You can cook salad even from the simplest products. For example, Beijing cabbage, carrots and a little greenery were lying around you. From these ingredients, a very tasty vitamin salad will already be obtained. I tell you how I cook it!
An unpretentious plant that feels perfectly even in the poorest stony soil, predictably spread throughout the world. Dishes with parsley are served in China, Europe and America, and especially it is appreciated in Greece. There she is still found even in the wild. All species are divided into two large categories - leaf and root, which directly indicates use.
Leaf parsley is simple and curly, and the subtleties of the work of breeders begin further. Dishes with parsley are attracted to a bright aroma and a slightly tart taste with distinct sweet notes. Ground greens are added to salads, snacks and vegetable dishes. It is best to use it fresh, but you can dry and freeze. She is not afraid of heat treatment and is only more revealed in taste.
It is added to the ear, broths and other first dishes, to baked fish, wheat porridge and potatoes. Parsley harmonizes the bird well, but in pork or beef, the taste of meat can score. She also goes to the bay, jelly, marinades, sauces and conservation!
