Idan kun kasance mai farin cikin zama mai kwallin kwando tare da sabbin kayan da aka tattara a wuri mai tsabta, sannan kuna neman rayayye masu dacewa don shirya irin wannan namomin kaza don hunturu, girke-girke da ke ƙasa zai zama babban taimako gare ku. Daga gare su za ku koyi yadda za a daskare gadaren hunturu, da kuma yadda za a yi da abincin gwangwani.
Gwangwadar daji don hunturu
Dole ne ya kamata a kasance a rana ta farko bayan tarin. Tsawon ajiya na namomin kaza ba tare da magani ba a bada shawarar. Don namomin kaza ba su da haushi, za mu zabi don girbi kawai samfurori da samfurori. Ka guji haushi zai taimaka da tafasa a cikin ruwa na minti ashirin.
Yi wanka da kyau ko sabo mai tsabta a ƙarƙashin ruwa mai guba kuma yada su a kan tawul. Gishiri don daskarewa yana da amfani maras amfani, saboda haka za mu ba da namomin kaza a bushewa sosai. Yanzu mun samo samfurin a cikin ɗakunan kungiyoyi ko kwantena don daskarewa da aikawa zuwa daskarewa .
Ciyar da cakuda don hunturu a cikin gwangwani
Sinadaran:
- sabo ne - 1,5 kilogiram;
- tafarnuwa hakora - 10-15 kwakwalwa.
- Dill (umbrellas) - 6 kwakwalwa.
- Gishirin gishiri ba a saka ba - 90 g;
- kayan lambu ba tare da ƙanshin man fetur - muddin ake bukata ba.
Shiri
Don shirya waƙar sallar saluru, ku wanke sabbin 'ya'yan namomin kaza a karkashin ruwa mai tsabta, kawar da yashi da tarkace, to ku zub da samfurin ta ruwan zãfi, da kuma bayan haɗin minti daya a cikin colander. A kasan kowannen busassun kwalba sai mu sanya laima daga dill, da zane tare da ruwan zãfi, da kuma farantin tafarnuwa. Sa'an nan kuma mu sanya nau'ikan launi, madauri tare da faɗin tafarnuwa da kuma yayyafa da gishiri. Muna shafa tafarnuwa mu sa lafafan kumfa da kan namomin kaza cikin kwalba, bayan haka muka sanya nauyin a saman, wanda zai zama cikakken kwalban filastik da ruwa na girman da ya dace. Ka bar chanterelles tsawon sa'o'i ashirin da hudu a cikin firiji, bayan haka muka cire kaya, sama da man kayan lambu mai ganyayyaki, rufe kwantena da iyakoki na filastik kuma sanya su a kan shiryayye na firiji don ajiya.
Cikin itatuwan namomin kaza da aka zaba chanterlle - girke-girke na hunturu
Sinadaran:
- sabo ne chanterelles - 1 kg;
- ruwa yace - 110 ml;
- sugar granulated - 15 g;
- Gishirin gishiri ba a saka ba - 45 g;
- vinegar 9% - 120 ml;
- cloves tafarnuwa - 2-4 guda;
- Faski bar - dandana;
- Peas of sweet bark - 4 inji mai kwakwalwa.
- laurel bar - 2 inji.
- buds na carnation - 2 guda;
- kayan lambu ba tare da man shafawa ba (na zaɓi) - 140 ml.
Shiri
Don marinating za mu zaɓi ƙananan samfurori, samfurori da samfurori, ajiye su daga tarkace da kuma wanke sosai da ruwan sanyi. Bayan haka, sanya sautin a cikin tukunyar ruwa da tafasa don minti goma. Zuwa namomin kaza sun juya crunchy, jefa su a cikin colander da kuma kurkura tare da ruwan kankara.
Ga marinade, mun haɗu da ruwa mai gishiri, gishiri, sukari da vinegar a cikin wani saucepan, dumi cakuda zuwa tafasa da kuma tsoma da Boiled da kuma wanke chanterelles cikin shi. Ku dafa abin da ke cikin akwati na minti ashirin, to, ku kara ganye ganye, peppercorns, cloves buds kuma bari ya zauna a kan farantin don karin minti biyar. Idan sunaye sun rusa zuwa kasan, kuma an sanya ruwan marinade mai zurfi da kuma zane-zane - an shirya tikitin. Yanzu ya rage ne kawai don shimfiɗa namomin kaza a kan kwalba da busassun kwalba, tare da yaduwa da tafarnuwa da kuma shimfiɗa wasu ganyen faski a ƙasa, da kuma zuba duk abin da marinade daga kwanon rufi.
Ka ajiye akwatuna mafi kyau a cikin firiji ko a cikin cellar, tare da rufe filastik lids. Game da wata daya daga baya, dandano mai naman kaza za a daidaita kuma cikakke, kuma ana iya gwada su.