Contents
Modern kitchen appliances were created at one time precisely so that cooking was associated only with positive emotions – after all, it has long been known that the taste and usefulness of a dish depends on the mood in which it was cooked. And you can use them not only for cooking everyday or special holiday dishes. They can also help in the manufacture of various blanks for the winter. Moreover, since most of the preparations are made in the summer, when it is sometimes difficult to breathe from the heat both on the street and in the house, using, for example, a multicooker allows you to reduce the temperature in the kitchen and avoid unnecessary fumes. And the quality of the preparations obtained with the help of a multicooker is in no way inferior to traditional dishes. One of the simple and very popular dishes that can be easily prepared in a slow cooker, and then, if desired, rolled up for the winter is zucchini caviar.
Next, the process of preparing zucchini caviar in a slow cooker will be considered in detail using the Redmond model as an example.
ÐžÑ Ð½Ð¾Ð²Ð½Ñ <Ðμ Ð¸Ð½Ð³Ñ € ÐμÐ'иÐμнÑ,Ñ <
The traditional recipe for making zucchini caviar includes zucchini, carrots, onions, oil, seasonings and tomato paste. Many lovers of homemade products do not always favor tomato paste from the store and prefer to add fresh tomatoes to the caviar, especially if they were grown in their garden. In the recipe below, in order to give caviar a delicious taste, sweet bell peppers are added to the composition of products, in addition to tomatoes.
So, to prepare zucchini caviar, you will need:
- Zucchini – 2 kg;
- Carrots – 400 g;
- Onions – 300 g;
- Bulgarian pepper – 500 g;
- Tomatoes – 1 kg;
- Vegetable oil – 100 g;
- Garlic – to taste (from one clove to one head);
- Salt – 10 g;
- Sugar – 15 g;
- Seasonings and aromatic herbs to taste – allspice and black pepper, coriander, parsley, dill, celery.
This amount of products in the end should be just enough for a standard 5-liter bowl of the Redmond multicooker.
Cooking procedure
Before cooking, vegetables should be thoroughly washed and cleaned of excess: zucchini, carrots, tomatoes, onions and garlic from the skin, peppers from ponytails and seed chambers. Following the recipe, the method of chopping vegetables is not of fundamental importance; rather, the sequence of their laying in the multicooker bowl is important.
First, oil is poured into the multicooker bowl and chopped onions and carrots are laid out there. The “baking” mode is set for 10 minutes.
After the end of the program, according to the recipe, finely chopped sweet pepper, as well as salt and sugar are added to the bowl, and the multicooker works in the same mode for another 10 minutes.
In the next step, all vegetables must be transferred to a separate bowl, where they are chopped using an immersion blender, mixer or food processor.
At this time, finely chopped tomatoes, zucchini, and garlic are placed in the slow cooker. Everything mixes well. The “extinguishing” mode is set for 40 minutes. The lid of the multicooker can be left open so that excess liquid can evaporate. After 40 minutes, you can add all the seasonings according to the recipe to almost ready vegetables and the multicooker turns on in the same mode for another 10 minutes.
At this stage, the contents of the multicooker are crushed in a separate container and all the components of the squash caviar are mixed together again in the multicooker bowl. For another 10 minutes, the “quenching” mode is turned on and the zucchini caviar is ready.
If all these procedures seem too time-consuming to you, then to facilitate the process, you can immediately mix all the components in a slow cooker, set the “quenching” mode for 1,5 hours and only occasionally stir the contents. The resulting caviar from zucchini, of course, will have a slightly different taste, but the slow cooker will do everything for you and you will only have to enjoy the resulting dish.
