Hadin kayan lambu iri-iri

Hanyoyin al'adun gargajiya na girbin kayan lambu - 'yan tsintsiya, tsintsin goge, urin - - mutane sanannu ne sananne. Ina bayar da girke-girke na asali don yin kayan lambu da mai farantin 'ya'yan itace.

Hanyar girbi da yawa tana haɗuwa da ƙwarewar gwal na ƙasa da shawarwarin zamani na kimiyyar abinci mai gina jiki. Irin waɗannan wuraren ba komai a cikin karkara da birane. Bugawa da yawa suna ba da damar yin amfani da baho na katako, gilashi da kuma jita-jita. Rayuwar shiryayye na blanks a yanayin zafi daga 0 zuwa 4 ° na iya zama daga makonni da yawa zuwa watanni shida.

Tsarin kayan albarkatun: beets, karas, kabeji, ja da farin kabeji, kabewa, zucchini, turnips, radishes, albasa, tafarnuwa, horseradish, rasberi ganye, currants, harbe na nettle da quinoa.

'Bare kabeji da kayan marmari, kuma a matse ruwan kabewa da ƙyanƙyami sannan a yi amfani da shi da tsaba da bawo. Kwasfa albasa, raba tafarnuwa cikin cloves kuma ba tare da sikeli ba. Kurkura ganyen raspberries da currants sosai, wanke nettles da quinoa. An yanka kayan lambu da aka shirya cikin faranti na bakin ciki, a yanka albasa zuwa sassan 4-6.

A cikin kwano da aka shirya (ganga mai ƙeƙasasshe, buɗaɗɗun bulo, tukwane ko gilashin kwalba) sa samfuran a cikin yadudduka. Misali, sanya beets mai yanka, karas, turnips da radishes a kan Layer na rasberi, currant, nettle da ganyen quinoa, bawo wannan duk tare da tafarnuwa, albasa da horseradish. Canja wurin yadudduka har sai an cika abinci. Zaɓi na farko da na ƙarshe an zaɓi daga ganye, tafarnuwa da horseradish.

Sannan shirya cika. A cikin 1 lita na ruwan zãfi, sanyaya zuwa zafin jiki na dakin, ƙara teaspoons biyu na gishiri.

Cika tanki don cakuda kayan ya cika da ruwa. An saka da'irar katako a cikin baho, kuma ana zalunta. Tsarin fermentation a zazzabi a cikin daki yana faruwa ne a cikin kwanaki 2-3, sannan an sanya kayan aikin a cikin wani wuri mai duhu mai sanyi. Bayan sati daya, shirin ya gama ci.

A kan aiwatar da tsintsin, ya zama dole don lokaci-lokaci tabbatar da cewa an rufe samfurin ta ruwa, idan ya cancanta, ƙara cika. Mafi kyawun kayan aiki mai sarrafawa aka haɗa su da gauraya abubuwa masu sauƙi da ƙananan kima. Misali, beets, karas, kabeji, albasa, tafarnuwa, dill, faski, seleri, horseradish ana iya saka su a cikin guga mai cike. Idan kuna son aikin kayan aiki, wani lokaci za'a iya dafa shi a cikin babban girma. Brine ya dace da miya irin miya - yana ba da warkewa mai dadi.

Kuma ma'aurata ƙarin girke-girke.

Cakuda kayan lambu a cikin marinade

Sara da kabeji, a yanka tumatir kore a da'irori; barkono, share tsaba, blanch na tsawon mintina 3-4 a cikin ruwan zãfi, sannan sai a yanka sosai. Yanke cucumbers cikin da'irori, albasarta albasa. Mix dukkan kayan lambu, saka a bankunan a kan kafadu, dan kadan latsa ƙasa. Zuba mai cike da zafi a cikin gwangwani kuma a matse shi a zazzabi na 90 ° C: rabin gwangwani - minti 20, lita - minti 25, lita biyu - minti 30.

• Don 1 kilogiram na kabeji - 1 kg na cucumbers, 1 kilogiram na kore tumatir, 1 kilogiram na zaki da barkono, 300 g albasa, 2 of g tsaba. A kan kwalba na lita - 3 ~ 4 bay ganye, 1-2 buds na cloves. Cikan abun da ke ciki: na 1 lita na ruwa - 50 g na gishiri, 100 g na sukari, 0.4 l of 9% vinegar, 5 ~ 6 inji mai kwakwalwa. Peas mai dadi, barkono, cokali 2 na man kayan lambu.

Kayan lambu

Tsallake dukkan kayan lambu ta hanyar grinder nama kuma dafa don 1 hour. Sannan ki zuba a cikin kwalba ki rufe murfin.

• Don 5 kilogiram na tumatir - 500 g na karas, 500 g da barkono mai zaki, 5 kwaf na barkono mai zafi, 500 g albasa mai tsami, 500 g albasa, 500 g tafarnuwa, 400 g na Dill, 500 g na faski, 500 g na kayan lambu, gishiri don dandana.