Yi ƙoƙarin dafa a gida na ainihin hatsin rai kvass - ƙanshi mai daɗin baƙar fata, tare da kumfa mai walƙiya, cikakke na halitta! Ba za ku iya saya ɗaya a cikin shagon ba, amma menene! - ko da ganga kvass bai kwatanta da abin sha da aka yi da gida ba, mai sanyaya rai da nutsuwa tun daga farkon ruwan, mai banmamaki ya ƙoshi da ƙishirwa, da daɗi daɗi kamar burodi. Ba abin mamaki ba mutane suka ce: "Gurasa da kvass - wannan yana tare da mu!"
Kvass na gida akan hatsin raiKwalban kvass ba komai bane illa roba mai narkewa, soda tare da mimics na dandano, abin da ake kira "kvass sha". Da kyau, yadda za a shirya da kuma adana kvass a cikin ganga magana ce don tattaunawa ta dabam. Zaku yi abin sha da aka yi a gida ba daga “kayan da ba'a sani ba", amma daga ainihin hatsiniyar hatsin rai, yisti, sukari da tsarkakken ruwa. Don dandano, daɗa raan zabibi da ofan biyun lemun tsami (ba na zaɓi ba ne, tunda abin sha yana gudana ta cinye kansa ne kawai).
Gurasar kvass, ba kamar ruwa mai walƙiya ba, daidai yake ƙishirwa ƙishirwa, da wartsakewa da sautikan sama godiya ga kayan aikin fermentation da ke ƙunshe cikin: lactic acid da ƙarancin giya (kusan 0.5%). Abincin ya ƙunshi mahimman enzymes, amino acid da sugars; bitamin E da rukunin B; saturates jiki da carbohydrates, sunadarai, ma'adinai salts na magnesium, alli, phosphorus da manganese. Abun da ke cikin carbonic da lactic acid yana ba da gudummawa ga ci abinci mai kyau, inganta narkewa da metabolism.
Mutanen zamanin da sun san abu mai amfani, abinci da warkarwa na kvass. Farkon abin sha na Masarawa kamar su kvass da giya tun a ƙarni na 3 na ƙarni na BC. Kvass da aka shirya ta Girkawa da Romawa ne. Ya kasance masaniya ga Slav fiye da shekara dubu kuma shi ne abin sha da aka fi so daga cikin mutanen Slavic: a cikin tsoffin yaren Slavic kalmar "kvass" na nufin "wartsakewa, idi, biki"! Kvass shine babban abin sha a cikin bukukuwan - wannan al'ada ce mai ban sha'awa da ya kamata mutane ta zamani su tuna! Sakamakon ƙarancin ruwansa, kvass yana da tasiri mai laushi da jin daɗi ga jiki: mai ɓarna, ɗan kwalliya, kuma babu mai ratayewa. Ba kamar shaye shaye ba, kvass har ma yana da kyau ga zuciya da jijiyoyin jini. Sabili da haka, yana da matukar mahimmanci a manta game da wasu nau'ikan barasa sabili da kyakkyawar tsohuwar kvass! Ba abin mamaki ba yanzu ya zama mashahuri, kamar dubban shekaru da suka gabata, kuma ba kawai a cikin ƙasashen Slavic ba: an ƙaunaci kvass har ma da Japan!
Amma har yanzu, wasu mutane su guji kvass. Yaran da ke ƙasa da shekara 3, masu juna biyu da waɗanda ke tuƙa tuwo don su iya shakatar da kansu da abubuwan ci! Hakanan, kada kuyi "ferment" idan akwai matsala tare da hanta ko koda, gallstones da ulcers na ciki.
Gida na Kvass da Gurasar GurasaA da, ana yin abin sha ne bisa tushen hatsin rai ko hatsin rai ko sha'ir malt da gari; akwai kvass zuma, 'ya'yan itace, berry.
Akwai girke-girke na zamani na kvass; don dandano da ƙanshin, ba kawai dafaffen lemo da lemun tsami a cikin abin sha ba, har ma da Mint ganye, tushen horseradish, zuma da kirfa ... Zaɓin mafi sauƙi ya ƙunshi kayan abinci na yau da kullun: gurasa, yisti, sukari da ruwa. Za mu dafa bisa ga ɗayan girke-girke na abincin Yukren: Zaporizhzhya gurasa kvass.
- Lokacin dafa abinci: awa 28
- Ayyuka: 2.6 L
Sinadaran for na gida hatsin rai burodi kvass
Zuwa lita 3.5 na ruwa:
- 400-500 g na hatsin rai
- 10-12 g sabo ne yisti mai yisti;
- 0.5 tbsp. sukari (80-100g);
- 5-10 raisins;
- 1/4 lemun tsami.
Sinadaran don yin gurasar gida na kvassA zahiri ana buƙatar sa hannu a cikin shiri daga rabin sa'a; sauran lokaci ana buƙata don fermentation da Brew kvass.
Zai fi kyau mu ɗauki ɗan gurasar fari: to, abin sha zai sami ɗanɗano mai kyau da kyakkyawar launi amber mai duhu. Hakanan zaka iya yin kvass daga burodin launin toka, amma sai abin sha ya zama babban inuwa mai haske, ba za a faɗi dandanorsa sosai ba.
Ana samun kvass mai kyau daga gurasar hatsin rai tare da raisins. Af, yakamata a ɗauki gurasa ba sabo, amma ya bushe. Idan gurasar tana da taushi, zaku iya bushewa a cikin tanda a ƙarancin zafin jiki. Kuma ba lallai ba ne don sayi burodi na musamman don kvass: zaku iya tattara ragowar ragowar bayan abincin dare, hatsin rai, sannan ku sha abin sha akan su.
Yin gurasar hatsin hatsin burodi na kvass
Mun sanya burodin da aka bushe a cikin akwati mai tsabta na girman da ya dace: wani kwanon ruɓaɓɓen kwano ko gilashin gilashi. Zuba ruwan zãfi. Idan duk girman ruwa bai dace da wuri ba, zaku iya ƙara shi daga baya: kamar yadda gurasar ke ɗebo ruwan, matakinsa a cikin kwalbar yana raguwa. Zuba burodi tare da ruwan zãfi, bar awa 8. Kada ku sake shiryawa, saboda gurasa na iya ferment, kuma kvass zai juya m.
Jiƙa bushe hatsin rai gurasaA lokaci mai tsawo, tace kayan aikin ta hanyar cheesecloth, an sanya shi a cikin colander, matsi gurasar. Idan baku da dabbobi da za su iya cin abinci, to Kuna iya yin burodin burodi daga dunƙule - to, zan raba girke-girke.
Tace kvass ta hanyar cheeseclothA cikin rauni wort, crumble da yisti, zuba sukari, ƙara yanka da lemun tsami (tare da zest, amma ba tare da tsaba). Da farko, yana da kyau a tururi lemun tsami tare da ruwan zãfi na mintuna 5 saboda yadda zest ɗin ya kasance ba mai ɗaci ba. Dama kuma bar zuwa ga ferment 8 hours a cikin wurin dumi. Idan saboda wasu dalilai kuna buƙatar jinkirin aiwatarwa (alal misali, bayan awowi 8 zai zama dare mai zurfi, kuma ba ku son yin yawo a cikin kicin don tace kvass), akasin haka, da farko sanya kvass a cikin wuri mai sanyi - alal misali, a cikin firiji. Kuma lokacin da kuka yanke shawarar fara aikin fermentation, muna samun shi kuma motsa shi zuwa wurin dumi. Idan gidan yana da ɗumi, to, kvass yawo cikin ɗakin zazzabi. Hankali: tare da tsananin zafi, aikin fermentation yana hanzarta, kuma abin sha zai kasance a shirye tun da farko.
Sugarara sukari a ƙanshin. 
Kiwo yisti 
Sanya lemun tsamiAnan nan gaba kvass ya riga yaji kamshin abinci, fom foda a saman sa. A sake tacewa.
Muna tace kvassSanya wasu karin bayanai.
Sanya zabiraZuba cikin tulu, a rufe sosai. Lokacin da kvass ya fara sake yin yawo, dan kadan kumfa, sanya gilashi a cikin wuri mai sanyi. Bayan sa'o'i 12, kvass yana shirye (mun gwada a baya, bayan sa'o'i 3-4).
Bar kvass don yawonMuna adana kvass da aka yi da firiji a cikin firiji: ana bayyana ɗanɗano da kaddarorin abin sha sosai idan kun sha shi mai sanyi. Ya kamata a cinye Kvass a cikin kwanaki 2-3: sannan ya zama acidic.
Kuma yanzu - girke-girke da aka yi alkawarin ba don burodin burodi.
Sinadaran Gurasar Gurasa
- Rye burodi wanda aka bari bayan dafa kvass (da farko 400 g, ƙari a cikin nauyi);
- 3 qwai
- 1 tbsp sukari
- 1/4 tsp gishiri;
- 20 g man shanu;
- 2-3 tbsp garin burodi.
Sinadaran Gurasar GurasaYin Gurasar Abincin Abinci
Rarrabe yolks daga sunadarai.
Beat kwai fata da gishiri har sai lokacin farin ciki kumfa - game da minti 2 a low gudun.
Ka rarrabe a hankali kuma a cicciɗa yolks da squirrels.Beat da yolks tare da sukari na minti 1-2, har sai an sauƙaƙe taro.
A sa jakar a cikin gurasar da aka dafaMun haɗu da yolks tare da sukari a cikin burodi mai soaked.
A hankali a takaita sunadarai da aka tsageSa'an nan a hankali sa baki tare da sunadaran sunadarai.
Sai dai itace a lush taro.
Sai dai itace mai haske kulluSa mai ruwan burodin tare da man shanu mai taushi kuma yayyafa da garin burodi.
Muna yada taro na burodi a cikin burodin dafa abinciMuna yada taro na burodi kuma a ko'ina cikin rarraba tare da cokali, wani Layer tare da kauri na 2-3 cm.
Gasa burodin burodiGasa a cikin tanda, preheated zuwa 190-200C, na mintuna 35-45 - har sai pudding ta “kama”, ta samo daidaiton ɗakunan mai laushi.
Rye burodi puddingBayan fitar da fom daga cikin tanda, bari pudding kwantar da hankali: a cikin yanayin dumi yana da matukar taushi. Sa'an nan a yanka a cikin murabba'ai kai tsaye a cikin tsari, fitar da spatula kuma ku ci - maimakon gurasa tare da darussan farko, ko zaku iya cizo tare da gurasa kvass!
