🍅 TOMATE, BATATA, BERINJELA E JILÓ: saiba tudo sobre a família das solanáceas | Cozinha Prática

Rita Lobo teaches how to make Okra CHIPS and tells you EVERYTHING about the Solanaceae family, a very cosmopolitan family of the plant kingdom. This means that it is like chayote: it grows everywhere. But chayote is not from that family! Potatoes, eggplants, tomatoes and okra are some of the members of the Solanaceae family. And isn't it true that okra is similar to eggplant? They are cosmopolitan because they grow well on all continents. It is no wonder that tomatoes, eggplants and potatoes are used in the most varied cuisines. #NhacGNT #RitaLobo #PracticalCooking Today is market day here and the Solanaceae family is in full force in the studio. And of course the menu will be super cosmopolitan. But wait... What is a cosmopolitan menu? First, let's gather culinary references from various corners of the world. Then, we need to be able to reproduce the recipe everywhere. In other words, we can't use very regional ingredients. At the market, the vendor will tell us the differences between tomatoes and which ones are more expensive. He will also talk about chayote, eggplant, peppers, okra and other foods. After this cooking class, it's easy to get inspired, right? Since foods from the Solanaceae family are easy to find, practically every kitchen has recipes that use them. Potato rosti:    • Batata rosti recheada com queijo meia-cura...   Potato salad with mayonnaise:    • Salada de batata com maionese caseira | Ri...   Fish tagine:    • Tagine de peixe | Rita Lobo | Cozinha Prática   Shakshuka Alla Norma:    • Ovos cozidos no molho de berinjela, tomate...   Eggplant parmigiana:    • Berinjela à parmegiana gratinada com muçar...   For the Okra CHIPS: Ingredients: 6 okra 1 cup (tea) of sour cassava starch ½ teaspoon (tea) of salt 3 cups (tea) of oil for frying Preparation method: Wash the okra skins well under running water. Dry, discard the stem and cut each one into thin slices of no more than 0.5 cm – the thinner the slices, the crispier the chips will be. Tip: since the okra has a very firm skin, use a bread knife to cut it more easily. In a large bowl, place the okra slices, add the salt and mix well with your hands. Transfer to a sieve (or colander) and place it over the bowl. Let the okra rest for 20 minutes – during this time, it will lose some of its moisture due to the salt, becoming less bitter and crispier after frying. After the resting time, heat a high-sided frying pan (or medium-sized pan) with the oil over medium heat. In the meantime, spread a clean dish towel on the counter and dry the okra slices well. Line a large baking sheet with paper towels and place the cassava starch in a bowl. To coat: place a portion of okra (about 6 slices) in the bowl of tapioca flour and mix with your hands to cover the entire surface. Beat the slices well to remove excess tapioca flour. Carefully dip the breaded okra into the hot oil and fry for about 1 minute – keep an eye on it, as it cooks very quickly. When the slices start to brown, turn them over with a slotted spoon to fry evenly. Remove the chips with the slotted spoon, drain the oil well and transfer to the baking sheet lined with paper. Repeat with the remaining slices and serve immediately. ------------------------------------ Subscribe to Nhac GNT: http://bit.ly/NHACGNT ::::: MEET THE NHAC BOT, NHAC GNT'S VIRTUAL ASSISTANT ::::: https://m.me/NhacGNT Follow Nhac GNT on social media! Facebook:   / nhacgnt   Instagram:   / nhacgnt   Twitter:   / canalgnt   Pinterest:   / nhacgnt   Many More Recipes: http://www.nhacgnt.com.br