Vegetables are a frequent guest on our table, and the preparation of the first and second courses cannot be complete without them. They are made into side dishes and eaten separately, chopped and seasoned. The taste of the dish prepared from them largely depends on how the vegetables are cut. Chopping vegetables correctly is also very important when preparing salads.
Instructions
Step 1
For salads that use boiled rice or green peas with meat or fish, the rest of the vegetables are usually diced so that the salad has a uniform consistency. Such salads include, for example, the famous "Olivier". In it, all the ingredients should be finely chopped so as not to chew separately large pieces of vegetables that make up it. This also applies to vinaigrette, each spoon of such a salad should give a complex taste sensation.
Step 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.
Step 3
If raw beets or carrots are included in the salad, 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 the length is 3-4 cm.
Step 4
If a salad of cucumbers and tomatoes, then they are cut into slices, and the bell pepper is cut into 4 parts and cut into strips. Onions in such a salad are cut in half rings.
Step 5
Round-shaped vegetables - cherry, radish, cut into slices. Onions, depending on the type of salad, can also be cut into small cubes.
Step 6
Broccoli cabbage is cut into several parts, cauliflower - disassembled into inflorescences and lightly boiled, then it is finely chopped. White cabbage is mainly cut into thin strips, sometimes the strips are additionally cut into 2-3 pieces so that it is not too long.
Step 7
Leafy vegetables - spinach and salads are now finely chopped by hand, but parsley, cilantro and dill - chopped with a knife. Green onions are cut into small rings, their width should not be more than 2-3 mm.
