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petak, 25. rujna 2015.

Ajvar sa barenom paprikom i plavim patlidžanom

Ajvar sa barenom paprikom i plavim patlidžanom 



Potrebno:
12 kg mesnate crvene paprike
3-4 kg plavog patlidžana
1 l ulja
10 ljutih papričica
250-300 gr. soli
4 kašike esencije
lorber
 bibet u zrnu
5 l vode

Priprema:
Sipati vodu u lonac ili kazan dodati esenciju, lorber bibe i so.  očistiti papriku od semena , kao i plavi paradajz. Pariku iseći na pola a paradajz na čevrtine i bariti u vodi po dva min. i odmah vaditi. Ohladjenu masu mleti na mašini za meso sitnije rupice U tu masu možete samleti i ljutu papričicu . U šerpu ili kazan uliti ulje i kad se ugreje sipati mlevenu masu i mešati i pržiti oko 1,5-2 sata... (pogledaj Video).


Vreo ajvar sipati u tegle dobro zatvoriti metalnim zaklopcima i okrenuti naopako. Sutra dan okrenuti tegle i poredjati u policu sa ostalom zimnicom. Ovako spremljen ajvar može stajati više godina da se ne pokvari
Prijatno dragi moji!




Canned boiled peppers and eggplant

Required:
12 kg fleshy red peppers
3-4 kg of eggplant
1 l oil
10 hot peppers
250-300 gr. salts
4 tablespoons essences
lorber
 bibet beans
5 l of water

Preparation:
Pour water into a pot or cauldron to add essence, bay bibe and salt. pepper cleaned of seeds and eggplant. Parika cut in half a tomato on čevrtine and barytes in water for two minutes. and immediately take it out. The cooled mass of ground in a cutter smaller holes In this mass can grind and hot chilli peppers. In the pot or cauldron to pour oil when warm ground mass pour and stir fry around 1.5-2 hours ... (See Video).

The hot ajvar pour into jars tightly closed metal shutters and turn upside down. The next day turned to arrange the jars in a shelf with the rest of preserve. Thus saved ajvar can stand for many years not to spoil
Pleasant dears!