2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The stuffing of the dishes is a traditional method in the Bulgarian cuisine for flavoring the respective dish. The stuffing is prepared with vegetable or animal fat and thus improves the taste of the food, giving it a specific aroma.
Necessary products for the first type of stuffing are onion, red pepper, flour, oil. It is suitable for lentils and beans.
Heat the fat in a pan, then add the chopped onion to simmer. Then add paprika and stir. Add the flour and stir until a paste is obtained. Add the stuffing to the dish.
This is the so-called hard harness. There is also a soft stew, which is considered more useful. It is made from tomato paste, tomatoes, celery, carrots, parsley. First, simmer the finely chopped onion in the heated fat, and then add the tomatoes or tomato paste, carrots and parsley.
Then add the red pepper and broth from the dish. Finally, add toasted to golden flour, which is diluted with a little cold water.
Soft stuffing is not harmful and gives a pleasant taste and aroma to the dish.
Frying the dish can be done without flour, and red pepper can be added to the preheated fat to color.
Most of the soups are prepared with red pepper and flour. In some cases, first fry the onion, then the flour until golden and finally red pepper. Be careful that the pepper does not darken too much, because it starts to turn bitter.
Frying flour in vegetable oil or butter is used to prepare various light sauces.
You can make a combined stuffing, which is prepared from fat, flour and vegetables. Stew the vegetables, then add the flour, which should be fried for 3-4 minutes. Stir in paprika and water or broth.
If you want to fry porridge, then the stir-fry is made by frying the flour until golden in fat and gradually diluting it with constant stirring with liquid.
The liquid is a decoction of mushrooms or vegetables for vegetable porridge, broth for chicken porridge and milk for milk porridge. Be careful not to burn the flour.
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