Dishes in pots

Clay fire-resistant ware from ancient times was used by different nations for cooking. Therefore, in many national cuisines there are dishes in pots. Due to its unique properties, ceramic ware is still used today for cooking in almost all countries. Now many masters among a variety of saucepans saucepans, saucepans and frying pans are worthy of a clay pot. This is due to the clear advantages of ceramics in comparison with dishes with non-stick coating or aluminum: there are no harmful substances in it. It can be used at higher temperatures than glass. It does not burn food, as in enameled.

Mistresses prepare various vegetable, cereal and meat dishes in pots.

Recipe 1. Vegetables

Vegetable dishes in pots are especially delicious and useful.

For the preparation of celery, baked in a dairy sauce, you will need products:

- 600 g of celery (roots and white part of the stems), which are washed, cleaned and cut into small pieces;

- 1 ½ tablespoons of melted cream butter;

- ½ cup of strained hot broth (meat);

- 1 tablespoon cheese dough, grated.

For dairy sauce you need:

- 1 tablespoon of flour;

- 1 glass of milk;

- 1 tablespoon of melted cream butter;

- salt.

And here's how to prepare the milk sauce: the flour is heated in butter until a barely noticeable cream shade and a nutty pleasant aroma. Remove from heat and lightly cool. Diluted, continuously stirring, floury dressing in boiling milk, salt and boil for about 5 minutes. Celery pieces are spread in clay pots, add melted butter, pour in broth. Put in the oven and stew to the softness of pieces of root. Ready celery pour a thick sauce, sprinkle with cheese, again put in the oven and bake for 15 minutes. Before serving, sprinkle with melted butter. Ready dish is served in pots.

Recipe 2. Liver and Mushrooms

A special taste and aroma is enjoyed by all dishes in pots. For example, they produce an excellent liver with mushrooms. Ingredients for 4 servings:

- 0,6 kg of beef or pork liver;

- 12 white dried mushrooms (can be replaced with oil or moss);

- 2 glasses of sour cream;

-2 onions, cut into cubes;

- 2 tablespoons of tea sugars;

- 4 tablespoons tomato paste;

- 1 ½ tablespoons of creamy butter;

- ½ cup of flour;

- pepper;

- salt.

Soak mushrooms for several hours, and then boil. Then they are finely chopped and fried with onions in oil. Mushroom broth is set aside (useful). The liver is washed, cut into thin (about 5 mm) slices, sprinkled with pepper and salt, rolled in flour and quickly fried in oil until the color changes. Fry the mushrooms with onion and liver. Pour into each pot on ½ cup of broth mushroom, 1 spoonful of tomato paste and ½ cup sour cream. Put in the oven to extinguish, it will take about 20 minutes.

Recipe 3. Stew with pork

It is very convenient to cook and serve the second dish in the pots: everything is calculated immediately for servings, no additional utensils or special servings are required. Hot pots are put on plates. Ingredients for 4 servings:

- 0,5 kg of beef or pork cut into small pieces;

- 300 g of mushrooms cut into small plastics;

- 1 thin bean glass;

- 300 grams of tomatoes cut into cubes;

- 200 g of Bulgarian pepper is purified from seeds and cut into strips;

- 3 medium onions finely chopped;

- 4 flat cakes made from pelmeni dough, with a diameter larger than the mouth of the pot, about 4-5 cm;

- salt;

- pepper;

- dill;

- parsley;

- green onion;

- vegetable oil.

Beans are soaked overnight, washed and boiled until cooked. Onions are fried in oil. Spread the meat in it and lightly fry. Add mushrooms, Bulgarian pepper, season with salt and pepper, fry for 5 minutes. Then with tomatoes, fry for 3 minutes.

Lay out the mixture on pots, meat and beans alternate in layers, which are repeated twice. Pour a little water on ¼ cup in each pot. Close the cakes and put in the oven. Bake at a temperature of 180 degrees for about an hour. Served in pots with lids made of delicious cakes. Separately put the finely chopped greens.

For roasting in the oven, any dishes in the pot should be covered with pellets of pelmeni dough.