Salad Viennese rich in vitamins and minerals such as: vitamin C - 13.2%, vitamin E - 18%, vitamin PP - 22.8%, potassium - 11%, cobalt - 51.2%, copper - 15.5%, selenium - 11.9%

What is useful Viennese salad

• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to friable and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.

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In summer, vegetables are the basis of many daily meals. Eggplants in batter serve as an appetizer for side dishes. An unpretentious vegetable turns out to be especially tasty and satisfying if the batter is cooked correctly. Secrets and subtleties are revealed in the article.

Eggplant in batter: ingredients and secrets

• eggs - 2 pcs.;
• eggplant - 1 pc.;
• flour - 3 tbsp. l.;
• sunflower oil, salt, dill - to taste.

Liquid breading mainly consists of flour and eggs (proteins) with the addition of alcoholic beverages(mostly beer). The juicier the product, the thicker the batter should be. The enveloping mixture can be made salty, fresh, spicy - it all depends on taste preferences. How to fry eggplant? Learn the secrets to getting the perfect batter:

• It is better to beat the dough until smooth with a blender, then the breading will come out airy and tender.
• For eggplant, make a thick dough. It will create a dense crust that will not let the juice through.
• Use chilled products, then the batter will turn out elastic and uniform. When frying, it is important to withstand the temperature contrast - cold dough and hot oil.

• To get a golden and porous crust, add some sparkling water or beer to the mixture.
• achieve piquant taste batter will help onions, chopped garlic, Bell pepper, cheese, mushrooms, spices.
• To make sure the breading is ready, dip a spoon into it. Perfect Dough cover the surface evenly. And if gaps appear, add more flour.
• The dough will adhere well to the products if you first roll the vegetables in flour or starch.
• To add splendor to the breading, you can add soda or yeast.
• It is recommended to prepare dishes in batter in a deep fryer. But if there is none, a pan with thick walls will do.

Observing these subtleties, you will get juicy and tasty dish, not a pie with a dry crust. Breaded vegetables will bring more benefits than just fried in a pan.

How to cook eggplant in batter?

Eggplant is one of the most popular summer vegetables. There are many options for their preparation, but lovers of ruddy and juicy dishes like simple and quick recipe. Eggplants in batter make a great appetizer. Here are the cooking steps:

1. Prepare the eggplant, wash, remove the tail and cut into rings.
2. Sprinkle with salt. Leave the ripe fruit to salt for half an hour. The resulting liquid must be drained and the pieces washed - this is how bitterness comes out of the vegetable. It is not necessary to do this with young eggplants.
3. Make a batter. Combine the egg with flour, salt, herbs, mix with a whisk.
4. Remove the dough for half an hour in the refrigerator.
5. Heat oil in a frying pan.
6. Dip vegetable slices in batter and place in a hot pan. Roast until golden brown.

Remove eggplant to paper towels to absorb excess oil. Serve on a flat plate, decorate vegetables with herbs, tomato slices and cucumber slices.

It is for the appetizingness of the ruddy crust of the dish in batter that the whole world fell in love. Enveloping vegetables, liquid breading retains the consistency, juices, and vitamins of the product inside, turning an ordinary eggplant into a non-standard snack for an everyday and festive table.