Caviar naman kaza: girke-girke na gida

A matsayinka na mai mulki, ana amfani da jikin 'ya'yan itace mara kyau don girke-girke don shirya caviar daga namomin kaza (karya ko babba, wanda ke da wuya a sanya a cikin kwalba). Hakanan zaka iya amfani da kafafun naman kaza masu wuya don irin wannan kayan abinci na gida. Bayan wucewa da abubuwan da aka gyara ta hanyar naman nama, taro ya zama mai laushi da daidaituwa, don haka babu buƙatar ɗaukar kyawawan ƙananan namomin kaza - ya fi kyau a saka su a cikin salting ko canning.

A cikin wannan tarin, zaku koyi yadda ake dafa caviar naman kaza na gida daga sabbin namomin kaza da jikin 'ya'yan itace, pre-salted ko busassun.

Mataki-mataki girke-girke na naman kaza caviar daga gishiri da bushe namomin kaza

Caviar tare da kwai da ganye.

Sinadaran:

• 300 g salted namomin kaza,
• 50 g busassun namomin kaza,
• 2-XNUMX kwararan fitila,
• 2-3 tafarnuwa cloves,
• 1-2 dafaffen ƙwai
• 3-4 tsp. tablespoons na kayan lambu mai
• 1 st. cokali na 5% vinegar ko 1-2 tsp. spoons na lemun tsami ruwan 'ya'yan itace
• dill da faski,
• barkono ƙasa dandana.

Hanyar shiri:

Caviar daga namomin kaza gishiri tare da albasarta.

Sinadaran:

• 0,5 kilogiram na namomin kaza salted,
• 3-4 albasa,
• 1 teaspoon na 9% vinegar,
• 3-4 tsp. tablespoons na kayan lambu mai
• 3-4 tafarnuwa cloves,
• 1 gungun dill
• barkono ƙasa dandana
• gishiri idan ya cancanta.

Hanyar shiri:

Don shirya caviar naman kaza bisa ga wannan girke-girke, dole ne a wanke namomin kaza mai gishiri, a yanka a cikin injin nama. Yanke albasa a cikin rabin zobba, toya a cikin man kayan lambu har sai m. Sa'an nan kuma sanya namomin kaza da kuma simmer tare da motsawa na minti 10. Sannan azuba yankakken ganye, dakakken tafarnuwa, barkono, dandana gishiri da gishiri idan ya cancanta. Ƙara vinegar, Mix, shirya a cikin kwalba da aka shirya, abin toshe kwalaba. Ajiye sanyi.

Caviar daga dried namomin kaza.

Sinadaran:

• 50 g dried namomin kaza,
• 1 albasa,
• 2 st. spoons na kayan lambu mai,
• 1 teaspoon 9% vinegar ko ruwan 'ya'yan itace lemun tsami
• barkono baƙar fata,
• gishiri dandana.

Hanyar shiri:

1. Jiƙa busassun namomin kaza har sai da taushi, tafasa a cikin ruwa guda.
2. Sa'an nan kuma kurkura da ruwa mai tsabta, kuma bari broth ya daidaita kuma a hankali ya zubar da shi daga laka.
3. Wuce namomin kaza ta cikin injin nama.
4. A yanka albasa, a soya a cikin man kayan lambu, sannan a zuba namomin kaza, a zuba a cikin broth kadan da stew da gishiri da barkono baƙar fata.
5. Cool kuma ƙara vinegar ko ruwan 'ya'yan itace lemun tsami. Cire fakiti, abin toshe.
6. Rike caviar naman kaza daga busassun namomin kaza da aka shirya bisa ga wannan girke-girke a cikin sanyi.

Croutons tare da caviar daga busassun namomin kaza.

Sinadaran:

• Gurasa,
• 3 kwararan fitila
• 100 g dried namomin kaza,
• 1 dafaffen karas
• kayan lambu da man shanu,
• dill ganye dandana.

Hanyar shiri:

Kafin shirya caviar naman kaza, busassun namomin kaza dole ne a jiƙa kuma a tafasa su har sai da taushi. Sa'an nan kuma lambatu, bushe dan kadan kuma toya a cikin man kayan lambu. Sai a wuce ta injin niƙa tare da dafaffen karas a soya a cikin man shanu.

Cool, saka croutons, yayyafa da yankakken ganye.

Anan zaka iya ganin zaɓin hotuna don girke-girke na mataki-mataki don caviar daga busassun namomin kaza da gishiri:

Sauƙaƙan girke-girke na caviar na gida daga sabo ne namomin kaza

Caviar daga namomin kaza daban-daban tare da albasa da karas.

Sinadaran:

• 2 kg na cakuda namomin kaza (boletus, boletus, porcini, boletus, namomin kaza, namomin kaza na zuma, chanterelles),
• 3-4 albasa,
• 3-4 karas,
• 2 gilashin man kayan lambu,
• 3 ganyen laurel,
• 2 tsp. tablespoons na gishiri
• 1 teaspoon ƙasa barkono,
• 1 st. cokali na 9% vinegar.

Hanyar shiri:

Don dafa caviar bisa ga wannan girke-girke, namomin kaza suna buƙatar kwasfa, a yanka, a cikin ruwa mai gishiri don minti 15. Bayan haka, kwanta a cikin colander, wuce ta cikin injin nama.

Finely sara da albasa, grate da karas, soya tare a cikin rabin kayan lambu mai. Ƙara namomin kaza, gishiri, barkono, zuba a cikin sauran man fetur, sanya leaf bay kuma simmer caviar yayin motsawa na 1,5-2 hours. Jim kaɗan kafin ƙarshen dafa abinci, zuba a cikin vinegar.

Shirya ƙãre caviar a cikin kwalba haifuwa, mirgine sama.

Caviar tare da man zaitun da ruwan 'ya'yan lemun tsami.

Sinadaran:

• 500 g namomin kaza,
• 1 bunch na kore faski,
• 1 albasa,
• 3-5 Art. cokali na man zaitun,
• cokali 2 na ruwan 'ya'yan lemun tsami da aka matse sabo,
• barkono baƙar fata,
• gishiri dandana.

Hanyar shiri:

1. Kafin dafa caviar, namomin kaza suna buƙatar shirya: zuba ruwan sanyi don kwanaki 2 da ake buƙatar jiƙa, canza ruwa sau 3-4, tsaftace tubular namomin kaza daga tarkace.
2. Yanke namomin kaza kuma simmer har sai ruwa ya ƙafe. A soya yankakken albasa a cikin man zaitun.
3. Canja namomin kaza da albasa ta wurin injin nama.
4. Pepper, gishiri, zuba a cikin ruwan 'ya'yan itace lemun tsami, Mix, saka a cikin kwalba da aka shirya, bakara na minti 20. Cork da adana a cikin firiji.

Caviar daga namomin kaza na agaric tare da kayan lambu.

Sinadaran:

• 2 kilogiram na namomin kaza agaric,
• 0,5-0,7 kg na fuskar albasa,
• 0,5 kg karas,
• 0,5 kg tumatir,
• 0,5 kilogiram na barkono Bulgarian,
• 1 kan tafarnuwa,
• 1 gilashin man kayan lambu,
• 2,5 tsp. tablespoons na gishiri
• 0,5 st. spoons na 70% vinegar jigon.

Hanyar shiri:

1. Don shirya caviar naman kaza, agaric dole ne a jiƙa na tsawon kwanaki 1-2 don cire ruwan 'ya'yan itace mai madara, sa'an nan kuma tafasa don minti 30, magudana.
2. Shirye-shiryen namomin kaza, barkonon karar kararrawa da tumatir, gungura ta cikin injin niƙa ko sara da blender.
3. Yanke albasa, grate da karas, toya tare a cikin rabin al'ada na kayan lambu mai.
4. Zuba sauran man a cikin wani saucepan, zafi, sanya naman kaza taro da soyayyen kayan lambu, ƙara gishiri da sukari, Mix kuma bayan tafasa, simmer a kan zafi kadan 1 hour. Dama akai-akai don guje wa konewa.
5. Minti 10 kafin ƙarshen dafa abinci, ƙara tafarnuwa da aka wuce ta cikin latsa. Minti 2 kafin ƙarshen dafa abinci, zuba a cikin acetic acid. Shirya caviar da aka gama a cikin kwalba haifuwa, mirgine sama.

Caviar tare da kayan lambu da kayan yaji tumatir miya.

Sinadaran:

• 3 kg na namomin kaza,
• 1 kilogiram na barkono Bulgarian,
• 1 kg karas,
• 1 kg na albasa,
• 0,5 l man kayan lambu,
• 0,5 l tumatir miya mai yaji,
• 1 st. cokali na 70% vinegar,
• 3-4 ganye ganye,
• 1 teaspoon ƙasa barkono,
• 5 st. spoons na gishiri.

Hanyar shiri:

1. Don dafa caviar daga sabo ne na namomin kaza bisa ga wannan girke-girke, kuna buƙatar yanka albasa da kyau, grate karas, da kuma toya tare da ƙari na man kayan lambu.
2. Tafasa namomin kaza har sai da taushi a cikin salted ruwa, magudana da kuma wuce ta cikin nama grinder tare da kararrawa barkono, peeled daga tsaba.
3. Ƙara soyayyen karas da albasa zuwa taro na naman kaza, zuba sauran man kayan lambu, haɗuwa kuma a saka wuta.
4. Ku kawo zuwa tafasa kuma ku dafa tsawon minti 20, yana motsawa lokaci-lokaci don hana konewa.
5. Saka leaf bay, barkono na ƙasa, gishiri don dandana, haɗuwa kuma simmer na wani minti 10.
6. Bayan haka, sai a zuba miya na tumatir, a bar shi na tsawon minti 20, sannan a zuba a cikin vinegar, haɗuwa da kuma cire daga zafi.
7. Shirya zafi caviar a cikin kwalba haifuwa, abin toshe kwalaba da Boiled lids, juya kuma kunsa har sai sanyi.

Caviar tare da kayan yaji.

Sinadaran:

• 1 kg na namomin kaza,
• 3-4 albasa,
• 70 ml na man kayan lambu,
• 1 st. cokali na 9% vinegar,
• 2 bunches na ganye (cilantro, dill, faski, Basil),
• 1 tbsp. cokali na gishiri.

Hanyar shiri:

Don wannan girke-girke mai sauƙi na caviar, namomin kaza suna buƙatar kwasfa, dafa a cikin ruwan gishiri na minti 30, cire kumfa. Sai ki sauke ki wuce ta injin nika tare da albasa da aka soya a cikin mai. Zuba yankakken yankakken ganye a cikin caviar, zuba cikin vinegar, haɗuwa. Cushe a cikin kwalba 0,5-lita, tare da rufe kwanon rufi da kuma sanya haifuwa na minti 40. Sannan mirgina.

Caviar tare da albasa da tumatir.

Sinadaran:

• 2 kg na namomin kaza,
• 1 kg tumatir,
• 500 g albasa,
• gishiri, barkono baƙar fata,
• kayan lambu mai dandana.

Hanyar shiri:

Tafasa namomin kaza na minti 30, saka a cikin colander, sa'an nan kuma wuce ta cikin injin nama. Stew tare da ƙari na man kayan lambu na minti 10 kuma ƙara tumatir ya wuce ta wurin naman nama. Simmer yayin motsawa na minti 20. Sannan azuba albasa kanana kanana sannan a dafa na tsawon mintuna 10. Sannan a zuba gishiri, barkono baƙar fata, a gauraya, a sake dafa wani minti 1.

Shirya caviar naman kaza mai tafasa, wanda aka shirya daga sabobin namomin kaza bisa ga wannan girke-girke, a cikin kwalba bakararre, mirgine sama. Ajiye a cikin cellar.

Boletus caviar tare da albasa da karas a cikin tumatir miya.

Sinadaran:

• 1 kg na boletus boletus, man shanu, fari ko wasu namomin kaza talatin,
• 2 kwararan fitila
• 1 karas,
• 3-4 tumatir
• 1 st. cokali na 9% vinegar,
• man kayan lambu,
• barkono barkono,
• gishiri dandana.

Hanyar shiri:

Namomin kaza share tarkace, manyan yanke da kuma tafasa a cikin salted ruwa har sai m. Cire broth, barin kofuna 0,5 idan caviar ya fara ƙonewa a lokacin dafa abinci. Wuce namomin kaza ta cikin injin nama.

Yanke albasa, grate karas, soya tare a cikin man kayan lambu. Sa'an nan kuma ƙara namomin kaza, yankakken tumatir a cikin kwanon rufi da, gishiri da barkono, simmer na minti 20.

Idan ya cancanta, zuba a cikin naman kaza broth, sa'an nan kuma ƙara vinegar, Mix da shirya caviar a cikin kwalba haifuwa.

Ajiye a wuri mai sanyi.