Saute will perfectly decorate and diversify your menu. We offer you some interesting recipes.
Recipe for sautéed zucchini
Ingredients:
- bulb - 1 piece;
- zucchini - 500 g;
- sweet pepper - 1 pc .;
- carrots - 1 piece;
- spice;
- greenery.
Preparation
All vegetables are washed, processed and cut into small cubes. Then put the onion in a frying pan and let it pass for 5 minutes in oil. After that, add carrots, peppers and fry until soft. Next, shift the vegetables into a deep bowl, and in the same pan, simmer until the zucchini is transparent. Now return the fried vegetables, mix and stew everything under the lid for 30 minutes on low heat. Season the dish with spices and let the saute stand for 15 minutes. Further, we spread it on cans, cover with lids and sterilize 10 minutes in boiling water. After that, carefully take out the jars, roll them up with covers, turn them over, wrap them in a warm blanket and leave them to cool completely. When serving, lay the vegetable sauté in a bowl and sprinkle with crushed fresh herbs .
Recipe for sautéed aubergines for the winter
Ingredients:
- eggplant - 2 kg;
- Bulgarian pepper - 5 pcs .;
- tomatoes - 1 kg;
- carrots - 6 pcs .;
- hot pepper - 1 piece;
- bulb - 2 pieces;
- salt is large - 2 tbsp. spoons;
- white sugar - 50 g;
- vegetable oil - 100 ml.
Preparation
All the vegetables are thoroughly washed and processed. Then cut them into small cubes or thin circles. In the cup of the multivarka pour the sunflower oil, lay the onion and pass it in the "Bake" mode to transparency. After that, throw the carrots, the Bulgarian pepper and mix well. Above lay eggplants, podsalivaem them lightly and cover with a layer of tomatoes. Close the lid of the device, select the "Quenching" program and set the timer for 1.5 hours. By this time we prepare banks, sterilize them and throw in each little sugar and salt. Then we spread the vegetable saute into a clean container, roll it up, turn it over and wrap it in a blanket. After cooling, we move the jars to the cellar or store the snack in the refrigerator.
The recipe for a sauté in a multivariate
Ingredients:
- zucchini - 2 pcs .;
- carrots - 3 pieces;
- Bulgarian pepper - 2 pieces;
- bulb - 1 piece;
- ripe tomato - 1 pc .;
- vegetable oil;
- greens - 1 bunch;
- spices and sugar.
Preparation
We spread the cup of the multivarka thoroughly with vegetable oil and lay out the tomato, cut into circles. Next, throw a pinch of salt, sugar and distribute slices of courgettes. After that, add crushed carrots, peppers, onions and close the lid of the device. Expose the program "Quenching" and track about 45 minutes, depending on the power of your model. When serving, sprinkle with greens.
Chicken Saute Recipe
Ingredients:
- chicken breast - 1 piece;
- carrots - 1 piece;
- water - 3 tbsp. spoons;
- zucchini - 1 piece;
- Fresh mushrooms - 200 g;
- Bulgarian green pepper - 1 piece;
- tomato - 1 pc .;
- spice.
Preparation
We process all vegetables and cut them. Chicken meat rinse, cut into cubes and brown with warm oil. Then add shredded carrots and stirring, stir fry for 5 minutes. Next, throw the mushrooms, chopped plates, then zucchini and tomato, grated through a sieve. After another 5 minutes, add crushed peppers and onions. Thoroughly mix the vegetable sauté, pour a little filtered water and stew for 10 minutes, covered with a lid. As a side dish, we serve boiled rice or vermicelli, if desired.