What is SOT and how to cook it

Today, a growing popularity among fast food uses cell. No wonder, because it does not require great skill in cooking and specific ingredients that has nutritional value and does not harm the figure.

What is saute

Sauté is a food cooked in their own juice or in a large quantity of sauce for a short period of time. From the usual stew this dish is fast cooking and use only those ingredients that are heat treated very quickly. That's why the cell is considered to be very useful and suitable even for those who comply with diet therapy.

Usually prepared with sautéed tomatoes, mushrooms, onions, sweet peppers, onions or zucchini, eggplant. Sometimes it also put cauliflower and carrots. Meat version of the dish involves the use of chicken liver or hearts. As a dressing, acts own juicing vegetables, olive oil or lemon juice. From spices to sauté add salt, black or allspice, garlic, various greens.

How to make vegetable sauté

Ingredients for 2 servings:
- 3 PCs of sweet pepper;
- eggplant;
- 4 tomatoes;
- 3-4 tablespoons of olive oil;
- 3 cloves of garlic;
- salt to taste;
- ½ Bunch fresh cilantro.

Vegetables thoroughly wash and dry on a napkin. Eggplant and onion peel. Then fry in a dry frying pan each kind of vegetable separately, without cutting. They should become softer, but not burnt. Then sweet pepper remove the tail and seeds and cut lengthwise into several parts. Onions cut into large cubes, eggplant – sliced, and the tomatoes peel and cut into 4 pieces.

Fold the vegetables into the pot or pot with thick walls. Add salt to taste and add the finely chopped garlic. Put on a slow fire and simmer in its own juice for 10 minutes. Then add olive oil and chopped cilantro. All mix thoroughly, cool and serve.

The recipe is delicious sauteed with chicken liver

To prepare this hearty you will need:
- 300 g chicken liver;
- 2 tomato;
- sweet pepper;
- zucchini;
- eggplant;
- onions;
- 1 tablespoon dry white wine;
- salt, herbs and black pepper to taste.

Chicken liver wash, cut into small pieces, the rest of the vegetables cut into cubes of the same size. Sauté all the ingredients in the pan alternately in small amount of vegetable oil. They should be soft but not brown. Then place them in a saucepan, add salt, dry white wine and stir. To extinguish on slow fire to evaporate the wine. Then pepper, sprinkle with herbs and remove from heat.