Ketchup daga tumatir manna

Tumatir tumatir mafi kyau shine dafa don dafa kanka. A lokaci guda ta yin amfani da tunanin da kuma shiryar da nasu dandana, za ka iya cimma burin ka don ketchup dangane da maniyyi mai sauƙi.

Yadda za a sanya gidanka na gida na ketchup daga tumatir manna?

Sinadaran:

• tumatir manna - 250 g;
• ruwa (Boiled ko tsarkake) - 500 g;
• albasa - albasa 2;
• tafarnuwa - 3 hakora;
• vinegar 9% - 25 g;
• cloves - 2 buds;
• barkono ja - ½ tsp;
• black barkono - ½ tsp;
• mustard bushe ½ tbsp. spoons;
• laurel - 1 takarda;
• dried Dill - 1 teaspoon;
• sukari - 60 g;
• gishiri - 15 g.

Shiri

Mafi kyawun manna wanda aka haɗu da ruwa, daga abin da dandano na ketchup zai dogara ne, saboda haka ya fi dacewa da yin amfani da ruwa mai tsabta, sa'annan a zuba gishiri da sukari. Kuma sanya wannan cakuda don zafi, zai fi dacewa a cikin wani saucepan tare da matsala mai zurfi, don kauce wa yiwuwar ƙonawa. Kada ka mance don tayar da ketchup a gaba.

Yanke albasa a matsayin ƙananan ƙananan iyawa, za ka iya yin amfani da kayan aiki. Sa'an nan kuma haɗa shi zuwa ga cakuda a cikin saucepan da kuma motsawa har sai ta tafa, sannan rage yawan zazzabi zuwa mafi ƙarancin. Yanzu za ku iya ƙara barkono, dill, cloves buds da kuma 1 spoonful na vinegar, bayan da ya kamata tafasa don kimanin minti 40, kuma tare da na yau da kullum stirring. Ana buƙatar ruwan inabi a cikin ketchup kamar yadda sukari yake, waɗannan abubuwa biyu ne masu dandano, mai dadi da m, wanda ya nuna kyakkyawan dandano tumatir. Wadannan abubuwa guda biyu ne wadanda suke tsara dandano na ketchup, da sauran kayan kayan yaji, ciki har da gishiri, sun riga sun zama addittu idan ana so. Sa'an nan kuma kana buƙatar tsaftace tafarnuwa, kuma zai fi dacewa daga husks da fina-finai, to sai ku shiga cikin sauƙi, motsawa kuma bayan minti uku ku kashe wuta. Ya rage kawai don zubar da mustard, haɗaka da kuma sanya laurel, bayan rufe murfin kuma bar miya don infuse da sanyi.

A girke-girke na sauri shiri na ketchup daga tumatir manna

Sinadaran:

• tumatir manna - 150 ml;
• ruwa (tsarkake, dumi) - 200 g;
• albasa - 1 albasa;
• tafarnuwa - 2 hakora;
• apple vinegar - 20 g;
• kayan lambu mai - 50 g;
• barkono cayenne - ¼ tsp;
• black barkono - ½ tsp;
• coriander - ½ tsp;
• kirfa - ¼ tsp;
• mustard Rasha - 1 teaspoon;
• sukari - 50 g;
• gishiri - 10 g.

Shiri

Tafarnuwa baƙaƙen kwalliyar da fim, yi daidai da albasa kuma ba kome ba yadda za a kara su. A cikin kofin da jini, zuba sukari da kuma zuba ruwan da aka shayar da shi, to, ku zuba a albasa da tafarnuwa, kuna katse wannan duka a cikin cakuda mai kama da taimakon fasaha. A cikin sauye-sauye mai zurfi, zuba a cikin man fetur, sa'an nan kuma toya tumatir manna akan shi don kawai kimanin minti uku. Manna tumatir ya fi kyau a fried ko Boiled, saboda haka rage yiwuwar ƙwannafi daga ketchup. Bayan zub da cakuda, aka shirya a cikin wani abun ciki, da daidaitattun tsari ne ta hanyar evaporation ko ƙarin ruwa na ruwan zãfi. Sa'an nan kuma ƙara ƙwayar mastad, yana tausasa dandano tumatir, yanzu yayyafa kayan kayan yaji kuma haɗuwa da kyau. Ya rage don zuba vinegar, kara gishiri kuma zaka iya kashe shi.