Txiv moj coos nyob rau hauv phoov - qab npaj rau lub caij ntuj no

Txiv moj coos nyob rau hauv phoov yuav conserved nyob rau hauv ntau txoj kev. Niaj hnub no peb saib qhov nyuaj thiab feem ntau txoj kev rau realization ntawm uas tsis yuav tsum tau ntau lub sij hawm.

Qab thiab qab zib pears nyob rau hauv phoov: daim ntawv qhia

Tsim nyog Cheebtsam thiab cov cuab yeej:

• citric acid - 2.3 g;
• vanilla qab zib - hnab;
• siav pears thaj tsam - 1.5 kg;
• haus dej (kua syrup) - 2 l;
• xuab zeb qab zib - 550 g;
• enameled yias;
• txhoov;
• ib rab riam, ib tug loj diav, ladle, phaj;
• sterilized hub, npog;
• ib tug loj phuam.

Qhov tseeb xaiv ntawm txiv hmab txiv ntoo

Txiv moj coos nyob rau hauv phoov tau los ntawm ntau hom ntawm delicious txiv hmab txiv ntoo. Peb txiav txim siab los purchase lub "Abbot Fetel". Qhov no yog vim lub fact tias cov khoom no yog qab zib heev thiab muaj ib tug pinkish-daj xim, uas yog heev haum rau peb. Txawm li cas los, nws yuav tsum tau muab sau tseg tias nws yog qhov tseem ceeb them sai sai rau nws tus siab softness nyob rau hauv lub xaiv ntawm tej yam zoo ntawm txiv hmab txiv ntoo. Tom qab tag nrho, yog ib qho nyuaj heev kom tau khaws cia tus muaj los yog, conversely, tshaj-siav, lub khoom qab zib yuav tsis tig tawm thiaj li cua thiab kev sib tw raws li peb xav. Qhov zoo tshaj plaws embodiment yuav muab cov pears, nrog siab uas yog tsim nyob rau ib tug me me dimple.

Ua lub ntsiab muaj

Txiv moj coos nyob rau hauv phoov yuav conserved nyob rau hauv lub integral daim ntawv no, thiab txiav mus rau hauv quarters. Peb txiav txim siab los siv lub 2nd kev xaiv, txij li thaum peb tau xaiv lub txiv hmab txiv ntoo ntau yam yog ib yam nkaus thiab loj. Yog li, lub mas yuav kis tau los yog sau cov khoom yuav tsum tau ntxuav, kom tshem tawm cov soj caum, thiab ces txiav mus rau hauv quarters thiab maj mam muab tshem tawm cov noob box thiab navels.

Kev npaj ntawm lub syrup thiab cov mus

Yuav luag tag nrho cov kaus poom pears nyob rau hauv phoov npaj rau lub hauv paus ntawm qab zib dej. Tab sis ua no cov khoom qab zib rau ib tug qab thiab fragrant, rau them yog pom zoo kom ntxiv ib me ntsis acid (txiv qaub) thiab vanillin. Tiam sis ua ntej tej yam uas ua ntej. Yuav pib ncuav cov dej haus nyob rau hauv ib enamel lauj kaub, thiab ces muab tso rau qab zib thiab boil. Nyob rau ntawm lub sij hawm yuav tsum tau sterilized hub thiab nruj nreem rau ntawd yav tas los ua txiv hmab txiv ntoo tej daim (2/3 khob iav). Tom qab ntawd lawv yuav tsum tau sau nrog boiling phoov thiab cia sawv ntsug nyob rau hauv nws rau 5 feeb. Ntxiv qab zib kua (tsis muaj pears) yuav tsum rov yuav poured rau hauv ib tug lauj kaub thiab coj nws mus rau lub rwj. Lub piav txoj kev yog desirably rov 2 los yog 3 lub sij hawm. Ua ntej lub xeem bay yuav tsum tau ncuav phoov, citric acid thiab vanillin.

Cov theem kawg nyob rau hauv qhov kev npaj ntawm khoom qab zib

Thaum cov pears yuav kawg lub sij hawm flooded nrog qab zib thiab fragrant kua, lawv yuav tsum tau sterilized hau rau yob, tig tshaj thiab npog nrog ib tug loj phuam. Nyob rau hauv lub xeev no, nws yog ntshaw kom withstand lub thawv kom txog thaum lub hnub tom ntej. Ces lawv xav kom muab tso nyob rau hauv lub cellar, ib tug tub yees los yog cellar.

Txiv moj coos nyob rau hauv phoov yuav npaj noj rau ntawm qhov kawg ntawm lub hlis (tom qab nws tau ua). Yog hais tias koj siv xws li ib tug khoom noj qab zib, ib zaug, nws yuav tawv thiab tsis heev six, raws li cov txiv hmab txiv ntoo yuav tsis muaj lub sij hawm rau koj tsau kom zoo.