Caviar from patissons is a rather unpretentious and tasty dish, which is easy to make at home. There are many ways to prepare it, but the principle of all recipes is almost the same. The only difference is that some technologies include pasteurization, and you can add different ingredients. Let's find out already how to make caviar from patissons.
Recipe for caviar from patissons
Ingredients:
- fresh patissons - 1,2 kg;
- bulb - 3 pieces;
- tomato puree - 4 tbsp. spoons;
- vegetable oil - 2.5 tbsp. spoons;
- vinegar 3% - 1 teaspoon;
- spice.
Preparation
Patissons washed, wiped with a towel, cut off the tail and shinnings fruits in circles. Then put them on a baking sheet and bake until ready. After that, we cool and twist the vegetable in the meat grinder. Bulbs are cleaned, chopped thin half rings and wessed until soft in tomato puree. Ready roast combine with vegetable mince, prepare the mass until thick, adding spices and vinegar to it. We cool the prepared caviar and spread it over clean cans.
How to cook caviar eggs?
Ingredients:
- squash - 4,5 kg;
- fresh tomatoes - 1,5 kg;
- bulb - 1 kg;
- carrots -1 kg;
- garlic - 5 denticles;
- Bulgarian pepper - 1 kg;
- dill and parsley - 1 bunch;
- spice;
- hot pepper - 3 pcs .;
- granulated sugar - 75 g;
- salt - 100 g;
- vegetable oil - 250 ml;
- apple cider vinegar - 50 ml.
Preparation
Bulbs are cleaned, shredded and wessed on the oil until golden. With the scallops we remove the cuticle, cut them into plates with a thickness of about 1 centimeter and fry until soft in another pan. Carrots are cleaned, chopped in circles, and the Bulgarian pepper is processed and cut into 4 parts. Then cook the vegetables separately until browning. Garlic clean. Further, all prepared vegetables, tomatoes, garlic, hot pepper, parsley and dill are passed through a meat grinder with an average grate. Banks pre-washed and sterilized in a hot oven for 20 minutes. The lids are washed and boiled for 10 minutes. To the twisted vegetables, add salt, sugar, pour vinegar, throw hops-suneli and cook for 5-7 minutes after boiling. We spread the hot caviar in jars and roll them.
Caviar from patissons in the multivark
Ingredients:
- patisson - 1 piece;
- Bulgarian sweet pepper - 2 pcs .;
- carrots - 2 pieces;
- tomato - 4 pcs .;
- bulb - 2 pieces;
- garlic - 3 cloves;
- vegetable oil - 4 tbsp. spoons;
- spice.
Preparation
Patissons washed, cleaned and cut into large cubes. Carrots and onions are also cleaned and cut into slices. Sweet pepper is processed from seeds and shredded straws. Tomatoes scalded with boiling water, remove the cuticle and cut the flesh into cubes. Then we pour a little vegetable oil into the multivach bowl, spread the vegetables, sprinkle with spices, close the lid of the appliance, select the "Plov" program and prepare it before the end of the regime. After that, we shift the vegetable mass into the bowl of the blender and beat it to a puree state. We put the caviar in cans and store it under the closed lid in the refrigerator for no more than 4 months.
Caviar from patissons with mayonnaise
Ingredients:
- patisson - 3 kg;
- bulb - 1,5 kg;
- mayonnaise - 250 ml;
- tomato paste - 300 ml;
- vegetable oil - 150 ml;
- granulated sugar - 0,5 items;
- salt - 2 tbsp. spoons.
Preparation
We cut the patissons with mugs, fry in vegetable oil until golden and pass through a meat grinder. Then add roasted onions, sliced greens, squeezes garlic, put spices, sugar, tomato paste and mayonnaise. All a good mix, boil for 5 minutes, pour caviar on jars and roll up the lids.