Yadda za a tsinke naman kaza na lokacin sanyi
Mashahurin hikima ya ce - "Bazara ja ne da furanni, kuma kaka da namomin kaza." Foraunar namomin kaza ba daidaituwa ba ce. Ba shi yiwuwa a rayu a zamanin da a cikin mummunan yanayi a cikin hunturu da farkon bazara ba tare da wadata ba. Namomin kaza sun bushe da gishiri, an shirya miya, pies da pancakes. A lokacin azumi, abincin naman kaza ya maye gurbin nama. Bari mu tattauna yadda za a tsinke naman kaza na lokacin sanyi.
Yawan jama'a na "farauta farauta" yana ci gaba ba raguwa. Ganin bishiyar bishiya a cikin gandun daji, masu tsinke naman kaza suna rugawa da fatan samun boletus a cikin ciyawar. Boletus jita-jita suna da amfani ga masu ciwon sukari, mutanen da ke da cutar koda da ƙwayoyin cuta.
A kan ɗakunan ajiya, zaku iya samun kwalba na naman kaza da aka zaba duk shekara, amma a cikin ɗanɗano da fa'idodi, samfuran da aka saya yawanci baya ƙasa da kayan kwalliyar da ake yi a gida. Lallai, abincin da aka siyo a kantin sayar da kaya yana dauke da abubuwan adana kayan adon roba, dyes da masu kara dandano.
Salt, vinegar, citric acid suna taka rawar masu kiyayewa a cikin marinade na gida. Herbsara ganye da kayan ƙanshi za su ƙara dandano da ƙanshi a cikin tasa, wadatar da abubuwa masu amfani. Akwai adadi da yawa na hanyoyin narkar da boletus boletus, kowace uwargidan za ta iya zaɓar girke-girke mai dacewa kuma don farantawa dangin rai da kyakkyawan abinci mai daɗi.
A girke-girke na gargajiya don ɗauka a cikin kwalba
Ingantaccen ingantaccen girke-girke zai taimaka har ma matan gida masu ƙwarewa su jimre da yin zaba a gida.
- Kletus 1 kilogiram
- ruwa 1 l
- gishirin dutse 50 g
- sukari 50 g
- vinegar 9% 125 ml
- barkono barkono mai hatsi 10
- ganyen bay 3 ganye
- cloves 3 inji mai kwakwalwa
Calories: 31 kcal
Sunadaran: 2.3 g
Fat: 0.9 g
Carbohydrates: 3.7 g
Sanya tattalin da yankakken namomin kaza a cikin tukunyar ruwa, zuba ruwa. Cook don minti 20-25 har sai an tsoma ƙasa. Cire kumfa mai tasowa
Lambatu da kurkura boletus boletus. Tafasa ruwa lita 1 a cikin tukunyar kuma a tsoma naman kaza aciki.
Idan ruwan ya sake tafasa, sai a jira minti 10 sannan a hada sauran kayan. Ci gaba da karamin wuta na mintina 15.
Shirya boletus a cikin kwalba haifuwa. Cika da marinade zuwa saman sosai kuma mirgine shi.
Sanya gwangwanin da aka juye da bargon auduga ko tsohuwar tufafin waje (jaket, jaket ƙasa) don kwantar da hankali.
Bayan sun sanyaya gaba daya, sanya kwalba don adana su. Don hana su lalacewa a lokacin hunturu, ɗakin ya zama mai sanyi.
Hanyar sanyi
Sakamakon maganin zafi, wasu abubuwan gina jiki da ke cikin boletus sun lalace. Hanyar sanyi na marinating yafi ɗaukar lokaci da wahala, amma sakamakon shine lafiyayyen abinci mai ɗanɗano mai ban sha'awa.
Sinadaran:
- Boletus namomin kaza - 1 kg;
- Gishiri - 50 g;
- Peppercorns;
- Ganyen Bay;
- Tafarnuwa;
- Horseradish;
- Currant da ceri ganye.
Yadda za a dafa:
- Don hana boletus juyawa, dole ne a daidaita su sosai. Ya kamata su zama masu ƙarfi, ba tare da lalacewa ba, ya fi dacewa matsakaita.
- Kurkura da kyau kuma sanya shi a cikin babban kwano. Zuba ruwan sanyi kuma jiƙa na tsawon awa 5-6.
- Sanya tam a cikin yadudduka a cikin akwatin pickling, yayyafa gishiri da kayan yaji.
- Ka rufe boletus din da auduga ko gauze, saka da'irar katako a sama. Don fara ɓoye ruwan 'ya'yan itace, an sanya kaya mara nauyi sosai akan da'irar.
- Lokacin da brine ya fara fitowa, cire akwati a wuri mai sanyi. A wannan matakin, yana da mahimmanci don sarrafa tsarin ƙirar brine. Idan bai isa ba, to nauyin kayan bai isa sosai ba kuma ana buƙatar haɓaka.
- Tabbatar cewa babu wani kwandon kwalliya a kan masana'anta ko da'irar. Idan ya bayyana, kuna buƙatar tsaftace da'irar kuma canza masana'anta.
- Duba naman kaza a cire wadanda suka fara lalacewa.
Tsarin marinating mai sanyi zai ɗauki kimanin watanni 2.
Hanya mai zafi
Sinadaran:
- Boletus namomin kaza - 1 kg;
- Ruwa - tabarau 2;
- Acetic acid 30% - 3 tbsp. l.;
- Gishiri - 2 tsp;
- Peppercorns - 15 inji mai kwakwalwa.;
- Ganye na Bay - 3 inji mai kwakwalwa;
- Albasa - 1 pc .;
- Karas - 1 pc.
Shiri:
- Kurkura da bushe da namomin kaza da aka bare, za ku iya saka su a kan tawul. Yanke manyan cikin guda.
- Someara wasu ruwa kuma tafasa don minti 30. Cire a zubar a cikin colander.
- Don marinade, dafa yankakken kayan lambu a cikin kofuna 2 na ruwa na minti 10. Mintuna biyu kafin ƙarshen dafa abinci, zuba cikin acetic acid.
- Mix da boletus tare da marinade kuma dafa na mintina 15, sannan saka cikin kwalba haifuwa.
- Cika kwalba tare da marinade, wanda yakamata ya rufe namomin kaza. Kada kwanciya ta zama mai matse jiki, yakamata su yi iyo cikin ruwa a cikin ruwa.
- Seal kwalba da kuma adana a cikin wani wuri mai sanyi.
Yadda ake marinate tare da citric acid
Kayan girkin inabi ba na kowa bane, musamman wadanda suke da matsalar ciki. A wannan yanayin, ana iya amfani da acid citric azaman mai kiyayewa. Wannan marinade ya fi kyau, kuma kirfa yana ba da ƙanshin kayan ƙanshi.
Sinadaran:
- Boletus namomin kaza - 1 kg;
- Ruwa - 1 l;
- Sugar - 10 g;
- Gishiri - 10 g;
- Citric acid - 2 g;
- Ganyen Bay - 1 pc.;
- Peppercorns - 5 inji mai kwakwalwa;
- Kirfa ƙasa - 2 g.
Mataki mataki mataki:
- Tafi cikin boletus, yanke yankuna masu duhu da dents. Kurkura sosai. Yanke mugayen kanana.
- Cook a cikin lita 2 na ruwa tare da ƙarin 1 tbsp. l. gishiri har sai sun sauko. Cire kumfa a kai a kai.
- Saka a cikin wani colander, bari ruwa lambatu.
- Zuba dukkan kayan yaji, banda ruwan citric, a cikin ruwa sannan a kawo marinade a tafasa.
- Zuba boletus tare da marinade kuma dafa na mintina 15. Kashe wutar kuma ƙara citric acid, haɗuwa da naman kaza sosai.
- Shirya a kwalba haifuwa, tamp, zuba zafi marinade.
- Rufe kwalba da murfin filastik kuma bari su huce gaba ɗaya.
- Marinade tare da citric acid ya fi rauni fiye da acetic, don haka ya kamata a adana boletus a ƙarancin zafin jiki, a cikin cellar ko firiji.
Marinade mai dadi tare da tafarnuwa da kirfa
Masoyan gwaje-gwajen kayan lambu na iya gwada girke-girke tare da tafarnuwa da kirfa. Godiya ga waɗannan samfuran, mai yin burodin yana samun dandano mai dandano da asali.
Sinadaran:
- Boletus namomin kaza - 1 kg;
- Ruwa - 1 l;
- Peppercorns - 10 inji mai kwakwalwa.;
- Asalin asalin 70% - 15 ml;
- Sugar - 40 g;
- Gishiri - 40 g;
- Albasa - 1 pc .;
- Tafarnuwa - 3 cloves;
- Kirfa sandunansu - 1 pc .;
- Jiki - 5 inji mai kwakwalwa;
- Ganye na Bay - 3 inji mai kwakwalwa.
Shiri:
- Shirya boletus boletus: kwasfa, wanka, yanke, saka a cikin tukunyar ruwa. Zuba a ruwa sannan a sa bawon albasar da aka bare. Cook, cire kumfar da ke kunno kai, har sai sun nitse zuwa kasa, sannan a kurkura a karkashin ruwan famfo.
- Zuba kayan yaji a cikin ruwan marinade da tafasa. Saka namomin kaza a cikin marinade kuma saka wuta.
- Bayan minti 10 sai a hada tafarnuwa, a yankakken ta yanka. Bayan minti 5, zuba asalin asirin, bayan minti 5 cire shi daga wuta.
- Ninka a cikin kwalba haifuwa, tamp. Tafasa da marinade da kuma zuba a cikin kwalba, mirgine sama.
- Juya gwangwani a juye, a rufe a barshi ya huce.
Pickled kafafu
Legsafafun ƙafafu, akasin kwalliyar, suna da ƙarfi, tare da tsarin zare, don haka ya fi kyau a tsinke su daban. Legafafun kafa da aka shirya bisa ga wannan girke-girke suna da kyau.
Sinadaran:
- Boletus namomin kaza - 1 kg;
- Dutsen gishiri - 25 g;
- Sugar - 10 g;
- Tebur vinegar - 50 g;
- Ganye na Bay - 5 inji mai kwakwalwa;
- Peppercorns - 5 inji mai kwakwalwa.
Shiri:
- Kurkura namomin kaza, raba iyakoki da ƙafafu. Yanke manyan kafafu cikin zobba. A jefa cikin ruwan gishiri a dafa kamar minti 30.
- Lambatu da kurkura. Tafasa ruwa da kayan kamshi, zuba marinade akan kafafu a sanya wuta.
- Bayan minti 10, ƙara vinegar da tafasa don 2-3 minti.
- Ninka a cikin kwalba haifuwa, zuba marinade da mirgine sama.
Za a iya yin amfani da ƙafa da zaran sun huce. Pickled kafafu, albasa da man sunflower suna yin dadi abun ciye-ciye.
Amfani masu Amfani
- Kafin marinating boletus dole ne a tsabtace shi sosai daga datti da bin tarkace. Yi wannan da sauri, saboda naman kaza kayan lalacewa ne. Ana iya saka shi a cikin ruwan dumi, ya fi sauƙi a wanke ta wannan hanyar. Kada a ajiye shi a cikin ruwa sama da mintina 15 don gudun shan ruwa.
- Boletus boletus tare da wormholes da dents ba su dace da ɗauka ba, saboda suna iya ɓata kayan aikin. Wuraren da ba su da kyau suna bukatar a yanke su. A cikin iska, sassan suna yin duhu da sauri, don haka ana aiwatar da aiki da sauri-wuri.
- Idan kana so ka shayar da naman kaza duka, zabi karamin boletus boletus. Hatsuna da ƙafafu sun bambanta da yawa, saboda haka ya fi kyau a tsinke su daban.
- Boiled namomin kaza ana tafasa a cikin salted ruwa (1 tbsp gishiri da lita 1 na ruwa). Don kiyaye broth a bayyane, kuna buƙatar cire kumfa a kai a kai. Readlet boletus zai fara nitsewa zuwa kasan kwanon rufi.
- Don ci gaba da salting har zuwa girbi na gaba, dole ne ku tsabtace kwandon ajiyar.
- Rashin gishiri, vinegar ko citric acid a cikin marinade na iya haifar da lalacewar curls, don haka yana da mahimmanci a bi girke girke a hankali.
Yadda ake rarrabe karamin labaran karya
Boletus na ƙarya (naman kaza) ya bambanta da na ainihi a cikin ɗanɗano mai ɗaci. Koda karamin boletus na karya zai batar da aikin. Mun lissafa manyan abubuwan da zasu taimaka wajen rarrabe su a cikin tebur:
| Alamar | Real boletus | Gall naman kaza |
|---|---|---|
| Zane a kan kafa | Tunatarwa game da canza launi na Birch | Jijiyoyin da suke kama da jijiyoyin jini |
| Cap launi | Canza launin ruwan kasa | Bright brown, greenish tubali |
| Hat kasa launi | Fari | Hoda |
| A saman murfin zuwa taɓawa | Kyakkyawan | Elvearfafawa |
| Fasa launi | Fari | Hoda |
Nasihun bidiyo
A ranar sanyi mai sanyi, kwalba da aka debo za ta ba da ƙanshin gandun dajin bazara. Kuma baƙi tabbas za su yaba da ɗanɗanar su. Namomin kaza tare da albasa da man sunflower za su yi ado teburin biki. Ana iya amfani dasu don yin abubuwan burodi da salati, pizzas da pies.