It is even difficult to imagine how many unexpected things are hidden in cooking.
For example, it turns out that peas can not only be boiled, but also fried.
True, we are not talking about ordinary peas,
but about peas, which are called chickpeas or nagut, Asian peas.
Peas should be pre-soaked,
and maybe even boiled until half cooked,
fried in good vegetable oil with a good pinch of salt.
You can add red pepper, but closer to the end.
And now for the salad that we are going to cook,
let's fry the red bell pepper, sweet, paprika.
Peppers should be cut so that it is convenient to eat in a salad,
because salad is usually eaten with one fork, no spoons and no knife.
And for mixing peas in a pan, it is better not to use either spatulas or skimmers.
Mixed by shaking.
Salad should not only be tasty, it should certainly please the eye.
Therefore, we will take multi-colored peppers: one red and one yellow.
You need to understand at what time of lunch the salad will be served.
If a salad is served at the beginning of a meal, then one of its tasks is to whet the appetite.
Nothing does this better than a couple of cloves of garlic.
Chop it up, put it aside, it will come in handy now.
Tell me, can you already guess that we have a salad, how to say,
with a slight Asian accent?
Therefore, there is garlic, there is also a little red hot pepper,
exactly as much as you need for appetite, for a hitch.
Since we are talking about Asian cuisine, let me remind you that
one of the most popular Uzbek salads consists only of tomatoes and onions.
Let's take a tastier onion, purple, sweet
and cut it in an unusual way, with feathers along the meridian.
Trust me, the method of slicing an onion will determine its flavor and texture.
Even lemon juice can be squeezed in different ways.
We'll talk more about a special method for squeezing juice from a lemon sometime.
And today the simplest method will do.
While they were talking, the peas were already fried.
10 minutes, no more.
It doesn't need to blush, it doesn't need to turn black.
Add some fresh oil to the pan.
Now we will fry the Bulgarian pepper along with garlic and hot peppers.
Just know, the word "fry" here, perhaps, which looks like an exaggeration.
We'll roast the pepper, we'll heat it up, we'll just enhance its flavor.
Pepper should not lose its shape, it should not lose its elasticity.
Hold on a minute, I'll show you everything.
In the meantime, you need to make salad dressing.
Add one tablespoon of honey to the lemon juice.
Honey along with lemon juice is very fragrant, it is very tasty.
I know for sure that no one will argue with this,
and experts in folk cuisine will say
that it is also very useful, it warms very well.
Do you remember that
garlic and hot pepper are also fried in a frying pan along with bell pepper?
All together it will create a great chord.
Do you know what is missing? Pinch of salt.
Have you ever tried salting honey?
You won't believe it, but it's very tasty.
The pepper is almost the same as it should be.
That's it, just a minute or two, just cut the tomatoes.
Cherry tomatoes are small, just right for a salad.
I have already said that cherry tomatoes perform just fine in a salad.
They have a very strong scent.
The smell of pepper will not overpower the smell of tomatoes.
And every aroma, every color, every taste will work in our salad in its own way.
Moreover, peas and peppers will be warm,
while tomatoes and onions will be cool,
something will be sweet and sour, something will be spicy and spicy.
That is, we work on contrasts.
We will enhance the taste of onions and tomatoes with dressing.
Pour lemon juice with honey and salt onto tomatoes and onions.
Have you already imagined how delicious it is?
Lemon juice and honey work like an equalizer,
and young spinach leaves work like a carpet
on which all the splendor will recline.
Once again hot, with an unusual texture, oiled and lightly salted peas.
Onions and tomatoes flavored with lemon juice and honey.
Heated bell pepper, whose aroma is enhanced by garlic and hot pepper.
And only spinach remained as it was, absolutely natural.
But now I will mix everything, and an orchestra will sound,
an amazing orchestra of very good, very useful and tasty products,
which we often pass by without paying attention to them.
All meat, yes meat.
And you know, after all, such a salad is quite a lunch on a good May day.
Don't switch, stay on our channel.
There are many more interesting things waiting for you.
In the meantime, I want to wish you good health and bon appetit!