Aromatization of marinades, vinegar, compotes. Preparation of vegetables
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GREEN PEAS
Boil 3-4 minutes, reject on a colander and after water will flow down, display in banks. In advance prepare pickling pouring at the rate on 1 kg of peas - 2,5 glasses of water, 1/4 glasses of vinegar (9%), 1,5 glasses of sugar, on half of teaspoon koritsy and ginger. 3 buds of a carnation boil under a cover no more than 5 minutes and leave at 12-14 o'clock in densely closed vessel. Before packaging of the scalded peas in banks again lead up it to boiling and with boiling marinade fill in peas under a cover, hermetically cork and cool. In food it is recommended to use in two weeks.
THE PUMPKIN VEGETABLE
Нa 1 kg of a pumpkin-0,4 l 6%-s' vinegar, 500 g sugar, 250 ml of water.
Cut, clean and cut cubes. Pouring pickling prepare from following spices - a stalk kotovnika lemon, to steam of leaves of a bitter wormwood, on a pinch koritsy, carnations, ginger or - instead of them - on a stalk lofanta anisic and a basil evgenolnogo. Then hammer water, add sugar and lead up to boiling. In pouring boiling on weak fire add vinegar and lower pumpkin cubes. Cook under a cover while the pumpkin does not become steklovidnoj, then it shift in banks and through a strainer or a gauze fill in with boiling pickling pouring then hermetically cork.
THE PASTEURIZED CUCUMBERS FOR THE RASSOLNIK
On 1 kg of cucumbers take: water - 500 ml, salt-20 g, seeds of fennel-half of teaspoon, majorana - a branch, garlic - one zubok average size.
AROMATIZATION OF VINEGAR
Taking into consideration that the food vinegar applied as spice to salads, to meat, meat dishes, vegetable dishes and so forth has a sharp smell which not all is pleasant, its aroma improve by means of its insisting on aromatic plants.
Thus, vinegar found certain aroma, colour and taste, besides its food value at the expense of dissolution in it of vitamins and biologically active substances from aromatic plants considerably increased.
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