Masara ya kara da nauyin salads , sharadi mai zafi ko kuma kawai yayi amfani da shi. A cikin sabon nau'i, rashin alheri, ba a adana shi ba tsawon lokaci, kuma, don amfani da shi a duk shekara, ya fi dacewa don adana shi. Hakika, zaku iya daskare shi ko ya bushe shi, amma masara mai gwangwani yana da dadi sosai, mai dadi kuma baya rasa dukiyarsa masu amfani.
Yaya zan iya adana masara a gida?
Sinadaran:
- masara a cikin cob - 3 inji.
- ruwa - 1 l;
- sugar fari (lafiya) - 3 tsp.
Shiri
Don canning, za mu zaba masara na madarar madara, muna tsaftace shi daga ganye, gashi da kuma rage shi a cikin ruwan zafi. Tafasa game da minti 3, sa'an nan kuma zuba shi da ruwan sanyi. Bayan haka, a hankali ka ware hatsi ka sanya su cikin colander. Boiled Boiled da ruwa da kuma haifuwa a lokaci guda kwalba. Ana sanya hatsi mai tsabta zuwa ruwan zãfi, mun rufe su na minti 3, kuma wannan lokacin muna shirya cika. Don yin wannan, tafasa ruwan, jefa sukari da gishiri kuma haɗuwa har sai dukkan lu'ulu'u sun rushe. Masara da aka shirya a cikin kwalba, zuba marinade, tare da rufe lids da bakara don 3.5 hours. Bayan haka muka mirgine su da ajiye kantin gwangwani a cikin hunturu a wuri mai duhu da sanyi.
Gwangwani a kan katako
Sinadaran:
- masara - inji 6.
- ruwa tace - 1 lita;
- gishiri yana da kyau - 15 g.
Shiri
An saki masara daga ganye, gashi kuma wanke sosai. Sa'an nan kuma saka shi a cikin tukunya na ruwa, saka shi a kan kuka da kuma dafa shi a cikin wani tafasa mai tafasa don mintuna 5. Bayan haka, a hankali ku shimfida cobs a kan farantin ɗakin kwana kuma ku bar don kwantar. A cikin tukunya, zuba 1 lita na ruwan sanyi, jefa gishiri da kuma tafasa. Sa'an nan kuma sanyaya ya sanyaya kuma tafi kai tsaye zuwa canning. Masarar masara ta yada cikin kwalba da kuma zuba ruwan gishiri. Rufe saman tare da rufewa da baka don 1 hour. Sa'an nan kuma mirgine kuma bar zuwa kwantar, sa'an nan kuma sake shirya a cikin sanyi.
Sweet Gwangwani Masara
Sinadaran:
- matasa masara - 10 kwakwalwa.
- gishiri iodized - 1 teaspoon.
- tebur vinegar - 1 tbsp. cokali;
- sugar kananan - 2 tsp.
Shiri
An wanke masara, tsabtace da kuma yada tam a saucepan. Sa'an nan kuma cika da ruwa mai tsabta, gishiri don dandana kuma sanya wuta. Mun kawo ruwa zuwa tafasa, rage yawan zazzabi da kuma dafa da cobs na minti 40. Bayan haka, an sha ruwa a hankali kuma an bar masara ta kwantar da hankali. A cikin shirye-shirye rabin lita kwalba zuba a cikin tebur vinegar da kuma zuba gishiri mai kyau da sukari. Muna dauka a hankali duk hatsi kuma mu sanya su a saman a cikin kwalba. Cika da ruwan zãfi mai zurfi kuma ya rufe da lids. An rufe kasan babban tukunyar aluminum tare da tawul kuma mun saka kwalba tare da masara. Mun zuba ruwa mai zafi, haske da jinkirin wuta kuma bakara kowane 3 hours. Daga gaba, kwalba suna juyawa kuma sun juya baya, suna barin su a cikin wannan yanayin har sai sun sake sanyaya.
Gwangwani a cikin gida
Sinadaran:
- masara - 5 inji mai kwakwalwa.
- vinegar 9% - 1 teaspoon;
- gishiri mai girma - 1 teaspoon;
- leaf of laurel - 30 g;
- ruwa - 1 lita.
Shiri
Cobs tsabta kuma sosai kurkura. Muna tafasa su na mintina 15 a ruwan zãfi, sa'an nan kuma zuba sanyi da sanyi. A wannan lokacin muna shirya marinade: ruwan tafasa tare da ƙarin gishiri. A cikin shirye kwalba, jefa cikin ganye ganye da kuma zuba kadan vinegar. Sanya cobs a gefe kuma zuba zafi marinade. Rufe saman tare da lids kuma bakara don sa'a daya, sa'annan sai ka juyo sama da juya kasa zuwa sama.