KWANA KWANA
Ba duk namomin kaza sun dace da canning ba, ana iya yin wannan tare da porcini, volnushki, mossiness namomin kaza, saffron madara iyakoki, boletus namomin kaza, zuma agarics, butterflies, chanterelles da aspen namomin kaza, har ma a lokacin, kawai idan sun kasance matasa, m kuma ba. wuce gona da iri.
Canning na namomin kaza ana gudanar da shi daban, dangane da nau'in. Koyaya, zaku iya haxa su cikin nau'i daban-daban, yayin ƙara kayan lambu.
Freshly tsince namomin kaza dole ne a jerawa da size, yayin da samun kawar da tsutsotsi, flabby, overripe, spoiled, da dai sauransu Bayan haka, da remnants na ƙasa, yashi, da dai sauransu an tsabtace kashe namomin kaza.
Bayan an rarraba namomin kaza, wajibi ne a yanke tushen su, bayan haka sun kawar da wuraren da suka lalace ta hanyar yanke su. Idan naman kaza ya yi girma, za a iya raba shi zuwa hula da kafa, amma ƙananan namomin kaza a mafi yawan lokuta ana yin gwangwani gaba ɗaya. A lokaci guda, don dacewa, za ku iya yanke kafafu na manyan namomin kaza a cikin faranti masu juyawa.
Yana da mahimmanci a tuna cewa yawancin namomin kaza, bayan yankan, da sauri suna yin duhu lokacin da aka fallasa su zuwa iska, don haka suna buƙatar sarrafa su da sauri da sauri, da kuma kauce wa tsawaitawa a sararin samaniya. Don adana su, zaka iya amfani da bayani na citric acid da gishiri tebur, amma yana da mahimmanci cewa yana da sanyi.
Bayan an gyare-gyare da yanka, ana sanya namomin kaza a cikin colander kuma a wanke su ta hanyar nutsewa a cikin akwati na ruwa. Lokacin da ruwa ya zubo, ana sarrafa namomin kaza, a sanya su a cikin kwalba, a cika su da brine, sannan a cire kwalban. Irin wannan adanawa zai taimaka wajen cimma tsawon rayuwar namomin kaza.
Tsawon lokacin haifuwa yana rinjayar girman kwalba, da kuma hanyar da aka yi amfani da ita a lokacin shirye-shiryen namomin kaza, amma wannan lokacin bai kamata ya zama ƙasa da minti 40 ba. Ana iya samun takamaiman tazarar lokaci don kowane girke-girke daban.
Gwangwani a daya daga cikin hanyoyin da aka tsara: