How to cook turnips? Easy and Step by Step Method

How to cook turnips

How to cook turnips?

The turnip is a root vegetable of the Brassicaceae family that can be eaten whole or in pieces, alone or combined with other vegetables for baking. The yellow turnip (also called the gold ball) and the new turnip (or early) will be sweeter. For a more pungent flesh and taste, prefer the white and purple turnip. But how do you cook the water-rich turnip so it's not too bland? You can prepare it with steam, boiling water or in the pan. Then taste it in salads, mashed potatoes or even soups with toasted hazelnuts.

Steaming turnips

To preserve the vitamins and mineral salts of the turnip, prefer steaming. Brush your turnips underwater to remove earthy particles. Just cut the tops and rootlets (small roots) of the new turnips. Peel the other kinds of turnips. Otherwise, cut them into pieces. Fill the water compartment of your steamer. Place the turnips in the appropriate basket. Cook for 8 to 10 minutes in a steamer. If you are using a pressure cooker, place the turnips in the steam basket. Pour a bottom of the water in the casserole. Count 6 to 8 minutes of cooking with a pressure cooker from the whistling of the valve.

Cooking turnips with water

Cook your turnips in boiling water very easily. Wash them under clear water. If you've chosen new turnips, just brush them. Otherwise, peel your turnips carefully with a peeler. Cut the rootlets and the tops. Cut your turnips into cubes. In a large Dutch oven or large saucepan, bring a large volume of salted water to a boil. At the first broths, throw in the turnips. Then count 20 to 25 minutes of cooking time, depending on the size of the cubes. Check the doneness by planting the tip of a knife in the turnips, if it sinks easily, they are cooked!

You can dilute a chicken broth in your water and add carrots, leeks, celery, potatoes for a delicious soup that you will only have to mix.

Cooking turnips in the pan

By favoring cooking in a pan, you will gently caramelize your turnips which will then have a little sweet taste. Start by washing the turnips. Then cut the rootlets (small roots) and leaves. Peel them with a paring knife. If you opt for new turnips, simply brush them under clean water. Also keep their leaves which will decorate a soup. Cut your turnips into small cubes. In a large skillet or wok, melt a knob of butter. Brown the diced turnips for 5 minutes. Add a large tablespoon of honey or soy sauce and continue cooking for 5 minutes. The turnips will caramelize and become tender. Enjoy them immediately.

Broccoli Salad for All Taste easy step by step

Broccoli Salad for All Taste

Broccoli Salad for All Taste

Broccoli Salad for All Taste, Broccoli cabbage tastes delicious and surpasses the nutrient content of many vegetables.

The constant the texture of the vegetable, the unobtrusive taste, the high protein content combined with the low fiber content that gave her the right to call nutritional product broccoli.

After heat treatment, it tastes like green asparagus to taste, and has another name - "Asparagus cabbage".

It gives a great number of dishes a special flavor and a pleasant crunch. One of them is given in this article. The article describes many options for how to cook delicious broccoli salads.

 Broccoli Salad for All Taste

        Ingredients

• 400 g broccoli
• 100 g Bulgarian pepper
• 150 g carrot
• 3 tbsp. l vegetable oil
• the bottom of the dill
• ½ tbsp. l coriander
• 50 ml of vinegar
• 3 garlic cloves
• 1 tsp salt
• 1/3 tsp ground black pepper
• 1 tsp sugar
• 1/3 tsp ground red pepper

        Method

3-5 minutes’ cook broccoli. Fill with cold water.

Rub on carrot, pepper, cut in half rings, garlic chips and dill.

Take a bowl, mix cabbage, carrots, peppers, garlic, and dill.

Sprinkle with sugar, salt, black, and red pepper and coriander.

Pour vinegar and vegetable oil.

Bring brew for two hours.

 Broccoli Salad for All Taste

How to make sour lemon pickles Easy Method

How to make sour lemon pickles

How to make sour lemon pickles

Lemon pickles Easy Method. Lemon juice is enough to fill the glass

Eating pickles are associated with many foods. Especially if it is traditional foods.

 We usually use pickles instead of yogurt and salads. Many housewives are keen to make pickles and try to pick the latest and most special pickles.

From well-known pickles such as seven-pickled pickles and pickled pickles to special pickles such as pickled green beans attract all sorts of ladies, and those who make pickles pick at least one of these pickles each year. And they do it.

Depending on what they are made with, pickles have different flavors and their sourness varies. Pickled garlic, for example, tastes less picky than a pickled gourd.

 Since there are so many sour pickles, today we are going to teach you the sourest pickles. Are we even sour than lemon? Have you ever thought that sour lemons can also be sour? Yes, it can! You can make sour lemon with sour lemon and another sour lemon sour.

 Of course, how to make a sour lemon slightly different. For example, some make this pickle with chopped celery. Even the sour lemon pickles are different. Some lemons curl sours and some four wedges.

If the size of a sour lemon is too small, they will even throw it right! We've selected the easiest and most common recipe from the sour pickles to show you. If you're also into making and eating infinitely sour pickles, don't miss the sour lemon pickle:

Ingredients for a pickled lemon sour

• Lemon sour 1 kg
• Salt 1 tbsp
• Pepper as desired

      How to make sour lemon pickles

• Wash lemons and let them dry completely.

• Cut the sour lemon as desired (such as the curl) and make sure to cut off all its cores so that the sour is not bitter.

• Fill a large bowl with salt and red pepper. Put the lemon rings or slices in the salt and pepper mixture and sprinkle on them.

2. Lemon sour layer on top of the glass and fill it.

2. Take fresh sour lemon juice and pour on lemons and fill in a glass. So that it completely covered the lemons.

2. Lemon sour wrap in a sour jar and keep it in the sun. And after a couple of weeks, eat with your favorite food.

Key Points How to Make Sour Lemon Pickles

You can use sour lemons in four slices, eight slices, rings, thin slices or even sour lemons right. Many people usually prefer sour lemon rings as a ring.

You can use a little bit of tomato or turmeric powder in your pickle to make it taste special and change the color slightly.

They usually use sour lemon juice for pickling, and vinegar is not recommended for sour lettuce.

Pickled lemon sour needs a lot of sun and heat. Put it in the hot sun for action.

Don't get sour lemon skin at all. Just remove the cores.

 Pickled lemon sour does not need to be refrigerated and can be stored indoors.

 In some recipes, lemons do not add lemon juice or vinegar to sours. Because by placing the lemon squeeze glass in the sun, the lemons themselves throw water.

 When preparing sour lemon sour depends on the size of the sour lemon. If the sour lemon skin is thin, you can eat it after 4 weeks of sun exposure.

Never open sour jars before changing the color of lemons and pickles. Be sure to store it in the fridge after opening it in pickles.

 You can pour a tablespoon of olive oil into the jar to improve the sour taste of the lemon.

  Some recipes use lemon juice instead of fresh lemon.

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How to make pasta recipe and Red Spaghetti with Soybean and Mushrooms step by step

How to make pasta recipe 

How to make pasta recipe and Red Spaghetti with Soybean and Mushrooms

Approximate study time: 7 minutes

How to make pasta recipe. Pasta is one of the most popular dishes of all ages and ages. This pasta-based dish, with its Italian vein and root, reigns supreme for small and big favorite foods for years. About 5% of people know how to make pasta, but few know the trick and the secrets of delicious, red pasta. Most people are accustomed to making pasta with minced meat, but pasta is an ideal option if you are going to limit your meat intake for a variety of reasons or eat vegetarian from time to time. But how to make a delicious pasta? Read the tricks and secrets of a delicious red and soy pasta with mushrooms and mushrooms in.

The secrets of delicious red soy and mushroom pasta

    Ingredients for 1 person

    increase it with your need 

• Cooking time: 1 minute
•  
• Pasta: 1 g
•  
• Soybean: 1 g
•  
• Mushroom: 1 g
•  
• Onions: 1 medium size
•  
• Milk: 1 glass
•  
• Saffron brewed: 1 tbsp
•  
• Tomato paste: 1 tbsp
•  
• Grated tomatoes: 1 medium
•  
• Turmeric: 1 tbsp
•  
• Paprika Pepper: 1 tbsp
•  
• Black pepper: 1 tbsp
•  
• Red chili: 1 tbsp
•  
• Korea: Necessarily
•  
• Salt: To the extent necessary
•  
• Oil: To the extent necessary
•  
• Hot boiling water: 1/2 cup

          How to prepare

To make a tasty red pasta with soy and mushrooms, first soak it in a glass of milk for 3 to 3 hours and add some black pepper and salt. After this time, drain the soybeans and press well to get extra milk. Chop onions and chop onions and sauté in some oil. When the onions lighten, fry a little more until they are caramelized.

Add the turmeric and add the grated tomatoes when the turmeric is roasted and its raw taste is obtained. Tomato juice should be well-drawn and fried. Then add the tomato paste and sauté it for a raw taste.

 Add a tablespoon of brewed saffron. Now it's time to add soy. After pouring soy in tomato sauce, add a few tablespoons of water to the soybeans to cook well. Then roast the soybeans to get a raw taste.

 After about 1 or 6 minutes, add other spices plus salt to the soybean. Stir well to bring pepper, spice, and salt to soybeans.

In the meantime, cut the mushrooms and sauté in some butter and black pepper to lighten them. Then add the roasted mushrooms to the soybean mixture. Stir well with soy and mushrooms.

If the yeast needs an oil, add a little more oil so that the pasta does not overflow.

 Allow the soybean oil to fall into the oil. It is best to close the pan for a few minutes and wait for the pasta to fall into the oil.

Boil water in a pot, add some salt and cook the pasta on the package and drain. After the said time on the package, drain the pasta.

Peel one or two potatoes for the bottom of the pasta pot and cut into sheets. It is best to cut the cuts about half a centimeter in order to prevent the bottom of the potato. Sprinkle some sesame and salt on the potatoes. Pour some oil in a pot. Heat the oil and sprinkle the potatoes with salt and sesame.

To make the pasta uniform, pour the pasta layer and paste into the pot. So that in the first layer of pasta, the second layer of half pasta and half a cup of hot boiling water (boiling and not too hot, warm enough is enough) and in the second layer, a half layer of pasta, half Pasta and remaining cup of water.

The length of time the pasta is brewed and the roasting of the potato depends on the thickness of the pot. It is best to use a cast iron pot to infuse red pasta with soy and mushrooms so that it does not burn to the bottom of the pot. 3 to 5 minutes is enough to bake pasta and roast sesame potatoes.

* For the pasta brewing step makes sure to use 1/2 cup of water. This will make the pasta steam well and turn red and have a soft, delicate texture when serving, and this is the secret of chameleon pasta red.

How to make Italian pasta

* How to make Italian pasta has all these steps. Except that the Italian pasta has not brewed. After the pasta is drained, serve it in a suitable container and pour the pasta or soybean paste over it and do not bake the pasta.

* Soaking soy in milk gives a sour taste to soybeans and completely eliminates the specific taste of soy which is not pleasant to some.

* To make a delicious red pasta, rinse the pasta with cold water after draining, so that the pasta is glazed and the macaroni will settle on it.

* If you prefer not to bake the pasta, after draining it, serve the pasta in the desired dish and pour the pasta over it. Sprinkle with a little pasta on grated Parmesan cheese.

* When pasta is boiled in boiling water, stir the pasta with a fork regularly so that the pasta strands do not stick together. Don't add the pasta oil to the water because the pasta fat does not allow the pasta to taste good and you have a delicious red pasta with soy and mushrooms.

* Did you know that pasta is one of the best foods for people

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