Kvass daga hatsin rai a gida

Kvass a cikin zafi zafi shine babban hanya don shayar da ƙishirwa. Yadda za a yi kvass daga hatsin rai, karanta a kasa.

Kvass a kan yisti na hatsin rai

Sinadaran:

• m hatsin rai ferment - 100 g;
• Borodino gurasa - 1 yanki;
• ruwan zafi - 3 lita;
• duhu malt - 3 tbsp. spoons;
• yashi na sukari - 100 g.

Shiri

Na farko mun dafa biscuits. Don yin wannan, da farko ka yanke ɓawon burodi. Crumb da ɓawon burodi a yanka a cikin tube. Sa'an nan kuma a yanka a cikin cubes da kuma sanya a kan wani burodi tire. Kusan rabin sa'a, bari a bushe a cikin tanda. Suna da girman kai, mafi kyau. A cikin kwalban, zuba 100 grams na biscuits, ƙara duhu malt da kuma zuba ruwan zãfi. To a nannade kuma bari sanyi. An fara cinyewa a cikin karamin adadin jiko, sa'an nan kuma a zuba a cikin akwati. Zuba sukari da haɗuwa da kyau. Muna rufe kwalban tare da murfi tare da hatimin ruwa kuma bar shi a cikin zafin jiki daki na rana. Sa'an nan tace, zuba a cikin kwalabe. Densely gwangwani da sanyi. Duk kvass yana shirye!

Kvass daga hatsin rai gari - girke-girke

Sinadaran:

• ruwa mai tsabta - lita 10;
• hatsin rai rai - 900 g.

Shiri

Mix da hatsin rai gari a cikin lita 1 na ruwa. Jira har sai da kama. Muna rufe gauze tare da kullu da gauze, kunsa shi kuma ku kiyaye rana 3 dumi. An shayar da gurasar fermented da ruwa mai dumi kuma ya bar shi a dakin da zafin jiki. A yin amfani da shi, zamu tace shi ta hanyar dafa, yayyafa sukari, idan ya cancanta, da kuma amfani dashi.

Sinadaran:

• tace ruwa;
• hatsin rai gurasa;
• zuma ko sukari.

Shiri

Fresh hatsin rai gari Mix tare da ruwa har sai da yawa na kirim mai tsami. Ya kamata barin rabin lita na irin wannan cakuda. Zuba 50 grams na sukari, ko ma mafi alhẽri - zuma. Idan yana da muhimmanci cewa tsari na gwargwadon tafiya ya yi sauri, za mu ƙara karamin raisins, amma idan duk wannan ya ɓata, za mu cire rassan. Sabili da haka, bayan yin motsawa a cikin wuri mai dumi, bar cakuda don kwanaki biyu. Lokacin da akwai halayyar m, an shirya cakuda. Saka a cikin kwalba mai lita 3, zuba karin sukari na sukari 50 ko zuma da kuma adadin gari. Cika da ruwa. Bayan kwanaki 3-4, kwashe dukan ruwa daga ruwan magani. Wannan ya juya abin da ake kira "matasa kvass". Ba'a riga ya shirya don amfani ba - mun ƙara zuma zuwa gare ta kuma muna tsabtace shi har kwana biyu a cikin sanyi. Yanzu ana iya cinyewa. Sauran raguwa za a iya sake cika da ruwa, da kuma ci gaba da cigaba. Wannan shi ne ainihin "balagagge kvass". Ana iya yin dadi don dandana, ɗan sanyi da abin sha. Sabili da haka, lokacin da za ku iya cika da ruwa, abin yisti zai zama mafi cikakken.

Kvass daga hatsin rai gari ba tare da yisti ba

Sinadaran:

• Ruwan ruwa - 2 lita;
• Rye gari - gilashin 1;
• rasberi ganye dried - 1 teaspoon;
• malt hatsin rai - 1 gilashin;
• raisins - 2 tbsp. spoons;
• babban lemun tsami - 1 yanki;
• zuma na halitta - 1 tbsp. cokali;
• apple zaki da m - 1 pc.

Shiri

A cikin hatsin rai gari zuba ruwan zãfi da kuma bar shi sanyi. Ta hanyar naman nama sai mu tsayar da apple, raisins, lemun tsami. A cikin hatsin rai, mun ƙara kayan lambu mai tsumburai, zuma, sinadarai mai tsattsarka da kuma naman alade. Duk gauraye da kyau tare da sauran ruwa kuma bar zuwa ferment a cikin wani wurin dumi na 2-3 days. Sa'an nan aka cire maɓallin sakamakon. Muna rarraba kvass cikin kwalabe kuma cire su cikin sanyi. Za'a iya amfani da lokacin farin ciki a nan gaba a matsayin mai farawa.

Na gida kvass daga hatsin rai gari

Sinadaran:

• ruwa - lita 10;
• yisti mai yisti - 10 g;
• yashi sugar - 100 g;
• hatsin rai gari - 600 g.

Shiri

Rye gari zuba ruwan zãfi da Mix. Cool zuwa zafin jiki na kimanin digiri 35. Ana shafe gurasar da ruwa mai ruwa, dan kadan mai tsanani, zuba sukari, yisti mai yisti kuma ya bar rana a cikin zafi. Sa'an nan ana zuba kullun da aka yanka a kan kwantena, kafin a cire shi, kuma don kwana biyu mun tsabtace shi a cikin sanyi.