Search
Language
Patison characteristics, properties, methods of manufacture
Table of Contents
1. Patison is a short description
Patison (Cucurbita pepo L.) is a vegetable that, along with the more well-known cucumber, giant pumpkin, melon, zucchini, cabbage or cabbage, belongs to the family of pumpkins. It comes from North America and is warm-tempered. It is considered an easy-to-grow plant, and the Polish climate is friendly to it. There are many varieties of patison, which vary in shape, color and taste values.2. Patison health effects
Patisones are also a good reservoir of minerals such as potassium, calcium, iron, and calcium in the diet. It is interesting that they are almost 95% water and low in calories. They are also low in carbohydrates and fats. They have functions of regulating the digestive system and supporting metabolic processes. Patisons are also good reservoirs of mineral nutrients such as calcium and iron. What is interesting is that patisons do not accumulate heavy metals.3. Patison's the way to make it
Patison is a vegetable that is very delicate in taste, and therefore has a very universal nutritional use. It is allowed to be fried, choked or marinated. It can be successfully used to prepare various types of salads, meat-and-meat sausage, vegetable dishes or marshmallows, so that we can enjoy its flavor throughout the year, although patison is also a seasonal vegetable. Young specimens do not need to be picked from the skin, whereas older ones should be stripped of the skin because it is slightly thicker, harder, and thus less flavorful.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. Floodwaters
Water 4 glassesSugar 2 teaspoonsSole two teaspsOcean 10% a glass.6. Implementation
Wash the patties and scrub them thoroughly with a paper towel. Then add vinegar to the previously baked jars. Add a few laurel leaves, a few mustard seeds, a couple of pepperseeds, an English green seed, some chili peppers, some garlic patches and copper branches. Put the patisserie in the spices containers. Boil the water, sugar and salt, and then add the vinegar and carefully scrub it.
