Lettuce “Ten” cook in a fast way for 40 minutes, in a slow way – 1 hour.
How to cook ten salad
for 5 liters of salad
Eggplant – 10 pieces
Tomatoes – 10 pieces
Fresh sweet pepper – 10 pieces
Onion – 10 pieces
Garlic – 1 head (10 teeth)
Vegetable oil – 400 milliliters
Salt – 2 tablespoons
Sugar – a third of a glass
Vinegar 9% – half glass
Preparation of products for cooking “Dozens”
1. Wash, peel and dry the vegetables.
2. Cut eggplant into large cubes with a side of 2 centimeters, put in a bowl, pour cold salted water to remove bitterness; then drain the water.
3. Peel the bell pepper from the stalk, partitions and seeds, cut in half and cut into chips half a centimeter thick.
4. Pour boiling water over the tomatoes, leave for a couple of minutes in boiling water, then remove the skin, cut the stalks and cut into cubes.
5. Peel and cut the onion into half rings 0.5 cm thick.
6. Peel the garlic and put it through a garlic press.
How to quickly cook Ten salad
1. Pour vegetable oil into a saucepan, put on medium heat.
2. Without waiting for the oil to boil, first put the tomatoes, then the eggplant, bell pepper, onion and chopped garlic, sprinkling with sugar and salt.
3. Boil the salad for 20 minutes, then stir and cook for another 15 minutes.
4. Pour in the vinegar, cook the Ten salad for another 5 minutes.
How to cook “Ten” salad not boiled
1. Pour oil into a saucepan, put on fire.
2. Put the tomatoes, cook the salad for 10 minutes.
3. Add onion and bell pepper, cook for another 10 minutes.
4. Add eggplant and cook for another 10 minutes.
5. Add garlic, stir and cook for another 10 minutes.
Preparation of salad “Ten” for the winter
Arrange the salad in sterilized jars, roll up the lids, turn over and wrap with a blanket or a fur coat until completely cooled. You can open a jar in a week.
– When cooking salad, the intensity of stirring matters: if the salad is constantly stirred, porridge can turn out. In order to get a not boiled salad, and the pieces of vegetables remain intact, it is necessary to stir very carefully, with a regularity of a maximum of 10 minutes. – When cooking salad in a slow cooker , it is necessary to quickly cook the salad in the “Baking” mode for 45 minutes, in a slow way in the “Stew” mode for 1 hour.
– The name of the salad – “Ten” – is justified by the amount of each of the main vegetables that make up the salad.
– For the preparation of the Ten salad, a cauldron or a thick-walled pan is most suitable.
– To taste, you can add coriander, cilantro and oregano to the salad. It is not recommended to add black pepper, as eggplants create a sharp taste of the salad.
– In order for the “Ten” salad to acquire density, you can add 3-4 tablespoons of dense tomato paste when cooking. And for greater sweetness, it is recommended to add 3-5 pieces of medium-sized carrots to the Ten salad. To add both sweetness and density without increasing the volume, you can add sugar (100 grams per recipe). Zucchini can be added to the salad, but their delicate taste in the salad will not be pronounced and will be lost behind the taste of eggplant and pepper.
– If the Ten salad turned out to be liquid during cooking due to the juiciness and variety of tomatoes, it is recommended to boil the salad for another 10-20 minutes.
– The taste of the Ten salad resembles the taste of eggplant caviar , but less fat and sweeter due to sweet peppers and tomatoes.