Yuav ua li cas npaj pickled peppers nrog cabbage thiab carrots?

Pickled Bulgarian kua txob yog ib tug heev noj qab haus huv thiab cua delicacy. Xws li salting yog zoo rau txhua pluas noj.

Los npaj qhov khoom no, cov zaub yog soaked nyob rau hauv brine, uas muaj dej, qab zib, ntsev, tshuaj ntsuab thiab ntau yam spices. Kua txob txob tau muab khaws cia los ntawm nws tus kheej thiab ua ib feem ntawm cov zaub platter.

Niaj hnub no peb yuav qhia rau koj seb qhov no zoo nkauj zaub nyob rau hauv nws daim fermented yog tseem ceeb thiab qhia qhov zoo tshaj plaws recipes rau nws npaj. Peb kuj pom zoo kom saib xyuas cov duab yeeb yaj kiab ntawm no lub npe.

Peculiarities ntawm fermentation

Kub kua txob, nyob rau hauv sib piv rau Sweet Bulgarian, feem ntau yog kvass, los ntawm nws tus kheej, tsis muaj tshwj xeeb additives. Tsis tas li, nws yog ib qhov ua tau kom tsis txhob tso kua zaub nrog kua txob me me txawm tias tsis muaj brine. Nrog paprika thiab lwm yam qab zib ntau yam ntawm no zaub, qhov no ntawm txoj cia ntawm tsis pub.

Nyiaj pab thiab raug mob

Tus nqi ntawm cov calorie ntau ntau hauv cov kua txob Bulgarian yog nyob ntawm cov khoom xyaw uas siv los ua cov brine. Qhov nruab nrab, qhov no xam ntawm 44 mus rau 70 kcal ib 100 grams ntawm cov khoom tiav. Cov tshuaj tua kua txob ua kua dej tau muab coj los ua nrog rau cov zaub mov kub thiab txias txias, nyob ib leeg los yog ib feem ntawm cov khoom txom ncauj.

Kev noj kua zaub kua muag coj tau zoo rau cov tib neeg lub cev. Qhov tseeb yog hais tias thaum lub sij hawm npaj ntawm no lub tsev-tsim pickling, lub vitamin muaj pes tsawg leeg ntawm cov zaub tseem nyob li qub thiab tsis hloov mus hloov.

Bulgarian kua txob yog nplua nuj nyob rau hauv:

• vitamin C;
• biotin;
• hlau;
• vitamin B.

Nws muaj cov zaub mov tsim nyog rau cov metabolism hauv cev thiab lub cev muaj nuj nqi. Cov khoom no tuaj yeem tsim kev puas tsuaj rau cov neeg uas muaj ntau hom kab mob ntawm ob lub raum, lub siab thiab txoj hnyuv. Cov zaub mov noj tsis haum rau cov me nyuam, cov poj niam cev xeeb tub thiab cov niam tsev laus.

Yuav ua li cas xaiv ib tug zaub?

Thinly peppers nrog ib tug maub ntsuab tsos nqaij daim tawv rau cov keeb tsis haum. Rau fermentation, ripe, fleshy txiv hmab txiv ntoo yog npaum li cas uas muaj ib tug greenish-daj, txiv kab ntxwv los yog maroon-xim liab.

TSEEM CEEB: Bulgarian kua txob yuav tsum muaj ib qho sweetish saj. Rau salting yuav tsum xaiv tsuas yog si tau zaub, yam uas tsis muaj rot thiab me ntsis.

Cov kauj ruam los ntawm cov lus qhia qhia txog yuav ua li cas ntxim rau lub caij ntuj no

Bulgarian kua txob yuav qaub tag nrho, uas yog, tsis txiav qhov tseem ceeb tawm ntawm nws nrog noob, los yog ua ntej salting, ua tib zoo tshem tawm hauv nrog nrog ib tug riam. Nyob rau hauv dab tsi daim ntawv sau no cov khoom, lub hostess txiav txim siab rau nws tus kheej.

Tag nrho

Rau qhov kev npaj ua hauv tsev yuav tau:

• piam thaj - 4 tbsp. dais;
• dill thiab parsley - 1 pawg loj loj;
• dej - 1, 5 liv dej;
• qej - 1 lub taub hau;
• coarse ntsev yog tsis enriched nrog iodine - 1.5 tbsp. dais;
• spices: cloves, cinnamon, hauv av kua txob - mus saj.

Zoo-ripened, si tau zoo dua txiv hmab txiv ntoo yog ntxuav ntxuav thiab kev ua tiav ntawm cov pob zeb hauv tsev yog pib:

1. Zaub ntsuab yog txiav mus rau hauv loj pieces nrog ib tug riam, thaum qej yog muab tso nyob rau hauv ceev on lub qej xovxwm, ces ob qho tag nrho cov khoom xyaw yog tov nyob rau hauv ib lub tais.
2. Bulgarian kua txob txheej raug muab tso rau hauv qab ntawm lub thawv uas nws yuav muab khaws cia, ib ntus nrog nws sib tov ntawm cov zaub ntsuab thiab qej. Cov txheej txheem rov qab ua kom txog thaum lub taub ntim puv los yog cov khoom siv raw khoom noj kom tiav.
3. Tam sim no koj tau npaj mus rau qhov kev npaj ntawm brine. Ua li no, muab tshuaj lom, qab zib thiab ntsev rau hauv dej npau npau. Tom qab dej npau npau 5-10 feeb, lub brine tau txais yuav tsum pub kom txias txog 35 degrees. Tsuas yog tom qab no, lub resulting tshwm sim yog poured rau hauv ib lub taub ntim ntawm peppers. Nws yog ib qho tseem ceeb tias tag nrho cov txiv hmab txiv ntoo yog them nrog kua.
4. Tom qab cov dej tso, lawv khaws ib lub taub ntim hauv tsev qhob cij qab zib rau ob peb hnub nyob rau hauv chav tsev sov nyob rau hauv lub yoke. Tom qab 5-6 hnub, lub workpiece tuaj yeem xa mus rau hauv qab daus. Kua txob yuav npaj kom txhij rau hauv ib nrab mus rau ob lub hlis.

Qhov no daim ntawv qhia yog haum rau fermenting peppers nyob rau hauv tej lub ntim haum., nws yuav ua tau:

• ntoo keg ntoo;
• enamel lossis yas thoob yas;
• peb-liter hub.

TSWV: Kev xaiv ntawm ib lub khob ntim khoom haum nyob ntawm qhov ntau ntawm cov khoom yuav tsum tau salted thiab txoj kev khaws cia. Nyob rau hauv lub countryside, qhov twg yuav luag txhua tsev neeg muaj ib tug cellar, pickling yog heev yooj yim mus cia nyob rau hauv tej kas tham.

Ua noj daim ntawv qhia nrog Cabbage

Pickled peppers nrog cabbage tau npaj nyob rau hauv thoob yas. Lub tank ua ntej salting xav tau kev ntxuav, thiab nws yog zoo dua mus scald nrog boiling dej. Cov khoom xyaw hauv qab no yuav tsum tau npaj cov ntawv qhia:

• Bulgarian kua txob - 1 kilogram;
• cabbage - 1 kilogram;
• ntsev - 2 tbsp. dais;
• piam thaj - 2 tbsp. dais;
• dej - 2 liv dej;
• spices - mus saj.

1. Ua li no, txiav los ntawm cov txiv hmab txiv ntoo nrog cov noob. Thiab ces sau txhua kua txob finely tws dawb cabbage.
2. Tom qab ntawd, cov khoom ua si peppers nyob hauv txheej txheej raug muab tso rau hauv ib lub taub ntim, sau qhov chaw nruab nrab ntawm cov txiv hmab txiv ntoo, cabbage.
3. Tam sim no koj tuaj yeem noj ntsev. Ua li no, qab zib, ntsev thiab spices (nplooj nplooj, kua txob hauv av, cloves, cinnamon) raug muab tso rau hauv lub lauj kaub npau npau.
4. Tom qab brine tau txias mus rau 35 degrees, lawv muaj peev xwm ncuav lub zaub. Nws yog ib qho tseem ceeb tias cov kua txob yog ua tiav nrog kua.
5. Tom qab ntawd, the workpiece yog them nrog cov ntaub so huv thiab muab tso rau hauv lub siab hauv chav tsev sov.
6. Hauv ib lub lim tiam, cov khoom yuav tsum muab xa mus rau qhov chaw txias kom txias.

Nws yog ua tau rau kom sai li tus txheej txheem ntawm salting npaj, yog hais tias vinegar ntxiv rau brine, nyob rau hauv tus nqi ntawm 50 ml ib 2 liv dej.

Saib cov yees duab txog kev sau qaub sauerkraut hauv Bulgarian kua txob:

Nrog carrots

Salting Sweet peppers yuav ua tau nrog carrotsRau qhov no, koj yuav tsum tau grate nws on ib coarse grater, thiab ces khoom cov txiv hmab txiv ntoo ntawm Bulgarian kua txob nrog nws. Qhov tag nrho ntxiv ua noj txheej txheem yog zoo tib yam rau salting ntawm Bulgarian kua txob thiab cabbage. Rau cov brine noj:

• ntsev - 2 tbsp. dais;
• piam thaj - 2 tbsp. dais;
• dej - 2 liv dej;
• spices - mus saj.

Muaj cov zaub mov txawv uas ob qho tib si zaub fermented tag nrho los yog carrots yog txiav mus rau hauv loj pieces. Tus txheej txheem ntawm ua noj ua haus no delicacy tsis ntau sib txawv ntawm cov classic.

Tag nrho ua ke

Heev six tswb peppers, yog tias pickled nrog carrots thiab cabbage. Cov khoom xyaw uas yuav tsum muaj:

• carrots - 1 kilogram;
• cabbage - 1 kilogram;
• Bulgarian kua txob - 1 kilogram;
• ntsev - 2 tbsp. dais;
• piam thaj - 2 tbsp. diav.

Cov txheej txheem ua noj ua haus pib nrog cov kauj ruam nram qab no:

1. Lub cabbage yog tws, tab sis tsis dhau ntiav, thiab lub carrot yog grated on ib coarse grater, tom qab uas lawv yog tov nyob rau hauv ib tug tob enamel lub tais.
2. Ntsev, qab zib thiab cov txuj lom yog ntxiv rau cov kua zaub tov. Tom qab ntawd, koj yuav tsum tau tos lub kua txiv los ntawm cov zaub kom tsum drained thiab muab tso cia.
3. Cov kua txob raug muab ntxuav los ntawm cov tub ntxhais thiab tau ntim cov kua qaub thiab carrots, thiab muab tso rau hauv qab ntawm lub tank, uas tsim los khaws cia hauv tsev neeg. Tag nrho cov dawb qhov chaw nruab nrab ntawm lub txiv hmab txiv ntoo stuffed yog ntim nrog ib tug sib tov ntawm carrots thiab cabbage. Tom qab ntawd, tib txoj kev uas kis tau ib txheej tshiab.
4. Tom qab lub taub ntim puv lawm, cov kua txob raug muab nchuav nrog cov kua txiv hmab qeeg los ntawm cov zaub ntug hauv paus thiab cov pob kws sib tov. Yog hais tias cov kua tsis txaus, koj tuaj yeem dilute me ntsis ntawm ntsev thiab suab thaj hauv cov dej sov so thiab ntxiv brine rau lub preform.
5. Zaub yuav tsum npog nrog ib daim ntaub huv huv thiab muab siab rau lawv. Lub thauv ntim nrog lub thom khwm cia sov so rau 7-10 hnub thiab tom qab ntawd coj mus rau cellar rau cia.

Dab tsi lwm cov zaub ntxiv tau kuv ntxiv?

Nyob rau hauv pickled peppers, koj muaj peev xwm ntxiv ntau xws zaub:

• ntsuab txiv lws suav;
• noob nplooj ntoo;
• kub kua txob;
• taub dag.

Cia

Khaws cov kua txob tso rau hauv qhov chaw txias.. Cia cov chav thiab cellars yog zoo haum rau qhov no.

Kuv siv tau cov tais diav dab tsi?

Pickled kua txob yuav siv tau los npaj ntau yam tais diav. Cov no tuaj yeem yog:

• zaub nyoos nrog nqaij thiab pickled nceb noj;
• zaub soups;
• borsch

Xaus

Txhua tus niam tsev tuaj yeem noj cov tshuaj hauv tsev, siv cov zaub mov uas tsis nco qab ntawm peb cov pog. Nrog kev pab ntawm pickled zaub koj muaj peev xwm diversify cov ntawv qhia zaub mov txhua hnub.. Xav tias tsuas yog ntuj preservatives yog siv rau hauv tsev salting, nws yog ib qho yooj yim xaus rau hais tias lawv yog cov tseem ceeb ntau tshaj li lub Hoobkas khoom.