Caviar is everyone's favorite delicacy. This appetizer has won a huge number of admirers. It can be used not only as an addition to a side dish, but also as an independent dish. Here are several options for how to make caviar from completely different ingredients.
How to make caviar from jelly
:
- food gelatin;
- 3 tablespoons;
- a glass of vegetable oil;
- a glass of concentrate;
- pipette;
- deep plate;
- sieve.
Making caviar from jelly:
-
First of all, you need to fill a tall glass with vegetable oil in such a way that
Image there were at least 2-3 centimeters left. Then send it to the freezer for an hour and a half.
- Meanwhile, pour the concentrate into a deep bowl and add the edible gelatin to it. Do not touch the mixture for 20 minutes. During this time, the gelatin should swell. In order to make the caviar unusual, you can experiment with the concentrate. It can be absolutely anything. For example, fish soup, fruit drink and even beer are perfect! If necessary, homemade caviar can be tinted to match the color of the real one. To do this, it is enough to add a small amount of natural dye - beetroot juice.
- After a 20-minute interval, send the mixture of gelatin and concentrate to the microwave oven. Heat the mass for one and a half minutes at high power.
- After one and a half minutes, take out the resulting solution and set it aside for about 20 minutes. It is very important to ensure that the gelatinous mass only cools and does not begin to turn into jelly.
- Remove vegetable oil from the freezer. Please note that it must be liquid. To make caviar, collect the cooled gelatinous mass into a pipette or a medical syringe and drip a solution of gelatin into oil from the tool.
- To separate the homemade eggs from the oil, strain them through a sieve.
How to make zucchini caviar
- zucchini - 1.5 kg;
- tomatoes - 2 pcs;
- carrots - 2 pcs;
- a clove of garlic;
- onions - 2 pcs;
- a bunch of dill;
- a bunch of parsley;
- a bunch of cilantro;
- basil leaves - 5-6 pcs;
- tomato paste - 3-4 tablespoons;
- salt, saffron, black pepper - to taste.
Cooking squash caviar:
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Chop the peeled zucchini into small cubes and simmer for a quarter of an hour.
Image - With the rest of the vegetables, do the following: peel, chop finely and simmer separately, not forgetting to add all the spices, herbs and tomato paste.
- Combine all ingredients and continue cooking for another 10 minutes.
- Transfer the resulting mass to a blender, meat grinder or food processor and grind until smooth.
- After the operation, put the caviar from the zucchini again to stew for 5 minutes. Zucchini caviar prepared in this way can be rolled up in sterilized jars. It keeps well.
How to make caviar from mushrooms
- fresh mushrooms - 500 g;
- onions - 1 pc;
- olive oil - 3 tablespoons;
- lemon juice - 2 teaspoons;
- greens - 20 g;
- black pepper and salt to taste.
Mushroom caviar preparation:
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Soak the mushrooms, peel and cut into small pieces if required. Then put in a frying pan, add a little water and simmer for 1 hour. By the way, any mushrooms are suitable for caviar, but it is most delicious from honey agarics and milk mushrooms. It is also worth noting that it can be prepared from both fresh and salted mushrooms.
Image - Meanwhile, chop the onions and fry in vegetable oil.
- Allow the stewed mushrooms to cool down, then scroll through a meat grinder several times. Combine the resulting mass with onions, add salt, pepper, herbs, lemon juice there. Spread the ready-made mushroom caviar in sterilized dishes and close with a nylon, not metal, lid.
