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Second hot dishes

Second hot meals are the basis of each family's diet. In every kitchen in the world there are hundreds and thousands of such home cooking options. Meat, vegetable, cereal and mixed, with herbs and sauces, from a steamer, oven, slow cooker, and just from a stove...Porridge is a huge class of second hot meals. They are cooked on milk, water and broths. For vegetarians, this is a source of fiber, carbohydrates and protein, for meat eaters - a carbohydrate side dish. With them, sauces, gravy, cutlets and fried meat (or baked), stew are served. To warm up porridge, present it in a new way, bake it in the oven under cheese, interspersed with vegetable or meat layers (or both, so tastier). Myaso is a mandatory "moment" of the men's menu. It is fried in oil and fat, baked in an oven, braised in pots or a slow cooker (often with potatoes and other nightshade or roots). The second hot dishes from chicken, beef, pork, lamb and game are delicious at home with fresh salads, and from warm they are suitable for mashed potatoes, pasta (pasta) and potatoes (although medics say these foods paired are poorly absorbed by the body). Kabachki, eggplant, pumpkin, potatoes, tomatoes, variety of cabbage, onions, carrots and beets - the base of excellent recipes "on after soup. " Combine basic versions of home recipes with step-by-step photos, study the culinary traditions of different peoples, and over time you can add a twist to the usual dishes, turning them into an exquisite feast.