Modern kitchen appliances were created at one time precisely so that cooking would be associated only with positive emotions - after all, it has long been known that the taste and usefulness of a dish depends on the mood in which it was cooked. And you can use them not only for preparing everyday or special holiday dishes. They can also help in making various preparations for the winter. Moreover, since most of the preparations are made in the summer, when it is sometimes difficult to breathe both outside and in the house from the heat, using, for example, a multicooker allows you to reduce the temperature in the kitchen and avoid unnecessary fumes. And the quality of the preparations obtained using a multicooker is in no way inferior to traditional dishes. One of the simple and very popular dishes that can easily be prepared in a slow cooker and then, if desired, rolled up for the winter is squash caviar.
Next, the process of preparing squash caviar in a slow cooker will be discussed in detail using the Redmond model as an example.
Main Ingredients
The traditional recipe for making zucchini caviar includes zucchini, carrots, onions, oil, seasonings and tomato paste. Many lovers of homemade products do not always like store-bought tomato paste and prefer to add fresh tomatoes to their caviar, especially if they were grown in their own garden.In the recipe below, to give the caviar a delicious taste, sweet bell peppers are added to the ingredients in addition to tomatoes.
So, to prepare squash caviar you will need:
- Zucchini – 2 kg;
- Carrots – 400 g;
- Onions – 300 g;
- Bulgarian pepper – 500 g;
- Tomatoes – 1 kg;
- Vegetable oil – 100 g;
- Garlic - to taste (from one clove to one head);
- Salt - 10 g;
- Sugar – 15 g;
- Seasonings and aromatic herbs to taste - allspice and black pepper, coriander, parsley, dill, celery.
In the end, this amount of food should be just enough for a standard 5-liter bowl of a Redmond multicooker.
Cooking procedure
Before cooking, vegetables must be thoroughly washed and removed from excess: zucchini, carrots, tomatoes, onions and garlic from the skin, peppers from the tails and seed chambers. When following a recipe, the method of chopping vegetables is not of fundamental importance; rather, the sequence of placing them in the multicooker bowl is important.
First, oil is poured into the multicooker bowl and chopped onions and carrots are placed there. The “baking” mode is set for 10 minutes.
After the program ends, according to the recipe, finely chopped sweet pepper, as well as salt and sugar, are added to the bowl, and the multicooker operates in the same mode for another 10 minutes.
In the next step, all vegetables must be transferred to a separate bowl, where they are chopped using an immersion blender, mixer or food processor.
At this time, finely chopped tomatoes, zucchini, and garlic are placed in the multicooker. Everything mixes well. The “quenching” mode is set for 40 minutes.The lid of the multicooker may not be closed so that excess liquid has the opportunity to evaporate. After 40 minutes, all the seasonings specified in the recipe can be added to the almost finished vegetables and the multicooker is turned on as before for another 10 minutes.
At this stage, the contents of the multicooker are crushed in a separate container and all the components of the squash caviar are mixed together again in the multicooker bowl. The “stewing” mode is turned on for another 10 minutes and the zucchini caviar is ready.
If all these procedures seem too labor-intensive to you, then to make the process easier, you can immediately mix all the components in a slow cooker, set the “stew” mode for 1.5 hours and stir the contents only occasionally. The resulting zucchini caviar, of course, will have a slightly different taste, but the multicooker will do everything for you and all you have to do is enjoy the resulting dish.
