How to cook vegetable platter

You will need
    • For assorted vegetables in batter:
  • 1 cauliflower;
  • 1 squash;
  • 1-2 bell peppers;
  • 1 Brussels sprouts;
  • 3-4 tomatoes;
  • vegetable oil.
  • For klyar:
  • 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 vegetable assortment (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 bud of carnation;
  • 2 dill umbrellas;
  • Bay leaf.
  • For the marinade (per 1 l of water):
  • 3 tbsp. 9% vinegar;
  • 2 tsp. salts;
  • 1 tsp Sahara.
Instruction
Vegetable assorted in batter
Wash vegetables under running water. Cut the tomatoes and zucchini into small pieces, disassemble the Brussels sprouts into small cabbage stumps, and color cabbage into florets. Put the pan with cold water on the fire, boil and drop the Brussels sprouts and cabbage into it for 3 minutes. Then drain them in a colander and rinse with cold water.Beat the eggs into the foam with sour cream, black pepper and spices. Dissolve flour and continue to beat until a fluffy mass without lumps. Heat the oil in a pan. Dip vegetables in batter and fry in hot oil on both sides until golden brown. Then put it on a towel or napkin to remove excess oil. Serve vegetable mix in batter should be with sauces.
Milk Sauce
Fry a tablespoon of flour with the same amount of butter and dilute with hot milk. Pour it in gradually. Cook the sauce on low heat for 10 minutes, stirring continuously. Then salt to taste, add the remaining butter and stir well.
Canned mixed vegetables
Rinse the vegetables and dill well. For canning cucumbers and tomatoes it is better to choose a small size. Disassemble the cauliflower florets. Remove the seed box from the bell pepper and cut it into several strips. Peel the garlic and onion. Cut the carrot into slices. Place a clove, dill, garlic and bay leaf on the bottom of the pre-sterilized jar. Then fill up the jar with vegetables.Cook the marinade.
Marinade for conservation
Pour water into the pan, add sugar and salt and bring to a boil. Then boil the marinade for 2 minutes, remove from the heat, pour in the vinegar and stir thoroughly. Pour hot marinade vegetables. Pour it in the middle of the jar to warm the walls evenly. Cover the jar with a pre-sterilized lid and put the vegetable platter in a pan with hot water, it should cover the jar's hanger, but not reach the neck of a centimeter by 2. Bring to a boil and sterilize the jar of vegetable platter for 10 minutes. Then remove the pan from the heat, remove the jar and roll. Turn upside down and leave to cool.


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