Caviar daga patises wani abu ne mai ban sha'awa kuma mai dadi, wanda yake da sauki a gida. Akwai hanyoyi da dama don shirya shi, amma ka'idar duk girke-girke kusan kusan ɗaya. Bambanci kawai shi ne cewa wasu fasahar sun hada da pasteurization, kuma zaka iya ƙara nau'o'in daban-daban. Bari mu rigaya gano yadda za a yi caviar daga talikai.
Kayan girke don caviar daga yankuna
Sinadaran:
- sabo ne - 1,2 kg;
- kwan fitila - 3 sassa;
- tumatir puree - 4 tbsp. spoons;
- man kayan lambu - 2.5 tbsp. spoons;
- vinegar 3% - 1 teaspoon;
- kayan yaji.
Shiri
Za a wanke kayan wankewa, goge da tawul, yanke sutura da 'ya'yan itatuwa shinnings a cikin da'irori. Sa'an nan kuma saka su a kan burodi da kuma gasa har sai da shirye. Bayan haka, muna kwantar da hankalin kayan lambu a cikin nama. Ana tsabtace kwararan fitila, yankakken rabi na bakin ciki kuma an goge har sai da taushi a tumatir puree. Shirya gasa tare da kayan lambu kayan lambu, shirya taro har sai lokacin farin ciki, ƙara kayan yaji da vinegar zuwa gare shi. Muna kwantar da caviar da aka shirya kuma yada shi a kan gwangwani mai tsabta.
Yadda za a dafa ƙwai caviar?
Sinadaran:
- squash - 4,5 kg;
- sabon tumatir - 1,5 kg;
- kwan fitila - 1 kg;
- karas -1 kg;
- tafarnuwa - 5 kwayoyi;
- Bulgarian barkono - 1 kg;
- Dill da faski - 1 guntu;
- kayan yaji;
- barkono mai zafi - 3 inji.
- Granulated sugar - 75 g;
- gishiri - 100 g;
- man kayan lambu - 250 ml;
- apple cider vinegar - 50 ml.
Shiri
Ana tsabtace kwararan fitila, shredded kuma wessed on man har sai da zinariya. Tare da scallops mun cire cuticle, yanke su a cikin faranti tare da kauri of about 1 centimeter kuma toya har sai da taushi a cikin wani kwanon rufi. An wanke karas, yankakken a da'irori, kuma an yi amfani da barkono na Bulgarian kuma a yanka shi zuwa sassa 4. Sa'an nan kuma dafa kayan lambu har sai launin ruwan kasa. Tafarnuwa mai tsabta. Bugu da ari, duk kayan lambu da aka shirya, tumatir, tafarnuwa, barkono mai zafi, faski da dill an wuce ta cikin nama mai ma'ana tare da matsakaici. Bankunan da aka wanke da kuma haifuwa a cikin tanda mai zafi na minti 20. Ana yin wanka da kuma bugu don minti 10. Zuwa ganyayyun kayan lambu, kara gishiri, sugar, zuba vinegar, jefa hops-suneli kuma dafa tsawon minti 5-7 bayan tafasa. Muna watsa caviar mai zafi a cikin kwalba kuma mirgine su.
Caviar daga talikai a cikin multivark
Sinadaran:
- patisson - 1 yanki;
- Bulgarian barkono mai dadi - 2 inji.
- karas - 2 guda;
- tumatir - 4 inji mai kwakwalwa.
- kwan fitila - 2 guda;
- tafarnuwa - 3 cloves;
- man kayan lambu - 4 tbsp. spoons;
- kayan yaji.
Shiri
An wanke kayan wanka, a wanke su a cikin manyan cubes. Karas da albasa suna tsabtace kuma a yanka su cikin yanka. An yi amfani da barkono mai dadi daga tsaba da sutura. Tumatir da aka tafasa ta ruwan zãfi, cire cuticle kuma yanke jiki a cikin cubes. Sa'an nan kuma mu zuba man fetur kadan a cikin kwano mai yawa, yada kayan lambu, yayyafa kayan yaji, rufe murfin kayan aiki, zaɓa shirin "Plov" da shirya shi kafin karshen mulkin. Bayan haka, muna matsawa da kayan lambu a cikin kwano na bluender kuma ta doke shi zuwa jihar puree. Mun sanya caviar a cikin gwangwani da adana shi a karkashin murfin rufe a cikin firiji don ba fiye da watanni 4 ba.
Caviar daga patises tare da mayonnaise
Sinadaran:
- patisson - 3 kg;
- kwan fitila - 1,5 kg;
- mayonnaise - 250 ml;
- tumatir manna - 300 ml;
- man kayan lambu - 150 ml;
- sugar granulated - 0,5 abubuwa;
- gishiri - 2 tbsp. spoons.
Shiri
Mun yanke yankuna da tsokoki, toya a cikin man fetur har sai da zinari kuma ta wuce ta wani mai sika. Sa'an nan kuma ƙara gasasshen albasa, sliced ganye, squeezes tafarnuwa, sa kayan yaji, sugar, tumatir manna da mayonnaise. Duk mai kyau mix, tafasa don mintina 5, zuba caviar a kan kwalba da kuma mirgine sama da lids.