Lub pob kws sai dua tom qab sau qoob loo, qhov zoo dua, vim tias cov suab thaj ntuj hloov mus rau cov hmoov txhuv nplej siab dhau sijhawm. Cov cobs yog pre-blanched thiab qhuav. Yog li, koj tuaj yeem pib.
Kauj ruam 1. Yog tias koj khaws nws tus kheej, nws yog qhov zoo tshaj plaws los ua thaum sawv ntxov thaum cov pob kws muaj qhov tsw zoo tshaj plaws thiab kev ntxhib los mos. Yog tias koj tab tom yuav khoom hauv khw lossis hauv khw, koj tuaj yeem hla cov kauj ruam no.
Kauj ruam 2. Ntxuav cov cobs thiab nplooj thiab tshem tawm cov kab lo lo ntxhuav kom zoo li sai tau siv cov txhuam hniav.
Kauj ruam 3. Yaug cov cobs kom huv si kom tshem tawm cov av thiab cov khib nyiab hauv qab dej txias. Trim cov hauv paus hniav seem ntawm qia nrog rab riam hauv chav ua noj.
Kauj ruam 4. Sau lub lauj kaub loj peb-quarters puv nrog dej. Boil.
Kauj ruam 5. Sau cov dab dej hauv chav ua noj nrog dej khov los yog muab dej khov rau hauv tus nqi ntawm 12 cubes ib pob pob ntseg.
Kauj ruam 6. Muab plaub los yog tsib pob ntseg hauv qab rau hauv dej kub npau npau. Cia cov dej npau dua thiab npog lub lauj kaub nrog lub hau.
Kauj ruam 7. Blanch pob kws raws li qhov loj me. Rau cobs 3-4 cm inch - 7 feeb, 4-6 cm - 9 feeb, ntau tshaj 6 cm boil rau txog 11 feeb. Tom qab lub sijhawm teev tseg, tshem cov pob kws nrog tongs.
Kauj ruam 8. Tam sim ntawd tom qab blanching, dipped cov cobs hauv dej khov. Cia txias rau tib lub sijhawm thaum koj khaws lawv hauv dej npau npau.
Kauj ruam 9. Ua ntej khov, txhua lub cob yog qhuav nrog ib daim ntawv phuam. Qhov no txo cov dej khov hauv cov nplej tom qab khov, thiab cov pob kws yuav tsis muag thaum kawg.
Kauj ruam 10. Muab txhua lub cob rau hauv hnab yas. Los ntawm lub sijhawm ntawd, pob kws yuav tsum tau txias kom zoo, thiab yuav tsum tsis muaj qhov cub hauv qab zaj duab xis.
Kauj ruam 11. Muab cov qhwv qhwv rau hauv hnab yas los yog ntim. Tshem tawm cua ntau npaum li sai tau los ntawm cov pob khoom ua ntej sib khi.
Kauj ruam 12. Sau lub hnab thiab ntim nrog hnub tas sij hawm thiab tso rau hauv lub freezer.
Khaws pob kws hauv lub tub yees kom txog thaum khov kom khaws nws cov tsw thiab freshness.