Each hostess prepares this appetizer for the winter. After all, cooking does not take much time, and as a result, in winter you can enjoy delicious, spicy, aromatic vegetables.
Appetizer "Mother tongue" for the winter - the basic principles of preparation
Appetizer prepared from zucchini or eggplant. It turns out juicy, sharp and colorful.
Zucchini for this dish is better to use young, in which seeds have not yet formed. They are washed if the skin is harsh, cut off. Grind zucchini with large bars or plates. An appetizer is prepared in two ways: boil the vegetable in the sauce, or pre-fry it, and only after that boil it in tomato sauce.
Eggplant will have to tinker a bit longer. Everyone knows that eggplant has an unpleasant bitter taste, which will not be difficult to get rid of. Eggplant is washed, cut the stalk and chopped. Then put the vegetable in a bowl and pour it with salt, or pour it with a strong salt solution. Leave for 20 minutes, after which they are thrown into a colander and washed under a tap.
In order to get “tongues”, they take small fruits and cut them into thin strips along. Large vegetables are cut across. Prepared eggplant is fried, baked in the oven, or boiled in raw sauce.
Zucchini or eggplant is cooked in a spicy tomato sauce. It can be prepared from tomato paste or sauce, or used to make fresh tomatoes. To fill did not turn out liquid, take meaty tomatoes. They are washed and cut into arbitrary pieces or slices. It all depends on your preference. If you want a uniform and tender sauce, peel the tomatoes. To do this, pour boiling water over them and let stand for a couple of minutes.
The required ingredients of the mother tongue appetizer are garlic and hot pepper. In order not to get a burn, they are cleaned with gloves. To clean seeds from pepper or not, you decide. It all depends on how hot you want a snack. If you leave the seeds, the sauce will be sharper.
Appetizers are prepared with sweet peppers, onions or carrots.
Recipe 1. Appetizer "Mother tongue" for the winter of eggplant
Ingredients
1 kg 300 g eggplant;
three generous pinches of table salt;
300 Bulgarian red peppers;
vegetable oil;
75 g of garlic;
50 g of sugar stove;
hot pepper pod;
50 ml of 9% salted vinegar.
Cooking method
1. Wash the eggplant, cut the stalk and cut them in circles a centimeter thick. Put them in a bowl, sprinkling with salt each layer of vegetable. Leave it all for half an hour.
2. Red bell pepper free from the stem. Scrub the seeds and wash. Cut the pulp of the vegetable into large pieces.
3. Clean hot peppers with gloves. Remove the stem and partially clean the seeds. Cut off the internal partitions. Disassemble the garlic into the teeth, peel them from the husk.
4. Red and hot pepper, garlic twist in a meat grinder. Pour table vinegar and vegetable oil into the vegetable mixture. Pour in sugar and mix.
5. Wash the eggplants under the tap, squeeze and fry in a deep pan in a large amount of oil until a light golden color. Take out the eggplant circles with a slotted spoon and lay them on a sieve in a slide so that the excess oil is glass.
6. Wash and sterilize jars in the oven or over steam. Dry the glass containers. Put three mugs of eggplant on the bottom of each can. Pour a couple of tablespoons of tomato sauce on top and tamp lightly. So fill the jar to the top, alternating layers of eggplant and fill. The top layer should be fill. Roll up tightly with lids and store in the cold.
Recipe 2. Snack "Mother tongue" for the winter from zucchini
Ingredients
a kilogram of young zucchini;
5 g ground red pepper;
a kilogram of fleshy tomatoes;
70 ml of vegetable oil;
bell pepper pod;
70 ml of 9% table vinegar;
garlic - 50 g;
100 g cane sugar;
salt - 30 g.
Cooking method
1. Sweet pepper and my tomatoes. Cut the stem from the pepper, clean the seeds. The pulp of the vegetable is cut into four parts. Halve the tomatoes. We twist the vegetables in a meat grinder. Pour the tomato mixture into a suitable pan.
2. Pour salt, granulated sugar into the tomato and pour the vegetable oil. We put on the stove, bring to a boil and cook on low heat for ten minutes.
3. Zucchini wash, wipe with a towel, cut into large oblong bars. From older squash cut the peel.
4. Spread the zucchini in a warm tomato sauce and cook, stirring occasionally, for 20 minutes, over low heat.
5. Remove the garlic from the husk and pass through the press directly into the pan with the snack. Pour red ground pepper here. Stir and simmer for five minutes. Pour in the vinegar, cook over low heat, covered, literally a couple of minutes.
6. We lay out the finished snack in sterile dry jars. Immediately roll up tightly and turn over. Cover with a warm blanket and leave to cool completely.
Recipe 3. Appetizer "Mother tongue" for the winter from eggplant especially stinging
Ingredients
two kg of eggplant;
tablespoon of white sugar;
a pound of fresh tomatoes;
5 g of salt;
500 g of sweet pepper;
60 ml of vegetable oil;
three heads of garlic;
120 ml of table vinegar;
150 g bitter pepper.
Cooking method
1. Wash the eggplants, wipe with a napkin, cut the stem and cut the vegetable into thin strips. Put in a deep bowl, pouring each layer of table salt. Leave the vegetable for half an hour.
2. Tomatoes wash, pour boiling water and peel. Each tomato is cut into four parts. Free the hot peppers from the stem. Seeds do not delete. Peel the garlic. Twist all vegetables except eggplant in a meat grinder.
3. Put eggplant in a colander and rinse under running water. Squeeze the eggplant and fry in large quantities of oil on both sides until light brown.
4. Wash, sterilize cans over steam or in the oven. To dry.
5. Add vegetable oil, sugar, table vinegar and table salt to the tomato puree. To stir thoroughly.
6. Pour into each jar two or three tablespoons of tomato mixture. Put a few plates of eggplant on top. Pour in tomato sauce again. Spread the ingredients in this order until the jar is full. The last layer should be a tomato mixture.
7. At the bottom of a large pan lay a cloth. Put cans of appetizer on it. Cover them with lids. Pour water to the level of the shoulders. Put on a slow fire. Sterilize half-liter and liter cans for half an hour.
8. Using special forceps, remove the cans from the pan, roll up tightly, turn over and cover with a blanket.
Recipe 4. Snack "Mother tongue" for the winter from zucchini with carrots
Ingredients
three kilograms of young zucchini;
180 ml of 9% table vinegar;
three carrots;
100 g of garlic;
50 g of coarse salt;
three pods of sweet pepper;
a glass of vegetable oil;
half a kilogram of tomato paste;
180 g of sugar;
hot pepper pod.
Cooking method
1. Clean and wash all vegetables. Zucchini cut along thin plates. Then cut them in half, it will be more convenient to eat them. Grind carrots on a grater with large sections. Pour the peeled garlic cloves into a blender bowl and chop into small pieces. Chop sweet pepper into thin strips.
2. Chop the hot pepper pod finely after putting on gloves so as not to get a burn. Put all the vegetables in a large pot. Add sugar and salt. Pour in vegetable oil and vinegar. Stir and leave for an hour, so that the zucchini let out the juice.
3. Cook over low heat since boiling for forty minutes, stirring.
4. Wash cans with soda, rinse thoroughly and sterilize.
5. Place the hot appetizer in sterile jars and tightly seal the tin lids. Turn the cans over, wrap them in a blanket and leave to cool completely.
Recipe 5. Diet appetizer "Mother tongue" for the winter from eggplant for the winter
Ingredients
two kg of eggplant;
salt - 50 g:
a pound of sweet pepper;
200 g of sugar;
four pods of hot pepper;
vinegar - 100 ml;
head of garlic;
two kg of fresh tomatoes.
Cooking method
1. My eggplant and cut into thin circles. Cut ponytails from sweet pepper pods, clean seeds and cut into four parts. In hot pepper, cut the stalks and septa. We clean the garlic. My tomatoes and cut into four parts.
2. Pour eggplant with salt and leave for half an hour. Grind garlic, sweet and bitter peppers in a meat grinder. Then we twist fresh tomatoes through a meat grinder. Combine mashed peppers with tomato sauce. Mix and set on fire. Once the mixture begins to boil, add sugar, table vinegar and salt. Cook for 20 minutes, stirring.
3. We wash the eggplants, wring out and put into a mixture of tomatoes and peppers. Stew on low heat for 20 minutes. We lay out the finished snack hot on the banks and roll up the lids. Turn over and cool, wrapping a blanket.
Recipe 6. Snack "Mother tongue" for the winter from zucchini with tomato paste
Ingredients
three kg of young zucchini;
table vinegar;
kg of sweet pepper;
garlic - a few cloves;
sunflower oil;
salt;
powdered sugar;
spices;
120 g of tomato paste.
Cooking method
1. Zucchini wash and cut into small cubes.
2. We extract seeds from sweet pepper. Rinse and grind in small pieces.
3. Hot peppers and peeled garlic are twisted in a meat grinder.
4. Grind the remaining vegetables with the help of a combine. Combine with a mixture of peppers. Add a small amount of tomato paste, salt, add sugar to taste and pour in vegetable oil. We put the pan on a small fire and bring to a boil. Stew vegetables for 20 minutes.
5. Banks are sterilized and dried. Add table vinegar to the boiling appetizer, mix, cook for a couple of minutes, and put it in the cans hot. Roll up, cover with a warm cloth and leave to cool completely.
Appetizer "Mother tongue" for the winter - tips and tricks
- Add hot pepper based on the taste preferences of your loved ones.
- Process hot pepper only with gloves so as not to get a burn.
- Add spices and spices to your taste, giving the dish a new flavor.
- You can not add vinegar, but in this case, jars with appetizers must be sterilized.
