Among the delicious and nutritious dishes that can be prepared in advance and then stored in a cool dark place all season is a salad with rice and fish. The universal canned food is completely ready for use, so it will also save time in the future.
Ingredients
Step-by-step cooking recipe
Gut the fish, boil for 15 minutes in boiling salted water and disassemble into pieces without bones.
Separately rinse and boil the rice until half cooked.
Chop the tomatoes in a blender.
Chop the remaining vegetables and fry in half the oil.
Add the remaining oil and fish to the tomato, and simmer for 20 minutes.
Put the vegetable roast, sugar, salt and spices there, and simmer for another 15 minutes.
Add the rice, simmer the salad for another 15 minutes, pour in the vinegar and roll the billet into sterile jars.
