The recipe for stewed potatoes in the multivarquet, or How to cook a dinner in a hurry

Multivarkas are simply designed for extinguishing. Their prototypes were cooks - machines capable of preparing a dish on "slow fire". The taste and texture of the dish prepared in this "miracle pot" can only be compared to what was prepared in a Russian oven, only the smell of haze is missing. That's the whole difference.

It is not difficult to cook potatoes in a multivarquet . Variations on this subject are few. The first is frying. Depending on the model, you will have to use the "Fry" or "Bake" mode. In the process you will spend less oil, and as a consequence, the dish can be called dietary. Another plus that distinguishes the frying process in a frying pan and in a multivark is cleanliness. The motto of multivarieties: accuracy, frugality and awe-inspiring attitude to products. Cooking is the second function that can be used in relation to vegetables. They can be welded directly in water or steam. Almost every unit is equipped with such functions. The third is quenching. Dishes from potatoes in the multivark are obtained especially tender and fragrant. Compared with cooking and frying, quenching gives a greater scope for culinary fantasy. Vegetables can be extinguished individually, with meat, fish, mushrooms ...

We proceed directly to the preparation. The recipe for stewed potatoes in the multivarquet, for which you will need, besides the potato itself, onions and pieces of beef with a shank without a bone, are loved by many. First of all, it is necessary to fold the meat and chopped onions in equal proportions into the bowl. Add a piece of butter and turn on the "quenching" mode for two hours. When the time runs out, add the cut potatoes, spices and salt to the hot meat, you can add tomatoes and bell peppers. Stir, put in the same mode for an hour. Serve with sliced greens and garlic.

The next recipe for stewed potatoes in the multivarquet will take less time, but the taste will be divine. Start with the frying in the "baking" mode of a finely cut onion to softness. Use the butter. Then add the medium-sized chopped potatoes and fill it with cream (you can milk). Put salt to taste and be sure to add turmeric or saffron (the dish will get a gentle color). Do not change the mode. After twenty minutes, put a small portion of salmon on the potatoes, sprinkle with chopped dill and leave for another five minutes. Then put in the "heating" mode for twenty minutes, so that all tastes are mixed, and the dish is richer. Serve white wine with a delicious dish.

The recipe for stewed potatoes in a multivarquet using stew can be called the classic of the genre. To do this, you need to turn on your "miracle pot" in the "Baking" or "Frying" mode and fry the shredded bulb in it. Then put the potatoes in a bowl and pour it with cold water (in this case the potatoes boil well). Salt and leave for twenty minutes. Then add the stew, bay leaf and dried fennel. Mix. In ten minutes everything is ready.

Well, the last, the most favorite recipe for stewed potatoes in the multivarquet, will require fresh pork. In the "Baking" or "Frying" mode (depending on the model) fry pieces of meat (preferably take a kidney piece or from the neck), then add the chopped onion and fry until ready. Pour hot water and dip potatoes there. Salt and spices - to your taste. If desired, you can enrich the dish with Bulgarian pepper, tomatoes and carrots. In twenty minutes the potatoes will be ready. Add garlic and fresh herbs to the ready-made dish. Help yourself.