- For uniform cooking, it is worth a little roll raw chicken eggs on the table or gently shake a couple of times.
- To eggs accurately did not burst when cooked, you can cook them over a pan in a sieve - then the eggs will be steamed, they will not knock on each other and on the pan. In addition, when steaming, there will be no sharp temperature drop. Eggs are boiled over medium heat without a lid, with a quiet bubbling of water.
- It is believed that overexpose eggs are not worth it on the stove: the longer you boil 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.
- Perfect pan for eggs - a small radius in order to pour 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, which is bumped into in a large radius pan.
- If 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 can burn yourself.
Chicken egg calories (per 100 grams):
calorie boiled egg - 160 kcal.
Mass of chicken egg: 1 chicken egg weighs 50-55 grams. Large eggs - about 65 grams.
chicken egg price- from 55 rubles / dozen (average data for Moscow as of June 2017).
Shelf life of chicken eggs- about a month, can be stored out of the refrigerator.
Boiled eggs keep no more than 15-30 days if stored in the refrigerator, but we recommend eating them fresh or within a maximum of 3 days.
If the egg floats during cooking, it is spoiled, such an egg is not suitable for food.
fry eggs for cooking scrambled eggs - 5-10 minutes.
How to cook poached eggs? - Boil the poached eggs for 1-4 minutes, depending on the desired doneness of the yolk.
If you want to determine the readiness of an egg, you can twist the egg on the table. If the egg spins easily and quickly, then it is cooked.
Eggs for salad cook completely, until completely boiled, steep.
Eggs and cooking gadgets
How to cook eggs in the microwavePut the eggs in a mug, fill the mug with water, add a teaspoon of salt, microwave for 10 minutes at 60% power (about 500 W).
How to cook eggs in a slow cooker
Soft-boiled eggs are boiled for 5 minutes, in a bag - 5 minutes, in a steep - 12 minutes.
How to boil eggs in a double boiler
Boil chicken eggs in a double boiler for 18 minutes.
How to boil eggs in an egg cooker
Boil the eggs in an egg cooker until fully cooked, 7 minutes.
How to cook eggs in a pressure cooker
Boil eggs in a pressure cooker - 5 minutes.
How to boil eggs without shell
Crack the eggs with a knife, pour the contents of the shell into a plastic egg container, close the egg container and place in boiling water. Boil 5 minutes.
How to cook eggs in an air fryer
To cook hard-boiled eggs, put them on the middle level, cook at 205 degrees for 10 minutes, turning them to the other side after 5 minutes.
How to boil eggs
If one egg is freed from the shell and it turns out that it is undercooked: return the eggs to the pan, pour cold water, and cook the missing amount of time after boiling (3-4 minutes after boiling). Then post to cold water, cool and clean.
The composition and benefits of chicken eggs
Cholesterol - 213 milligrams with a recommended daily cholesterol maximum of 300 mg.
Phospholipids - a substance that lowers cholesterol.
Fat - only in the yolk of an egg, 5 grams, of which 1.5 grams are harmful.
Amino acids - 10-13 gr.
13 vitamins - among them A, B1, B2, B6, B12, E, D, biotin, folic and nicotinic acids - and many minerals (especially calcium and iron). How to crack a raw chicken egg?
- Chicken eggs are broken with a knife, lightly hitting them on the side of the egg. Further eggshell share with hands over dishes (frying pan, pan, 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
Slightly break the shell of hard-boiled eggs with a knife, peel, put on a plate, cut in half, arrange on a plate so that the eggs do not roll on a plate, and eat 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 reheated in 2 ways:
1) boiling water: put in a mug / bowl boiled eggs in the shell and pour boiling water, leave for a minute, then drain the water and repeat the procedure;
2) in the microwave: peel and cut each egg in half, put in a container for microwave ovens, microwave 3 eggs for 1 minute at 600W (70-80% power).
How to boil eggs for salad?
Hard boiled eggs for salad.
How to boil eggs with the yolk out
As a rule, eggs are boiled with the yolk out in order to instill in children the habit of culinary experiments.
To boil an egg with the yolk out, it is necessary to illuminate it with a flashlight (or by placing the egg on the lamp) - an egg ready for boiling with the yolk out should be somewhat cloudier.
Put the egg in a nylon stocking - approximately in the middle.
Twist the ends of the stocking without letting the egg 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.
Re-illuminate the egg 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 out!
First you need to prepare the marinade. Add 2 liters to water Bay leaf, black pepper, sweet peas. Boil 10 minutes, cool. Add wine vinegar to the marinade to make it slightly acidic. Duck, in this case two crackers, pour marinade and put in a cool place overnight.
Cut the apples into slices, remove the cores, grate with cinnamon. Cut the lemon.
Grate the duck with salt and pepper inside and out, put apples and lemon inside.
Sew up with a needle and thread.
Spread the duck with mayonnaise, put the remaining apples.
Put 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 everything out.
Remove the threads, divide into portioned pieces. Arrange the apples on a platter as well. They, soaked in duck juice, literally melt in your mouth.
Serve duck with cranberry sauce. To do this, boil 300g cranberries for 10 minutes in 300g of water. Morse drain 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 advise everyone, with cranberry sauce and bitter tincture. Bon appetit!
You can make soup with anything you have in your fridge. Vegetables, meat, poultry, offal, cereals, cheese will do, you also need broth or water and a pinch of fantasy.
Introducing 10 interesting recipes soups, half of which you can cook in just half an hour! Delicious lunch guaranteed!
1. Fresh cabbage soup with beans (vegetable bomb!)
In this soup - cabbage, carrots, bell peppers, onions, potatoes, beans, meat! Hearty and thick soup for the whole family, and even tastier tomorrow.
For the soup you will need:
- 300 g pork;
- a glass of boiled or canned beans;
- 2 potatoes;
- 300 g of white cabbage;
- bulb;
- carrot;
- bell pepper;
- clove of garlic;
- 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 the water and use the beans.
Put a piece of meat in a saucepan, fill with water so that it covers the meat for a couple of centimeters, cook after boiling for 20 minutes, then drain the water. Fill the meat clean water(2 l), cook until tender at a medium boil (15-20 minutes after boiling). Cut the cooked meat into pieces and return to the broth. Chop the cabbage, cut the peeled potatoes into pieces. Add to saucepan.
Prepare the roast. Finely chop the peeled onion, bell pepper, tomato, grate the carrot. Fry the vegetables in a skillet with oil until soft. At the end of cooking, add chopped garlic, stir and remove from heat. Put in a saucepan, and also add the finished beans, bay leaf, salt, peppercorns. Boil for 5 minutes, then turn off the fire. Add the chopped herbs, cover and let the soup brew for 20 minutes before serving.
2. Soup with cabbage, minced meat and cheese (Italian recipe)
Make Italian Peasant Soup! You don’t need to fry vegetables for soup, just throw all the ingredients into a saucepan and cook for half an hour.
Soup Ingredients:
- 200 g minced meat;
- 500 g of white cabbage;
- 100 g of hard cheese;
- 3 celery stalks;
- 2 liters of water;
- salt, pepper, parsley to taste.
Shred the cabbage, finely chop the celery. Mince the minced meat with a fork. Grate half of the cheese, cut the other half into small cubes. Pour water into a saucepan, bring to a boil. Add vegetables to the pan, cook after boiling for 10 minutes. Then send the minced meat to the pan, mix, cook for 15 minutes. Put all the cheese, salt, pepper, remove from heat. Serve with parsley. The soup is ready!
3. Quick vegetable soup (half an hour and you're done!)
Nutritious, light, fragrant soup made from beets, cabbage, bell pepper, carrots and onions for every day. If boiled in vegetable broth or water, you get an incredibly tasty lean soup.
To prepare the soup you will need:
- one large beet;
- big carrot;
- 400 g of white cabbage;
- bulb;
- large bell pepper;
- 500 ml of meat (vegetable) broth or water;
- 300 ml of tomato juice;
- 2 tbsp. l. vegetable oil.
Wash and clean vegetables. Grate the carrots, cut the onion and pepper into cubes. Shred the cabbage. Grate beets for Korean carrots.
In a heavy-bottomed saucepan, heat the oil, and stir-fry the onion, carrot, and pepper until soft, 4 to 5 minutes. Then add the grated beets. After 3 minutes, add cabbage. Simmer for 2 minutes and pour tomato juice and broth so that it covers the vegetables by 2 cm. Add salt, pepper. Boil 20 minutes after boiling.
Serve soup with herbs, sour cream or natural yogurt.
4. Ural cabbage soup (you will lick your fingers!)
A variant of cabbage soup with millet and potatoes, which can be boiled in meat broth or water. Serve thick cabbage soup with sour cream and chopped herbs.
Shchi Ingredients:
- 3 liters of broth or water;
- 500 g cabbage;
- 2 carrots;
- 2 potatoes;
- 2 tbsp. l. millet;
- 60 g of celery stalks or root;
- 2 onions;
- 3 cloves of garlic;
- 80 g of tomato paste;
- Bay leaf;
- 2-3 tbsp. l. vegetable oil;
- herbs, 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, salt, cook for 20 minutes.
While the potatoes and millet are cooking, prepare the roast. Chop the cabbage and fry in a spoonful 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. Boil for 10 more minutes. Season ready-made cabbage soup with garlic, lemon juice, sour cream, herbs, mashed with salt. 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, it's time to introduce it to the menu!
- 500 g minced meat;
- 100 g bulgur;
- 4 medium potatoes;
- 120 g of champignons;
- carrot;
- tomato;
- a bunch of greens;
- a spoonful 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. Put on fire and bring to a boil.
Make meatballs from 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.
Take care of refueling. Clean and wash vegetables and mushrooms. Cut mushrooms, tomatoes and onions into small cubes, grate carrots. Fry carrots in oil in a frying pan, then add mushrooms, tomatoes and onions. Simmer for 5 minutes, then add to soup. Simmer for 10 minutes over low heat, season with salt if needed. Ready!
6. Rice soup with cheese dumplings (tasty, easy, very fast!)
This thick soup with tender cheese dumplings will be ready in just half an hour. Add rice, potatoes, onions, carrots and greens to the cheese dumplings. You can cook soup in meat, chicken or vegetable broth.
Ingredients for Quick Dumpling Soup:
- 2 potatoes;
- bulb;
- carrot;
- 100 g of rice;
- 1.5 l of broth;
- 3 art. l. flour;
- 80 g of cheese;
- egg;
- pepper, salt to taste;
- Bay leaf;
- 2 peas of black pepper;
- a bunch of dill;
- 2 tbsp. l. vegetable oil.
Wash and clean vegetables. Cut the potatoes into small cubes, chop the onion, grate the carrots, rinse the rice. Bring the broth in a saucepan to a boil, add parsley, pepper, potatoes. Bring to a boil, lower heat and simmer for 5 minutes. Then add rice and start frying.
Heat a tablespoon of vegetable oil in a frying pan, fry the onions and carrots until soft. Add to soup and stir. Continue to cook over low heat.
For 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, make dumplings the size of meatballs.
Put the dumplings in the soup, bring to a boil and cook for 3 minutes. Then add chopped dill, salt and pepper. The soup is ready!
7. Pickle with mushrooms (hit of the season!)
Fragrant mushroom broth, vegetables, pearl barley and pickles - a great choice for a family dinner!
You will need:
- 400 g mushrooms;
- carrot;
- bulb;
- 3 pickles;
- 40 g pearl barley;
- 3 art. l. vegetable oil;
- 2.5 liters of broth (or water);
- salt, pepper to taste.
Put the washed and coarsely chopped mushrooms in a saucepan with water or broth, cook for 10 minutes. Mushrooms can be used both fresh and 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. Also send the washed barley to the pan, cook for 30 minutes. Cut the peeled potatoes into cubes, throw into the pan. Grate the cucumbers, cook in the soup for 10 minutes at a low boil. Check the readiness of the potatoes, salt and pepper. Serve to the table, enjoy!
8. Village liver soup (original recipe)
Have you ever made liver soup? Be sure to try! Unusual, delicious and a budget option rich soup.
Liver Soup Ingredients:
- 300 g of liver;
- 600 g potatoes;
- bulb;
- carrot;
- 70 g of vermicelli;
- 20 g butter;
- 2 tbsp. l. vegetable oil;
- 3 liters of water;
- Bay leaf;
- herbs, 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 pan until soft, select on a plate. In the same pan, add butter and fry the chopped liver in pieces, stirring, until the color changes.
Put a pot of water on the fire. Peel potatoes and cut into small pieces. Drop into boiling water. Boil 7 minutes.
Add the roast and liver to the potatoes, bring to a boil and cook for 10 minutes. Then lay out the vermicelli, bay leaf, salt, pepper, cook until the vermicelli is ready, 10-12 minutes. Serve with sour cream and chopped herbs.
9. Soup with lentils and vegetables (spicy soup without meat)
A 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 bulb;
- 2 cloves of garlic;
- bell pepper;
- 2 tomatoes;
- chili pepper;
- salt, pepper to taste;
- 3 art. l. vegetable oil (olive);
- a liter of boiling water;
- a bunch of greens (dill, parsley);
- cheese (parmesan or dzhyugas) 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. Clean the vegetables. Cut carrots into rings, onions, peppers into half rings, celery into thin slices.
Heat a large heavy bottomed pan, add oil and sauté the onions, carrots, peppers and celery. When the vegetables are soft, add the tomatoes, chopped chili, bay leaf, salt, pepper, thyme, and sugar to the pan. Stir and simmer over medium heat for 5 minutes. Then add the washed lentils. Pour boiling water over all the ingredients and cook until the lentils are cooked for 15-25 minutes, depending on the type of lentil (usually this information is provided on the package).
Remove the finished soup from the heat, select the parsley, puree with a blender. Put on 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 a creamy soup with vegetables and buckwheat! If you have beef broth or don't mind using a bouillon cube, you can make this soup in 25 minutes!
For the soup you will need:
- 1 liter of meat broth;
- 70 g of buckwheat;
- 300 g zucchini;
- carrot;
- bulb;
- clove of garlic;
- bunch of parsley;
- 150 g of processed cheese;
- 1 st. 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.
In a saucepan, bring the broth to a boil, lay out the cereal. Bring to a boil and simmer over low heat.
Saute carrots and garlic in oil in a pan until golden brown. Then add the onion and zucchini to the vegetables, fry until soft, then put everything in the soup. Boil for 5 minutes, then add melted cheese and chopped greens. Stir, warm and serve. Bon appetit!
Jam - a preparation of whole berries or sliced \u200b\u200bfruits boiled in sugar. Jam is more concentrated and sweeter than jam. Unlike jam, fruit pieces retain their shape in jam. Used as a layer or filling.
When cooking any jam, you should not interfere with it with a spoon, as berries or fruits are crumpled from this, and in order for it to cook more evenly and the syrup does not burn to the bottom, you need to shake the basin by the handle or over the edge.
Syrups, jams, jelly and kissels from red berries must be boiled in copper or enameled dishes, otherwise they will lose their color.
Moderately mature, without signs of spoilage, berries and fruits for jam must be processed on the day of collection. It is advisable to pick berries on a clear, dry, not rainy day.
Boil berries and fruits different ways but the main rules are as follows.
Syrup - water with sugar - cook over low heat until thickened. The readiness of the syrup is checked as follows: the cooled syrup should flow down the spoon, leaving a narrow strip. After removing the scale, pour the berries into the syrup, shaking the basin. Put the bowl with berries on the fire, let it boil three times, each time removing the bowl of jam from the fire to collect the foam. Cook jam over low heat.
In the finished jam, the berries become transparent, the syrup thickens, and when it cools down, a thin film appears on its surface. Sour berries - currants, barberries and others are not cooked for long. For 400 g of berries, usually 600 g or 800 g of sugar is taken. To save money, it is better to take 600 g of sugar per 400 g of berries, however, in such a jam, less juice is obtained for less sugar, and the berries do not have an attractive appearance and are not saturated with syrup. In addition, jam with less sugar can turn 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 syrup for jam, take 2 cups of granulated sugar and 1.5 cups of water, boil, remove scale, pour into a clean bowl and put in the cold for a day. The next day, carefully pour the syrup into a saucepan, boil it until thick and add the berries.
You need to try the jam with a clean spoon, which in no case is used while cooking the jam and laying it in jars - both for hygiene reasons and so that the jam does not turn sour. Hot jam should not be immediately poured into jars, as the berries float to the top, and the juice remains at the bottom. It is necessary to pour the jam into earthenware dishes, let it cool and in no case leave it in a copper basin.
Hot jam is not covered with a lid, because the rising steam condenses and falls back into the bowl with jam in the form of drops, which saturates it with excess moisture and can cause mold and early spoilage of the workpiece. If you absolutely need to close the jam, for example, from flies, then it is better to cover it with gauze or a towel, which also absorbs excess moisture. When the jam boils with a key, the scale should be carefully removed with a spoon, trying not to crush the berries and not interfere with the jam. During cooking, the bowl of jam is often shaken, 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 a jar, put it in a saucepan filled with cold water, and heat over low heat until the sugar in the jam melts.
Undercooked jam can turn sour, in this case, the jam is added, sprinkled with sugar, until the scale from the jam disappears.
Jam is laid out in small half-liter jars, since air gets into large jars when jam is spilled and it soon deteriorates.
Close jars with tin, polyethylene or glass lids, previously scalded with boiling water, under which, on the surface of the jam, put a circle of paper soaked in rum. The type of jam, the year of preparation and the number of the jar 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. Cherry leaves put in a pot, pour vodka, close the lid and put in an oven preheated to 140 ° C for two hours. Remove the pot from the oven, pour the vodka into a bowl, add the berries and put the bowl on the fire.
Boil the gooseberries, put them in a colander and pour over several times with cold water until the berries have cooled.
Mix 1 glass of water and granulated sugar, pour into a bowl for cooking jam, boil and pour in the berries. Bring the jam to a boil three times, each time removing the dishes from the heat for 2-3 minutes. You need to cook the jam on the smallest fire.
Allow to cool, divide into small jars and cover 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 of rose oil
Collect freshly blossomed rosehip buds or ordinary roses, weigh 400 g, put in a colander, scald with boiling water, adjusting with a spoon so that the buds do not float up. Then lower the colander into cold water with ice so that it covers all the petals, stirring them actively. Similar scalding with boiling water and dousing with cold water is repeated three times - this will give a fortress with jam and an exquisite taste.
Squeeze the petals, put on a plate. Add lemon juice to the roses, add 1 cup of sugar and rub everything well.
From the remaining sugar and water, boil the syrup, boil it, remove the foam, add rose petals.
Cook on low heat. To enhance the aroma, you can add two drops of rose oil. The jam is ready when the petals sink to the bottom of the basin.
From this amount of ingredients, 1 kg of jam will be obtained.
White and yellow plum jam
400 g white and yellow, slightly unripe plums
4 cups sugar
2 glasses of water
a pinch of vanilla
Slightly unripe white and yellow plums prick with a needle or toothpick, put in a saucepan, pour boiling water and let stand until the boiling water cools. Drain the plums in a colander, let the water drain.
Prepare a syrup of sugar and water, add vanilla, bring to a boil, remove from heat and cool. Pour plums with chilled syrup and refrigerate 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 removing the foam.
Cool the finished jam and arrange in 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, carefully remove the core, leaving 2 cm from the tail. Weigh the pears, put them in a bowl, cover with cold water and boil until almost soft. Carefully drain the water in which the pears were boiled, measure out 1 cup.
Prepare syrup from sugar and a glass of water in which pears were boiled, add vanilla or cloves. Syrup for pears is easy to prepare, as they shrivel and become hard from boiling in a thick syrup.
Put the pears in the syrup and cook until tender, making sure that the pears do not boil. 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 boil until thickened. Pour the cooled syrup over the pears.
In order for the jam not to become moldy, you can add citric acid.
Pears small and medium can be boiled 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 apples, cut into quarters, remove seeds.
Make syrup from sugar and lemon water. In a ready, slightly cooled syrup, lower the apples, put on fire, bring to a boil.
Boil apples at a low boil for 3 minutes, add lemon juice and cook for 10-15 minutes, shaking the bowl and removing the foam.
Divide the cooled jam into jars.
Five-minute jam
In such a jam, the berries are almost as fresh and there are more vitamins in them. Only when cooking five minutes do not need to add water. Thoroughly washed berries should be covered with a part of sugar, they will release juice. Boil the syrup with the resulting juice and put the berries in it. boil. Boil 10 min. Transfer the hot jam immediately to sterilized jars and roll up the lids. So prepare five minutes of strawberries, cherries. And it is recommended to pre-scald blackcurrants 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).
- One tablespoon of plantain leaves pour a glass of boiling water, leave for 8-9 hours under the lid, 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 dried skin of the hands.
- Pour 1 tablespoon of chamomile inflorescences with 1 cup of boiling water, leave for 8-9 hours under the lid, 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 it into your hands at night. Use to soften the skin on the hands in windy weather.
- 1 tablespoon of a mixture of three herbs (plantain, chamomile, calendula), pour 1/2 cup boiling water, insist in a water bath for 1 hour, strain. Add 1 teaspoon of honey and 50 g of butter to the infusion. Excellent nourishing hand cream for dry skin.
- Pour 5 g of finely chopped rhizomes of Potentilla erectus into a glass of cow butter. Boil 5 minutes. Strain 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 with 1 cup of boiling water, leave for 2 hours, strain. Add 1 tablespoon of glycerin to the infusion. Wipe hands with lotion 2-3 times a day to soften the skin and eliminate inflammation.
Baths for hands
Prepare a decoction of 1 tablespoon of chamomile flowers and 1 liter of water. In a moderately hot broth (40-42 C), hold your hands for 15-20 minutes, dry them slightly with a soft cloth or towel and rub a greasy 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, grease your hands with a fat cream.
- Boil the potatoes with their skins until crispy without adding salt. Mash the potatoes with a fork. Soak your hands in the decoction for 20-30 minutes. Rinse your hands with water and apply cream.
- To 1/2 cup of well-washed and chopped potato peels, add the same amount of flaxseed, pour 0.5 liters of water, cook until a thick slurry is formed. Soak your feet in this gruel for 15-20 minutes, then rinse them warm water, dry, and smear cracks, scratches, abrasions with 2% tincture of iodine. At the end of the procedure, lubricate with cream. Recommended for calluses, rough skin, painful cracked heels.
- 1 tablespoon of crushed dried calendula flowers per 1 liter of water. Boil 10 minutes. Hold your hands in the decoction for 20-30 minutes. The bath has an anti-inflammatory and wound-healing effect.
- Brew marigold inflorescences and plantain leaves. For 2 liters, take 4 tablespoons of the mixture, leave for 30 minutes, strain. Hold your hands in the decoction for 20-30 minutes. The bath has an anti-inflammatory and wound-healing effect.
Use warm whey for a bath if the skin on the hands has become rough and rough. After the bath, rinse your hands, lubricate with cream or warmed vegetable oil, better olive.
Take a handful of crushed flaxseed and mix with a spoonful of almond oil, then add hot water until a liquid slurry is formed. 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.
Rinsing 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 good remedy to soften the skin of the hands.
