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Eggplant zacusca with mushrooms

Eggplant zacusca with mushrooms


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Bake the eggplant on the flame, let it cool a bit and peel it. Drain for at least 3 hours, all the bitterness must come out of them. Bake peppers, bell peppers and donuts will bake in the oven. On a tray as large as possible, preferably the stove tray (but be careful not to spoil it, you can only use it for such a thing). Leave it in the oven for 30 minutes, you don't need to turn them over. Remove and place in a large pot with a lid, sprinkling plenty of salt on them. The salt will make them soften and clean the skin well.

After you have finished baking them, leave them for at least 2 hours, let them soften well and let them cool down. Then I increase their cleaning and washing (for seed removal). In order not to clog the sink with so many seeds, use a large strainer. After you have finished washing them, let them drain well. Meanwhile, clean the onion, cut it into scales and simmer it in hot oil. It would be better to harden the onion in a tuci (cauldron) in two or three rows. The mushrooms are cleaned, washed well, boiled for 10 minutes in salted water and then drained. You can even use mushrooms in a ready-made jar, you just need to rinse them well with cold water. Eggplants, kapia peppers, donuts, bell peppers, garlic and mushrooms are passed through the mincer.

In a large pot, (I think my pot has at least 30 liters) turn over the hardened onion, put it on the fire, possibly under a cast iron hob and let it simmer. We start to add the eggplant one by one, mixing well, after 10 minutes, we add the mushrooms and the garlic, after another 10 minutes we add the peppers with the donuts. Put the bay leaves, season with salt and pepper to taste. Bring to a boil over low heat, stirring constantly. Add the tomato paste and leave for another 10-15 minutes.

It is put in jars and for a good sterilization it is boiled in a bain-marie.

Good appetite!

PS: You get about 45 400g jars. You decide if you get enough over the winter, if not, increase or decrease the quantities.


Mashed vegetables

Typischerweise wird das Mus nach der Herbsternte zubereitet. Die Paprikaschoten werden so lange geröstet, bis die Schale leicht angeschwärzt ist und die Oberfläche runzelig erscheint. Die Auberginen werden ebenso geröstet, bis sie weich sind bzw. die Schale leicht einreißt, die danach mit der bitteren Flüssigkeit entfernt wird. Die abgekühlten Paprikaschoten werden geschält und entkernt und anschließend grob zerkleinert. In halbe Scheiben geschnittene, angebratene Zwiebeln und fein zerkleinerte gekochte Karotten köcheln für ca. For 30 minutes, we went to the Paprikamasse Lorbeerblätter, Salz und Pfeffer hinzugegeben. After 30 minutes we passed the Tomaten passierte with the Zucker and the yellow eggs of the Aubergine henzugegeben. Zum Zerhacken der Auberginen sollte kein Messer und auch keinen Mixer verwendet werden, da diese die Kerne zerteilen, wodurch die Speise bitter wird. Ein Hackmesser (bei dem die Schneide aus Holz ist) ist das geeignetere Instrument dazu.

Teilweise werden auch weitere Zutaten verwendet, wie z. B. Sellerie, Pilze (Mushroom zacusca), Bohnen (Zacusca with beans) or Fisch (Lipovean fish zacusca). Die Masse köchelt für weitere 30 Minuten und darf zu keiner Zeit anbrennen, bei Bedarf wird Öl nachgegossen. Danach schmort die Paste (bei 200 ° C Umluft) insgesamt ca. 4–5 Stunden und reduziert sich unter gelegentlichem Umrühren zu einer festeren Konsistenz. Anschließend wird die heiße Masse in kochend heiße Einweckgläser haltbar abgefüllt.

Die Herstellung von ca. 7–8 kg Aufstrich während eines Kochgangs ist nicht unüblich. Die Reifung von Zacuscă über einige Monate in kühler Lagerung soll den Geschmack verbessern. Die traditionelle Hausmannskost wird vielfach daheim zubereitet, ist aber auch kommerziell erhältlich.

Der Begriff Mashed vegetables hat seinen Ursprung in den Slawischen Sprachen (vgl. russisch закуска sakuska), [1] deutsch Appetithappen oder Imbiss . The Russian Wortstamm кус kus heißt Happen, Only, davon abgeleitet auch die russischen Begriffe вкусно vkusno ’ „Wohlschmeckend“, кусать kusat ’ „Beißen“ oder закусывать zakusyvat ’ „Einen Happen essen“. [2]

Ajvar, Erős Pista, Letscho und Ljutenica sind auf dem Balkan verbreitete Pasten ähnlicher Art.


Eggplant and mushroom zacusca:

In a saucepan with hot oil, sauté the onions, mushrooms, add salt and sugar from the beginning, after the water from the mushrooms has dropped, add the chopped or chopped peppers, the chopped eggplant, the tomatoes, let it boil for another 30 minutes, then add the rest of the ingredients, the pepper broth, the bay leaf, the crushed garlic, the pepper, 1 cup of water. Mix everything then put the dish in the oven on low heat for 1-2 hours, stirring occasionally.

Eggplant and mushroom zacusca . After the zacusca has dropped enough, we add more to the taste, we put it hot in the jars, we screw the lids well and for our safety, we boil the jars for 30 minutes, let them cool in the water and then store them in the pantry.


4. Zacusca recipe with eggplant and carrots

If you want to get a creamier dish than the classic version, then carrots will be the secret ingredient. Remember that before you mix them with all the vegetables, you will have to boil them a little separately.

Ingredients for eggplant and carrot zacusca

  • 600 grams of eggplant
  • 400 grams of carrots
  • 250 grams of onions
  • 350 grams of baked peppers
  • 250 grams of broth or tomato juice
  • salt and pepper
  • 40 ml of oil
  • 2 bay leaves
  • 1 clove of garlic.

How to make zacusca with eggplant and carrots

Bake the eggplant and peppers and let the carrots boil. After the carrots have become a little softer and the vegetables have drained well, after they have been cleaned, chop them finely, along with the onion and garlic.
Heat the oil and fry the onion, garlic and carrot. After 15 minutes, add the other ingredients and cook for another 20 minutes, adding salt and pepper to taste. The obtained preparation is kept in jars and consumed during the winter.


Recipe: The best eggplant zacusca with mushrooms

Recipe: The best mushroom zacusca

Zacusca recipe with mushrooms. We recommend a delicious, fasting, mushroom zacusca recipe. Serve cold, with pickles. For a tasty zacusca, the eggplant and pepper must be cooked.

SOURCE: REALITATEA.NET

AUTHOR: REALITATEA.NET

Zacusca recipe with mushrooms. Ingredient:

15 large eggplants
30 pieces of donuts
1 kg onion
1 liter of oil
1 kg of fresh mushrooms
3 kg tomatoes
pepper, salt - to taste

Zacusca recipe with mushrooms. Preparation:

The recipe for zacusca with mushrooms is made from eggplant and baked peppers.

Zacusca recipe with mushrooms. Bake the eggplant, clean the pepper, cut it for the salad. Onions and mushrooms are washed, passed through a mincer. Remove the tomato seeds with the juicer. The juice obtained is boiled until it thickens like cream.

In a large bowl, fry in all the onion oil and, when it has turned golden, add the mushrooms, eggplant and donuts, then add the bound tomato juice. Bring to a simmer until the oil rises to the top.


Zacusca recipe from Moldova

The uniqueness of this variant of zacusca is related to the presence of mushrooms. These are mushrooms found especially in Bucovina forests, remarkable not only for their fine texture, but also for their special taste (hazelnuts and meat). Do not hesitate and include mushrooms along with the vegetables usually present & icircn zacusca to have & icircndem & acircnă a zacusca meant to be not only to the liking of those who love meat (due to the consistency of mushrooms), but also vegetarians.

Ingredients for Zacusca from Moldova

5 kg of eggplant
3 kg donuts
3 kg onions
3 kg of peppers
600 ml oil
1.2 l tomato paste (dilute & icircn 3 l water)
salt and pepper (to taste)
2 kg hribi
optional: Bay leaves

Preparation time: about 3 hours

How to prepare Zacusca from Moldova

Step 1: The eggplants will be baked on the flame, then you will peel them as they are hot. Drain them and then chop them
Step 2: Bake peppers, donuts and onions. After they cool, you will chop them finely
Step 3: You will take a tuci to & icircncinge the oil. You will fry the vegetables (except for eggplant and mushrooms), add salt and pepper.
Step 4: You will clean the mushrooms, & icirci you will wash and & icirci you will chop
Step 5: You will let the vegetable mixture boil until it boils and you will add the mushrooms over them.
Step 6: You will dilute the tomato paste with water
Step 7: You will leave the ingredients to harden, you will put on them the diluted tomato paste
Step 8: You will let the composition boil, if you want you can add the bay leaves. The composition will be left on the fire until it starts to drop and the oil will come to the surface. Now is the time & icircn that you will be able to add along with the rest of the ingredients and the chopped eggplant
Step 9: You will continue to leave it on the fire until the vegetable mixture thickens even more and the fat is absorbed.
Step 10: You will put the zacusca jars in the oven for sterilization
Step 11: Zacusca will be put in jars, you will put the lid on the jars and you will give them later in a water bath (about 25 minutes)


Zacusca with mushrooms

1. Wash the ghee in 3-4 waters and cook for an hour. Remove from the heat and add a teaspoon of baking soda. Leave for 10 minutes, then wash with cold water and drain in a strainer. Onions and donuts are cleaned, put through the meat grinder and placed in separate dishes. Finally, the shreds are passed through the shredder.

2. Fry the onion a little in hot oil until golden. Add the donuts and let them harden for a few minutes, then add the ghebele. Mix the tomato paste with a cup of water and pour over the vegetables. Season with salt, pepper and bay leaves. Let it boil for about two hours, until the oil on top is chosen.

3. When it is almost ready, take 400 g jars and heat them in the oven. Put the zacusca in them and cover with a lid. Boil for 30 minutes in a bain-marie, turn off the heat and leave in the water until the next day.


Eggplant zacusca - the best zacusca recipes to try at home

It is the season in which we enjoy the fresh taste of Romanian vegetables and the period in which the housewives start preparing the goodies for the winter. Eggplant zacusca is in the top of the tastiest pantry dishes in the cold season, easy to prepare and with an unmistakable taste of ripe vegetables. See some recipes for eggplant zacusca.

Each area of ​​the country comes with its own specificity, which is why a lot of eggplant zacusca recipes are known. Below I have made a list of the best zacusca recipes that you should try in canned food for the winter!


How to make eggplant zacusca

For a large portion of zacusca, from which about 20 jars come out, you need 5 kilograms of eggplant, 6 kilograms of bell peppers or donuts (can be combined 3 and 3 kilograms), one kilogram of onion, and about 3 liters of tomato juice. Add a few more bay leaves, peppercorns and salt. First fry the onion for a few minutes, until it softens, then add the chopped peppers, eggplant and bring to a boil. Then add the tomato juice, peppercorns, salt and finally the bay leaves. If the ingredients have been pre-cooked, the zacusca is ready in an hour, if it cannot last two hours on low heat.

"Zacusca is ready when it has a pasty composition. Place in jars, and then keep in the heated oven for an hour or two with the jars. I then cover the zacusca with a blanket that I leave for two days. This method is in fact a local pasteurization and helps to disinfect the jars ", says the housewife.


Video: Easy stir-fry eggplant and mushrooms (July 2022).


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