Pickling

Yuav ua li cas muab zaub xam lav, nqaij thiab nqaij qaib rau qhov tshwj xeeb ntsim, kua qab? Zoo, ntawm chav kawm, pickling. Txoj kev ua noj ua haus no yog tshwj xeeb tshaj yog nyob hauv Kaus Lim Kaus.

Nws yog los ntawm lawv uas peb tau txais cov zaub mov txawv rau ua noj Kauslim carrots, zaub qhwv, zucchini, beets. Tej zaum, hauv txhua lub nroog ntawm kev ua lag luam koj tuaj yeem pom cov neeg sawv cev ntawm haiv neeg no muag cov zaub zaub, nceb, taum paj cheese thiab nqaij nruab deg, ntxiv rau ntau lwm yam khoom qab zib.

Hauv peb lub teb chaws, cov tais diav raug feem ntau yog siv rau kev ua koob tsheej thiab thaum lub caij ntuj no, thiab cov khoom siv pickling yog siv rau hauv kaus poom thiab ua noj kebabs.

Qhov tseem ceeb ntawm kev xaiv pickling yog kev siv cov acetic lossis citric acid, nrog rau txhua hom txuj lom thiab tshuaj ntsuab rau ua noj ntau yam tais diav.

Marinades, nyob ntawm cov ntsiab lus ntawm acetic acid hauv lawv, tau muab faib ua 4 pawg:

• Ua kua qaub (0,2 - 0,6% acid);
• Cov kua qaub qis nrab (0,6-0.9% acid);
• Qaub (1-2%);
• Ntsim (tshwj xeeb tshaj yog cov roj marinades). Feem ntau rau cov neeg ua noj Hungarian, Bulgarian, Georgian, Moldovan thiab Romanian.

Nws yog qhov zoo tshaj plaws los siv me ntsis acidic marinade, uas yog me ntsis txog peb lub cev thiab tsis tshua muaj kev phom sij rau kev noj qab haus huv!

Marinating nqaij

Marinated nqaij yog siv los ua kebabs, thiab qee zaum nws tsuas yog stewed, ua haujlwm nrog ib sab zaub mov thiab gravy. Marinated nqaij hloov tawm mus ua ntau dua kev sib tw thiab qab.

Kev ua noj ua haus: nqaij yog nchuav nrog cawv los yog kua txiv, ua ke nrog cov txuj lom (ntau hom kua txob, nplooj nplooj, dos, txhoov rau hauv ib ncig, qej). Qhov sib xyaw yog sab laug rau 8-12 teev nyob rau hauv qab txee ntawm lub tub yees. Thiab tom qab ntawd nws tau npaj raws li daim ntawv qhia xaiv.

Nqaij qaib pickling

Nqaij qaib nqaij yuav tau txais qhov tshwj xeeb saj thiab tsw qab vim khaws. Rau qhov no, cov noog npaj ua ntej tau muab tso rau hauv marinade suav nrog kua txiv lossis cawv, nrog rau cov txuj lom. Ib qho ntxiv, mayonnaise ntxiv rau marinade kom tsw. Tom qab 8-10 teev ntawm marinating, nqaij qaib tau npaj ua noj. Nqaij qaib stew tau siv txoj hauv kev no zoo li cov nqaij grilled.

Marinating ntses

Daim ntawv qhia no tsis tshua muaj siv. Feem ntau thaum lawv xav ua ntses kebabs lossis ci ntses hauv qhov cub. Rau marinating ntses, koj tuaj yeem siv daim ntawv qhia dhau los. Qhov loj tshaj plaws yog xaiv cov txuj lom zoo rau nws.

Pickling zaub rau zaub nyoos

Nws siv sijhawm tsuas yog 30 feeb los npaj cov zaub xam lav Korean, xws li zaub xam lav zaub ntug hauv paus. Rau qhov no, zaub yog grated los yog txhoov zoo nrog rab riam. Tom qab ntawd ntxiv me ntsis vinegar, zoo dua kua cider, thiab koj nyiam cov txuj lom. Zaub xam lav tau kaw nrog lub hau thiab sab laug rau 25 feeb. Tom qab ntawd, koj tuaj yeem kho nws nrog cov roj, garnish nrog tshuaj ntsuab thiab pab.

Yog tias cov zaub tawv (piv txwv li, noob taum) lossis zaub tws me ntsis yog zaub ntsuab, feem ntau txoj kev xaiv rau pickling lossis pickling yog siv ua ntej, thiab tsuas yog tom qab ntawd lawv tsiv mus rau pickling, uas muab cov zaub tshwj xeeb.

Pickling zaub thiab txiv hmab txiv ntoo rau khaws cia

Zaub rau kev txuag yog txheeb tawm, tev tawm, tshem tawm txhua yam ntawm cov xim thiab qhov tsis xws luag. Txiav rau hauv daim lossis tag nrho cov txiv hmab txiv ntoo tau muab tso rau hauv lub thawv, hauv qab ntawm cov txuj lom uas tau muab tso ua ntej. Rau marinades, cloves, ntau hom kua txob, cinnamon, caraway noob, qej, dill, horseradish, parsley thiab celery feem ntau siv, ntxiv rau marjoram thiab savory.

Ib lub thawv ntim nrog cov hangers yog npaj rau pouring marinade. Tus nqi ntawm marinade uas yuav tsum tau yog suav raws li lub hauv paus ntsiab lus: kwv yees li 200 grams ntawm marinade yuav tsum rau ib nrab ib nrab dej, uas yog, marinade filling yuav siv li 40 feem pua ​​ntawm lub thawv ntim.

Marinade yog ua tau zoo tshaj plaws hauv cov lauj kaub tais diav. Txhawm rau ua qhov no, ntxiv ntsev thiab qab zib rau hauv dej, muab tso rau hluav taws, coj mus rau ib qho boil thiab rhaub rau 10 feeb. Txias mus rau 80-85 degrees, ntxiv cov kua txiv hmab txiv ntoo thiab tam sim ntawd sau lub rhawv zeb nrog marinade. Npog yuav tsum siv tsuas yog txha hniav laus, cov hlau raug rhuav tshem los ntawm kev ua ntawm acetic acid.

Yuav kom tau saj zoo, cov zaub mov kaus poom yuav tsum "siav" tom qab ua yeeb yam. Thaum lub sij hawm cia ntawm pickled preservation, cov txiv hmab txiv ntoo yog impregnated nrog aromas thiab txuj lom. Rau kev siav, cov kaus poom zaub mov yuav siv sijhawm li 40 mus rau 50 hnub, nyob ntawm ntau yam zaub thiab txiv hmab txiv ntoo, nrog rau kev ua tiav ntawm lawv qhov sib tsoo.

Cia ntawm marinades

Marinades feem ntau yog khaws cia rau hauv qab daus thiab chaw kaw. Cia rau hauv chav tsev ib puag ncig kuj tseem siv tau. Nyob rau qhov kub txias dua 0 degrees, muaj qhov pheej hmoo ntawm cov kaus poom khov.

Ntse kub hloov pauv tsis tsim nyog, vim qhov no degrades zoo ntawm cov kaus poom zaub mov. Thaum lub siab khaws cia kub (30 - 40 degrees), qhov zoo ntawm marinades zuj zus, cov tshuaj pab tau ploj hauv cov txiv hmab txiv ntoo, thiab lawv cov saj tsis zoo. Cov zaub ua mos muag, ua mov. Nyob rau hauv siab cia chaw, muaj xwm txheej tsim rau cov txuam nrog co toxins ua kev puas tsuaj rau kev noj qab haus huv.

Marinades khaws cia rau ib xyoos hauv chav tsaus. Nyob rau hauv lub teeb, cov vitamins tau pov tseg sai dua, cov xim ntawm cov khoom deteriorates.