Nyob rau lub caij nplooj ntoo hlav, thaum txhua lub ntuj tsim dheev, cov ntoo pib dej qab. Birch kua ntoo yog ib qho khoom lag luam muaj txiaj ntsig zoo kawg nkaus uas muaj cov txiaj ntsig zoo rau tag nrho lub cev. Noj nws tshiab yog qhov zoo siab. Nws yog qhov ntxiag, rov qab zoo nkauj, thiab tib lub sij hawm pab ua kom lub cev muaj zog.
Cov Lus Qhia
Kauj ruam 1
Tej ntuj ntoo
Rau 3 liv ntawm cov kua txiv, koj yuav tsum tau npaj ntim ntawm ib khob suab thaj thiab 0.5 tsp. citric acid. Lim lub kua txiv los ntawm peb txheej ntawm cheesecloth. Npaj ib lub thoob kom huv si muab ntxuav thiab ntxuav muag. Ncuav qab zib rau hauv cov kua txiv ncig thiab coj mus rau lub rhaub. Tsis txhob hnov qab ua npuas tawm ntawm npuas dej. Tsis txhob rhaub! Ncuav dej haus rau hauv cov hwj npaj, ntxiv cov citric acid thiab yob cov ntim nrog lub hau. Khaws cov kua txiv no rau hauv qhov chaw txias.
Kauj ruam 2
Birch kvass. Daim ntawv qhia 1
Qhov no yog txheej txheem ntawm fermenting birch SAP. Nws yuav tsum tau lim los ntawm ob peb txheej ntawm daim nyias nyias. Cov dej uas tau npaj rau hauv yuav tsum tau muab hliv rau hauv lub kaus poom, nrog ib daim ntaub (los tiv thaiv khib nyiab) thiab tsuas yog tom qab ntawd nrog lub hau. Cov ntim nrog kua txiv yuav tsum tso rau hauv chav txias (10-15 C) rau cov txheej txheem fermentation. Tom qab ob peb hnub, cov kua txiv yuav ua huab ntau - fermentation pib. Thiab hauv 2-3 lub lis piam qhov dej haus yuav npaj txhij. Nws qab qab li kvass - nws yog qaub thiab muaj qab ntxiag.
Kauj ruam 3
Birch kvass. Daim ntawv qhia 2
Cov kua txiv tshiab yuav tsum tau ua tib zoo lim los ntawm cheesecloth thiab drained rau hauv lub pob ntoo npaj. Thaum tsis muaj keg, koj tuaj yeem siv daim txhuam cov tais diav. Lub thawv xaiv yuav tsum tau them thiab pauv mus rau qhov chaw txias. Tom qab 2-3 hnub, nws yog ib qhov tsim nyog los ntxiv kib dub qhob cij croutons rau cov kua txiv. Koj tuaj yeem ntxiv cov noob txhauv thiab ci ci rau es tsis txhob ua khob cij. (30 g ib 5 l). Txhawm rau ua qhov no, nws yog ib qho zoo rau koj tsau cov nplej hauv dej rau 2 hnub. Tom qab cov hlav tawm tuaj, kib rau hauv qhuav yias.
Kauj ruam 4
Ib daim ntawv qhia qub rau effervescent birch SAP
Nws yog qhov tsim nyog los xaiv cov hwj nrog cov iav tuab. Lub kua txiv si yog nchuav rau hauv ntim. Hauv txhua qhov koj yuav tsum ntxiv 2 tsp. qab zib, txiv qaub zest, 4 raisins. Cov hwj tau muab ceev nruj corked, khi nrog xaim thiab twine. Koj yuav tsum khaws cov thawv zoo li ntawd nrog kua txiv hauv cellar, muaj yav tas los muab faus rau hauv cov xuab zeb. Qhov tshwm sim yog qhov zoo haus dej haus. Thaum noj, ntxiv ib diav suab thaj rau lub khob thiab muab do zoo.
Kauj ruam 5
Birch kua ntoo nrog mint
Hauv cov hnub qub, birch Soob tau suav nrog ntxiv ntawm ntau yam tshuaj ntsuab. Qhov nrov tshaj plaws yog mint. Rau 50 liv ntawm cov kua txiv, koj xav tau 100 g ntawm nyom (qhuav). Cov kua txiv yog lim los ntawm txheej txheej ntawm cov ntaub nyias nyias, rhuab kom 80 C, ntim nrog cov nyom thiab infused rau 6-7 teev. Tom qab ntawd, cov kua txiv hmab txiv ntoo yuav tsum tau lim thiab lim ntxiv dua. Ntxiv 5% piam thaj thiab citric acid - 0.1% rau cov neeg haus dej haus. Tom qab ntawd, nchuav rau hauv lub rhawv lossis fwj, foob thiab nco ntsoov pasteurize rau 25 feeb (90-95 C).
