Description
Offer You a recipe of squash caviar, as we are preparing it at home. My mom makes the eggs in the oven, I'm in the oven and even in a slow cooker. The advantages of our caviar are the following: 1. Any vegetables not peregrevaetsya, all stewed-baked in the oven; 2. Vegetables finely cut, is cutting grinder; 3. All ingredients are first ground with a meat grinder, and then without your participation for a long time languishing in the oven; 4. The taste of the caviar well, very similar to purchased, original calf; 5. The eggs do not roll, but simply to make the frost and freeze. After defrosting, the taste and appearance of the caviar remains the same as before freezing. My mother, mostly, and preparing the caviar closer to winter and not rolls, but just makes a big pot into the cold. From this quantity of products out 5 liters a rolled calves.
Ingredients
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Zucchini
7 kg
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Tomato
1 kg
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Onion
1 kg
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Carrots
1 kg
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Vegetable oil
1 cup
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Sauce
1 cup
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Salt
4 Tbsp
Cooking
The season of zucchini, and I offer you the recipe for his caviar. Zucchini remove skin and seeds. If the zucchini is fresh, with thin skin and no seeds, can vegetables just coarsely chop grinder. I have already zucchini with hard skin, for 5 l of zucchini it took me about 7 kg of zucchini, of which 2.5 kg is the skin and seeds.
Vegetables clean, cut into large pieces to the grinder. Tomatoes can peel away the skins (I do not clean, everything is fine :-)
All the vegetables grind in a meat grinder. Agree, when the usual caviar stand and cut into small pieces, RUB the vegetables, you lose a lot of time. Also we save our time with you standing at the stove - we don't overcook minced vegetables, again, our ROE is a more healthy and correct)))
In the vegetable mass add vegetable oil and tomato sauce. I still firmly believe that the best sauce for this is a caviar sauce "Krasnodar", but to find it in our stores now for some reason I couldn't. Importantly, the sauce was tasty and good. Salt to taste. Took me about 4 tbsp of coarse salt with a slide.
Put the whole mass into a hot, preheated high oven (cook under cover). If you all squash the eggs will simmer in the same pot (7 l), the time of longing - about 6-7 hours I have separated the eggs: part put in the slow cooker, some in the pan, longing on high in the oven - not less than 4 h.
In a slow cooker I have the maximum mode the "Meat", I closed the valve and left the multi at 2.5 h Vegetable caviar prepared with preservation fluid.
In the oven my eggs were prepared for longer in the pot with a volume of 1.5 liters - about 3 hours, and in a saucepan for 3 years - almost 5 h. the Eggs ready in the oven, loses moisture. The finished eggs should be Golden and vegetables should be ready. If you reduce the temperature in the oven, the eggs can be left to languish all night, it is very convenient.
The eggs are immediately seal them in sterilized jars (as someone here used to sterilize, when my little jars, I put one on the ferry, and when a lot - just sterilized on a single baking sheet in the oven). At this stage salt may be added, poperchit caviar. If the eggs cool down, before rolling, you need to boil.
As I wrote, the eggs can be squashed immediately, and you can just freeze and need to break away a piece and bring it to the table)))
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