Marinated patissons - ib qho zoo heev lwm rau dib

Feem ntau ntawm peb cia li hlub tsib zaub. Ntawm lawv, feem ntau nrov yog cucumbers, tab sis muaj ib yam khoom uas yuav ua tau ib qho zoo heev rau kev txuag preservation. Marinated patissons muaj ib qho zoo heev saj thiab aroma. Lawv tuaj yeem yog ib qho ntawm cov khoom noj txom ncauj zoo tshaj plaws hauv peb cov rooj. Yuav ua li cas yuav ua noj Marinated taub rau lub caij ntuj no?

Ntsim daim ntawv qhia

Yuav tsum npaj hom kev txuag no, nws yog qhov yuav tsum tau siv cov khoom xyaw nram qab no (muab xam rau 1-litre): 2-3 patissons nrog kev sib tw nqaij, 2 grams horseradish nplooj, 10 grams parsley thiab celery, 15 grams dill, av liab kua txob, 3 cloves ntawm qej, 2 tsp. Qab zib thiab ntsev, Bay nplooj, 50 ml ntawm vinegar. Yog hais tias qhov kev kawm, siv cloves, allspice, cinnamon (mus saj).

Cov cuab yeej ntawm kev ua noj lub patissons: zaub raug ntxuav, txiav tawm peduncles, thiab ces blanchs lawv nyob rau hauv boiling dej rau 5 feeb. Tom qab ntawd lub scallops yog dipped nyob rau hauv dej txias. Rau marinade, noj 400 ml ntawm dej. Nws pours tawm suab thaj thiab ntsev. Cov tshuaj yog boiled rau 10 feeb, tom qab uas 50 ml ntawm 9% vinegar yog ntxiv rau nws. Marinated patissons yog tshwj xeeb tshaj yog six yog tias lawv raug txiav tsis dhau loj loj. Nyob rau hauv qab ntawm ntxuav jars muab kom zoo zoo ntxuav spices thiab tshuaj ntsuab, thiab ces tightly sliced tws txog mus rau lub sab saum toj. Npaj nyob rau hauv no txoj kev poom tau sau nrog marinade (80 ° C), npog lawv nrog hau thiab muab tso rau hauv ib tug loj saucepan nrog warmed dej (70-80 ° C). Tom qab nws boils, lub rhawv zeb yog sterilized rau 15 feeb. Cov kaus poom uas dov yog dov thiab muab rau kev npaj txuag-ua preservation. Lawv muab tso rau hauv ib qho chaw txias, vim hais tias ntev-txias marinated patissons yuav ua mos. Rau daim ntawv qhia no, koj siv tau tsis tsuas yog pieces ntawm loj patissons, tab sis kuj me me txiv hmab txiv ntoo uas haum yooj yim rau hauv lub hub. Xws li txoj kev txuag yuav ua haujlwm ua kom zoo nkauj ntawm lub rooj, vim tias cov zaub no muaj qhov sib txawv heev.

Marinated patissons tsis muaj sterilization

Muaj ntau cov tebchaws uas xav tias kev txuag yog txoj kev ua thiab kev siv sijhawm. Ib qho yooj yim foundations yog tias nws tsis yog tsim nyog rau sterilize pickled patissons. Cov nram qab no daim ntawv qhia rau ib tug qab noj khoom txom ncauj los ntawm cov tej daim me me ntawm txiv hmab txiv ntoo los yog zaub yuav sai sai paub tab los npaj kev txuag, uas yuav tsum tau khaws cia rau heev ib tug ntev lub sij hawm. Rau qhov nws npaj, koj xav tau cov khoom nram qab no: 1 kg ntawm me me patissons, dub kua txob thiab fragrant (2-4 pieces), 10 grams ntawm dub currant nplooj, 10 grams ntawm horseradish nplooj, 10 grams tarragon, 20 g ntawm dill, 1 l dej, 20 grams Qab zib, 50 g ntawm ntsev, 150 ml ntawm 9% vinegar.

Technology ntawm kev npaj ntawm kev txuag: lub scallops yog ntxuav, ntxuav lawv los ntawm lub soj caum, txiav tawm rau sab saum toj. Cov zaub tso rau hauv cov kaus poom, nyob rau hauv qab ntawm uas yog pre-laid spices thiab spices. Lawv tuaj yeem hloov tau qee txheej ntawm patissons. Dej tau coj mus rau ib lub rhaub thiab muaj cov zaub rau 5-6 feeb, tom qab uas nws tau muab nchuav rau hauv ib lub thawv cais thiab khaw dua. Cov txheej txheem no yuav tsum tau ua 3 zaug. Tom qab ntawd ntsev, qab zib thiab vinegar yog ntxiv rau lub ncuav thiab poured rau hauv poom, uas dov li, muab thiab muab tso rau hauv ib qhov chaw txias rau txias.