“The red girl is sitting in the dungeon, and the scythe is on the street” ... Any child knows the answer to this riddle, and adults, of course, know the useful properties of the “red girl” - carrots.
It is added to all kinds of dishes. In addition, several years ago, Brazilian scientists made the discovery that if you cook this whole vegetable, it will retain much more useful substances than if it was previously grated or cut. This is especially true for falkarinol. His
stored in whole cooked carrots by 28% more, and it is useful in that it protects the body from cancer, in particular from cancer. Therefore, there will be a short story on how to cook carrots, and what delicious can be made from it.
It is best to boil a vegetable without peeling it. It is enough to just rinse it well and immerse it in a saucepan with cold water, which then put on fire. There is no exact answer to the question about how long it takes to cook carrots, since it all depends on the size of the vegetable. On average, after the water boils, it takes 20 to 40 minutes for the product to be ready. Usually they check the preparedness of carrots by piercing it with a fork: if she freely pierced the vegetable, then it can be removed. Also, it will peel off the skin. And one more thing: before you cook carrots, make sure that it is completely covered with water. No salt is needed.
What delicious can be made from this sweet vegetable? Everyone knows that it is added to borscht, soups, fish and meat dishes. What about making carrot jam? Here, for example, this method: per kilogram of carrots you will need sugar - 1.2 kg, water - 300 ml, citric acid - one teaspoon without top, as well as a bag of vanillin or a little orange essence.
Before boiling carrots, it must be well washed, peeled, then washed and cut into circles 10-15 mm thick. Boil them until soft. Drain the water and cool the carrots. While it cools, prepare sugar syrup using only a kilogram of sugar (the remainder will be needed later) and, of course, water (300 ml). When the syrup boils, immediately fill them with carrots, then cook for another five minutes and remove from heat. Leave the brew for 8 hours. After this time, bring the future jam to a boil again and add the remaining 200 g of sugar. Continue to cook until the carrot is clear and the syrup thickens. Once this happens, add citric acid, cook for another two to three minutes and remove from heat. Let the jam cool slightly. After that, you can pour vanillin or orange essence into it for flavor.
And you can still cook delicious candied fruits. Before you cook carrots (you need 1 kg), be sure to rinse it, and then dip it in boiling water for 5-10 minutes. Next, throw the vegetables in a colander and let them cool, then remove the skin, rinse, cut into cubes and pour in the previously prepared sugar syrup (hot). It is made from 0.8 kg of sugar and 1,200 ml of water. All this must be kept for 4 hours, and then brought to a boil over low heat. The mass is boiled for 6-7 minutes, after which it must be left for 12 hours. After that, add another 200 g of sugar and boil the product up to 80% of the volume of carrots that was originally. When this is done, hot future candied fruits need to be put in a colander and let the syrup drain. Three hours will be enough for this. Pour the remaining carrot slices with powdered sugar (1.5 kg) and shake well several times, transferring to a saucepan. Next, put the slices on a wire rack in a row and put in the oven. Her temperature should be 60 degrees. During drying, the oven door must be open. Dry for 6 hours, then transfer to glass jars and cover with lids.