kirch
And I haven't turned over for a long time
Tanya-Fanya
And I still turn it over to play it safe, suddenly the screw cap is not tight enough.




Quote: Palych

svetta, there will be no time and place on the stove. And what, it will not stand in the refrigerator for a couple of days?

I do this sote for food and without vinegar. I transfer it to a glass container with a plastic lid. It stands well in the refrigerator for up to three days.
Palych
That's all, half the dose was closed.
Svetta
Igor, but did not try how it tasted, did you like it?
Palych
svetta, that all to zero in the banks ... so I calculated)), I tried it only before laying a circle, is it not raw. Let's try this Monday ... bang for your tooth? I understand ... dumb)
And there, in theory, in the cans, he has to get there, get saturated with tastes, right?
Svetta
Igor, in fact, this is an immediately ready-made dish, because we cook eggplants in sauce until tender. Therefore, it, like Givech, can be eaten immediately, and in cans in winter it will taste exactly the same as in summer.
Palych
svetta, not vkurse, bitter pepper, I wanted to replace with dry chalk from the package, how much is equivalent? About. Tea room?
Svetta
IgorI don't know, honestly.
kartinka
And I, with the same question, closed my daughter's 2 portions, it turned out very tasty! I came home, I twisted everything, threw myself, but there is no bitter pepper, what should I do? Put everything in the refrigerator until tomorrow - in the morning I'll go to the market for Chile, or cook-twist without it? Or replace with ground




And another question about slicing eggplant - I have everything purchased from the market, I saw eggplants today, it is much cheaper, they need to be cut off and not mugs will turn out, but pieces - what size is better to cut them?
Palych
kartinka, sweet red bulg. pepper is not so sweet, unlike green-yellow, it has bitterness (as for me) and it is quite enough for us, especially with gastritis we will get carried away with spices, especially with bitter peppers. Without fanaticism, clean the insides of peppers, grains (there is all the bitterness) and approx.
Ground is a good substitute, but how much is needed ... xs ...
francevna
I added ground hot red pepper to the sauté. How can you tell how much? As much as your stomach allows. When I cook, I taste it.
kartinka
francevna, allochka, I thought that I didn't eat very spicy, but I made chili jam, there are already 2 cans, and I can't resist spicy and tasty, I eat with everything, so the taste is not always the right guide. Saute - what I did in the morning exactly according to the recipe - it also does not come off, and I want to make without eggplant - sauce, the recipe - a bomb, sooo tasty, I'll take it as a basis and make it with carrots and onions - based on the sauce - but is it enough in this case (if you take 1.5 kg of carrots and onions) boil for 20 minutes and roll up? I will roll as much of this goodness as I can




Thought-thought-that I would sit in vain. Nakosyachila with this portion - what to do, here, boiled 6 liters without bitter pepper - sprinkled a teaspoon incomplete - it seems there is a little pungency, poured it, wrapped it up.
I'll go to the market again tomorrow, pick up some tomatoes, make a sauté and cover them with sauce. The filling comes out very tasty. Well, the mowing 6L will slowly go away over the winter. Thanks for the recipe
Svetta
Marina, oh, it's great that you close so many options - and with pepper, and without pepper, and sauce. There will be a choice in winter! Have a delicious winter!
Eugene
svetta, thanks a lot for the recipe! I made half a portion, the sauce turned out to be thick, the tomatoes were cream.

Eggplant sote
Svetta
Evgeniya, beautiful bvnochki! To your health!
kartinka
svetta, I want to thank you again for the recipe. I just started to make vegetable preparations and On its basis I made sauté from carrots, from beets and cabbage everything turned out very tasty, from eggplant I made two slices - large and small.
Svetta
Marina, a very interesting variant of sote, tell us in more detail: where are the carrots, instead of eggplant, or what?
kartinka
svetta, all that I added-instead of eggplant-where the carrot is just a lot of it, the rest is according to this recipe
Eggplant sote
This is already on the shelf, I did not disassemble the row, so I wrote - a honeycomb of carrots
Svetta
Marina, how will you open it in winter, share your impression, okay?
kartinka
A very good ratio in the recipe, I made the sauce separately
Why wait for winter - we already ate three cans - while eating, I twisted and twisted them. It turned out very tasty, the carrots were juicy, and with rice and pasta and buckwheat it went well, they didn't eat with potatoes, but potatoes are such a thing, everything goes well with it.




Compared to the eggplant sauté, the consistency is denser, and the taste is just right, it did not change anything
Svetta
Thanks, probably, and I'll make myself with a carrot.
kartinka
svetta, I decided - once everything turned out deliciously from the beginning - not to look for goodness - in any case, with many vegetable treats - as for me - it turned out much better
It's also interesting with beets - we did half a portion at first and opened the cans after a few days, actually saute of eggplant and variations - all our vegetable preparations. True, there are also peppers (like a globe), beets (although they take up space, but a very convenient thing at hand) and cucumbers-tomatoes. Now I switched to sauces. Although for the first time I made cucumbers in a cube - in a salad - they did not open it yet and made several jars of salad with onions and dill in a shtab - but you see, I digested them under pressure - they opened the jar, and they are soft - I blended them and added daddy spoons to my mayonnaise - it turned out very sincerely, I especially liked the mayonnaise on pea water - if for a sandwich with sausage - the taste of meat salad is now a forbidden jar for everyone, and not fu - boiled cucumbers
Svetta
Marina, well done, experimenter.
Lerele
svetta, I was going for a long time and now I did

Eggplant sote

I also thought, well, what is special there, that they are so praised, but how I did it, I gasped, everything was so well selected in composition, it’s delicious, words cannot convey.
And the sauce even without eggplant is very successful, I want to adapt it for pizza

Thank you!!!!!!

This is from two small eggplants, the rest is counted by weight.
Svetta
Lerele, oh, it's great that we finally tried it! This is really a very successful recipe for the balanced taste of the sauce. Here many girls write that they make one sauce and then use it as they please.
Tanya-Fanya
svetta, so tasty sote that the cans of this year of conservation have already become empty and I am in a hurry to refill them while the vegetables are cheap.
Thanks again for the awesome recipe
Svetta
Tatyana, wow, has this year's conservation already gone to be eaten? Cool! I haven't finished rolling the season yet, but you've already started eating. But on the other hand, you can roll a saute into the empty jars. Class!
Tanya-Fanya
svetta, it cannot be very tasty, otherwise it is a vicious circle: spin, ate, spin again and ate again
kartinka
Tanya-Fanya, to us it was-tried. ....
Parallel
It's October 22nd. Normal people are already trying everything, but I just decided to twist it)) I am lazy this year, I haven't twisted anything, since that year there is still half a cellar left. But past your recipes, Sveta, I can't get past even the laziest year))) I tried to roll up a saute. The sauce, of course, is just a bomb! Especially taking into account a slightly increased dose of hot pepper)) the deliciousness is incredible, she took away her plate from the older children, and they all resented why she put so little))) Eggplants - I haven't tried a single piece yet, I got carried away and rolled everything up, but in them- then I'm sure I love blue. True, I went for vegetables, hoping for memory, but in vain - instead of three kg, I bought two eggplant. But I also rolled up a whole can of sauce. It will be great for pizza.
Well, now I’ll still go and close yours. My eldest daughter and I are just fans of it)) I now close it with three-liter cans for the winter, why waste time on trifles))
Svetta
Gulya, well, here's a hostess, so a hostess, you still can't finish seaming. Roll, if there are vegetables and cans, winter will say thank you.
francevna
svetta, today for dinner I opened a liter jar of your eggplants. It turned out so delicious. Thank you.
Svetta
Alla, to your health!
Oroma
svetta, Today I opened a jar of eggplant for this recipe! And then I just roll up and distribute everything. Sometimes I myself will not try. I really liked Saute. I even had to put the jar away so as not to eat everything at once. Therefore, next year I will plant eggplants and will do more
Tanya-Fanya
Oroma, have you just opened the first jar ??? Lucky! And we have already emptied all the jars 😢 hefty delicious 👍
Svetta
Oroma, Olga, be sure to close more of this blank in the summer, it always helps!
Tanya-Fanya, Tanyusha, and you roll up a little more, otherwise it's a mess - winter is in the middle, and sote has already ended.
kartinka
svetta, and I want to check in - I closed and sauté and instead of eggplant - with carrots - it's very tasty, I've done a lot, so while there is a stock, both types are equally tasty. Thank you
Svetta
kartinka, Marina, how interesting - with carrots. I will definitely try in the summer, thanks for sharing.
Palych
svetta, I had to sign everything (((
In general, I made a half portion, how many of these screw jars should have turned out? And, most importantly, what is this? Sote?
Right now I'll take a photo ...
Eggplant sote
Svetta
Igor, very similar to sote. If a half portion, then this is exactly 3 liters +/- 100 g. If the cans are 1 l-950 g, then these are three cans.
Palych
svetta, no, a can is about half a liter, it is not written on it ... 420-450 can ... Givech is well identified, but these are somehow bright red, in the photo in the subject, others have a more yellow color, calmer. We have sharp blue circles, such as a "light", maybe they are ((, we can't open them in vain and it is not desirable to open them in vain if that is a "light" ((.
Svetta
Igorthen I don’t know. Open it, try it. If spicy, then gradually add to the borscht, to the vegetable stew. You can even smash it into caviar with a blender and eat a little, you won't notice it.
ksyushik
svetta, thanks for the recipe.
Made 15 jars. I hope they will stand. Tried the rest, very tasty. I will probably do more ..
Svetta
Oksana, do not even hesitate, do it again! In winter, banks will fly away and you won't notice!
Tanya-Fanya
svetta, eggplant now costs mere pennies! It is with pleasure that I make your sote again and send you a big hello with gratitude
Bul
svetta, I love non-stained recipes. I want to cook. And if you don't add garlic and hot pepper? Will the sauce remain balanced and tasty?
Svetta
Tanya-Fanya, glad that the recipe stuck, delicious winter!
Bul, I don’t put garlic at all, my husband cannot. I add bitter pepper if I don’t forget. So cook as you need it, it will be delicious!
Vladimirovna
svetta.. make today saute half a portion. The taste is excellent. Tried the leftovers hot, class! Only my eggplants almost fell apart. Did I do something wrong? I would like the eggplants to keep their shape. Maybe I've overcooked. Or is it due to the fact that I poured the vinegar 10 minutes before the ends of the cooking?
Svetta
Vladimirovnaprobably because of the vinegar, yet it does not allow the vegetables to cook quickly. Well, they could also thinly slice the eggplants, so they were overcooked. Or it was boiling strong. Or bakla with tender flesh, such as white.
There could be several factors, analyze.
Why did you pour in vinegar at the end? I have it written right away.
Vladimirovna
The light did not boil very much. Poured the vinegar at the end so that it does not evaporate. The eggplants were large and cut the washers a little more cm. The next portion I will try to take into account all these "little things". But still it turned out very tasty. Thanks for the recipe.

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