Another dish from the zucchini is particularly popular and popular. Those who prefer low-calorie foods and vegetable dishes especially adore this dish. It's about squash caviar.
Very tasty, nutritious, beautiful in appearance and almost in no way reflected on the figure, squash caviar deserves a standing ovation. It is appropriate to apply this caviar to the festive table, and it is often included in the daily menu. And in the role of an addition to sandwiches, it is quite suitable.
Zucchini is a summer vegetable. However, this does not mean at all that the preparation of caviar from zucchini in the winter is impossible. Frozen stocks of this vegetable will also fit perfectly. However, on the other hand, why bother with cooking in the winter, if in the summer it is quite realistic to cook this caviar in the required quantity and roll it into jars. And when winter comes, at any time, if desired, you can open a jar of caviar and taste its marvelous relish.
There are several options for making squash caviar. At least every mistress has her own verified recipe in a notebook. One of the noteworthy dishes is squash caviar with mayonnaise. It doesn’t sound very familiar. Yes, many are surprised to learn that mayonnaise is part of the required ingredients of squash caviar. However, the taste of the finished dish with his participation is really amazing.
So, preparing squash caviar with mayonnaise is quite simple. You must begin, of course, with the preparation of all the necessary ingredients. It will take 6 kilograms of already prepared zucchini, 1 kilogram of onion and 6 pieces of large carrots.
Zucchini should be thoroughly washed under running water. After it, the peel is necessarily cut off and seeds are cut. If young zucchini of the first crop is used, then neither the peel nor the seeds need to be removed. Onions and carrots are also washed under running water and cleaned.
Next, you need to chop the prepared vegetables with a meat grinder. You should not use a combine or a blender with a special nozzle for mashing to grind. Only a meat grinder will do.
Shredded vegetables must be transferred to a large unenameled pot. To them add 2 tablespoons of salt and a glass of vegetable oil and sugar. Stir all this and put the pan on the fire. Now it is necessary that the squash caviar with mayonnaise boil. The fire under the pan should be medium. Periodically, the brew should be stirred so as not to burn. To do this, use only a wooden spoon, not iron.
As soon as the caviar begins to boil, the fire should be reduced, cover the pan with a lid and cook after 2 hours. Also, do not forget to stir the caviar. If this rule is neglected, the mass will burn, and this will entail the appearance of a bitter taste.
As soon as the specified two hours expire, you need to add half a liter of tomato paste, tomato sauce and mayonnaise 67% to the vegetables. The mass is thoroughly mixed and then stewed for another 40 minutes. Once the time is up, the caviar can be turned off. It is served to the table only in a cooled form.
If zucchini caviar with mayonnaise is prepared for the winter, then the brew must be immediately poured into clean, already sterilized jars and rolled up the lids as quickly as possible. Rolled cans are rolled over and covered with a towel or blanket. It is in this position that they are left for some time until completely cooled. After about 12-14 hours, the cans can be turned over and put in a cabinet with blanks for the winter.
I would also like to say that this squash caviar with mayonnaise will also conquer by the fact that it is cooked completely without vinegar. It's no secret that the use of vinegar in cooking is very harmful to the human body. So, you can eat this caviar without fear for your health. Even young children can give it to eat.