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Patison characteristics, properties, methods of manufacture
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1. Patison is a short description
Depending on the species, the fruit of this plant can be white, cream, yellow, green or pomegranate in colour and reach a size of 412 cm. The ideal time for cultivation of this vegetable is the period from July to the appearance of the first pathogens or pathogenic strains. It is only a matter of time before the roots of the plant are well-grown and delicate.2. Patison health effects
In addition, they are poor in carbohydrates and fats. Patisones are also a good reservoir of mineral salts such as potassium, calcium, iron and magnesium. These vegetables are also an excellent source of vitamin A, carotenoids and vitamin C. The exact nutritional values of patisons per 100 g of fresh raw product are given in the table below.3. Patison's the way to make it
It can be successfully used to make a variety of salads, meat and vegetable juices, vegetable dishes or marinated dishes, allowing us to enjoy its flavor throughout the year, even though patison is a seasonal vegetable. Below you will find a recipe for slightly spicy and crunchy marinated patisones that will work perfectly as a sandwich ingredient, an interesting addition to salads or roasted meats. It is allowed to flavor, suffocate or marinate.4. Marinated, slightly spicy chili steaks
Small potatoes 1.5 kg Laurel leaves 5 6 pieces White mustard seed 8 pieces Black pepper seed 8 pieces English greens 8 pieces Garlic teeth 4 pieces Chilli paper 1⁄2 piece Copper branches 3 pieces.5. I'm going to tell you what I've been up to
Water 4 glassesSugar 2 teaspoonsSole two teaspsOcean 10% a glass.
