Features dietolechenija in house conditions. Cold processing of vegetables

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Cold processing of vegetables demands special carefulness as they can be obsemeneny microorganisms, eggs a worm. Special attention give to preservation of ascorbic acid in fresh vegetables. With that end in view to wash vegetables it is better before clearing, and crude vegetables should not be held in water more than 15-20 minutes to Wash vegetables it is necessary in flowing water or often to change water used for washing. It is not necessary to wash out a sauerkraut as the significant amount of ascorbic acid is thus lost. Fresh belokochannuju and a cauliflower after clearing of the top polluted leaves wash in cold water, red cabbage, besides, will douse boiled water. Carrots, a beet, turnip in the beginning well wash in several waters, then clear. Parsley, a green onions, fennel, shchavel, spinach, a celery after sorting fill in with cold water and wash out for removal of the rests of sand. Carefully wash in flowing water vegetables, fruit and berries which use in a crude kind. Before cooking the cleared and washed out vegetables subject at once to thermal processing. That the cleared potato at storage has not lost some vitamins, it fill in with cold water (the whole tubers), but no more than on 2-3 ch. To cook a potato follows in the added some salt water (approximately 10 g to salt on 1 l of water) in the closed ware; vegetables are recommended to be pawned in boiling water. Greens in the first dishes put directly ahead of their readiness.

Is better vitamins in vegetables remain at their preparation on pair. The greatest losses of ascorbic acid occur at suppression, zapekanii vegetables, preparation from them mashed potatoes. Vegetable dishes it is recommended to consume right after preparations as their vitamin value and flavouring qualities in due course decrease. In order to avoid food damage it is impossible to mix cold and hot vegetables, and to fill with their sour cream, oil, mayonnaise it is necessary directly ahead of giving on a table.

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