Every housewife prepares this snack for the winter. After all, cooking does not take much time, and as a result in winter you can enjoy tasty, spicy, fragrant vegetables.
Snack for “tongue language” for the winter - the basic principles of cooking
Appetizer is made from zucchini or eggplant. It turns juicy, sharp and colorful.
Zucchini for this dish is better to use the young, which have not yet formed seeds. They are washed, if the skin is harsh, it is cut. Grind zucchini in large bars or plates. Prepare a snack in two ways: boil the vegetable in a sauce, or pre-fry it, and only then boil it in tomato sauce.
Eggplant will have to tinker a little longer. Everyone knows that eggplant has an unpleasant bitter taste, to get rid of that will not be difficult. Eggplants are washed, pruned and crushed. Then spread the vegetable in a bowl and sprinkle with salt, or pour a strong solution of salt. Leave for 20 minutes, then recline in a colander and washed under a faucet.
In order to get "tongues", take small fruits cut them into thin strips along. Large vegetables are cut across. Prepared eggplant is fried, baked in the oven, or boiled in sauce in its raw form.
Squash or eggplants are cooked in a spicy tomato sauce. It can be prepared from tomato paste or sauce, or used to make fresh tomatoes. To fill did not turn out liquid, take fleshy tomatoes. They are washed and cut into arbitrary slices or slices. It all depends on your preferences. If you want to get a uniform and tender sauce, remove the peel from the tomatoes. To do this, douse them with boiling water and soak for a couple of minutes.
Mandatory ingredients snack "Teishchin language" - garlic and hot peppers. In order not to get a burn, they are cleaned with gloves. To clean the seeds of pepper or not, you decide. It all depends on what kind of spice you want to get a snack. If you leave the seeds, the sauce will be sharper. Appetizer is prepared with the addition of sweet pepper, onion or carrot.
Recipe 1. Snack “Techin language” for the winter of eggplant
Ingredients
1 kg 300 g of eggplants;
three generous pinches of table salt;
300 Bulgarian red peppers;
vegetable oil;
75 g garlic;
50 g sugar stove;
hot pepper pod;
50 ml of 9% vinegar vinegar.
Method of preparation
1. Wash the eggplants, cut the stem and cut them into centimeters thick. Put them in a bowl, sprinkling salt on each layer of vegetable. Leave everything for half an hour.
2. Free the red pepper from the stem. Clean out the seeds and wash. Vegetable pulp cut into large chunks.
3. Clean hot pepper with gloves. Remove the stem and partially clean the seeds. Cut off the internal partitions. Disassemble the garlic, clean them from the husk.
4. Red and hot peppers, garlic, twist in a meat grinder. In the vegetable mixture, pour vinegar and vegetable oil. Add sugar and mix.
5. Rinse the eggplants under the tap, squeeze and fry in a deep frying pan in a large amount of oil to a light golden color. Take out the eggplant circles with a skimmer and lay them on a sieve on a sieve so that the excess oil is glass.
6. Wash and sterilize jars in the oven or over steam. Dry the glass container. At the bottom of each jar, lay out three eggplant mugs. Top with a couple of spoons of tomato fill and tamp lightly. So fill the jar to the top, alternating layers of eggplant and pouring. The top layer should be shading. Roll up tightly with lids and store in cold storage.
Recipe 2. Snack “Techin language” for the winter of zucchini
Ingredients
kilogram of young zucchini;
5 g ground red pepper;
kilogram of fleshy tomatoes;
70 ml of vegetable oil;
paprika pod;
70 ml of 9% table vinegar;
garlic - 50 g;
100 g of cane sugar;
salt - 30 g
Method of preparation
1. Sweet pepper and my tomatoes. Cut a stem from the pepper and clean the seeds. The flesh of the vegetable is cut into four parts. Cut tomatoes into halves. We twist the vegetables in a meat grinder. Pour the tomato mixture into a suitable size pot. 2. Put salt, granulated sugar and tomato oil into the tomato. We put on the stove, bring to a boil and cook on low heat for ten minutes.
3. My squash, wipe with a towel, cut into large oblong bars. From the elderly zucchini peel cut off.
4. Put the zucchini in a warm tomato sauce and cook, stirring occasionally, for about 20 minutes, on low heat.
5. Garlic is released from the husk and passed through the press directly into the pan with a snack. Pour red ground pepper here. Stir and simmer for five minutes. Pour in vinegar, cook over low heat, covered with a lid, just a couple of minutes.
6. Spread the finished snack in sterile dry jars. Immediately roll up and turn it over tightly. Cover with a warm blanket and leave to cool.
Recipe 3. “Teschin tongue” appetizer for the winter from eggplant especially hot
Ingredients
two kg of eggplants;
Spoon white sugar;
half a kilo of fresh tomatoes;
5 g of salt;
500 g of sweet pepper;
60 ml of vegetable oil;
three heads of garlic;
120 ml of table vinegar;
150 g of bitter pepper.
Method of preparation
1. Wash eggplants, wipe with a napkin, cut the stem and cut the vegetable into thin strips. Put in a deep bowl, sprinkle each layer with table salt. Leave the vegetable for half an hour.
2. Wash tomatoes, pour boiling water and peel. Each tomato is cut into four parts. Bitter pepper free from the stem. Seeds do not remove. Garlic peel. All vegetables except eggplant twist in a meat grinder.
3. Put the eggplants in a colander and rinse under running water. Squeeze the eggplants and fry in a large amount of oil on both sides until light brownness.
4. Banks wash, sterilize over steam or in the oven. Drain.
5. In tomato puree add vegetable oil, sugar, vinegar and table salt. To stir thoroughly.
6. Pour into each jar two or three tablespoons of tomato mixture. Top with a few eggplant plates. Add tomato sauce again. Spread the ingredients in this order until the pot is full. The last layer should be a tomato mixture.
7. At the bottom of a large pot lay a cloth. Put on her banks with a snack. Cover them with lids. Pour the water to the level of the hangers. Put on a slow fire. Half-liter and liter jars sterilize half an hour. 8. Use special tongs to remove the jars from the pan, roll them up tightly, turn them over and cover with a blanket.
Recipe 4. Snack "Teschin tongue" for the winter of zucchini with carrots
Ingredients
three kilograms of young zucchini;
180 ml of 9% table vinegar;
three carrots;
100 grams of garlic;
50 g of coarse salt;
three pods of sweet pepper;
a glass of vegetable oil;
half a kilo of tomato paste;
180 grams of sugar;
pod pepper hot.
Method of preparation
1. Clean and wash all vegetables. Zucchini slice along thin plates. Then cut them in half, so it will be more convenient to eat them. Grind carrots on a grater with large sections. Put the peeled garlic cloves into a blender container and chop into small pieces. Sweet pepper chop into thin strips.
2. Finely crumble the pod of hot pepper, after putting on gloves, so as not to get a burn. Put all the vegetables into a large saucepan. Add sugar and salt. Pour in vegetable oil and vinegar. Stir and leave for an hour for squash to make juice.
3. Cook over low heat from the moment of boiling for forty minutes, stirring.
4. Wash jars with soda, rinse thoroughly and sterilize.
5. Spread the hot starter in sterile jars and cork tightly with tin lids. Banks to turn, wrap in a blanket and leave to cool.
Recipe 5. Dietary snack “Teishchin tongue” for the winter of eggplants for the winter
Ingredients
two kg of eggplants;
salt - 50 g:
A pound of sweet pepper;
200 g of sugar;
four pods of hot peppers;
vinegar - 100 ml;
garlic head;
two kg of fresh tomatoes.
Method of preparation
1. Eggplant wash and cut into thin circles. Cut out the pods from the sweet pepper pods, clean the seeds and cut into four parts. In hot pepper, cut out the stem and partitions. Garlic clean. My tomatoes and cut into four parts.
2. Eggplants are poured with salt and left for half an hour. Garlic, sweet and bitter pepper grind in a meat grinder. Then we twist through a meat grinder fresh tomatoes. Combine mashed peppers with tomato sauce. Mix and set on fire. As soon as the mixture begins to boil, add sugar, vinegar and salt. Cook for 20 minutes, stirring. 3. Eggplants are washed, outdated and laid out in a mixture of tomatoes and peppers. Simmer on low heat for 20 minutes. Put the ready snack hot on the banks and roll up the lids. Overturn and cool, wrapped with a blanket.
Recipe 6. Snack “Teschin tongue” for the winter from zucchini with tomato paste
Ingredients
three kg of young zucchini;
vinegar;
kg of sweet pepper;
garlic - a few cloves;
sunflower oil;
salt;
powdered sugar;
spices;
120 g tomato paste
Method of preparation
1. Squash my and cut into small cubes.
2. Extract seeds from sweet pepper. Rinse and grind in small pieces.
3. Hot pepper and peeled garlic are twisted in a meat grinder.
4. Crush the rest of the vegetables with a combine. Connect with a mixture of peppers. Add a small amount of tomato paste, salt, add sugar to taste and pour in vegetable oil. Put the pot on a small fire and bring to a boil. Stew vegetables for 20 minutes.
5. Banks are sterilized and dried. Add boiling vinegar to the boiling snack, stir, cook for another couple of minutes, and arrange in a hot pot. Roll, cover with a warm cloth and leave to cool completely.
Snack for “tongue tongue” for the winter - tips and tricks
- Hot pepper add, based on the taste preferences of your loved ones.
- Treat hot pepper only with gloves, so as not to get a burn.
- Add spices and spices to your taste, giving the dish a new flavor.
- You can not add vinegar, but in this case, banks with snacks must be sterilized.
