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Remember the summer: how to make sun-dried vegetables

Due to such workpieces are stored vitamins and minerals, and most importantly, they can be eaten alone or added to other dishes

Sun-dried tomatoes

Ingredients: 2 kg fleshy tomatoes (a good fit "cream"), 200 ml of vegetable oil, 5-6 cloves of garlic, pinch of rosemary, pinch of ground black pepper, 4 tsp sugar, 2 tsp salt.

Method of preparation: tomatoes wash, dry, remove the stalk, cut into halves or quarters and remove the seeds. Garlic cut into slices. Put on a baking tray lined with baking paper. Tomatoes sprinkle with a little salt, sugar and pepper, sprinkle with dry herbs. Preheat the oven to 100 degrees, put the baking sheet with the tomatoes. The oven can be kept a little ajar. Tomatoes jerk from 4 to 6 hours (depending on size). Vegetable oil is well heated over a fire, but do not boil. Sun-dried tomatoes put in a jar, sprinkling their plates of garlic, pour the hot oil, tighten the lid. Store in a cool dark place.

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Dried vegetables can be eaten alone or added to other bludot: Pixabay.com/ru

Dried pepper

Ingredients: 1 kg of pepper, 4-5 cloves of garlic, a small pod chili pepper, 200 ml of vegetable oil, ½ tsp salt, a pinch of dried rosemary.

Method of preparation: pepper remove seeds, dry, cut into strips. Put on a baking tray lined with baking paper. Salt. Put in the oven, preheated to 100 degrees for 2-2. 5 hours. Sprinkle pepper, rosemary and jerk for about an hour until tender. Calcined oil. Chile, cut into rings, garlic slices. Pepper folded into sterilized jars, sprinkling garlic and hot pepper rings. Butter. Spinning. Store in the refrigerator.

Dried eggplant

Ingredients: 1 kg eggplant, 1 tsp salt, 3 cloves of garlic, 200 ml of vegetable oil, a pinch of dried rosemary, a pinch of black pepper, pinch red pepper.

Method of cooking: aubergines wash, peel, cut into thick slices
1 see Sprinkle with salt and leave for 30 minutes to left bitterness. Then wash the eggplant, dry with paper towel and place on a baking tray lined with baking paper. Sprinkle the slices with salt, pepper, rosemary and drizzle with oil. Place the baking tray in the oven, preheated to 100 degrees for 3 hours. The oven door should be ajar. Oil to be heated, but not boiled. Put the eggplant in a sterilized jar, sprinkling garlic and herbs butter. Spinning. Store in the refrigerator.

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