Masu tsinkayen masu naman gwaninta sun san dukkanin hanyoyin da ake yi da namomin kaza, da kuma sau da dama suna amfani da su a aikace. Amma don shiga cikin wannan al'amari ya fi wuya. Bayan haka, ba lallai ba ne kawai don karɓar kyaututtuka na gandun daji ba, har ma don aiwatar da su. Wannan zai taimaka mana girke-girke don shiri na kwalliyar da aka zaba, wadda za ta dace da yadda za a zabi wasu namomin kaza iri-iri, irin su pimples, man shuke-shuken man shanu, mosses kuma, ba shakka, farin namomin kaza.
Picklet boletus - mai sauki girke-girke na hunturu ba tare da sterilization tare da vinegar
Sinadaran:
- sabon boletus - 1 kg;
- ruwa aka gyara - 120 ml;
- sugar granulated - 25 g;
- gishiri ba dutse ba - 60 g;
- vinegar 9% - 70 ml;
- Cloves tafarnuwa - 5 inji mai kwakwalwa.
- Peas of sweet bark - 3-4 inji mai kwakwalwa.
- ganye na laurel na matsakaici size - 2-3 guda;
- cloves (buds) - 2 guda;
- sunflower ko man zaitun odorless - 90 ml.
Shiri
Dole ne a sabo podisynoviki don tsirrai. Suna buƙatar a ware su, a wanke su da kyau a cikin ruwa mai tsabta tare da kara adadin gishiri don minti goma sha biyar. Gaba, haɗuwa da namomin kaza a kan sieve kuma su bar zuwa magudana kuma suyi sanyi.
A wannan lokacin mu dafa marinade daga ruwa, gishiri, sukari sugar, ƙara laurel ganye, barkono barkono, carnation buds, yankakken tafarnuwa hakora da kuma sanya shiryeccen namomin kaza cikin shi. Muna ba da kayan aiki don tafasa a sake, muna cikin wuta na minti ashirin, bayan haka mun sa kwalliyar a kan kwalba na bakararre da busassun. A cikin marinade zuba a cikin vinegar da kuma zuba sakamakon sakamakon da namomin kaza. Muna hatimi da lids, kunna kwalba da ƙuƙwalwa kuma kunye su da bargo, kaya ko gashi don jinkirta kwantar da hankali na tikitin da tsinkayar kansa.
Yadda za a zabi gwangwani namomin kaza a cikin gwangwani don hunturu - girke-girke mai sauki
Sinadaran:
- sabon boletus - nawa ne akwai;
Saura kan kan kwalba 800 ml:
- cloves tafarnuwa - 3 guda;
- Peas of sweet bark - 3-4 inji mai kwakwalwa.
- ganye na laurel na matsakaici size - 2-3 guda;
- cloves (buds) - 2 guda;
- Dill umbrella kananan - 1 yanki;
- vinegar 9% - 10 ml;
- ƙasa kirfa - 1 tsuntsu;
Ga brine:
- ruwa tace - 1 lita;
- ba gishirin gishiri mai nauyi - 85 g.
Shiri
Bisa ga wannan girke-girke, namomin kaza suna da kayan yaji, kada ku ba da vinegar kuma ku sami dandano mai girma, wanda a lokacin da aka yi aiki ne kawai an kara shi da albarkatun kore a cikin tafarnuwa da kayan lambu ba tare da man fetur ba.
Don aiwatar da girke-girke, boletus mun fitar, ɗauka kawai samfurori da ingancin samfurori, tsaftace su sosai kuma yankan su cikin kyau, kamar daidai-sized guda, idan ya cancanta. Sakamako da lalacewa za a iya raba wuri ta hanyar kunshin, daskararre kuma ana amfani dashi a baya don yin miya.
Yanzu muna yin brine daga ruwa da gishiri, da kuma zub da furanni, albarkatun tsirrai, barkono, da peppercorns da kumfa tare da ruwan zãfi, wanda bayan wasu 'yan gajeren ruwa magudana, kuma an gyara kayan da aka shirya akan kwantena gilashi mai tsabta.
Mun sanya boletus dafafa a cikin wani saucepan da kuma cika shi da shirya brine don daya bisa uku. Mun bar abinda ke ciki ya tafasa, dafa na minti biyar kuma bayan haka muka shirya namomin kaza a kan shirye-shiryen da aka tanada tare da kayan yaji. Cika bayan wannan pritrambovannye dan kadan daga boletus na yaduwar brine, muna rufe gwangwani tare da lids kuma muna cikin jirgin ruwa tare da ruwan zãfi na minti ashirin. Lokaci yana ƙidayar daga lokacin da ake tafasa tafasa. Yanzu a cikin kowane kwalba mun zuba tsunkule na ƙasa kirfa kuma zuba 9% vinegar a kan kayan zaki kayan abinci. Mun hatimce kwantena, bari kayan aiki ya kwantar da hankali kuma aika shi zuwa wuri mai duhu don ajiya.