Home Drinks and cocktails Method for preparing French fries. All the secrets to perfect French fries. Video recipe for making French fries in a deep fryer

Drinks and cocktails

Method for preparing French fries. All the secrets to perfect French fries. Video recipe for making French fries in a deep fryer

We prefer home fries

Of course, French fries cannot be classified as a dietary and healthy dish, but by making them yourself, you will protect yourself from the effects of harmful preservatives that are used in most food outlets. Potatoes contain a number of useful vitamins and microelements, for example, potassium, magnesium, iron, iodine, vitamin B, ascorbic acid. True, the longer you cook a dish, the greater the likelihood of almost complete destruction of these elements.

If you plan to make French fries at home, use fresh potatoes rather than ready-to-fry frozen ones. This time saving can lead to health problems, since the technology for preparing frozen semi-finished products involves the use of chemicals that maintain the shape of ideal potato blocks. In addition, your favorite potato is quite high in calories and contains a large amount of carbohydrates, which means you shouldn’t get carried away with it every day. If you often order this dish in a cafe, then be prepared for the fact that the oil in which the potatoes are fried is heated a dozen times. This means that carcinogens appear in it. By cooking potatoes at home, you will definitely avoid this.

Excess salt, which the store-bought dish is famous for, can lead to the development of hypertension, heart attacks, and problems with the genitourinary system. At home, you can be more demanding about this issue, using a minimum of salt. By frying French fries too often, you get a large amount of trans fats, which, in turn, threaten the body with diabetes, atherosclerosis and various disruptions in the immune system. That's why French fries are more of a treat than a regular item on your daily menu.

We tell those who often order French fries in cafes and restaurants about how to cook them at home. This is a real delicacy not only for children, but also for most adults. Fries can be used as a side dish for meat and fish dishes, served as an appetizer, and in nature and in a large company you cannot do without this dish.

Preparing French fries won't take much time, and you'll probably love the results. True, it is better to eat such potatoes hot immediately after cooking, since when they cool, they lose their taste. Therefore, if you plan to serve it as a side dish, then cook it last.

Deep frying

How to make French fries less harmful has been known for a long time - cook them yourself, freshly deep-fried, use less salt and eat such potatoes rarely. Vegetable oil is used as deep fat for french fries. It must be deodorized and refined. You can use sunflower, olive, cottonseed and corn oil. True, each gives its own unique taste to potatoes; here you need to focus on your taste preferences.

Oil for deep frying requires four times more oil than potatoes. The deep fat temperature for frying French fries should be at least 180 degrees. The potatoes are placed in the already hot oil. If you do not have a kitchen thermometer, then after heating the oil, which takes about 15 minutes, put one slice of potato into the deep fryer; if it immediately sizzles and floats up, then the deep fryer is ready and you can add the remaining potatoes into it. After cooling, deep-frying oil is considered unsuitable for further or reuse as food.

How to choose fries

For French fries, choose fairly large tubers with a smooth oval shape, which are easier to cut. Choose tubers without eyes, otherwise your fries will look unpresentable. To ensure that your fries look as good as restaurant grade ones, it is important to cut them correctly.

The tuber needs to be cut into 1-centimeter plates, and then cut them into bars with a cross-section of no more than 1x1 centimeter. The more equal-sized potato pieces you get, the more evenly they will deep-fry.

A few cooking secrets

It is very important to put the peeled potatoes in cold water for a while. This will release excess starch and prevent the potatoes from crumbling during cooking. After this, it is best to wipe the potatoes with a dry towel to remove excess moisture. The better you rub the potatoes, the more fried they will turn out.

All ingredients immersed in deep fat must be dry also because the oil, when a drop of water gets into it, begins to splash and hiss.

Do not salt the potatoes during the cooking process; salt them to taste already in a portioned plate.

Be sure to place the finished fries in a colander to drain off excess oil. You can pat the finished potatoes dry with a paper towel so that as little oil as possible remains on the fries.

Deep fryer cooking

The easiest way to make homemade French fries is to buy a special deep fryer. It can be electric, or maybe in the form of special dishes that are placed on the stove. In all versions there is a container into which deep fat is poured, and there is a net into which chopped potatoes are placed. This net is convenient not only for frying French fries, but also for using it instead of a colander so that the oil drips from the finished potatoes.

The technology for cooking in a deep fryer is simple - it is heated to the desired temperature, then a mesh with potato slices is lowered into it and cooked until a special crust is formed. The mesh is removed from the oil and allowed to drain.

Homemade French Fries Recipe

If you don't have an air fryer, you can still make French fries with regular kitchen utensils.

Ingredients:

Large potatoes8 pcs.
Refined sunflower oil250 ml
Salt to taste

Cooking method:

Wash and peel the potatoes, keep them in cold water for a few minutes, and wipe them with a dry towel. Cut into strips.

Fill a frying pan with a thick bottom and high sides with oil and heat it. Using a slotted spoon, lower a portion of potato straws into the heated deep fat. We wait until it browns until golden brown, and put it in a colander with a slotted spoon to drain the oil.

Blot with a paper towel to remove any remaining excess oil. Transfer to a serving plate and sprinkle with salt.

Does everyone know how to cook such a popular dish as fried potatoes, as they are called in the French manner: French fries in cooking? Most likely, most housewives will answer in the affirmative, but some of them may be mistaken about this.

Our task is to bring some clarity to the correct solution to this problem. Let's start with the word “fry” itself - this is an unchangeable borrowed adjective meaning something fried until golden brown in vegetable oil. In the West, by the way, French fries are called French fries - French fried potatoes.

French fries are perfect as a side dish for almost all meat, fish and vegetable dishes; they are often included in complex side dishes of holiday table dishes. Crispy French fries are tasty and pleasing to the eye. It is important that preparing it using appropriate technology is simple and safe. Such potatoes will turn out well even for a novice cook.

Fresh potatoes are washed, drained, peeled, cut into strips, washed or even soaked in cold water to remove excess starch. The soaked or washed potatoes, cut into cubes, are placed in a colander, and then, when the water has drained, dried with a paper towel.

All that remains is to heat enough vegetable oil in a deep fryer or wok, and place dried chopped potatoes in it in portions. The fried portion is removed with a slotted spoon and placed in a container, at the bottom of which a paper towel is placed in several layers to collect excess oil.

If you get a lot of finished potatoes, then the paper towel should be repeated for the next portion. Salt the French fries lightly and right before serving, right on the plate.

French fries at home - the requirement for the variety of this root vegetable

A very important condition for preparing perfect French fries is the source material: mature, high-quality large root vegetables with an acceptable starch content. Young or starchy (boiled to the point of cracking) potatoes do not have suitable data: the first - taste; for the second, the deep-fried cubes will soften and lose their crispy properties, for which they love it.

Large, regular-shaped tubers without external or internal defects are thoroughly washed, peeled, washed again, and dried with a paper towel. The prepared tubers are cut into cubes with a sharp knife, with a cross section of 1x1 centimeter; rinse through a colander under running water, dry in a paper towel and immerse in portions in hot deep fat in a suitable container for frying French fries.

French fries at home - a set of products

To prepare four servings of this dish you need 4 large potatoes, 150 grams of wheat flour, table salt - to taste; vegetable oil - 200 milliliters. Please note that all products are available in all respects. All that remains is to put effort and love into deliciously feeding your household and those who come to visit.

To improve the taste of French fries, raw potato sticks are first rolled in flour, the excess is shaken off, and only then dipped into deep fat. A successful result, as practice shows, is within the reach of even novice housewives.

Algorithm for making French fries at home:

Potatoes prepared according to the above requirements, with eyes and spots removed and dried with a paper towel, can be cut into cubes using modern devices. If there are none, this can be done on a cutting board with a very sharp knife, cutting the tubers into one-centimeter plates, which are then cut into cubes.
Place the potato wedges in a suitable pan, sprinkle with a mixture of flour and a small amount of table salt. Close it with a lid and shake several times so that all the cubes are coated with flour.
In a deep container suitable for frying (saucepan, wok, metal pan), bring the vegetable oil poured into it in a given volume to a boil. Add raw potato chunks into boiling deep fat in acceptable portions so that they fry freely without sticking to each other evenly on all sides. As soon as the cubes begin to acquire a golden hue, you can carefully mix them with a spatula without mechanical damage. Continue frying for another 1 minute, then remove the first portion and place it in a container, the bottom of which is lined with a paper towel, which will collect excess frying. Immerse the next portion into the deep fat that continues to boil. We remind you that no more than two servings of French fries can be fried in one serving of deep fat without harming your health, otherwise carcinogenic substances will form in the burnt vegetable oil.
It is better to serve French fries as a side dish hot, but even when cooled, this product does not lose its taste appeal and goes well with any delicacy.

There is no need to talk about the advantage of taste qualities of products prepared at home: homemade tastes better! But we can talk about the budget-friendly merits of making homemade French fries. Let's count together: vegetable oil 200 grams - up to 25 rubles; 4 potatoes - up to 10 rubles; flour 150 grams - up to 5 rubles. As a result, all costs are no more than 40 rubles, and one serving is no more than 10 rubles - the price is very reasonable. Let's add to this that you know about the cleanliness of the home technological process, in contrast to its continuous production.

A selection of the best French fries recipes.

French fries prepared according to this recipe will successfully compete with those purchased even at McDonald's, the taste of which you may be accustomed to. It’s worth a try, enjoy your luck and feed your family and guests deliciously.

Ingredients:

vegetable oil - 300 grams;
table salt - to taste.

According to the classic recipe, prepare French fries at home like this:

Cut peeled, washed and dried fresh potatoes into cubes, rinse and dry with a paper towel.
Bring any high-quality vegetable oil to a boil in a deep container suitable for frying.
Place raw potato chunks in deep fryer in portions. Bring them to a light golden hue and, carefully stirring with a spatula, fry for another 1 minute and remove with a slotted spoon onto a paper towel. Add and fry the rest of the potatoes in the same way.
Slightly cooled French fries, freed from excess fat, are served in portions as a side dish and lightly salted with fine salt directly on the plate.

Dietary recipe for French fries with egg whites at home

Without any damage to the taste and visual appeal of fried french fries, this recipe for preparing them allows even children to enjoy the taste of crispy, golden-brown potatoes, not to mention people who limit their intake of fried foods.

Ingredients:

fresh potatoes - 7 large tubers;
chicken eggs - whites - 2 pieces;
ground paprika and table salt - to taste.

According to the dietary recipe, prepare French fries at home as follows:

Cut prepared fresh and high-quality potatoes according to all the rules into suitable cubes, section 1x1 centimeter, rinse and dry dry.
Lightly beat the whites of chicken eggs with a small amount of salt, pour them evenly over the prepared potato wedges in a suitable bowl, shake them several times under the lid so that they are all covered in the whites.
Line a suitable baking tray with baking paper, spread the potato wedges onto it as evenly as possible and sprinkle a mixture of fine salt and grated paprika on top.
Place the baking sheet with potatoes in an oven preheated to +180 C and bake the potatoes in it until golden brown.

Remove the finished potatoes from the switched off oven, arrange in portions as a side dish and serve hot.

We hope that even those who watch the calories of healthy foods will approve of this version of French fries, because it contains a minimal amount of fat, and the small presence of spices does not increase appetite.

Ingredients:

fresh potatoes - 1 kilogram;
vegetable oil - 50 milliliters;
breadcrumbs - 50 grams;
sweet paprika powder - 1 teaspoon;
ground cumin - 1 teaspoon;
ground black pepper and fine salt - to taste.

According to the Lenten recipe, prepare French fries at home like this:

Wash, peel and dry large quality potatoes with a paper towel into 8 circles, which should be washed again to remove excess starch and thoroughly dried with a paper towel. Place in a bowl, pour over oil and stir evenly.
In a separate bowl, mix the dry ingredients, sprinkle them over the oiled potato slices, and mix everything thoroughly.
Line a suitable baking sheet with baking paper of the appropriate size, place the prepared potato slices on it and place the baking sheet in an oven preheated to +180 C for about half an hour, during which it is necessary to carefully turn the baked slices with a spatula.
As soon as the potatoes are browned, remove the baking sheet and transfer the prepared slices in portions as a side dish to the main dish and serve hot to the table.

To avoid scalding splashes when immersing potatoes in boiling fryer, the potatoes should be as drained as possible.

Any type of vegetable oil is suitable for deep frying, but an indispensable condition for any of them is the absence of odor - it must be either refined or deodorized. It should be borne in mind that any flavor of the oil will transfer to the finished fries.

You can determine whether the deep fat temperature is sufficient for frying French fries by dipping a small block of potato into it. If the block floats in the bubbles, you can immerse the first portion.

And although in some recipes it is possible to add salt in advance, this is mainly when baking in the oven, it is still correct to salt the French fries directly in the dish before serving.

It should be clear to everyone that French fries should not become a regular or everyday food - after all, they are a fried product. But it is most suitable as an elegant holiday side dish, or in small quantities it can be used in complex side dishes.

Description

French fries in a frying pan- one of the fastest recipes for making fried potatoes. There is no need to bake potatoes for a long time in the oven, in which they will never turn out as crispy as deep frying. But buying expensive devices for such a purpose is not very rational.

If you don’t know how to cook homemade French fries in a frying pan so that they have the same texture as in a cafe, then our step-by-step recipe with photos will solve all your problems. Detailed visual instructions will help you recreate America's favorite snack at home. These potatoes would be a very good side dish for chicken or vegetables.

Ingredients

(1 larger piece)
(400-500 ml)
(taste)
(taste)

Cooking steps

Choose a large, slightly elongated tuber for making French fries. This will meet all the standards for preparing such an American side dish. We wash and peel the tuber.

In order for the potatoes to cook evenly on all sides and inside, they must be cut into strips no more than 1 centimeter wide.

Fill a large bowl with cold water and soak the potato strips in it for a few minutes. This step will get rid of excess starch. And this, in turn, is necessary so that the potatoes retain their shape and are crispy when fried. Drain the water from the bowl and place the potatoes on a thick paper towel or regular kitchen towel. The straws must be sufficiently dry before frying.

To prepare French fries, we need a deep frying pan with a thick bottom. We pour vegetable oil into it. Please note that the oil should completely cover the potato layer. Heat the oil and only then lower a portion of potato straws into it. The potatoes are fried for 10 minutes. Monitor the readiness by the degree of frying of the crust: it should have a very light golden hue. The peculiarity of this side dish is its crispy crust and soft center. If you overcook them, you'll end up with ordinary fried potatoes that aren't the most delicious.

Remove the cooked potatoes from the pan and place on a plate with a paper towel. A napkin is needed so that all the excess oil is removed and the potatoes are not greasy. When all the straws are on the plate, turn off the gas.

Place the dry straws in a deep bowl, sprinkle with spices to taste, salt and pepper. Mix and serve hot. Homemade fries in a frying pan are ready.

Bon appetit!

Do you like French fries and order them in cafes and restaurants? Don't waste your money, cook this dish at home. It will be an excellent side dish for fish and meat, an outdoor snack for a large company and a treat for children. Please note that potatoes should be eaten hot immediately after cooking; if they cool down, they will lose their taste.

Preparing to make French fries at home

Prepare for this process:

choose potatoes of the same size, large or medium size;
wash the vegetables and cut off the peel;
cut the potatoes into long bars no more than 1 cm thick. Thick pieces will not fry well, and too thin pieces will come out dry;
Place the chopped potatoes in a bowl of cold and slightly salted water to prevent the product from browning. Before frying, drain the water, dry the potatoes on a clean towel and start cooking.

Pay special attention to the choice of oil for frying. Give preference to refined and deodorized sunflower, olive or corn oil. Please note that you need to take 4 times more oil for deep frying than potatoes.

Making French fries at home on the stove

Prepare a delicious treat in a deep cast-iron skillet or heavy-bottomed saucepan. For four servings of crispy potatoes, prepare:

3 pinches of salt;
4 large potatoes;
200 ml vegetable oil.

Pour oil into the frying pan. If you have lard in the house, put a small piece in the frying pan. Heat the oil well on the stove. If you see a slight smoke above the frying pan, it’s time to add the potatoes. To test, submerge one piece of potato in the fat. If the oil around it begins to sizzle and become covered with bubbles, that’s exactly what you need. With poorly heated oil, the potatoes will not get a golden and crispy crust.

Using a slotted spoon, place the potato strips in one layer so that they float freely in the fat. Turn regularly with a spatula to ensure even cooking. Cook one serving in a frying pan for no more than five minutes over medium heat. Using a slotted spoon, remove the fried potatoes onto a paper towel and add salt, and place the next portion of potatoes into the boiling oil. Fry two portions of potatoes in one portion of oil, no more!

Making French fries at home in a deep fryer

Buy a deep fryer in the form of a special cookware for the stove or an electric appliance. You can cook French fries anytime. All deep fryers have a deep frying container and a mesh for chopped potatoes.

The cooking technology is simple:

Pour vegetable oil into the fryer bowl and heat it up. For 100 g of potato straws, take 500 g of butter;
Place the prepared potato bars in the deep fryer basket. Add the product in small portions;
Carefully lower the basket of potatoes into the melted fat. Please note that deep fat should not boil!
fry each portion for 4-5 minutes until golden brown.

Place the finished fries on a plate covered with paper napkins. Give time for excess fat to be absorbed. Season the finished dish with salt and garnish with chopped herbs and vegetables.

Making French fries at home in the oven

Oven frying will reduce oil consumption. Cooking process:

beat two egg whites with salt and stir it with the prepared potato strips in a bowl;
add 3 tablespoons of vegetable oil, stir;
cover a baking sheet with parchment or baking paper;
Arrange the potatoes on a baking sheet in a single layer;
place the potatoes in the oven, heated to a temperature of 250 degrees;
fry for 20 minutes until the potatoes acquire a golden brown crust. Salt the finished dish.

Sprinkle the finished dish with spices and serve it with different sauces. Home-cooked golden potatoes will be healthier and much tastier than those cooked in a restaurant.

Everyone loves golden, melt-in-your-mouth fries, but not everyone knows how to cook them right. Experienced housewives, through trial and error, have developed many types of creating a culinary masterpiece that is approved by adults and children around the world. Like any other business, cooking French fries has its own characteristics that must be taken into account. Let's look at the most delicious recipes and important aspects in order.

French fries: classics of the genre

Prepare the necessary equipment in advance.

You will need: cutting board, deep container, knife, slotted spoon, sieve, paper napkins or towels, thick-walled or non-stick frying pan (deep fryer), dish.

raw potatoes - 5 pcs. medium size
potato starch - 120 gr.
vegetable oil - 285 ml.
crushed sea salt - to taste
spices (optional) - to taste
dried dill - 1 pinch
dried parsley - 1 pinch

Before you start cooking, pay attention to the preparatory stage. Choose large, smooth potatoes. Firstly, you can chop them into beautiful strips, and secondly, all the slices will look aesthetically pleasing on the dish due to the same size.
After selecting the “strongest,” place the fruits in the sink and wash them thoroughly with a kitchen sponge. Next, remove the peel with a sharp knife and rinse again with cold (or ice-cold) water.
When the tubers are perfectly clean, you can start cutting them into strips. Please note that the slices are the same size; the width of one side of the straw should vary between 0.5-0.8 mm. This is the move that will allow you to cook your fries evenly.
Lay several paper towels (one on top of the other) on a flat, dry surface and place the resulting slices on them. Place a napkin on top and blot with your hands to absorb excess moisture.
Prepare a flour sieve and a wide bowl. Sift the potato starch until the mixture rises 1.5 times. Wait about 5 minutes, then add the potato slices to the starch, mix well and grate them on all sides. You should end up with evenly coated slices without any mixture pooling in some areas.
Take a thick plastic bag, place the future French fries in it, and seal it. Place the chopped fruits in the freezer for a quarter of an hour; if possible, leave the potatoes in the freezer for 20-25 minutes.
In order not to waste time, proceed to the next stage. Wash the pan, wipe it dry and place on high heat. Pour in vegetable or olive oil, wait until it begins to bubble and crackle.
When this happens, turn the burner to medium, remove the potato wedges from the freezer, scoop out a handful and place in a frying pan. The cooking time varies between 6-8 minutes; it is during this period that the potatoes will acquire a golden hue and a crispy crust.
Carry out the same manipulations with the remaining portions. Make sure that the boiling oil covers all the slices; they should not protrude out. It is recommended to prepare the dish 1-2 servings at a time, using the same oil.
After cooking, remove the cooked potatoes using a slotted spoon and place them on a surface lined with paper towels. Place a few thick napkins on top of the dish and blot, collecting excess oil. Change towels as they become soaked. Sprinkle the fries with dried parsley and dill, add pepper, salt and spices (optional).

As a rule, the recipe is used as a side dish for fish or lean meat. Potatoes can be served with ketchup, mayonnaise, sour cream, cheese, cream or garlic sauce.
Experiment with your taste preferences, sprinkle the dish with dried garlic, celery, oregano, basil or paprika.
If you don't have potato starch, use corn flour, increasing the amount to 130 g. Be sure to sift it before cooking to avoid the formation of lumps.

The recipe is designed for people with high cholesterol, diabetes, as well as those who watch their figure and count calories. Due to the small content of vegetable oil, the dish can be classified as dietary, but it is still not recommended to eat it often.

raw potatoes - 1.1 kg.
vegetable oil - 60 gr.
breadcrumbs - 65 gr.
ground sweet paprika - 0.5 teaspoon
ground red pepper - 1 pinch
ground black pepper - to taste
salt - to taste

Wash the potatoes under cold water, wipe them with a sponge, remove the skins and cut into thin strips (about 0.5 mm).
Lay two paper towels on a flat surface, place the potatoes on them, wrap them, and wait until excess moisture is absorbed.
Take a deep bowl, place the potatoes in it, pour in sunflower oil and mash well. In another bowl, add breadcrumbs, salt, pepper and paprika. Dip the potato slices in the crumb mixture.
Preheat the oven to 200 degrees. Line a baking sheet with foil or baking paper, then place the potatoes in one row. Bake for about 5-7 minutes, constantly turning the slices.
The readiness of the composition can be judged by the color: the dish will become golden and shiny, it is at this moment that it can be pulled out and served.

Modern housewives have long purchased such an easy-to-use device - a multicooker. For this reason, it makes sense to consider a recipe for preparing potatoes in a similar way.

Preparation

First, pay attention to the potatoes that will be used. It’s worth clarifying right away that young fruits are too loose, they are not suitable. Take 1 tuber and cut it in half. If the knife passes easily, this option will be ideal.
Select large and smooth tubers without defects or eyes. Otherwise, the fries will turn out ugly, ruining the whole experience.
Carefully inspect the peel; under no circumstances should it be green. This shade appears due to the production of a toxic substance - corned beef, which is deposited on the walls of the liver and causes poisoning.
It is worth considering that high-starch potatoes are not suitable for deep-frying. It will crumble a lot when you cut it and then go limp after frying. Once you have selected the fruits, wash each tuber with a kitchen sponge.
Prepare the oil in which the product will be fried. We recommend giving preference to corn or olive composition, but, as a rule, these options are much more expensive than sunflower. Based on your financial capabilities.

Technology

The main feature of preparing golden and crispy French fries is considered to be the correct cutting of the fruit. To begin, take a peeled tuber, cut it into thin slices (thickness varies between 0.7-1 cm). After this, chop each slice into strips (width 0.7-1 cm).
Prepare a deep container, pour cold filtered water into it, add ice cubes. Place chopped potatoes into the liquid and wait about a quarter of an hour. This must be done in order to remove excess starch contained in the fruit.
Spread a cotton towel on a flat, dry surface, folding it in several layers. Place the fries in a single row, place a second towel on top and pat the fries well. If necessary, replace the fabric backing if it becomes too wet. Important! To get the golden brown fries served at McDonald's, the strips must be fried twice. In this case, the first procedure is carried out for 8 minutes in non-hot oil, and the second - in boiling oil, but for 2-3 minutes, no longer.
Connect the multicooker to the network, set the “Baking” mode (duration - 1 hour). Pour the selected oil into the bowl, do not cover the device and do not bring the mixture to a boil. When the first bubbles appear at the bottom of the container, lower the potato straws and fry for 8 minutes. Important! Modern multicookers are equipped with a deep frying basket, use it. In cases where this addition is not available, lower the potatoes into the cavity of the device, subsequently removing the finished product with a slotted spoon.
It is worth paying attention to the fact that the potatoes are fried in small portions, otherwise a certain part of them may burn. Cook the product in an open slow cooker, constantly monitoring the process, stirring.
After the first frying, line the table with several paper towels, place the final product on them, and wait for the oil to drain. Change the substrate as it soaks to keep it clean at all times.
After this, bring the oil to a boil, lower the fries into it a second time and fry for 2-3 minutes. Next, take out the product and leave the oil to drain.

First of all, French fries are loved for their crispy crust and tender base. For this reason, it is recommended to serve the dish immediately after preparation. Otherwise, the side dish will lose its taste and become “woolly”. French fries go well with fresh vegetable salads; they are used in combination with canned peas and corn, and Korean carrots. In addition, the product is added to the base of such dishes as hamburger, shawarma, and hod dog.