How sometimes you want to eat delicious lightly salted fish. Of course, you can easily buy it in a store, supermarket or market. But will it be fresh, tasty and aromatic? There is always a risk of buying fish that is not entirely fresh and safe. That’s why we want to share with you how you can easily and quickly prepare delicious lightly salted mackerel. We are confident that after our advice today, you will simply refuse store-bought lightly salted fish. As always, we start by choosing the fish to marinate. It is very important that the fish has not been frozen and thawed several times; such fish will fall apart during cooking and, as a result, it will look very unappetizing. To check whether the fish is of good quality, take it in your hand and press a little; if after this the fish does not remain flattened, then it has been frozen only once. Examine the mackerel carefully to see if there are any damage or yellow spots. The fish's eyes should be dark in color, not calamute. Of course, check the smell of the fish to see if there are any foreign odors of any substances. At home, remove the insides of the mackerel and rinse thoroughly under cold running water. When the fish is prepared, you can start preparing the marinade for our lightly salted mackerel. For the marinade we need: water, salt, vinegar, sugar, bay leaf, black pepper. Place a pan of water on the fire, add sugar and salt, stirring constantly until the sugar and salt are completely dissolved. Then add bay leaf and black peppercorns to the water and cook for a few minutes. Lastly, add vinegar to the marinade. After you have added all the ingredients, let the marinade boil. As soon as the marinade has completely cooled and is cold, you can pour it over our mackerel. The fish must be kept in the marinade for at least twenty-four hours. If you cut mackerel and blood comes out, put it in the marinade for another couple of hours. When the fish has already been well marinated, it can be consumed. But we will also share with you a secret on how to make it even tastier. Take two large onions and cut them into half rings, salt and add a little sugar, so the onion will be softer. Place the mackerel pieces in a jar, add pickled onions, vegetable oil and vinegar and mix everything well. Let the fish sit for another two hours and serve....

Donuts are one of the most favorite sweets, which are prepared especially often in winter. To put it simply, this is a sweet dough pie, which is usually fried in a huge amount of oil, which makes it not a completely healthy food, but in this article, we will tell you how to reduce the calorie content of donuts with the help of a little secret. Donuts are made from yeast dough and a variety of fillings. It is very important to choose the right ingredients for the filling; there are a couple of tricks here too.As usual, we start by preparing the dough. As we wrote above, the dough should be yeast. To prepare the dough we need: wheat flour, milk, yeast, sugar, a little salt, butter or margarine, vanilla extract, lemon zest. Start preparing the dough with milk and yeast. You can use either regular or dry yeast, whichever you prefer. Heat the milk to room temperature, add yeast, sugar and just a little flour. This needs to be done to activate the yeast, and warm milk, a little flour and sugar are the best environment for this process. Never add yeast to hot milk, because at high temperatures the yeast will die. After half an hour, when the yeast has stood, we can add flour, vanilla and lemon zest.It is very important to knead the dough for a long time, because it is thanks to this that the dough turns out very soft, just airy. And at the very end, add melted margarine or butter, also at room temperature, and knead for some more time. The dough should sour for about an hour in a warm place and it is best to cover the bowl with the dough with a towel. .Now let's move on to the filling. It all depends on your taste and imagination. Most often, donuts are made with various jams, berries, poppy seeds, boiled condensed milk, chocolate, and halva. Under no circumstances use liquid jam, because firstly, it will be difficult for you to make donuts, and secondly, it will leak out. It is very good to choose apple or Troyand jam for the filling. If we talk about chocolate, then it is more convenient to make with chocolate paste, you can take it with a nutty aroma, then the donuts will taste even more interesting.To fry the donut, use a deep saucepan and plenty of vegetable oil. After you remove the finished donuts from the pan, first place them on paper towels, they will remove excess oil....

Chebureki is a very famous dish of the Crimean Tatars, which is prepared and loved in many countries. If anyone doesn’t know, chebureks are dough pies with filling. The filling can be very, very different, but we will write about this a little later. This is a rather satisfying dish since it is a flour product, which is most often fried in a large amount of vegetable oil. Of course, this dish is very high in calories, but also incredibly tasty. In today's article we will share with you tips that will help you prepare the perfect pasties that you can pamper the whole family and your guests with.The most important thing in this dish is the dough. It is very important to prepare it correctly, because it depends on how our pasties turn out as a whole. To prepare dough for pasties, we need the following set of products: wheat flour, eggs, water, salt, butter or margarine. Be sure to sift the flour, because this will provide us with a more saturated dough with oxygen, which determines its airiness. First mix all the dry ingredients, then add water.We recommend adding ice water, then the dough will be elastic and will roll out very well. At the same time, melt the butter and cool it to room temperature, it is important that it is not hot, because in this case, the dough will turn out lumpy.  After kneading the dough, roll it out as much as possible and brush with melted butter or margarine. Then fold the dough into an envelope as much as possible. Then repeat the process a couple more times, then wrap the dough with cling film and refrigerate for several hours, approximately two to three hours.The second step is preparing the filling for our pasties. As we wrote earlier, it can be very diverse. The most popular fillings are: meat, hard cheese, cottage cheese, herbs, rice with egg, and so on. Today we’ll talk about meat fillings. For this, it is best to use self-prepared minced meat. To do this, it is best to take two types of meat: fatty pork and lean veal. Add finely chopped onion, salt and pepper to the minced meat. A little secret: add a little water to the minced meat (100 ml of water per 1 kilogram of meat), then the filling will be more juicy. Making pasties is very simple: they look like large dumplings with the edges pressed with a fork. It is worth frying pasties in a large amount of oil. ...

Baked red fish has always been considered a festive dish. Firstly, its taste is amazing, secondly, it also looks gorgeous, and thirdly, the price is not even cheap, which is why it is most often prepared on holidays. There are really a lot of recipes on how to bake fish, and many of them are very similar, and each of them has mandatory points that you need to know so that the cooking fish is tasty and juicy. Today we will tell you about these moments and share the main tips for baking fish.There is a huge variety of red fish, but as a rule, salmon is most often used for baking. It tastes very pleasant and there are very few bones in it, and also, after baking, the meat has a beautiful structure, of course, if you follow all the cooking rules. But first, you need to choose good and fresh fish for baking. First of all, inspect the fish, see if it is damaged, if there are any suspicious spots on it. Check the zebras, they should be pink or red. All fins, the tail must be in place, and the eyes must not be stern. Also, check the smell - it should be there, but if there is no fishy smell, most likely the fish was treated with some kind of chemicals.When we have chosen fresh fish and cleaned it, we can start marinating. We advise you not to use too much spice, because fish has a delicate taste and there is no need to overpower it. For marinating, use vegetable oil, just a little bit, lemon juice, salt and pepper. You can also chop some onion if you like it. There is no need to marinate the fish for more than two hours, because it will be hard from the salt, and it is important for us to preserve the softness of the fish.It is best to bake fish in foil, then all the aroma and taste will be preserved. It is very important that there are no holes in the foil, so carefully check how you cover the fish. Bake on a baking sheet with the addition of a small amount of water, then it will not burn and the fish will turn out very juicy. Place the fish in a cold oven and bake for up to half an hour. Be very careful not to overcook the fish in the oven, otherwise it will turn out dry and tough. After the fish is cooked, let it rest a little longer, just do not open the foil so as not to release all the flavor. Before serving, salt the baked salmon and sprinkle with lemon juice....