Girbi zobe don hunturu a hanyoyi da dama

Green borscht wani shahararren zafi ne. Bugu da ƙari, ba kawai dadi ba, amma ma da amfani. Amma ko da a cikin hunturu ka so ka ba da ƙaunar ka tare da gurasa tare da ƙanshi mai ƙanshi. Amma, da rashin alheri, wannan samfurin baza a iya samuwa a ɗakunan ajiya a lokacin sanyi ba. Saboda haka, yawancin gidaje suna girbe zobo don hunturu. Akwai hanyoyi da yawa: bushewa, daskarewa kore taro, tsire-tsire iri iri da yankakken ganye, gyaran da kuma kiyayewa a cikin nau'i na puree ko masara. A wannan labarin, za ka sami wani girke-girke na yadda za a shirya domin hunturu zobo. Zaɓi wanda ya dace ko gwada wasu. Kuma a sa'an nan sanyi kwana da ƙanshi na kore borscht zai sau da yawa fi a kitchen.

Frozen sorrel

Wannan hanya zai fi dacewa wajen adana kayan lambu. Ajiye zobo domin hunturu na iya zama, hadawa da shi tare da tarwatse. Gwargwadon kayan bitamin za su kasance a shirye don sake dashi, saboda kafin an cire ganye, a wanke kuma a yanka a hanya ta saba. Yanayin zobo zuwa nettle shine 2: 1. An hade taro, an canja shi zuwa jakar filastik kuma an sanya shi ajiya a cikin daskarewa.

"Salted" stock of zobo ga hunturu tare da dukan ganye

Don ci gaba da ganye uncut, salting Take itace a baho. Sorrel wanke, bushe tare da tawul kuma, zuba gishiri, sa layers. Ɗaya daga cikin kilogram na ganye zai bukaci kimanin talatin. Saita zalunci daga sama. Salting zai ba da kadan "shrinkage," don haka rahoton zuwa kadushku yau da kullum don mako guda don yawancin launin ganye a kusan cikakken iya aiki. Kafin amfani, an wanke ganye, a yanka kuma a saka a cikin tasa. Wannan shi ne yadda za a girbe zobo don hunturu, idan kana da babban girma na sabo kore, kuma yana da mahimmanci don samun akwati na musamman don salting da ɗaki don adana shi. Amma yana yiwuwa a tsinke ganye a hanya mafi sauki, wanda aka bayyana a kasa.

Sliced zobo da gishiri

Ƙananan rassan ganye, ganye da gauraye da gishiri, za'a iya adana su a cikin kwalba gilashi. Shirye-shiryen farko na zobo ne na al'ada. Sa'an nan kuma, a cikin saren gishiri gishiri (kowace kilogram na zobo - xari ɗari). Cakuda mai gaurayayye ya dace cikin gwangwani masu tsabta kuma an kara kara kadan. Rufewa tare da polyethylene lids, pickled zobo store a cikin firiji. Kafin amfani, ba za a iya wanke ba: kamar shirya kayan abinci, misali borsch, kada ku fara gishiri, amma dandano a ƙarshen dafa abinci.

Gwangwani na dankali

Irin wannan preform zobo da damar for hunturu amfani kore taro ba kawai a matsayin m cika Borsch domin a Bugu da kari ga ganye, amma kuma zai iya zama a matsayin babban bangaren shakatawa biredi. Don shirya puree, ka fara rufe kore harbe (1 kg) a cikin ruwan zãfi da gishiri (70-80g da lita 2) da kuma ganye mai ganye (2-3 inji mai kwakwalwa.) Na tsawon minti uku zuwa biyar. Bayan cire kayan kayan yaji da kuma ƙyale su kwantar da dan kadan, shafa su ta hanyar sieve ko whisk a cikin wani zane. Puree shimfiɗa a kan gwangwani mai tsabta, wanda aka haifuwa a cikin ruwan zãfi har zuwa wani lokaci: rabi lita - minti 20, "ɗari bakwai" - rabin sa'a. Rubuta kullun, kunna su kuma kunye su har sai ya sake kwance. Yaya abin farin ciki shine tunawa a lokacin abincin dare na hunturu game da lokacin rani na rani, cin abinci marar tsami mai laushi!