I am looking for a recipe on our forum

[Svetlana]

Svetlana, and what if a lecho-type preparation, in which there are a lot of carrots? Want to? If so, I will write a recipe.

You take everything by a kilogram

Thank you! Is it fried or sautéed without oil?

I'll write a recipe.

Oh, please write - I'm considering everything now)))

[Svetlana]

Svetlana, All raw, grated carrots, onions, peppers, tomato-straws. In a large bowl, salt and jars. I store it on the balcony and add it to the soup.



Stew, you can make a carrot salad, but it's so, baby, sweet because of the carrots.

I fry onions, carrots, peppers, salt, so that it is tasty and a little sugar. I add tomatoes.

Thank you! Is it possible to do with a minimum amount of tomatoes and without pepper? And then pour a little oil? The husband scares that he can taste bitter during storage (I try to do without him for the rest of the blanks, well, or at least completely ...

[Svetlana]

Svetlana, and you do not fry, all in mulch and stew in your own juice

[Galina]

Is it possible to do with a minimum amount of tomatoes and without pepper?

Sure you may. As for your taste.
By the way, yes, Galina, correctly suggested, in the cartoon put out in its own juice. Why not.

[Lanna]

Lanna, opened the treasured notebook with recipes. It turns out that it's not even called Lecho, but “Canned carrots”.

So,
Tomatoes 3 kg
Pepper 3.5 kg - in rings or half rings
Carrots 5 kg - on a coarse grater
Onions - 0.9 kg - in rings

Salt 100 gr
Sugar 50 gr
Oil grows 800 gr

The output of the finished product is about 4.5 liters

Important: in the absence of any vegetable, except for tomatoes, this vegetable can be replaced by another one by weight one to one. For example, instead of 3.5 kg, take pepper 2.5 and increase carrots by 1 kg, that is, there will be 6 kg of carrots.

1. Cut everything into a large saucepan, add salt, sugar, butter. Stir well with gloved hand.
2. Put on fire, stir occasionally, let it boil. After boiling, cook for about 15 minutes, stirring occasionally.
3. Spread hot on sterilized jars.

Stored under normal conditions in an apartment.

Virgo, thank you all very much for your participation!
Tomorrow I'll reread everything with a fresh mind, otherwise it's already half past three; and on the weekend I'll think, what's what, I will bungle some test batches)))
If you remember anything else that suits you, I will be glad! You can also take a note of carrots in Korean and found onion sauce in the internet ...

[Lanna]

Lanna, I do overcooking, well, like overcooking, carcass in a cartoon with a drop of oil (you can do without oil), onions with carrots, you can add something else, you can not add anything else from vegetables and ice cream. Then I add it everywhere. When ready, it takes up much less space and does not smell like onions in the freezer.

Can you tell us more about the onion sauce?

[Tatyan]

onion sauce

Tatyan, now in the village we are just picking up the onion, but here the Internet is horrible. on Tuesday I won't be able to see it earlier - I didn't write it down, I just made a note that there is one. You can try looking for either "onion sauce" or "onion caviar" - I remember that there are 0.5 tomatoes and 50 or 70 tomatoes for 1 kg of onion. pastes and rast. oils ...

[Lanna]

Lanna, I'll try to search, thanks)

[Venera007]

onion caviar

Tatyana Venera007probably this is her
🔗

Tell me where to find a recipe for freezing oven-baked vegetables (eggplants, peppers), and then in the freezer. Make caviar in winter. Found somewhere here and lost again

Tell me where to find a recipe for freezing oven-baked vegetables (eggplants, peppers), and then in the freezer. Make caviar in winter. Found somewhere here and lost again

Looking for a recipe on our forum # 12616

Tell me where to find a recipe for freezing oven-baked vegetables (eggplants, peppers), and then in the freezer. Make caviar in winter. Found somewhere here and lost again

I have just such a recipe in my profile, I can't give a link from the tablet. Semi-finished product is called ........

Phew, thanks, already in the bookmarks

Good day. I am looking for a recipe for salting red fish in a vacuum. If anyone knows, please share how long it takes to salt red fish (salmon) in a vacuum container for quick salting, and in bags for long-term storage. Thank you.

[Lefon]

Lefon, your question puzzled me ... do you have to salt immediately in a vacuum? I don't know such a recipe. I just salt in a container. For 1 kg of red fish fillet, I take two tablespoons of salt and one tablespoon of sugar. I pour a little more vodka on top. Sometimes sprinkle with dill. Cover with a lid or foil and put in the refrigerator. The son loves lightly salted fish, so he believes that you can eat in a few hours. I like saltier, so I eat in a day or two. And then you can already vacuum this fish for further storage. Something like this....

There is a whitefish, but the principle is the same

Lightly salted whitefish (Samopal)

That's how I salt it, it's very tasty! Olga also described

Homemade salted salmon (Admin)

your question puzzled me ... do you have to salt immediately in a vacuum?

The fact is that everything is pickling and salting in a vacuum much faster, that's why I asked. I always marinate the meat in a vacuum container, and today I was suddenly tempted to ice-cream Salmon in the store, so I asked to salt it as quickly as possible in a vacuum))).
Thank you all for the recipes!

There is also such a recipe, maybe it will suit you: https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=430175.0

[Lefon]

Lefon, but why torment such a fish with a vacuum, I cut off the kusman, put it on a thin piece of bread, sprinkle it with salt, FSE - the fish is ready

but why torment such a fish with a vacuum, I cut off the kusman, put it on a thin piece of bread, sprinkle it with salt, FSE - the fish is ready

I am not so brave, the children are small and I feel sorry for them))) Modern fish should be kept in salt for at least 12 hours, but better for a day (there are a lot of parasites).

[Lefon]

LefonPerhaps, now the ecology is such that ... but in general, red fish are not susceptible to parasites that live in white varieties of fish.

[Lefon]

Lefon,

Light salted salmon (kava)

[Lefon]

in general, red fish are not susceptible to parasites that live in white fish varieties

They have enough of their own. Therefore, in a vacuum I want - in it, salt quickly penetrates into all layers of fish and due to the almost absence of air, all parasites (and other animals) die faster

Lefon,

Light salted salmon (kava)

Thank you

I'm not so brave, the children are small and I feel sorry for them

you are going to eat freshly caught? Only through the freezer! Salt is also salt in Africa. Salt in small pieces to eat right away and not store. And red rya is so good that you can eat almost immediately. Also treat it with vodka or cognac. Interestingly, is this a trick to push everything into a vacuum?
Honestly, in the old way, proven over the years, or rather.

Yes, in a vacuum, this can be diluted ... they are evacuated for pickling, followed by heat treatment usually.

Yes, in a vacuum it can get divorced.

What kind of fright is this? If only anaerobes, but they are not found in red fish.

Fireworks, bread makers!
We need an educational program on fish cakes, not specific recipes, but rather experienced advice:
- will the pollock go for cutlets?
- what spices will not hamper the taste of the fish (coriander, cumin, paprika, dried dill, basil)?
- add an egg?
My cutlets turned out to be rather dry, I remember about fried onions, I took note of how else you can "soak" minced fish? Nobody tried to add lard, as in meat cutlets?

What kind of fright is this?

Botulism won't start? :-)

I add cottage cheese. Recipe from the forum)
Processed cheese on a grater.

[M @ rtochka]

M @ rtochka, Thank you.It's a pity for cottage cheese, but a great idea with cheese!

Nobody tried to add lard, as in meat cutlets?

Right here with bacon:

Cod cutlets (Sonadora)

It turns out very tasty.

Need an educational program on fish cakes

Cutlets are made from pollock. If dry minced meat, then milk with a bun. If wet, then semolina. You can also wrap the butter inside.
They also put lard. It's all over the place. I don’t put it. Then for me it's not fish cakes.
I put onions, peppers, some garlic. At the end, I can twist a piece of carrot. It happens that I also add greens.

The fish cakes are filled with cheese such as Dutch, Poshekhonsky. They are slightly island and salty. The minced meat is melted and enveloped.

Well, wow, I thought that adding lard to fish was my crazy idea, but it turned out to be quite a common practice :-), I also liked the thought I bake the minced meat with one casserole, and not separate cutlets - fuss less and the food is healthier.
Thank you all for the advice!

If you are not only about cutlets, then it will be very tasty and juicy if you cut the same minced fish into meatballs, lightly fry / seal them, put them in a slow cooker, stewpan or baking dish and pour tomato sauce. Simmer for about 20 minutes. Then let it brew in the refrigerator.
Serve cold.

Here the other day I fried

Hake + salmon trimmings. I added a little lard without the skin, onions are required (!), very little squeezed buns and spices. Delicious cutlets!
Hake is successfully replaced by pollock, it is also dry. And I also like to add a little mackerel to the hake, taste and fat content. Also, sometimes I can add fresh frozen herring to the hake. In short, what is in the freezer, from that and cutlets. I cook often, we love them.

[Crown]

Crown,

Galya, I have everything written there, read it. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=432814.0

I ask for help. I need to bake some bread for dinner tomorrow. But today the whole evening is unexpectedly busy, I will be home late. I can't figure out which recipe to adapt. To knead late in the evening, fold into molds, and bake in the morning.
Preferably wheat-rye bread.
Please give me ideas.

[venera19]

venera19,

French country bread (V-tina)

[Tina]

Tina, Thank you. I thought about him, but didn't put the dough.

[venera19]

venera19, and if such https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=506026.0
(I can't insert correctly)

[Irina]

Irina, Thank you. If I don't think of anything, then this one will be fine. I often do it for myself, I like it, but my family doesn't. They don't like moisture and rubberiness. And here we are going to visit tomorrow. The spouse wants to boast, but I am not prepared ...

[Anna]

Anna, look also at this recipe, I really didn’t, but it’s in the bookmarks)) https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=348441.0

[Irina]

Irina, I will definitely try. I won't have 15 hours. Increase the yeast, it should work.

[Anna]

Anna, there is Irish bread on beer here. I put it just for the night, bake it in the morning. I can't find the link from the phone.

[Anita]

Anita, this one?

Guinness Irish bread and buttermilk without kneading (Trinitron)