We prepare vegetables

Products of plant origin, as are known, rich in vitamins, carbohydrates, minerals, organic acids, are so necessary for the normal life of the body. Fiber and bactericidal substances (phytoncides) contained in these products favorably affect the process of digestion. Vegetable proteins are mostly defective, but the combination of vegetables with meat and fish increases the biological value of the dishes prepared from them. Retoes, cabbage, carrots, beets, trousers, zucchini, pumpkins, eggplants, tomatoes, sweet peppers, celery, onions, spinach, and others are prepared from vegetables. . Depending on the type of thermal treatment, boiled, sweened, fried, stewed and baked vegetable dishes are distinguished. An important role in nutrition due to high taste and nutritional performance is played by mushrooms. Especially good for culinary processing of Boroviki, champignons, boosts, chanterelles, rhymes, pallows, etc