- vegetable oil;
Advice 2: Why wilt tomatoes
Advice 3: Why blackened green tomatoes
Blackening tomatoes can trigger the usual rot, lack or excess fertilizer, excess moisture, and pests of plants. With proper care and timely treatment can save the tomatoes from this scourge.
The first step is to determine the cause of the black spots. If the black is spreading around the tomato, and the flesh underneath it's always solid and devoid of juice, then the dry plant was struck by apical rot. She appears in the excessive salinization of the soil, what happens when you make large amounts of fertilizer. The solution is simple: you need to stop feeding. In addition, the rot may appear when the lack of calcium. In this case, you can spray the tomatoes with a solution of calcium nitrate.
Tomatoes can turn black and because of the very dry soil and the so-called "vylezanija" roots to the surface. Tomatoes in this case will be hard to absorb moisture from the air that usually occurs unevenly. Hence the fruits to bruise.
The cause of the black on tomatoes may be a shortage of minerals, such as magnesium and boron. In this situation, you can make fertilizing plants with a solution of magnesium sulfate and boric acid.
Most often the tomatoes are covered with black spots due to a disease called late blight. It affects not only the fruits but also the stems and leaves of tomato. Development of Phytophthora contributes to the greater humidity, rapid temperature fluctuations, cold dew and frequent morning fogs and a little distance among the bushes. Such weather conditions are usually in August, just at the ripening period of tomatoes. If in your area the humidity is always high, should be preventively sprayed the tomatoes with Bordeaux liquid.
In addition, tomatoes can turn black due to industrial emissions. This is not insured by any gardener, the site of which is near any plant. Regardless of the reasons for the emergence of black spots, always remove affected fruits. Amazed by the green parts of plants are best to burn.
Advice 4: How to pollinate tomatoes
- - fan
- - electric toothbrush.
Advice 5: How to roast sunflower seeds in the microwave
How to roast sunflower seeds in the microwave
First of all, you need to sort and rinse the seeds under running water and carefully dried with tissue paper. Then pour in suitable dish. You need to make sure the seeds were evenly spaced. If they place a slide or scatter alone, the seeds can either not fry or burn. The perfect utensil for roasting sunflower seeds is considered a glass dish with high sides.
Cooking time depends on the type of the microwave oven. Therefore it is better to cook dough in stages. Putting the dish in the oven, include the maximum heating mode for 1 minute. Then get the plate from the microwave, stir the seeds and allow them to cool slightly. The procedure is repeated until then, until the seeds cooked through sufficiently.
Thus, it is possible to determine the optimal time of roasting. If obtaining a delicious flavored sunflower seeds it took to turn on the oven for 1 minute 4 times, the next time you prepare, you can immediately put the timer on 3 minutes. Next to get seeds from the oven, stir and put another 1 minute.
How to roast salted sunflower seeds in the microwave
As in the previous recipe, seeds first need to wash and clean from falling debris. Dry seeds, their shift into a glass dish with high sides, pour a small amount of vegetable oil and mix. Then the seeds are sprinkled with salt, finely ground and then mixed.
Thanks to the vegetable oil on the surface of the fruit of the sunflower forms a thin film. It tightly binds the husk of seeds with small grains of salt.
Set the microwave timer for 1 minute and stir fry the seeds at medium heat. Pulling the dish from the oven, stir seeds and taste. If they are not done, the procedure is repeated.
By the way, connoisseurs of cooking the seeds in a microwave oven claim that the taste of the finished product will be much better if not in a hurry to remove the dish from the microwave oven after roasting. It's enough to keep seeds in a closed and turned off oven for another 15 minutes.
Advice 6: How to pickle tomatoes in the package
- - tomatoes - 1 kg;
- - garlic - 8-10 cloves;
- - dry dill - 3-4 umbrella;
- - sugar - 1 teaspoon;
- - rock - salt- 1 tablespoon;
- - hot peppers optional.
Advice 7: Roasted Zander: three simple recipe
Recipe No. 1
This recipe for fried walleye very simple, but the fish turns out juicy, tender and soft.
You will need: 1 kg fillet of pike perch, 3 heads of garlic, 5 tablespoons mayonnaise, 2 tablespoons of salt, a little black pepper, 1.5 cups of flour, 4 eggs and a little vegetable oil.
Pike perch fillet cut into medium-sized pieces.
Get cooking marinade: mix mayonnaise, salt, pepper, garlic, squeezed through press. Mix the marinade with the fillets of fish and put it in the fridge for a few hours.
Prepare the batter in which to fry perch. In one bowl mix eggs, a little salt and pepper and whisk well the mixture. In another plate pour the flour.
When the fish zamarinuetsya, you can start to fry it. Dip the fillets in batter, then in flour and place on a heated pan with a small amount of oil. Cook on a slow fire, otherwise there is a risk that the fish will burn.
Recipe No. 2
This version of the making walleye easier. For this recipe, prepare the following ingredients: 300 grams perch fillet, 2 onions, salt and pepper to taste, a little vegetable oil for frying, a little flour.
Pike perch fillet cut into small portioned pieces and sprinkle on each a little salt and pepper. After, roll the fish pieces in a small amount of flour.
Slice onions into medium sized rings and also roll in flour.
Pour into the pan 3-4 tablespoons of vegetable oil and wait until pan heats up thoroughly.
Put the perch and fry first on one side. Without turning, put in a pan the onion and wait until it is browned. Flip the fillets and fry until Golden brown now to the fish.
Serve with onions and herbs.
Recipe No. 3
The third option is cooking fried perch is quite unusual and piquant. It will appeal to fans of ginger and cinnamon.
You will need: 900 grams perch fillet, 2 tablespoons of soy sauce, half lemon, 1 teaspoon of ground ginger, 1 teaspoon cinnamon 4-5 green onion, a little salt, mix of pepper or just black pepper, a little vegetable oil.
Finely chop the green onions.
Prepare the marinade: combine the soy sauce, 1 tablespoon water, ginger, cinnamon, chopped green onion, juice of half a lemon, a little salt and pepper.
Zander cut into small pieces, marinade and leave for about an hour.
After the fish zamarinuetsya, you can fry it in a large amount of vegetable oil. Fire select medium.
After the fillet has acquired a ruddy crust, lay them on paper towel to stack fat, after which the dish will be ready.
Advice 8: How to roast sunflower seeds
Advice 9: 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.