A multicooker is a great helper in a modern kitchen that can make cooking a lot easier. With the help of this "smart" household appliance, the housewives have got used to creating amazing blanks, stocking up on their favorite vegetables. Simple tips on how to cook lecho for the winter in a multicooker will help diversify the diet in the cold season.
Homemade lecho in a slow cooker
Preparing lecho for the winter at home is a great way to preserve the sweet pepper harvest in its classic combination with tomatoes. The preservatives are 9% vinegar, vegetable oil, sugar and table salt.
For a two-liter jar of blanks, you will need 1.5 kg of peppers and tomatoes. Vegetables must be thoroughly rinsed in running water, to exclude crumpled and rotten specimens. Peppers - halved and peeled from seeds, stalks, cut each half into slices.
Separate the attachment points of the stalks from the tomatoes, then lower them in boiling water for 3 minutes and, after draining the liquid, remove the skin. Then you need to scroll the tomatoes in a blender.
Prepared pepper is placed in a bowl of a malt cooker, poured with tomato gruel. Vegetables should be mixed with five teaspoons of granulated sugar, four teaspoons of salt and a dozen peppercorns. Pour in 125 ml of refined sunflower oil.
Keep under the lid in the "Stew" mode from 40 to 60 minutes until the pepper is soft (depending on the power of the multicooker), then put the homemade lecho into linen dishes for the winter and roll up.
Homemade lecho recipes for a multicooker
Each experienced housewife can share her own secrets on how to cook lecho for the winter. In fact, all recipes can be created according to the same sample, however, you can enrich them with certain ingredients as you wish. For example, you can prepare:
For 1.5 liters of workpieces, you will need a kilogram of peppers and tomatoes, a pound of carrots, a couple of large onions and 4 garlic cloves. Layer the washed and processed vegetable slices in layers. Pour 50 ml of unrefined vegetable oil into the bottom of the multicooker bowl, then: tomatoes; onion; carrot; pepper. The top layer is garlic, lavrushka leaf, a tablespoon of salt and 3-4 tablespoons of sugar. 5 minutes before the vegetables are ready (soft), discard the bay leaf and add 2-3 teaspoons of vinegar.
An original homemade lecho with pumpkin for the winter is a reason to surprise guests and delight gourmets with a spicy snack. The basis of this recipe will be precisely the melon culture, freed from the peel and crushed into cubes. Sprinkle 600 g of pumpkin with a teaspoon of granulated sugar, pepper and salt to taste, 5 g of a mixture of turmeric, caraway seeds, paprika and basil. Mix everything and leave for 15 minutes.
After that, blanch a couple of peeled tomatoes, large sweet peppers (1 pc.). Finely chop the blanched vegetables, cut a couple of onions and carrots into thin semicircles. Select the "baking" mode on the multicooker, pour 5 tablespoons of vegetable oil into the bowl and heat it up. Fry pumpkins, onions and carrots with constant stirring, mix with pepper and tomatoes, salt and pepper to taste if necessary.
Keep the lecho with pumpkin on the "Stew" mode for 30-40 minutes. Do not forget to pour in 1, 5 teaspoons of vinegar in time. You already know how to cook lecho for the winter in a slow cooker and you can experiment: add zucchini, cabbage, rice to the number of ingredients. All these recipes can be used not only for preparations, but also as a delicious side dish, part of a salad. In the last two cases, just skip the vinegar and enjoy the flavor of your favorite vegetables right away.
