Tsis tshua tau piquant thiab hlawv, featuring ib qho amazing aroma thiab txawv saj - cov no yog cov epithets uas feem ntau yog tseeb piav qhia qej. Koj tuaj yeem ua tau raws li cov khoom no kiag li nyob rau hauv txhua lub tsev, ob qho tib si tshiab thiab raws li ib feem ntawm seasonings, dressings thiab blanks. Cov qoob loo ntawm qej yog indisputable, uas yog vim li cas txhua txhua tus neeg paub tab paub xav lub caij ntuj sov nrhiav tsis tsuas yog cog qoob loo nyob rau hauv nws thaj av, tab sis kuj yuav ua rau harvesting rau lub caij ntuj no, thaum tshiab qej ua ib tug tiag tiag delicacy.
Zoo hmoo, nyob rau hauv peb lub sij hawm muaj ib tug zoo ntau yam ntawm ntau yam recipes rau npaj cov khoom no nyob rau hauv ntau cov ntaub ntawv. Cov no muaj xws li cov txiv hmab txiv ntoo uas muaj salted, ib daim ntawv qhia tias yog nrov tshaj plaws, tuaj yeem noj, fermented, qhuav thiab txawm siav nyob rau hauv daim ntawv ntawm ib tug muab tshuaj txhuam. Nrog kev pab ntawm txhua qhov txawv ntawm qhov kev npaj, koj tuaj yeem txuag qej nrog tag nrho nws saj thiab aroma rau ntxiv siv nyob rau hauv kev npaj ntawm hauv tsev mov lauj kaub tais diav.
Koj puas paub? Cov khoom ntawm qej muaj ntau plhom thiab dav paub tias yuav luag txhua tus. Vim yog cov tshuaj muaj txiaj ntsig tam sim no nyob rau hauv cov khoom muaj pes tsawg leeg, feem ntau yog siv tsis tau rau hauv kev ua noj ua haus, tab sis tseem nyob rau hauv txoj kev siv tshuaj.
Yuav ua li cas kom pickle qej hau
Qej pickling yog ib hom kev tshaj plaws los muab nws rau lub caij ntuj no. Qhov no yooj yim piav qhia los ntawm kev simplicity ntawm kev npaj, cov khoom xyaw thiab lawv cov cheapness. Salty qej cov hniav, lub daim ntawv qhia rau uas tau paub rau ntau xyoo, zoo kawg nkaus preserves nws aroma thiab saj.
Salty qej rau lub caij ntuj no - ib daim ntawv qhia rau salting tag nrho hau
Rau qhov kev npaj ntawm ib yam khoom siv ib txoj kev zoo sib xws, nws yog ib qhov tsim nyog los npaj lub rooj ntsev ntawm tus nqi ntawm 300 g ib kilogram ntawm qej. Nws tsis tas yuav ntxuav thiab ntxuav - cia li tshem tawm cov keeb kwm thiab lub Upper puas husk.
Qej hau yuav tsum tau muab tso rau hauv ib lub thawv ntawm lub suab yam, plentifully sprinkling lawv nrog ntsev nyob rau hauv txheej, sau li tej khoob thiab tawg. Lub txheej kawg yuav tsum ntsev. Qhov zoo tshaj plaws, lub tsev txhab nyiaj yuav tsum sib txawv ntawm cov khaubncaws sab nraud povtseg ntawm haujlwm.
Ib lub thawv nrog salted qej interspersed yuav tsum tau hermetically kaw nrog ib lub hau thiab muab tshem tawm nyob rau hauv ib qhov chaw txias. Koj siv tau cov qij qoob loo li no thaum twg los tau.
Khaub qij Qes Qaib Daim Ntawv Qhia
Rau salting, koj yuav tsum tau npaj qej thiab lim ntsev nyob rau hauv ib tug ratio ntawm 3: 1, uas yog, mus rau 1 kilogram ntawm qej - 300 g ntawm ntsev.
Cov kab mob ua ntej txav qoob loo yog muab sib cais thiab muab faib ua lwm yam qoob loo, tshem tawm zaj duab xis los ntawm lawv. Tom qab ntawd, lub qej yog txiav mus rau hauv daim npav sib npaug (3-4 millimeters tuab) thiab tov nrog ntsev. Lub resulting salting yog poured mus rau hauv ib lub khob hub, tightly tamping nws, thiab hermetically them nrog ib tug yas hau.
Pickled qej tuaj yeem khaws cia rau hauv lub tub yees rau mus txog rau lub hli, siv nws ua noj thaum twg los tau, tsuas yog ua ntej muab dej tso ua ntej ntxiv.
Brine daim ntawv qhia
Qej hau ntxuav tawm hauv av thiab txhua yam ntawm cov av yog ntxuav nrog dej ntws thiab nruj nreem tso rau hauv ib lub thawv uas tsim nyog, ntim nrog dej huv tsev sov.
Qhov ua tau yog sib khi thiab tuav cia nyob rau hauv ib qhov chaw txias rau 3-4 hnub. Lub sijhawm no, nws yog ntshaw kom hloov cov dej hauv lub txhab nyiaj mus rau ib lub tshiab.
Tom qab peb hnub, dej yog thaum kawg drained, thiab qej yog poured nrog brine, rau kev npaj uas nws yog tsim nyog rau boil ob liv dej nrog 200 grams ntsev yaj nyob rau hauv nws.
Cov tsev txhab nyiaj them nrog lub hau thiab khaws cia txog li rau lub hlis nyob rau hauv ib qhov chaw txias.
Yuav kom khaws tau tag nrho cov txiaj ntsig ntawm cov khoom, nws yog ib lub tswv yim kom tsis tu ncua ntxiv ib qho dib qaub ncaug rau lub hwj uas yuav ua kom qhuav.
Nws tseem ceeb heev! Ntxiv nrog rau txoj kev tseem ceeb ntawm harvesting qej nyob rau hauv lub caij ntuj no, nws muaj kev ruaj ntseg yog feem ntau cuam tshuam los ntawm qhov tseeb thiab sij hawm ntawm sau. Nws tseem ceeb heev kom tiv thaiv kev ntes ntawm lub taub hau thiab tswj thawj theem ntawm yellowing ntawm nplooj.
Pickled Qej Recipes
Ua noj txhua hom ntawm seasonings raws li ib txoj kev ntawm harvesting qej nyob rau hauv lub caij ntuj no yog pom nyob txhua qhov chaw. Txhua tus niam tsev, nyob ntawm qhov kev siv cov khoom siv qoob loo ntxiv, feem ntau pom nws tus kheej cov tswv yim thiab cov zaub mov ntawm cov khoom ua haujlwm uas nws nyiam haum rau nws.
Tab sis txawm li cas los xij, yuav luag txhua tus paub ua li cas qaub qej tom tsev. Daim ntawv qhia rau ib qho workpiece yog xyaum dhau ntawm tiam mus rau tiam thiab tsis poob qhov koob meej. Qhov no tsis yog xav tsis thoob, vim hais tias pickled qej hau retains txawv saj thiab cim aroma, uas coj piquancy mus rau tej yam zaub mov.
Pickled qej - daim ntawv qhia rau lub caij ntuj no hauv Kua cider vinegar
Los npaj yuav tsim nyog:
- Qij - 1 kilogram;
- Qab zib - 20 grams;
- Ntsev - 20 grams;
- Kua Cider Vinegar - 50 milliliters.
Npaj Txoj Haujlwm:
Cov tub ntxhais hluas, ua ntej txheeb qej yuav tsum tau ua tib zoo disassembled rau hauv ib tug neeg nyom, tsis tshem qhov nyias zaj duab xis. Tom qab ntawd, yaug nws nrog dej ntws thiab blanch hauv cov dej kub npau npau rau 3-4 feeb, tom qab ntawd txias hauv dej txias.
Los npaj lub marinade, boil dej, ntxiv qab zib, ntsev thiab kua txiv hmab txiv ntoo cider vinegar.
Lub resulting marinade yog poured on qej, yav tas los poured rau hauv ib nrab-liter sterilized iav jars, ua raws li los ntawm dua sterilization rau 10 feeb. Tom qab dov poom, pickled qej yog ntshaw kom ntxuav hauv ib qhov chaw txias.
Marinating qej nyob rau hauv tsev - daim ntawv qhia raws li citric acid
Cov khoom xyaw muaj xws li:
- Qij - 1 kilogram;
- Qab zib - 20 grams;
- Ntsev - 20 grams;
- Citric acid - 5 grams.
Npaj Txoj Haujlwm:
Yuav kom tsim nyog pickled qej rau lub caij ntuj no, koj yuav tsum ua tib zoo sib faib lub hau rau nyias cov hniav, ntxuav lawv tawm ntawm zaj duab xis thiab soak hauv dej kub rau peb teev. Tom qab ib lub sij hawm, cov qej yog ntes tau nyob rau hauv ib tug colander thiab ntxuav hauv dej ntws.
Ntxuav thiab qaug qej yog blanched rau plaub feeb, ces nchuav mus rau hauv ua ntej-sterilized poom ntawm me me volume.
Los npaj lub marinade, ntxiv ntsev, suab thaj thiab citric acid rau lub dej npau raws li tau hais tseg. Tom qab 5 feeb ntawm boiling, lub marinade yog muab tshem tawm los ntawm lub tshav kub thiab sai li sai tau poured rau hauv jars ntawm qej. Cov tsev txhab nyiaj tau nruj nruj thiab rov ua kom zoo dua qub.
Daim ntawv qhia rau marinating qej hau pub rau ntev mus khaws cia thawj saj thiab aroma ntawm cov khoom, complemented los ntawm indescribable piquancy ntawm lub marinade raws li citric acid.
Yuav ua li cas kom qhuav qej
Mus khaws stocks ntawm qej nyob rau hauv lub caij ntuj no nyob rau hauv no txoj kev nws yog qhov zoo tshaj plaws los xaiv ntau yam uas yog txawv los ntawm lawv cov sharpness.
Thaum ziab qej, nws yog ib qhov tsim nyog yuav tsum tau ua tib zoo sib faib nws cov hauv taub hau thiab muab lawv ntxuav. Tom qab ntawd, chop lub qej thickness ntawm li 3-5 hli thiab nteg rau ib daim ntawv ci los yog nplua-grained sieve kom ntxiv ziab hauv qhov cub (cub) ntawm 60 ° C.
Yuav kom qhuav lub workpiece yuav tsum yog 6 teev, tsis tu ncua tig lub slices rau cov khaub ncaws ziab. Qej li tau txais yog txias thiab pw tawm nyob rau hauv ib lub hub nrog ib tug ceev hau. Rau cia, koj tuaj yeem xaiv lwm lub thawv los yog lub thawv, tab sis qhov tseeb yog tias qej hauv lub thawv hermetically tiv thaiv los ntawm kev sib tsoo nrog cua, uas txhais tau tias nws retains nws tsw thiab tsis deteriorate. 
Ib qho tseem ceeb tshaj plaws yog kev khaws qej hauv chav tsev. Nrog hom kab no, cov qej yuav tsum muab cia rau qhov kub ntawm + 2-10 ° C thiab ntsis qis hauv chav.
Koj puas paub? Qaug qej tuaj yeem ua tau rau hauv av nrog lub kas fes thiab ua li cas thiaj li tau txiaj ntsim hmoov zoo, uas zoo meej rau kev ntxiv thaum ua cov tais diav nrog ntsev. Nws yog qhov tseem ceeb tshaj plaws tias qej cov hmoov qoob loo muaj lub zog ua kom zoo tshaj plaws, yog li ntawd rau ib qho chaw loj ntawm ib lub tais muaj ib qho chaw me me xwb (nyob ntawm tus kheej qhov kev ntshaw nyiam). Cov hmoov no kuj pom zoo kom muab cia rau hauv lub thawv cua txias.
Yuav ua li cas kom txuag qej rau lub caij ntuj no nyob rau hauv daim ntawv ntawm pasta
Ua noj qej muab tshuaj yog ib qho tshiab, tab sis tsis tshua muaj txiaj ntsim zoo rau cov neeg uas tab tom nrhiav kev rau qej hauv tsev.
Daim ntawv qhia yog universal thiab pom nyob rau hauv tsuas yog ob peb lub cev, tab sis lawv qhov txawv tsis tseem ceeb thiab tsis tas yuav piav qhia ntxaws.
Yuav kom khaws cia qej nyob rau hauv lub caij ntuj no nyob rau hauv daim ntawv ntawm muab tshuaj txhuam, koj yuav tsum tau:
- Qij - 500 grams;
- Txiv roj roj (nws yog pub hloov zaub) - 100 milliliters.
Npaj Txoj Haujlwm:
- Cov hau ntawm qej yuav tsum muab faib ua ib tug neeg cloves, tev thiab ua tib zoo ntxuav, tshem tag nrho cov puas thiab lwj tag;
- Yaug qej kom huv hauv cov dej kub;
- Ncuav nws mus rau hauv ib lub thawv ntim thiab hliv olive (zaub) roj rau nws, ces sib tov kom txog thaum muaj homogeneous loj;
- Lub qhov muab tshuaj yog qhov zoo tshaj plaws kom tsaug zog hauv lub khob iav, kaw thiab tso txias. Siv raws li xav tau.
Koj puas paub? Qav tau ib txwm zoo nkauj rau cov neeg, tiam sis hauv xyoo 1952 nws qhov chaw pib kiag nws cov apogee - "Phau ntawv hais txog cua thiab noj qab haus huv cov zaub mov" tau luam tawm nyob rau hauv Soviet Union, nyob rau hauv ob peb tshooj uas tau muab rau cov tais diav siv tag nrho nws cov kab txawv.
Daim ntawv qhia rau kev ua cov txiv qaub qaub
Sau qoob taub hau hauv ib lub xeev fermented, txawm tias tsis tshua muaj pom, yog ib txoj hauv kev zoo tshaj plaws los ua ib qho khoom loj, ntxiv uas koj tuaj yeem tau txais cov tais diav uas yog immaculate hauv saj.
Txawm tias zoo nkaus li unpopularity, nyob rau hauv qhov tseeb, kom tau raws li cov zaub mov ntawm xws li kev blanks yog yooj yim heev, thiab lawv tus naj npawb thiab ntau yam yog tsuas yog amazing. Tshwj xeeb txaus siab nrog lub hostess yog qhov tseeb hais tias nrog xws li ib daim ntawv qhia nws yog tag nrho tsis tseem ceeb qhov twg khaws qej nyob rau hauv lub caij ntuj no, vim hais tias nws npaj sai sai thiab ua kom nws cov khoom rau ib lub sij hawm ntev.
Zaub tsib qej daim ntawv qhia
Los npaj kom zoo li no ib daim ntawv nplaum ib lub phiab koj yuav xav tau cov khoom xyaw nram qab no:
- Qij - 1 kilogram;
- Dill (noob) - 5 g;
- Sheet horseradish - 1 daim (loj);
- Currant nplooj ntoos - 3 daim;
- Ntsev - 10 g;
- Dej - 350 milliliters.
Npaj Txoj Haujlwm:
- Ib daim ntawv loj ntawm horseradish thiab dub currant nplooj yuav tsum tau ntxuav kom huv thiab finely tws;
- Faib cov qij rau hauv tus neeg nyom thiab tev zom tawm yeeb yaj kiab;
- Tsau cov kaus hniav hauv dej txias;
- Muab cov qej nyob rau hauv ib lub pre-sterilized liter hub thiab sau nrog dej. Tawm hauv daim ntawv no hauv lub tub yees rau 5-6 teev;
- Tom qab ib lub sij hawm, ntws cov dej tawm hauv lub thawv rau hauv lub khob ntim khoom (lub lauj kaub zoo tshaj plaws haum), ntxiv ntsev rau nws. Muab tso rau ntawm ib lub tsheb qeeb thiab rhaub, ces txias;
- Nyob rau hauv ib lub hub ntawm qej koj yuav tsum tau nteg cov nplooj crushed nyob rau hauv thawj theem, ntxiv cov noob ntawm dill thiab ncuav lub npaj qos yaj ywm;
- Ib lub thawv ntawm qej thiab cov khoom xyaw uas them tag nrho yog them nrog lub nruj, airtight hau thiab muab tso rau hauv qhov chaw darkened, uas nws yog muab rau ib lub lim tiam;
- Tom qab ntawd, pickled qej yog npaj txhij. Khaws nws zoo dua hauv lub tub yees.
Daim ntawv qhia rau qej Pickled nyob rau hauv Beet Kua txiv
Rau qhov kev npaj ntawm pickled qej raws li no daim ntawv qhia, koj yuav tsum npaj:
- Qij - 1 kilogram;
- Beet kua txiv - 150 milliliters;
- Dej - 350 milliliters;
- Qab zib - 25 grams;
- Ntsev - 35 grams.
- Qej yog ntxim nyiam faib ua cloves, huv si los ntawm zaj duab xis thiab ntxuav nrog dej kub;
- Npaj cov hniav yog muab tso rau hauv lub thawv, ntim nrog dej txias, tom qab uas lub thawv yuav tsum tau muab tshem tawm rau ib hnub nyob hauv lub tub yees;
- Tom qab ntawd, cov qej yuav tsum tau ntxuav thiab muab tso rau hauv ib qho txawm ib txheej hauv lub qhov tob;
- Los npaj lub marinade rau souring, nws yog ib qhov tsim nyog los dissolve ntsev thiab suab thaj nyob rau hauv lub npaj dej, ces boil nws thiab ntxiv beet kua txiv. Lub ntsiab concentrate yog poured qej, tightly them thiab tso rau hauv siab. Nws yuav npaj txhij nyob rau hauv 4-5 hnub.
Nws tseem ceeb heev! Thaum souring qej, nws yog ib qho tseem ceeb uas nyob thoob plaws lub sij hawm ua noj lub qej yog ua tiav nrog daws. Txij li thaum qej nquag absorbs dej, nws yog zoo dua mus rau tam sim ntawd sau rau ib tug loj npaum li cas ntawm brine.
Pickled qej hau
Raws li daim ntawv qhia, rau kev npaj ntawm qej yuav tsum tau:
- Qij - 5 kilograms;
- Dej - 4 liters;
- Ntsev - 200 grams;
- Vinegar - 200 grams;
- Beet kua txiv - 70 milliliters;
- Ntsev, piam thaj, av kua txob thiab dill noob - mus saj.
Npaj Txoj Haujlwm:
- Ua tib zoo saib thiab ntxuav lub hau ntawm qej los ntawm txiv quav ntswv thiab cov yeeb yaj kiab;
- Yaug lub cloves tau, muab tso rau hauv lub khob ntim thiab ncuav lawv ntau nrog lub caij nyoog txaus nyiam;
- Los npaj lub brine, ntxiv vinegar, beet kua txiv, seasonings rau sov dej purified thiab tawm rau 2-3 teev;
- Nqa thiab seasoned qej cloves ncuav lub resulting brine, ces tshem tawm cov billet rau ob lub lis piam nyob rau hauv ib qho chaw tsaus ntuj;
- Tom qab ntawd, xaiv cov hau qej npog thiab muab tso rau hauv siab, ncua sij hawm ntxiv brine, npaj raws li tau piav qhia daim ntawv qhia.
Nws tseem ceeb heev! Rau harvesting qej nyob rau hauv ntau txoj kev, nws yog pom zoo kom siv pre-peeled qej, on uas tsis muaj qhov cim ntawm cov kab mob, rot thiab Kab Tsuag raug. Xws li cov kooj qoos yuav qhuav tawm thiab yuav sai sai no poob saj.
Qij, harvested nyob rau hauv txhua daim ntawv, yuav yog ib tug zoo meej ntxiv rau ntau yam lauj kaub tais diav, sau lawv nrog tshwj xeeb piquancy thiab aroma. Muaj ntau hom zaub mov uas twb muaj lawm, txawm tias cov qej qej rau lub caij ntuj no los yog cia li qaug taub hau, kom txhua tus niam tsev tsis muaj teeb meem yuav tsum xaiv qhov kev ua haujlwm ntawm lub chaw ua haujlwm uas tsim nyog rau nws.
Thiab tseem nco ntsoov tias nws tsis yog tsim nyog txwv tsis pub siv rau kev npaj rau kev npaj, vim hais tias nws yog cov kev sim ua noj ua haus uas yog qhov tseeb ntawm cov khoom plig gastronomic.
