Nqaij qaib pastroma tuaj yeem hloov tau yooj yim txhua cov hnyuv ntxwm thiab nqaij npua. Nws tsis yog tsuas yog qab qab tshaj li cov neeg yuav khoom, tab sis kuj tsis muaj txiaj ntsig zoo dua, thiab tseem yuav raug nqi ntau zaus pheej yig dua li cov hnyuv ntxwm los ntawm lub khw.
Cov khoom xyaw rau ua nqaij qaib pastroma:
- tus poj qaib loj muaj 800 phaus;
- 10 g granulated qab zib;
- 60 g ntsev;
- 1 liter dej txias (hau);
- 1 lub rooj l Cov ntxhiab tsw sunflower roj;
- cov khoom xyaw thiab txuj lom: 3 daim ntawm cloves, 3 Bay nplooj, 1 lub rooj tsis tiav ntawm Provencal qhuav tshuaj ntsuab, 6 peppercorns dub thiab 3 daim ntawm allspice, 1/4 tsp txhua qhov av sib tov ntawm cov kua txob thiab kua txob kub kub.
Ua noj nqaij qaib pastroma:
1. Ua ntej, npaj lub brine uas nqaij yuav tau marinated. Txhawm rau ua qhov no, ntxiv Bay nplooj, qab zib, ntsev, cloves thiab allspice thiab dub peppercorns rau hauv dej. Do kom zoo kom yaj suab thaj thiab ntsev.
2. Tso cov nqaij qaib mis (tsis muaj nqaij daim tawv) rau hauv ib lub tais nrog npaj brine. Nws yog ib qho tseem ceeb uas cov nqaij tau tsau dej hauv dej. Tso cov nqaij rau hauv lub tub yees kom marinate rau 12 teev.
3. Tom qab lub sijhawm tau teev tseg, lub mis yuav tsum nqa tawm ntawm dej thiab qhuav me ntsis ntawm daim ntawv so tes lossis ntaub so tes.
4. Lub sijhawm no, koj yuav tsum sib xyaw Provencal tshuaj ntsuab, sib tov ntawm cov kua txob thiab roj zaub. Muab niam mis ua kom zoo thiab ci ntsa iab nrog cov tshuaj tsw qab no.
5. Npog daim ntawv ci nrog ntawv ci, muab cov nqaij tso rau nws thiab ci hauv qhov cub sov heev (230-240 degrees).
6. Pastroma yuav tsum noj rau li 15 feeb. Tsis txhob qhib lub qhov rooj txawm tias thaum ua noj los yog tom qab lub qhov cub tau kaw.
7. Koj tuaj yeem tshem tawm cov pastroma tiav los ntawm qhov cub tsuas yog tom qab nws tau txias tag lawm (qhov no yuav siv li 2 teev)
Cov tshuaj tsw qab thiab kua txiv pastroma tuaj yeem siv tau rau ob qho tib si rau noj txhua hnub thiab rau kev lom zem ntau lub tsiab peb caug.
