Kama

Yadda ake ba da salatin kayan lambu, nama da kaji kaji na musamman, dandano mai dadi? Da kyau, ba shakka, pickling. Wannan hanyar girkin ta shahara musamman a Koriya.

Daga gare su ne muka karɓi girke -girke na dafa karas na Koriya, kabeji, zucchini, beets. Wataƙila, a cikin kowane birni a kasuwa za ku iya samun wakilan wannan ƙasa suna siyar da kayan marmari, namomin kaza, cuku na tofu da abincin teku, da sauran abubuwan jin daɗi da yawa.

A cikin kasarmu, galibi ana amfani da abincin da aka tsinke domin bukukuwan biki da kuma lokacin hunturu, kuma ana amfani da abubuwan tsinke-girke wajen kwalliya da girkin kebabs.

Mahimmancin tsinkar itace shine amfani da sinadarin acetic ko citric acid, da kuma kowane irin kayan kamshi da ganye domin dafa abinci iri daban-daban.

Marinades, gwargwadon abun ciki na acetic acid a cikinsu, an kasu kashi 4:

• Acidananan acidic (0,2 - 0,6% acid);
• Matsakaic acidic (0,6-0.9% acid);
• M (1-2%);
• Yaji (musamman wadataccen marinades). Na al'ada don Hungary, Bulgarian, Jojiyanci, Moldovan da abinci na ƙasar Romaniya.

Zai fi kyau a yi amfani da marinade mai ɗan ƙaramin acid, wanda ya san jikinmu sosai kuma ba shi da wata illa ga lafiya!

Marinating nama

Ana amfani da Marinated nama don yin kebabs, kuma wani lokacin ana dafa shi kawai, ana amfani dashi tare da gefen abinci da miya. Naman da aka dafa shi ya zama mai daɗi da ɗanɗano.

Kayan dafa abinci: ana zuba nama da giya ko vinegar, haɗe da kayan yaji (nau'in barkono daban -daban, ganyen bay, albasa, yankakken cikin zobba, tafarnuwa). An bar cakuda na awanni 8-12 akan shiryayye na ƙasa na firiji. Kuma bayan haka an shirya shi gwargwadon girke -girke da aka zaɓa.

Tsinkayen kaji

Naman kaji zai sami ɗanɗano na musamman da ƙanshi saboda tsinke. Don wannan, an sanya tsuntsun da aka shirya a baya a cikin marinade wanda ya ƙunshi vinegar ko giya, da kayan yaji. Bugu da ƙari, ana ƙara mayonnaise a cikin marinade don dandano. Bayan sa'o'i 8-10 na marinating, kaji yana shirye don dafa. Ganyen kaza da aka yi ta amfani da wannan hanyar yana dandana kamar gasasshen kaji.

Marinating kifi

Wannan girke-girke yana da wuya a yi amfani dashi. Yawanci lokacin da suke son dafa kebabs na kifi ko gasa kifi a cikin tanda. Don marinating kifi, zaka iya amfani da girke-girke na baya. Babban abu shine a zaba mata kayan kamshi mai kyau.

Vegetablesaukar kayan lambu don salads

Yana ɗaukar mintuna 30 kawai don shirya salatin Koriya mai bayyana, kamar salatin karas. Don wannan, ana grated kayan lambu ko yankakken da kyau tare da wuka. Sannan ƙara ɗan vinegar, mafi kyau fiye da apple cider, da kayan ƙanshi da kuka fi so. An rufe salatin tare da murfi kuma a bar shi na mintina 25. Bayan haka, zaku iya sa shi da mai, ku yi ado da ganye kuma ku yi hidima.

Idan aka debo kayan lambu masu wuya (alal misali, wake) ko yankakken kayan marmari, galibi ana yin amfani da hanyar diban ko kuma a tsinkewa da farko, kuma bayan hakan ne sai su ci gaba da diban kayan lambu, wanda ke ba kayan lambun dandano na musamman.

Vegetablesaukar kayan lambu da fruitsa fruitsan itace don adanawa

Ana rarrabe kayan lambu don kiyayewa, tsabtace su, cire kowane irin tabo da lahani. Yanke cikin guda ko dukan 'ya'yan itatuwa ana sanya su a cikin kwalba, a kasan abin da aka sanya kayan yaji da farko. Don marinades, cloves, nau'ikan barkono iri -iri, kirfa, tsaba na caraway, tafarnuwa, dill, horseradish, faski da seleri galibi ana amfani da su, da marjoram da kayan miya.

Gilashin da aka cika da masu rataye shirye don zuba marinade. Adadin marinade da ake buƙata ana lasafta shi bisa ga ƙa'idar: ana buƙatar kimanin gram 200 na marinade don tulu rabin-lita, wato, cika marinade yana ɗaukar kusan kashi 40 cikin ɗari na yawan tulu.

Ana dafa marinade mafi kyau a cikin tukunyar enamel. Don yin wannan, ƙara gishiri da sukari a cikin ruwa, sanya wuta, kawo tafasa da tafasa na mintuna 10. Cool zuwa digiri 80-85, ƙara vinegar kuma nan da nan cika kwalba da marinade. Yakamata a yi amfani da sutura kawai enameled, baƙin ƙarfe yana lalata aikin acetic acid.

Don samun kyakkyawar ɗanɗano, irin wannan abincin gwangwani dole ne ya zama “cikakke” bayan ya hau. A yayin adana abubuwan da aka tsinke, 'ya'yan itacen suna da kamshi da ƙanshi da kayan ƙanshi. Don nunawa, abincin gwangwani yana ɗaukar daga kwana 40 zuwa 50, ya danganta da nau'in kayan lambu da fruitsa andan itace, da kuma matakin narkar da su.

Ma'ajin marinades

Marinades galibi ana adana su a cikin ɗakunan ƙasa da kuma ɗakuna. Adana cikin yanayin ɗaki kuma abin karɓa ne. A yanayin zafi da ke ƙasa da digiri 0, akwai barazanar daskararwar gwangwani.

Ba a yarda da sauyin yanayin zafi mai kaifi ba, saboda wannan yana zubar da ingancin abincin gwangwani. A babban zafin jiki na ajiya (digiri 30 - 40), ingancin marinades ya lalace, abubuwa masu amfani sun ɓace a cikin 'ya'yan itacen, kuma dandanonsu ya tabarbare. Kayan lambu sun zama masu taushi, marasa dandano. A yanayin yanayin zafi mai yawa, ana yin yanayi don tara gubobi masu haɗari ga lafiyar.

Ana ajiye Marinades na shekara guda a cikin ɗaki mai duhu. A cikin haske, an lalata bitamin da sauri, launi na samfurin ya lalace.