Composition / ingredients
Step-by-step cooking
Step 1:
How to make squash caviar like in the store? Prepare all the necessary products. Zucchini will suit any: any color, size and shape. Only large zucchini will need to be cleaned and large seeds removed from them. Tomato paste can be replaced with ketchup. But it's best if you replace it with chopped tomatoes - in the vegetable season, this is not a problem, but more benefits.
Step 2:
Peel the onion, cut into cubes.
Step 3:
Fry the onion in a frying pan until golden brown with a spoonful of oil. It usually takes about 5-7 minutes. Remove the onion from the pan.
Step 4:
Peel and grate the carrots.
Step 5:
Fry the carrots in a frying pan with a spoonful of oil for about 5 minutes. Remove the carrots from the pan.
Step 6:
Peel the zucchini, if necessary, cut into cubes.
Step 7:
Fry in portions in a frying pan with the addition of a spoonful of oil for about 7-10 minutes.
Step 8:
Put all the vegetables in a saucepan with a thick bottom, add the peeled garlic. and grind with a blender. You can also use a meat grinder. Bring to a boil and cook over low heat for 30 minutes.
Step 9:
Add tomato paste.
Step 10:
Add sugar and salt.
Step 11:
Ground pepper. Bring to a boil and cook, stirring constantly, for another 30 minutes.
Step 12:
In a dry frying pan, fry the flour until it has a nutty smell and cream color. Add to the caviar and mix.
Step 13:
5 minutes before the end of cooking, pour in the vinegar. The recipe uses table vinegar 6-9%. If you have acetic essence, dilute it in a ratio of 1:8.
Step 14:
Sterilize the jars in any convenient way. I put jars with a small amount of water in the microwave for 5-7 minutes. But you can sterilize them in the oven at 100 degrees for about 30 minutes or hold them over steam. It is enough to boil the lids for 5 minutes.
Step 15:
Arrange the caviar in jars and close the lids tightly or roll up. Sterilization is not required. It is better to store such a blank in a cool place.
Step 16:
Bon appetit!
Remember that spices such as salt, sugar, as well as vinegar and its substitutes are used in recipes for winter preparations not only for taste, but primarily as preservatives. Therefore, in no case should you reduce the concentration of salt and sugar, and also replace vinegar (essence) with a weaker concentration than indicated in the recipe, otherwise vinegar (salt / sugar) will not show their preservative properties and the workpiece will be spoiled.
Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.
Caloric content of the products possible in the composition of the dish
- Zucchini - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
