Canning rau lub caij ntuj no: pickling dib nyob rau hauv tsev

Qhob preserves incomparably qab khw. Koj txiav txim seb tus nqi ntawm siv cov khoom, xaiv cov neeg kawm ntawv ntawm acid thiab ntsev concentration xaiv raws li saj Flavorings. Thiab cov zaub zus nyob rau hauv nws lub vaj, ntau npaum li cas txaus nyiam tshaj li cov neeg uas loj hlob nyob rau hauv lub teb thiab ua tshuaj. A ntsiab ntawm qhov tsab xov xwm yuav tsum tau ntxawm dib.

salted dib

Sai li sai tau raws li qhov no zaub kom pace nyob rau hauv lub vaj, tej pickling dib nyob rau hauv tsev pib nrog lawv - las, crunchy, yummy tsw li dill thiab qej, ntse me ntsis pods kub kua txob. Ua ntej koj yuav pib cov txheej txheem, ib tug xov tooj ntawm cov tswv yim. Firstly, cov khoom nws tus kheej. rau lub preservation ntawm zaub yog tsim me me: los ntawm 8 mus rau 15 cm ntev. Secondly, thaum nqa tawm pickling dib nyob rau hauv tsev, nyob rau hauv lub brine peev xwm yuav tsim muaj pwm, nws yuav pos huab. Kom tsis txhob zoo li no teeb meem, yuav tsum tau muab tso rau hauv ib lub hub nrog ib tug me me lub hnab ntawm mustard. Los yog sau rau hauv cov nplooj ntawm dib qaub - ib diav ntawm qhuav thiab hmoov. Ces tus brine yog tshuaj tsw qab, cua thiab tsis lwj. Thiab tam sim no daim ntawv qhia. Lub tsev txhab nyiaj yog tightly tau ntim dib npaj los ntawm lawv tej ntawm ob tog ntawm lub xaus. Yuav kom ceev lawv zoo ntxuav qhuav los yog tshiab dill. Nyob rau hauv txhua lub thawv muab ib daim ntawm cayenne kua txob thiab ib ob peb cloves ntawm qej. Vim qhov no daim ntawv qhia pickling dib txias yam, lawm, yuav tsum sau cov kaus poom ib tug txias brine concentration: 3 nrog ib tug diav ntsev ib liter ntawm dej. Ntug dej npog cov kapron hau thiab tawm nyob rau hauv ib tug sov so qhov chaw rau 2 hnub. Tom qab lub teev sij hawm dib yog npaj txhij, koj muaj peev xwm muaj kev zoo siab los noj rau lawv. Thiab yog hais tias koj tawm hauv cov khoom rau lwm 3-4 hnub, ces zaub tsib. Ces tus brine yuav drained, rhaub dua, dib ntxuav, muab tso rov qab mus rau lub tsev txhab nyiaj, ncuav lub brine, sterilize thiab yob rau lub caij ntuj no. Lawv yuav tsum zoo, tus saj yuav zoo heev. Los ntawm txoj kev, pickling dib nyob rau hauv tsev thiab xa lawv mus rau hauv las rau tib daim ntawv qhia tej zaum yuav ib nyuag leeb. Ua li no, lawv yuav tsum tau sau nyob rau hauv yog tsis txias, thiab qhov kub tov.

tsib dib

Cua zaub preform tau thaum lub tsev txhab nyiaj yog pw platter. Piv txwv li, dib muab zoo nrog lub taub. Lub daim ntawv qhia yog raws li nram no: rau txhua tus phaus ntawm dib mus 200-250 g taub, tas nplooj, stems los yog cov hauv paus hniav (tws) zaub txhwb qaib, kav zaub, fennel. Raws li zoo li dub Currant nplooj, lws suav thiab mint. Lawv tsis tsuas yog muab ib tug zoo kawg nkaus tsis hnov tsw ntawm cov kaus poom zaub mov, tab sis kuj yog ib tug fortress, crunchiness zaub. Cov tswv yim muaj zoo tag nrho cov zaub mov txawv rau pickling dib nyob rau hauv lub tsev txhab nyiaj. Tab sis koj tseem yuav tsum poob nyob rau hauv lub qej, kua txob. Brine mus rau 1 liter ntawm dej yog coj raws 3-4 diav ntsev. Tom qab ntawm cov kaus poom stacked tshuaj thiab txuj lom, thiab ces tov ob hom zaub. Cov kaus poom uas nrog boiled brine. Tom qab 4 hnub nyob rau hauv tsev pickling dib tau nyaij mus rau lub thib ob kauj ruam: cov kua yog drained, lim los ntawm kev cheesecloth thiab zoo hau. Peb mus txog tus txheem ntawm lub poom, ntxuav nrog dej kub, lub zoo dua qhov txaus. Mam li rov tso thiab sau nrog boiling brine. Ntug dej npog thiab tawm rau 5-6 feeb. Ces, ntws dua, thiab boil dua ncuav. Cov tag nrho txoj kev twb rov qab 4 lub sij hawm. Lub sij hawm tas sai li sai tau tom qab casting yob li lub tsev nyiaj.