How to make caviar

Caviar is a favorite delicacy of all. This appetizer has won a huge number of fans. It can be used not only as an additive to the side dish, but also as an independent dish. Here are several options for making caviar from completely different ingredients.

Pick your recipe

How to make caviar from jelly

You will need:

- edible gelatin;

- 3 tablespoons;

- a glass of vegetable oil;

- a glass of concentrate;

- pipette;

- a deep plate;

- a sieve.

Making caviar from jelly:

1. First of all, you need to fill a tall glass with vegetable oil so that to the edge

   

   not less than 2-3 centimeters remained. Then send him to the freezer for an hour and a half.

2. Meanwhile, pour the concentrate into a deep bowl and add food gelatin to it. Do not touch the mixture for 20 minutes. During this time, gelatin should swell. In order to make caviar unusual, you can experiment with the concentrate. It can be absolutely anything. For example, fish soup, fruit drink and even beer are great! If necessary, home-made caviar can be tinted to match the color of the real one. To do this, just add a small amount of natural dye - beetroot juice.

3. After a 20-minute interval, the mixture of gelatin and concentrate is sent to the microwave. Warm the mass for one and a half minutes at high power.

4. After one and a half minutes, get the resulting solution and set it aside for about 20 minutes. It is very important to ensure that the gelatin mass only cools, and does not turn into jelly.

5. Remove vegetable oil from the freezer. Please note that it must be liquid. To make caviar, put the cooled gelatin mass into a pipette or a medical syringe and drip a solution of gelatin into the oil from the instrument.

6. To separate home-made eggs from oil, you need to strain them through a sieve.

How to make caviar from zucchini

You will need:

- zucchini - 1.5 kg;

- tomatoes - 2 pcs;

- carrots - 2 pcs;

- clove of garlic;

- onions - 2 pcs;

- a bunch of dill;

- a bunch of parsley;

- a bunch of cilantro;

- basil leaves - 5-6 pcs;

- tomato paste - 3-4 tablespoons;

- salt, saffron, black pepper - to taste.

Cooking squash caviar:

1. Grind zucchini peeled into small cubes and simmer for a quarter of an hour.

   

2. With the rest of the vegetables, do the following: peel, finely chop and simmer separately, not forgetting to add all the spices, herbs and tomato paste.

3. Combine all ingredients and continue cooking for another 10 minutes.

4. Transfer the resulting mass to a blender, meat grinder or food processor and grind until smooth.

5. After the operation, caviar from zucchini again put stew for 5 minutes. Zucchini caviar prepared in this way can be rolled up in sterilized jars. She is perfectly kept.