Stir fry vegetables
Stir fry vegetables can be cooked in two ways: on a normal frying pan with a little fat in a deep bowl and dipping stir fry vegetables in the heated fat. For rapid formation of crust during stir fry vegetables, especially potatoes, it should to be well dry on a napkin.
Roasted Potatoes
Potatoes can be cooked or raw pre-cooked. More juicy and tasty potatoes frying will be in the case raw form, which requires more time than boiled. Boiled potatoes in slices put on a heated bed with not fat oil pan, add salt and cook stirring over high heat for 5-10 minutes. Ready potatoes sprinkled with parsley or dill.
Raw potatoes are fried in the same way as boiled, but it can be also fry by immersing in heated oil. In this case potatoes cut into slices, cubes or strips. After that wash the potatoes, dry on a napkin and dropping into the hot fat and fry, stirring until became golden brown color for 10-12 minutes. Ready to take the potatoes with a slotted spoon and place in a strainer or colander and add salt.
Potatoes fried in oil can be served for breakfast or dinner with cucumbers, tomatoes or use as a garnish for grilled meat, chicken, a fried fish.
Stir fry vegetable cutlets
Peeled and washed carrots and turnips finely chop, add to the pot, pour hot milk and add a tablespoon of butter, sugar and salt, cover and put on the stove to extinguish. After 15 minutes in the same pan put the shredded cabbage and then peeled and diced pumpkin or squash simmer until everything became ready about 15-20 minutes. When the vegetables are ready pour it into a saucepan and cook semolina 8-10 minutes, stirring constantly to avoid lumps. After that put the pot on the table, lay eggs and salt, stir well and refrigerate. Otherwise do the same as in the manufacture of cutlets with carrot.
Ingredients for stir fry vegetable cutlets:
1 kg of vegetables (200g carrots, 200g swede, 300g pumpkin or squash, cabbage, 300 g), 1 / 2 cup milk, 1 / 2 cup semolina, 3 eggs, 1 / 2 cup crumbs, 1 teaspoon sugar and 3 tbsp. butter.