Sauté for the winter - 2 cooking recipes

The word “sauté” comes from the French “Sautéing”, meaning a specific thermal procedure. Essentially, this is the frying of foods in a small amount of fat, most often vegetables, less often meat, fish, and mushrooms. Moreover, preliminary marinating or cooking of these same products is allowed. When the cookware is shaken during the frying process, this is called “sauté”. That is, it is prohibited to touch the contents of the frying pan with any object: spoon, fork, spatula, hands. They can only be shaken.

Such a strict prohibition can be explained very simply: the delicate structure of cooked vegetables can be grossly violated. Any puncture, even a minor one, will lead to the loss of internal juice, which will spoil the food, which was initially positioned as very juicy.

For winter sauté preparations, you need to take a large saucepan or stewpan (by the way, it is designed just for this dish). If the vegetables are small, it is not necessary to cover them with a lid. Larger ones are always stewed under a lid, covered tightly or lightly - this will be indicated in the recipe.

Sauté for the winter is always a diverse assortment of a wide variety of vegetables. Most often taken: eggplants, zucchini, tomatoes, bell peppers, carrots. The main ingredients here are the first two - as the juiciest, not counting tomatoes.

The stewing process begins with tomatoes - they are usually pureed, since they rarely remain whole when boiled. Then add the rest of the coarsely chopped vegetables one by one. Ten minutes before the end of stewing, add salt and spices. Vinegar is poured in a little later, with it the dish should stand on the fire for another five minutes.

There are recipes for this preparation with and without sterilization, with and without vinegar. The spiciness of the sauté can also be adjusted at will.