Salo - national traditional dish, beloved Russian, Ukrainians and Belarusians. It is salted, boiled, smoked and even fried. With it you can prepare meals, as well as they can stuff with lean meat. It is impossible to imagine a traditional cooked Ukrainian borsch with no sour cream, flavored slices of bacon, horseradish and chives.
There are so many ways to pickle bacon at home, but we will focus on the classic version of salting - dry.
Dry cooking methods is also very much.
First, select a suitable piece: fat should be white or pale pink with a thin slice of pork rind, if a piece is perfect with small veins of meat. Buy the best on the market, as there is cheaper and fresher, and more choice. What specifically salsa to choose - a matter of taste: some like thick, thin to someone, someone with streaks of meat, and someone with a thick layer of meat. However, ideal for pickling thickness should not be less than 3-4 cm. To prepare a delicious bacon is undesirable to use a layer of abdominal or 'gray' color pieces. Many believe that the yellow color indicates the fat product of old age, but it is not so.
The yellow color can appear if the fat very fat, especially in the home. Yet if you buy on the market, it is better not to take a speck. Note: fat hogs tougher and sinewy, so we recommend to use clippings from gilts. It is best to fit the pieces of the carcass from the back or sides.
Now move on to the cooking fat dry method. Salting involves many different ways, but the base of each of them is a large amount of salt and spices.
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Classic recipes fat dry-salting
Option one: my fat a piece of fresh, clear the knife from dirt and cut into cubes of about 25 × 25 cm. Prepare a mixture of salt for pickling: approximately 200-300 g of salt wholemeal pour a little water (about 50 ml). The resulting mush rub each brusochek thoroughly from all sides. Sheet of parchment paper or a thick white layer of salt and sprinkle with about 1, 5-2 cm. Salted pieces neatly stacked layers on a sheet of parchment sandpaper down.
Each layer between the pieces and go to sleep with salt evenly prosola. Cover with bacon slices stacked repeatedly wrap or parchment paper and hide in a dark cool place, such as a cellar or refrigerator, for about two to three weeks. Ready for months fat can be stored and the perfect complement to the cheerful feast.
Option Two: washed and peeled bacon cut into small cubes. Each bar is necessary to rub the garlic, then season with salt well salt, mixed with the following spices: black pepper, bay leaf, cumin. Cubes stacked on top of each other, not forgetting each layer with salt and sprinkle with chopped garlic cloves. Hard packed pieces we put in a plastic bag or plastic wrap and remove in the refrigerator for 10-14 days. Note: bacon, salted garlic, kept much smaller than salted without spices. But this dish turns out much "juicier" and fragrant.
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Methods for rapid salting bacon
Holidays are approaching and you want to pamper friends and loved ones a delicious cooked bacon? There are ways to cook bacon quickly, just 4-5 days. This so-called fat in recipes for pickling jar.
The first way. Cooking fragrant seasoning: mix salt, allspice black pepper, bay leaf and paprika. Fat wipe with a damp cloth (it is important not to wet the fat, it is not spoiled), purify dirty places with a knife once again wipe and dry with a dry cloth at least half an hour. Dry bacon cut into small pieces, which will be able to climb through the neck 3-liter cans. On the bottom half of the banks laid finished fragrant mixture.
It is also desirable to add a few chopped cloves of garlic for flavor. Chopped bacon rub with salt and stack layers in a jar, carefully sprinkling each layer with salt. Top gently pour the remaining half of the fragrant mixture well and tightly close fitting lid. Bank to put on a secluded side in a cool place, and several times a day to roll over, then a couple of days, put in the refrigerator. Three days later, delicious bacon ready. Before use, the fat must be well washed and dried. Store ready-fat desirable in the freezer.
The second method for preparing the fat in the bank is not fundamentally different from the first. The bank keeps the fat, heavily rubbed with salt only without the addition of spices. It is stored in the refrigerator and ready to eat in two or three days of salting. Before serving, slice a good rub with a mixture of pepper (ground black and red) and a mixture of dried herbs: marjoram, cumin, dill. parsley, and so on. f. You can use any herbs to your taste.
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Express-method of cooking fat
You decided to cook real Ukrainian borsch, but the house is not finished salsa? We offer an excellent rapid method of cooking bacon in just half a day. So, we need: a small piece of fresh bacon, finely ground salt (not iodized), a mixture of ground black and red pepper, turmeric, a couple cloves of garlic. Washed and peeled Shmat cut into thin long strips (like before serving). Each strip is good rub with salt and spices, put them against each other and remove them in a plastic bag. Package Store at room temperature for several hours, then gently cleanse fat from spices and a good rub crushed garlic. Before giving the finished dish is recommended to cool in the refrigerator (half hour is sufficient).
The beauty of salting bacon dry process is that the pieces are obtained is very smooth and neat, which is difficult to achieve when cooking in brine or sleeve.
Ways fat dry salting method a lot, but its main advantage - the inability to overdo, as fresh bacon absorb only the amount of salt that he needs.
There are many ways of serving. You can cut the fat nicely and put on a plate of pickles and cucumber. This appetizer is perfect for vodka and moonshine. As the sauce is recommended to apply to fat horseradish, spicy mustard or adjika. Needless to eat bacon made with fresh black bread, is perfect, "Borodino".
Furthermore, a good, soft fat may be used as a basis for meatloaf. Fillings can be a variety of ham and cheese, cut into stripes carrots and bell pepper, lean pork, just herbs or spices with garlic and onion. Simply wrap the stuffing in bacon ready to put in a sleeve for baking and bake in preheated 180 degree oven for about 1 2/5 hours. Snacks great variety to your table and surprise your loved ones an unusual flavors. We wish you bon appetite and cheerful feasts!
Contents:
Tomato lecho
Classic Bulgarian lecho
Squash lecho
Pepper lecho
Eggplant Lecho
Beet lecho
Pepper, tomatoes, onion and carrot - what it is yummy! Especially if all this occurs in one tasty dish. They will discuss how to prepare meals king - lecho!
Lecho - Hungarian dish, which thanks to its excellent taste qualities coveted around the world. After all, it's just to cook, but the taste is amazing, and most importantly - lecho perfectly with any side dish and meat. And its indispensable quality - eating as a snack - made the dish even more popular.
But most survive in our everyday recipes that accrue fat, and as main ingredients were only pepper, tomato and spice.
Once there was conservation, housewives began to prepare for winter lecho to preserve the nutrients of vegetables, which a lot of peppers and tomatoes.
Rich pepper phosphorus, fluoride, iron, magnesium and potassium, and contains many vitamins - that vitamins B, and vitamin A, and C, E, and another PP. The entire complex of useful vitamins and minerals affect very positively on the appearance of any young lady, strengthening the hair, skin, and even they improve vision and increase immunity. Sweet pepper - and even personal psychologist, because it perfectly helps cope with stress, depression, memory impairment. "Doctor" of pepper is excellent - it supports the digestive tract, is shown in diabetes, lowers blood pressure and prevents the formation of blood clots.
With regards to tomatoes kaleidoscope vitamins are also rather big - is C, PP, A, B, K. tomatoes are rich in glucose, fructose, iodine, magnesium, zinc and manganese. Tomatoes have a truly healing properties - forge metabolism, stimulate the process of hematopoiesis and have a positive effect on blood vessels, strengthening their walls.
And the main "trick" of a tomato - the antioxidant lycopene, which contribute to the production of serotonin, known under the name of "happiness hormone".
It is no wonder that these fruits are intertwined in a single tandem, eventually turned out tasty and healthy dish - lecho. Many housewives want to treat yourself to cook it in the kitchen, but often can not decide on a recipe. We will give you the best recipes lecho at home, including any hostess, and pros and beginners will choose to his liking.
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Tomato lecho
For tomato lecho need:
1, 5 kg of pepper.
6 cloves of garlic.
Tomatoes - 3 kg.
A tablespoon of salt and sugar.
For conservation - 1 tablespoon vinegar.
Pepper, garlic and half of the tomatoes must be cut into strips and boil for 10-25 minutes. For cooking is best to use an enamel bowl. When you need to add salt, sugar and the other half of tomato and protomai another half hour. Serve on the table lecho better chilled. If you plan to conservation, at the end of cooking dishes need to add vinegar, decompose on the banks lecho and roll.
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Classic Bulgarian lecho
Bulgarian lecho preparing a little differently than in the previous recipe. It is necessary to fulfill the following conditions - tomato mash. Such lecho turns sweeter taste. What is needed? A kilogram of tomatoes and peppers, as well as salt and sugar.
To the dish was not only delicious, but also nice, better to take the peppers of different colors - yellow, red and green. If homemade tomato puree, then it should boil down to the desired consistency, and if purchased, then it is diluted. In any case, you need to boil the sauce. Mashed potatoes in boiling gently laid peppers cut into strips and immediately add salt and sugar. Cook lecho and up to 30 minutes. Even in lecho can add a drop of vegetable oil, but not more than a tablespoon.
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Squash lecho
Very original recipe lecho with the addition of zucchini. Russian hostesses are most fond of this dish, because the pub - a real fount of health. In such lecho added a lot of oil, which makes harvesting very hearty, calorie, and most importantly - delicious.
Ingredients: 1, 5 kg of zucchini and peppers, a little less tomatoes - 1 kg, 6 onions, oil, vinegar 130/100, sugar and salt.
Vegetables may be cut as you like - even asterisks after preservation at some point allow a flight of fancy. In an enamel bowl (basin or pan) mix salt, sugar, vinegar and oil - all of this is brought to a boil, and then you must add the zucchini. Soaking non-durable intervals puts the rest of the vegetables, everything boils down to 10 minutes. Tomatoes should be put in the end, after which should continue to boil for 10-15 minutes. An important condition - after lecho laid out and roll into the container, it must be covered with a blanket. If lecho interesting for you as a snack, and you are not going to roll "under the cap" is replaced by liquid vinegar tomato puree, vegetables and cooking time is slightly increased.
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Pepper lecho
Prescription spicy pepper lecho especially please fans of juicy vegetables. As the name implies, the main condition is the large amount of pepper. To prepare you will need: 5 kg of pepper and 3 kg of tomatoes, a cup of sugar sand, salt, garlic - just 2 heads, a glass of oil (vegetable) and spices. If the purpose - preservation, it will take another 1 cup of vinegar.
Tomatoes grind to the consistency of mashed potatoes, but it is necessary to remove the skin. Add to mashed butter, salt and sugar, then boil down for about 15 minutes after which the mixture is gently introduced into the peppers previously cut them into strips or cubes. Cooking was still the third hour. Garlic and spices to add only 10 minutes until tender. Subject to all points recipe promises to be very tasty indeed at home.
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Eggplant Lecho
One of the most delicious variations lecho we consider in this recipe, but with the preparation, of course, have to tinker, but the result is going to be excellent. For lecho eggplant will need: 10 pieces of eggplant, tomato, pepper and onion, 3 carrots and 3 tablespoons of vinegar, sugar, salt and spices.
Vegetables carefully wash and dry. Eggplant preferably cut into strips, but you can, and circles. Sliced eggplant dipped in saline solution (1 tbsp. L. + Salt 1 liter of water) for 5 minutes, after which the water is drained. Carrots - on a grater, tomatoes - diced peppers, and onions - semirings. Carrots, onions and peppers stewed in vegetable oil until tender, each vegetable separately. Tomatoes are poured into a separate pot and boil soft, so they can be potoloch pestle and add the greens, the rest of the vegetables, sugar and salt. Mix everything carefully but thoroughly and boil for quarter of an hour. At the end, add the spices and vinegar.
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Beet lecho
Perhaps the most unusual recipe lecho at home, which is the main ingredient of beet. In accordance with the recipe to prepare:
Beetroot - 3 kg.
Carrots - 2 kg.
Sweet pepper - 2 kg.
Fresh tomato juice - 1, 5 liters
Tomatoes - 3 kg.
0, 5 liters of oil.
Spices, salt, and sugar lavrushechka - only to taste.
Beets and carrots washed, dried, cleaned and rubbed on a grater. Then simmer for about 15 minutes peppers cut into strips, tomatoes and grind in a meat grinder or a blender. In a mixture of carrots and beets are added peppers and tomatoes, spices and salt. Simmer it all for about an hour, but not allowed to lecho burnt. After one hour add the sugar. Such lecho can not simply be used as a snack and a separate dish, but also to use as a filling in a soup. And tasty, and useful and multifunctional.
As you can see, in the home, you can cook anything you like, if you approach the process with love and inspiration. A blank made with a light hand and a cheerful song, they say, never even explode, and tastier them nothing happens.
