Namomin kaza da aka ɗora: girke-girke masu sauƙi
Marinated namomin kaza - abun ciye-ciye na al'ada, wani abu mai mahimmanci na kusan kowane liyafa. Ana iya amfani da namomin kaza duka kai tsaye a cikin marinade, da albasarta, kore da albasa, tare da tafarnuwa da kirim mai tsami ko kawai a cikin kirim mai tsami.
Pickled namomin kaza wani ɓangare ne na yawancin jita-jita: appetizers, sanyi da salads masu zafi, ana iya amfani da su akan croutons, sandwiches, tartlets.
Akwai hanyoyi da yawa na al'ada don shirya namomin kaza, sun bambanta a fasahar pickling. Daga cikin classic pickling hanyoyin ya kamata a kira:
- zafi pickling
- Sanyi pickling
- Da sauri Pickling
Ana amfani da hanyoyi guda biyu na farko don ƙarin ajiya na dogon lokaci na namomin kaza, hanya ta uku ta dace kawai a matsayin shiri don yin hidima.
Ƙari game da kowace hanya.
Ta wannan hanyar zaka iya dafa kusan kowane naman kaza. Mahimmanci: ana dafa namomin kaza a cikin marinade har sai an dafa shi sosai.
Ana iya tattara namomin kaza masu cin abinci nan da nan, ba a buƙatar kafin a tafasa. Don namomin kaza masu cin naman gwari, tafasa na farko ko jiƙa ya zama dole. Don bayani game da irin nau'in magani da ake buƙata don wani nau'in naman kaza, karanta bayanin naman kaza.
Ana zuba namomin kaza da aka shirya don pickling tare da marinade, an kawo su a tafasa kuma a shafe a kan zafi kadan har sai an dafa shi sosai. Lokacin picking ya ɗan bambanta don nau'ikan namomin kaza daban-daban, a matsakaita shine mintuna 20-25-30. Don namomin kaza da aka riga aka dafa, wannan lokacin ya kamata a rage ta minti 5-10. Don manyan namomin kaza, idan ba mu yanke su cikin guda ba, ya kamata a ƙara ɗanɗana lokacin tattarawa.
Cool da ƙãre pickled namomin kaza dan kadan, shirya su a cikin kwalba tare da marinade, kusa da m lids. Adana a cikin wuri mai sanyi mai duhu, zaku iya ajiyewa a cikin kantin kayan abinci a cikin ɗakin.
Ba a buƙatar ajiya a cikin cellar ko firiji.
Kuna iya cin irin wannan namomin kaza nan da nan bayan sanyaya, amma yana da kyau a bar su su tsaya na kwanaki biyu: dandano zai zama haske.
Bambanci daga pickling mai zafi: ba a tafasa namomin kaza a cikin marinade ba, amma an zuba su da marinade da aka shirya kuma a bar su a wuri mai sanyi har sai an dafa shi.
Don pickling sanyi, ya kamata a fara tafasa namomin kaza. Ba mu tafasa har sai mun dahu sosai, wannan tafasawar farko ce. Don bayani kan minti nawa don dafa namomin kaza iri daban-daban, karanta wannan girke-girke: Yaya tsawon lokacin dafa namomin kaza.
A tafasa namomin kaza, a zubar da broth, sanya namomin kaza a cikin colander kuma a bar su da kyau. Shirya a cikin kwalba da kuma zuba zafi marinade, kusa da m, amma ba karfe lids. Bayan sanyaya gaba daya, sanya kwalba a cikin firiji ko kai su cikin cellar.
Namomin kaza masu sanyi suna shirye su ci a cikin makonni 2-3.
Marinade girke-girke na zafi da sanyi pickled namomin kaza, karanta a nan: Namomin kaza Marinade.
Wannan hanyar pickling shine ga waɗanda suke ƙauna kuma ba sa jin tsoron gwaji, waɗanda suke so su ba baƙi mamaki da "sabon abu".
Don saurin dasawa, ana dafa namomin kaza har sai an yi amfani da su sosai. Yawancin lokaci a lokacin kakar Ina da gwangwani da yawa na dafaffen namomin kaza a cikin firiji na, don haka zan iya dafa kowane zaɓi a kowane lokaci.
Ga 'yan girke-girke, duk an tsara su don kofi 1 na dafaffen namomin kaza.
1. Bisa ga miya
- Soya sauce - cokali 4
- Lemun tsami ko ruwan 'ya'yan itace lemun tsami - 1 teaspoon
- Tafarnuwa - 1 albasa
- Walnuts - 2 guda
Ki wuce tafarnuwa da gyada ta cikin tafarnuwar ki gauraya da ruwan lemun tsami da soya miya. Zuba namomin kaza da aka matse kuma a bushe tare da tawul na takarda tare da wannan cakuda, gauraya da kyau, a sanyaya cikin dare. Kafin yin hidima, haɗuwa, yayyafa da man kayan lambu mai ƙanshi.
2. Dangane da ruwan 'ya'yan lemun tsami
- Ruwan lemun tsami daya
- gishiri - 1/2 teaspoon
- Dijon mustard - 1 teaspoon
- Fresh faski - 1-2 yankakken yankakken ganye
Mix dukkan sinadaran, kada ku murkushe tsaba mustard. Mix da busassun namomin kaza a cikin wannan cakuda, firiji don 6-8 hours.
3. Bisa zuma
- Honey - cokali 1
- gishiri - 1/4 teaspoon
Walnuts - 2 inji mai kwakwalwa
- Apple cider vinegar ko kowane ruwan inabi vinegar - 1 teaspoon
- Blackasan baƙar fata
- Ganyen albasa
A markade gyada da barkono da gishiri, a gauraya da zuma da vinegar, sai a samu cakude mai kauri sosai. Mix da busassun namomin kaza a cikin wannan cakuda, firiji. Kafin yin hidima, sai a gauraya sosai, a zuba yankakken koren albasa, a kwaba da mai mai kamshi. Wannan shine mafi ban mamaki bambance-bambancen namomin kaza waɗanda na yi hidima akan tebur.
4. Dangane da jan giya
- Tebur ruwan inabi - 1/2 kofin (ruwan inabi dole ne bushe)
- Red barkono barkono - dandana, daga "a kan tip na wuka" zuwa teaspoon 1/4
- Kirfa na ƙasa - 1/4 teaspoon
- Gishiri - 1/2 - 1/3 teaspoon
- Faski ganye - 1 teaspoon
Mix dukkan sinadaran, zuba busassun namomin kaza tare da wannan cakuda, firiji. Ana iya ba da waɗannan namomin kaza akan tebur a cikin sa'o'i biyu; suna marinate cikin ruwan inabi da sauri. Yawancin irin waɗannan namomin kaza suna marinated, mafi "farin ciki" suna da yawa.
Waɗannan su ne kaɗan kaɗan na yadda zaku iya shirya namomin kaza da sauri cikin shiri don isowar baƙi.
Pickled namomin kaza, idan kuna son "hanyar sauri", za ku iya dafa kan tushen balsamic vinegars, rumman da ruwan 'ya'yan itace cranberry, ja currant da kiwi ruwan 'ya'yan itace da kuma ɓangaren litattafan almara sun dace da pickling, tare da babban adadin ƙarin kayan yaji a gare ku. hidima.