Txiv quav ntswv nyoos marinated: zaub mov txawv

Tsib cov txiv hmab - nws yog qab sab zaub mov mus rau ntau yam tais nqaij, raws li zoo raws li ib tug indispensable feem ntawm cov cheese phaj thiab tus naas ej qhwv "Provence". No tais ib tug zoo tart tsw uas yog heev menyuam los ntawm gourmets. Nyob rau hauv tas li ntawd, pickled txiv hmab yog feem ntau siv rau qhov kev npaj ntawm txiv hmab txiv ntoo khoom qab zib. Yuav kom kawm tau li cas los tsim no exquisite tais, thiab peb mam li tham nyob rau hauv no tsab xov xwm.

Tsib txiv hmab boycott nrog cinnamon. cov khoom xyaw

Hnub Ci berries, ntawm chav kawm, lub ntsiab muaj ntawm peb cov tais diav. Lawv yuav tsum loj txaus mus nrhiav spectacular rau lub phaj. Tab sis tseem yooj yim rau noj txiv hmab marinated laws ntawv, yog li ntawd koj yuav muab nyiam rau, thiab me me kawm ntawv.

cov khoom xyaw:

• Txiv quav ntswv nyoos - 1 kilogram;
• -700 ml ntawm dej;
• Vinegar (wine los yog balsamic) - 80-100 milliliters;
• qab zib (dua li xim av) - 300 grams;
• ntsev - 10 grams;
• clove - 8 daim;
• Cinnamon - 1-2 daim.

Tsib txiv hmab boycott nrog cinnamon. txoj kev ntawm kev npaj

1. Ua ntej ntawm tag nrho cov, ib Rev ntawm cov txiv hmab yuav tsum tau rinsed kom huv si thiab ua txhaum nrog lawv tag nrho cov berries. Nws yuav ua tau ib tug khub ntawm txiab txiav me me pawg ntawm peb los yog plaub rau txhua txiv hmab raws li xav.
2. Ntxiv mus, nyob rau hauv ib tug huv, qhuav thawv yuav tsum tau muab tso rau txuj lom - clove buds thiab cinnamon sticks.
3. Tom qab hais tias, lub iav ntim yuav tsum nteg lub txiv hmab boycott.
4. Ces yuav tsum tau siav marinade. Yuav kom qhov no kawg nyob rau hauv boiling dej yog tsim nyog los haj yam ua rau ntsev thiab suab thaj.
5. Tam sim no lub lauj kaub nrog rau cov kua yuav tsum tau muab tshem tawm los ntawm lub tshav kub thiab ncuav rau hauv lub vinegar mus rau hauv nws.
6. Tom ntej no kub marinade yuav tsum sau mus rau hauv rhawv zeb nrog txiv quav ntswv nyoos thiab muab lawv sterilized ntawm ib tug kub ntawm 85 degrees. Ntxiv mus, ib nrab-liter thawv yuav tsum tau steamed 20 feeb liter - 30 feeb, thiab peb-liter - 50 feeb. Yog hais tias siv rau lub kom tsis muaj menyuam ntawm ib tug microwave qhov cub, lub sij hawm ua muaj peev xwm yuav raug muab txo los ntawm ib nrab.
7. Tam sim no lub tsev nyiaj yuav tsum yob npog, tig thiab tawm mus txias nyob rau hauv ib tug sov so qhov chaw. Peb hnub tom qab, pickled txiv hmab yuav tsum tau npaj rau siv.

Dawb tsib cov txiv hmab. povntawv ntawm

Yuav kom npaj no tais, koj yuav tsum muaj cov nram qab no cov khoom xyaw:

• txiv quav ntswv nyoos - 200 grams;
• allspice - tsib taum mog;
• Bay nplooj ntoos - ib daim;
• cinnamon - ib tug stick;
• Carnation - peb cos;
• Vinegar 9 feem pua - 20 ml;
• dej - ib khob;
• ntsev - ib nrab diav;
• Qab Zib - ob yeem (tshuaj yej).

Dawb tsib cov txiv hmab. txheej txheem ntawm kev npaj

1. Ua ntej koj yuav mus ntxuav thiab qhuav lub grapes. Ntxiv mus, nws yuav tsum tau muab faib mus rau hauv pawg ntawm peb los yog plaub berries nyob rau hauv txhua thiab sau lawv ib nrab-liter sterilized hub.
2. Qhov no yog ua raws li los ntawm hau marinade. Rau lub hom phiaj no, dej yog tsim nyog los sib tov tag nrho cov txuj lom thiab tso cai rau cov uas ua sib tov rau hau. Ces koj yuav tsum extract cov kua los ntawm lub Bay nplooj ntoos thiab cinnamon.
3. Tom qab ntawd, nyob rau hauv ib hub ntawm txiv hmab yuav tsum ncuav boiling marinade thiab vinegar.
4. Tom ntej no tsib cov txiv hmab yuav tsum qaws lub hau, tig thiab txias. Cia lub resulting yuav tsum tau kho nyob rau hauv lub tub yees.

Feem ntau qhov no tais yog infused txhua lub limtiam. Txawm li cas los, tom qab tsib hnub, nws ua ib tug qab saj thiab aroma. Qhov no txoj kev koj yuav ua tsis tau tsuas yog cov dawb tsib cov txiv hmab. Lub daim ntawv qhia hais tias tsi kaj berries yuav tsum tau tov nrog dub. Ces tus tais yuav tau txais ib tug zoo liab xim.

Txiv quav ntswv nyoos nrog mustard rau lub caij ntuj no. khoom

Tsib cov txiv hmab rau hauv lub caij ntuj no yuav tsum npaj kom txhij nyob rau hauv ntau txoj kev. Ib tug ntawm lawv yuav siv cov mustard. Nrog nws, tus saj ntawm ib tug tshwj xeeb ntsim phaj. Rau no daim ntawv qhia, nws yog zoo dua mus xaiv txiv hmab boycott nrog tuab daim tawv nqaij thiab crispy loj berries. Piv txwv li, tsim teeb lig ntau yam ntawm Kesh. Number of kaus poom txiv hmab leej twg yuav txiav txim rau nws tus kheej. Tab sis nws yuav tsum tau borne nyob rau hauv lub siab hais tias ib tug kilogram ntawm berries yuav tsum haus 750 milliliters ntawm filling.

Cov khoom xyaw rau cov marinade:

• qab zib - ob kilograms;
• dej - kaum litres;
• acetic acid - 200 g;
• Carnation - tsib grams;
• mustard - kaum grams;
• Cinnamon - 15 grams;
• Bay nplooj ntoos - kaum grams;
• allspice - 15 grams.

Txiv quav ntswv nyoos nrog mustard rau lub caij ntuj no. daim ntawv qhia rau

1. Ua ntej koj yuav tsum tau ntxuav tus sau cov pawg ntawm puas berries, ua tib zoo ntxuav tus so ntawm lub txiv hmab txiv ntoo thiab muab tso rau lawv nyob rau hauv cov rhawv zeb.
2. Tom ntej no koj yuav tau boil lub marinade. Ua li no, sib tov nyob rau hauv dej tag nrho ntawm cov saum toj no cov khoom xyaw thiab boil lawv kom huv si.
3. Tom qab no, ncuav lub txias sau yav tom ntej peb tsib cov txiv hmab. Daim ntawv qhia ntawd hais tias sab saum toj marinade zoo ncuav ib nyias txheej ntawm roj, li ntawd nws tsis ua them nrog pwm.
4. Ces tus ntug dej muaj rau yob nrog lub dawb paug hlau hau. Ntxiv mus, nrog berries thawv yuav tsum tau xa mus rau cia nyob rau hauv lub qab daus, cellar los yog lwm yam txias thiab qhov chaw tsaus.

Zoo siv raws li ib tug qhia txog yam tshiab Lub caij ntuj no nyias ntawm pickled txiv hmab rau hauv lub caij ntuj no. Cov kaus poom zaub qhwv yuav tsum tshwj xeeb cua thiab zoo nkauj, Yog hais tias koj ntxiv mus rau nws lub ntsim kaus poom berries.

Txiv quav ntswv nyoos nrog mint thiab rosemary. Yuav ua li cas koj yuav tsum tau

Nws yog hais tias tsib cov txiv hmab rau hauv lub caij ntuj no, daim ntawv qhia ntawm uas yog xam nyob rau hauv no tsab xov xwm no zoo heev rau cov kaus poom tau cov txiv ntseej. Zoo li nws los yog tsis, koj yuav tau saib koj tus kheej uas yuav npaj nws rau nram qab no txoj kev. Ua li no koj yuav tsum muaj cov nram qab no cov khoom:

• txiv quav ntswv nyoos (raisins) - 400 grams;
• tshiab qhiav - 10 grams;
• Bay nplooj ntoos - ib tug los yog ob daim;
• Dub kua txob (kua txob) - ib tug peb lub hlis twg ntawm ib tug me nyuam diav;
• Dried rosemary - ib nrab ib diav;
• dej - 200 ml;
• qab zib - 100 grams;
• vinegar, 9 feem pua - tsib dia;
• Dried mint - ib diav (tshuaj yej).

Txiv quav ntswv nyoos nrog mint thiab rosemary. Yuav ua li cas mus ua noj

1. Thawj tsim nyog los npaj ib tug marinade - haus qab zib rau hauv dej, vinegar, rosemary, Bay nplooj ntoos, mint, kua txob thiab qhiav. Tom qab uas koj xav tau cov kua kom txias.
2. Qhov no yog ua raws li los ntawm ntxuav txiv hmab, txhua txiv hmab txiv ntoo nyob rau hauv ob peb qhov chaw rau chob nrog ib tug pas dig hniav thiab muab tso rau hauv sterilized hub. Muaj koj yuav ntxiv ib sprig ntawm tshiab thyme los yog rosemary.
3. Tom qab hais tias, cov nqaij nyoos khoom mus rau ncuav txias down marinade thiab yob npog.

Tam sim no uas koj paub yuav ua li cas Pickle txiv hmab rau hauv lub caij ntuj no. Qhov saum toj no daim ntawv qhia yuav tsum muaj ib tug zoo kev pab rau tej niam tsev. Bon Appetit!