Kvass wani abincin Slavic ne na al'ada, wanda ya samo asali saboda rashin cikas da ainihin wort. Yana daidai yana ƙishirwa ƙishirwa, yana da dandano mai dadi mai dadi da kuma darajar makamashi. Wannan abincin gargajiya yana da abubuwa da yawa masu amfani, yana bunkasa narkewa, yana kafa metabolism kuma yana da tasiri mai amfani akan tsarin jijiyoyin jini na jikin mutum. Akwai nau'o'in iri daban-daban na kvass, da girke-girke don shiri na wannan abin sha. Kvass yana da sauƙin shirya a gida. Yawancin lokaci don wannan amfani yisti, crackers (ko mafi alhẽri - Starter na musamman) da sukari. Don bada sautin abincin giya na musamman, amfani da mint, hops, 'ya'yan itatuwa, berries da sauran kayayyakin. An gano mahimmancin nau'in kvass wadanda ba su da rai, a cikin shirye-shiryen abin da ake amfani da berries na buckthorn-teku ko beets a matsayin babban kayan abu - wadannan nau'in suna neman aikace-aikacen su a dafa abinci da kuma magani a cikin jama'a.
Beet kvass yana da amfani musamman a cutar hawan jini, Bugu da ƙari, wannan samfurin yana taimakawa wajen cire wasu abubuwa masu cutarwa daga jikin jiki (ciki har da samfurori na furotin da ƙwayar cholesterol), ya hana bayyanar da ci gaba da ciwace-ciwacen ƙwayoyi, kuma yana wanke tasoshin, kodan da kuma hanji. Bugu da ƙari, abin sha kuma yana taimakawa mai ƙonawa.
Yadda za a yi gwoza kvass?
Zai fi kyau a zabi matasan matasa da matsakaici na kayan lambu don yin amfani da kayan lambu mai amfani da kuma dadi daga gwoza, saboda yana cikin wadannan kuma ya ƙunshi mafi yawan abubuwan gina jiki da suka shiga cikin abin sha. Anan yana daya daga cikin girke-girke na yin gwoza kvass.
Sinadaran:
- gwoza (matsakaicin zagaye) - 3-5 inji mai kwakwalwa. (game da kg 0.5);
- ruwan sanyi (Boiled ko tsarkake) - 2 lita;
- sugar granulated - 4 tbsp. cokali (na zaɓi);
- lemun tsami - 0,5 guda;
- gurasa gurasa da gurasa mai tsami - 1 yanki.
Shiri
A shirye-shiryen gwoza kvass ne mai sauƙi kwayoyin halitta, quite m har ma ga mutanen da ba su da wani m rashin cin abinci. Kvass daga beets an shirya bisa ga girke-girke gargajiya. Na farko da tsabtace kayan lambu mai tsabta tsabta tare da wuka. Yanzu dole ne su kasance yankakken yankakken, ko kuma yanke su zuwa kananan ƙananan rassan, ko rubbed a kan babban maƙalar. Kuna iya, a hakika, yi amfani da chopper. Gishiri mai gishiri mai tsumma mu saka a cikin gilashin gilashi, zuba ruwa mai ruwan sanyi, ƙara ruwan 'ya'yan itace da rabin lemun tsami (don ƙanshi da dandano), sukari (ya kamata a lura cewa sukari ne mai sassauci) kuma wani yanki na gurasa gurasa tare da ɓawon burodi (ba a yi amfani da kantin sayar da shirye-shirye ba. crackers - sun ƙunshi abubuwa masu yawa masu haɗari).
Yanzu mun rufe gilashi da gauze kuma bar shi don kwanaki 2.5-3 (a wannan lokaci, shari'ar yana faruwa). Dole ne a tsabtace kvass, da kwalba (wadda aka rufe) da sanyaya. Ƙananan adadin (1 gilashin) na shirye-shirye-gishiri kvass za a iya amfani da su a gaba mai zuwa ferment.
Ya kamata a lura cewa ana iya yin koshin k'vass da zafin jiki don canza dandano da ƙanshi ba kawai tare da ruwan 'ya'yan lemun tsami ba, amma har da sauran sinadaran, wato: raisins, Mint, melissa, hops da sauran ganye da busassun kayan yaji. Gilashin gwoza kvass abu ne mai kyau a sha a rana mai zafi zafi kafin cin abinci don tada ci kuma inganta narkewa.
Tare da duk abincin da aka warkar da abincin da ke cikin wannan abin sha, dole ne a fahimci cewa amfani da shi (kuma mafi yawan haka a cikin manyan adadi) ba a nuna shi ga kowa ba. Masu ba da abinci ba su bayar da shawarar yin shawo kan yawan ciwon sukari ba a cikin ciwon sukari (ko da kuwa ba a kara sukari ba a lokacin aikin sarrafawa), urolithiasis da gout. Yana da kyau wanda ba a ke so ya yi amfani da gwoza kvass don maganin cututtuka na gastrointestinal fili - a cikin waɗannan lokuta, matsalolin na iya ciwo kuma, sakamakon haka, mummunan cututtuka na yanayin da ke haifar da jiyya na cututtuka.
Yana da daraja lura cewa yana da ba kawai don sha gwoza kvass, amma kuma shirya wasu yi jita-jita tare da wannan kayan lambu tushen. Alal misali, shirya don hunturu, ta yin amfani da girke-girke na gwangwani ko kuma yin gyare-gyare ga borscht .