An dauke gishiri na namomin kaza daya daga cikin wakilai mafi kyau a cikin su, kamar yadda ya dace da nau'o'in nau'o'i. Sanyayyarsu mai kyau shine manufa don yin motsawa don hunturu tare da kayan yaji da abubuwan dandano.
Bari mu daura namomin kaza na boletus don hunturu, da kuma girke-girke da ke ƙasa za su kasance kyakkyawan jagora don farawa a cikin wannan al'amari.
Fasalin podynoviki wanda aka yi amfani da shi don hunturu a cikin gwangwani - mai sauƙin girkewa ba tare da bita ba
Sinadaran:
- An zabi bishiyoyi - 2,1 kg;
- ruwa mai tsabta - 920 ml;
- sugar granulated - 50 g;
- gishiri ba iri iri ba - 115 g;
- vinegar (9%) - 135 ml;
- Cloves tafarnuwa - 10 inji mai kwakwalwa.
- barkono m (fis) - 8 kwakwalwa.
- bar laurel ba babba - 6-8 inji mai kwakwalwa.
- buds na carnation - 4 guda;
- kayan lambu mai ban sha'awa maras amfani - 185 ml.
Shiri
An sake gwada sabanin bokaye da sauri, zabi kawai samfurori masu kyau ba tare da tsutsotsi ko lalacewa ba. Bayan zaɓar da namomin kaza a wanke sosai, to, ku ƙara su a cikin tukunyar ruwa salted, wanda kawai ya rufe kasa, kuma ku dafa don minti goma sha biyar. Na gaba, haɗu da boletus a cikin colander kuma bar shi don magudana kuma sanyi.
Ba tare da bata lokaci ba, za mu fara shirya marinade. Don yin wannan, yawan ruwa da ake buƙata, aka nuna a cikin girke-girke, an haxa shi da gishiri da sukari sukari kuma an sanya shi a kan kuka don tafasa. Mun kuma sa laurel, ganye, da kayan shafa, da kuma kayan hakora, tsabtace da yankakken tare da faranti.
Mun yada wa namomin kaza dafa abinci zuwa rabin shirye-shiryen, bari su sake tafasa kuma su dafa tare da alamun tafasa don mintina ashirin. Ya rage kawai don cire samfurin a kan kwalba na gilashi da bakararre da kuma zuba ruwa daga cikin kwanon rufi, ya kara kafin vinegar a ciki.
Bayan capping da tasoshin tare da ƙananan iyakoki, juya su juye da kuma sanya su a karkashin "gashi" har sai da sanyaya sanyaya.
Yaya daidai ga namomin kaza na gwangwani na boletus a bankuna don hunturu?
Sinadaran:
- An zabi bishiyoyi - 2,1 kg;
- gishiri ba mai iodized babban - 55 g da lita na ruwa;
Don marinade:
- ruwa mai tsabta - 1 l;
- gishiri ba iodized babban - 30 g;
- vinegar (9%) - 175 ml;
- barkono ƙanƙara da baki (fis) - 5 da 10 inji mai kwakwalwa. bi da bi;
- Laurel ganye ba manyan - 4-6 inji.
- buds na carnation - 4 inji mai kwakwalwa.
Shiri
Podosinoviki mun fito da su, kawar da lalacewa da kuma biye da mutane, da samfurori na baya-bayanan da suka wuce a karkashin ruwa mai sanyi. Yanzu wajibi ne a yanka manyan namomin kaza cikin sassa daban daban, kuma su bar kananan a cikin duka. A cikin wani saucepan zuba lita na ruwa da kuma zuba kamar wata teaspoons ba tare da slide na babban gishiri ba iodized. Mun ƙaddamar a cikin tukunyar burodi da aka shirya buffets, tafasa don minti ashirin kuma nan da nan sai magudana a kan sieve don magudana.
Duk da yake dafa namomin kaza, shirya nan da nan marinade. Mun zuba ruwa a cikin jirgin ruwa, zuba a gishiri, mun jefa peas na barkatsi da baƙar fata, kuma mun sanya laurel ganye da cloves a cikin buds. Bayan tafasa bari marinade tafasa don kimanin minti goma sha biyar, to, bari shi sanyi gaba daya kuma ƙara 9% vinegar.
Muna cika rabin gwangwani tare da namomin kaza, cika su da wani marinade, rufe tasoshin tare da lids kuma sanya su a cikin jirgin ruwa tare da ruwa, don haka ya kai bankunan da kafadu. Bayan minti goma sha biyar, mu rufe hatimin, bari kayan aiki ya kwantar da hankali kuma aika shi a ɗakin ajiya don ajiya.
Idan ana so, a cikin kowane gilashi, tare da namomin kaza, zaka iya ƙara dankakken tafarnuwa, wanda zai ba da cin abinci maras kyau.