Culinary processing of edible wild plants, preparation of salads, soup, porridge, mashed potatoes, casseroles from plants.

Not all edible wild plants can be used fresh. Some of them contain components that give them a bitter, astringent or pungent taste, as well as compounds harmful to humans. However, often even a simple culinary processing (soaking, boiling, frying, etc.) can destroy these substances. 

Culinary processing of edible wild plants, preparation of salads, soup, cereal, mashed potatoes, casseroles from plants.

Cooking is also needed when using older and coarser parts of the plant. When grinding, grinding, cooking, stewing, they soften and are easier to digest. Usually food cooking plants is very simple and does not require a lot of time. But in some cases, it can be quite laborious..

dishes. For the preparation of mashed potatoes, both raw and boiled greens are used. When preparing raw greens, it is washed, then passed through a meat grinder or triturated in a mushy mass and seasoned with the same seasonings as salads. For preparing mashed potatoes from boiled greens, not only young greens are suitable, but also older leaves and shoots. The washed greens are cut into large pieces and boiled in a small amount of water, with coarser and tougher greens being placed first, and when it softens, more tender greens are added.

Then, draining the water, do the same as when preparing mashed potatoes from fresh herbs. Like salads, mashed potatoes are best made from the greens of different plants, in which case it turns out to be more nutritious and tasty. Porridge is prepared in the same way as mashed potatoes, but after grinding or rubbing, put in a pan, add a small amount of water in which the plants were boiled, salt and bring to a boil, and then season with oil, fat and a small amount of flour or cereal. To prepare casseroles, a mixture of mashed greens with porridge or flour is spread on a greased and sprinkled baking sheet and baked.

Cutlets and meatballs are prepared from a mass prepared for mashed potatoes, in which a little porridge or flour, salt, onion, pepper or other spices are added for viscosity. This mass is cut into cutlets or meatballs and fried in a very hot pan so that a crust is formed immediately and the cutlets do not fall apart. Flour or cereal is enough to add about 1/4 of the amount of greens. You can also make pancakes from greens on yeast dough..

Culinary processing of roots and tubers of plants.

Juicy, fleshy underground parts of plants (roots, tubers, bulbs, etc.), if they cannot be eaten raw, should be boiled, fried, stewed or baked. Many of them can be used with herbs or separately for cooking second courses, as well as for dressing soups as a substitute for potatoes. The methods of preparing the second dishes do not differ from preparing them from herbs, only the addition of cereals is not required. Dried roots and tubers can be ground into flour or cereal. To do this, peeled and dried rhizomes are ground or rubbed through a grater. For stickiness add 10-50% wheat or rye flour.

Various flour products (bread, cakes, biscuits, etc.) are prepared from the resulting mixture. Juicy fruits, berries, nuts can be consumed, as a rule, fresh; to subject them to any processing is not necessary. Spicy and aromatic plants (caraway, anise, mint, thyme, horseradish, wild onions, etc.) should not be neglected, since in the form of seasonings they significantly improve the taste of food and contribute to its better absorption. Add them to food immediately before eating it or at the very end of cooking.

Based on materials on the pasture.
Vereshchagin S.A..

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