Vegetables are edible parts of plants (tubers, stems or fruits) that are rich in fiber and vitamins. It is because of their beneficial properties that vegetables are so loved by people who want to lose weight, and are recommended for use by nutritionists around the world.
Fiber helps rid the body of harmful substances, thereby contributing to the strengthening of human immunity. Vitamins rich in vegetable salads charge the body with vitality and vitality.
However, the consumption of only raw vegetables is harmful to health and can even cause indigestion. Therefore, it is simply necessary to regularly include heat-treated products in the diet. As you know, frying is not the most useful way of cooking (due to the high oil content in the resulting product), on the basis of which, most nutritionists advise to consume stewed or boiled vegetables.
Extinguishing is a kind of final stage of frying. The product is stained using sauce and spices. Vegetables stewed in a saucepan or a cauldron are much tastier than those stewed in a pan, however, like vegetables, stewed over low heat with the addition of sour sauce (for example, tomato). The whole procedure takes from 30 to 40 minutes.
So, what delicious vegetables can you cook yourself?
At the mention of vegetables, fried zucchini or potatoes involuntarily come to mind, but since we are talking about healthy food, let's not get distracted: the most common dish of vegetables is stew, that is, in other words, vegetables stewed with meat, fish or mushrooms. The researcher of culinary traditions V.V. Pokhlebkin advised not to take meat on the bone for stews and to use only the flesh of a young lamb, pig or calf for this dish.
Vegetable stew with pork
Dice 1 kg of pork meat and fry in a deep frying pan (or casserole) over medium heat, adding 50 g of water. Add 3-5 chopped tomatoes. Reduce heat, cover and simmer for about 10 minutes. Take 3 small eggplants, peel, finely chop into cubes and add to the pan (cauldron). Do the same procedure with zucchini (2-3 small zucchini), mix everything and simmer for another 7-8 minutes.
After the specified time, add 2 bell peppers, a bunch of green onions and 1 large (or 2 small) carrots. After 5-7 minutes, put the diced potatoes and chopped cabbage (½ a small pumpkin is enough). Stew for another 6-8 minutes, season with herbs (a bunch of parsley and dill) and salt. Add vegetable oil in an amount of 2 tablespoons. After a few more minutes (4-5), put the chopped head of garlic and 2 tablespoons of tomato sauce (paste) into the pan. Mix everything thoroughly and simmer for another 7-10 minutes.
Some cooks advise to stew all the vegetables in a separate frying pan with oil before stewing, which means the initial frying of all individually vegetables and their subsequent addition to the total mass. Well - a matter of taste, but in the second version it is important not to overdo it with oil, otherwise the stew will turn out to be too fat.