The capital’s doctor Andrei Tyazhelnikov, in an interview with RIA Novosti, advised using turkey, chicken and rabbit meat for barbecue. He also added that fish and seafood would be an excellent alternative to fatty pork. At the same time, the doctor called for a responsible approach to the choice of marinade. “For a marinade that will soften the meat and speed up its cooking, you should choose low-fat ingredients. For example, lemon, vinegar, mineral water, low-fat kefir or yogurt, onion, pepper. Those who prefer to soften meat in mayonnaise or in complex ready-made marinades must remember that this will make the finished dish fattier,” he concluded. If there are no contraindications, then sometimes you can afford “fattier and juicier” kebab. Irina Kuznetsova previously reported: Treatment against ticks in Taganrog: looks suspicious 2002 Notepad-news of Taganrog
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