Don yin gida na wannan maƙarƙashiya na ainihi, abu mafi mahimmanci shi ne ka adana kanka tare da hakuri mai kyau, tun da ya kamata a shayar da abin sha, a sami ƙanshi mai ƙanshi kuma ka sha ɗanyayyaki masu ban sha'awa. Babban sashi na mahaifa shi ne, babu shakka, barasa, wanda aka fi kyau daga ruwan inabi, maimakon karamar da ake kira ethyl. Irin wannan abincin da aka yi a gida, ya fi kamar dandano da ƙanshi na brandy. Don haka, bari mu gano tare da ku yadda za ku sa mahaifa daga barasa.
A girke-girke na gurasar gida daga barasa
Sinadaran:
- giya giya - lita 2.5;
- haushi na itacen oak - 5 tbsp. spoons;
- Tsariyar sukari - 2 tsp.
- nutmeg - tsunkule;
- cloves - 3 kwakwalwa.
- lemun tsami - a nufin;
- Vanillin - dandana.
Shiri
Ana bugu da giya giya a cikin kwalban gilashi, ƙara haushi mai haushi, nutmeg nut, clove, vanillin don dandana da ƙona sukari. Duk cikakkun haɗuwa tare da spatula na katako. Idan ba zato ba tsammani ba sa son dandano na kowane samfurin da ake dasu don dandana ruwan kankara, kawai kada ku ƙara shi.
Sugar dole ne a mai tsanani zuwa launin ruwan kasa mai haske a cikin akwati. Shi ne wanda ya ba mu abin sha na musamman na zest. Yanzu sanya abin sha a cikin duhu mai duhu kuma ya nace game da 1 watan. Yawancin kwanciyar na karshe zai wuce, mafi yawan za ta fita. Zai fi dacewa na jure dan damuwa na tsawon shekaru uku, amma idan hakurinka ya fita, to sai ku tsaftace abin sha a cikin mai bazawa kuma ku ci gaba da dandanawa.
Haɗin ginin gida daga barasa
Sinadaran:
- black shayi - 1 tbsp. cokali;
- laurel leaf - 5 kwakwalwa.
- sugar granulated - 3 tbsp. spoons;
- black peppercorns - 4 inji mai kwakwalwa.
- lemun tsami - a nufin;
- giya giya - 3 lita.
Shiri
A cikin kwanon rufi, ƙara baki shayi , laurel bar, Peas na baki barkono da sukari. Dukkan wannan yana da kyau kuma an zuba shi da giya mai ruwan inabi. Muna dage da abin sha a cikin duhu don kimanin kwanaki goma, sa'an nan kuma mu tace tincture mai shirya, tacewa, ta ragargazawa, zuba kwalabe da kuma zubar da su. Wato, wannan gwangwani na gida, a shirye!
Cognac daga barasa
Sinadaran:
- giya giya - 3 lita;
- sau bakwai - 30 g;
- haushi na itacen oak - 2 tbsp. spoons;
- laurel leaf - 2 kwakwalwa.
- St John wort, Melissa - dandana;
- black shayi - 0.5 teaspoons;
- black peas barkono - 2 inji mai kwakwalwa.
- Dried orange kwasfa - 1 tbsp. cokali;
- Vanillin - dandana.
Shiri
Saboda haka, don shiri na mai karfi mai ɗorewa, dauka gurashin goro mai bushe, zuba giya da giya kuma ya cire zuwa infuse na kimanin makonni 2. Na gaba, haɗuwa da itacen oak, laurel ganye, St. John's wort, lemun tsami balm, Peel barkono da barkono barkono. Duk waɗannan kayan da aka hade suna haɗuwa da gaske kuma an zuba su cikin ƙanshi na goro tare da barasa, bayan da aka gyara wannan jiko. A yanzu mun nace abin sha a cikin kwanaki 10-15, sa'an nan kuma muyi tsabtace ruwan sha, muzgunawa da kayan tabo, tace duk abin da kwalabe.
Cognac ta girke-girke na barasa
Sinadaran:
- lemun tsami - 1 yanki;
- haushi na itacen oak - 1 tbsp. cokali;
- mai narkewa baki kofi - 0.5 tsp;
- sugar - tsunkule;
- giya giya - 3 lita.
Shiri
Sabili da haka, ɗauki sabo mai tsami, ƙona shi ta ruwan zãfi, shafa shi bushe tare da tawul kuma ya juya tare da kwasfa ta hanyar mai sika ko kuma juye shi tare da wuka mai amfani mai maƙalli. Sa'an nan kuma ƙara sukari, ruwan kofi mai narkewa kuma cika shi da barasa. An shirya cakuda da aka shirya sosai kuma an dage don kwana bakwai a wuri mai sanyi. Bayan haka, za mu tsaftace mana ɗakinmu da kuma zuba shi a kan kwalabe.