Daga cikin mafi yawan nau'o'in girke-girke na yin tumburan tumatir, muna ba da hankali ga mafi ban sha'awa da shahara.
Ta yaya zafin gishiri tumatir da mustard sanyi brine?
Sinadaran:
Zuwa da lita 3-lita:
- kore tumatir kananan - 2 kg;
- mustard (foda) - 25 g;
- sukari - 15 g;
- gishiri na kowa - 60 g;
- Peas na baki barkono - 10 inji mai kwakwalwa.
- laurel - 6 inji mai kwakwalwa.
- Cloves tafarnuwa - 4 inji mai kwakwalwa.
- zafi barkono - 1/4 ɓangare na kwala;
- Dill umbrella - 1 yanki;
- horseradish leaf - 1 pc.
Shiri
Yi wanka sosai tare da soda da kuma kurkura tare da ruwan zãfi. Na farko, jefa kayan yaji a cikin akwati: barkono barkono, barkono mai laushi, laurel, horseradish da kumfa laima, yayyafa mustard.
Kwasfa da tafarnuwa daga husk kuma a yanka a cikin tube. A cikin tumatir da aka wanke a gabani tare da wuka mai laushi, yin kusurwa a cikin maƙallan da aka haifa na pedicels kuma saka sassan tafarnuwa a cikin waɗannan nau'in. Sanya tumatir cikin kwalba a kan kayan yaji.
A cikin 200 ml na ruwan sanyi, narke sukari da gishiri. Zuba ruwan magani a cikin kwalba kuma ku cika akwati da ruwa zuwa gefe. Top tare da wani yatsa na yatsa, pre-steamed, gefuna tanƙwara žasa. Cika ƙwayar mustard a kan masana'anta da kuma ƙaddamar da shi - wannan nau'i mai sauƙi zai kare tumatir daga bayyanar mold.
Sanya gilashi a tsaka mai dacewa, idan ana bin gogewa da brine. Bayan kimanin kwanaki 2 sai brine zai zama damuwa kuma kumfa zai bayyana. Ka bar tumatir cikin dakin don makonni 2. Sa'an nan kuma rufe kwalba da murfi kuma bar shi a cikin sanyi don wani kwanaki 14-15.
Yadda za a rufe tumatir da ruwan sanyi?
Sinadaran:
- matsakaicin girman tumatir - 10 inji mai kwakwalwa.
- vinegar - 75 ml;
- kwasfa na barkono mai zafi;
- gishiri na kowa - 65 g;
- sukari - 65 g;
- ruwa 325 ml;
- cloves da tafarnuwa - 2 inji mai kwakwalwa.
- Dill.
Shiri
Zaɓi iri ɗaya, na tumatir na tumatir, ba tare da fasa da dents ba, jure sosai.
Shirya kwalba na gilashin: wanke sosai kuma baka a kan tururi ko yin gasa a cikin tanda. A kasa na marufi na farko sa fitar da kayan yaji, bayan - tumatir.
Don shirya marinade, Mix ruwan sanyi, vinegar, gishiri da sukari. Ku kawo wannan cakuda a tafasa, mai sanyi zuwa dakin zafin jiki. Zuba gwangwani tare da tumatir marinade kuma baka su cikin wanka na ruwa na minti 20. Sai kawai a yanzu ana iya yin aiki tare.
An girke tumatir salting da ruwan sanyi don hunturu
Sinadaran:
A kan 3 lita uku gwangwani:
- tumatir - 6 kg;
- talakawa tebur gishiri - ½ st;
- sugar - ½ abu;
- tsarki spring spring - 3.5 lita;
- vinegar 9% - 250 ml;
- shugabannin tafarnuwa - 2 inji mai kwakwalwa.
- wani bunch of dill (riga dried da umbrellas);
- laurel bar - 6 inji mai kwakwalwa.
- zaki da barkono - 30 Peas;
- seleri - 2 sprigs;
- currant da innabi, ganye - idan an so.
Shiri
A cikin kowane kwalba a kan ɗayan laurel ganye da kashi uku na peppercorns, yankakken tafarnuwa guda uku, clori da dill. A wanke tumatir a wurare da dama tare da toothpick. Sa'an nan kuma a hankali a ninka tumatir zuwa cikin gwangwani mafi ƙarfi, amma ba tare da latsa su ba. Top tare da tafarnuwa, seleri da vinegar.
Yanzu yin sanyi tsami. Zuba ruwa mai tsabta a saucepan kuma ƙara gishiri, sukari, vinegar. Mix kome da kyau har sai lu'ulu'u sun narke. Sa'an nan kuma bar shi don yin amfani da shi na tsawon sa'o'i uku, nauyin ta hanyar gauze. Zuba cikin gwangwani kuma rufe tare da fim ko murfi. Wannan adadin brine ya isa ga gwangwani guda uku. Rike lids a cikin ruwan zãfi don su yi laushi da kuma m dress a kan kwalba, ba slipping. Sa'an nan kuma aika da kwalba zuwa sanyi. A cikin makonni 2-3 zai yiwu a gwada su.