Pickled champignons feem ntau pom muaj cov khoom xyaw ua zaub mov txawv. Tab sis cov neeg muag hauv khw muag khoom nws tsis dhau li cov neeg ua hauv tsev. Tom tsev, koj tuaj yeem yooj yim pickle nceb koj tus kheej, lawv yuav tig tawm los ua ntau yam tastier thiab ntau yam muaj ntxhiab.
Cov kab noj Champignon tuaj yeem tau yuav thawm niaj thawm xyoo nyob rau hauv txhua lub khw muag khoom, ob qho tib si npaj txhij thiab ua raw. Nws yog qhov yooj yim dua los yuav cov khoom tiav, tab sis nws tsis yog ib txwm qab tastier, kev lag luam ntau dua thiab tseem ceeb tshaj, kev noj qab haus huv dua. Nov tseem ceeb heev yog tias muaj menyuam yaus hauv tsev. Tom qab txhua tus, cov khoom noj muaj txiaj ntsig zoo tshaj plaws yog qhov lav ntawm kev ua ntev thiab kev noj qab haus huv ntawm cov tub ntxhais hluas. Vim li cas thiaj tsis ua noj nceb noj koj tus kheej? Koj tuaj yeem yooj yim thov koj cov neeg hlub, thiab nyob rau qee zaus ua rau koj cov qhua tsis txaus siab.
Champignon nceb zus nyob hauv lub tsev cog khoom huv si, qhov no tuaj yeem lav qhov zoo ntawm kev lom. Hauv ntau cov ntawv qhia, lawv txawm siv los ua nyoos, ntxiv rau zaub xam lav.
Cov champignons npaj tau raws li daim ntawv qhia no yog qhov ua tiav. Ntau tus tswv tsev xav tau txais lawv txhais tes rau hauv daim ntawv qhia no. Npaj kom txhij-ua pickled nceb raws li daim ntawv qhia no yog tshuaj tsw qab, crispy, muaj kua.
Daim ntawv qhia ua noj muaj ntau ntu.
Peb xav tau cov khoom lag luam hauv qab no:
0.5 kg ntawm nceb. 150 ml ntawm cov roj ua kom zoo zoo sunflower. 100 ml kua txiv cider vinegar 6%. 1 teaspoon granulated qab zib. 1 teaspoon lub rooj ntsev. Ob peb Bay nplooj. 3 cloves ntawm qej. 1 tablespoon Fabkis mustard 3-4 peas ntawm allspice. 5-7 peas ntawm cov kua txob dub (lossis sib tov ntawm cov kua txob). 2-3 buds ntawm cloves qhuav.
Thawj theem yog npaj ua ntej.
Yaug tsib puas grams ntawm cov nceb tshiab kom huv si hauv qab dej. Yog tias tsim nyog, txiav cov nceb loj rau hauv halves lossis plaub hlis.
Tev lub qej, tsuav nrog qej nias lossis riam.
Tso ib qho txuj ci qhuav dhau qhov nruab nrab kub.
Theem Thib Ob.
Ncuav roj rau hauv lub lauj kaub preheated thiab sib tov tag nrho cov khoom xyaw, tshwj tsis yog nceb, sov me ntsis kom txog thaum cov piam thaj thiab ntsev yaj.
Ntxiv cov nceb thiab simmer tshaj qhov nruab nrab kub nrog lub hau qhib rau li tsib feeb. Yog hais tias lub lauj kaub yog me me thiab cov nceb muaj txheej siab, tom qab ntawd hauv cov txheej txheem kib koj yuav tsum sib xyaw nws ob peb zaug.
Do dua, npog, txo cov cua sov kom tsawg thiab simmer rau lwm kaum feeb.
Theem peb.
Tom qab tua lub tua hluav taws, tsis txhob tshem lub hau. Tso kom txias rau hauv ib qho txuj ci. Thaum cov nceb tau txias, ncuav lawv nrog rau marinade mus rau hauv lub thawv ntim khoom kom yooj yim (feem ntau yog lub khob iav) thiab muab xa mus rau lub tub yees rau peb mus rau plaub teev. Nyob rau lub sijhawm no, cov saj thiab aroma ntawm cov txuj lom yuav saturate lub nceb. Tom qab lub sijhawm no, koj tuaj yeem noj cov nceb zoo, lawv tau npaj txhij. Lub sijhawm ntev lawv tau marinated nyob rau hauv ib lub hwj, tus nplua nuj saj yuav. Lawv tuaj yeem khaws cia rau ib hlis, tab sis tsuas yog tso rau hauv tub yees thiab hauv lub thawv tsis huv.
