Daim ntawv qhia ntawm dej cawv nyob rau hauv tsev

Nws yog ib qhov nyuaj rau nrhiav tau ib tug txiv neej uas yeej tsis nyob rau hauv nws lub neej tsis sim cov txiv liqueur. Lub daim ntawv qhia ntawm no haus dej, raws li ib tug txoj cai, txhua tus tswv tsev yog nyob rau hauv tsis muaj hurry mus tham. Muaj ntau yam kev xaiv rau ua noj ua haus. Thiab ib tug ntawm lawv, uas yuav yuav tsum tau hais txog ib teev ntawm lub sij hawm.

Nws yuav tsum tau muab sau tseg tias hauv paus ntsiab lus ntawm ua noj ua haus liquors yuav luag tag nrho cov kwv yees li tib yam. Ua ntej, cov khoom xyaw yog tov nyob ib tug nyob ntev lub kua yog coj tuaj rau lub yuav tsum tau kub, ces nws twb txias thiab hais. Cov kab sab ntawm dab sib txawv dog dig, tab sis lub essence tseem zoo li qub.

Cherry liqueur. Lub daim ntawv qhia thawj

Yuav kom npaj qhov yuav tsum tau haus: txiv hmab txiv ntoo (txog 500 grams), 1 kg ntawm qab zib, 2 liv vodka, 1 L dej, txiv qaub kua txiv los sis hmoov, ib nrab teaspoon.

Thaum txoj kev npaj theem yuav tsum yuav tsum tau kom tshem tawm cov pob txha, raws li muaj nyob rau hauv lawv cov tshuaj lom tshuaj yuav ua rau lom kab mob. Txiv ntoo qab zib yuav tsum tau ua tib zoo mus los ntawm thiab yaug. Cov tib yuav tsum tau ua nrog rau cov nplooj, uas yog feem ntau siv rau hauv xws li dej haus cawv. Lawv ntub txaus cawv tshwj xeeb aroma.

brew cawv

Ntxiv daim ntawv qhia yuav ua noj ua haus cawv phoov. Rau lub hom phiaj no, lub thawv uas muaj cov ib tug liter ntawm dej thiab ces ntxiv mus rau lub nplooj, hais txog 170 units, thiab freed los ntawm cov pob txha berries. Yias yog muab tso rau qhov hluav taws kub, coj rau ib tug boil thiab ces languished rau hais txog ib tug peb lub hlis twg ntawm ib teev. Ces, lub sib tov yuav tsum ntws thiab ncuav mus rau hauv nws ib tug kilo ntawm qab zib. Tom qab ntawd lub lauj kaub dua ib zaug xa mus rau qhov hluav taws kub, coj rau ib tug boil thiab tua. Tom qab tshem tawm txhua qhov hnoos qeev txiav txim nws pes tsawg npaum li cas ntawm qab zib. Tom qab ib co hlub ntau qab zib, thaum lwm tus neeg - tsawg tej dej qab zib.

Thaum lub qab zib phoov tau txias kiag li, nws yuav tsum tau poured mus rau hauv ib tug peb-liter raj mis thiab ntxiv tsawg kawg yog ob litres ntawm high-zoo cawv. Nws yuav ua tau raws li zoo tib yam vodka thiab tsev brew. Preferred Fortress - 40 degrees. Yuav kom neutralize lub cawv tsw ntxiv ib nrab diav txiv qaub kua txiv los sis acid, txawm hais tias qhov no yog tsis tsim nyog.

Sim!

Rau ntawm no theem nws yog twb tau sim cov txiv liqueur nyob rau hauv tsev. Lub daim ntawv qhia yuav ib co insistence. Thaum nws yog txaus siab lub cawv acquires ib tug kuas saj, nplua nuj tsw thiab yoojyim ib tug taws kub nnyiab ya. Kws txawj pom zoo kom haus dej hais tsawg kawg yog ib lub hlis rau nws zoo zoo tuaj. Txawm li cas los, rau siab tshaj plaws qhia tawm ntawm saj thiab aroma ntawm zaum kawg tsim ntawm raug tsim nyog yuav tsum tau tshwj tseg rau tag nrho lub xyoo. Qhov no txoj kev yog siv mas tam sim no cov txiav txim no dej cawv.

Qhov thib ob xaiv

Qhov thib ob daim ntawv qhia qhob cawv ntawm txiv ntoo qab zib sib txawv me ntsis. Yuav kom npaj qhov yuav tsum tau 2 kilos ntawm txiv ntoo qab zib thiab qab zib, raws li zoo raws li 1.5-2 liv cov vodka. Yuav kom muab lub haus dej ib tug tshwj xeeb tsw, koj muaj peev xwm siv ib me nyuam diav ntawm hauv av cinnamon thiab txiv kab ntxwv zest. Berries yuav tsum mus los ntawm thiab yaug nyob rau hauv khiav dej. Ces nco ntsoov tshem tawm cov lawv los ntawm cov pob txha. Ces lawv mus ncaj nraim rau peb-liter hub thiab sau ib kilogram ntawm qab zib. Tom qab ntawd, lub raj mis ntawm vodka nchuav ib nrab ntim los yog brew. Lub peev xwm ntawm kev them thiab ub no rau daim ntawv no mus txog rau lub lim tiam, muaj kev tiv thaiv los ntawm ncaj qha tshav ntuj.

Kub thaum lub sij hawm laus yuav tsum tsis pub tshaj 25 degrees. Tom qab lub tam sim no kua yuav tsum ntws. Tej zaum nws yuav tsum tau prodelyvat tsim nyog ob peb lub sij hawm, kom txog thaum lub haus yuav tsis tau txais transparency. Ces, nyob rau hauv lub peev xwm ntawm qhov seem uas muaj nuj nqis ntawm qab zib thiab dej caw. Tom qab ntawd lub preform yog pauv mus rau ib lub lauj kaub thiab rhuab tshaj li tsawg tshav kub tsis boiling.

Tom ntej no liqueur daim ntawv qhia yuav rov qhua rau haus yog txig pob tshab thiab tau ib tug zoo nkauj xim. Tom qab hais tias, nws yuav tsum mus rau lub raj mis thiab ua tib zoo resealed. Nws yog pom zoo kom mus nias rau qhov dej cawv txog thaum nws yog kiag li npaj txhij rau txog 30 hnub, tab sis koj muaj peev xwm siv nws ua ntej.

Tshem tawm cov pob txha los yog tawm?

Yog hais tias lub haus dej yog yuav tsum noj tam sim ntawd tom qab ua noj ua haus, cov txiv ntoo qab zib muaj peev xwm ua tau, thiab txawm yuav tau tawm hauv lub qho to. Lub fact tias lawv yuav pib faib tshuaj lom tshuaj tsuas yog tom qab heev Txoj kev lis ntshav, tshwj xeeb yog nyob rau hauv dej cawv. Yog li ntawd, rau qhov dov ntawm jams, stewed txiv hmab txiv ntoo thiab, ntawm chav kawm, liquors yog ntseeg tau pom zoo kom tshem tau ntawm lub noob. Tab sis yog hais tias tus khoom yuav siv tau yuav luag tom qab ua noj ua haus, cov kev yog tsis nqi nws. Tseeb, nyob rau hauv cov ntaub ntawv no, cov pob txha yog tsuas pab txhawb tus saj thiab aroma, muab cawv almond tart sau ntawv.

Nyob rau hauv ceev

Los ntawm txoj kev, thaum nws lub qhov ntswg mus rau ib tug success nrog caw poj niam, lub zoo meej xaiv thaum xaiv cawv yuav txiv liqueur. Lub daim ntawv qhia rau cov dej haus, uas tsis yuav tsum tau tsoos Txoj kev lis ntshav, muaj ib tug ib nrab-liter mos vodka, 500 grams ntawm cov lws suav txiv hmab txiv ntoo-, kwv yees li tib yam cov suab thaj thiab 100 ml dej.

Ua noj ua haus

Pre yuav tsum npaj ib lub lauj kaub peev xwm ntawm tsis tsawg tshaj li ob liters. Txiv ntoo qab zib yuav tsum tau zoo heev ntxuav, sib cais los ntawm lub qia thiab nplooj. Nws yuav tsum tau nco ntsoov hais tias hais tias nws yog tsis tsim nyog los tshem tawm cov pob zeb. Berries yog immersed nyob rau hauv ib tug yias, sau nrog piam thaj thiab sau nrog dej. Peev Xwm yog tsim nyog los muab tso rau hauv ib tug qeeb hluav taws. Nyob rau hauv kub qab zib pib rau yaj. Qhov loj tshaj plaws - tsis txhob coj cov kua rau ib tug boil. Thaum lub syrup pib tso vapors yuav tsum tig tawm lub tshav kub thiab cia nws mus txias lawm. Qhov no yog ua raws li los ntawm filtering. Rau lub hom phiaj no nws yog yooj yim siv ib tug theem nrab screen los yog ib tug huv gauze. Tom qab txias, lub syrup yog lim ob peb lub sij hawm. Thiab koj yuav tsum nyem qhov kua txiv los ntawm cov seem txiv ntoo qab zib. Nws tom qab kuj yuav tsum kom huv si ntws thiab ntxiv mus rau qhov yooj yim phoov.

Cov theem kawg

Ntxiv daim ntawv qhia cawv yuav re-cua sov rau cov resultant kua rau ib tug kub tsis tsawg tshaj li 60 degrees. Yog hais tias tus nqi ntsuas los ntawm ib yam dab tsi, koj yuav tsum ua kom pom tseeb rau hauv lub ncus. Lub kua yuav tsum tau kub, tiam sis tsis boiling dej. Ntxiv mus, lub syrup kub ntawm hais tias haus dej haus cawv tsim nyog mus ncuav rau. Ces yuav luag npaj txhij mus haus dej haus ua tau tsuas yog txias thiab sau nws lub peev xwm nyob rau hauv uas nws yuav coj mus rau lub rooj.

Guests, tshwj xeeb tshaj yog cov poj niam qhua, yuav hlub tus txiv liqueur nyob rau hauv tsev. Daim ntawv qhia, ntawm chav kawm, assumes tsawg kawg yog ib tug luv luv lub sij hawm Txoj kev lis ntshav. Txawm li cas los, nyob rau hauv cov ntaub ntawv no nws tsuas yog tsim nyog los haus dej haus Acquired xim saturation. Txwv tsis pub tsw cawv npaj raws li hauv daim ntawv qhia, yog txaus tsim.

Lwm vas nthiv zaub mov xaiv

Qhov kev xaiv no yog nyob rau hauv ceev yuav tsis yuav tsum tau ntau lub sij hawm. Daim ntawv qhia ntawm dej cawv thiab nws muaj heev loj thiab heev siav txiv ntoo qab zib. Nws yuav yuav tsum tau ntau npaum li raws li peb cov kilograms. Feeb xaiv tag nrho lawm berries yog cais los ntawm lub qia thiab ua tib zoo ntxuav. Cov pob txha tsis tas yuav muab tshem tawm - lawv yuav tshwj xeeb tshaj yog tshuaj tsw qab lws suav liqueur (tsev).

Daim ntawv qhia rau tom ntej no ib. Nws yuav tsum tau lwm 2 kg suab thaj thiab ib tug liter ntawm vodka. Nyob rau hauv ib saucepan ntawm tsis tsawg tshaj li peb litres tog berries. Nyob rau sab saum toj ntawm lub txiv ntoo qab zib yog tsim nyog los sau ib nrab ntawm cov nqi ntawm qab zib. Thaum lub txiv hmab txiv ntoo kua txiv yuav tso cai, nws yog tsim nyog los muaj xws li ib tug heev qeeb hluav taws. Qab Zib yuav maj mam yaj, thiab dej yuav tsim ntau thiab ntau. Nws li npaj qhob cawv.

Daim ntawv qhia yuav nws lub resulting phoov nrog 0.5 L ntawm vodka. Tab sis ua ntej ntawd, cov kua yuav tsum tau sib cais los ntawm lub berries, nyem kua txiv los ntawm lawv thiab ib tug me ntsis txias nws. Yog hais tias koj xav mus cawv yog tuab, nws yog ua tau rau preform tsis percolate. Nyob rau hauv lwm cov ntaub ntawv yuav tau siv ib tug sab cib los yog cheesecloth. Ces, pob tshab thiab mos mos yuav txiv liqueur (tsev).

Lub daim ntawv qhia yuav re-cua sov lub syrup yog twb nws nrog haus dej haus cawv. Tso ob lub sij hawm rau lub lauj kaub on tsawg tshav kub, yuav tsum ncuav rau hauv lub workpiece seem qab zib. Yog hais tias koj xav mus haus dej haus ib yam nkaus thiab tau muab cov cawv, ces ib tug ib nrab-liter ntawm vodka yog ntxiv nyob rau ntawm no point. Rau lovers ntawm muaj zog cawv liqueurs xav tau mus ncuav rau hauv lub twb chilled kua. Thaum lub sij hawm cov cua kub, lub qab zib yog kiag li melted. Tsis boiling, tshem tawm los ntawm tshav kub lws suav liqueur. Lub daim ntawv qhia ntawm no haus dej yog heev yooj yim, thiab cov yuav txaus siab rau nws cov aroma thiab saj.

xaus

Cherry liqueur - yog lub cawv haus, uas yuav tsum tau hu ua tiag tiag qab. Uas yog vim li cas nws yog li ntawd fond ntawm lub ncaj ncees ib nrab ntawm noob neej.