Description
I want to offer you my version of the salad for the winter with seasonal vegetables. August just rich crops, so collect a lot of vitamins in one jar, then to winter evenings to remember the pleasant summer moments.
Ingredients
-
Eggplant
1 kg
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Tomato
1.5 kg
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Carrots
700 g
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Cabbage
700 g
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Pepper
1 kg
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Garlic
200 g
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Salt
50 g
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Vinegar
100 ml
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Soy sauce
30 ml
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Sugar
200 g
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Vegetable oil
500 ml
Cooking
First, prepare all the necessary vegetables and wash them, dry on a dry towel. Clean the garlic.
The eggplant will not cut large cubes and put in a pot. I took the pot 6 years, but it was completely Packed with veggies.
Pepper clear from the seeds and thick veins. We will cut thin strips.
Tomatoes will cut the quarters and skip the blender. This procedure can be performed in a meat grinder.
Carrots grate on a coarse grater.
The garlic will grate on a small grater, or skip through the press. Combine all the vegetables in the pan.
The cabbage Nachinaem and also add to the other vegetables.
In a separate pan, combine vegetable oil, vinegar, salt and sugar. Put on fire and will continue to slowly stir until dissolved sugar and salt. Remove from heat and pour this liquid vegetables. Put the pan with the vegetables on the fire and cook.
If you do not fit all the vegetables at once in one pan, you can first put the part on the heat, wait 5 minutes until they sweat and then add the remaining vegetables. Pour the soy sauce and cook for approximately 45 minutes.
Finish the salad, roll up in banks. From a given amount of vegetables about get about 8 jars of 500 g
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