Daim ntawv qhia rau salting valuev tom tsev

Cov niam tsev uas paub yuav ua li cas ntsev valui nceb rau lub caij ntuj no ib txwm tswj xyuas lawv tsev neeg thiab cov phooj ywg nrog cov khoom noj txom ncauj qab. Txawm hais tias cov txiv hmab txiv ntoo lub cev no tsis nrov heev, tab sis yog tias lawv ua tau zoo, ib tus tuaj yeem txaus siab rau lawv cov txiaj ntsig thiab saj. Cov kiv cua ntawm "kev yos hav zoov ntsiag to" paub tseeb tias kev sau cov khoom muaj nqis thiab lawv cov kev npaj yog qhov zoo siab, tab sis tib lub sijhawm ua lag luam lub luag haujlwm. Yog li ntawd, ua ntej koj kawm yuav ua li cas ntsev valui hauv tsev, koj yuav tsum paub koj tus kheej nrog cov zaub mov txawv thiab cov lus qhia ntawm cov kws tshaj lij.

Muaj 2 txoj kev ntawm salting valuev: txias thiab kub. Txawm hais tias koj siv qhov kev xaiv twg, cov nceb siav yuav yog ib qho delicacy tiag tiag ntawm koj lub rooj. Txawm li cas los xij, muaj cov secrets ntawm no thiab: Ib tug feature ntawm no fruiting lub cev yog iab nyob rau hauv lub pulp. Yog li ntawd, kom tshem tau ntawm nws, nceb yog soaked rau 3 hnub. Hauv qhov no, 3-4 zaug koj yuav tsum hloov cov dej kom txias dua. Tom qab cov txheej txheem zoo li no, valui tuaj yeem siv rau kev ua haujlwm ntxiv: kib, ntsev, marinate, stew thiab ci.

Kab lus no yuav xav txog 5 cov zaub mov txawv rau salting tus nqi hauv txoj kev txias thiab 5 hauv txoj kev kub.

Daim ntawv qhia rau salty valui rau lub caij ntuj no nyob rau hauv ib txoj kev txias

Daim ntawv qhia rau txias salted valuyas yog ib qho kev xaiv zoo rau kev npaj appetizers rau lub rooj festive.

• 5 kg ntawm cov khoom tseem ceeb;
• 200 g ntsev;
• 7 dill umbrellas;
• 5 nplooj nplooj;
• Currant nplooj.

Cov lus piav qhia ntawm kev ua thawj coj hauv daim ntawv qhia no yuav yog qhov tseem ceeb rau tag nrho cov salting piav nyob rau hauv cov txheej txheem tom ntej.

Yuav ua li cas ntsev valui nyob rau hauv ib txoj kev txias kom qhov kawg tshwm sim ntawm cov khoom tig tawm los ua cua thiab tsis muaj mob rau koj noj qab haus huv?

Yuav ua li cas ntsev valui tom tsev nyob rau hauv ib txoj kev txias

Nyob rau hauv daim ntawv qhia no rau salting valuev nyob rau hauv ib tug txias txoj kev, nws yog zoo dua mus coj ib tug enameled lauj kaub, thiab ces muab cov nceb nyob rau hauv jars thiab kaw.

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• 3 kg ntawm cov khoom tseem ceeb;
• 150 g ntsev;
• 10 nplooj ntawm cherry;
• 2 nplooj ntawm horseradish;
• 3 nplooj nplooj;
• 10 kua txob dub.

Txias salting ntawm tus nqi yog muab faib ua ob peb theem:

1. Tom qab ntxuav ua ntej, conditionally noj nceb yog nchuav nrog dej rau 3 hnub kom tshem tawm iab ntawm lawv.
2. Cov dej siv yog drained, thiab cov txiv hmab txiv ntoo lub cev yog nteg tawm ntawm lub sieve kom ntws thiab qhuav.
3. Ib txheej ntawm ntsev yog poured mus rau hauv qab ntawm ib tug enamel lauj kaub, cherry thiab horseradish nplooj yog nteg tawm.
4. Tom qab ntawd nteg tawm ib txheej ntawm nceb nrog lub kaus mom down, nws thickness yuav tsum tsis txhob ntau tshaj 5 cm.
5. Sab saum toj nrog tws qej, ntsev, Bay nplooj ntoos thiab kua txob.
6. Txheej kawg yog nteg tawm nrog ntsev, ntsim nplooj thiab npog nrog ib tug huv chav ua noj napkin.
7. Lawv npog nrog ib tug loj inverted phaj thiab nias down nrog ib tug load kom lub valui tswm thiab cia cov kua txiv ntws.
8. Tom qab 20 hnub, thaum cov nceb npog nrog brine, lawv raug xa mus rau iav hub, ncuav nrog tib brine.
9. Kaw nrog lub hau yas nruj thiab muab tso rau hauv txee rau hauv qab daus.
10. Tom qab 2 lub hlis, cov nceb yog npaj txhij rau kev siv.

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Salting valuev rau lub caij ntuj no nyob rau hauv ib txoj kev txias nyob rau hauv iav jars

Txoj kev no, uas qhia tau hais tias yuav ua li cas ntsev valui rau lub caij ntuj no hauv jars, txawv los ntawm yav dhau los sawv daws yuav. Nyob rau hauv cov ntaub ntawv no, tam sim ntawd ua ntej salting, nceb yuav tsum tau blanched nyob rau hauv boiling dej.

• 4 kg ntawm cov khoom tseem ceeb;
• 180 g ntsev;
• 1 st. l. noob dill;
• Xnumx buds clove;
• 2 nplooj ntawm horseradish.

Daim ntawv qhia txias-salted valuev nceb yuav tsum tau piav qhia ntxaws.

1. Tom qab kev ntxuav ua ntej, cov nceb yog ntxuav hauv dej ntau kom tag nrho cov xuab zeb tawm ntawm lawv.
2. Sau nrog dej thiab tawm rau 2-3 hnub kom ntub dej los ntawm iab.
3. Muab cov nceb tso rau hauv ib lub colander thiab txo lawv mus rau hauv boiling dej rau 5 feeb. Cov txheej txheem blanching tiv thaiv lub valui los ntawm souring nyob rau hauv ib daim ntawv ntsev.
4. Yaug tam sim ntawd hauv dej txias thiab muab tso rau ntawm ib lub siev kom ntws thiab qhuav zoo.
5. Peb muab torn horseradish nplooj nyob rau hauv qab ntawm lub fwj sterilized, ncuav ib tug nyias txheej ntawm ntsev.
6. Muab ib txheej ntawm nceb rau saum thiab sprinkle nrog ntsev thiab lwm yam txuj lom uas qhia nyob rau hauv daim ntawv qhia.
7. Nyob rau hauv ib txoj kev zoo sib xws, peb sau lub jars mus rau sab saum toj, sprinkle nrog ntsev thiab txuj lom.
8. Nias thiab ncuav 1 tbsp. boiled dej txias.
9. Peb kaw lub hau thiab coj lawv tawm mus rau hauv qab daus.
10. Peb khaws cia ntawm qhov kub tsis siab tshaj +10 ° C kom tshem tawm qhov kev pheej hmoo ntawm kev ua haujlwm ntawm cov khoom ua haujlwm. Tom qab 15 hnub, lub nceb appetizer tuaj yeem muab tso rau ntawm lub rooj thiab kho rau koj cov qhua.

Salting valuev nrog cherry thiab oak nplooj

Txhua leej txhua tus yuav nyiam daim ntawv qhia rau salting Valuev nceb rau lub caij ntuj no nyob rau hauv no txoj kev: lub nceb yog crispy, nyuaj thiab amazingly cua. Cov txuj lom thiab txuj lom uas muaj nyob rau hauv daim ntawv qhia ua zaub mov qub.

• 3 kg ntawm cov khoom tseem ceeb;
• 150 g ntsev;
• 1 tsp coriander noob;
• Cherry thiab oak nplooj.

Lub salting ntawm tus nqi rau lub caij ntuj no siv nyob rau hauv txoj kev txias yuav tsum tau muab faib ua theem.

1. Thaum cov nceb tau ntxuav thiab ntxuav, lawv tau nchuav nrog dej txias rau 3 hnub.
2. Tom qab ntawd, ib feem yog nteg tawm nyob rau hauv ib tug colander thiab dipped nyob rau hauv boiling salted dej rau 7 feeb.
3. Tshaj tawm hauv ib txheej nyias ntawm lub siev kom ntws tawm cov kua ntau dhau rau 10-15 feeb.
4. Ntshiab cherry thiab ntoo qhib nplooj yog nteg tawm nyob rau hauv qab ntawm tej iav los yog enameled thawv, uas yuav muab cov nceb elasticity.
5. Ncuav ib txheej nyias ntawm ntsev thiab faib ib feem me me ntawm nceb mus rau qhov siab tsis tshaj 6 cm.
6. Sprinkle nrog ntsev thiab coriander noob on to top.
7. Tshaj tag nrho cov nceb muaj thiab siv tag nrho cov txuj lom.
8. Cov txheej kawg yuav tsum yog ntsev, nrog rau cherry thiab ntoo qhib nplooj.
9. Nias lub nceb cia, npog nrog ib tug gauze napkin thiab muab ib tug load on to top kom cov nceb tso kua txiv.
10. Tom qab 1,5-2 lub hlis, cov nceb tau npaj txhij rau kev siv, txawm tias qee tus pib noj lawv tom qab 20-25 hnub.

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Daim ntawv qhia rau txias pickling ntawm Valuev nceb hauv tsev

Qhov no txoj kev ntawm salting valuev nyob rau hauv tsev tsis tsuas yog soaking rau ob peb hnub, tab sis kuj me ntsis boiling. Qhov no yuav ua kom ruaj ntseg ntxiv ntawm cov nceb valuev los ntawm txias pickling.

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• 3 kg ntawm cov khoom tseem ceeb;
• 150 g ntsev;
• 1 tsp citric acid;
• ½ tsp cumin;
• 2 tsp oregano;
• nplooj horseradish;
• 5 cloves ntawm qej.

1. Tom qab ua ntej ntxuav thiab soaking, valui nceb yog muab tso rau hauv boiling dej.
2. Ncuav rau hauv 1 tbsp. l. ntsev thiab citric acid, boil rau 15 feeb thiab tshem tawm nyob rau hauv ib tug colander.
3. Horseradish nplooj thiab nyias txheej ntawm ntsev yog nteg tawm nyob rau hauv qab ntawm lub hub.
4. Tom ntej no tuaj ib txheej ntawm nceb thiab ib txheej ntawm tag nrho cov txuj lom.
5. Tom qab nteg tawm tag nrho cov txiv hmab txiv ntoo lub cev nrog rau txuj lom thiab sprinkled txhua txheej nrog ntsev, lub loj yog nias cia nrog ob txhais tes, npog nrog ib tug gauze napkin thiab ib tug load yog muab tso rau.
6. Tsis pub dhau ob peb hnub, cov nceb nyob thiab tso kua txiv, npog tag nrho cov txheej nrog brine.
7. Ib zaug ib lub lim tiam, koj yuav tsum tau saib cov thawv nrog nceb, thiab yog tias pwm tshwm, tshem tawm, thiab ntxuav cov ntaub qhwv hauv dej kub thiab npog cov nceb ntxiv.

Cov nram qab no 5 zaub mov txawv yuav qhia koj yuav ua li cas kom ntsev lub valui rau lub caij ntuj no nyob rau hauv ib tug kub txoj kev.

Yuav ua li cas ntsev valui nceb nyob rau hauv ib txoj kev kub (nrog video)

Txoj kev no yuav pab kom tau cov khoom noj txom ncauj sai thiab muab cov nceb tso rau ntawm lub rooj 10 hnub tom qab salting.

• 3 kg ntawm cov khoom tseem ceeb;
• 150-180 g ntawm ntsev;
• 4 qhov muag teev;
• 3 art. l. tws horseradish paus;
• 4 umbrellas ntawm dill.

Peb muab rau koj saib video qhia yuav ua li cas ntsev valui nceb nyob rau hauv ib txoj kev kub:

1. Tev lub valui, txiav tawm ob txhais ceg thiab ncuav dej rau 5-7 teev kom tshem tawm iab.
2. Boil dej thiab tso cov nceb hauv dej rau hauv nws.
3. Boil rau 30 feeb, tas li tshem cov npuas dej ntawm qhov chaw.
4. Tshem tawm, muab tso rau hauv ib lub colander thiab yaug nrog dej txias.
5. Muab tso rau hauv ib lub thawv loj, sprinkle nrog ntsev thiab tag nrho cov txuj lom (txiav cov dos rau hauv ib nrab ib ncig), sib tov zoo nrog koj txhais tes.
6. Npaj nyob rau hauv sterilized jars, muab ib tug load los ntawm ib lub raj mis yas dej rau saum thiab coj mus rau hauv qab daus.

Tom qab ob peb hnub, koj tuaj yeem kho koj cov txheeb ze thiab phooj ywg nrog valuya.

Daim ntawv qhia rau kub salting ntawm Valuev nceb rau lub caij ntuj no nyob rau hauv jars

Yog tias koj tsev neeg tsis muaj ntoo lossis ceramics, ces ib daim ntawv qhia qhia yuav ua li cas ntsev valui nceb yog tsim rau iav hub.

• 2 kg ntawm cov khoom tseem ceeb;
• 4 Art. dej;
• Zaub roj;
• 100 g zib.

Salting Valuev nceb hauv tsev ua raws li cov qauv hauv qab no:

1. Cov txiv hmab txiv ntoo lub cev yuav tsum tau muab ntxuav ntawm cov khib nyiab pov tseg, tom qab ntawd soaked rau 5-8 teev nyob rau hauv dej txias, folded rau hauv ib lub sieve.
2. Ncuav dej qhia nyob rau hauv daim ntawv qhia rau hauv ib lub lauj kaub enameled, coj mus rau boil thiab ntxiv ntsev.
3. Dip cov nceb hauv dej npau npau thiab boil rau 20-25 feeb dhau qhov cua sov, tas li tshem cov npuas dej.
4. Faib boiled valui rau hauv sterilized jars thiab ncuav 3 tbsp. l. boiled zaub roj.
5. Cia cov nceb txias, khi nrog ntawv parchment, khi nrog ib tug tourniquet thiab muab tso rau hauv ib chav txias.
6. Xws li ib qho dawb paug tuaj yeem ua haujlwm rau pickling, thiab tuaj yeem siv rau kev ua noj thawj zaug.

Salting valuev nrog barberry nyob rau hauv ib txoj kev kub

Salting valuev hauv jars rau lub caij ntuj no yog ib txoj hauv kev zoo kom tau txais cov khoom noj txom ncauj sai rau cov qhua tuaj txog. Mushrooms npaj nrog kub salting yuav mus zoo nrog dej cawv thiab ntxiv rau lub ntsiab tais diav.

• 3 kg ntawm cov khoom tseem ceeb;
• 150-170 g ntawm ntsev;
• Dub currant nplooj;
• 1 hli barberry;
• Dill nplooj.

Yuav ua li cas kom ntsev valui nyob rau hauv jars, yuav qhia ib tug ncauj lus kom ntxaws piav qhia ntawm daim ntawv qhia.

1. Mushrooms ntxuav thiab ntxuav, ncuav nrog dej txias rau 5 teev. Thaum lub sijhawm no, nws raug nquahu kom hloov cov kua 2-3 zaug.
2. Tom qab soaking, cov txiv hmab txiv ntoo lub cev yog dua ncuav nrog dej, tso cai rau boil tshaj medium tshav kub thiab boiled rau 20 feeb, tshem tawm cov npuas dej.
3. Lub broth yog drained, lub nceb yog tso cai rau ntws thiab txias.
4. Tshaj tawm hauv lub tais loj, ncuav tawm tag nrho cov ntsev thiab txuj lom, sib tov kom huv si nrog koj txhais tes.
5. Tawm rau 3-5 teev, nplawm tag nrho cov huab hwm coj los ntawm lub sijhawm kom yaj cov ntsev ntsev.
6. Lawv muab tso rau hauv lub lauj kaub npaj hauv qab lub caj dab, nias thiab muab tso rau hauv ib lub thawv (lub raj mis yas ntim dej tuaj yeem ua raws li lub nra).
7. Nqa tawm mus rau ib chav txias rau kev khaws cia ntev.
8. Tom qab qee lub sijhawm, cov kua txiv hmab txiv ntoo yuav tsum pib sawv ntawm qhov chaw ua haujlwm, uas yuav maj mam pib dhau ntawm ntug ntawm lub hub. Qhov no yuav pab tshem tawm cov iab seem ntawm lub cev fruiting. Ob peb zaug hauv ib lub lis piam, ib lub pas ntoo huv si yuav tsum tau muab tso rau hauv lub hub (mus rau hauv qab) kom ntxiv cov nceb nrog oxygen.
9. Lub load hloov mus rau ib qho sib dua, thiab salting txuas ntxiv mus. Nyob rau hauv tag nrho, cov txheej txheem kav 30 hnub txij li lub sijhawm cov nceb tau muab tso rau hauv jars.

Kub salted Valuev nrog qej thiab dill

Daim ntawv qhia nram qab no rau kev npaj salted valuyas rau lub caij ntuj no nyob rau hauv ib txoj kev kub muab cov txiaj ntsig zoo rau cov khoom noj txom ncauj. Thawj - tom qab boiling, lub iab saj ploj, nrog rau cov tsis kaj siab tsw tsw. Qhov thib ob yog tias lub sij hawm nceb pickling yog luv dua nrog txias pickling.

• 2 kg ntawm cov khoom tseem ceeb;
• 120 g ntsev;
• 10 cloves ntawm qej;
• Xnumx buds clove;
• 1 st. l. qhuav dill;
• Nplooj ntawm dub thiab liab currant.

Kub-salted valuev nceb rau lub caij ntuj no tsuas yog ua kom lub sijhawm tos rau cov khoom noj txom ncauj qab. Lus hauv 10-12 hnub, cov zaub mov nceb yuav npaj tau, thiab koj yuav muaj peev xwm ntxiv thiab sib txawv koj cov zaub mov noj txhua hnub.

1. Tev lub valui, yaug, txiav tawm ob txhais ceg thiab ncuav dej rau so rau 2 hnub.
2. Boil lub nceb nyob rau hauv dej ntsev rau 30 feeb thiab ntws nyob rau hauv ib tug sieve los yog colander.
3. Tom qab txias, faib cov khoom nyob rau hauv cov khaubncaws sab nraud povtseg nyob rau hauv jars, sprinkling txhua qib nrog ntsev thiab txuj lom los ntawm daim ntawv qhia.
4. Qhov kawg txheej ntawm nceb yog sprinkled nrog ntsev thiab them nrog dub thiab liab currant nplooj.
5. Npog nrog gauze on to top thiab muab ib tug load kom lub valui cia cov kua txiv tawm.
6. Sai li cov nceb nyob thiab cov brine tshwm, koj tuaj yeem ntxiv ib feem tshiab ntawm cov txiv hmab txiv ntoo lub cev rau lub hub, kuj sprinkling nrog ntsev thiab txuj lom.
7. Nqa cov hub rau hauv qab daus thiab khaws cia ntawm qhov kub tsis tshaj +10 ° C.

Salting Valuev nceb rau lub caij ntuj no nyob rau hauv ib txoj kev kub

Salting valuev nyob rau hauv iav hub rau cia rau lub caij ntuj no yuav xav kom txhua hostess ua raws li tag nrho cov lus pom zoo thiab ua siab ntev me ntsis. Hauv qhov no, koj tau txais cov khoom noj txom ncauj qab thiab qab ntxiag.

• 3 kg ntawm cov khoom tseem ceeb;
• 150 g ntsev;
• Dill nplooj;
• 10 cloves ntawm qej;
• 7 laurel nplooj;
• Zaub roj.

Yuav ua li cas kom ntsev valui nceb nyob rau hauv ib txoj kev kub yuav qhia ib tug step-by-step piav qhia.

1. Tom qab 2-hnub soaking, cov nceb yog boiled nyob rau hauv salted dej rau 30 feeb, tas li tshem tawm cov qias neeg ntawm qhov chaw. Yuav tsum muaj dej txaus kom cov pob zeb ntab dawb hauv nws.
2. Mushrooms muab pov tseg rov qab rau ntawm ib lub sieve, ntxuav nrog dej kub thiab tso cai rau ntws tag nrho.
3. Cov khoom xyaw tseem ceeb tiav yog hloov mus rau hauv cov khaubncaws sab nraud povtseg rau jars, alternating nrog ntsev, dill sprigs, diced qej thiab nplooj nplooj.
4. Tom qab sau tag nrho sterilized jars, cov nceb yog zoo tamped kom tshem tawm cua "pockets".
5. Ncuav rau hauv boiled zaub roj (rau 1 liter hub ntawm nceb koj xav tau 3 tablespoons roj).
6. Kaw nrog lub hau yas nruj thiab muab tso rau hauv lub tub yees.

Daim ntawv qhia salting no tso cai rau koj sim valui tom qab 20 hnub.