Advice 1: How to roast tomatoes

Fried tomatoes is not the most common dish. Most often it is used as a secondary ingredient in other recipes. From how fried tomatoes, and will depend on the taste of the resulting product.
How to roast tomatoes
You will need
    • tomatoes;
    • salt;
    • vegetable oil;
    • pan.
Collect ripe fruits and wash them, cut out damaged part, if any, and the place where the peduncle was attached. You can use green fruit, but they will be tougher and not as sweet as red.
Those who do not like the peel, you need to clean off it with tomatoes. To do this, on top of the tomatoes crosswise incision with a knife with a width of 1-1.5 cm, after which the fruit for 5 seconds, place in boiling water. Take them out of the pan and rinse with cold water. From the temperature difference between the peel will become soft and will only have to clean up her by slipping over the edges at the incision.
Before you fry the tomatoes, you need to understand what consistency of food I would like to get a result. This affects the amount of slicing tomatoes. For more flavor, it is best to cut the tomatoes slices, then how to obtain the sauce, or Lecho are more suitable dicing.
If you want to get more dried vegetables, after peeling, it is desirable to remove the seeds and pulp from the middle, the most saturated with moisture. In this case, are fried only the fleshy wall of the tomato.
Chopped tomatoes, place them in a pan with hot vegetable oil, season with salt, if desired, you can add dry spices.
Fry slices on one side, flip them to the other. In the preparation will inevitably stand out juice. In the case when the tomatoes are fried in a pan without a lid, it will gradually evaporate. Under the hood, the tomatoes will turn out more juicy.
Cooking time depends on the amount of products and from what degree of softness of the fruit want to get. But to fry the tomatoes for too long just doesn't make sense: such a crust, like fried potatoes, tomatoes, impossible to obtain in principle.
Useful advice
Directly before turning off the fire add to the pan a bit of dill or parsley.

Advice 2: How to pickle tomatoes in the package

In a simple plastic bag can do not just pickled cucumbers, but pickled tomatoes. That's what I suggest you do.
How to pickle tomatoes in the package
You will need
  • - tomatoes - 1 kg;
  • - garlic - 8-10 cloves;
  • - dry dill - 3-4 umbrella;
  • - sugar - 1 teaspoon;
  • - rock - salt- 1 tablespoon;
  • - hot peppers optional.
First of all, rinse the tomatoes, then let them dry or wipe them dry with a clean kitchen towel. Then with a knife on the end of each fruit make cross-cuts. By the way, to glaze the tomatoes in a small package best of all, as for brining large tomatoes need more time.
Then cut each tomato stalk and make a cut and place a small oblique incisions. As such, the vegetables, place in a package of cellophane.
Hot peppers grind together with the peeled cloves of garlic into small enough pieces. Chopped vegetables put the tomatoes in a plastic bag. Then there add the following components: dry umbrellas garlic, sugar, and coarse salt.
A plastic bag with vegetables, tying tightly, shake well several times. This must be done in order that the salt and sugar have been evenly distributed. After this procedure, the tomatoes are put in the same bag. In this form, leave them at room temperature.
At the end of the day you can remove the sample from the vegetables. If you want to have a more intense flavor, leave them in the same condition for 1 or 2 days. Salted tomatoes are cooked in the package, ready!

Advice 3: Simple ways to fry fish, be it river or red

In cooking, I share a few simple ways of frying fish. The main ones are: frying fish in a pan with a small amount of oil, roasting on open coals or deep-fried. Each method of cooking has its secrets, and if you ignore them, you can ruin the fish and not get the desired result.
Simple ways to fry fish, be it river or red

Before you fry the fish in the pan, you should divide it into portions (small fish can be fried whole), RUB with salt and leave it for 10-13 minutes. To improve the taste of sea fish it can be sprinkle with lemon juice.

Once the fish is ready for frying, put a frying pan on the fire and poured vegetable oil. Fish dumped in the flour and put into the pan. The fat should cover only half the fish, so it was not too greasy. The fish turned out delicious, should put the butter.

To keep for a long time the fish in the pan is not recommended that the meat was not dry. Enough to fry it before occurrence of crunchy crispy crust and then place in the oven for 10 minutes. There are fish to reach readiness.

This method of cooking you can cook any fish.

To roast fish on an open fire on a spit, the grill or skewers. When frying fish on the grill need to be aware of one feature. To ensure that the fish did not stick to the grill, you need the rods to be lubricated with oil or lard. Then we will be able to maintain the integrity of the finished fish. Before you put the fish on the grill, it needs to be dry, RUB with salt, pepper, butter, sprinkle with breadcrumbs. On the grill the fish is fried on both sides.

When frying fish on skewers will be able to preserve its integrity and sear evenly on all sides. But with this method of cooking will be able to lay in the abdomen herbs.

When roasting on the spit preference is given to sturgeon species of fish. In order to emphasize its flavor, the fish pour the creamy melted butter.

For cooking fish in the oven requires a large amount of vegetable oil, which should completely cover the fish, and dishes with thick walls and bottom. Fish should be prepared. It, add pepper, salt, lemon juice, cracked pepper and sprinkle with flour or breadcrumbs for breading. Oil you can use sunflower or olive. After the oil is warmed up, it lowered the prepared fish. You should fry until the acquisition of its Golden hue. This method prepares any fish, but especially tasty sturgeon, cod, perch or cod.

Deep-fried you can cook fish in batter. To do this, the pieces of prepared fish with a fork dipped in the batter and then put in the fryer. After frying, the fish should be put on paper in order to remove excess fat.

Fried fish are ideal side dishes of greens, potatoes, vegetables and rice. And pickles and so accentuate the unique taste. Decorate the dish of fried fish with onion rings, herbs, or lemon.

Potatoes, peeled and cut into wedges, will help to get rid of the smell of fish while cooking in the pan. To do this, it just needs to be put into the oil during frying.

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