Yadda ake kvass daga malt - girke-girke 7 daga mataki zuwa mataki
Kvass na Malt abin sha ne mai kyau yayin kwanakin rani mai zafi da zafi tare da kaddarorin tonic da halaye masu amfani. Babban kayan aiki a cikin shirye-shiryen kvass daga malt shine tsaba ta hatsi waɗanda aka yi aikin matakai da yawa. Ana yin Malt daga hatsi, alkama, gero, sha'ir ko hatsin rai. Kowane nau'in hatsi yana buƙatar tsananin biyayya ga fasahar girki.
Kvass na gida daga malt galibi ana yin sa ne daga sha'ir ko tushe na hatsin rai, waɗanda masu giya ke amfani da shi sosai wajen samar da giya.
Fermented malt kvass
- Don tsami
- ruwa 1 l
- yisti 2 tsp
- sukari 5 tbsp. l.
- malt mai narkewa (hatsin rai) 200 g
- Don kvass
- ruwa 3 l
- farawa al'adu 250 ml
- zabibi 2 tbsp. l.
Calories: 27 kcal
Sunadaran: 0.2 g
Kitse: 0 g
Carbohydrates: 5.2 g
Na fara da yisti Na dauki tukunyar ruwa, na dora akan murhu na tafasa ruwa lita 1 a ciki. Na zuba a cikin malt din na gauraya sosai. Kada a sami wasu dunƙulen da suka rage. Ina samun taro mai kama da juna Bar shi ya share tsawon awanni 2-3.
Na zuba cakuda a cikin wani kwano, ƙara 5 tbsp. l. sukari na gari, yisti (dole ne a diluted). Na sanya shi cikin firiji da daddare. Na tafasa lita 3 na ruwa don kvass a cikin tukunya na bar shi a cikin ɗakin girki.
Da safe sai na zuba dafafaffen ruwan a cikin tulu. Na sanya ƙaddarar da aka gama, kofi 1 ya isa, busassun berries, sukari. Na bar kwalba a cikin firiji na dare. Da safe ina samun abin sha mai daɗin ci.
Don sake amfani da filayen, tace kvass ta hanyar yadudduka da yawa na gauze. Barin ruwan tsami a cikin kwalba, ƙara tushe na kvass, sukari, zabib ɗanɗano. Kada ku ji tsoron yin gwaji tare da kaurin, kuyi amfani da kayan haɗi daban-daban. Za su canza wadatar dandano da ƙamshin abin sha.
Haske kvass daga malt marar yisti
Malt ɗin da ba a saka shi da hatsi ba ya shan aikin ƙanshi, yana da launin rawaya mai haske da ɗanɗano mai daɗi. Ana amfani da shi wajen yin burodi. Idan ana so, za a iya yin kvass mai daɗi daga garin malt mara yisti.
Sinadaran:
- Ruwa - 3 l,
- Garin alkama - rabin gilashi,
- Unfermented hatsin rai malt (ƙasa) - 1 kofin
- Yisti mai farawa da al'adu (wanda aka shirya a gaba) - 1 ƙaramin cokali,
- Raisins - 10 guda.
Yadda za a dafa:
- Na dauki tukunyar mai zurfi, ƙara malt da gari. Na zuba lita 1 na ruwan zãfi, na haɗa wort sosai, maƙasudin shine a sami daidaitaccen taro.
- Na bar shi shi kadai don 'yan sa'o'i. Ina jira cakuda ya huce zuwa digiri 38-40. Na baza yisti da busasshen inabi. Na bar shi a kan tebur, an rufe shi da tawul. Tsarin aikin ferment zai fara bayan fewan awanni kaɗan, ya dogara da yanayin zafin ɗakin.
- Ina zuba lita biyu na ruwan sanyi a cikin tankin. Ina jiran wasu awanni 24-30.
- Don kar in bayyana kvass sosai kuma kada ku sanya shi mai tsami sosai, lokaci-lokaci nakan ɗanɗana shi. Na kwalba shi, saka shi a cikin firinji don “nunawa” (kwana 2-3).
Zaka iya amfani da garin buckwheat a girke-girke maimakon na alkama. Kvass zai zama baƙon abu, tare da ɗan haushi.
Girke-girke mara yisti
Sinadaran:
- Ruwa - 3 l,
- Sugar - cokali 2
- Rye fermented malt - 5 tablespoons
- Raisins - 180 g.
Shiri:
- Na fara yin kayan miyar a cikin tukunyar ruwa. Na narke cokali 3 na malt tare da sukari a cikin lita ɗaya na ruwan zafi. Na bar tushen yisti na awanni biyu.
- Saka raisins a cikin cakuda kuma watsar da sauran malt. Na cika shi da lita 2 na ruwan zafi. Ki rufe tukunyar da mayafi mai kauri ki barshi ya kwana.
- Da safe, Ina tace abin sha sau da yawa tare da gauze. Na kwalba shi, aika shi zuwa firiji don ya huce. Abin da aka gama sha ba shi da ƙasa da kvass daga burodi.
Kuna iya amfani da al'adun farawa sau da yawa. Sugarara sukari da busasshen inabi don ɗanɗano, cika ruwa, nace a sha kvass daga malt don lafiya!
Shirya bidiyo
Yadda ake kvass tare da maltar sha'ir
Kvass na sha'ir shine abin sha mai ƙanshi tare da ƙanshin haske mai daɗi. Tsarin girki ya hada da gasa burodi da kuma yin fasa gida-gida.
Sinadaran:
- Ruwa - 5 l,
- Sha'ir malt - 250 g
- Rye gari - 500 ml,
- Sugar - 200 g
- Yisti bushe - karamin cokali 1.
Shiri:
- Na shirya kullu dangane da abubuwa uku - ruwa, malt da hatsin rai. Na dunƙule sosai ina sassaka ƙwallo. Na aika shi zuwa tanda don yin burodi Da farko, na bushe kullu na awa ɗaya a digiri 60-70.
- Na ƙara yawan zafin jiki zuwa digiri 200, soya na minti 50. Na sanya turare da sabo burodin da aka yi da gida don ya huce. Yanke cikin bakin ciki, bushe a cikin tanda har sai launin ruwan kasa na minti 20. Ina samun croutons
- Na sanya toasted kuma na yanke gurasa a cikin kwalba, zuba ruwa. Na cika cakuda da sukari da ruwa, na kara malt din kai tsaye daga kunshin, na motsa shi na barshi a wuri mai dumi na tsawon awanni 10-12, ko mafi kyau - na kwana 1. Na tace shi, zuba shi a cikin kwalabe ko kwalba, rufe shi da murfi sosai. Na sanya shi ya huce Anyi!
Farin kvass daga malt
Farin kvass girke-girke ne mara daidaituwa kuma mai ƙarfin gaske tare da ƙari na giya, malt fermented da kefir. Gwada shi!
Sinadaran:
- Ruwa - 3 l,
- Mentedunƙarar ƙwayar cuta - 1 kofin
- Giya - rabin mug
- Kefir - rabin mug.
- Oatmeal - gilashin 1
- Garin alkama - kofuna 2
- Gishiri - 10 g
- Sugar - 20 g.
Shiri:
- Rage garin alkama, zuba shi da ruwan tafasa a hankali a dunkule kullu har sai ya yi laushi ba tare da dunkulen kumburi ba
- Na jiƙa "Hercules" a cikin ruwan dumi, bar shi ya yi wanka na awa ɗaya. Nika hatsi da injin nikakken nama, zuba tafasasshen ruwa a kai. Kullu ya kamata ya zama na ruwa.
- Na haɗu da kullu biyu, tsarma da ruwa, zuba kefir da abin sha mai kumfa, ƙara sukari, gishiri da ginshiƙin kvass (malt). Mix sosai kuma bar don aikin ƙoshin.
- Bayan kwanaki da yawa, abin sha zai fara kumfa, kumfa za su hau saman.
- Ina tace kvass, a hankali na ware kauri daga ruwa, zuba shi a cikin kwalabe na sanya shi ya huce. Na bar tushe don sake amfani.
Yadda ake gasa kvass tare da malt da zabib
Dangane da wannan girke-girke, zaku iya shirya abin sha mai ɗanɗano wanda zai iya shayar da ƙishinku.
Sinadaran:
- Ruwa - 2.5 l,
- Alkama croutons - 75 g
- Gwanin hatsin hatsi - 40 g
- Sugar - 40 g
- Zabibi - 20 g.
Shiri:
- Na sanya gwangwadon da aka shirya, na bushe ta ɗabi'a ko kuma an soya ta a cikin tanda, a cikin tulu.
- Na sanya cokali daya na sikari na zuba malt din kai tsaye daga kunshin (Ba na tururin shi). A cikin girke-girke, samfurin kwayar hatsi yayi aiki azaman fenti na halitta da ƙari ga babban ɗanɗano mai daɗin ji. Godiya gareshi, abin shan zai zama mai haske mai haske launin ruwan kasa mai ƙwanƙolin zinariya, kuma zai karɓi ɗan laushi.
- Na zuba ruwa mai tsafta a cikin kwalba
- Ina rufe tulu da gauze mai tsabta. Na bar shi a wuri mai dumi, da hankali ina ajiye tire a ƙarƙashin ta don kada abin shan ya "gudu" zuwa bene. Ina jiran kwanaki 2-4. Lokacin bushewa ya dogara da yawan zafin jiki a cikin ɗakin.
- Na zuba kvass a cikin kwalba, in bar cakuda gurasar da aka jika don girki na gaba. Don dandano, ƙara ɗan sukari da inabi, a hankali girgiza har sai sukarin ya narke gaba ɗaya. Na sanya shi cikin firiji na aan awanni.
Dandanon abin sha kai tsaye ya dogara da ingancin ruwa. Zai fi kyau a yi amfani da artesian, mai taushi mai laushi, yadda ya dace.
Girke-girke na Kvass "Miyan kabeji ta Moscow"
Sinadaran:
- Ruwa - 8.5 l,
- Rye malt - 250 g
- Yisti - 15 g
- Gari - 3/4 kofin
- Honey - 250 g,
- Mint - 3 g
- Sugar - 5 g.
Shiri:
- Ina tururi malt a cikin ruwan zãfi (gilashin 2-3), barshi shi kaɗai na tsawon awanni 3.
- Na shirya kayan miyan, hada gari, yisti da sukari, zuba ruwan dumi (rabin gilashi). Na sanya shi a wuri mai dumi Ina jira awanni 2-3.
- Bayan tama da aka huɗa ta dace, sai na tsarma ta da ruwan zafi (8 l), bari ta dahu.
- Na cire ɓangaren sama na sakamakon wort. Na kara zuwa ragowar zuma da kuma kayan miya. Na ba kvass lokaci don yisti.
- Bayan wasu awanni, sai in tace shi, in zuba shi a cikin kwalabe, in rufe shi sosai in bar shi shi kadai na dare 1. Bayan daɗa mint, saka a cikin firiji. Bayan kwana 3, Ina jin daɗin abin sha mai daɗi kuma mai daɗi.
Fa'idodi da cutarwa na malt kvass
Daidai malt kvass na gida yana da sakamako mai kyau akan tsarin zuciya da kuma aikin ɓangaren hanji (hanji na ciki), yana ƙaruwa rigakafi da kuzari, wartsakewa, shayar da ƙishirwa kuma yana ba da sabon ƙarfi bayan motsa jiki mai nauyi, yana bawa jiki abubuwa masu amfani masu amfani kuma bitamin (C, E, B1 da B2).
Cutar da contraindications
Ga mutanen da ke da hauhawar jini, kumburi na mucosa na ciki (nau'ikan cututtukan gastritis), cirrhosis na hanta, ba a ba da shawarar ci da kvass ba koyaushe. Babban dalili shine sinadarin acid din abin sha.
Kvass da aka siye Stores ba zai taɓa maye gurbin analogue na gida wanda aka sarrafa shi da ƙauna da himma ba. A cikin samar da masana'antu, ana amfani da kayan ƙarancin ƙarancin inganci, wanda ke shafar tasirin ɗanɗano na ƙarshe da kyawawan abubuwa.
Shirya kvass a gida ta hanyar zaɓar girke-girke da kuke so. Ku kawo shi zuwa kammala, farantawa kanku da ƙaunatattun ku sha mai ban mamaki!