Recipe lecho useful every hostess, both experienced and beginners. This product is home canning pleases the eye with its bright color and stored piquant taste. Not only that, this is a great dish independent, so it can still be used almost everywhere. This addition to meat dishes, and a portion of the omelet with vegetables and dressing for borscht. And as with potatoes cool! And the word "cool" boldly put the accent on the first and the second "o". After peppers - a storehouse of vitamins and minerals.
See that contains this vegetable:
Vitamin A increases our resistance to colds and infections. Also provides growth and gives a feeling of well-being.
Vitamin B. It helps nutrient absorption and normalizes the nervous system and the brain, speeding up the metabolism.
Vitamin C. Its content in the pepper is comparable with the content of the same vitamin in orange and grapefruit. It performs a variety of functions in the body. One of them - the disposal of hazardous substances.
A variety of mineral compounds. Especially a lot of silicon, and the substance is necessary for us to have beautiful skin, nails and hair. It can be called an "element of beauty."
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What Constitutes
There are various recipes lecho. But the basic classic components are unchanged - a pepper and tomatoes. Other ingredients may be added to taste. Plus tomato sauce that is not necessary to add the vinegar. Tomatoes already contain a sufficient amount of acid, which acts as a preservative. And tomatoes contain lycopene very useful - a natural antioxidant. Best of all, it is necessary for our body substance by heat treatment of tomatoes does not disappear, but on the contrary, increased. This happens due to the evaporation of excess liquid during cooking.
In general, the preservation in the home - the right thing. It is known that vegetables harvested for future use - a source of health in the winter-spring period. When properly prepared in compliance with the prescription nutritional value of canned foods is preserved.
Preparation lecho - it is also a creative work. Using a recipe, every housewife can bring him something special, given the tastes of family members. This applies to the composition of products (increase or decrease the amount of sugar substitute spices). As for the preparation and packaging of products, processing and storage of the regime, there is better to stick to a strict technology.
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Sterilization packaging
It should be mentioned separately on the sterilization of jars. Of the many ways you can highlight two of the most simple in execution:
Washed and dried cans put on the tray of the neck down. The tray was placed in an oven which is heated gradually over 30 minutes, and then turned off. Another warm dishes once filled.
As banks pour a little water (about 1 cm) and put them in the microwave. When the water boils, steam sterilization takes place. Exposure Time - approximately 5 minutes.
Caps, rubber gasket or stopper thereto sterilized in boiling water for 10-15 minutes.
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Storage of home-canned
Lecso as other canned foods, stored in a dark place - this prevents the product from discoloration and loss of some vitamins. Storage temperature above zero, it is best to 4-8 degrees. This is the best temperature for preserving the quality of canned food: they are not moldy and not zabrazhivayut. We can not allow the temperature drops below 0 degrees - canned unwanted changes occur, and glass jars may explode.
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Cooking process
So, ready packaging, how to store lecho understandable. It's time to move on to the main process.
Here is a simple recipe for a classic lecho with onions.
Products: 1, 2 kg of sweet pepper, 1 kg of tomatoes, 250 g onion, 15-20 grams of salt, 2-3 tablespoons of water, a pinch of ground black pepper
Preparation: ripe fleshy peppers washed, cut the ends, remove seeds. Pepper cut into pieces or strips 5-8 mm in width. Juicy red tomatoes scalded with boiling water and release from the skin. Cut slices 3-4 mm thick. Peeled onions chop. Prepared vegetables mix, put salt and black pepper to taste. All placed in an enamel bowl. Pour 2-3 tablespoons of water and simmer for 20-30 minutes under the lid. Then put into sterilized jars vegetable mass tight, no air voids. Top vegetables should be covered with juice. Roll covers. Turn banks and wrap a blanket until cool.
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Using tomato paste
You can make lecho with tomato paste.
This is in case the required amount of fresh tomatoes is not at hand or just too lazy to bother with them. This is done Bulgarian lecho. It is sweeter. Then the recipe will be different from the previous one in that instead of 1 kg of tomatoes taken 1 kg of tomato paste. If the paste is thick, it is recommended to dilute with water to the desired consistency. You can add 2 tablespoons of sugar.
This easy recipe will help the performance of even the most inexperienced owner to cook tasty and healthy lecho, based on your taste and imagination.
Remember that canning is an art - who needs to learn constantly, showing a certain skill and creativity. Use the experience of other people and their imagination. Learn beautifully laid peppers in jars. Then the most common canned will look attractive and mysterious.
Good luck and bon appetit!
Contents:
How to Pickled Ginger Sushi
Recipe pickled ginger sushi
Tips for preparation and consumption of pickled spices
When you think of pickled ginger, then come to mind sweet and sour, spicy, fresh, neon-pink slices. Marinated seasoning root of this is an integral part of a typical dinner with sushi, along with fresh fish, wasabi and soy sauce.
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How to Pickled Ginger Sushi
If you want to make sushi at home, or simply to prepare the seasoning and leave it in the house of the future, you can do the banks with marinated slices of root crops, which can be stored up to 6 months.
Plus create this pickled spices in the home is that you do not add chemical preservatives, which are used for the preparation of this dish, most commercial companies, and ginger homemade natural turns. Therefore, the home of ginger is not pink, as well as a dye is added. He received a light yellow color, because it is the natural color of fresh "white roots".
Recipe pickled ginger sushi is actually very simple: it contains only 4 components and can be done in half an hour.
Marinated Party seasoning you will be kept longer if you roll up special jars with lids and put them in a cool, dark place. Learn the recipe of how to pickle ginger for sushi.
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Recipe pickled ginger sushi
Ingredients:
500 g young, fresh ginger,
2 ½ hours. L. table salt,
3 tbsp. rice vinegar (or wine vinegar)
2 tbsp. sugar.
Instructions for preparation:
Wash the ginger and using the edge of a tablespoon, carefully scrape off the skin.
Slice it as thinly across the grain (ideal thickness should be like a piece of paper).
Toss slices "white roots" with the salt in a bowl and leave for one hour, stirring from time to time.
Place the slices on a clean towel or paper towel to remove part of the excess moisture before they shift into a sterilized jar or container that has a tight-fitting lid.
Combine the rice vinegar and sugar in a saucepan and bring to a boil. Pour the hot mixture of vinegar and sugar slices root.
Put the lid on the jar and let the slices of "white roots" cool completely at room temperature.
Pickled ginger change its color to pale pink (if you are using an old fruit, that will not happen).
Roll up the jar and leave to marinate in the refrigerator or other cool place.
It must undergo at least one week before being pickled condiments on the table.
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Tips for preparation and consumption of pickled spices
If you want to have your root marinated pink hue is served at a sushi restaurant, add the beet juice in a liquid for pickles. Add slowly so you can stop in time when achieve the desired shade.
You can replace sugar in the recipe other sweeteners. For example, natural honey is a good sweetener. Use a little less honey, because it is sweeter than sugar.
You can check the age of the root for marinating in your store several ways. The young root skin should look smooth and tight. It should also appear heavier than its size when lifting. Moreover, when removing the skin it should flake when applying minimum effort.
You can marinate and old ginger to the above recipe, but it will be harder to chew.
Slice "white root" as thinly as possible. A very sharp knife and a dose of patience - is your best choice.
Chopped ginger instead of cutting across the length. Such pieces easier to chew.
Try to add root marinated in hot, vinaigrettes, fruit and green salads. Use it in marinades for grilled meats and fish, or as one of the layers of filling in sandwiches with shrimp and herbs.
Now that you know how to pickle ginger for sushi alone. Successful experiments!
