Za a iya adana namomin kaza da aka dafa yadda ya kamata na tsawon shekaru biyu ko fiye. Ya kamata a sanya kwalba kawai tare da pickles a cikin duhu kuma ba mai dumi sosai ba.
A ka'ida, kusan kowane namomin kaza masu cin abinci sun dace da pickling, amma galibi ana amfani da waɗannan nau'ikan waɗanda, saboda wasu dalilai, ba za a iya adana su ta wata hanya ba (misali, daskararre ko busassun). Yawancin lokaci tashi namomin kaza, man shanu namomin kaza da kuma, ba shakka, namomin kaza suna birgima a cikin kwalba, ko da yake na karshen za a iya daskarewa. chanterelles kawai ba sa jurewa pickling - sun zama ciyawa a dandano har ma sun yi kama da rag.
Yadda za a pickle da kyaututtuka na gandun daji? Abu ne mai sauƙi: dafa har sai an dafa shi cikakke, zuba a cikin brine, ƙara kayan yaji don dandana, saka a cikin akwati mai haifuwa kuma mirgine murfin.
Yana da mahimmanci cewa lokacin da ake pickling, ya kamata a shirya wasu nau'ikan namomin kaza kamar wasu dokoki:
- Idan namomin kaza suna ƙanana, an tattara su gaba ɗaya, kana buƙatar yanke kawai ƙananan ƙafar kafa;
- Manyan namomin kaza a lokacin pickling, a matsayin mai mulkin, an yanke su cikin sassa 3-4;
- Game da namomin kaza na boletus da porcini, dole ne a zubar da kafafu daban da huluna;
- Kwasfa daga fata kafin picking;
- Ana jiƙa Valui na sa'o'i da yawa kafin dafa abinci.
Mataki na farko: rarraba naman kaza. Na farko, namomin kaza suna buƙatar a rarraba su zuwa nau'i daban-daban, tun da, kamar yadda muka gani a sama, ana buƙatar namomin kaza daban-daban don tsinkaya ta hanyoyi daban-daban. Har ila yau, ba za ku iya tafasa da kuma tattara wasu namomin kaza tare - yana da kyau a yi wannan daban ta nau'in.
Na biyu: jika. Don sauƙaƙe, mafi mahimmanci da sauƙi don tsaftace namomin kaza daga datti da tarkace, yana da kyau a jiƙa su a cikin ruwan sanyi na dan lokaci, wannan ruwa kuma za a iya gishiri - duk abin da ba dole ba zai fada baya har ma da kyau, zai yi iyo.
Mataki na uku: shiri. Na gaba, an shirya namomin kaza da aka wanke bisa ga shawarwarin: an yanke wasu, wasu an tsaftace su, an yanke kafafun wasu, da dai sauransu.
Mataki na hudu: tafasa da marinating. Ana bada shawara don tafasa kowane namomin kaza kafin pickling, wannan zai kawar da hadarin guba da kuma tabbatar da cewa aikin ba zai lalace ba, amma akwai zaɓuɓɓuka guda biyu: na farko kuma ba tafasar farko ba. Hanyar da ba tare da tafasawar farko ba ita ce, ana sanya namomin kaza a cikin ruwan gishiri mai tafasa, sannan a zuba vinegar a ciki, a tafasa, sannan a daka shi da kayan kamshi a cikin ruwa guda. Hanyar da aka riga aka tafasa ta ƙunshi gaskiyar cewa an fara tafasa namomin kaza a cikin ruwa mai gishiri (1 tablespoons na gishiri a kowace lita 2 na ruwa) har sai an dafa shi, sa'an nan kuma bushe, sanyaya, sanya a cikin kwalba da kuma zuba tare da pre-sanyi marinade.
Kuna buƙatar: don 1 kg na namomin kaza 2/3 kofin vinegar 8% da 1/3 kofin ruwa, 1 tbsp. gishiri, kayan yaji - 5 Peas of allspice, 1 tsp. kirfa, 1 tsp sugar, cloves, bay ganye.
Yadda ake pickling kowane namomin kaza ba tare da tafasa ba. Shirya namomin kaza daidai da shawarwarin nau'in, kawo ruwa tare da vinegar da gishiri zuwa tafasa a cikin wani saucepan, tsoma namomin kaza a ciki kuma kawo zuwa tafasa. Bayan tafasa, dafa namomin kaza har sai da taushi.
Minti 3-5 kafin shirye-shiryen namomin kaza, kuna buƙatar ƙara duk kayan yaji, sannan an cire kwanon rufi daga murhu, komai yayi sanyi kuma an shimfiɗa shi a cikin kwalba da aka haifuwa. Sa'an nan kuma kana buƙatar zuba man kayan lambu kadan a cikin kwalba da kuma toshe su tare da murfin filastik haifuwa.
Kuna buƙatar: don lita 1 na ruwa 60 g na gishiri, 10 black barkono, 5 cloves da bay ganye, star anise, kirfa, tafarnuwa, 40 ml na 80% acetic acid.
Yadda ake pickle Boiled namomin kaza. Ana bukatar a shirya naman kaza a tafasa a cikin ruwan gishiri (cokali 2 na gishiri a kowace lita na ruwa) har sai an yi laushi, a saka a cikin colander, sa'an nan kuma saka a cikin kwalba masu haifuwa. Bayan haɗa duk abubuwan da aka nuna a cikin girke-girke, ban da vinegar, kuna buƙatar tafasa su bayan tafasa na rabin sa'a a wani karamin tafasa, sa'an nan kuma an sanyaya marinade, an zuba vinegar a ciki, ana zuba namomin kaza tare da marinade, kayan lambu kadan. Ana zuba mai a kowace tulun da ke sama, a rufe shi da dafaffen lefin robobi sannan a cire naman kaza cikin sanyi don ajiya.
Kuna buƙatar: 700g namomin kaza, 5-7 clove buds, 3 bay ganye, 2-3 sprigs na sabo ne thyme / oregano / marjoram / savory / faski / seleri / Basil ganye, 1 albasa, 0,75 kofuna na ruwa, 1/ 3 kofin farin ruwan inabi vinegar, 1 tbsp. gishiri na teku, 1,5 tsp allspice Peas.
Yana da kyau a rarraba, tsaftacewa, wanke namomin kaza tare da ruwan sanyi, bar kananan ƙananan duka, yankan manyan, yankakken albasa, sanya ganyen da aka wanke a kasan kwalban haifuwa. Hada namomin kaza da duk kayan abinci, ban da ganye, a cikin kasko, kawo zuwa tafasa, rage zafi zuwa ƙasa, sita na tsawon minti 15, sa'an nan kuma bar dan kadan. Zuba namomin kaza tare da marinade a cikin kwalba, bari sanyi, kusa da murfin nailan, sanya a cikin sanyi don ajiya.