Har yaushe za a dafa aladu?

Jiƙa aladu sau 3 don 5 hours, canza ruwan gishiri. Tafasa aladu na minti 5 a cikin ruwan farko, 30 a cikin ruwa na biyu, da minti 40 a cikin na uku.

Yadda ake dafa aladu

Za ku buƙaci - aladu, ruwa don shayarwa, ruwa don dafa abinci a cikin matakai 2, gishiri

1. Kafin tafasa, dole ne a tsabtace aladu daga tarkace gandun daji, a wanke da kuma jiƙa a cikin ruwa mai gishiri don 5 hours, drained.

2. Maimaita aikin jiƙa sau biyu.

3. Zuba aladun da aka jiƙa ta hanyar sieve, saka a cikin wani saucepan kuma rufe da ruwa.

4. Don 1 kilogram na namomin kaza don tafasa, ƙara 1 lita na ruwa da teaspoon 1 na gishiri.

5. Ku kawo aladu zuwa tafasa, bayan tafasa aladu, dole ne a rage ikon mai ƙonawa zuwa matsakaicin darajar kuma dafa don minti 5, an rufe shi da murfi.

6. Cire ruwan zafi.

7. Zuba ruwan sanyi a kan aladu kuma, tafasa da tafasa don minti 30; zubar da broth.

8. Zuba aladu tare da ruwan sanyi mai sanyi a karo na karshe, kawo zuwa tafasa kuma dafa don minti 40 har sai an dafa shi.

9. Jefa dafaffen aladu a kan sieve, sanyi, canja wuri zuwa kwano da amfani kamar yadda aka umarta. rauni namomin kaza a cikin decoction a cikin firiji don bai wuce kwanaki 3 ba.

Yadda ake gishiri aladu

Products don salting aladu

Gishiri mara nauyi - gram 50

Dill - rassa 10

Black currant ganye - 3 ganye

Peppercorns - 5 guda

Tafarnuwa - hakora 5

Yadda ake gishiri aladu 1. Kwasfa, wanke, jiƙa da tafasa aladun.

2. Yi watsi da aladu bayan dafa abinci a cikin colander da sanyi.

3. Saka aladu a cikin kwalba mai haifuwa, yayyafa da gishiri kuma sanya tafarnuwa da barkono. Sai ki zuba tafasasshen ruwa ki huce.

4. Saka namomin kaza a cikin akwati a ƙarƙashin matsin lamba na tsawon sa'o'i 3, sa'an nan kuma ƙara namomin kaza da aka tafasa, yayyafa da gishiri da kayan yaji. Brine alade ya kamata ya rufe namomin kaza gaba daya.

5. Ajiye aladu a zazzabi na digiri 5-8, a cikin bushe, wuri mai duhu.

6. Ana gishiri aladu don kwanaki 45.

Yadda ake tsinken alade

Yadda ake tsinken alade

Gishiri mara nauyi - 2 tablespoons

Vinegar 9% - rabin gilashi

Black barkono barkono - guda 5

Lavrushka - wani zanen gado

Dill - 5 guda

Cinnamon - a kan tip na wuka

Sugar - cokali 2

Tafarnuwa - hakora 10

Yadda ake tsinken alade

1. Dafa aladu.

2. Shirya marinade: sanya gishiri da kayan yaji a cikin ruwa, ƙara vinegar, sanya wuta.

3. Lokacin da marinade ke tafasa, ƙara namomin kaza.

3. Cook don minti 20, cire kumfa.

4. Cire kwanon rufi tare da aladu daga zafi.

5. sanyaya aladu.

6. Saka namomin kaza a cikin kwalba, zuba a kan sauran marinade.

7. Zuba cokali 2 na man kayan lambu a saman.

Salatin alade dafaffe

Products

Boiled alade - 150 grams

Albasa - 3 kanana albasa

Man kayan lambu - cokali 3

Vinegar 3% - 0,5 teaspoon

Faski - kamar wata twigs don ado

Salatin dafa abinci tare da aladu

1. Yanke aladu a cikin yanka na bakin ciki, bar ƙananan don ado.

2. Yanke albasa.

3. Finely sara da ganye.

4. Mix albasa da aladu.

5. Yi salatin tare da man fetur.

5. Zuba da vinegar.

6. Yayyafa da ganye da kuma ado da dukan kananan namomin kaza.

Gaskiya mai dadi

– Lokacin alade yana farawa bayan dogon ruwan sama na farko. Yawancin lokaci aladu suna fitowa a cikin gandun daji a watan Yuli, amma a cikin 2020, saboda ruwan sama mai yawa a watan Mayu, aladu sun bayyana a cikin gandun daji a farkon Yuni. Idan lokacin rani yana da ruwa, lokacin zai kasance har zuwa farkon Oktoba, kuma idan ya bushe, ana iya sa ran raƙuman aladu na biyu ta kaka.

- Ana samun aladu sau da yawa a gefuna na gandun daji na coniferous ko dazuzzuka, a ƙarƙashin birch, itacen oak, kusa da bushes, ba da nisa da makiyaya ko bayan swamps.

– Aladu ‘yan gidan alade ne. Sun dade suna cikin namomin kaza masu cin nama kuma kawai a cikin 1981 sun fara zama masu guba. Amma wannan baya hana ƙwararrun masu tsinin naman kaza tattara aladu da shirya jita-jita masu daɗi daga gare su.

– Ya kamata aladu da aka gama su daidaita zuwa kasan kwanon rufi.

– Dafaffen aladun har sai an dahu za a iya daskarewa – za a adana su a cikin injin daskarewa har tsawon wata shida. Alade da aka daskararre suna buƙatar jinkirin defrosting na farko a zafin jiki kafin amfani.

- Matsakaicin tsayin alade shine 7 cm. Diamita na nama da kauri hula tare da gefen wavy shine 12-15 cm. A gefen, hular tana ɗan jujjuyawar, kuma zuwa tsakiyar tana da baƙin ciki mai kama da mazurari. Yanayin launi na aladu daga launin ruwan kasa-launin toka zuwa zaitun. Matasa namomin kaza suna halin inuwa masu haske.

– Ana yawan kiran alade da alade, dunka ko kiwo. – Akwai iri biyu aladu: kauri da bakin ciki. Sirin alade wani naman kaza ne na naman kaza daga launin ruwan kasa mai haske zuwa ruwan ocher. Matsakaicin diamita shine 10-15 cm. Akwai ƙarami, mai tsayi har zuwa 9 cm tsayi, sirara (ba ta wuce 1,5 cm ba) ƙafa mai yawa. Alade mai kitse yayi kama da babba, har zuwa 20 cm a diamita, naman kaza, tare da gajere, wanda bai wuce 5 cm ba, kuma kafa mai kauri 2-3 cm. Matasan aladu suna da hular fulawa mai launin zaitun mai haske, tsofaffin aladu suna da fata mai tsatsa-launin ruwan kasa a kan hular. Alade yana da nama mai launin rawaya, wanda da sauri ya zama launin ruwan kasa idan an yanke shi.

Caloric abun ciki na Boiled alade shine 30 kcal / 100 grams.

- Don ware guba na naman kaza, gami da aladu, kuna buƙatar tattara samfuran matasa kawai daga manyan hanyoyi, kamfanoni da biranen; a yi amfani da kowane namomin kaza don abinci a cikin ƙididdiga masu yawa saboda gaskiyar cewa suna da wahala ga jiki don narkewa, kuma a adana a cikin firiji na tsawon kwanaki uku.

- Yana da sauƙi don bambanta alade daga namomin kaza masu guba ta alamun waje daidai da bayanin.

- Babban fasalin alade shine saurin duhun yanke ko wurin matsa lamba akan saman.