Vegetables are a frequent guest on our table, and cooking the first and second courses is not complete without them. They make side dishes of them and eat them separately, cut and seasoned. The taste of the dishes prepared from them depends on how vegetables are cut. Properly chopped vegetables is very important in the preparation of salads.
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Instruction manual
1
For salads that use boiled rice or green peas with meat or fish, the rest of the vegetables are usually cut into cubes so that the salad has a uniform consistency. Such salads include, for example, the famous "Olivier". In it, all the ingredients should be chopped finely so as not to chew separately large pieces of vegetables included in its composition. This also applies to vinaigrette, each spoon of such a salad should give a complex taste sensation.
2
In order to cut vegetables into cubes, they are cut into 5-7 mm plates, each of which is then cut into cubes, and then into cubes. For hot salads, the cubes are made larger - about 1 centimeter.
3
If the salad includes raw beets or carrots, then they are grated or cut into thin strips. To do this, first cut the plates, which are then crushed into straws, the thickness of which does not exceed 1-2 mm, and a length of 3-4 cm.
4
If a salad of cucumbers and tomatoes, then they are cut into slices, and bell pepper is cut into 4 parts and cut into strips. Onions in such a salad are cut in half rings.
5
Vegetables that have a round shape - cherry, radish, cut into slices. Onions, depending on the type of salad, can be cut into small cubes.
6
Broccoli is cut into several parts, cauliflower is sorted into inflorescences and lightly welded, then it is finely chopped. White cabbage is mainly cut into thin strips, sometimes the straws are additionally cut into 2-3 parts so that it is not too long.
7
Leafy vegetables - spinach and salads are now customarily chopped finely with your hands, but chopped parsley, cilantro and dill with a knife. Green onions are cut into small rings, their width should not be more than 2-3 mm.
Useful advice
Vegetables are always cut before serving, in sliced form they can not be stored for a long time, since valuable properties are lost.