Composition / ingredients
Step-by-step cooking
Step 1:
How to make Achichuk salad? Prepare all the necessary ingredients that you will need to prepare the salad. Choose juicy tomatoes, not fleshy and dense. This time I took cocktail tomatoes in the amount of 5-6 pieces. They are larger in size than cherry tomatoes, and smaller than ordinary tomatoes. They have a rich sweet taste, which made the finished salad very tasty.
Step 2:
Rinse tomatoes under running cold water. Dry them with paper napkins to remove the remaining drops of water. Cut each tomato in half and remove the attachment points of the stalk.
Step 3:
Cut tomatoes into slices not very large. If desired, you can cut it into very thin slices. Send the pieces to a deep, suitable-sized bowl.
Step 4:
Peel and rinse the onion. Also remove any remaining water with a kitchen towel or napkin. To make the salad look brighter, I used half a red onion and half a regular onion. Cut the onion into thin half rings and send it to the tomatoes.
Step 5:
Rinse the basil, dry it and chop it finely. From greens, you can use parsley, coriander or green onion feathers. Add the greens to all the ingredients.
Step 6:
Add salt to taste, pepper with ground peppers and mix thoroughly. Let it brew for about a minute or two, mix again and serve.
Step 7:
Very tasty in addition to meat dishes.
Achichuk salad belongs to Uzbek cuisine. It is not refueled with mayonnaise, butter, or yogurt.
If you are preparing Achichuk for shish kebab, then keep in mind that the proportions of onions and tomatoes are better to do 1:1. If the salad is being prepared for fatty pilaf, then increase the number of tomatoes.
Use a chili pepper pod if you like spicy dishes. Cut it into small rings and send it to the salad bowl in step number 5. Or use flakes of ground chili pepper and send it to all the ingredients in step number 6.
Bon appetit!
So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Tomatoes - 23 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Chili pepper - 40 kcal/100g
