Muna bayar da hanyoyi masu sauƙi da sauri don cin abincin naman alade, wanda za ku iya dafa abinci mai kyau, abincin da ke da dadi sosai, kafin wadanda ba su da fan wannan samfurin a cikin tsabta ba zai iya tashi ba.
Gasar girke man alade tare da tafarnuwa cikin kwalba
Sinadaran:
Kira ga ɗaya lita uku-lita:
- mai - 2 kg;
- gishiri ba iodized - 210 g;
- ruwa mai tsabta - 1 l;
- tafarnuwa - 1,5-2 shugabannin;
- black peppercorns - 1 dintsi;
- laurel bar - 4-5 raka'a;
- ƙasa mai dadi paprika - dandana;
- ja barkono foda - dandana;
- black barkono foda - dandana.
Shiri
Na farko za mu yi brine. Don yin wannan, zuba vodka cikin saucepan, kara gishiri, motsawa har sai an shafe shi gaba daya, zafi da cakuda zuwa tafasa kuma bari shi sanyi. Yayin da ruwa ya kwanta, an yanka mai a cikin nau'in girman wannan girman don su dace cikin wuyansa. A yanzu muna tsabtace tafarnuwa, a yanka a cikin halves ko yanki, sannan mu ƙera su da kitsen mai, mai zurfi tare da wuka da kuma sanya kayan da aka shirya don tafasa hakora a cikinsu.
Mun sanya mai yayyafi a cikin tsabta mai tsabta na gilashi lita uku, yana canzawa tare da peas na barkono baƙar fata da kuma ganyen laurel, da kuma zuba gurasar da aka rigaya ta sanyaya. Bayan aikin da aka yi a dakin dakuna na kwana uku, za mu cire shi a kan ƙananan firiji. Bayan mako guda, kitsen za ta kasance cikakke, amma zaka iya ajiye shi a brine har zuwa makonni uku idan ya cancanta. Wata rana kafin amfanin da aka yi amfani da shi, muyi furen gishiri, bushe shi, muyi rubutun kyauta tare da cakuda ƙasa ja da barkono baƙar fata da takarda mai laushi, an rufe shi cikin takarda, takarda ko takarda takarda da kuma sanya shi a cikin daskarewa .
Salatin salted salted sau da yawa a gida a kwalba
Sinadaran:
Kira ga ɗaya lita uku-lita:
- mai - 2 kg;
- gishiri ba iodized - 1 kg;
- m peppercorns - 0.5 handfuls;
- tafarnuwa - 8-10 hakora;
- black peppercorns - 1 dintsi;
- laurel bar - 8-10 kwakwalwa.
Shiri
An wanke man alade, an bushe sosai a hankali, an shimfiɗa shi a kan tawul kuma a yarda ya bushe a dakin da zafin jiki na sa'o'i biyu. Sa'an nan kuma yanke shi a cikin guda a cikin girman dace da ciko da kwalba uku-lita.
A cikin kwano, kaɗa gwangwani na barkono da baƙar fata, gishiri biyu na gishiri, da zanen laurel da aka zana da kuma bishiyoyin tafarnuwa. A kasan busassun da kuma tsabta mai tsabta mun zuba rabin abincin da aka shirya, sa'an nan kuma mu yanka kitsen mai, da karimci yana zubo kowace laka na gishiri. Mafi girma tare da sauran cakuda mai yaji, kusa da murfi kuma saka gilashi a kan ganga a dakin da zafin jiki a wuri mai duhu kuma bar tsawon ashirin da hudu, juya shi sau da yawa a rana. Sa'an nan kuma mu sanya gilashin man alade a firiji kuma bari ya zauna har kwana uku. A ƙarshen lokacin, muna wanke kitsen, tsaftace shi da kyau kuma gwada. Idan ana buƙata, zaka iya gwaninta samfurin tare da cakuda ƙasa ja, barkono barkono da paprika. Don ajiya, kunsa kitsen da takarda da sanya shi a firiji.
Delicious m salting a zafi brine
Sinadaran:
Kira ga ɗaya lita uku-lita:
- mai - 2 kg;
- gishiri ba a saka shi ba - game da 220-250 g;
- m barkono Peas - 10 inji mai kwakwalwa.
- tafarnuwa - 10 hakora;
- black peas barkono - 20-30 kwakwalwa.
- laurel bar - 4-5 raka'a;
- Albasa a kwasfa - 1 dintsi;
- barkono baƙar fata;
- ƙasa ja barkono;
- ƙasa mai dadi paprika.
Shiri
Don shirya gwangwani, zafi da ruwa don tafasa, ƙara gishiri da motsawa har sai an narkar da shi. Idan an haɗu da ƙaddarar daidai, rawanin dankalin turawa a wannan brine za ta yi iyo har zuwa
Sa'an nan kuma kashe murhu da barin man alade a cikin brine na tsawon sha biyu. Bayan haka, zamu cire guda daga gurasar, bushe shi, yayyafa shi tare da cakuda ƙasa ja, barkono barkono da paprika, sa a kan takardar takarda ko takarda, tare da tafarnuwa cloves, kunsa shi a hankali kuma saka shi cikin firiji don wata rana.