Today, sauté is becoming more and more popular among fast food dishes. It is not surprising, because it does not require great cooking skills and certain ingredients, it is nutritious and at the same time does not harm the figure.
What is a saute
Saute are products prepared in their own juice or in a large amount of sauce in a short period of time. Such a dish differs from a regular stew in the speed of cooking and the use of only those ingredients that are cooked very quickly. This is why saute is considered to be very beneficial and suitable even for those on a healthful diet.
Usually sauté is made from tomatoes, mushrooms, onions, bell peppers, zucchini or zucchini, eggplants. Sometimes cauliflower and carrots are also put in it. The meat version of the dish involves the use of chicken fillet, liver or hearts. The dressing is your own vegetable juice, olive oil or lemon juice. Salt, black or allspice, garlic, and various greens are added from the spices in the sauté.
How to make vegetable sauté
Ingredients for 2 servings:
- 3 pcs. red sweet pepper;
- eggplant;
- 4 tomatoes;
- 3-4 tbsp. tablespoons of olive oil;
- 3 cloves of garlic;
- salt to taste;
- ½ bunch fresh cilantro.
Wash the vegetables thoroughly and dry them on a napkin. Peel the eggplant and onion. Then fry each vegetable separately in a dry skillet without cutting. They should soften, but not burn. After that, peel the ponytail and seeds from the bell pepper and cut it lengthwise into several parts. Cut the onion into large cubes, the eggplant into slices, and peel the tomatoes and cut into 4 parts.
Place vegetables in a heavy-walled saucepan or saucepan. Season with salt to taste and add finely chopped garlic. Put on low heat and simmer in its own juice for 10 minutes. Then add olive oil and chopped cilantro. Mix everything thoroughly, cool and serve.
Recipe for a delicious sauté with chicken liver
To prepare this hearty dish, you will need:
- 300 g of chicken liver;
- 2 tomatoes;
- Bell pepper;
- zucchini;
- eggplant;
- onion;
- 1 tbsp. a spoonful of dry white wine;
- salt, herbs and black pepper to taste.
Wash the chicken liver and cut into small pieces, cut the rest of the vegetables into cubes of the same size. Fry all the ingredients in a pan, one by one, in a little vegetable oil. They should be soft, but not overcooked. Then transfer them to a saucepan, salt, add dry white wine and stir. Simmer over low heat to evaporate the wine. Then pepper, sprinkle with herbs and remove from heat.
