Time to make billets from zucchini

June is the month of summer, when an amazing vegetable ripens in the beds - a vegetable marrow. Do not love zucchini - it's impossible. It can be cooked, as you please the soul. And while this dish will necessarily cause a lot of positive emotions in those who taste the food. And what splendid blanks of zucchini make mistresses for the winter - one delusion! It is impossible to convey the taste of a pickled or salted zucchini. And there is nothing to compare with. Marinate this vegetable is mostly cut into thick rings. Marinade use the same as for cucumbers. If you want to surprise, then instead of the usual transparent marinade, pour the chopped zucchini with tomato sauce. And it is better to add vegetable stuffing. These blanks from courgettes are called a layered marinated winter salad. All because the zucchini is stacked and minced vegetable in a jar with layers. Vegetable stuffing consists of carrots, onions, tomatoes, celery and greens. After the layers are laid, it is necessary to sterilize the cans in boiling water. By the way, you need to be able to sterilize zucchini in tomato sauce or vegetable mince. It is important not to overstrain the preparation and not to digest the vegetables. A half-liter jar with salad is sterilized for about 90 minutes, and a liter bottle will take 120. After sterilization, the jars are tightened with lids and turned upside down until completely cooled.

Those who are fasting in the spring before Easter, we advise you to cook caviar caviar. These pieces of zucchini will definitely taste. Caviar turns tender, with a refined aroma, arouses appetite, and a wonderful taste. In addition, caviar is not a calorie, but with hunger copes quickly and for a long time.

Cook caviar simple. It will take 6 kilograms of the main vegetable and in addition to it for a kilogram of onions and carrots. These ingredients must be passed through a meat grinder, and then, after placing in a saucepan, cook for at least 2 hours. At the beginning of cooking vegetables are salted to taste, sugar (1 glass) and vegetable oil (1 glass) are added. After the end of the two-hour cooking, 0.5 liters of tomato sauce or tomatoes turned into puree should be added to the caviar. After the addition of tomatoes, caviar is cooked for another 40 minutes. Cooked caviar can either be rolled into cans, or, after cooling, serve to the table.

Before starting to prepare caviar, listen to advice. Firstly, it is necessary to cook caviar only in an iron aluminum saucepan. Otherwise, the caviar will burn and it will be bitter. Secondly, if caviar is cooked from zucchini already the second crop, then with a vegetable, before grinding in a meat grinder, you must cut the skin and remove the grains. Thirdly, in order for caviar not to burn and evenly prepared, it is necessary to stir it periodically with a wooden spatula (not iron).

In general, the zucchini is excellent in any dish. From it prepare and snacks, and the first dishes, and side dishes, and salads. Recently, conservation and procurement of zucchini for the winter do housewives less and less. Today, in honor this vegetable is freezing. And this is true. It is proved that in a frozen vegetable much more useful components remain, than in its canned analog. The main thing is to properly freeze and know how to defrost.

There are also plenty of options for freezing zucchini. Before starting to prepare the vegetable for freezing, it should be clearly defined for what purpose it is harvested. If in the winter plans the vegetable marrow is fried in a frying pan, it is better to cut it with rings. If the family likes to eat zucchini stew, then it's best to freeze already cut cubes zucchini. Another option for freezing - it's blanks from courgettes for cooking, for example, all kinds of hot salads. Zucchini, if you take out the middle and shape the boat, it can become an excellent tartlet for salad or serve as an original dish for some dish. By the way, in the form of an already prepared boat, you can vegetable and freeze.

As for defrosting, it should be done in the refrigerator, and not at room temperature. Defrost completely zucchini is not necessary. Otherwise, during heat treatment, it will lose shape and beautiful appearance.

Freeze all kinds of blanks from courgettes to be portioned, preferably in a special container or tightly closed bags. Portions should not be very large. It is better that the vegetable is enough for one cooking.

And it is very useful to drink squash juice. How many vitamins and trace elements in it - not count! And the secret of youth is hidden in the zucchini juice. Fresh, only squeezed juice is more useful than canned. Therefore, if you want to rejuvenate (and zucchini juice contributes to it) drink it to health! Especially since courgettes are not transferred until the fall.