Modern kitchen appliances were created at one time precisely so that cooking was associated only with positive emotions - after all, it has long been known that the taste and healthiness of a dish depends on the mood in which it was prepared. And they can be used not only for preparing everyday or special festive dishes. They are also able to help in the manufacture of various blanks for the winter. Moreover, since most of the preparations are made in the summer, when it is sometimes difficult to breathe from the heat both outside and in the house, 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 with the help of a multicooker is in no way inferior to traditional dishes. One of the simple and very popular dishes that can be easily prepared in a multicooker, and then rolled up for the winter if desired, is squash caviar.
Further, the process of cooking zucchini caviar in a multicooker will be discussed in detail using the example of a Redmond model.
Main ingredients
The traditional recipe for making squash caviar includes squash, carrots, onions, oil, spices and tomato paste. Many homemade food lovers do not always favor store-bought tomato paste and prefer to add fresh tomatoes to caviar, especially if they were grown in their own garden. In the recipe below, in order to give the caviar a delicious taste, in addition to tomatoes, sweet bell peppers are added to the composition of products.
So, for cooking 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 products should be enough just for a standard 5-liter bowl of a Redmond multicooker.
Cooking procedure
Before cooking, vegetables must be thoroughly washed and cleaned of excess: zucchini, carrots, tomatoes, onions and garlic from the skin, pepper - from the tails and seed chambers. Following the recipe, the method of chopping vegetables is not of fundamental importance; rather, the sequence of their laying 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 end of the program, according to the recipe, finely chopped bell peppers, as well as salt and sugar are added to the bowl, and the multicooker works 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 a hand blender, mixer or food processor.
At this time, finely chopped tomatoes, zucchini, and garlic are placed in a slow cooker. Everything mixes well. The "extinguishing" mode is set for 40 minutes. The lid of the multicooker does not need to be closed so that excess liquid can evaporate. After 40 minutes, you can add all the seasonings prescribed by the recipe to the almost finished vegetables and the multicooker turns on in the same mode 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. For another 10 minutes the "stewing" mode is switched on and the caviar from the zucchini is ready.
If all these procedures seem too laborious for you, then to facilitate the process, you can immediately mix all the components in a multicooker, set the "stewing" mode for 1.5 hours and only occasionally stir the contents. The resulting caviar from zucchini, of course, will have a slightly different taste, but the multicooker will do everything for you and you will only have to enjoy the resulting dish.
