Description
Prepared quickly, on preparedness not soft porridge, and hard-crispy strips. Discovering this recipe, plagued in the garden all the zucchini. The taste is sour-salty with a light ostrinkoy. (similar recipes are on the website, but more difficult and time - consuming).
Ingredients
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Zucchini
1 piece
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Garlic
1 piece
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Salt
1 Tbsp
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Water
0.5 l
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Chili
-
Paprika sweet
1 Tbsp
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Vinegar
2 Tbsp
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Sunflower oil
25 ml
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Bay leaf
1 piece
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Carnation
2 piece
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Black pepper
3 piece
Cooking
In the kettle boil water, put it in a pan, added salt (this time a Laurel leaf 2 PCs cloves and 3-h pea pepper).
Until the water is infused, shredded zucchini long "Korean" strips. Removed from the water grasses, brought to boiling, removed from heat and the boiling water poured straw. Needs to stand for 10 minutes until the water has cooled. After all the fluid to drain.
Added garlic and vinegar. In a frying pan over high heat heat vegetable oil. Add hot pepper and paprika - it spatters and taposiris, and immediately pour the oil on the zucchini. Mix well. The mixture is put into the refrigerator to cool (about 30 minutes). But the most delicious the next day when all marinated. Excess liquid before serving, drain.
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