Butters yog tsim rau marinating zoo tshaj lwm hom ntawm nceb. Qhov saj ntawm butterdish tom qab marinating yog ntau qab ntxiag dua tom qab ua lwm yam. Pej xeem nrog zoo siab ua xws li kev npaj rau lub caij ntuj no. Niaj hnub no, muaj ntau cov zaub mov txawv marinating roj. Qhov loj tshaj plaws yog ua raws li qhov tseeb technology ntawm kev npaj ntawm nceb thiab noj mus rau hauv tus account ib co nta ntawm lawv pickling.
Tastes thiab yam ntxwv
Lub butter phaj belongs rau lub genus ntawm edible tubular nceb ntawm Boletov tsev neeg. Qhov tseem ceeb ntawm tus npog yog nws lub hau - oily, nplaum, feem ntau nrog cov tawv nqaij uas tawv tau yooj yim (lub nceb tau txais nws lub npe meej meej vim qhov no tsis tshua zoo). 
Cov ceg yog cov khoom, hauv qab lub hau muaj "daim ntaub thaiv", qee zaus txuas nrog lub hau tawv nqaij. Nyob ntawm lub hnub nyoog ntawm cov qauv, qhov zoo ntawm lub hau yuav ua tau ob qho tib si sab nraud thiab sib tsoo. Cov nqaij yog cov whitish los yog yellowish, yooj yim txiav (kab tias nws yog rau no nceb uas cua nab heev npaum li cas).
Lub saj ntawm butter tsis inferior rau tag nrho cov hlub hlub nceb. Cov tub ntxhais hluas xim av-xim av Pine thiab coniferous saj thiab aroma. Lub saj ntawm qub nceb yog metallic.
Kawm ntxiv txog cov hom thiab cov khoom sib luag ntawm cov roj.
Cov nplais butter yog nrov npe hu ua "hav zoov nqaij", vim hais tias nyob rau hauv nws cov tshuaj hauv nws cov qe nws tsa ib qho dej thiab zaub. Cov nceb no muaj proteins, nqaijrog, carbohydrates, minerals, fiber, riboflavin, pyridoxine, lecithin, resinous substance, fungal antibiotics, thiab ntau cov kab kawm.
Cov nplua nuj muaj pes tsawg tus pab ntxiv dag zog rau lub cev, tiv thaiv kom tsis txhob muaj cov roj cholesterol, pab txo kom txhob mob taub hau, accelerates cov txheej txheem tshem cov uric acid thiab ntsev ntawm lub cev. 
Cov khoom noj yog noj hauv lub caij nplooj zeeg caij thiaj li npaj tau lub rooj sib tham nrog cov kab mob catarrhal, ua rau muaj kev nyab xeeb thiab kev loj hlob. Thiab nyob rau kev siv ntawm cov nceb nceb noj tshuaj, koj tuaj yeem sau ib phau ntawv tag nrho.
Koj puas paub? Curiously, nceb muaj peev xwm noj ib tug tan. Nrog lub hnub ci txaus, lawv tsim cov tshuaj vitamin D, uas hloov cov xim ntawm lawv lub hau.
Nta ntawm xaiv ntawm nceb
Qhov phom sij loj tshaj plaws uas yuav raug daig los ntawm lovers of oil yog kev yuav khoom los yog sau ntawm lawv cov neeg dag. Ib tug yuav tsum tau ua tib zoo kawm qhov txawv ntawm cov neeg sawv cev ntawm tib lub tsev neeg thiab ib txwm muaj kev ntseeg txog qhov zoo ntawm nceb.
Hauv hav zoov
Lub ntsiab nta zoo tshaj plaws los ntawm kev txiav txim siab lub txiv mis nrog cov neeg laus:
- kaus mom nrog daim tawv nqaij, nplaum tawv, ci, zoo li roj;
- lub xub ntiag ntawm ib tug spongy txheej.
Raws li thawj qhov taw qhia, lwm cov nceb noj yuav raug muab rau roj. Tsis tas li ntawd, lub hau nyob ze ntawm oiler nyob rau hauv qhuav huab cua yuav ua glossy. Tab sis nyob rau hauv qhaj ntawv ntawm thib ob kos npe rau ntawm fungus, koj muaj peev xwm ua xyuam xim tawm tsam nws.
Ntawm cov menyuam hauv ob lub mis thiab cov cuav (poisonous) hom, uas yuav tsum tau zam, cov neeg muaj hnub nyoog tuaj yeem zes daj-xim av thiab Siberian boletus. Nws yog ib qhov ua tau kom paub qhov txawv xim daj tsawv daj los ntawm lub lilac ntxoov ntxoo thiab ib qho "xim hlau" tsis hnov tsw.
Siberian maslits tseem raug pleev xim rau hauv ntshav ntawm kev txiav, thiab thaum kov, lub tubular txheej reddens.
Qee yam kev phem los ntawm kev tsis haum tshuaj thiab plab hnyuv txham yog cov laus, cov hnyav dhau los thiab hnyuv quav, uas yog, cov nceb tau sau thaum lub sijhawm tsis haum.
Lub thawv tshwm ntawm Lub Rau Hli thiab loj hlob kom txog thaum Lub Kaum Hli. Pawg kev tswjhwm yog nyob rau lub Cuaj Hli. 
Nyob rau ntawm lub ntsuas kub ntawm -5 ° C fruiting nres. Thiab tom qab cov av freezes nyob rau ntawm ib tug tob ntawm 2-3 cm, fruiting tsis resume.
Maslata loj hlob nyob rau hauv pab pawg hauv pine, birch thiab ntoo qhib ntoo. Cov nceb no nyiam huab cua txias thiab cua daj cua dub. Nrhiav rau lawv nyob rau hauv lub glades thiab sawv.
Nws tseem ceeb heev! Nws yog qhov tsis pom zoo kom sau cov roj rau thaj chaw muaj kev puas tsuaj: hauv cov chaw ua si hauv nroog los yog nrog cov kev tsheb npav. Kiag li tag nrho cov nceb loj hlob ze ntawm txoj kev mus teeb meem cov khoom los ntawm tsheb pa hauv paus.
Thaum nws tus kheej-sau zoo dua los noj cov hluas nceb. Xav kom me me los yog nruab nrab (qhov loj ntawm lub hau yuav tsum tsis pub tshaj 6-8 cm nyob rau hauv kab). Tsis txhob raug ntxias los ntawm kev kuaj loj heev.
Ntau qhov loj me yog cov yam ntxwv ntawm cov laus fungi, uas tej zaum muaj tshuaj lom neeg. Tsis muaj kev khuv xim, tsis lees paub thiab muab pov rau hauv cov quav hnyav. 
Maslata yog ib qho khoom noj tsis zoo, uas yog ib qho chaw ua kom qis rau cov kab mob. Yog li, thaum twg tus kheej collecting tsis xav nqa lawv txhua lub tsev. Nws yog ib qho tsim nyog yuav tau xaiv ua ntej thiab ntxuav cov khib nyiab tseem nyob tom hav zoov.
Muab cov roj ua kom zoo xws li lawv cov khaub ncaws kom huv, ntxuav thiab tom qab npau dej los yog khov. Ntxiv mus, tag nrho cov txheej txheem no yuav tsum tau ua nyob rau hnub sau los yog tsis pub dhau ib hnub tom ntej.
Nws yog ib qho tseem ceeb tshwj xeeb tshaj yog tias tsis nco qab txog txoj cai no thaum khaws cia nceb rau siv yav tom ntej (cov kaus poom), vim muaj ntau yam kab mob uas tuag thaum kho cua sov hauv cov qos yaj ywm.
Thaum muas
Yog tias koj tsis tas yuav tuaj yeem xaiv koj tus kheej nceb, los yog koj tsis tau txais cov roj cov khoom tsis tau, koj yuav tsum paub ob peb yam tseem ceeb rau kev xaiv cov qauv zoo thiab tshiab nyob rau hauv cov chaw uas yog. 
Nyob rau hauv khw muag khoom, qhov no ntau yog tsawg, vim nws tsis tau hlob nyob rau hauv ib qho chaw ib txwm sab. Ntau zaus lawv muag hauv cov khw muag khoom thiab cov khw muag khoom. Tsuas yog ib txoj kev tawm - nws yog qhov zoo tshaj kom yuav cov nceb noj hauv cov khw muag khoom noj. Muaj, dhau lawm, muaj ib qho kev pheej hmoo ntawm lom, tab sis significantly tsawg.
Nws ntseeg hais tias nyob rau hauv lub khw muag khoom noj khoom haus, cov kws kho mob kos ob peb nceb ntawm qhov ntau heev rau cov vauv thiab ua kom tshiab.
Nws tseem ceeb heev! Kev cob qhia mushroom xav kom tsis txhob mus yuav cov khoom ntawm tes. Tsis txhob mus ua lag luam. Nyob rau hauv kev tshawb rau cov khoom muag, distributors tsis mus deb mus rau hauv hav zoov, tab sis sim xaiv cov nceb hauv txoj kev tsheb los yog txoj kev.
Yuav kom txo tau txoj kev pheej hmoo ntawm qhov lom, ua raws cov cai no:
- xws li hauv kev sib sau ua ke hauv hav zoov, xaiv cov me me thiab me nruab nrab me me rau hauv kev ua lag luam - cov tub ntxhais hluas cov hnoos tsis muaj sij hawm nqus tshuaj lom;
- tshawb cov nceb mus rau qhov kov - lawv yuav tsum yog ywj;
- tsis txhob yuav ib yam khoom uas ceg lossis hau yog dej los sis tam sim ntawd hloov mus ua plua plav;
- Cov nceb tshiab yuav tsum tsis pub dawb los ntawm cov tsos mob ntawm cov kab mob lossis lwm yam cim txawv txav.
Yuav ua li cas delicious pickle boletus: ib kauj ruam los ntawm kauj ruam daim ntawv qhia nrog cov duab
Muaj ntau ntau yam ntawm cov roj butterling butter, uas yuav pab kom tau cov zaub mov qab tshaj plaws thiab tsis txhob raug mob hauv tsev.
Kawm tseem yuav ua li cas los ntxuav cov txiv neeb thiab seb koj yuav npaj li cas rau lub caij ntuj no.
Dab tsi koj xav tau nyob rau hauv lub chav ua noj
Cov khoom siv hauv chav ua noj, uas yuav pab tau koj rau hauv kev ua noj ua haus, nrog rau 2-liter enameled los yog lwm yam tsis muaj stainless steel saucepan, 1.5-liter jars, thiab hau nrog glues.
Tsis tas li ntawd, ib rab riam me, ib rab koob, ib tug ntiv tes, ib tug colander, thiab ib qho tshuaj yej thiab tablespoon (rau qhov ntsuas ntau yam) yuav pab tau.
Yuav ua li cas ua noj pickled boletus: video
Yuav tsum muaj cov khoom xyaw
Daim ntawv teev cov khoom xyaw tseem ceeb rau cov zaub tsib uas muaj cov xim butter muaj xws li:
- nceb - 2-2.5 kg;
- distilled dej - 2 liv dej;
- coarse ntsev - 50 g;
- citric acid - nyob rau ntawm qhov taub ntawm ib rab riam;
- piam thaj - 80 g;
- allspice - 3 peas;
- dub kua txob peas - 9 peas;
- Bay nplooj ntoos - 2 pcs .;
- carnation - 1 pob;
- 70% vinegar (1.5 liter jar) - 1 tsp.
Kev ua noj
Nrog rau cov khoom siv hauv chav ua noj thiab cov khoom xyaw nrog, koj tuaj yeem npaj mus rau qhov npaj ntawm nceb, nrog rau cov txheej txheem kev ncaj nraim.
Npaj thiab ua noj ntawm nceb
Yuav pib nrog, peb yuav qhia ntxiv hais tias cov yam ntxwv qab ntxiag saj ntawm butter yog feem ntau yog kis tau tom qab kev ntxuav - Tshem tawm ntawm nplua zaj duab xisuas nquag absorbs teeb meem tshuaj los ntawm cov cua thiab muab tau bitterness. 
Tsis tas li ntawd, cov kaus mom tsis tau pab muab cov kev txuag kom zoo. Yog li ntawd, ua ntej marinating nceb, nws yog qhov tseem ceeb tau tshem ntawm no keeb. Kev ntxuav tu nws tus kheej yog qhov yooj yim. Lub tev ntawm lub hau yog txuas nrog lub thiaj li hu bristle, nyob rau hauv lub cap ntawm Mushroom.
Ua kom daim tawv nqaij nyob rau hauv lub hau nrog ib rab riam me tau yooj yim. Tab sis tib lub sij hawm lub fungus yuav tsum qhuav, uas yog, lub films yuav tsum tau muab tshem tawm nyob rau hauv ib daim ntawv qhuav, thiab tsuas yog ces ntxuav.
Nws tseem ceeb heev! Vim los ntawm kev ntxuav cov roj, ruaj khov, hnyav ntxuav cov xim yog tsim ntawm tes. Ceev nrooj nrog cov qauv tsuas, yog tias koj tuav koj ob txhais tes rau hauv kev daws acetic or citric acid.
Yog li ntawd cov nceb npaj txhij rau theem tom ntej - txheej txheem ntxuav. Txhua fungus yuav tsum tau muab yaug kom huv hauv cov dej txias. Yog hais tias cov khoom loj, txiav lawv mus rau hauv ob peb qho thaum lub sij hawm ntxuav txheej txheem. Qhov no yuav tsis txhawj txog lawv cov cwj pwm txawv.
Yuav kom paub tseeb tias qhov iab saj raug tshem tawm tsis muaj kab, koj tuaj yeem raug cov khoom siv rau kev kho cua sov (yeej nyob rau hauv cov ntaub ntawv). Thiab lub tshuav broth yuav tsum tau drained.
Qhia koj tus kheej nrog cov tswv yim tseem ceeb txog kev nce cov nceb, thiab seb yuav tsum khaws cov qoob loo, mis nyuj nceb, zib ntab-nceb, chanterelles.Tom ntej no koj yuav tsum tau boil boletus kom txog thaum siav. Yog li no kawg, nqa 1 liter dej mus rau ib tug boil. Ntxiv 1 teaspoon nrog ib heap ntawm ntsev thiab me ntsis citric acid (nyob rau hauv lub taub ntawm lub riam) mus rau lub boiled dej, do me ntsis. Peb tso rau hauv dej npaj lub boars.
Tom qab dej npau npau, tshem tawm cov npuas tsim los ntawm qhov chaw. Boil cov khoom kom txog thaum npaj txhij rau lwm 20 feeb. Npaj nceb nceb peb recline nyob rau hauv ib tug colander. 
Ua noj ua haus marinade
Peb tig mus rau kev npaj ntawm marinade. Ua li no, tuaj yeem nqa dej rau 1 litre ntawm cov dej ntshiab, ntxiv dej qab ntsev muaj (2 dia nrog ib lub me me), qab zib (3 tablespoons nrog me me toj), allspice (3 peas), dub kua txob ( 9 peas), Bay nplooj (2 pcs.), 1 clove bud, 1 tawb clove ntawm qej.
Nqa cov kua mus rau ib lub rhaub thiab mus rhaub kom 5 feeb. Marinade yog npaj txhij! 
Bookmark hauv txhab cia nyiaj
Ua ntej koj tsim cov khoom hauv tsev tso nyiaj, koj yuav tsum npaj ntim thiab npog. Ib qho thiab ib nrab litaj cov kaus poom muaj cua ntsawj rau 10 feeb. Npog boil rau 10 feeb.
Peb lub hlis twg sterilized cov kaus poom uas muaj cov kas nyoos. Tom qab ntawd, ntawm lub caj dab, peb ua tiav cov khoom nrog cov npaj txhij-ua marinade (siv ib lub laub). Ntxiv vinegar essences: 1 tsp. 70% vinegar nyob rau hauv ib tug 1.5-liter tau. Tightly kaw lub hwj nrog hau hau.
Tom qab cov dej txias tas lawm cia tshem tawm cia rau hauv qhov chaw txias. Tom qab 10 hnub marinating boletus npaj txhij rau kev siv. 
Lwm cov zaub mov txawv
Ntxiv nrog rau daim ntawv qhia ua classic marinating, muaj ntau yam txawv txav nrog qej thiab mustard, los yog nrog cov dos ntsuab thiab horseradish.
Koj tseem yuav xav paub yuav ua li cas kom khov nce nceb: nceb, nceb, qhwv nceb, dawb nceb, thiab tseem yuav ua li cas ntsev nceb rau lub caij ntuj no, yuav ua li cas nceb nceb hauv tsev.
Nrog qej thiab mustard
Cov khoom xyaw:
- nceb - 2.5 kg;
- dej - 2.5 l;
- granulated qab zib - 30 g;
- ntsev - 40 g;
- Cov lus kua qaub (9%) - 50 ml;
- mustard granular - 30 g;
- qej - 3 hau;
- 10 nplooj yoojyim;
- Sweet peppers - 10 pcs.
Walkthrough:
- Ntxuav lub nceb, tag nrho txhais tau tias tshem tawm ntawm daim tawv nqaij. Ua raws li kuv thiab txiav qhov khoom.
- Ntawm 2.5 liters dej qhia nyob rau hauv daim ntawv qhia, peb ncuav ib thiab ib nrab liters rau hauv saucepan, ntxiv roj, coj mus rau boil thiab noj rau 15 feeb, tshem lub froth.
- Peb ntim cov nceb hauv ib lub colander, thiab ncuav tawm cov dej uas lawv muaj hau.
- Los ntawm cov seem txheej txheem npaj lub marinade. Qij yuav tsum tau ntxuav rau nws, tab sis nws tsis yog qhov yuav tsum tau chop nws.
- Tom qab lub npoo npau npau peb ntxiv butter rau nws thiab muab rhaub kom ntev li 5 feeb.
- Txav kub nceb hauv sterilized jars, npog nrog hau.
- Txo cov kaus poom nrog cov kaus hniav hauv cov saucepan loj li 10 feeb.
- Peb noj cov kaus poom tawm hauv lub laujkaub thiab dov lub hau. Lawv yuav tsum tau txias qeeb, nyob rau hauv chav tsev sov. Tom qab ua tiav txias, tshem tawm kev txuag cia.
Pickled hauv no daim ntawv qhia yog crispy.
Nrog ntsuab dos thiab horseradish
Cov khoom xyaw:
- brushed thiab tws butter - 1 kg;
- dej - 2 l;
- Bay nplooj ntoos - 2 pcs .;
- horseradish paus - 20 pcs.;
- dill (umbrellas) - 3 pcs.;
- qej - 5 qej;
- ntsuab dos - 0.5 kg;
- Cov lus kua qaub (9%) - 50 ml;
- ntsev - 80 g;
- granulated qab zib - 20 g.
Kev ua noj:
- Siav thiab chopped pre-siav nceb kom txog thaum siav. Rau lub hom phiaj no, nws yuav tsis pub ntau tshaj 1 liter dej, uas tsis muaj nyob rau hauv daim ntawv qhia.
- Ntsuab dos yog zoo ntxuav, qhuav thiab txiav mus rau hauv ib daim hlab kwv yees li 2.5 cm ntev.
- Npaj marinade tawm ntawm 2 liv dej, 80 g ntawm ntsev, 20 g suab thaj thiab 2 Bay nplooj.
- Tom qab boiling lub marinade, ntxiv 3 umbels ntawm dill thiab 5 cloves ntawm qej. Cia kom tov boil rau ob peb feeb, ces tshem tawm cov dill thiab qej los ntawm muaj.
- Ntxiv rau lub marinade roj, noj rau 10 feeb, ncuav nyob rau hauv vinegar, ntxiv tws ntsuab dos, mix. Ntxiv qhov ntxuav horseradish paus, sib tov dua thiab tam sim ntawd tua tawm lub phaj.
- Nyob rau hauv pre-sterilized jars ncuav nceb nrog rau marinade.
- Liding cov tsev txhab nyiaj nrog hau. Tom qab 12 teev peb muab tso rau hauv preservation nyob rau hauv ib qhov chaw txias heev.
Cov khoom noj txom ncauj no yuav tsum muab cia rau hauv lub tub yees kom tsis pub ntev tshaj 3 lub hlis.
Cov ntsiab lus thiab tej yam kev mob ntawm cov chaw cia khoom
Nws yog nruj me ntsis txwv tsis pub siv cov galvanized thiab av nplaum glazed ntim rau khaws cia cov khoom muag. Xws li cov tais diav xws li cov zuaj ntawm qhov zis thiab ua rau yus muaj mob.
Khaws cov kaus poom zaub mov hauv qab ntawm qhov chaw txias, qhov chaw tsaus. Marinating muab sijhawm rau koj siv cov khoom txhua xyoo. 
Dab tsi yuav tsum tau muab rau lub rooj
Delicious txias thiab kub lauj kaub tais diav, aromatic soups thiab sauces yog tau los ntawm pickled butter. Nyob rau hauv ua noj ua haus, cov khoom siv nyob rau hauv ua ke nrog dos, cloves, Bay nplooj, allspice, thiab nrog parsley thiab dill noob.
Qhov no pickled khoom yog nrov heev raws li ib tug txhaws rau pies, Mushroom hodgepodge thiab roast nrog qos yaj ywm.
Tsis tas li ntawd, nceb noj zaub mov zoo hauv cov tais diav nrog qe, qos yaj ywm, nqaij, ntses, nqaij nruab deg, qe, qaub cream, sunflower roj, zaub txhwb kib.
Koj puas paub? Thawj cov ntaub ntawv tshawb ntawm tib neeg raug rau cov tsos mob ntawm cov kab mob yog tau ua tiav hauv 1799. Nws tshwm sim nyob rau London tom qab ib zaj dab neeg txom nyem uas tau tshwm sim rau ib tsev neeg: tsis txawv cov tshuaj lom neeg los ntawm cov kua zaub thiab cov zaub mov noj, tag nrho tsev neeg tuag. Tub ceev xwm pom nws txiv, leej niam thiab lawv ob tug me nyuam tuag tom rooj noj mov.
Raws li xaus, peb nco ntsoov tias cov siv roj thiab cov roj siv hauv cov zaub mov tuaj yeem tsuas yog pab nyiaj rau lub cev xwb. Cov nceb no yuav tsum tsis txhob noj txhua hnub, xws li cov teeb meem digestive.
Nws yog txaus ntxiv rau lawv rau cov zaub mov 2 zaug ib lub lim tiam los sis txawm tsawg dua. Cov ntxhuav thiab kev sib tw tuaj yeem yuav tau txais txhua tus neeg nyiam. Bon appetit!
Cov tswv yim los ntawm cov neeg siv network
