- For uniform cooking, it is worth rolling the raw ones a little chicken eggs on the table or lightly shake a couple of times.
- So that the eggs are accurate did not burst during cooking, you can cook them over a saucepan in a sieve - then the eggs will be steamed and will not hit each other or the saucepan. In addition, during steam treatment there will be no sudden temperature changes. Boil the eggs over medium heat without a lid, with the water bubbling quietly.
- It is believed that overexpose Eggs should not be left on the stove: the longer you cook eggs, the worse they are absorbed by the body, and boiling eggs for more than 20 minutes and then eating them is unhealthy.
- Shell color chicken eggs does not affect their taste.
- The perfect pan for eggs - a small radius, so that you pour in as little water as possible and so that the eggs are completely covered with it. Then the water will boil faster and, therefore, the eggs will cook faster. And in a small saucepan, chicken eggs will not knock with such great strength, with which they knock in a pan with a large radius.
- If there is time for cooling there is no water for boiled eggs, you can rinse the eggs under cold water, then each egg should be cleaned under a strong stream of cold water, otherwise you may get burned.
Calorie content of a chicken egg (per 100 grams):
calorie content of a boiled egg is 160 kcal.
Chicken egg mass: 1 chicken egg weighs 50-55 grams. Large eggs - about 65 grams.
Price of chicken eggs- from 55 rubles/dozen (average data for Moscow as of June 2017).
Shelf life of chicken eggs- about a month, can be stored outside the refrigerator.
Boiled eggs last no more than 15-30 days if stored in the refrigerator, but we recommend consuming them fresh or within a maximum of 3 days.
If an egg floats during cooking, it is spoiled and is not suitable for food.
Fry eggs for cooking scrambled eggs - 5-10 minutes.
How to cook poached eggs? - Boil poached eggs for 1-4 minutes, depending on the desired cookedness of the yolk.
If you want to determine whether an egg is cooked, you can twirl the egg on the table. If the egg spins easily and quickly, it means it is cooked.
Eggs for salad cook until completely boiled, until completely boiled.
Eggs and cooking gadgets
How to boil eggs in the microwavePlace the eggs in a mug, fill the mug with water, add a teaspoon of salt, and microwave for 10 minutes at 60% power (approximately 500 W).
How to boil eggs in a slow cooker
Eggs are boiled soft-boiled for 5 minutes, in a bag - 5 minutes, hard-boiled - 12 minutes.
How to boil eggs in a double boiler
Boil hard-boiled chicken eggs in a double boiler for 18 minutes.
How to boil eggs in an egg cooker
In an egg cooker, cook the eggs until fully cooked, 7 minutes.
How to cook eggs in a pressure cooker
Boil eggs in a pressure cooker for 5 minutes.
How to boil eggs without shells
Break the eggs with a knife, pour the contents of the shell into a plastic egg container, close the container with the eggs and place in boiling water. Cook for 5 minutes.
How to boil eggs in an air fryer
To prepare hard-boiled eggs, place them on the middle level, cook at 205 degrees for 10 minutes, after 5 minutes turning them to the other side.
How to finish cooking eggs
If one egg is freed from the shell and it turns out that it is undercooked: return the eggs to the pan, add cold water, and cook for the required amount of time after boiling (3-4 minutes after boiling). Then post it in cold water, cool and clean.
Composition and benefits of chicken eggs
Cholesterol - 213 milligrams with the recommended daily cholesterol maximum of 300 mg.
Phospholipids are a substance that lowers cholesterol levels.
Fat - only in the yolk of the egg, 5 grams, of which 1.5 grams are harmful.
Amino acids - 10-13 g.
13 vitamins - among them A, B1, B2, B6, B12, E, D, biotin, folic and niacin - and many minerals (especially calcium and iron). How to break a raw chicken egg?
- Chicken eggs are broken with a knife, lightly hitting the side of the egg with it. Further eggshells separate with hands over dishes (frying pan, saucepan, bowl), pouring out the contents.
What to do with eggs if not boiled?
In addition to boiling, you can fry chicken eggs and cook scrambled eggs.
How to eat boiled eggs correctly
Lightly break the shells of hard-boiled eggs with a knife, peel them, place them on a plate, cut them in half, arrange them on the plate so that the eggs do not roll around on the plate, and eat them with a fork and knife.
Soft-boiled eggs are usually served in a poacher. Using a knife, cut off the top of the egg (about 1 centimeter from the top), salt and pepper the egg, and eat with a teaspoon.
How to reheat boiled chicken eggs
Chicken eggs can be heated in 2 ways:
1) boiling water: place in a mug/bowl boiled eggs in the shell and pour boiling water over it, leave for a minute, then drain the water and repeat the procedure;
2) in the microwave: peel and cut each egg in half, place in a container microwave ovens, heat 3 eggs in the microwave for 1 minute at 600 W (70-80% power).
How to boil eggs for salad?
For the salad, boil hard-boiled eggs.
How to boil eggs with the yolk facing out
As a rule, eggs are boiled with the yolk facing out in order to instill in children the habit of culinary experiments.
To boil an egg with the yolk facing out, you need to shine a flashlight (or by placing the egg against a lamp) - an egg that is ready for boiling with the yolk facing out should be slightly cloudier.
Place the egg in a nylon stocking - approximately in the middle.
Twist the ends of the stocking, not allowing the egg to move.
Release the stocking at the location of the egg and stretch the ends - the egg should unwind the stocking with lightning speed.
Repeat the procedure 2-3 times.
Illuminate the egg again with a lamp or flashlight - the egg should be cloudy.
Boil the egg for 10 minutes in water, cool and peel.
Your eggs are boiled with the yolk on the outside!
First you need to prepare the marinade. Add 2 liters to water Bay leaf, black pepper, allspice. Boil for 10 minutes, cool. Add wine vinegar to the marinade to make it slightly acidic. Pour the marinade over the duck, in this case two quacks, and leave it in a cool place overnight.
Cut the apples into slices, remove the cores, rub with cinnamon. Cut the lemon.
Rub the duck with salt and pepper inside and out, place apples and lemon inside.
Sew up with a needle and thread.
Spread the duck with mayonnaise and add the remaining apples.
Place in a preheated oven for an hour with the lid closed, then remove the lid, bake until golden brown, periodically pour the resulting juice on top. It's time to take it out.
Remove the threads and divide into portions. Place the apples on the dish as well. Soaked in duck juice, they literally melt in your mouth.
Serve duck with cranberry sauce. To do this, boil 300g cranberries for 10 minutes in 300g water. Drain the fruit drink but not completely. Add sugar 3 tablespoons, ground nutmeg on the tip of a knife, juice of 1/3 lemon, ground black pepper to taste. Grind with a blender.
I recommend it to everyone, with cranberry sauce and bitters. Bon appetit!
You can make soup from whatever you have in your refrigerator. Vegetables, meat, poultry, offal, cereals, cheese are suitable; you also need broth or water and a pinch of imagination.
Introducing 10 interesting recipes soups, half of which you can prepare in just half an hour! Delicious lunch guaranteed!
1. Fresh cabbage soup with beans (vegetable bomb!)
This soup contains cabbage, carrots, bell peppers, onions, potatoes, beans, meat! A hearty and thick soup for the whole family, and even tastier for tomorrow.
For the soup you will need:
- 300 g pork;
- a glass of boiled or canned beans;
- 2 potatoes;
- 300 g white cabbage;
- bulb;
- carrot;
- bell pepper;
- garlic clove;
- 2-2.5 liters of water;
- Bay leaf;
- 2 tbsp. l. vegetable oil;
- salt, peppercorns and ground to taste.
If you are not using canned beans, soak them for 2 hours and then boil them in new water until soft. Drain and use beans.
Place a piece of meat in a pan, add water so that it covers the meat by a couple of centimeters, cook after boiling for 20 minutes, then drain the water. Pour the meat clean water(2 l), cook until tender over medium boil (15-20 minutes after boiling). Cut the finished meat into pieces and return to the broth. Chop the cabbage, cut the peeled potatoes into pieces. Add to the pan.
Prepare the roast. Peeled onion, bell pepper, tomato, thinly slice, grate carrots. Fry the vegetables in a frying pan in oil until soft. At the end of cooking, add chopped garlic, stir and remove from heat. Place in a saucepan, and also add the prepared beans, bay leaf, salt, and peppercorns. Cook for 5 minutes, then turn off the heat. Add the chopped herbs, cover and let the soup sit for 20 minutes before serving.
2. Soup with cabbage, minced meat and cheese (Italian recipe)
Make Italian Peasant Soup! There is no need to fry the vegetables for the soup, just throw all the ingredients into the pan and cook for half an hour.
Soup ingredients:
- 200 g minced meat;
- 500 g white cabbage;
- 100 g hard cheese;
- 3 celery stalks;
- 2 liters of water;
- salt, pepper, parsley to taste.
Shred the cabbage and finely chop the celery. Mash the minced meat with a fork. Grate half the cheese, cut the other half into small cubes. Pour water into the pan and bring to a boil. Add vegetables to the pan, cook after boiling for 10 minutes. Then add the minced meat to the pan, stir and cook for 15 minutes. Place all the cheese, salt and pepper, remove from heat. Serve with parsley. The soup is ready!
3. Quick vegetable soup (half an hour and you're done!)
Nutritious, light, aromatic soup made from beets, cabbage, bell pepper, carrots and onions for every day. If you cook it in vegetable broth or water, you get an incredibly tasty lean soup.
To prepare the soup you will need:
- one large beet;
- large carrots;
- 400 g white cabbage;
- bulb;
- large bell pepper;
- 500 ml meat (vegetable) broth or water;
- 300 ml tomato juice;
- 2 tbsp. l. vegetable oil.
Wash and peel the vegetables. Grate the carrots, cut the onion and pepper into cubes. Shred the cabbage. Grate the beets using a Korean carrot grater.
In a thick-bottomed saucepan, heat the oil and fry, stirring, onions, carrots and peppers until soft, 4-5 minutes. Then add grated beets. After 3 minutes, add cabbage. Simmer for 2 minutes and pour in tomato juice and broth so that it covers the vegetables by 2 cm. Add salt and pepper. Cook for 20 minutes after boiling.
Serve the soup with herbs, sour cream or natural yogurt.
4. Ural cabbage soup (you'll lick your fingers!)
A version of cabbage soup with millet and potatoes, which can be cooked in meat broth or water. Serve thick cabbage soup with sour cream and chopped herbs.
Ingredients for cabbage soup:
- 3 liters of broth or water;
- 500 g cabbage;
- 2 carrots;
- 2 potatoes;
- 2 tbsp. l. millet;
- 60 g celery stalks or roots;
- 2 onions;
- 3 cloves of garlic;
- 80 g tomato paste;
- Bay leaf;
- 2-3 tbsp. l. vegetable oil;
- greens, salt, pepper to taste.
Rinse the millet in several waters, peel the potatoes and cut into large pieces.
Add potatoes and millet to boiling broth or water, add salt, and cook for 20 minutes.
While the potatoes and millet are boiling, prepare the frying. Chop the cabbage and fry in a spoon of vegetable oil with tomato paste until soft. Peel and chop the vegetables: grate the carrots, cut the onion and celery into cubes, finely chop one clove of garlic. Fry the prepared carrots, onions, celery and garlic in oil until soft, separately from the cabbage. Add vegetables, cabbage, bay leaf to the pan. Cook for another 10 minutes. Season the finished cabbage soup with garlic, ground with salt, lemon juice, sour cream, and herbs. Enjoy!
5. Thick soup with bulgur and meatballs (30 minutes)
Hearty, rich soup with vegetables, mushrooms, bulgur and delicious meatballs. For those who are not familiar with bulgur, now is the time to introduce it to the menu!
- 500 g minced meat;
- 100 g bulgur;
- 4 medium potatoes;
- 120 g champignons;
- carrot;
- tomato;
- a bunch of greenery;
- spoon of vegetable oil;
- salt, pepper to taste.
Rinse the bulgur several times, peel the potatoes and cut into small pieces. Pour 1.5 liters of water into a three-liter saucepan. Place on the fire and bring to a boil.
Form meatballs from the minced meat, throw into boiling water and cook over medium heat for 15 minutes. Salt the broth. After a quarter of an hour, add potatoes and bulgur to the pan.
Get ready to refuel. Peel and wash vegetables and mushrooms. Cut the champignons, tomatoes and onions into small cubes, grate the carrots. Fry the carrots in a frying pan in oil, then add the mushrooms, tomatoes and onions. Fry for 5 minutes, then add to the soup. Cook over low heat for 10 minutes, add salt if necessary. Ready!
6. Rice soup with cheese dumplings (delicious, simple, very fast!)
This thick soup with tender cheese dumplings will be ready in just half an hour. Add rice, potatoes, onions, carrots and herbs to the cheese dumplings. You can cook the soup using meat, chicken or vegetable broth.
Ingredients for quick dumpling soup:
- 2 potatoes;
- bulb;
- carrot;
- 100 g rice;
- 1.5 liters of broth;
- 3 tbsp. l. flour;
- 80 g cheese;
- egg;
- pepper, salt to taste;
- Bay leaf;
- 2 black peppercorns;
- a bunch of dill;
- 2 tbsp. l. vegetable oil.
Wash and peel the vegetables. Cut the potatoes into small cubes, chop the onion, grate the carrots, and rinse the rice. Bring the broth in a saucepan to a boil, add bay leaves, pepper, and potatoes. Bring to a boil, lower heat and simmer for 5 minutes. Then add the rice and start frying.
Heat a tablespoon of vegetable oil in a frying pan and fry the onions and carrots until soft. Add to soup and stir. Continue cooking over low heat.
For the dumplings, grate the cheese on a fine grater, mix with flour, egg, salt, pepper, add a tablespoon of water and vegetable oil. With wet hands, form dumplings the size of meatballs.
Place the dumplings in the soup, bring to a boil and cook for 3 minutes. Then add chopped dill, salt, pepper. The soup is ready!
7. Rassolnik with mushrooms (hit of the season!)
Fragrant mushroom broth, vegetables, pearl barley and pickled cucumber - an excellent choice for a family dinner!
You will need:
- 400 g mushrooms;
- carrot;
- bulb;
- 3 pickled cucumbers;
- 40 g pearl barley;
- 3 tbsp. l. vegetable oil;
- 2.5 liters of broth (or water);
- salt, pepper to taste.
Place the washed and coarsely chopped mushrooms in a saucepan with water or broth and cook for 10 minutes. Mushrooms can be used either fresh or frozen. Peel the carrots and onions, grate the carrots, cut the onion into cubes. Fry the vegetables in a tablespoon of oil over medium heat until soft, add to the pan. Place the washed pearl barley into the pan and cook for 30 minutes. Cut the peeled potatoes into cubes and throw them into the pan. Grate the cucumbers and cook in the soup for 10 minutes at low boil. Check the potatoes for readiness, add salt and pepper. Serve, enjoy!
8. Country soup with liver (original recipe)
Have you ever cooked liver soup? Be sure to try it! Unusual, tasty and a budget option rich soup.
Ingredients for liver soup:
- 300 g liver;
- 600 g potatoes;
- bulb;
- carrot;
- 70 g vermicelli;
- 20 g butter;
- 2 tbsp. l. vegetable oil;
- 3 liters of water;
- Bay leaf;
- greens, salt, pepper to taste.
Peel the onions and carrots, cut the onions into cubes, grate the carrots. Fry the vegetables in vegetable oil in a frying pan until soft, remove to a plate. Add butter to the same frying pan and fry the chopped liver in pieces, stirring until the color changes.
Place a pot of water on the fire. Peel the potatoes and cut into small pieces. Drop into boiling water. Cook for 7 minutes.
Add the roast and liver to the potatoes, bring to a boil and cook for 10 minutes. Then add the vermicelli, bay leaf, salt and pepper, cook until the vermicelli is ready, 10-12 minutes. Serve with sour cream and chopped herbs.
9. Lentil and vegetable soup (savory soup without meat)
Warming, savory, hearty vegetable puree soup - just what you need in the fall!
Soup ingredients:
- a glass of lentils (any);
- 2 carrots;
- 3 celery stalks (or half a small root);
- large onion;
- 2 cloves of garlic;
- bell pepper;
- 2 tomatoes;
- chili pepper;
- salt, pepper to taste;
- 3 tbsp. l. vegetable oil (olive);
- liter of boiling water;
- a bunch of greens (dill, parsley);
- cheese (parmesan or jugas) to taste;
- Bay leaf;
- 1/2 tsp. dried thyme;
- 1 tsp. Sahara.
Pour boiling water over the tomatoes for 20 seconds, then remove the skin and cut into cubes. Peel the vegetables. Cut the carrots into rings, onions, peppers into half rings, celery into thin pieces.
Heat a large, thick-bottomed pan, pour in the oil and fry the onions, carrots, peppers, and celery. When the vegetables are soft, add tomatoes, chopped chili, bay leaf, salt, pepper, thyme, sugar to the pan. Stir and simmer over medium heat for 5 minutes. Then add the washed lentils. Pour boiling water over all ingredients and cook until the lentils are ready for 15-25 minutes, depending on the type of lentils (usually this information is provided on the package).
Remove the finished soup from the heat, select the bay leaves, and puree with a blender. Place on the fire, bring to a boil, turn off the heat. Ready! Serve with grated cheese and herbs.
10. Vegetable soup with buckwheat and melted cheese (very fast and tasty!)
Make creamy soup with vegetables and buckwheat! If you have meat broth or don't mind using a bouillon cube, you can cook the soup in 25 minutes!
For the soup you will need:
- 1 liter of meat broth;
- 70 g buckwheat;
- 300 g zucchini;
- carrot;
- bulb;
- garlic clove;
- a bunch of parsley;
- 150 g processed cheese;
- 1 tbsp. l. vegetable oil;
- salt, pepper to taste.
Rinse vegetables, herbs and cereals. Grate peeled carrots and zucchini (without large seeds). Cut the onion into small cubes, chop the garlic.
Bring the broth to a boil in a saucepan, add the cereal. Bring to a boil and simmer over low heat.
In a frying pan in oil, fry the carrots and garlic until golden brown. Then add onion and zucchini to the vegetables, fry until soft, then add everything to the soup. Boil for 5 minutes, then add melted cheese and chopped herbs. Stir, heat through and serve. Bon appetit!
Jam is a preparation made from whole berries or chopped fruits boiled in sugar. Jam is more concentrated and sweeter than jam. Unlike jam, preserved fruit pieces retain their shape. Used as a layer or filling.
When cooking any jam, you should not stir it with a spoon, as this will cause the berries or fruits to become wrinkled, and in order for it to cook more evenly and the syrup not to burn to the bottom, the basin should be shaken by the handle or the edge.
Syrups, jams, jellies and jelly made from red berries must be boiled in copper or enamel containers, otherwise they will lose color.
Moderately ripe, without signs of spoilage, berries and fruits for jam should be processed on the day of collection. It is advisable to pick berries on a clear, dry, rather than rainy day.
Boil berries and fruits different ways, but the main rules are as follows.
Syrup - water with sugar - cook over low heat until thick. The readiness of the syrup is checked as follows: the cooled syrup should flow down the spoon, leaving a narrow strip. After descaling, add berries to the syrup, shaking the bowl. Place the bowl with the berries on the fire and let it boil three times, each time removing the bowl of jam from the heat to collect the foam. Cook the jam over low heat.
In the finished jam, the berries become transparent, the syrup thickens, and when it cools, a thin film appears on its surface. Sour berries - currants, barberries and others - are not cooked for long. For 400 g of berries, you usually take 600 g or 800 g of sugar. To save money, it is better to take 600 g of sugar per 400 g of berries, however, in such jam with less sugar, less juice is obtained, and the berries do not have an attractive appearance and are not saturated with syrup. In addition, jam with less sugar may sour, and then sugar will have to be added to the finished product, which will take away from the jam good view and color.
To prepare jam syrup, take 2 cups of granulated sugar and 1.5 cups of water, boil, descale, pour into a clean bowl and refrigerate for a day. The next day, carefully pour the syrup into a saucepan, boil it until thick and add the berries.
You need to taste the jam with a clean spoon, which is under no circumstances used when cooking the jam and putting it into jars - both for reasons of hygiene and so that the jam does not sour. Hot jam should not be poured into jars immediately, as the berries will float to the top and the juice will remain at the bottom. You need to pour the jam into an earthenware bowl, let it cool and under no circumstances leave it in a copper basin.
Hot jam is not covered with a lid, because the rising steam condenses and falls in the form of drops back into the bowl of jam, which saturates it with excess moisture and can cause mold and rapid deterioration of the workpiece. If you absolutely need to protect the jam, for example, from flies, then it is better to cover it with gauze or a towel, which will also absorb excess moisture. When the jam is simmering, the scum should be carefully removed with a spoon, trying not to crush the berries and without disturbing the jam. During cooking, shake the bowl of jam frequently, making sure that the syrup covers all the berries.
Overcooked jam can become sugary, then you need to pour a spoonful of cold water into the jar, place it in a pan filled with cold water, and heat over low heat until the sugar in the jam melts.
Undercooked jam may turn sour; in this case, the jam is cooked further, sprinkled with granulated sugar, until the scale disappears from the jam.
Place the jam in small half-liter jars, since air gets into large jars when the jam is poured and it soon spoils.
Cover the jars with tin, polyethylene or glass lids, previously scalded with boiling water, under which, on the surface of the jam, place a circle of paper soaked in rum. The type of jam, year of preparation and jar number are written on the jar.
Green gooseberry jam “Emerald”
400 g gooseberries
4 cups sugar
1 glass of water
15–20 pcs. cherry leaves
100 g vodka
Remove seeds from large green gooseberries, rinse with cold water, and drain in a colander. Place the cherry leaves in a pot, add vodka, close the lid and place in an oven preheated to 140°C for two hours. Remove the pot from the oven, pour the vodka into a bowl, add berries and put the bowl on the fire.
Boil the gooseberries, drain in a colander and pour cold water over them several times until the berries have cooled.
Mix 1 glass of water and granulated sugar, pour into a bowl for making jam, boil and add berries. Bring the jam to a boil three times, each time removing the pan from the heat for 2-3 minutes. You need to cook the jam over low heat.
Let cool, put into small jars and close with lids.
Rose petal jam
400 g rose buds or rose hips
juice from 2 lemons
4 cups sugar
2 glasses of water
2 drops rose oil
Collect newly blossomed buds of rose hips or ordinary roses, weigh out 400 g, place in a colander, scald with boiling water, adjusting with a spoon so that the buds do not float to the top. Then place a colander in cold water with ice so that it covers all the petals, stirring them vigorously. Repeat this scalding with boiling water and dousing with cold water three times - this will give the jam strength and a refined taste.
Squeeze out the petals and place on a plate. Add lemon juice to the roses, add 1 glass of sugar and grind everything well.
Make syrup from the remaining sugar and water, boil it, skim off the foam, add rose petals.
Cook over low heat. To enhance the aroma, you can add two drops of rose oil. The jam is ready when the petals fall to the bottom of the basin.
From this amount of ingredients you will get 1 kg of jam.
White and yellow plum jam
400 g white and yellow, slightly unripe plums
4 cups sugar
2 glasses of water
a pinch of vanilla
Prick slightly unripe white and yellow plums with a needle or toothpick, put them in a saucepan, pour boiling water over them and let stand until the boiling water cools. Place the plums in a colander and let the water drain.
Prepare a syrup from sugar and water, add vanilla, bring to a boil, remove from heat and cool. Pour the cooled syrup over the plums and place in the refrigerator or cellar overnight.
The next day, drain the syrup, bring to a boil, cool and pour over the plums again. Repeat this procedure three times. Boil the syrup for the third time, add plums and cook for half an hour, constantly skimming off the foam.
Cool the finished jam and put it into prepared jars.
Pear jam
400 g pears
2 cups sugar
1 glass of water
5 pieces. cloves or a pinch of vanilla
Wash strong unripe pears, peel them, carefully remove the core, leaving 2 cm from the stem. Weigh the pears, put them in a bowl, add cold water and cook until almost soft. Carefully drain the water in which the pears were cooked and measure out 1 cup.
Prepare a syrup from sugar and a glass of water in which the pears were boiled, add vanilla or cloves. The syrup for pears is prepared lightly, since cooking in thick syrup causes them to wrinkle and become hard.
Place the pears in the syrup and cook until tender, being careful not to overcook the pears. Ready pears should be transparent and the syrup should be thick. Pour the finished jam into jars for several days, then drain the syrup and cook until thickened. Pour the cooled syrup over the pears.
To prevent the jam from becoming moldy, you can add citric acid.
Small and medium pears can be cooked whole. In this case, they do not need to be peeled, because they darken, but first boil in boiling water until half cooked (boil several times), then peel and cook until fully cooked in syrup, as indicated above.
Transparent apple jam(recipe for apple jam)
1 kg apples
1.5 kg sugar
2.5 cups lemon water, i.e. water boiled with the zest of 1 lemon
juice of 1 lemon
Peel the apples, cut into quarters, remove seeds.
Make syrup from sugar and lemon water. Place the apples in the prepared, slightly cooled syrup, put on the fire, and bring to a boil.
Cook the apples at low boil for 3 minutes, add lemon juice and cook for 10-15 minutes, shaking the bowl and skimming off the foam.
Place the cooled jam into jars.
Five-minute jam
In this jam, the berries are almost as fresh and contain more vitamins. Only when cooking for five minutes, you don’t need to add water. Cover thoroughly washed berries with some sugar, they will release juice. Boil the syrup with the resulting juice and put the berries in it. boil. Boil for 10 minutes. Immediately transfer the hot jam into sterilized jars and roll up the lids. This is how they prepare five-minute cakes from strawberries and cherries. It is recommended to first scald black currants in a colander so that the berries become soft, and then dip them into hot syrup, which, as an exception, is boiled with the addition of water (3/4 cup per 1 kg of berries).
- Pour one tablespoon of plantain leaves into a glass of boiling water, leave covered for 8–9 hours, then strain. Grind 50 g of butter with 1 teaspoon of honey, add 1 tablespoon of plantain infusion, mix everything thoroughly.
- Collect petals from 1 rose, grind and mix with a tablespoon of lard. The cream is used to soften cracked or dry skin of the hands.
- Pour 1 tablespoon of chamomile inflorescences with 1 glass of boiling water, leave for 8–9 hours covered, then strain. Grind 50 g of butter with 1 teaspoon of honey, add 1 tablespoon of chamomile infusion, mix everything thoroughly.
- 4 tablespoons of glycerin, 1 tablespoon of lemon juice and enough potato flour to make a cream. Mix everything well and rub into your hands overnight. Use to soften the skin on your hands in windy weather.
- 1 tablespoon of a mixture of three herbs (plantain, chamomile, calendula), pour 1/2 cup of boiling water, leave in a water bath for 1 hour, strain. Add 1 teaspoon of honey and 50 g of butter to the infusion. An excellent nourishing cream for dry hand skin.
- Pour 5 g of finely chopped cinquefoil rhizomes into a glass of cow butter. Cook for 5 minutes. Strain while warm. It is used for cracks in the skin of the hands and feet and especially on the lips.
- Lotion Grind plantain leaves, chamomile inflorescences, calendula inflorescences. Mix thoroughly in equal parts. Pour 1 tablespoon of the mixture into 1 glass of boiling water, leave for 2 hours, strain. Add 1 tablespoon of glycerin to the infusion. Wipe your hands with lotion 2-3 times a day to soften the skin and eliminate inflammation.
Hand baths
Prepare a decoction of 1 tablespoon of chamomile flowers and 1 liter of water. Keep your hands in a moderately hot broth (40–42 C) for 15–20 minutes, dry them slightly with a soft cloth or towel and rub the rich cream into the skin. A bath of chamomile decoction has a softening effect when cracks appear.
- 2 tablespoons of potato starch per 1 liter of warm boiled water. Take a bath before bed. After the bath, lubricate your hands with rich cream.
- Boil the potatoes with their skins until crisp without adding salt. Mash the potatoes with a fork. Soak your hands in the broth for 20–30 minutes. Rinse your hands with water and apply cream.
- Add the same amount of flaxseed to 1/2 cup of well-washed and chopped potato peelings, add 0.5 liters of water, and cook until a thick paste forms. Soak your feet in this mixture for 15–20 minutes, then rinse them warm water, dry, and lubricate cracks, scratches, and abrasions with 2% tincture of iodine. At the end of the procedure, lubricate with cream. Recommended for calluses, rough skin, and painful cracked heels.
- 1 tablespoon of crushed dried calendula flowers per 1 liter of water. Boil for 10 minutes. Soak your hands in the broth for 20–30 minutes. The bath has an anti-inflammatory and wound healing effect.
- Brew calendula inflorescences and plantain leaves. For 2 liters, take 4 tablespoons of the mixture, leave for 30 minutes, strain. Soak your hands in the broth for 20–30 minutes. The bath has an anti-inflammatory and wound healing effect.
Use warm whey for a bath if the skin on your hands becomes rough and rough. After the bath, rinse your hands and lubricate them with cream or heated vegetable oil, better olive.
Take a handful of crushed flaxseed and mix with a spoon of almond oil, then add hot water until a liquid paste forms. Having immersed your hands in it, you need to rub them there for a quarter of an hour, then rinse your hands in warm water.
Rinse solutions
- To maintain the acidic environment of the skin, it is useful, at least before going to bed, to rinse your hands with acidified water. For 1 liter of water, 1 teaspoon of table vinegar or a tablespoon of lemon juice.
- A few drops ammonia for a bottle of warm water - too good remedy to soften the skin of the hands.
