Yaya za a tsinke bige?

Za mu yi magana ba da daɗewa ba, dai kawai alamar alade ne. Gashi na naman alade yana daga cikin gawa, wanda yake a gefen ɓangaren ƙananan yankin a baya da scapula. Yana da wani nau'i na kitsen mai da nau'i na nama. Yawancin lokaci ana yin kyare-gizen, kyauta ko salted.

Faɗa maka yadda mai dadi da sauri don tsinke naman alade a gida. Kuna iya gishiri shi "a kan bushe" da kuma a brine. A kasuwar mun zabi kyakkyawan brisket. Nama ga shan daji dole ne shan magani na dabbobi (kamar yadda aka tabbatar da hatimin daga wani tashar kashewa ko takardar shaidar takarda).

Zaka iya, ba shakka, salivate da brisket da gishiri, zai zama abincin da kuma, mai yiwuwa, ko da dadi, amma ba ma ban sha'awa ba, don haka yafi gishiri da kayan yaji.

Yaya za a ganyayyaki fashewa a cikin salting mai yaji?

Sinadaran:

Shiri

Salt shine mafi dace a takardar takarda, amma yana yiwuwa kuma a cikin akwati na rectangular.

Mix a daidai sassa ƙasa baki barkono, barkono ja barkono da gishiri (zaka iya ƙara quite a bit na ƙasa cloves). Tsarin tafarkin da aka tsarkake ya yanke a cikin hakori a cikin bakin ciki.

A wani yanki, mun yanke zurfin zuwa fata don a sami girman gwargwadon gindin mita 5x6-8, da sanya tafarnuwa tafarnuwa cikin ɗakunan da kuma rufe cakuda gishiri da barkono a yalwace. Kada ku ji tsoro don zuba gishiri fiye da yadda ya cancanta, kitsen zai dauki duk abin da ya kamata.

An zubar da gishiri da kayan yaji, an sanya takarda a takarda ko sanya shi a cikin akwati (zai fi dacewa idan yana da tayin enamel, yumbu ko gilashin gilashi, amma ana iya salted shi a cikin akwati na filastik).

Mun sanya kunshin ko ganga a cikin firiji a kan shiryayye na awa 24. Sa'an nan kuma don wani awa 24 - a cikin dakin daskarewa. Mun yanke shinge a cikin bakin ciki. Kuna iya yin wannan kyauta mai ban sha'awa a kan farantin ko yin sandwiches tare da gurasa baki da albasa albasa (ga gilashin gidan giya na giya ko gilashin vodka, ko mai karfi mai haɗari ... mr ... kada a haɗiye harshen!).

Yaya za a daskare gilashi a brine?

Sinadaran:

Shiri

Mun yanke shinge a madaidaicin sassa wanda yayi kimanin kusan 5x6-8 cm.

Brine muna buƙatar kawai don zubar da ƙananan guntu tare da shafi a kan yatsa 1 mafi girma.

Ƙididdigar ta kowace lita: 3-5 ganye na laurel, 8-12 Peas na barkono, 3-5 cloves na cloves, 1-2 ja barkono, 3-5 cloves tafarnuwa, da sauran - a hankali (coriander tsaba na Fennel da cumin). Salts yana buƙata sosai don tashi a kwai kwai ko dankalin turawa.

Narke gishiri a cikin adadin ruwa, kayan kayan yaji, tafarnuwa da barkono mai tsami za mu sa a cikin akwati tare da guda na wani brisket. Ruwa da gishiri tafasa, tafasa don minti 3-5 kuma bari sanyi zuwa yawan zafin jiki na digiri na 80-40. Gishiri mai gishiri na gaba daya da kayan kayan yaji da kuma rufe akwati (a cikin wannan yanayin muna amfani da akwati ba tare da filastik) murfin ba, mai sanyi, sannan kuma sanya akwati a wani wuri mai sanyi don 36-48 hours.

Idan kun ƙara ruwan inabi mai karfi (Madera, alal misali, ko sherry) da ƙasa kayan yaji (ja da barkono baƙar fata, coriander, barberry berries) zuwa ga abun da ake ciki na brine, zai zama mafi dadi.