How to prepare a marinade from... Marinade for shish kebab - the most delicious recipes

Marinade for pouring can include completely different products. Moreover, the set of certain ingredients depends entirely on what kind of preparation you are making. In this article we decided to present you with several recipes. Using them, you can prepare pickled mushrooms, cabbage and other vegetables yourself.

Classic marinade for pouring

Surely each of us watched in childhood how our grandmothers and mothers prepared homemade marinades for the winter. Remember that aroma that literally hovered around the house when the brine boiled in a large saucepan? To make it yourself and use it for rolling vegetables, we may need the following components:

ordinary filtered water;
medium-sized table salt;
fine granulated sugar;
table vinegar.

Features of choosing ingredients

When presenting a classic marinade for pouring, we do not indicate a particular amount of ingredients. After all, for each workpiece it is purely individual. For example, to pickle tomatoes you will need more sugar than salt. But in the case of cucumbers, everything is exactly the opposite.

So, the marinade for pouring vegetables consists of salt and sugar dissolved in ordinary water, and it should be noted that the bulk components used to prepare such a brine must be clean. That is why it is better to purchase them in packs rather than by weight. Moreover, they should be small, since large salt and sugar dissolve in water for quite a long time.

Features of cooking on the stove

So how should you prepare a classic marinade for pouring? Bulk ingredients in one quantity or another must be dissolved in water, then put everything on medium heat. In this case, it is advisable to constantly stir the ingredients with a tablespoon.

When the salt and sugar are completely dissolved, it is recommended to boil the resulting brine over low heat for about 10-15 minutes. During this time, a little foam may form on its surface, and sometimes dark particles appear in the marinade itself, which were previously located between the spice crystals.

To obtain a more transparent pour, after boiling it, the brine must be filtered through thick gauze or flannel. Having completed these steps, you need to add table vinegar to the liquid. It should be especially noted that this process must be carried out immediately after boiling the marinade. Otherwise, it will simply evaporate.

How to use?

As you can see, preparing the marinade for pouring does not take much time. After the brine is ready, you need to pour it into all filled containers. Moreover, the marinade should be as hot as possible. If necessary, it is poured back into the pan, boiled and again poured into jars with vegetables.

Making a marinade for pouring cabbage

Pickled cabbage is a very tasty and aromatic snack that is quite difficult to refuse. But, unfortunately, not all housewives know how to cook it correctly. To correct this situation, we decided to tell you how to make a flavorful filling for such a snack.

So, we need:

filtered drinking water - 1.5 l;
apple cider vinegar (use 9%) - approximately 200 ml;
vegetable - about 0.5 cups;
fine table salt - 4 large spoons;
medium-sized sand-sugar - 9 large spoons;
bay leaf - 8 pcs.;
black peppercorns - 10 pcs.;
fragrant cloves - 5 pcs.

Cooking method

Preparing marinade for pouring is not a very complicated process. And before you start, you should carefully process all the vegetables (cabbage and carrots). Once the main components are properly chopped, you need to start preparing the brine. To do this, you need to fill a large saucepan with water, and then put it on the fire and bring the contents to a boil. After this, you need to add sugar, peas, salt, and clove inflorescences to the liquid. These components should be mixed until the bulk ingredients are completely dissolved. After this, you need to add deodorized oil to them and boil over low heat for about 10 minutes.

After the specified time, table vinegar should be poured into the brine, and then all the liquid should be filtered using a sieve or multi-layer gauze.

How to use?

After the aromatic marinade is ready, they need to pour in the previously chopped cabbage and carrots. It is advisable to keep vegetables in brine for at least a day. Next, they should be put in the refrigerator. After another 3-5 days, delicious pickled cabbage can be safely eaten.

Preparing mushrooms

The marinade for pouring mushrooms should be as aromatic and spicy as possible. After all, this is the only way you will get a very tasty snack that can be safely presented for a festive feast.

So, to prepare the brine we will need (calculated for 500 g of mushrooms):

fine table salt - 2 dessert spoons;
sand-sugar - a large spoon with a slide;
apple cider vinegar - about 50 g;
bay leaf - 2 pcs.;
peas - 5 pcs.;
chopped black pepper - ½ small spoon;
aromatic cloves - 3 pcs.;
mustard beans - ½ small spoon.

Cooking method

It is recommended to prepare this marinade together with mushrooms. However, they should be pre-washed and boiled in clean water. After this, the mushrooms must be discarded in a colander, rinsed and placed in a pan. Next, they need to be filled again with clean filtered liquid so that it only slightly covers the product.

After the water boils, you need to add sugar and salt to it. After boiling the ingredients for a couple of minutes, you also need to add cloves, bay leaves, mustard beans, chopped pepper and peas. In this composition, it is advisable to boil the mushrooms over low heat for about ¼ hour. Finally, pour table vinegar into them in a thin stream, then remove from the stove and distribute the contents of the pan into sterilized containers. After rolling up the jars, they must be cooled and kept at room temperature for about 3 days. It is advisable to consume pickled mushrooms after 2-3 weeks.

Pickling sweet peppers

How to make peppers in marinade (pouring)? To do this you need to use products such as:

filtered drinking water - 1 l;
apple cider vinegar (use 9%) - approximately 100 ml;
refined vegetable oil - 2 cups;
fine table salt - 3 large spoons;
medium-sized sand-sugar - 7 large spoons;
bay leaf - 5 pcs.;
black peppercorns - 7 pcs.;
fragrant cloves - 3 pcs.

Cooking process

To marinate sweet peppers, you should use an oil filling. To prepare it, you need to boil water and then dissolve sugar and salt in it. Next, you need to add bay leaf, cloves and black peppercorns to the liquid. After boiling the components for 5 minutes, add refined oil to them. After another ¼ hour, you need to add apple cider vinegar to the ingredients.

When can it be used?

After the marinade is completely ready, they need to pour the processed products and placed in a sterilized jar. After rolling up the containers, they should be left for several weeks. After this time, the vegetables can be safely used for consumption.

Fish under marinade, a dish known to everyone who has not tried it as a main course, hot with mashed potatoes or as a cold appetizer.

A universal dish that is suitable for both the festive table and the everyday menu.

Very easy to prepare, does not require any special ingredients, is quick to prepare and very tasty.

To prepare it, you can take almost any fish, preferably, of course, one that has few small bones, sea, river, fresh, salted, although then first you will need to soak it from salt.

The remaining ingredients are onions and carrots.

Classic marinated fish recipe

The simplest recipe since our grandmothers

We will need:

fish fillet, cut into portions 400 g
one large onion
4 – 5 carrots
tomato paste, can be prepared with tomatoes or a mixture of tomato paste and tomatoes
vinegar,
salt,
pepper

Cut the onion into half rings, or finely cubed, in general, as you like or are used to

Grate the carrots on a coarse grater; it is better, of course, to cut them into thin strips

Salt and pepper the fish pieces on both sides, roll in flour

Heat the vegetable oil in a frying pan and lay out the fish, fry on both sides, there is no need to bring it to readiness, it is enough for it to set with a light crust

Remove the fried pieces, add vegetable oil if necessary and fry the onion until transparent

Add carrots and fry along with onions

Add tomato paste with tomatoes; if you use only tomato paste, you need to dilute it with water until it becomes sour cream; if you use only tomatoes, it is better to remove the skin and finely chop or grind through a meat grinder

Let fry a little, add water so that the onions and carrots are covered with water, add a bay leaf, a few black peppercorns, salt and add sugar to taste, let simmer for a couple of minutes

Add a little vinegar, now look at your taste preferences, if you have a marinade with tomatoes, then they already give off sourness, so try the marinade, adjust to taste, for spiciness you can add a little red pepper.

Place the fried fish pieces in the marinade and distribute them so that the vegetables are under the fish and above the fish; if you have a lot of pieces, you can lay them out in layers

Add water to the top layer of vegetables, cover with a lid and simmer until the fish is ready for 5 - 10 minutes, it depends on the size of your pieces.

When ready, transfer everything into a saucepan, let it brew for a bit, you can eat it hot with a side dish, or you can let it cool, put it in the refrigerator and serve as a cold appetizer.

Cooking fish in the oven is very simple and won’t take you much time.

Everything you need to prepare it. This recipe uses coho salmon fish, but you can use any fish, as long as it is firm and without small bones

First, you need to cut the coho salmon into steaks and add salt to the flour

Then roll the steaks on both sides in flour.

Then they need to be fried on both sides in vegetable oil in a frying pan until golden brown.

Cut onions into half rings

Grate carrots to prepare Korean carrots

Fry the onion in vegetable oil until transparent and add the carrots

Since carrots require a lot of oil when frying, I advise you to add a couple of tablespoons of vegetable oil

Add 2 cups of boiled water, 3 - 4 tbsp. spoons of tomato paste

Mix everything, add salt, sugar, black peppercorns, bay leaf and cloves

Mix everything well again, add another glass of water, simmer over low heat with the lid closed for 10 - 15 minutes

When the marinade is ready, put half of the marinade in a baking dish

Place fish on top

Spread the rest of the marinade onto the fish, cover the top with foil and place in the oven preheated to 180 degrees for about 40 minutes.

The marinated fish is ready, the aroma is amazing, it can be served hot, but it is especially tasty when it cools down and sits in the refrigerator for about 8 hours, then it will be an excellent appetizer for any table.

Watch the video on how to cook marinated fish according to Lazerson’s recipe

Video recipe for cooking marinated fish in a slow cooker

If the purchased fish turns out to be a bit dry, it can be corrected with an original marinade of vegetables or spices. The result is a popular dish that is prepared by thousands of housewives across the country. The marinade for fish can be simple, based on carrots and onions, or complex with tomatoes, cream sauce and seasonings. You can choose the right one for every taste.

How to cook marinated fish

An appetizing and budget-friendly dish is made from fish pulp baked under a fragrant marinade. He is loved throughout the country. This dish has been prepared for several generations as a delicious home-cooked meal. The appetizer is included in the daily menu, so everyone will need to know how to cook marinated fish. There are several cooking recipes - in the oven, in a slow cooker or in a regular frying pan.

How to prepare a marinade for fish: you should start by preparing the ingredients. For the dish, it is optimal to take a low-fat, rather dry carcass, preferably marine species or low-boned river ones. The fish is cut into fillets, lightly fried with or without batter, baked or boiled. The resulting portioned pieces can be stewed with carrots and onions, add diluted tomato paste to it, add a little oil and vinegar. Among the unusual spices, it is good to take hot pepper, cumin and coriander.

There is a cooking option in which the marinade is first prepared separately - the vegetables are sautéed, and then combined with the fish and heated. Lemon rings, lemon juice, apple or wine vinegar, and wine add sourness to the finished filling. If desired, add sour apple, lemon zest and mustard. If you want sweetness, then the marinade is seasoned with sugar or honey. Flour gives the filling thickness.

Marinated fish recipe

Any home cook will love this marinated fish recipe, which allows you to create a delicious, flavorful dish. The result is such appetizing food that everyone at home asks for more, and guests ask for the signature recipe. It’s worth starting with the classic options and using carrot and onion marinade, gradually complicating the ideas by including spices, tomatoes, and other original ingredients.

Classic

Cooking time: 3.5 hours.
Number of servings: 4 persons.
Calorie content of the dish: 170 kcal.
Purpose: for lunch.
Cuisine: Russian.

The classic recipe for marinated fish suggests using carrots and onions. The filling will be thick due to the wheat flour. The bright color of the sauce is given by tomato paste, which is best diluted with boiled water to reduce the concentration. Pollock, hake or tilapia are perfect for this marinade, as they acquire additional juiciness and exquisite taste.

Ingredients:

pollock – 0.7 kg;
onion – 1 pc.;
carrots – 1 pc.;
flour – 60 g;
tomato paste – 20 ml;
water - glass;
sugar – 5 g;
salt - a pinch;
black pepper - a pinch;
allspice – 4 peas;
bay leaf – 1 pc.;
table vinegar - 10 ml.

Cooking method:

Clean the pollock and cut into small pieces a couple of centimeters thick.
Salt, pepper, bread in flour. Cut the onions into half rings, grate the carrots on a coarse grater.
Fry the pieces.
Separately, fry the onion-carrot mixture. Add water to the pasta.
Combine the frying with pasta and spices, simmer the marinade over moderate heat for five minutes.
Remove, add vinegar, stir.
Place layers of fish and marinade mixture into a deep bowl and leave in the refrigerator for three hours.
Garnish with boiled potatoes.

From carrots and onions

Cooking time: 12 hours.
Number of servings: 4 persons.
Calorie content of the dish: 175 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Another classic recipe is fish marinated with carrots and onions, which gives the final dish a bright color. The juiciness of the vegetables makes the meat moderately soft, it acquires special tenderness and gives off notes of piquant spiciness. Fish marinated with carrots and onions goes best with boiled aromatic rice, buckwheat or crumbly millet. The marinade is good to use as an independent sauce.

Ingredients:

cod – 800 g;
onions – 2 pcs.;
carrots – 3 pcs.;
medium-sized tomatoes – 2 pcs.;
bay leaf – 1 pc.;
allspice – 2 peas;
granulated sugar – 10 g;
lemon juice – 10 ml;
vegetable oil – 20 ml.

Cooking method:

Cut the fillet into pieces, roll in flour with spices. Fry until golden brown.
Chop the onion and sauté for five minutes. Add grated carrots and simmer until soft. It is not necessary to bring it to readiness.
Add tomatoes in slices without skin, simmer covered for 20 minutes. Season with spices and lemon juice.
Pour the sauce over the fish and leave it in the refrigerator overnight. Before serving, sprinkle with herb leaves.

Marinated fried fish

Cooking time: 5 hours.
Number of servings: 5 persons.
Calorie content of the dish: 185 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Fish fried under marinade has a more pronounced taste than baked or boiled fish, but at the same time it is higher in calories, so this option can be used for lunch. For dinner, it is better to serve this dish with fresh vegetables, chopped into strips and a light sauce. The marinade for fried fish according to this recipe is spicy, spicy and aromatic.

Ingredients:

pike perch – 1 kg;
flour – 30 g;
vegetable oil – 30 ml;
carrots – 0.3 kg;
onion – 250 g;
tomato paste - a glass;
vinegar – 150 ml;
water – 50 ml;
black pepper – 6 peas;
bay leaf – 2 pcs.;
carnation – 4 inflorescences.

Cooking method:

Clean the pike perch, cut into pieces, add salt and pepper, and leave to marinate for half an hour.
Roll in flour. Fry for seven minutes on both sides, place in a mold.
Cut the onion into half rings, grate the carrots and fry. After 10 minutes, pour in the tomato paste, after six minutes - water, spices and vinegar.
Simmer for 10 minutes, pour over the pike perch, cool, keep in the refrigerator for four hours, longer if necessary.

In the oven

Cooking time: 1 hour.
Number of servings: 4 persons.
Calorie content of the dish: 171 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Fish marinated in the oven is also called a dish “under a fur coat”, because there is a lot of frying and it hides the main component. The filling contains vegetables, tomatoes, and spices, which makes the marinade for fish in the oven aromatic and extremely pleasant. This healthy dish is low in calories and is suitable for serving cold or hot.

Ingredients:

cod – 2 pcs.;
flour – 45 g;
carrots – 4 pieces;
onions – 2 pcs.;
tomato juice – 60 ml;
water - glass;
salt – 10 g;
black pepper – 12 peas;
bay leaf – 2 pcs.;
sunflower oil – 30 ml.

Cooking method:

Cut the cod into wide pieces, add salt and bread in flour. Heat the oil and fry the pieces until light golden brown.
Cut the onion into half rings, grate the carrots coarsely, and sauté in a saucepan until soft.
Season with spices, place in a mold, pour in water and tomato juice.
Cover with foil and cook in the oven for 40 minutes at 180 degrees.
Garnish with pasta or rice.

In a slow cooker

Cooking time: 2 hours.
Number of servings: 5 persons.
Calorie content of the dish: 175 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Fish marinated in a slow cooker takes longer to cook than similar options in the oven or in a frying pan, but it turns out especially tender. For production, it is better to take fillet, because it is prepared faster compared to whole pieces. The recipe calls for apple cider vinegar, but it can easily be replaced with regular table vinegar. You just need to slightly reduce the required volume to preserve the taste without adding excessive sourness.

Ingredients:

pollock fillet – 1 kg;
carrots – 4 pcs.;
onions – 2 pcs.;
vegetable oil – 60 ml;
apple cider vinegar – 20 ml;
tomato paste – 60 ml;
bay leaf – 3 pcs.;
black pepper – 9 peas;
water – 300 ml.

Cooking method:

Cut the fillet into portions and add salt. Chop the onion and grate the carrots.
Pour oil into the bottom of the bowl, add half of the carrot-onion mixture, and season with spices. Place the fish, repeat layers.
Fill with water, tomato paste, vinegar.
Close the lid and set the “Extinguishing” mode for an hour and a half.
Serve with baked potatoes.

In tomato marinade

Cooking time: half an hour.
Number of servings: 3 persons.
Calorie content of the dish: 172 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Fish in tomato marinade can be cooked very quickly, and the end result is a beautiful and tasty culinary dish. For cooking, it is optimal to choose any sea fish - hake, tilapia or pollock. Before marinating, defrost the carcasses to a slightly elastic consistency and remove the bones for ease of subsequent processing. The finished dish is in perfect harmony with porridges, purees and fresh herbs; it is also tasty when cooled.

Ingredients:

flounder – 0.6 kg;
onions – 3 pcs.;
carrots – 3 pcs.;
flour – 10 g;
tomato paste – 60 ml;
vinegar – 10 ml.

Cooking method:

Fillet the flounder and cut into pieces. Add salt, bread in flour, and fry.
Place in a saucepan, add fried onion half rings and grated carrots, fried in oil.
Pour in tomato paste, vinegar, add spices and flour. Simmer for 20 minutes.

Check out the delicious recipes.

With vegetables

Cooking time: 4.5 hours.
Number of servings: 2 persons.
Calorie content of the dish: 175 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Fish with marinated vegetables has a pleasant islandy taste, spicy aroma and is liked by all guests. It’s good to make it in advance before your friends arrive, so that it has time to soak in the juicy filling and become even more tender. The dish is good hot and cooled; it looks beautiful if you decorate it with a lot of basil or cilantro, sprinkle with seasonings and spicy dry herbs.

Ingredients:

fish fillet – 0.4 kg;
fish broth - a glass;
flour – 20 g;
vegetable oil - half a glass;
carrots – 3 pcs.;
onions – 3 pcs.;
tomato puree – 80 ml;
sugar – 10 g;
vinegar – 10 ml;
bay leaf – 2 pcs.;
allspice – 2 peas;
carnation – 3 inflorescences.

Cooking method:

Cut the fillet into pieces, add salt and pepper. Bread in flour, fry until done.
Cut the carrots into slices, the onion into strips, place in heated oil, fry until soft. Add puree, spices, simmer for 20 minutes.
Pour in vinegar, broth, boil, season with sugar.
Pour the marinade sauce over the fish and cool. Let it sit for four hours behind the closed refrigerator door.

From carrots

Cooking time: 9 hours.
Number of servings: 4 persons.
Calorie content of the dish: 173 kcal.
Purpose: for dinner.
Cuisine: Russian.
Difficulty of preparation: medium.

Fish marinated with carrots will receive special tenderness if you add a little onion and elastic tomatoes to the finished filling. For such a dish, it is optimal to use marine species - cod, hake or perch, with a minimum number of bones. The finished delicacy is eaten very quickly, guests demand more and admire the taste. It will be especially tasty if you marinate the fish overnight to give it a refined aroma.

Ingredients:

cod fillet – 800 g;
onions – 5 pcs.;
carrots – 5 pcs.;
tomato paste – 20 ml;
tomatoes – 2 pcs.;
black pepper – 5 peas;
flour – 60 g;
vegetable oil – 20 ml;
bay leaf – 2 pcs.

Cooking method:

Cut the onions into quarter rings, heat the oil, fry until transparent
Add coarsely grated carrots and peppercorns and simmer until soft.
Pour in the paste, after two minutes add the chopped tomatoes without peels, season with spices, and simmer until slightly moist.
Cut the fillet into pieces, season with spices, bread in flour, and fry.
Remove the bay leaf from the marinade, place part of it in the mold, place the fish on top, and pour in the rest of the marinade.
Repeat layers as desired. Leave to infuse in the refrigerator for eight hours.

From Yulia Vysotskaya

Cooking time: 4 hours.
Number of servings: 10 persons.
Calorie content of the dish: 175 kcal.
Purpose: for lunch.
Cuisine: Russian.
Difficulty of preparation: medium.

Yuliya Vysotskaya’s marinated fish turns out no worse than restaurant or holiday fish, because a special filling is used. It is based on traditional carrots and onions, diluted with aromatic parsley and celery roots. A special mixture of spices gives the finished sauce a bright, memorable taste, making it spicy and spicy with a slight sweetness. The marinade is excellent for pike or carp.

Ingredients:

carp – 2000 g;
vegetable oil - half a glass;
flour - half a glass;
fish broth - a quarter cup;
seasoning for fish - sachet;
carrots – 200 g;
onion – 200 g;
parsley root – 50 g;
celery root – 50 g;
tomato juice – 40 ml;
sugar – 40 g;
pepper mixture – 3 g;
bay leaf – 2 pcs.;
cloves – 3 inflorescences;
vegetable oil – 2 tablespoons.

Cooking method:

Clean the carp, fillet it, leave the skin on, and cut into portions. Sprinkle with seasoning and salt and set aside for 15 minutes in a deep bowl.
Roll in flour and fry.
Chop the onions into quarter rings and simmer until soft. Add finely grated carrots and roots and simmer for 10 minutes.
Pour in the juice, sweeten, simmer for five minutes. Pour in hot broth, cook for 10 minutes.
Place the fish in layers in a mold, pour in the marinade, and heat for five minutes.
Cool, keep in the refrigerator for three hours.
Serve in bowls with green onion stalks.

Experienced professional Lazerson reveals his secrets that help prepare marinated fish:

how to make marinated fish: take boneless sea fish or large river carcasses;
Add vinegar to the filling little by little, taste after each serving;
wipe fish pieces dry before breading them in flour to achieve an even thin layer and prevent charring of the meat;
if the recipe calls for heating the meat with the marinade filling together, then after heating, cool the molds together with the dish;
It is better to stir the sauce carefully to maintain its delicate texture.

Video

As you know, marinade is a mixture of any vegetable oil with acid (most often table vinegar is used to prepare it), salt and spices. The marinade improves the taste of the finished dish, neutralizes the specific taste of river fish and softens the tough fibers of the meat. And by including carrots, you can have a wonderful appetizer or side dish!

It is not surprising that housewives are so fond of marinades with carrots - the recipe for each of them can be easily adapted to your taste and capabilities. And there are actually a lot of options here. It is easy to prepare a marinade with the addition of onions for fried, baked or boiled meat - it is quite simple. Korean carrots have their own rules for pickling - we will talk about them below. A very tasty marinade can be made for fish. And, of course, a separate topic is carrots pickled for the winter.

Marinade recipe with carrots and onions

The standard recipe, which you can modify to create your own culinary masterpiece, is surprisingly simple.

Ingredients:

onion (large) – 1 pc.;
sugar – 1 teaspoon;
tomato paste – 1 tbsp. spoon;
table vinegar 6% - 1 tbsp. spoon;
salt - to taste;
vegetable oil for frying vegetables.

So, cut the onion into small cubes, and chop the carrots on a grater with large holes. Heat the oil in a saucepan or frying pan and cook the vegetables in it until they become soft. After that, add sugar, salt, tomato paste and vinegar to them. If you wish, you can add any spices and even garlic to the marinade!

This marinade is used to soak boiled or fried meat, which is stewed in it for 5-10 minutes. This dish can also be served as a topping for rice or mashed potatoes.

Marinade for fish

Absolutely any fish can be made even tastier by cooking it in a marinade with carrots!

Ingredients:

carrots – 1 pc.;
onion – 1 pc.;
lemon – 0.5 pcs.;
ground black pepper - a pinch;
salt - to taste.

As you can see, vinegar does not appear in this recipe - lemon juice will provide the necessary acid to the marinade. First, fry the onion until transparent. Add carrots and cook for another five minutes. Turn off the heat and mix the lemon juice with salt and pepper and pour it into the pan. Stir everything thoroughly and let the vegetables cool. Dip the fish fillet into the prepared marinade and put it in the refrigerator for half an hour.

After this, the fish can be stewed, fried or baked... In any case, it will turn out incredibly tasty!

Marinade for Korean carrots

Let’s try to prepare a really tasty “Korean-style” carrot marinade and first take all the necessary products based on 1 kg of grated carrots

Ingredients:

deodorized vegetable oil – 50 ml;
sugar – 1 dec. spoon;
salt – 1 teaspoon;
vinegar (preferably apple, natural) – 3 dess. spoons;
garlic – 3 cloves;
ground black (red) pepper – 1 pinch.

The oil must be heated and all ingredients except garlic must be added to it. It is added only after the marinade is poured over carrots grated on a special grater and the resulting dish is mixed well. Next, the marinade for Korean carrots will “work” for another 8 hours, after which you will get an excellent snack that can last in the refrigerator for about a week!

Carrots in marinade for the winter

Carrots are an inexpensive vegetable, so you can make several different preparations for the winter from them. We bring to your attention the most delicious options: Method one. Grate half a kilogram of carrots on a “Korean” or coarse grater and place in a deep bowl. Heat a quarter of a cut glass of any vegetable oil in the microwave and add to it a tablespoon of apple cider vinegar, a quarter of a dessert spoon of ground black pepper, a full teaspoon of sugar and salt to taste. Pour the marinade over the carrots, cover with a lid (or cling film) and put in the refrigerator for a day. After 24 hours, transfer the carrots to a sterilized jar.

Method two. Grind a kilogram of carrots and 7 cloves of garlic using a fine grater. Prepare the marinade by boiling 500 ml of water and adding 300 ml of ordinary vegetable oil (preferably odorless), 6 full tablespoons of sugar, a tablespoon of salt and 3 tablespoons of ordinary 9% vinegar. Transfer the mixture of carrots and garlic into sterile jars, fill with marinade and close with lids. You can try the snack without waiting for winter. In a day it will already acquire an amazing taste!

Method three. For a marinade designed for a kilogram of carrots, you will need the following ingredients: five large tomatoes, three onions, 500 ml of water, 4 dessert spoons of citric acid, a quarter of a standard glass of sugar, table salt and classic ground black pepper based on your taste.

Carrots and onions must be cut into cubes. Scald the tomatoes, remove the skin from them and, finely chop, add to the vegetables. Mix everything well and transfer to thoroughly sterilized jars. Boil water and stir the rest of the ingredients in it. Pour the boiling marinade over the carrots and roll up in the usual way.

Important: Be sure to try any marinade and don’t be afraid to add other ingredients or spices to recipes! This way you can create the perfect snack to suit your own family's tastes.

Despite the popularity of the popular nickname “bottle palm,” it is very difficult to confuse the genuine hiophorba bottle palm with its relatives. A real indoor giant and quite a rare plant, hyophorba is one of the most elite palm trees. She became famous not only for her special bottle-shaped trunk, but also for her very difficult character. Caring for hyophorba is no more difficult than caring for ordinary indoor palm trees. But the conditions will have to be selected.

Surely, many of you have come across this plant, at least as a component of some cosmetic or food products. It is “disguised” under different names: “jujube”, “unabi”, “jujube”, “Chinese date”, but they are all the same plant. This is the name of a crop that has long been grown in China, and was grown as a medicinal plant. From China it was brought to the Mediterranean countries, and from there jujube began to slowly spread throughout the world.

May chores in the decorative garden are always associated with the need to use every free minute as productively as possible. This month, flower seedlings are planted and seasonal decoration begins. But you shouldn’t forget about shrubs, vines, or trees. Due to the imbalance of the lunar calendar this month, it is better to work with ornamental plants in early and mid-May. But the weather does not always allow you to follow the recommendations.

Why do people move to the countryside and buy dachas? For a variety of reasons, of course, including practical and material ones. But the main idea is still to be closer to nature. The long-awaited summer season has already begun; a lot of work awaits us in the garden. With this material we want to remind you and ourselves that in order for work to be a joy, you must remember to rest. What could be better than relaxing in the fresh air? Just relax in a furnished corner of your own garden.

May brings not only long-awaited warmth, but also no less long-awaited opportunities to plant even heat-loving plants in the beds. This month, seedlings begin to be transferred into the soil, and crops reach their peak. While planting and new crops are being planted, it is important not to forget about other important chores. After all, not only the beds need enhanced care, but also the plants in greenhouses and seedlings, which are beginning to be actively hardened off this month. It is important to form plants in time.

Pie for Easter - a homemade recipe for a simple sponge cake filled with nuts, candied fruits, figs, raisins and other goodies. The white icing that decorates the cake is made from white chocolate and butter, it won't crack, and it tastes like chocolate cream! If you don’t have the time or skills to tinker with yeast dough, then you can prepare this simple holiday baking for the Easter table. I think any novice home pastry chef can master this simple recipe.

Thyme or thyme? Or maybe thyme or Bogorodskaya grass? Which is correct? And it’s correct in every way, because these names “pass” the same plant, more precisely, one genus of plants from the Lamiaceae family. There are many other popular names associated with the amazing property of this subshrub to release large amounts of aromatic substances. The cultivation of thyme and its use in garden design and cooking will be discussed in this article.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

Savoy cabbage gratin is a vegetarian recipe for a tasty and healthy meat-free dish that can be prepared during Lent, since no animal products are used in its preparation. Savoy cabbage is a close relative of white cabbage, but it is superior to its “relative” in taste, so dishes with this vegetable always turn out successful. If for some reason you don’t like soy milk, then replace it with plain water.

Currently, thanks to breeders, more than 2000 varieties of large-fruited garden strawberries have been created. The same one that we usually call “strawberries”. Garden strawberries arose as a result of the hybridization of Chilean and Virginia strawberries. Every year, breeders never tire of surprising us with new varieties of this berry. Selection is aimed at obtaining not only productive varieties that are resistant to diseases and pests, but also those with high taste and transportability.

Useful, hardy, unpretentious and easy to grow, marigolds are irreplaceable. These summer gardens have long since moved from city flower beds and classic flower beds to original compositions, decorating beds and potted gardens. Marigolds, with their easily recognizable yellow-orange-brown colors and even more inimitable aromas, today can pleasantly surprise with their diversity. Firstly, among marigolds there are both tall and miniature plants.

The system of protection of fruit and berry plantings is based mainly on the use of pesticides. However, if in the protection of seed orchards pesticides can be used during almost the entire growing season, taking into account the waiting period for each preparation, then in the protection of berry crops they can be used only before the beginning of flowering and after harvesting. In this regard, the question arises of what drugs should be used during this period to suppress pests and pathogens.

Our grandmothers, growing garden strawberries, or strawberries, as we used to call them, did not particularly worry about mulching. But today this agricultural technique has become fundamental in achieving high quality berries and reducing crop losses. Some might say it's a hassle. But practice shows that labor costs in this case pay off handsomely. In this article, we invite you to get acquainted with the nine best materials for mulching garden strawberries.

Lenten salad with avocado is a light vegetable salad that is suitable for lenten and vegetarian menus. This dish can also be included in the diet menu, however, if you decide to part with extra pounds on your waist, then reduce the amount of olive oil in the dressing and take only half an avocado. Prepare the salad immediately before serving - chopped fresh vegetables lose their taste, the salad will become “wet” and tasteless if stored for several hours.