Caviar with mayonnaise - not overseas, but very tasty

Another dish of zucchini enjoys special love and popularity. Especially love this dish, those who prefer low-calorie food and vegetable dishes. It's about caviar.

Very tasty, nutritious, beautiful in appearance and almost not reflected in the shape of cabbage caviar deserves a standing ovation. It is appropriate to submit this caviar to the festive table, and it is often included in the everyday menu. And as a supplement to sandwiches, it is quite suitable.

Zucchini - vegetable summer. However, this does not mean that cooking caviar from courgettes during the winter is impossible. Frozen preforms of this vegetable are also quite suitable. However, on the other hand, why should you bother in the winter with cooking, if in the summer it is quite possible to cook this caviar in the required quantity and roll it into the cans. And when winter comes, at any time if desired, you can open a jar of caviar and taste its delicious relish.

There are several options for cooking zucchini. At least every landlady has her own recipe written in her notebook. One of the dishes worthy of attention is caviar with mayonnaise. It does not sound very familiar. Yes, many are surprised to learn that mayonnaise is a part of the necessary ingredients of zucchini caviar. However, the taste of the ready-made dish with his participation really is astounding.

So, caviar with mayonnaise is prepared quite simply. Of course, it is necessary to start with the preparation of all the necessary ingredients. It will take 6 kilograms of prepared zucchini, 1 kilogram of onions and 6 pieces of large carrots.

Zucchini should be thoroughly rinsed under running water. After it necessarily cuts the skin and cut out the seeds. If you use the young zucchini of the first harvest, then you do not need to remove the peel or the grains. Onions and carrots are also washed under running water and cleaned.

Next, you need to grind the prepared vegetables with a meat grinder. Use a combine or a blender with a special nozzle to make mashed potatoes for grinding. Only a meat grinder will do.

Shredded vegetables should be transferred to a large unleaded pan. To them, add 2 tablespoons of salt and a glass of vegetable oil and sugar. All this mix and put the pan on fire. Now it is necessary that the caviar with the mayonnaise boil. Fire under the pan should be medium. Periodically, the brew should be stirred, so as not to burn. To do this, you need to use only a wooden spoon, not iron.

Once the caviar boils, the fire should be reduced, cover the pan and cook after 2 hours. Also, do not forget to stir the caviar. If you ignore this rule, the mass will burn, and this will lead to the appearance of a bitter taste.

As soon as these two hours expire, to the vegetables you need to add half a liter of tomato paste, tomato sauce and mayonnaise 67%. The mass is well mixed and after a stew for another 40 minutes. Once the time is up, the eggs can be turned off. To the table it is served only in a cooled form.

If squash caviar with mayonnaise for winter is harvested, then the brew should be immediately poured over clean already sterilized jars and rolled up as quickly as possible with lids. The rolled cans are turned over and covered with a towel or blanket. It is in this position that they are left for some time until completely cooled. Approximately in 12-14 hours, the cans can be turned and put into a cabinet with workpieces for the winter.

I would also like to say that this caviar with mayonnaise will conquer by the fact that it is prepared completely without vinegar. It's no secret that the use of vinegar in cooking is very harmful to the human body. So, this caviar can be eaten without fear for one's health. Even small children can give it to eat.