Antonovka
Palych,
Igor, I also put an apple one and did not increase the amount, but I have to eat, and not under a spin

And here's another wonderful site for counting vinegar

🔗

Palych
While I was writing, I dreamed and ... got ready.
I mixed it, added 1 clove of finely chopped garlic (semi-marinated, it tastes as vigorous as fresh), threw a leaf of laurel (but in theory it should have been put down immediately) and a pinch of black. pepper (Schaub was Feng Shui).
There is a lot of water! Well, with half the mass, so it should be ??? My tomatoes were juicy, should they be more plastic?
Who can measure by weight? To me these things are not comme il faut to guess !!! Various onions, blue, tomatoes. Although the proportions. How many grams of something .... about +/-.
Svetta
Igor, thanks for the weighed amount, it is possible that it will be very useful to someone. I add spices immediately, put lavrushka and allspice peas. Sometimes I put some finely chopped bitter pepper. The garlic will be very appropriate, but I don't use it, my husband can't.
When done once, you will understand what needs to be added to your taste. Good luck! And bolder in experiments, do not stick to the recipe right up to the gram.

Well, while I was writing, everything was already prepared. To make it less liquid, increase the eggplant a little (if you do it in a cartoon).
Palych
svetta, yes, everything has already happened. 10min + and turned it off ... opened the lid and wait ... can I put it hot in a bowl and on the balcony for cooling? Or let it be in a multi bowl ... not everything go sour there?
Right now I'll take a sample)), just the time for a snack.




Tasty, swallowed)
What are my mistakes. The onion, although not so coarsely cut, crunched. Tomatoes are clearly bursting, from them only skins. We must take harder ones, and not watery ones like mine. All moisture from them. Eggplant norms. on the verge of spreading, the pepper is excellent, but in the trail. cut larger. Sweet. Sugar norms. And the salt is good. Garlic is not felt, only a slight pleasant aftertaste on the palate with bitterness. Not sour, but I don’t know I can store / preserve this and it’s not enough, does it explode?
I'd put the bow first and a little larger. I read Admin preparing soups / borscht without water (it is poured at the end of cooking), there is always onion first!
Would increase the number of eggplant by 50-100g. yet this is basic. Tomatoes are harder or at the very top. Do not pour a lot of oil at once (half), let the onion fry a little / s. There is enough of its juice. And for a variety of colors - yellow bulg. pepper / and tomato.
In the evening, ch. the expert will give his opinion!))
Antonovka
And I have very little liquid (it suits me), I think that because of the cherry tomatoes
Svetta
Igor, well, that's nice that the first pancake was not lumpy. I advise you to take tough tomatoes, cream is better, or a little brown, as they are already selling now. Such tomatoes will give little liquid. And no matter where you put the tomatoes, they will still give juice from salt and temperature. You can tire the onion a little first, or cut it a little smaller, the stoby was softer. Do it all to your taste.
I got the recipe exactly as I wrote it and there was a warning not to change the layers. Apparently there is something in this. I've been cooking like this for years. You can try differently.
Palych
svetta, I have already ordered tomatoes that are harder, or I will hold them in the refrigerator later, so that they did not crawl during cutting. And a colored ball. pepper, I liked its taste, it is so baked like on a grill, I can have more. And I will immediately throw the bow, larger, but down. And the tomatoes to the very top. Let the tanut and saturate all the layers. And I'll give you half an hour to build, let them give you their juice.
And I'm afraid that they can take vinegar from my wife's. acidity and feels it strongly ((, I will have to add apple cider on the lower border of it. And try without fanaticism with butter, less and not immediately. For semi-hermetic CF and 30 min.a bit too much. I will reduce it to 20 - 25 minutes. incl. heating, it is better for half an hour then it will sweat under the lid ... or stir it more carefully, I can't do it gently ... I have to ask my neighbor with a light hand)
MouseYulka
Quote: Palych
for food you will have to add it along the lower border and apple
Palych, you can add less to food, especially if there are contraindications. It immediately seemed to me too vinegar, I don't eat like that, and in the winter they opened the can and everything balanced (I took it along the lower border)
Palych
MouseYulka, well, they say that vinegar loses its sharpness when rolled. I had dinner an hour ago with a cooled salad and I think it is quite possible to even half the norm. Tomatoes already give their sourness.
Svetta
Igor, vinegar does not lose its sharpness during rolling, but when insisted in rolling, the vegetables absorb the marinade, so a balanced taste is obtained.
And you already add vinegar for food, well, or do not add at all.
Palych
svetta, ha! They ate it. Everyone liked it very much. Boom to close. And this marinade somehow thickened, absorbed, tasty and said the norms for salt / acid. In general, I scratch the ceiling again.
Svetta
Igor, well, I didn’t even doubt the result! Have a delicious winter with givech!
Palych
Have rolled up and givech (in parallel with sote). Full version. It's still bad that there is no per-gram layout! Blue is different, small and larger, even such are selling right now. The pepper took on colorful and red and yellow and white and bright green ... seemingly nice. Tomatoes are heavy cream, and that's all by sight, three small-medium onions and three, but large chives. Apple cider vinegar, but at the upper rate. A pinch of various spices and laurel. The oil is ordinary, they said it could taste bitter afterwards. In general, I did not calculate and everything did not fit ((, I had to select a part.
Layers lay down in his own way.
I smeared the bowl of the multicooker with a brush teaspoon of oil, although it is a non-stick coating, but the fat does not hurt, because I decided to do the first stage without oil, on my own vegetable juice.
Immediately onions, then dop. product - eggplant, poured with vinegar and sprinkled with salt, two lavrushki, then a layer of multi-colored bulg. peppers and tomatoes on top. Sprinkled sugar on top of them. I put it on heating for half an hour. The blue ones are pickled, the tomatoes melt in sugar, all the layers are soaked.
Then the mode is 90 ° С - quenching for 20 minutes. This is a little less than the author's, but the vegetables did not have time to digest, soften, like "aldente", and therefore the mixing was well tolerated. Salt was poured in front of him. oil, chalice and spices.
The second stage - the same stewing for 20 minutes (but had to be increased to 30, it seemed that they were damp). Although then he made a trace of a new batch, half, then the regime 20 + 20 min. just enough.




I wrote down the layout by weights, based on 1.5 kg of blue ... too much, it didn't fit in 5 hours.
I think it should be:
Eggplant - 1kg
Tomatoes - 700-800g.
Bolg. pepper - 350-400g
Onions - 100-130g.
Garlic and specials - taste.
Svetta
IgorThanks for the weight layout. One of these days I will make givech for seaming and for interest I will weigh everything, then we will compare.
Palych
svetta, yes yes yes ... suspension. I have more pepper than you, twice, but so special. Even I had it not juicy and when cooking it turned out like cardboard pieces, little "meat", that's why I put juicy tomatoes on it, they will juice and soak the pepper anyway, preventing it from drying out.
And the onion was enough 70-100 grams, but I put more, but at the very bottom, to the heating elements, last time it was damp, crunched. Now it is soft, stewed. The tomatoes above are not crushed by anything and should not, in theory, lose their flesh. Vinegar and salt directly on eggplants - they must be marinated and kept in shape.
Palych
svetta, Hi. I climbed the forum and stumbled upon this recipe.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138646.0
I drew attention to the layering of vegetables in a multicooker bowl, they just stole my idea! (Meaning, I thought everything correctly.
The ingredients are the same, and the quantity of peppers and onions, which I intuitively increased (guided by the general appearance). Then I wanted to secretly sprinkle everything on top with chopped herbs and immediately add garlic and spices.
I do not yet understand the considerations when to pour the vinegar.In some recipes right away, in some at the end ... what does this affect? Evaporates, or loses its sv-va, or excessively soaks vegetables, or makes them tight and wooden (like potatoes) What's in theory though?)
Svetta
Igor, I do not quite know about this theory. I do as in my recipe and I am satisfied with the taste and texture of vegetables. They are not made of wood, so why change the order of the vinegar? But if you have doubts, then do what you think is best.
lana light
I did half a portion to eat today. I took medium-sized vegetables, but probably the tomatoes were too juicy - everything was floating in the liquid ... I decided to evaporate for 5-10 minutes at a high temperature, so everything crumbled into porridge ... Well, okay, I presented it like eggplant caviar! I liked the taste!
I will need to take more eggplant next time
Palych
svetta, well, how, weighed? We've again typed on the bulk of the boom groceries to prepare a new portion or two. We liked this givech). Wash, cut, lay in layers in a multi bowl, stir once and .. done.
Svetta
Igor, no, I didn't cook, I closed other blanks. And you do as you did before, why is it so straight to the gram of accuracy, the main principle of action and the final taste. Good luck!
Palych
svetta, listen ... I scored my green tomatoes, wants to sour them, like a pickled salad I read somewhere, in general, what if you put them too?) They are tight, there are brown ones, they are probably sour and pour less vinegar? I wonder if they have time to boil? Never used them.
Svetta
I would not risk in Givech, except to put the most reddened ones. Vinegar as usual. There are many other recipes for green tomatoes.
Palych
svetta, it is clear ... and you do not allow to take the initiative ((, and I would be interested to check what stewed / stewed green tomatoes taste like.
Svetta
Igor, green tomatoes will become softer when stewing, but I would not dare to roll such a givech, just a little for food. There is little acid in them, the taste is neutral.
Palych
svetta, the process has begun. Everything in stages-steps-layers:
1h l sub. oil (grease bowl mv)
135g onion in thin half rings
1kg chopped eggplant
1 st. l coarse salt
50ml apples vinegar 5%
Multi-cook mode 50 ° С 30 min.

At the end of the program, add in layers:
400g chopped bulg. pepper of different colors
800g chopped red tomatoes
3st. l sugar
4 cloves of fine garlic
2st. l finely chopped dill
1 bay leaf
Pinch of pepper mixture (per bag)
Quenching mode (90 ° С) 20 min.

At the end of the program add:
160ml pods. oil (half raff and not raff)
Mixing layers.
Extinguishing mode 25 min.

At the end:
Unfolding on sterile. banks.
Svetta
Igor, surprised by this approach to cooking! Are you a perfectionist or a pedant? I ask kindly, because for a man such research in the kitchen is extremely rare. Women usually cook with a recipe, but not as meticulous. There is 50g more bakla, there is less onion, I forgot to salt it - then I will put it ... somehow, and everything works out!
But thank you so much for describing everything in terms of processes and weight, I'm just sure that this valuable information will definitely come in handy.

By the way, I don't quite understand the meaning of the first stage. Why is this warming up for as much as 30 minutes, if everything has time to prepare without it? Extra time, completely unnecessary.
Palych
svetta, a small "hat" of 5 liters is obtained in the summary tab. more often, but it is impossible to "press". These 30 minutes are just for a kind of languishing and pickling of eggplant and onions, their natural compaction, the formation of juice, because I pour oil in the middle of the cycle.
They closed it in oil an hour ago:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=417357.0
Quick photo:
Givech
Svetta
Igor, but take less vegetables and there will be no such hat and no heating is needed. In my recipe, the optimal quantity for a five-liter multi is just indicated. And pour the oil first, everything will warm up and settle. Why reinvent the wheel and make life difficult?
Palych
svetta, I'm a freelance artist, as I see it))
Svetta
Quote: Palych
I'm a freelance artist, as I see it))
Igor, look at things easier, including recipes!
Palych
Quote: svetta
bakla is 50g more, there is less onion, I forgot to add salt - then I will put it ... somehow, and everything works out!
And that's why the best cooks, pastry chefs, doctors, fashion designers, etc. are men!
In general, you will not understand this.)
Svetta
Quote: Palych
And that's why the best cooks, pastry chefs, doctors, fashion designers, etc. are men!
In general, you will not understand this.)
Hehe!
Palych
svetta, the taste. Bulky onions and eggplants! Pepper - a little crunchy, it would have another 5 minutes, but it will last in the jar. And next. once and put it on top of the eggplant for pickling. Now it is fleshy, not like the one I did before.
It turned out 5 cans of 430 ml each and a little (saucer) to eat.
Svetta
Igor, I did not doubt your result. With this approach!
Palych
svetta, can I have some kind of prize from the author?), I must ask ...
Svetta
Igor, I reward!
Givech
Palych
svetta, tadammm ... my wife in the morning (went home from work) brought another eggplant). Givech and tongues. Boom to cook, for food, and then little remains from the preservation to eat. I love it hot, we heat the portion in a saucer in the microwave and just cooked. So now we are fans of givechevod.
Svetta
Igor, yes, givech is a thing!
Palych
svettawhen will you cook? Can be parallel tonight. Let's choose the best ... I'll give a head start (with an assistant)
Svetta
Igor, I don't have all the vegetables in stock, and we have a lot of the complete recipe now. Therefore, as the stars converge, so I will.
Palych
svetta, and we - put a half. It took 4 minutes with an assistant.
Palych
And we again (no stars) a full portion of a 5L pot under the top). This time, half as much vinegar and oil. For food.
Svetta
And again I pass by ...
Anna Makl
And I planned it for tomorrow))) We need to catch it while all the vegetables are cheap and ground
Palych
Seaming report ... microwaved to taste just like fresh.
Anna Makl
It differs a little for me, of course, but it is tastier when heated.
metel_007
Sveta, thanks for the recipe, made it in a slow cooker Givech I closed one jar, minimum work, super !!!
Svetta
Olga, I don’t have a slow motion, but I have to try it at a low T for a long time, it’s interesting to compare the result. Thanks for the report!
metel_007
Sveta, I liked it very much: a-kiss: I cooked for 8 hours, loaded it up in the morning, came home from work and it's done, beauty)))
Ivanovna5
svetta, thanks for the great recipe, cooked and gorged myself at night. Delicious! I will repeat, we must try and close it for the winter.

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