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<s>Напишите инструкцию на тему "Как добавить овощам пикантности":
Если вы не очень любите овощи и их природный вкус, мы расскажем вам, как сделать овощи более вкусными и пикантными. Таким образом, вам будет легче съедать дневную норму овощей. Есть очень много способов для изменения вкуса овощей, мы расскажем вам о них.
Почистите овощи и промойте под холодной водой.
Если на овощах есть черные точки или коричневые места, вырежьте их.
Обрежьте листья и другие несъедобные части.
Порежьте овощи на маленькие кусочки.
Всего вам нужно 500 г овощей.
Смешайте уксус, мед, 2 ч.
л. базилика, соль и перец. Взбейте.
Добавьте 0.5 чашки оливкового масла, постоянно взбивая смесь веничком.
Делайте это очень медленно.
Налейте смесь в овощи и размешайте (не обязательно выливать всю смесь).
</s>
<s>Напишите инструкцию на тему "Как сварить капусту кале":
Кале — член семейства капустных. Зеленые листья кале можно использовать для супов и салатов, а также вместо шпината. Если хотите использовать кале так же как замороженный или обжаренный шпинат, можете партиями отварить ее.
Отваривание кале в курином бульоне
Промойте кале.
Используйте холодную проточную воду.
Сложите листья кале один на один.
Срежьте листья по обе стороны от центрального стебля. Оставьте листья сложенными один на один.
Нарежьте листья лентами толщиной 0.6 см.
Для более тщательной мойки положите ленты порезанных листьев в центрифугу для сушки салата.
Слейте воду, затем покрутите центрифугу, чтобы просушить.
Нагрейте в большой сковородке 5 ст. л. (75 мл.) оливкового масла на среднем огне.
Поджарьте в оливковом масле нарезанную кубиками среднюю луковицу.
Добавьте 800 г. порезанных листьев.
Кроме того, добавьте 2 зубчика чеснока и щепотку хлопьев красного перца. Перемешайте кале и лук в течение нескольких минут, пока они не начнут вянуть.
Налейте куриный бульон в сковороду.
Он должен покрыть кале на 1.5 см.
На сильном огне доведите до слабого кипения.
Уменьшите огонь до минимума и накройте крышкой.
Готовьте на медленном огне в течение 20-30 минут.
Процедите кале или оставьте с бульоном.
Дополнительно добавьте по вкусу соль. Можете просто съесть так или использовать в рецептах.
Отваривание кале в воде
Промойте кале под струей холодной воды.
Для стандартного пакета вы должны использовать приблизительно 800 г. кале. 800 г. - это около 12 стаканов рваных листьев.
Оторвите или отрежьте листья от центрального стебля.
Порвите листья на мелкие кусочки.
Поместите листья кале в центрифугу для сушки салата.
На 2/3 заполните центрифугу водой. Крутите ее в течение 30 секунд.
Снова промойте корзинку под холодной водой.
Поместите корзинку в центрифугу. Покрутите центрифугу, чтобы осушить листья.
Нагрейте в кастрюле до кипения 3 стакана (0.7 л.) воды.
Чтобы уменьшить время приготовления, добавьте в воду ¼ ч. л. соли.
Когда вода закипит, погрузите в воду листья кале.
Придавите их деревянной ложкой. Поставьте на сильный огонь, пока вода еще раз не начнет кипеть.
Поставьте на средне-низкий или низкий огонь.
Накройте кастрюлю. Варите на медленном огне в течение 15-20 минут.
Процедите отваренную кале.
Используйте ее в рецептах или вместо приготовленного шпината.
</s>
<s>Напишите инструкцию на тему "Как тушить латук":
Латук обычно подают холодным, но это может быть восхитительным теплым гарниром, если вы его потушите. Используйте любимую жидкость для тушения и травы, чтобы удивить гостей этим блюдом.
Подготовка латука
Вымойте кочан салата ромэн или Бибб.
Удалите снаружи поврежденные листья.
Разрежьте кочан салата на четверти, по длине.
[1] Вы также можете заменить кочан латука небольшими головками салата.
Высушите салат бумажными полотенцами или оставьте его для просушки в раковине, пока вы подготавливаете сковороду.
Обжарка ингредиентов
Нарежьте одну небольшую луковицу и две полоски бекона.
Раздавите зубчик чеснока или два.
Нагрейте сковороду на среднем огне.
Добавьте две столовые ложки оливкового масла.
Положите бекон и обжаривайте, пока он не станет прозрачным.
Добавьте лук и обжаривайте в жире бекона.
Добавьте чеснок и готовьте, пока он не выпустит аромат.
Перемешайте деревянной ложкой.
Положите четвертинки латука разрезанной стороной на лук.
Готовьте 30 секунд, затем переверните и обжаривайте еще 30 секунд.
Тушение латука
Переложите латук на тарелку на несколько минут, чтобы вы могли подготовить жидкость для тушения.
Добавьте растительный или куриный бульон и немного белого вина.
Перемешайте деревянной ложкой с обжаренными кусочками, оставшимися в сковороде.
Положите латук обратно в сковороду.
Накройте крышкой и уменьшите огонь до легкого кипения.
Тушите 10 минут, а затем достаньте латук и накройте его фольгой.
Увеличьте температуру и кипятите оставшийся сок, пока его количество не уменьшится в два раза.
Полейте им салат перед подачей. Чтобы соус был гуще, добавьте в соус 4 столовые ложки сметаны или сливок, после того как снимите его с огня.
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<s>Напишите инструкцию на тему "Как консервировать груши":
Груши очень просто консервировать, и сам процесс занимает гораздо меньше времени, по сравнению с консервированием многих других фруктов и овощей. Тем не менее, вам все равно надо будет принять все необходимые меры предосторожности, чтобы предотвратить попадание в банки бактерий.
Консервация груш
Начните кипятить воду в большой кастрюле, в которую вы будете опускать банки с грушами.
Заполните кастрюлю на две трети водой, или настолько, чтобы вода смогла покрыть банки. Положите на дно кастрюли полотенце, чтобы банки не стукались друг о друга.
Вставьте в банку,которую вы будете заполнять грушами, воронку с широким горлом.
Вы можете заполнять банку без воронки, но процесс будет медленнее и менее опрятным.
Наполните банки грушами.
Вы можете использовать шумовку. Сироп мы зальем потом. Сейчас нам нужно равномерно распределить груши по банкам.
Залейте банки с грушами сиропом.
Медленно начинайте вливать сироп в банки, заполняя их почти полностью. Вы должны оставить около 1,5 см пространства в верхней части каждой банки.
Удалите из банок все воздушные пузыри.
Возьмите пластиковый нож и пошевелите им внутри банок, чтобы удалить пузырьки воздуха, попавшие в сироп.
Протрите верхушки банок.
Если на банках сверху оказался сироп или еще что-нибудь, то вытрите банки чистой губкой или полотенцем. Сироп может помешать вам плотно закрыть банки.
Закройте банки крышками.
Плотно закройте банки крышками, останавливаясь, как только вы почувствуете сопротивление. Если вы закрутите крышки слишком туго, то банки могут потрескаться.