Description
It is clear that all make spicy zucchini. But each option has nuances, which ultimately affects the taste. Try this zucchini – healthy and quick. Over the Christmas break was gobbled up an impressive bowl – as an appetizer – great deal! Crisp and juicy, aromatic and spicy – you will not regret, if you make! Besides, it's not too ashamed to put the recipes with a Christmas setting!
Ingredients
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Zucchini
1 piece
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Onion
1 piece
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Red sweet pepper
1 piece
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Garlic
3 tooth
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Vegetable oil
2 Tbsp
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Soy sauce
2 Tbsp
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Vinegar
1 Tbsp
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The sugar syrup
1 Tbsp
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Chili
0.5 tsp
Cooking
Peel the onion and pepper. Zucchini wash and dry. Chop the onions into strips thinner and pepper the corners.
Chop the zucchini slices.
Quickly fry the onion until light gold, add the zucchini and also fry it lightly. Then put the pepper, warm up a couple minutes all together. To clean up to the edges of the vegetables and pour in the middle of the syrup, let it boil and pour in the vinegar. When the vinegar evaporate by half, add soy sauce. When the sauce comes to a boil, stir and turn off heat. Sprinkle finely chopped garlic and chili, just to seal and allow to cool and infuse for an hour.
If you use a zucchini as a side dish or addition to hot, you can eat so. But if you want to submit as an appetizer to alcohol-be sure to chill before serving! And then pogrustnevshy appetizing, spicy, sour-sweet, juicy and flavorful zucchini will be revealed at its best!
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