Sanannun labarin da ake amfani da man alade an samo shi a zamanin dā na Roma, tun lokacin da aka salted shi kuma ana amfani dashi don abinci. Kuma a halin yanzu a Italiya al'adu da al'ada na shirya kitsen an kiyaye su. An rarraba wannan samfurin a tsakaninmu, Slavs. A gare mu, naman alade shine kayan gargajiya da kayan abinci mai mahimmanci. An cinye shi, gurasa, Boiled, kyafaffen , salted. Za mu gabatar da ku biyu girke-girke na pickling man alade a brine.
Ta yaya dadi ga naman alade a cikin brine?
Sinadaran:
- mai - 0.5 kg;
- gishiri - 6 tbsp. spoons;
- tsaba na Dill - 1 teaspoon;
- laurel - 6 inji mai kwakwalwa.
- tafarnuwa - 5 hakora;
- barkono m - 5 Peas;
- barkono - 10 Peas;
- ruwa - 1 lita.
Shiri
Bayan sayen kayan sabo sosai, idan har yanzu yana da taushi, dole a saka shi cikin firiji don kwana ɗaya ko biyu, ko ma hudu. By hanyar, idan ka sayi fiye da yanzu kana buƙatar, to wanke shi a cikin guda kuma daskare. Ba zai zama mummunan abu ba, idan har ya ragargaje a dakin da zafin jiki kafin gishiri, ba zai zama mummunar ba. Don haka, kitsen ya shirya don tsincewa, dole ne a wanke shi da kyau, tare da wuka ya raba saman Layer daga kowane bangare. Bincika fata, bai kamata a yi bristles ba, idan ba ka yi ba idan ka saya. Yanzu mai ya kamata a yanke shi a cikin guda, dace da salo a cikin brine da slicing. Masu ƙaunar tafarnuwa za su iya tsintsa shi da naman alade man alade, don haka dandano tafarnuwa zai zama haske a cikin samfurin karshe. A cikin saucepan zuba ruwa, zuba gishiri, kayan yaji da kuma tafasa, bari shi bar kamar 'yan mintoci kaɗan. A wannan lokaci, yankakken tafarnuwa, yayyafa shi da gishiri da murkushewa, lokacin da kashe wuta ya ƙara cakuda tafarnuwa zuwa kwanon rufi. Yanzu dole a bar brine ya kwantar da shi a cikin zafin jiki. Sa'an nan kuma sanya man alade a can kuma sanya a karkashin zalunci. Kuma bayan kwana uku ko hudu, cire fitar da mai da bushe. Zaka iya adana shi a cikin firiji ko a cikin daskarewa, amma zai fi dacewa ba cikin jaka ba, amma a takarda takarda ko kayan abinci na aluminum. Wannan shi ne mafi kyawun mai a cikin ruwan sanyi.
Salo a cikin zafi brine - mafi dadi girke-girke
Sinadaran:
- mai - 0.5 kg;
- gishiri - 6 tbsp. spoons;
- laurel - 4 inji mai kwakwalwa.
- tafarnuwa - 6 hakora;
- barkono m - 6 Peas;
- barkono - 7 Peas;
- albasa husk ;
- beets - 50 g;
- ruwa - 1 lita.
Shiri
Wanke da tsabtace kitsen da fata, zamu sake maimaita cewa idan kitsen yana da kyau sosai (alamar alade an yauda shi yau ko jiya), ya kamata a kiyaye shi a kalla kwana biyu a firiji. Albasa mai yayyafi za ka iya samun kasuwa a kan kasuwa kyauta, amma ko da ka tattara da kuma ajiyewa a gida yayin shirya sauran kayan yaji, dole ne a wanke tare da ruwan sanyi kuma fiye da sau ɗaya. Salo ya katse sanduna don ya dace maka ka yanke shi kafin ka yi hidima da kuma sanya shi a cikin kwalba don ɗauka. Bugu da ƙari, masoya na tafarnuwa za su iya ciji mai da kifin su kafin cin nama. Sa'an nan kuma zuba ruwa a cikin wani saucepan, zuba a cikin gishiri da kuma sanya a kan kuka. A hanyar, zuwa zabi na kwanon rufi, zo tare da fahimtar cewa albasa albasa kuma shafe shi, saboda haka ya fi kyau kada ku yi amfani da launi mai launi - yana daukan lokaci mai tsawo zuwa launin. Lokacin da ruwa boils, sanya a can albasa husks kuma
Wannan abincin girke ne mai ban sha'awa ga sallat salatin a cikin brine, ƙoƙari wanda baza'a tambayeka yadda yafi gishiri ba.