Yadda ake gishirin ƙimar a gida

Valui (gobies, plakuny namomin kaza, dunkulallen hannu) su ne namomin kaza waɗanda ake tantance ɗanɗano da ɗaci da ɗaci. Ingancinsu yana cikin shakku, amma salting dinsu yana samun karbuwa, saboda galibi suna kama idanun masu karɓar naman kaza a cikin Yankin Gabas ta Tsakiya da arewacin.

Kafin gishiri darajar lokacin hunturu, kwasfa su kuma jiƙa ko tafasa na dogon lokaci. Don haka, an cire ɗacin da ke cikin hular. Biyan girke-girke lokacin da salting zai ba da ingantaccen dandano. Haka kuma, wasu masu amfani sun fi son gishiri mai daraja fiye da kowane zakara, dinki ko wavelines.

Ediimar ci ko a'a?

Valui - namomin kaza da ake ci da sharadi: saboda dandano mai zafi, ana bukatar dogon girki kafin a ci. Wannan nau'ikan ingantawar ya hada da namomin kaza madara da namomin kaza na kaka, wadanda ake tantance dandanonsu a matsayin mai matukar kyau. Ya dace da amfani samari Valui ne mai kaifin diamita wanda bai wuce 7 cm ba.

Yana da mahimmanci a kimanta wurin ci gaba - masu darajar suna cike da abubuwa masu guba na ƙasa, sabili da haka, dole ne a gudanar da tarin a cikin tsabtace muhalli.

A cikin kasashen Yammacin Turai, ana rarraba Valui a matsayin namomin kaza da ba za su ci ba. A cikin Rasha, ana musu gishiri, an tsinke su, an shirya caviar, kuma a saka su da salati. Valuei yayi kyau tare da dankalin turawa ko kayan lambu a gefen abinci.

Ga mazaunan Yammacin Siberia, darajar gishiri da aka ba baƙi alama ce ta girmamawa.

Abincin kalori

Valuey - ƙananan kalori, abun cikin kalori shine 28 kcal a kowace gram 100. Valui suna da wadataccen furotin, bitamin B, ma'adanai masu amfani da alli, ƙarfe, manganese, potassium, sodium.

Hanyar gargajiya ta salting don hunturu

Ya kamata a bi tsarin girke-girke na yau da kullun don kaucewa guba da samun dandano mara kyau. Valui - namomin kaza da ake ci da sharadi, sabili da haka, dole ne a tunkari batun sarrafa kayan abinci ta hanyar da ta dace.

• darajar namomin kaza 2 kilogiram
• ruwa 4 l
• gishiri 120 ml

Calories: 29 kcal

Sunadaran: 3.7 g

Fat: 1.7 g

Carbohydrates: 1.1 g

• Ana wanke Valui ta ruwan famfo. Fatar an bare shi daga kan iyakokin.

• Sannan ana sanya su a cikin enamel ko gilashin gilashi, cike da ruwan sanyi mai tsabta. Tsarin jika yana ɗauka daga kwana 3 zuwa 5 tare da cikakken canjin ruwa sau ɗaya a rana.

• Recipearin girke-girke ya dogara da zaɓin hanyar salting - sanyi ko zafi.

Hanya mai zafi

Hanya mai zafi ita ce mafi yaduwa kuma ana bada shawara azaman babban hanyar ƙimar salting.

Sinadaran:

• Fresh darajar - 2 kg;
• Gishiri - 120 g;
• Ganyen bay, albasa barkono barkono - dandana.

Yadda za a dafa:

1. Bayan an jika, a tafasa a cikin ruwan gishiri na tsawon minti 25. Kashe kumfa yayin dafa abinci daga saman ruwa.
2. Saka a cikin colander, bari ruwa ya malale, kurkura da ruwan famfo.
3. Yanke cikin guda da bai fi 3 cm girma ba.
4. Zuba Peas mai ɗanɗano mai ɗanɗano, ganyen bay a cikin kwandon haifuwa da shimfiɗa ƙimomin a cikin yadudduka, yayyafa kowane layin da gishiri.
5. Rufe akwatin ta hanyar kwalliya, bari ya huce, sannan sanya shi cikin wuri mai duhu, mai sanyi. Zai yiwu cin abinci bai wuce kwanaki 15 ba.

Hanyar sanyi

Don hanyar sanyi, an fi so a yi amfani da ganga ta katako.

Sinadaran:

• Rawi darajar - 5 kilogiram;
• Gishiri mara nauyi - 200 g;
• Ganyen bay, albasa barkono barkono - dandana.

Shiri:

1. Bayan jiƙa, kurkura namomin kaza da ruwa mai gudu.
2. Sanya ƙimar a ƙasan keg ɗin, yayyafa kowane launi da gishiri, ƙara barkono da ganyen bay. Yayyafa Layer ta ƙarshe da gishiri. Yada 5 cm kafin gefen keg.
3. Sanya tushe don zalunci a saman Layer - farantin yumbu, murfi. Sanya kayan a saman.
4. Idan bayan kwana 2 ba a rufe tushe don zalunci da ruwan naman kaza, ya zama dole a kara nauyin kaya.
5. Cin abinci yana yiwuwa a cikin watanni 1.5-2.

Ku bauta wa ado da ganye, albasa, dandano da kayan lambu ko man zaitun.

Yadda ake tsinke tsini a cikin kwalba daidai

Pimar da aka zaba ainihin abinci ne na gaske, amma idan ba a bi fasahar dafa abinci ba, acetic acid, haɗe da kaddarorin namomin kaza, na iya cutar da lafiya.

Sinadaran:

don lita 1 na iya:

• Freshi mai daraja - 2 kilogiram;
• Gishiri - 50 g;
• Sugar - 1.5 tbsp. l.;
• Black barkono barkono - 5 inji mai kwakwalwa.;
• Peas Allspice - 2 inji mai kwakwalwa;
• Cloves - 3 inji mai kwakwalwa;
• Mustwayar mustard - 0.5 tsp;
• Bay leaf - 3 inji mai kwakwalwa.

Shiri:

1. Jiƙa naman kaza a cikin ruwan salted a cikin kwano na enamel na tsawon kwanaki 4, canza ruwan kowace rana.
2. Tafasa a cikin ruwa mai gishiri na tsawan mintuna 20, saukad da kumfa.
3. Shirya marinade: ƙara 1.5 tbsp zuwa lita 1 na ruwa. l. sukari, 1 tbsp. gishiri.
4. Valueara darajar ga tafasasshen marinade kuma dafa na mintina 20.
5. Shirya a cikin kwalba marasa ni'ima, ƙara kayan yaji, a kulle kwalba tare da murfi, juya juye, kunsa da bargo na kwana 1.

Ajiye a wuri mai sanyi, mai duhu.

Amfani masu Amfani

1. Tare da adadi mai yawa na darajar, sun kasu kashi da yawa kuma kowane yanki ana tafasa shi cikin ruwan gishiri mai tsabta. In ba haka ba, lokacin da aka tafasa a cikin wannan maganin, sai su yi duhu, dacin ya ci gaba.
2. Hanya mafi kyau na gishirin gishiri - haɗuwa tare da yankakken yankakken albasa zobba, man kayan lambu da faski.
3. Babu wani hali, lokacin da yin gishiri, kada a yi amfani da jita-jita tare da gilashi, mai walƙiya don kauce wa aikin sinadarai.
4. Lokacin kwanciya namomin kaza masu gishiri a cikin kwalba don gishirin gishiri, cika akwatin har zuwa wuya, saka currant ko ganyen dawakai a cikin sauran sararin zuwa murfin. Don haka, an ƙirƙiri zalunci a cikin gwangwani.

Da ɗanɗano na Valuev daidai ne idan aka kwatanta da ɗanɗano na naman kaza. Tare da ingantacciyar hanyar salting a gida, ƙimar zata zama abinci mai kyau ga teburin bukukuwa.