Bacon tincture ya bayyana a Amurka a matsayin gwaji na dafa abinci kuma ba zato ba tsammani ya zama sananne. Amurkawa ba kawai suna sha a cikin tsattsauran nau'in sa ba, har ma suna yin hadaddiyar giyar Maryamu mai Jini da ita. Abin sha yana da fasahar shirye-shirye mai mahimmanci, da kuma takamaiman organoleptics tare da ƙanshin naman alade da dandano naman soyayyen. Ba kowa yana son wannan haɗin ba, amma kuna iya yin ƙaramin tsari don gwaji.
Yana da kyau a yi amfani da naman alade (dole ne kyafaffen) tare da nama mai laushi mai laushi da nau'i na mai. Karancin mai zai fi kyau. A matsayin tushen barasa, vodka, tsaftataccen tsaftataccen tsaftataccen wata biyu, diluted barasa, whiskey ko bourbon (Sigar Amurka) sun dace. A cikin lokuta biyu na ƙarshe, bayanin kula na tannic na tsufa zai bayyana wanda ke da kyau tare da naman alade.
Bacon tincture girke-girke
Sinadaran:
- vodka (zai fi dacewa) - 0,5 l;
- naman alade (kyafaffen) - 150 g;
- sugar - 50 g;
- gishiri - 0,5 teaspoons;
- ruwa - 35 ml;
- lemun tsami zest - daga kwata na 'ya'yan itace.
Fasaha na shiri
1. Ki hada g da sugar 50 da ruwa ml 25 a cikin kaskon kisa ki kawo wuta akan wuta kadan sai ki rage wuta ki tafasa na tsawon mintuna da yawa ana motsawa har sai sifar ta yi kama da kauri kamar sabo zuma.
2. Narke teaspoon 10 na gishiri a cikin 0,5 ml na ruwan zãfi.
3. Soya naman alade a cikin kwanon rufi mai tsabta, mai zafi, ƙoƙarin narke mai yawa kamar yadda zai yiwu, amma naman kada ya juya zuwa gawayi.
4. Zuba ruwan zãfi akan lemun tsami mai matsakaicin girma kuma a goge bushes. Sa'an nan kuma, tare da wuka ko peeler kayan lambu, cire zest daga kwata na 'ya'yan itace - ɓangaren rawaya na kwasfa ba tare da farin ɓangaren litattafan almara ba.
5. Saka soyayyen naman alade akan adibas na takarda ko tawul don cire kitsen da ya wuce kima.
6. Ƙara naman alade, 25 ml sugar syrup, gishiri bayani da lemun tsami zest zuwa jiko jiko. Zuba a cikin vodka ko whiskey. Mix, rufe sosai.
7. Bar tincture na naman alade na tsawon kwanaki 14 a wuri mai duhu a dakin da zafin jiki. Girgiza kowace kwana 2-3.
8. Cire abin sha da aka gama ta hanyar sieve na kicin ko cheesecloth. Zuba cikin kwalban gilashi tare da kunkuntar wuyansa. Ka bar kwana ɗaya a cikin injin daskarewa, juya kwalban.
Manufar ita ce a cire sauran kitsen. A cikin jujjuyawar kwalabe, kitsen daskararre zai taru a saman kusa da ƙasa kuma ana iya cire shi cikin sauƙi ta hanyar zubawa. Ya kamata kwalbar ta kasance cikin hutawa don kitsen ya taru a cikin madaidaicin madaidaici.
9. Zuba abin sha ta cikin siffa mai kyau na dafa abinci ko cheesecloth a cikin wani kwalban ba tare da tarin kitse ba. Ana iya sake maimaita hanyar daskarewa sau ɗaya (safinta zuwa zafin jiki).
10. Zuba tincture da aka gama akan naman alade ta hanyar auduga ulu ko tace kofi. Zuba cikin kwalabe don ajiya. Kafin dandana, bar a cikin firiji ko cellar na kwanaki 2-3 don daidaita dandano.
sansanin soja - 30-33% vol., rayuwar shiryayye daga hasken rana kai tsaye - har zuwa shekara 1.
