Vegetables contain all the minerals necessary for human nutrition - potassium, calcium, magnesium, phosphorus, iodine, iron, copper, as well as vitamins A, B, C, E and others. Pectin substances contained in vegetables increase intestinal motility and increase bile secretion, therefore they are often included in diet menus. Vegetables are useful in boiled, fried and canned form.
It is necessary
-
- For assorted vegetables in batter:
- 1 cauliflower;
- 1 zucchini;
- 1-2 bell peppers;
- 1 Brussels sprouts
- 3-4 tomatoes;
- vegetable oil.
- For batter:
- 4 eggs;
- 1 cup flour;
- 2 tbsp sour cream;
- salt;
- ground black pepper and spices to taste.
- For milk sauce:
- 1 tbsp flour;
- 1 glass of milk;
- 1, 5 tbsp. butter.
- For canned assorted vegetables (per liter jar):
- 2-3 tomatoes;
- 2-3 cucumbers;
- 100 g of cauliflower;
- 2-3 cloves of garlic;
- 1 bell pepper;
- 1 carrot;
- 4 small onions;
- 1 carnation bud;
- 2 dill umbrellas;
- Bay leaf.
- For the marinade (for 1 liter of water):
- 3 tbsp 9% vinegar;
- 2 tsp salt;
- 1 tsp Sahara.
Instructions
Step 1
Assorted vegetables in batter
Wash vegetables under running water. Cut the tomatoes and zucchini into small pieces, disassemble the Brussels sprouts into stumps, and the cauliflower into inflorescences. Put a saucepan of cold water on the fire, boil and put cauliflower and Brussels sprouts in it for 3 minutes. Then discard them in a colander and rinse with cold water. Whisk the eggs into a lather with sour cream salt, black pepper and spices. Add flour and continue whisking until fluffy and lump-free. Heat vegetable oil in a skillet. Dip vegetables in batter and fry in hot oil on both sides until golden brown. Then spread on a towel or napkin to remove excess oil. Serve mixed vegetables in batter with sauces.
Step 2
Milk sauce
Fry a tablespoon of flour with the same amount of butter and dilute with hot milk. Pour it in gradually. Simmer the sauce over low heat for 10 minutes, stirring continuously. Then season with salt to taste, add the remaining butter and stir well.
Step 3
Canned assorted vegetables
Rinse vegetables and dill well. For canning, cucumbers and tomatoes are best chosen small. Disassemble the cauliflower into inflorescences. Remove the seed box from the bell pepper and cut it into several strips. Peel the garlic and onion. Cut the carrots into slices. Place cloves, dill, garlic and bay leaves on the bottom of the pre-sterilized jar. Then fill the jar to the top with vegetables. Prepare the marinade.
Step 4
Marinade for conservation
Pour water into a saucepan, add sugar and salt and bring to a boil. Then boil the marinade for 2 minutes, remove from heat, pour in the vinegar and stir thoroughly. Pour the hot marinade over the vegetables. Pour it into the middle of the jar to warm up the walls evenly. Cover the jar with a pre-sterilized lid and place the vegetable platter in a saucepan of hot water, it should cover the shoulders of the jar, but not reach the neck by 2 centimeters. Bring to a boil and sterilize the jar with the vegetable platter for 10 minutes. Then remove the pan from the heat, remove the jar and roll up. Turn upside down and leave to cool completely.
