Yadda za a yi dadi daga na rhubarb

Kvass rhubarb ne quite wani takamaiman sha tare da wani sosai pronounced acidity. A wannan batun, karo na farko shi ne shawarar zuwa yi a kananan adadin. Saboda haka ba za ka iya sanin ko idan ta yi daidai da dandano ko shi ne ya kamata a iyakance ga gargajiya version na sha. Duk da haka, a cikin wani hali, kvass rhubarb ne ba makawa a cikin zafi zafi kwana. Bayan duk, shi sosai azumi da kuma kyau ƙishirwa quencher da ya ƙunshi wata babbar adadin bitamin da kuma gano abubuwa.

Mataki-mataki da girke-girke kvass rhubarb

Dole sinadaran:

• sabo rhubarb - 1.2 kg.
• yashi sugar - 2 faceted gilashi .
• granulated bushe yisti - ½ wani ɓangare na wani kananan cokali.
• cloves, kirfa - tilas.
• zabibi - 5-6 guda. (Don dandana).

shirya rhubarb

Kvass rhubarb shafi yin amfani da kawai da mai tushe na wannan shuka. Duk da haka, idan ka har yanzu suna da ganye, ya kamata ka ba su jefa su, saboda su hallara sosai da dadi pies, soups da kuma salads.

Don shirya wani sanyaya abin sha, wajibi ne a dauki sabo ne mai tushe na rhubarb, wanke da kyau a ruwan zafi, cire m surface film sa'an nan marmashe a kananan guda.

Zafi magani shuke-shuke

Don sa daga a gida, ya kamata a yankakken rhubarb sa a tukunya da kuma cika shi da ruwan sha a wani adadin 2.5 lita. Bayan haka, jita-jita daga shuka ake bukata don sa a kan wuta, zo a tafasa da kuma tafasa shi domin 17-22 minti. Next, da ruwa tare da m mai tushe na rhubarb ya kamata a rufe da murfi da kuma barin 2 hours.

A karshe mataki a cikin shirye-shiryen da

Bayan minti 120 da sanyaya broth rhubarb kamata tace ta lokacin farin ciki gauze ko sieve, sa'an nan kuma tsarma shi da 2.5 l of sanyaya Boiled ruwa da kuma zuba a cikin wani uku lita bankuna. Bayan da cewa, kowane glassware bada shawarar don ƙara a yanke tabarau na sukari da kuma ¼ na kadan cokali na bushe granular yisti. Next zaki decoction na rhubarb ya kamata a gauraye, sa'an nan kuma rufe murfi da kuma sanya a cikin wani wuri dumi for kwana biyu ko uku (dangane da dandano).

dafa abinci Features

Kvass rhubarb itace yawa tastier kuma mafi aromatic a lokacin da shi da kara ƙara cloves, kirfa, kuma zabibi. Wadannan sinadaran suna shawarar don amfani a kan bukatar da kawai a yawa a cikin abin da suka kasance m zuwa gare ku.

Zube shirye kvass

Bayan kwana biyu ko uku, na shakatawa bazara sha na rhubarb stalks zai zama cikakken shirye don amfani. Amma kafin ka zuba shi a cikin kwalba, bane girkawa kyawawa dandano kuma bugu da žari ƙara zuwa da shi, idan ya cancanta, sugar. Bugu da ari sha tare da m halitta da ake buƙata iri ta strainer sa'an nan zuba a cikin bankuna ko roba kwalabe.

Don mallaki kvass kyau ƙishirwa quencher a zafi weather, shi ne shawarar for 5-6 hours saka a cikin firiji daki ko a 60 minutes a saka shi a cikin injin daskarewa. A wannan lokaci abin sha na rhubarb stalks zai kasance sanyi, kuma zai iya zama abin sha a lokacin rani rana.