vegetables soften poorly, since the process of converting protopectin into pectin slows down.

) The starch contained in vegetables gelatinizes. At a temperature of 55-70 *C, starch grains absorb water present in vegetables and form a gelatinous mass - a paste.

3) When starch is heated above 120 * C, dextrinization occurs. It consists in the fact that starch breaks down, forming water-soluble substances - pyrodextrins, which have brown. Therefore, when frying vegetables containing starch, a golden brown crust forms on the surface.

4) In vegetables containing sugar, when heated, a deep breakdown of sugar occurs - caramelization. Dark-colored substances are formed - carmelene, carmelan and others. As a result of caramelization, the amount of sugar in vegetables decreases, and a crispy crust forms on the surface.

5) When vegetables are cooked, a melanoid formation reaction occurs, in which simple sugars react with nitrogenous substances and melanoidins, dark-colored compounds, are formed. They play an important role in the formation of a crispy crust.

) The different colors of vegetables are due to the presence of pigments in them ( coloring matter). The green color of vegetables (sorrel, spinach, lettuce, green peas and others) is due to the content of the chlorophyll pigment. During heat treatment, the organic acids of the cell sap react with chlorophyll, forming a new brown compound. Green vegetables containing volatile organic acids are placed in brown boiling water to preserve their color, while the acids evaporate along with water vapor and the color of the vegetables does not change.

Yellow, orange, red, the colors of vegetables (carrots, turnips, pumpkins, tomatoes, red peppers) are due to the content of a group of carotenoid pigments. They are resistant to heat, acids, alkalis and do not change color during heat treatment. Carotenoids are insoluble in water, but soluble in fats, so when sautéing vegetables, the pigments pass into the fat, coloring it orange. Beets contain coloring substances - anthocyanins, which are two pigments - purple (betanin) and yellow. Purple pigment is easily destroyed by heat treatment, while yellow pigment is more resistant to heat. Beet anthocyanins are well preserved in an acidic environment. Therefore, when cooking beets, add vinegar or citric acid.

The white-yellow color of vegetables is due to the content of flavone pigments, which become yellow when hydrolyzed. Therefore, when potatoes and cabbage are cooked, they turn yellow. Flavones, when interacting with iron salts, give a dark color.

). When cooked, the weight of vegetables decreases. Changes in weight depend on the type of vegetables, the method of heat treatment and the form of cutting.

). Vitamins (with the exception of vitamin C) are resistant to heat treatment and hardly change. Some water-soluble vitamins turn into decoction when cooked, so it is recommended to use vegetable decoctions for preparing soups and sauces. Vitamin C - ascorbic acid - is less stable and is easily destroyed by heat treatment. In order to preserve it, it is necessary to: avoid long-term storage of peeled and chopped vegetables; use dishes made of non-oxidizing metal (by volume in accordance with the number of servings); when cooking, place vegetables in boiling water in such a sequence as to simultaneously bring them to readiness; cook vegetables in a container with a closed lid so that there is no access to air oxygen; Do not stir vegetables frequently during cooking; do not allow them to become completely boiled; observe the terms of heat treatment of vegetables; Do not allow food to be stored hot for long periods of time. Preservation of vitamin C during heat treatment is facilitated by the presence of acid in vegetables. It is preserved much better when steamed and fried, since fat protects vegetables from contact with oxygen air.

Boiled potatoes. Peeled potato tubers of the same small size (large potatoes are cut into pieces) are placed in a dish in a layer of no more than 50 centimeters so that their shape is preserved during cooking, pour hot water so that it covers the potatoes by 1-1.5 centimeters, add salt, close the dish cover, bring to a boil and cook at low simmer until tender. Then the broth is drained and the potatoes are dried; to do this, cover the dish with a lid and place it on a less hot section of the stove for 2-3 minutes. Some varieties of potatoes are overcooked and soaked in water, resulting in the taste of the finished dish deteriorating. Therefore, when boiling such potatoes, the water is drained 15 minutes after boiling, the potatoes are covered with a lid and brought to a boil without water - with the steam generated in the boiler. Potatoes that have been peeled into barrels are cooked in the same way. Potatoes are cooked in small portions, since long-term storage deteriorates their taste, reduces their nutritional value, and changes color. Boiled potatoes are used as an independent dish and side dish. When on vacation, boiled potatoes are placed in a lamb, on a plate or in a portioned frying pan, poured with butter, sour cream or served separately, sprinkled with chopped herbs. You can serve potatoes with sauces: red with onions, mushroom.

Deep fried potatoes. Potatoes are cut into cubes, strips, slices, cubes, balls, shavings, washed and dried well. Place prepared potatoes into fat heated to 170-180 *C and fry until golden brown and cooked. Frying time depends on the temperature of the fat and the shape of the cut. Remove the finished potatoes, allow the fat to drain, sprinkle with fine salt and shake. You cannot salt the potatoes before frying, as they will become soaked and the fat will foam strongly. Potatoes cut into cubes, slices, cubes, balls and deep-fried are called French fries. Potatoes cut into strips are called pai. It is used as an independent dish and as a side dish. When leaving, the potatoes are placed on a plate with a paper napkin and decorated with sprigs of herbs.

Carrot cutlets. The carrots are cut into thin strips or passed through a vegetable cutter, placed in a deep bowl, add either milk, or milk with broth, or water, margarine or butter and simmer until almost done. Then add semolina in a stream, stir well and cook until tender. The resulting mass is cooled to 40-50*C, eggs, salt, grated cottage cheese are added and everything is mixed well. Cutlets can be prepared without cottage cheese, and semolina can be replaced with thick milk sauce. The resulting mass is cut into portions, breaded in breadcrumbs or flour, shaped into cutlets, placed on a baking sheet with heated fat, fried on both sides and brought to readiness in the oven. When leaving, place 2 cutlets per serving on a plate or serving dish, pour over butter or margarine. Separately, sour cream, milk or sour cream sauce are served in a gravy boat. When leaving, carrots 156, table margarine 5, milk 15, broth 15, semolina 15, eggs 1/10 pieces, cottage cheese 31, wheat crackers or wheat flour 12, cooking fat 10, table margarine or butter 10, or sour cream 25, sauce 75. Yield: with fat 160, with sour cream 175, with sauce 225.

Potato casserole. The potato mass is prepared in the same way as for cutlets. On a baking sheet, greased with oil and sprinkled with breadcrumbs, lay out half of the potato mixture in a 2 cm layer, place the minced meat on it and distribute it in an even layer. Cover the top with the other half of the potato mass, level the surface, grease with sour cream, make a pattern and bake.

For minced meat: boil dried mushrooms, finely chop them, combine with sautéed onions, boiled chopped eggs, add salt, pepper, parsley or dill and mix. The casserole can be prepared without minced meat, from a homogeneous potato mass. When leaving, the casserole is cut into portions, placed on a plate or serving dish, poured with butter or tomato, sour cream or mushroom sauces, served separately.

Cooking technology (recipes)

Peppers stuffed with vegetables and rice (No. 504) Gross Net

sweet pepper 187 140

for minced meat:

rice groats 11 301

carrots 28/22* 15

onion 36/30* 15

tomatoes 74/63* 40

vegetable oil 15 15

minced meat mass 100

semi-finished product weight 240

sauce 75

Output 250

* In the gross column, the numerator indicates the gross mass of products, the denominator indicates the net mass of products, and the net column indicates the mass of finished products.

Sour cream sauce with tomato Gross Net

sour cream 1000 1000

butter 50 50

wheat flour 50 50

tomato puree 100 100

Output - 1000

Sequence of the work “Peppers stuffed with vegetables and rice”:

Wash the pepper, remove the stem and seeds without disturbing the integrity of the fruit, and rinse again.

Pour hot water over the pepper and boil (1-2 minutes) until half cooked. Drain in a colander.

Sort the rice and rinse under running water.

Boil the rice in salted water until half cooked, drain in a colander.

Peel the carrots, onions, wash them, cut into strips.

Sauté onions and carrots.

Wash the tomatoes, remove the stem, scald with boiling water, remove the skin, chop into slices.

Fry the tomatoes using the basic method.

Prepare minced meat. Combine boiled rice, sauteed vegetables, fried tomatoes. Stir and season with salt and pepper.

Fill the peppers with minced meat.

Rice. Technological diagram for preparing the dish “Peppers stuffed with vegetables and rice”

Prepare the sauce. Pass on butter flour with added tomato.

Heat the sour cream to a temperature of 85-90°C.

Dilute the flour sauté with hot sour cream. Bring to a boil and until tasteful.

Place the peppers in a baking tray (mould). Pour over the sauce.

Bake in the oven (t = 200°C) until cooked.

Prepare for submission. Place a portion of the dish into a lamb, pour over the sauce with which it was baked, and sprinkle with chopped herbs.

Boiled and stewed vegetables should be well cleaned, with a smooth surface, without eyes, dark places, skin residues, and cut into the correct shape. The smell and taste of steamed vegetables, foreign smell and taste are not allowed; vegetables must not be deformed and well cooked. You cannot violate the recipe (incomplete set of vegetables, they are not covered with oil or sauce), the consistency and appearance must be characteristic of this dish.

Unacceptable defects: the surface of the vegetables is charred; vegetables are undercooked, raw; oversalted; there is a taste of rancid or greasy fat; non-compliance with recipes (no side dish, sour cream, butter, etc.); insufficiently expressed taste and smell (weak aroma of vegetables, oil, fat, cabbage; vegetables are slightly under-salted, etc.). There should be no defects in appearance and color: uneven cutting of vegetables; insufficiently colored or dark crust; slight deformation of pieces of vegetables, cutlets, rolls, etc.; the side dish (cucumbers, lettuce, herbs, etc.) is placed carelessly.

Stewed vegetables should retain the shape of the cut, not be bruised or overcooked, the color should correspond to the type of vegetables, sometimes slightly browned. The smell of steamed vegetables is not allowed.

Baked vegetables have a uniform golden crust on the surface, the minced meat is evenly distributed throughout the product or in individual specimens, there are no cracks, when baking with sauce there must be a certain amount of sauce of the appropriate consistency.

Boiling and poaching vegetables are the main techniques in medicinal cooking. Potatoes and root vegetables are boiled, peeled, whole (except beets); white cabbage - cut into slices, cauliflower and Brussels sprouts - disassembled into pieces; corn - without removing the leaves from the cobs; bean pods - cut into 3-4 parts. Vegetables are placed in hot salted water (10 g of salt per 1 liter of water, except for diets No. 7, 10) (0.6-0.7 liters per 1 kg of vegetables) so that the water layer is 1-1½ cm higher. Cook at low boil, covering with a lid, until cooked: potatoes - 20-30 minutes; carrots, rutabaga, turnips - 25-30 min. The broth is drained from the prepared vegetables (used for soups and sauces), and the vegetables are dried at very low heat. The beets are boiled in their skins without salt (with salt they acquire an unpleasant taste) for 1 hour, and then the root vegetables are poured with cold water and kept in it for 30-60 minutes. To preserve color, green vegetables (bean pods, spinach, Brussels sprouts, etc.) are boiled in a large amount of water (3-4 liters per 1 kg) at a vigorous boil, without covering the pots with lids. Frozen vegetables are placed in boiling water without defrosting; dried - pre-soaked in cold water for 1-3 hours and boiled in it. Cooking is carried out in stainless steel cauldrons with a thickened bottom; The dishes are selected according to the volume of vegetables, so that there is less food left over the product. airspace(air oxygen promotes the oxidation of vitamin C).

For steaming, vegetables, peeled whole or cut into slices or cubes, are placed on the grate of a steam boiler, sprinkled with salt (the space under the grate is filled with boiling water), the boiler is tightly closed with a lid and cooked until softened, taking into account the cooking time.

Prepared vegetables should be soft, but not deformed; potato tubers - whole or slightly boiled; root vegetables and potatoes without “eyes” and dark spots; cabbage in preserved shape, without the smell of steamed vegetables; the color characteristic of root vegetables: in white cabbage - from white to cream, in Brussels cabbage - bright green or slightly brown, in cauliflower - cream inflorescences, without darkened inclusions. Boiled vegetables should be sold quickly (storage on a steam table for no more than 1 hour is allowed).

For poaching, vegetables are cut into slices, cubes, placed in a saucepan in a layer of no more than 20 cm, and zucchini, pumpkin - 10-15 cm, oil is added (20-30 g per 1 kg), poured with boiling liquid (water, milk, broth 20-30 cm). 30% by weight of vegetables), salt and simmer under a closed lid. Zucchini, pumpkin, tomatoes, which easily release juice, are simmered without adding liquid. Vegetables are brought to culinary readiness (root vegetables and cabbage - 25-30 minutes; pumpkin and zucchini - 15-20 minutes), without allowing the liquid to boil over, which is not drained, but used together with the dish. Allow individual types of vegetables or a mixture of them. In the first case, vegetables are simmered separately, and then mixed and heated in a sauce (milk or sour cream). When cooking vegetables together, root vegetables are first simmered, then, taking into account the timing of their cooking, pumpkin, zucchini and canned green peas are added. Turnips, rutabaga and some varieties of early white cabbage containing glycosides are pre-blanched to remove bitterness. Poached vegetables are seasoned with milk sauce, butter or vegetable oil. Prepared vegetables must be of the correct shape and the same size; soft consistency; color characteristic of vegetables; the smell of burnt milk and vegetables is not allowed; may be partially boiled. Ready-made vegetable masses and products made from them must meet the following requirements: homogeneous consistency, without pieces of raw food, tender, for mashed potatoes - fluffy: color characteristic of vegetables, without dark inclusions; taste and smell of vegetables with the aroma of milk, butter; The smell of burnt milk is not allowed; soufflés (puddings) have a delicate and fluffy consistency; products retain their shape.

Potatoes in milk. Potatoes are cut into cubes and boiled for 5 minutes in water or steamed. The water is drained, and the potatoes are poured with hot milk, salted and cooked until tender: add butter, stir, boil for 1-2 minutes. When leaving, add a piece of butter.

Vegetables in milk sauce. Prepared from a set of vegetables - carrots, turnips, rutabaga, pumpkin or zucchini are cut into cubes, white cabbage - into checkers, cauliflower - cut into pieces. Each type is allowed separately, combined with canned green peas, add sugar, salt, pour milk sauce and boil for 1-2 minutes. You can add lettuce leaves, cut into large pieces. When leaving, add a piece of butter.

Technological maps of dishes for preschool educational institutions

Each dish must have sufficient energy and biological value, meet the physiological age needs of children, contain required quantity proteins, fats, carbohydrates, vitamins, minerals.

Technological map No. 1 Name of dish: Vegetable vinaigrette

Name of products Weight, g Chemical composition Energy value, kcal bruttonet protein fat carbohydrates Potatoes 14.711 Beetroot 9.57.5 Carrots 6.55 Pickled cucumbers 1915 Onions 7.5 Vegetable oil 55 TOTAL 0.635.074.1664.63 Yield: with oil 50 g.

Cooking technology. The beets are boiled in their skins or baked in the oven until cooked, cooled, and cut into slices 2´10 mm thick. The onions are cut into small cubes (chopped), blanched (scalded). Potatoes and carrots can be boiled whole, peeled separately, then cooled and finely chopped. The vegetables are combined, seasoned with unrefined vegetable oil, salt, mixed well, and the finished vinaigrette is taken out for distribution. To prevent beets from staining other vegetables, they are seasoned separately and then combined with the vegetables. Pickled cucumbers can be replaced with sauerkraut in whole or in part. The cabbage is sorted and finely chopped. If the cabbage is sour, rinse it with chilled boiled water before chopping it and drain it on a sieve. Serving temperature - 14 oC.

Quality requirements. The vegetables are carefully cut, the cutting is preserved, the color and smell correspond to the type of vegetables. The taste is moderately salty.

The vinaigrette is piled high. The consistency of boiled vegetables is soft, while raw vegetables are slightly crunchy.

Technological map No. 2 Name of dish: White cabbage salad with carrots and apples

Name of products Weight, g Chemical composition Energy value, kcal bruttonet protein fat carbohydrates White cabbage 35.528.5 Fresh apples 14510 Carrots 12.510 Vegetable oil 55 Citric acid 0.050.05 Water for dilution citric acid 2.52.5 TOTAL 0.685.073.560.55 Yield: with oil 50 g.

Cooking technology. Shred the cabbage into thin strips (1.5´15 mm), place in enamel pan, add salt and grind with a wooden pestle. The carrots are washed, peeled, scalded, and grated into thin strips. The apples are washed, scalded, peeled, cored, chopped into strips (2´15 mm), sprinkled with a solution of citric acid to prevent them from darkening. Vegetables and apples are combined in an enamel bowl, seasoned with vegetable oil, mixed well and taken out for distribution. Serving temperature - 14 oC.

Quality requirements. The cutting of vegetables is neat and preserved. The color of vegetables and apples has not changed. The aroma and taste are sweet and sour, characteristic of the products included in the salad, moderately salty.

Conclusion

The importance of vegetables in nutrition is very great because they are a valuable source of vitamins, carbohydrates, organic acids, mineral salts, and various flavoring substances, without which food becomes tasteless and of little use. The main advantage of vegetables is that they can be used to prepare a variety of healthy and tasty dishes, side dishes and snacks that are easily digestible by the human body and, in addition, contribute to better absorption of any other food consumed along with vegetables. Vegetables occupy one of the leading places in the diet, and catering establishments are obliged to offer consumers the largest possible selection of excellent, tasty dishes and side dishes made from vegetables.

Selected species vegetables vary greatly in their merits. For example, potatoes are rich in starch, white cabbage - vitamin C, carrots - provitamin A (carotene), beets - sugar. There is very little fat in vegetables, only from 0.1 to 0.5%. Among the mineral substances, we note the potassium, phosphorus, calcium, iron, magnesium and sodium contained in vegetables.

Garlic and onions have primarily a taste value and are very widely used in cooking. These vegetables, as well as horseradish and some others, are rich in phytoncides - special bactericidal substances that destroy pathogenic microbes. Therefore, it is necessary to use not a monotonous, but a varied assortment of vegetables for preparing vegetable dishes and side dishes. The cook must take care to preserve as much as possible the nutrients and vitamins found in vegetables. Vitamins are best preserved in fresh, raw vegetables immediately after they are harvested. Therefore, all kinds of salads made from raw vegetables are very useful: cabbage, carrots, radishes, tomatoes, green onions. The successes of the canning industry not only make it possible to sharply reduce seasonal fluctuations in the consumption of vegetables, but also make it possible to supply public catering establishments with the selected, highest quality vegetables at any time of the year, and these vegetables are preserved in such a way that they almost completely retain all their nutrients and taste. .

References

1. Vegetable growing / Edited by G.I. Tarakanov and V.D. Mukhin; 2nd edition, revised. and additional_ M.: Kolos 2003

2. Brozovsky D.I.; Borisenko N.M. Fundamentals of merchandising. _M: Economics 2004

DI. Grave; V.S. Mikhailov “Reserves of plant food”

Dyachenko V.S. “Storage of potatoes, vegetables and fruits” 2000

Efrimov E.V.; Training course _ RnD, Phoenix 2000

Dishes made from mushrooms and vegetables are a real find for those who strictly watch their figure or adhere to fasting. During the manufacturing process, such dishes are baked in the oven or stewed with the addition of water, which means they require much less oil. And the vegetables themselves, as a component of such recipes, are lower in calories than meat components or flour base.

Here you will learn how to stew vegetables with mushrooms.

Mushroom stew

Ingredients:

To prepare this dish of mushrooms and vegetables you will need 7-8 salted boletuses or, 2 onions or a bunch of green onions, 3 tbsp. spoons of vegetable oil, pepper.

Preparation:

Finely chop the salted mushrooms, add chopped green or onions lightly fried in vegetable oil. Mix everything. Sprinkle the vegetable and mushroom stew prepared according to this recipe with pepper.

Mushroom goulash with tomatoes

Ingredients:

700 g mushrooms, 1 tbsp. spoon of flour, 3 onions, 2 tbsp. spoons of butter, 2 tbsp. spoons of chopped dill, 1 sweet pepper, 3 tomatoes, 3 tbsp. spoons of sour cream, salt, pepper to taste.

Preparation:

Chop the processed mushrooms and fry in butter, then add fried onions, fried flour, finely chopped bell peppers, and salt.

Add peeled tomatoes, cut into slices, and simmer for another 10-15 minutes, and at the end of simmering, add sour cream and chopped dill.

Stew of chanterelles and russula

Ingredients:

Carrots, turnips, onions - all in equal parts.

Preparation:

Fry chopped mushrooms, diced carrots and turnips, chopped onions in oil - all separately.

Place in a saucepan along with thin slices of raw potatoes, add boiling water, tomato puree and simmer until tender.

Sprinkle with dill, add sour cream and boil thoroughly again.

Serve stewed vegetables with mushrooms warm with a green salad.

"Lumberjack Stew"

Ingredients:

50 g tubular mushrooms (they can be replaced with chanterelles or other mushrooms), 3-4 potatoes, 3 carrots, 1 small head of cauliflower, peas, meat broth cube, 1 leek, 100 ml milk, 100 g processed cheese, tomatoes, salt, pepper, parsley.

Preparation:

Boil 500 ml of water in a saucepan and dissolve the meat broth cube in it. Cut potatoes, carrots and cauliflower into small slices into the boiling broth. Let the vegetables boil for 5 minutes, then add the peas and a little tomato paste. Cover the pan tightly with a lid and cook the vegetables until cooked.

Brown the chopped mushrooms and onion rings in fat and add milk. Processed cheese add small pieces to the boiling milk broth, then season it with spices.

Stirring the vegetables carefully, pour the milk broth into the pan. Garnish the mushrooms and vegetables prepared according to this recipe with tomato slices, sprinkle with parsley and serve hot.

Mushroom stew

Ingredients:

1 kg of mushrooms, 2 onions, 4 tomatoes, 2 tbsp. tablespoons butter, 1 teaspoon flour, salt, pepper, herbs.

Preparation:

Peel the mushrooms by breaking off the stems; cut large mushrooms into several pieces. Lightly fry the chopped onion in 1 tbsp. spoon of oil, mix with mushrooms and keep on fire until all the moisture has evaporated from them. Add flour, tomatoes (after removing the skins and seeds), salt, chopped herbs. Keep on the fire, covered, until the stew is stewed. Serve the stewed vegetables with mushrooms prepared according to this recipe very hot.

Mushroom goulash

Ingredients:

1 kg of mushrooms, 2 pods of sweet red pepper, 6 pods of green sweet pepper, 4 tomatoes, 80 g of lard, 4 onions, salt.

Preparation:

Sauté finely chopped onions in lard, add peeled and washed mushrooms, chopped green and red bell peppers and sliced tomatoes.

Simmer all foods until fully cooked, adding water if possible.

Look at the photos for the recipes for stewed vegetables with mushrooms presented above:

Recipes for cooking vegetables and mushrooms baked in the oven

Onions with mushrooms in beer sauce

Ingredients:

1 white salad onion, 2 tomatoes, 1, 200 g, 150 g chanterelles, 200 ml light beer, 150 g smoked-boiled brisket, 30 g hard cheese (for example, Russian), 20 g peeled pine nuts, a small bunch of dill, several sprigs of fresh rosemary, salt to taste, vegetable oil for frying.

Preparation:

For this recipe for mushrooms with vegetables in the oven, you need to cut the brisket into small cubes. Wash, dry and peel the mushrooms, cut into small slices. Fry everything together in heated vegetable oil for 15-20 minutes. Add nuts, chopped dill and rosemary, salt.

Peel the onion and place in boiling water for 5 minutes. Cool, cut off the top and remove the core with a spoon. Fill with the resulting mixture.

Remove the stems of the tomatoes, cut crosswise, and place in boiling water for 2-3 minutes. Remove the skin and cut the vegetables into small cubes. Place in a deep baking dish.

Stuff the onion, place it on the tomatoes and pour beer over it. Bake in an oven preheated to 180°C for 15 minutes. Grate the cheese on a fine grater. Sprinkle baked vegetables with mushrooms with onions 4-5 minutes before cooking.

Squash with mushrooms, ham and nuts

Ingredients:

2 squash, 200 g lean ham, 150 g fresh, 150 g carrots, 1 onion, 100 g rice cereal, 100 g sour cream, 50 g butter, 30 g peeled pine nuts, several sprigs of dill, salt to taste, 30 ml vegetable oil for frying.

Preparation:

Cut off the tops of the squash. Remove the core and finely chop the pulp.

Rinse thoroughly rice cereal, boil until half cooked in salted water for 10-12 minutes.

Peel the onions and carrots. Wash, dry and peel the mushrooms. Cut the carrots into strips, onions and ham into small cubes. Finely chop the mushrooms.

Fry the ham with vegetables and mushrooms in heated vegetable oil until the vegetables are soft. Place in a separate container, add chopped dill, rice, pine nuts, sour cream and half the butter.

Stuff the squash with the mixture and cover with the cut off tops. Drizzle with remaining melted butter. Bake vegetables and mushrooms in the oven preheated to 180C for 25 minutes.

Porcini mushrooms with tomatoes

Ingredients:

For this recipe for baked vegetables with mushrooms you will need 500 g of porcini mushrooms, 3 fresh tomatoes, 2 tbsp. spoons of vegetable oil, 1 onion, 2-3 cloves of garlic, 2 tbsp. spoons of breadcrumbs, salt, pepper to taste, parsley, 3 tbsp. spoons of grated cheese.

Preparation:

In large, strong caps of porcini mushrooms, cut out part of the pulp from the middle. Finely chop this pulp and mushroom stems, fry in oil along with chopped onions, season with garlic, salt, pepper, and breadcrumbs. Fry the mushroom caps in oil, cut the tomatoes into slices and also fry.

Place tomato slices in a frying pan and place fried mushroom caps filled with minced meat on them. Sprinkle mushrooms with grated cheese and bake in the oven. A dish of baked vegetables and mushrooms will be ready when the cheese is browned.

Vegetables with mushrooms

Ingredients:

200 g eggplants and zucchini, 100 g sweet pepper, 100 g green onions, 250 g mushrooms (porcini or champignons), 300 g tomatoes, 1/4 cup sunflower oil, salt, parsley.

Preparation:

To prepare dishes from baked vegetables and mushrooms, cut the eggplants into cubes, add salt and let them sit for 30 minutes. Then wash in cold water and squeeze.

From sweet pods bell pepper remove the stems with seeds, cut each pod into 6-8 pieces and keep in boiling water for 2-3 minutes.

Peel the zucchini and cut into small slices. Divide the green onions into pieces 2-3 cm long, then wash, peel and chop the fresh mushrooms into slices.

Lightly fry all the prepared vegetables separately in a frying pan with sunflower oil, place in a pan, add tomatoes cut into slices, a few sprigs of parsley, mix and bake in the oven for 20-25 minutes.

Serve oven-baked vegetables with mushrooms hot or cold as a separate dish, with boiled potatoes or crumbly rice porridge- for fish or meat.

How to cook simple vegetables and mushrooms in the oven

Peasant style mushrooms

Ingredients:

1 kg of mushrooms, 100 g of onions, 100 ml of olive or 100 ml of butter, 30 g of tomato puree, 800 g of rice, parsley, ground red pepper, salt.

Preparation:

Boil mushrooms in salted water. Sauté finely chopped onion in butter or olive oil, add ground red pepper and tomato puree and pour in mushroom broth. Cut the boiled mushrooms into slices, put in the sauce, add rice, sprinkle with finely chopped parsley, mix well and put in the oven for 20 minutes.

Serve the oven-baked vegetables with mushrooms prepared according to this recipe hot, and if the dish is cooked in olive oil, you can also serve it cold.

Eggplant stuffed with mushrooms

Ingredients:

1 kg eggplants, 100 g onions, 150 ml olive oil, 20 g truffles, 200 g other mushrooms, 300 ml white meat sauce, 2 eggs, 150 ml meat juice, 150 ml tomato juice.

Preparation:

Before cooking mushrooms with vegetables, the eggplants need to be cut in half lengthwise and deep-fried. Cut out some of the pulp from the middle.

Add finely chopped truffles, other mushrooms and the pulp removed from the eggplants to the finely chopped onions sautéed in olive oil, pour in the white meat sauce thickened with egg yolk. Stuff the eggplants with the resulting filling, place on a greased baking sheet and bake in the oven.

Before serving, pour meat juice seasoned with tomato juice.

Mushroom pate

Ingredients:

250 g mushrooms, 150 g white bread, 1 onion, salt, ground pepper, 1/2 cup milk, 2 egg yolks, 2 egg whites, fat, 2 tbsp. spoons of flour, grated cheese.

Preparation:

Fry onions in fat, add finely chopped fresh mushrooms, salt, ground pepper and simmer under the lid until tender. When the mushrooms have cooled, add pre-soaked and crumbled white bread in milk, yolks and beaten egg whites.

Place this mass in a greased and floured pan, place it in a deep frying pan filled with water, and continue to simmer on the stove or in the oven for 40-50 minutes.

Before serving, sprinkle with grated cheese.

Spinach with mushrooms

Ingredients:

For this simple dish from vegetables and mushrooms you will need 1 kg of spinach, 150 g of mushrooms, 3 tbsp. spoons of butter, 2 tbsp. spoons of cheese, salt.

Preparation:

Sort the spinach, wash in several waters, scald with steep salted boiling water, squeeze and place in a shallow pan, adding 1 tbsp. a spoonful of butter. Put the pre-peeled and sliced mushrooms to simmer separately with butter, then mix the spinach with mushrooms, add grated cheese and 1 tbsp. spoon of butter, place in a clay mold, put in the oven, sprinkle with grated cheese and put a little butter on top. Let sit for a few minutes until browned.

What else can you cook from mushrooms and vegetables?

What else can you cook from mushrooms and vegetables - tasty and low-calorie?

Mushrooms with pepper

Ingredients:

1 zucchini, 1-2 pods of sweet pepper, 4-5 mushrooms, 3-4 tomatoes, green onions, 1-2 tbsp. spoons of fat.

Preparation:

It is better to fry chanterelles separately in sunflower oil, and pigs - in sour cream.

Remove the cores with seeds from the pepper pods, cut each pod into 6-8 pieces and keep in boiling water for 2-3 minutes.

Peel the zucchini and cut into small slices. Cut the green onions into pieces 2-3 cm long. Wash, peel, and chop fresh mushrooms into slices. Lightly fry the vegetables separately in a frying pan, place in a saucepan, add the tomatoes cut into slices, stir, cover with a lid, and simmer for 20-25 minutes. Serve with boiled potatoes or crumbly rice porridge; it can also be served as a side dish for fish or meat.

Mushrooms marinated with vegetables

Ingredients:

500-750 g fresh mushrooms, 1-2 onions, 1 carrot, 1/2 celery root, 100 ml vegetable oil or 120 g butter, 2-3 tomatoes, 1 teaspoon flour, 1 teaspoon black pepper, 1 teaspoon. spoon of salt, 1/2 cup of wine, garlic.

Preparation:

Peel and cut the onion, carrots and celery into small cubes. Stew the roots in vegetable or butter. Add fresh mushrooms, pre-peeled, washed and not very finely chopped, to the stewed roots. When the mushrooms soften, add finely chopped tomatoes, flour and black pepper, salt and wine. Pour hot water over the contents, lightly covering the mushrooms, and cook over low heat. Season the finished dish with crushed garlic.

Here you can see a selection of photos for recipes for vegetables with mushrooms, baked in the oven, or cooked on the stove: