Dried zucchini for the winter in oil. Dried marinated zucchini "super". Dried bell pepper
Description
Dried zucchini is one of the unique preparations for the winter, which are very easy to make at home. Many people think that only salty dishes can be prepared from vegetables, but this is not at all the case. Currently, various jams, jams, as well as sweets are prepared from vegetables. vegetable puree which the whole family will enjoy. This photo recipe will teach you how to properly dry vegetables at home, so that as a result the workpiece turns out to be quite sweet in taste and later used as a dessert.
Dried zucchini delicacy in this case takes place in the oven, but if the assortment of kitchen utensils has a special device for drying fruits, then it can also be used. In addition, in an electric dryer, the process of cooking vegetables is much simpler, since such an electrical appliance has several cooking modes, which is very convenient for busy hostesses.
The structure of dried vegetables is considered the golden mean between fresh and dried products. In the process of preparing a vegetable preparation, all the juiciness of fresh zucchini is lost, but at the same time the vegetables do not become dry, but are soft and quite elastic. Such a wonderful dessert is very tasty to eat with tea. In this case, the squash sweetness pleasantly dissolves in the mouth, due to which an amazing aftertaste remains.
For a quick and easy creation of a dessert vegetable preparation at home, we have prepared a technological step by step instructions, therefore, we suggest that you immediately begin to study it.
Ingredients
Dried zucchini - recipe
To quickly prepare zucchini goodies for the winter, you must first prepare all the ingredients listed in the recipe for this. For this preparation, zucchini should be chosen young so that there are as few seeds as possible inside them..
Now the selected fruits are thoroughly rinsed in cold water and dry them with paper towels. Next, cut the clean vegetables into thin circles, the thickness of which should not exceed five millimeters. The zucchini rings should come out more or less uniform so that in the end they can cook at the same time.
Place the chopped zucchini circles in a suitable bowl and add granulated sugar to them.
Then mix the contents of the bowl well and leave the vegetables for twelve hours to separate their own juice.
After this time, the sugar will completely dissolve in the separated zucchini juice, which will allow the vegetables to be thoroughly saturated with sweet syrup. The contents of the bowl should be stirred periodically so that in the end all vegetable rings are soaked equally.
Now we separate all the juice from the infused squash circles through a sieve. Please note that the fruits have significantly changed their structure.
We move the squeezed vegetables onto a baking sheet covered with parchment paper and put it in the oven, which must first be heated to one hundred degrees. Cooking zucchini will take about three hours.
Zucchini is great diet vegetable. It has a low calorie content and contains an abundance of various vitamins and minerals. Zucchini is also popular in the children's menu, especially for the first feeding of the baby, so it is very important to keep the zucchini crop for a long period.
Of course, you can buy fresh zucchini in almost any store in winter, but vegetables grown in the season differ significantly from "winter" ones, both in taste and in the amount of nutrients.
The type of vegetable doesn't really matter. It can be both early and mid-season varieties.
Before proceeding with the pre-treatment of zucchini, they must be thoroughly washed with soap, and then cut off the "butt" on both sides.
It is advisable to use young fruits in which seeds have not yet set. Such zucchini does not need to be peeled, as it is still tender at this time.
If you use larger specimens, then you should cut off the rough skin from them, and then, dividing the vegetable lengthwise into halves, remove the seeds. It is very convenient to clean the insides of the zucchini with a tablespoon.
Next, you need to decide on the method of cutting the vegetable. This largely depends on what you plan to cook with dried products. Small zucchini can be cut into rings up to 1 centimeter thick, and large ones can be cut into cubes or large straws.
Some housewives blanch zucchini slices in boiling water for 1 to 2 minutes before drying. After heat treatment, the slices cool sharply in ice water and then dried on paper towels.
In the second variant of pre-treatment, the slices are added and the time is given for excess juice to come out of the vegetables. After that, the zucchini is dipped in a paper towel and sent to dry.
Also, the process of dehydration can be started without preliminary preparation of vegetables. Sliced zucchini is immediately sent to dry.
Three ways to dry zucchini
Drying in the sun
Drying natural method- the longest process in time, which takes from two to three weeks.
Shredded zucchini is laid out on grates or sieves in one layer, while maintaining a certain distance between the slices. The containers are exposed to the sun and wait for the product to dry completely. Periodically, the workpiece should be turned over so that the process goes more evenly.
Drying zucchini on baking sheets or trays is not recommended, as air circulation from the underside of the product will be disturbed, and the vegetable may simply rot.
If gratings and sieves are not available, then slices of zucchini can be strung on a fishing line or a dense thread, and hung to dry in a well-ventilated area.
In the oven
Slices of zucchini are laid out on a baking sheet lined with baking paper. It is not worth packing the vegetables tightly; you need to leave a small space between the pieces.
The oven is heated to a temperature of 45 - 50 degrees and containers with vegetables are placed there. To ensure the outflow of moist air, the door is kept slightly ajar. From time to time, the zucchini needs to be turned over, and the baking sheet must be moved so that the farthest pieces are closer to the door, and the near ones are farther.
The total drying time is 8 - 10 hours.
In an electric dryer
This method is similar to the previous one, only grills are used instead of baking sheets, and a modern electric dryer for vegetables and fruits is used instead of an oven.
The device is heated to a temperature of 50 degrees, and trays with products are installed in several tiers. To ensure more uniform drying, every hour and a half, the trays are rearranged. The average drying time is 7-10 hours.
Watch the video from the kliviya777 channel - Dried zucchini. How to restore and cook
How to make candied zucchini
Courgettes are crushed into medium-sized cubes and covered with sugar. In this form, the products are left overnight. An orange or lemon, twisted in a meat grinder, is added to the resulting juice, and pieces of zucchini are boiled in the contents for 5 minutes. After that, the slices are dried in an oven or electric dryer.
Video from the channel "Simple and delicious recipes!" talk about how to cook candied zucchini
How to store dried zucchini
The best containers for storing dried foods are glass or plastic jars with tight-fitting lids. The containers are stored in a dark, dry place for 1 year.
Zucchini, what a wonderful product. They are fried, stewed, baked, stuffed, jam is made, muffins are baked, canned and much more. However, today I want to tell an unusual sweet recipe- dried zucchini.
Recipe content:
In everyday life, many have probably heard the phrase “dried foods”. At the same time, we don’t even think about the difference between a dried product and a dried one. The answer is pretty simple. Drying is a type of cooking close to drying. But it differs from it in two ways.
- Complete absence or low heat during drying.
- Slow, gradual drying, but not complete, but partial. Since the dried product retains its elasticity and soft texture, in contrast to the dried product, in which the products become brittle, hard and brittle.
The drying process takes place by separating juice from fresh products, and the remaining part is dried at t not more than 65 ° C. As a result, two blanks come out: juice and dried product. It is important that such processing of products retains all its valuable substances, because. exposed to high temperatures.
- Calorie content per 100 g - 124 kcal.
- Servings Per Container - 1 Zucchini
- Cooking time - 50 minutes, 7 hours curing
Ingredients:
- Zucchini - 1 pc.
- Lemon - 1 pc.
- Sugar - 100 g
Step by step cooking fried zucchini
1. Wash and peel the zucchini. Peeling is usually recommended for old fruits, but for this recipe you need to remove the peel from young vegetables.
2. With a tablespoon, scrape out all the pulp with seeds from the cavity of the zucchini. This process does not need to be done on young fruits when the pits are small, soft and not visible at all.
3. Cut the fruit into pieces about 1.5x2 cm in size. Do not chop the zucchini very finely, because they shrink in size when dried.
4. Place the zucchini in the cooking pot and cover them with sugar.
5. Stir the zucchini and leave for 20 minutes. During this time, the sugar will dissolve, the zucchini will release juice and a syrup will form.
6. Peel the lemon, break it into slices, from which remove the film, separating the pulp.
7. Add the lemon pulp to the zucchini in a saucepan, as well as the lemon peel cut into strips.
8. Stir the zucchini and boil them for 20 minutes until soft. The pieces will not lose their shape, because. there is acid in the pan, which prevents them from becoming sour.
9. Cover the baking sheet with baking paper and lay out the pumping. Send it to the oven preheated to 100 ° C for 7-8 hours.
Preparation of moonshine and alcohol for personal use
absolutely legal!
After the demise of the USSR, the new government stopped the fight against moonshine. Criminal liability and fines were abolished, and an article prohibiting the production of alcohol-containing products at home was removed from the Criminal Code of the Russian Federation. To this day, there is not a single law that prohibits you and me from engaging in our favorite hobby - making alcohol at home. This is evidenced by the Federal Law of July 8, 1999 No. 143-FZ “On Administrative Responsibility legal entities(organizations) and individual entrepreneurs for offenses in the field of production and circulation of ethyl alcohol, alcoholic and alcohol-containing products” (Collection of Legislation Russian Federation, 1999, N 28, art. 3476).
Extract from federal law RF:
"The effect of this Federal Law does not apply to the activities of citizens (individuals) who do not produce products containing ethyl alcohol for the purpose of marketing."
Moonshine in other countries:
In Kazakhstan in accordance with the Code of the Republic of Kazakhstan On Administrative Offenses dated January 30, 2001 N 155, the following liability is provided. So, according to article 335 “Manufacture and sale alcoholic beverages home-made" illegal manufacture for the purpose of selling moonshine, chacha, mulberry vodka, mash and other alcoholic beverages, as well as the sale of these alcoholic beverages entails a fine in the amount of thirty monthly calculation indices with confiscation of alcoholic beverages, apparatus, raw materials and equipment for their manufacture, and also received from their sale of money and other valuables. However, the law does not prohibit the preparation of alcohol for personal purposes.
In Ukraine and Belarus things are different. Articles No. 176 and No. 177 of the Code of Administrative Offenses of Ukraine provide for the imposition of fines in the amount of three to ten tax-free minimum wages for the manufacture and storage of moonshine without the purpose of sale, for the storage without the purpose of sale of apparatus * for its production.
Article 12.43 repeats this information practically word for word. “Production or purchase of strong alcoholic beverages (moonshine), semi-finished products for their production (mash), storage of devices for their production” in the Code of the Republic of Belarus on Administrative Offenses. Item number 1 says: "Manufacturing individuals strong alcoholic beverages (moonshine), semi-finished products for their manufacture (mash), as well as storage of devices * used for their manufacture - entails a warning or a fine in the amount of up to five basic units with confiscation of these drinks, semi-finished products and devices.
*Purchase moonshine stills for home use is still possible, since their second purpose is the distillation of water and the preparation of components for natural cosmetics and perfumery.
06/04/2015 2 908 0 ElishevaAdmin
Candied fruits, drying and freezing
Dried products, in principle, are prepared according to the same principle as dried products - by airing and removing excess moisture. But the difference is very significant: when drying, they do not use such high temperatures as in drying. The process proceeds slowly, without the participation of direct sunlight, and moisture is not completely excluded, but remains in a certain amount inside the dried product. Therefore, it remains soft and elastic, while dried foods are brittle and hard.
But it is precisely due to such slow and gentle cooking in dried foods that useful material. It is useful to include dried vegetables and fruits in the food of pregnant women, and also in almost all diets, including diets for weight loss.
Since dried vegetables and fruits are such useful product, then modern home technologies also provide for drying modes in drying cabinets, gas and electric, and other home appliances. Therefore, the current housewives do not need to expose vegetables and fruits to the breeze for a long time, guard them from flies and the hot sun. You can do all this easier and faster. When starting drying, we must remember that only very juicy products that are not able to dry completely are suitable for it.
First, juice is extracted from such products, which can be prepared for the winter on its own or as part of some compositions. The mass remaining after the removal of the juice is dried, while the temperature should not rise above 65 degrees.
A fully dried product is absolutely edible, it can be eaten in its natural form. Such fruits and vegetables are very good, they can be enjoyed like sweets. And if you pour boiling water over them or just hot water and let it brew, you get a wonderful compote. Two hours is enough to make the compote tasty.
Dried products are used in baking, as a filling or decoration, they are used to make exceptional desserts. You can add them to salads and side dishes, use them as a seasoning for meat and fish.
Dried products are stored in paper bags or glass jars, securely sealed. It is only necessary to carefully monitor that they do not become damp, otherwise, if they start to mold, they will have to be thrown away.
dried cherry
It is often used as a substitute for raisins, in old recipes it was called "cinnamon". If you come across such a name, you will know that it is dried cherries.
Ingredients
Cherry, 3 kg
Sugar, 800 g
Water, 1 l
1. We sort out the cherries, cut off the tails, wash and get rid of the seeds.
2. Cook syrup 1x1 and immerse the cherry in it for 7-8 minutes. We do this in small portions, arranging a conveyor. The cherries taken out of boiling water are placed on a sieve.
3. When all the cherries have passed through boiling water, glass and cooled down, place the berries on a baking sheet or dish and take them out into the shade and into the air. We use syrup in the household - we cook compote or just drink tea with it.
4. Berries taken out to dry, turn over after 2-3 days. As the berries dry, they will shrink, and the dish will have to be changed to a smaller one.
5. The drying process will be completed in 2 weeks. Transfer the cherries to a glass container and close.
Dried carrots
Ingredients
Carrots, 1 kg
Sugar, 200 g
Citric acid, 3 g
1. Peel the carrots and cut into circles ½ cm thick.
2. Mix sugar with vanilla and acid, pour carrot circles. We put it in a container, set oppression and wait for the juice to appear.
3. We put the pan to heat, when it boils, remove it from the stove and drain the juice. The remaining circles lay out to dry. Dried carrots should remain elastic.
Dried zucchini
Ingredients
Zucchini, 1 kg
Sugar, 200 g
Citric acid, 5 g
Vanillin, 5 g
1. We clean the zucchini from the skin and from the seeds, cut into pieces. After mixing sugar with vanillin and acid, pour pieces of zucchini.
2. We crush them with oppression in an enamel bowl.
3. When the juice stands out, we drain it and roll it up, after boiling it first.
5. Dry the pieces of zucchini in a non-hot oven and put them in a glass dish for storage.
We treat melons in the same way - the juice rolls up, and the pulp dries. Dried melon- it's something special!
Dried pumpkin with apples
Ingredients
Pumpkin, 1 kg
Apples, 1 kg
Sugar, 400 g
1. We take only pure pulp from the pumpkin. Cut it into pieces, sprinkle with sugar.
2. In the same way, we put it under oppression in a cool place, for 8-10 hours.
3. Drain the juice and roll it up, boiling it.
4. Dry pumpkin slices in the oven at 60 ° C, store in glass.
Dried gooseberries
Ingredients
Gooseberries, 1 kg
Sugar, 200 g
Gooseberries for drying should be taken large green, not fully ripe.
1. We cut the washed berries along or simply prick with a fork. Sprinkle with sugar and put in a cool place for 8-10 hours.
2. We use juice for harvesting for the winter.
3. After removing the juice, the berries are heated in a saucepan to 85 ° C, collected with a slotted spoon and sent to dry in the oven.
4. After drying in the oven, transfer to a glass dish and store in the cold in a closed state.
Dried sugar beets
Ingredients
Sugar beet, 1 kg
Citric acid, 3 g
1. My beetroot in a peel and scalded with boiling water. Then we remove the skin, as with a young potato.
2. Cut the beets into slices, put them in a saucepan and add citric acid.
3. Evaporate slowly, 2 hours, but you need to make sure that there is no burning.
4. Let the beets cool in a saucepan, then spread them on a baking sheet and - in the oven, for drying at 60 ° C.
dried physalis
Ingredients
Physalis, varieties "Berry" or "Confectioner", 1 kg
Sugar, 200 g
1. Remove the covers, pour over the fruits with boiling water and wipe each one with a clean cloth.
2. Cut the fruit in half and sprinkle with sugar.
3. Having stood in the cold for 8-10 hours, heat up to 85 ° C.
4. We wait until the fruits have cooled down, and take them out of the pan with a slotted spoon.
5. Dry in the oven at 65 ° C, store in glass. Boil the juice and roll up.
Dried pears
Ingredients
Pears, 1 kg
Sugar, 200 g
1. From the pear we leave only the pulp, which we cut into pieces.
2. Sprinkle with sugar, put under oppression and wait 8-10 hours.
3. Drain and roll up the juice, and dry the pear pieces in the oven.
The resulting dried pear has a wonderful taste and aroma. Apricots, peaches, plums prepared in the same way are not inferior to her. Such dried fruits can be eaten for breakfast for those who love muesli. Adding a handful of dried fruit to the cereal, all that remains is to pour the mixture with yogurt to infuse a little, and get a healthy light breakfast of divine taste.
And what juice remains for the winter! And enjoy drinking.
dried rhubarb
Ingredients
Rhubarb petioles, 1 kg
Sugar, 300 g
1. Cut the petioles into pieces, sprinkle with sugar and put under oppression.
2. After a day, drain the juice, boil and roll up.
3. Dry petioles at 60°C.
4. We store dried rhubarb in a linen bag or in a cardboard box. It actively absorbs odors, so you need to take this fact into account when choosing a place for storage.
The recipe for sun-dried tomatoes came to us from sunny Italy. Sun-dried tomatoes are rapidly gaining popularity, and there are good reasons for this. Firstly, this is an inexpensive snack with excellent taste, it is not difficult to cook it. In addition, sun-dried tomatoes can be used in another way, putting them in soups, pizza and meat dishes.
When the tomatoes are born and they do not have time to properly process them, it is advisable to dry them. In the fall, you still don’t want pickled tomatoes, so dried ones will be used. And since they are very tasty, the people will be pleased.
Ingredients
Tomatoes, 1½ kg
Coarse salt, 1 tsp
Vegetable oil deodorized
Provence herbs, 1 tsp
1. Cut the tomatoes into halves. We remove the seeds, together with the juice, use them on the farm.
2. We cover the baking sheet with parchment, lay out the halves, cut up. Sprinkle salt and herbs on top, drip with oil.
3. Put in the oven at 100 ° C, for 3-4 hours. Keep the oven door ajar to let the moisture out of the tomatoes.
4. Ready tomatoes should shrink 3-4 times, but remain flexible and moist, slightly baked. They need to be checked during the process, and some are taken out earlier if they are already ready.
5. We store sun-dried tomatoes in glass jars under a layer of odorless oil. They infuse and themselves are a savory snack. And you can store them in oil for 3-4 months.
Dried apples
Ingredients
Apples, 2 kg
Sugar, 200 g
1. From apples, we leave only the pulp, without breaking the shape.
2. Sprinkle with sugar and put under oppression in the cold.
3. After 8 hours, drain the juice and use it as you wish.
4. Dry the apples in the oven at 60 ° C and place in boxes or jars.
Dried eggplant
Ingredients
Young eggplants, ½ kg
Vegetable oil, 120-150 g
Garlic, 1 large clove
Paprika, 2/3 tsp
Red hot pepper chopped, ¼ tsp
Rosemary or basil, ½ tsp
1. Peel eggplants. Cut into thin slices, about ½ cm.
2. Salt and wait for the bitterness to come out. This is 10-15 minutes.
3. Drain the juice, blanch the eggplant plates for a short time, just a few minutes.
4. Spread the plates on a baking sheet, dry for 2½ - 3 hours at 50 ° C.
5. By this time, we are guessing with the filling, we are preparing it by mixing all the products indicated in the recipe.
6. Dried eggplants, dry on the outside and a little soft inside, put in a jar. There is no need to ram, let them lie freely. Pour the prepared filling into them and put in the refrigerator.
7. In order for them to become tasty, it is necessary to keep them in oil for several hours. But in general, the more they cost, the tastier they become.
8. Dried eggplants are not stored outside the oil.