Saute - 10 cooking recipes

Find exemplary reliable sauté recipes on the site of bright gastronomic delights bestrecipes24.com. Try variations with different vegetables, mushrooms, meat or fish. Try making sauté in the oven, slow cooker, or prepare it for the winter. Emphasize the unique taste with various spices and herbs. Create an exquisitely new taste every time.

Saute is the name given to vegetables, meat or fish quickly fried in a minimum amount of oil. In essence, this is also a stew, only prepared a little differently. The secret to making a proper sauté is that when frying quickly, the ingredients are not flipped over with spatulas or forks, but rather shaken (or “bounced”). The name came precisely from this technology. The main components of the sauté are eggplants, onions, sweet peppers and tomatoes. Sometimes zucchini, green peas, and carrots are added.

Interesting recipe: 1. Cut the washed eggplants and tomatoes into circles about 1 cm thick.2. Salt the eggplants and let stand for a while.3. Chop the onion and multi-colored sweet pepper into half rings.4. Drain the juice from the eggplant. Fry them in a hot frying pan until golden brown.5. Separately fry the onion and pepper.6. In a thick-walled baking dish, greased with vegetable oil, place eggplants, onions, peppers, and tomatoes in layers.7. Salt and pepper each layer, sprinkle with aromatic spices and chopped fresh herbs and garlic. Drizzle with oil.8. Fill the layers with a small amount of water. Cover with a lid.9. Simmer in the oven at minimum heat for about 1-1.5 hours, adding water as needed.10. Serve the sauté slightly warm or cooled, sprinkled with fresh herbs.

Helpful tips:• If the oven does not have a temperature sensor, then when preparing the sauté you need to make sure that there is no active bubbling.• In the sauté you can add zucchini, peas, beans, pieces of meat or fish.• All ingredients must be fried separately.