Zelenushki yog cov muaj feem xyuam nrog cov nceb nrog ib lub npe nrov dubious. Txawm tias muaj ntau lub tswv yim hais txog lawv qhov tshuaj lom thiab cov ntsiab lus zoo heev ntawm cov tshuaj lom, cov hav zoov no yeej tseem yog ib qho tais hauv ntau cov tsev neeg Lavxias. Nws yog ntseeg hais tias kom npaj tau ntsuab rowing tsis ua mob, tab sis lub gastronomic Library yuav yeej xa. Xav txog cov zaub mov txawv tshaj plaws rau lawv cov pickling thiab pickling.
Yuav ua li cas ntxuav thiab ntxuav greenfinch nceb
Ntsuab ryadovki xam raws li feem ntau siav nceb. Lawv yog qhov txawv ntawm ib tug nplua nuj swampy tinge ntawm lub cev txiv hmab txiv ntoo, uas tseem nyob txawm tom qab kub kho. Nyob rau hauv nws cov raw daim ntawv thiab tsis muaj tshwj xeeb npaj, qhov khoom yog tsis haum rau noj. 
Muab cov tshuaj lom neeg muaj nyob rau hauv cov khoom xyaw ntawm greenfinches, txhua txoj kev ntawm lawv cov kev npaj muaj kev tu thiab ntxuav ntawm lub cev txiv hmab txiv ntoo. Tsis tas li ntawd, cov khoom plig ntawm qhov muaj ntau feem ntau pom nyob rau hauv cov xuab zeb thiab zeb substrates, yog li ntawd lawv lub hau thiab ob txhais ceg yuav luag tas li nrog xuab zeb. Ib txhia mushroom pickers tseem khawb nce me me nceb.
Nws tseem ceeb heev! Thaum sau zelenushek yuav tsum tau tshwj xeeb tshaj yog ceev faj, vim hais tias cov nceb muaj ib tug poisonous ntxaib. Peb tabtom tham txog leej faj koob, uas yog qhov txawv ntawm nws cov me me loj, ci daj-hnug xim nqaij daim tawv, iab saj thiab tsis kaj siab. Qhov sib npaug uas zoo ib yam thiab cov khoom tshwj xeeb tau txais kev pom tias tsis tshua txaus ntshai. Lawv kuj hnov tsw phem thiab muaj nqaij tawv.Nws yog tawm tswv yim kom sai li sai tau co tawm av seem, thiab nyob rau hauv tsev lub trophies sau yuav tsum tau soaked rau ib teev nyob rau hauv rhuab dej. Lub sij hawm no, cov nceb yuav qhib siab, cia cov av xa kom dim ntawm sab hauv. Txhim khu no, txhua 10 feeb koj yuav tsum tau ua kom qaug tshuaj qoob loo.
Qee cov niam txiv tau pom zoo rau soaking los npaj ib qho kev xyaw ntsev tshwj xeeb. Nws yog ib qho tseem ceeb uas lub kua yog 3-4 zaug siab tshaj tus naj npawb ntawm cov txiv hmab txiv ntoo lub cev. Ntxiv mus, thaum lub sij hawm faib cov dej, cov dej yuav tsum tau hloov mus txog 3 zaug. Tom qab ntawd, cov nceb yuav tau ntxuav kom huv thiab muab pauv mus rau lwm lub nkoj. Thaum kawg theem ntawm kev npaj, lub nceb yuav tsum tau ntxuav hauv dej ntws kom tshem tawm ntsev seem.Koj puas paub? Nyob rau hauv Medieval Europe, greenfinches koom rau hauv qeb ntawm feem ntau cov khoom plig hav zoov. Nyob rau hauv kev lag luam lawv tau muag ntawm ib qho kev sib koom tes nrog cov khoom truffles thiab kev ntseeg.
Yuav ua li cas mus rau salt greenfinch nceb rau lub caij ntuj no
Muaj ntau yam zaub mov txawv rau lub caij tua tsiaj ua si rau lub caij ntuj no. Ntau cov nceb noj mov tuaj yeem mus rau theem pib txoj kev ntawm salting nrog soaking, thiab blanching. Tab sis lub sijhawm no, cov ntaub ntawv los ntawm cov kws tshawb fawb ceeb toom ntawm kev phem ecology thiab tau mushroom lom tau pib tshwm ntau dua. Yog li ntawd, txias salting technology yog xyaum nrog ceev faj thiab tsawg dua. 
Mob khaub thuas soaking
Qhov no ntawm salting tsuas yog thaum xub thawj siab ib muag yooj yim. Nyob rau hauv txoj kev, muaj cov nuances, qhov ignorance uas tau adversely cuam tshuam rau kev noj qab haus huv ntawm cov neeg siv khoom.
Kawm li cas kom cov menyuam qoob loo rau lub caij ntuj no hauv cov kaus poom, nrog rau cov qos yaj ywm chanterelles thiab cov kab qus qus.
Yog li, peb pib ua hauj lwm:
- Ua ntej txhua yam peb yuav tsum tau npaj ib lub kua rau soaking lub greenfinches. Rau txhua txhua 5 kg ntawm nceb peb dissolve ib lub khob ntawm lub rooj ntsev nyob rau hauv ib lub thoob ntawm dej sov.
- Tam sim no ntxuav thiab ntxuav nceb ncuav lub npaj salted daws nyob rau hauv ib tug loj enamel lub tais. Yog li ntawd, lawv yuav tsum tau tuaj yam tsawg 10 teev. Nws yog qhov tseem ceeb rau lub sijhawm no kom hloov cov dej tsawg kawg yog ob zaug.
- Tom qab so lub txiv hmab txiv ntoo lub cev yuav tsum tau ntxuav dua ib zaug ntxiv hauv dej tshiab.
- Tom qab ntawd koj tuaj yeem mus ncaj qha rau salting. Ua li no, peb noj lub thawv ntim, muab dej npau npau npau ntawm sab hauv, cia nws qhuav thiab nthuav cov ntxhuav dub ntxhua nplooj thiab walnuts rau hauv qab. Muab ib tug txheej ntawm nceb on to top ntawm nplooj, thiab tawm on lawv dua. Cov txheej txheem ntawm kev sib hloov rov qab mus txog thaum xaus kab.
- Lub tsho tshaj plaws nyob rau hauv lub lauj kaub yuav yog ib lub voj voog ntoo los yog phaj thiab ib lub cev qhwv ntaub so ntsev hauv ob peb txheej. Muab lub ntsaws rau nws.
- Tam sim no lub brine yuav tsum tau poured rau hauv lub ntim. Rau nws cov kev npaj koj yuav tsum tau boil 3 liv dej haus thiab dissolve ib tug tablespoon ntawm ntsev nyob rau hauv nws.
- Pickle yuav tsum tau sab laug hauv chav tsev txias rau ib lub hlis. Rau txoj kev txuag zoo ntawm kev ua haujlwm, nws yog qhov tseem ceeb uas huab cua txias nyob ntawm theem 5-6 ° C Cov kev ntsuas tsis zoo ntawm tus pas ntsuas kub tsis txaus.
Nws tseem ceeb heev! Nco ntsoov soj ntsuam seb puas muaj cov txiv dib pickles thiab muaj cov brine hauv nws. Hom phiaj, nws yuav tsum tau npog greenfinchs yam tsawg 1 cm. Yog tias nws cov evaporation, koj yuav tau npaj ib qho tshiab thiab saum toj. Yog hais tias pwm tau tsim nyob rau saum npoo, nws yuav tsum tau muab tshem tawm, thiab gauze daim ntaub thiab ntoo vajvoog yuav tsum tau ntxuav kom huv hauv kub, salted dej.
Salting nrog blanching
Txoj kev no xam tau ntau tshaj kev ntseeg siab tshaj yav dhau los. 
Tom qab npaj thiab ntxuav lub cev txiv hmab txiv ntoo, nws pom cov hauv qab no:
- Sprinkle huv ntsuab flakes rau hauv ib lub lauj kaub enamel thiab ncuav dej kom nws npog lawv. Nqa mus rau ib qho boil thiab cia nws sawv ntsug tsawg dhau cua sov rau lwm 10 feeb.
- Tom qab ntawd, siv cov skimmer, peb tau txais lub nceb thiab sai sai poob rau 3-4 feeb nyob rau hauv txias boiled dej.
- Lub caij no peb npog hauv qab ntawm huv si thiab qhuav enamelware nrog currant nplooj, horseradish thiab Cherry.
- Dua li, peb coj tawm ryadovki los ntawm dej thiab kis tawm hauv cov khaubncaws sab nraud povtseg, nquag nchuav ntsev (ntawm 50 g per kilogram ntawm cov zaub ntsuab), dill, zaub txhwb qaib, qej cov hniav (tsis pub ntau tshaj 6 daim) thiab celery slices. Sab saum toj yuav tsum muaj cov nplooj.
- Npog cov txiv qaub ntsuab nrog lub voj voog ntoo, sab saum toj nrog rau ib qho chaw ntxhua khaub noom thiab tu teeb.
- Ib lub taub ntim ntawm pickles yuav tsum tau tawm mus rau 1 hnub hauv chav ua mov, thiab tom qab ntawd muab tso rau hauv ib chav txias. Tom qab 2 lub lis piam, cov tais yuav npaj noj.
Nws tseem ceeb heev! Yog hais tias salted nceb yog poured mus rau hauv nyias pieces ntawm horseradish keeb kwm, lub puab yuav tsis tsim nyob rau hauv lub brine.
Yees duab: Yuav ua li cas kom qab zib ntsuab qab zib
Marinating zelenushek
Mushroom marinades yog nrov rau lawv cov ntau yam. Lawv koom nrog ntau cov tais diav thiab nyob hauv qhov kawg ntawm txhua lub rooj. Peb muab rau koj ib qho yooj yim-rau-npaj, tab sis nrog ib tug tshwj xeeb saj, daim ntawv qhia.
Cov khoom xyaw
Kom ua li no, peb xav tau:
- 1 kg ntawm kab;
- 800 ml ntawm dej;
- 200 ml ntawm cov lus vinegar (9%);
- 40 g ntawm pob zeb ntsev;
- 20 grams qab zib;
- 5 peas allspice;
- 5 ntsim nyom;
- 2 nplooj yoojyim;
- foliage ntawm dub currant, Cherry, horseradish;
- dill kaus mom.
Mus saj, koj muaj peev xwm ntxiv lwm spices, uas yog tsim nyog los txhim kho kev saj. Tom qab tag nrho, greenfinches los ntawm nceb lub nceeg vaj tsis txawv los ntawm lawv tshwj xeeb saj. Yog li ntawd, nyob rau hauv cov ntaub ntawv no, koj yuav tsum tau Tshuag li ntawm ib tug zoo arsenal ntawm spices.Ua noj ua haus marinade
Daim ntawv qhia no muaj nyob rau hauv kev sib txuas tag nrho cov khoom xyaw uas tau hais, nrog rau kev zam ntawm vinegar. Lawv muab ntxiv rau dej kub npau npau thiab muab rhaub pov tseg. Tom qab 5 feeb, sib tov vinegar thiab tua qhov hluav taws kub.
Koj puas paub? Nyob rau Fabkis thaum ub, cov npau taws txwv tsis pub cov neeg pluag tuaj yeem coj los ua ke ntawm cov hav zoov hauv cov hav zoov lawv. Lawv sab laug rau lawv tus kheej. Thiab cov neeg tau tso cai rau yos hav zoov tshis thiab qee cov tsiaj txhu thiab cov tsiaj qes qes.
Tus txheej txheem ntawm pickling thiab cia
Marinating yuav ua tau nyob rau hauv ob txoj kev. Thawj ntawm lawv muab rau boiling nceb mus ncaj qha nyob rau hauv lub marinade, thiab lub thib ob - pouring nyias siav txiv hmab txiv ntoo nyob rau hauv poom. On 1 kg ntawm boiled greenfinches yuav tsum tau txog 300 g ntawm marinade. 
Ntawm no yog ib qho kev qhia ntawm theem pib ntawm theem pib rau cov pib tshiab:
- Sau cov khoom xyaw nrog marinade thiab rhaub tshaj tsawg cua sov rau 40 feeb. Nws yog ib qho tseem ceeb uas nquag siv lub pob txha thiab ua kom tshem tawm npau npau npau ntawm qhov chaw.
- Tom qab lub sij hawm teev tseg, ncuav tus txheem ntawm lub lauj kaub rau hauv sterilized jars.
- Los ntawm saum toj no nyob rau hauv txhua lub peev xwm peb ncuav tawm 1 tbsp. l zaub roj uas yuav tiv thaiv tau pwm.
- Peb kaw cov ntiv nplhaib nylon npog thiab thauj lawv mus rau qhov chaw txias qhov twg qhov kub yog nyob ntawm theem 1-6 ° C.
Koj puas paub? Qhov tseeb, toadstools tsis zoo li kev daj ntseg toadstool. Piv txwv, kom kis tau los ntawm ib tug yoov agaric, koj yuav tsum noj li 4 kg ntawm nws cov txiv hmab txiv ntoo lub cev. Tab sis muaj ib qho toadstool txaus los tua 4 cov neeg.Nco ntsoov tias ntsuab ryadovki muaj co toxins. Yog li ntawd, kom muaj kev nyab xeeb, nws yuav zoo dua rau lub khob kom txog 25 feeb thaum qhib khwb pob txha. Yog hais tias tus seam tau raug muab ntim nrog ib lub hau hlau, uas tsis paub tseeb thiab ua cim los ntawm kev ploj, tsis txhob xav muab pov tseg qhov khoom ntawd. Nco ntsoov tias cov xuab zeb sau qoob tau yog feem ntau yuav kis tau tus kab mob botulism.
Tsis txhob tawm cov kab mob phem txaus ntshai muaj peev xwm tsuas yog ntev npau. Tam sim no koj paub dab tsi yuav ua tau nrog tus sau ntawm zelenushek. Nws yog ib qho tseem ceeb uas yuav tsum tsis txhob yuam kev thaum lub sij hawm yos hav zoov. Thiab kev ntawm cov khoom tsis yog teeb meem thiab yuav nyob rau hauv lub dag zog ntawm txawm tshiab cooks tse.
