Vegetables contain all mineral substances, necessary for food of the person, – potassium, calcium, magnesium, phosphorus, iodine, iron, copper and also vitamins A, In, With, E and others. The pectinaceous substances which are contained in vegetables increase motility of intestines and strengthen a zhelcheotdeleniye therefore they are often included in dietary menus. Vegetables are useful in a boiled, fried and tinned look.
It is required to you
- For mixed vegetables in batter:
- 1 cauliflower;
- 1 squash;
- 1-2 paprikas;
- 1 Brussels sprout;
- 3-4 tomatoes;
- vegetable oil.
- For batter:
- 4 eggs;
- 1 glass of flour;
- 2 tablespoons of sour cream;
- salt;
- black sprinkling pepper and spices to taste.
- For milk sauce:
- 1 tablespoons of flour;
- 1 glass of milk;
- 5 tablespoons of a desi.
- For tinned mixed vegetables (on a one-liter jar):
- 2-3 tomatoes;
- 2-3 cucumbers;
- 100 g of a cauliflower;
- 2-3 garlic gloves;
- 1 paprika;
- 1 carrots;
- 4 small heads of onions;
- 1 bud of a carnation;
- 2 umbrellas of fennel;
- bay leaf.
- For marinade (on 1 l of water):
- 3 tablespoons of 9% of vinegar;
- 2 tsps of salt;
- 1 tsps of sugar.
Instruction
1. Mixed vegetables in a klyarevymoyta vegetables under flowing water. Cut tomatoes and a squash on small pieces, sort a Brussels sprout on cabbage stumps, and color – on inflorescences. Put on fire a pan with cold water, boil and lower in it for 3 minutes a color and Brussels sprout. Then cast away them on a colander and wash with cold water. Shake up eggs in foam with sour cream salt, a black sprinkling pepper and spices. Pour flour and continue to shake up before formation of magnificent weight without lumps. Warm vegetable oil in a frying pan. Dip vegetables in batter and fry in the heated oil on both sides before formation of a ruddy crust. Then spread on a towel or a napkin to remove surplus of oil. It is necessary to serve mixed vegetables in batter with sauces.
2. Dairy to a sousprozharta also part a flour tablespoon with the same amount of oil with hot milk. Pour in it gradually. You cook sauce on silent fire of 10 minutes, continuously stirring slowly. Then salt to taste, add the remained desi and properly stir.
3. Tinned vegetable ассортиХорошо wash out vegetables and fennel. For conservation it is better to choose cucumbers and tomatoes the small size. Sort on inflorescences color cabbage. Remove a seed box from paprika and cut it on several strips. Clean garlic and onions. Cut carrots with circles. Lay on a bottom previously sterilized banks a carnation, fennel, garlic and bay leaf. Then fill to top to bank with vegetables. Make marinade.
4. Marinade for a konservatsiivleyta in a pan water, add sugar and salt and bring to the boil. Then boil marinade of minute 2, remove from fire, pour in vinegar and carefully stir. Fill in with a warm marinade vegetables. Pour it in the middle banks that walls got warm evenly. Cover to bank of in advance sterilized and put mixed vegetables in a pan with hot water, it has to cover a coat hanger banks, but not reach a centimeter neck on 2. Bring to the boil and sterilize the jar with mixed vegetables within 10 minutes. Then remove a pan from fire, take to bank and roll up. Turn upside down and leave before full cooling.