3 Review (s)

  1. Ekaterina Nikolaevna GRIGORIEVA, city of Kaluga

    This year the zucchini have grown well. And these are not only delicious dishes, but also anti-aging (whitening) masks. I am sharing a recipe for one of them. I have checked it more than once.
    Peel a small piece of zucchini, rub on a fine grater, add 1 tsp. parsley and lemon juice, 1 chicken egg and 1 tsp. sour cream. Combine all ingredients, mix well, apply to face, neck and décolleté. Keep the mask for 15 minutes, then wash off first with warm, then cool water.
    And to give the skin elasticity, I make the following mask: I mix 50 ml of cooled tea leaves with beaten egg white and apply it on my face, and after 10 minutes I wash it off with warm water. After this mask I look rejuvenated!

  2. Zinaida Aleksandrovna ULYBYSHEVA, Novgorod region, Malaya Vishera

    If you want to make canned zucchini, don't look for another recipe - everyone will like this one!
    Required: 1 kg of zucchini, 30 g of dill, 10 g of celery or parsley, 5 g of horseradish root, half a pod of red hot pepper, 2-3 cloves of garlic, 1 liter of water, 70-80 g of salt.
    Zucchini with a length of no more than 15 cm, with dense pulp, will go for salting. Wash thoroughly and soak them for 2-3 hours in cold water. At the bottom of the container, put half of the
    right and stack the zucchini tightly. If the zucchini is salted in a large container, then put some of the spices in the middle, and the rest on top. Fill the zucchini with brine, then - as with pickling cucumbers.

  3. Tatyana Ivanovna TATAPEHKOBA, Voronezh region, Rossosh

    Zucchini caviar is cooked in different ways, but it usually takes a lot of time. I refined this process and the result was good.
    Instead of shredding or rolling raw vegetables through a meat grinder, I cut them into fairly large pieces and boil them for 40 minutes. And only after that, after slightly cooling it, I pass it through a meat grinder, which is much easier and faster. I add vegetable oil, vinegar, salt and sugar to taste, pepper and bay leaves can be added to the resulting mass, and then I carcass for another 40 minutes. Then I roll up the cans. If there is a desire and time, instead of boiling, onions can be fried until golden brown in vegetable oil.


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