As soon as this dish is not called - Cobra, Gloroder, Spark, Hrenovina. There are a lot of names, but just one dish, and, very tasty, and also, also useful. Sauce having a saturated flavor, pleasant sharpness is wonderful combined with many products, including meat, bread, pasta, etc. Today we will talk about how to prepare this dish for the winter. So that it was possible to enjoy them and treat their guests to the next harvest of tomatoes.
Hrenovina and its composition
In addition to his taste of attractive qualities, it is also a great product for the destruction of viral bacteria, so if winter is getting close, hrenovina is a great option to quickly and deliciously get rid of bacilli, which is twisted in the cold time then and there.
Let's look more in more detail with the fact that the ingredients are part of this amazing sauce if it can be called it. Main components of this dish:
- tomatoes
- horseradish
- garlic
There is a lot of various recipes for the dish, but in a classic recipe connected: Salt + garlic + horseradish root + pepper + tomatoes.
Of all the components listed above, the main component, so to speak the basis, are, of course, tomatoes.
Some consider it necessary to add more apples to Khrenovin, while others are Bulgarian peppers, in general, who wants what, to whom, how, he does. But let's tell you a secret, too much ingredients in Krenovina, very often spoil her, because it is important that it be acute, and not as dessert.
No one says that there should be no vegetable in this dish, simply, everything should be in moderation, the main thing is that the "defective" taste remains the main component of this dish.
The easiest and most delicious option is the combination of tomatoes, horseradish, salt and garlic. If the sauce succeeds too sharp, simply add a couple more apples or more tomatoes, the way out of such a situation is simple.
Does sugar need?
Many concerns the question whether sugar is supplied to the krenovin if so, in what quantities is it a mandatory component in this dish. In fact, as it was clear from the previous information, sugar is not a mandatory ingredient, but in some cases it can be appropriate.
It should be understood that the addition of sugar in Krenovina - shortens its exposure time, so that such a raised product will need to be used in the near future after its preparation, as an option for the winter - not quite relevant.
So that the sauce turned out to be sweet, it is enough to choose ripe and juicy tomatoes. You should also not forget that tomatoes should be chosen in density, because the use of too water tomatoes will lead to the fact that the snack simply "floats".
Specialists in the preparation of various types of Krenovina, recommend using cream variety tomatoes.
So that hell is not sweet
In order for the horn to be perfectly preserved for the winter, it is not necessary to roll it into banks, you can simply cover the caproic lid and store in the refrigerator. An important component of the ideal recipe is to comply with the proportions of each of the components, then there will be no problems with the preservation of the dish.
There are two rules, observing which Khrenovina never scatles:
- keep khrenovina need always in the cold
- components in Krenovina must be added in the exact proportion
If you decide to "close" the krenovin for the winter, then no additional components in the idea of \u200b\u200baspirin or vinegar in this case will not be needed. Several reasons why Khrenovina can skit:
- banks were badly sterilized
- tomatoes End of Gnilleovati
- not enough garlic or salt
- khrenovina storage location too warm
- dirty lid on a jar
In order for sauce to be stored as long as possible, it is necessary:
- keep it on mandatory in glass, and the volume of packaging should be small
- capron covers are a great option for long-term storage of khrenovin, the main thing is that they are dense and did not let the air
- it is not necessary to betray the crawler heat treatment, it is superfluous, especially since the sauce in question includes raw products, and not boiled
- pour some oil under the lid (a couple of spoons will be enough)
- wash the mustard cover
Khrenovina recipes
Classic hrenovina is the perfect option, especially since very simple ingredients will be needed:
- kilogram of selected sweet, dense tomatoes
- 250 grams of Khrena root
- total 4-5 cracks of hard bitter garlic
- 3 teaspoons of salt (excellent option - neural)
The method of cooking is very simple, once read - and I remembered:
- Clean and then grind horseradish. In this case, a blender is useful or a meat grinder. It is not necessary to use for the objects under consideration, a meat grinder running from electricity. Because the horseradish is a fairly dense product, and its grinding in this technique can lead to its breakdown. In order not to cry from the "poisonous" horse, you just need to chop it with a blender - quickly and easily.
- Tomatoes are brought to the state of the Cashitz with the help of a meat grinder. It is possible to remove the skin and not to remove, because it is free to remove the peel - an extra spending of time. Do not forget that excess moisture from tomatoes should be merged so that ultimately, horn did not flow.
- Skip the garlic through the press, and connect all the crushed ingredients by adding salt into this mixture.
- Mix everyone very carefully, leave an hour to the floor in a cold place (perfect option - refrigerator). While sauce cool, we shoot the banks.
- After the hell is blown in, try it to taste, maybe something will seem to you enough, it is already a matter of taste.
- We decorate the finished krenovin on banks, and close the dense kapron lid.
Everything is very simple and very tasty, there is nothing more pleasant than to indulge yourself with a cold winter delicious, acute and useful shrenovina. Bon Appetit everyone.
357
