Txoj kev ntawm kev sau cov nceb uas siv cov txuj lom, acetic lossis citric acid, qab zib thiab ntsev yog hu ua pickling. Cov khoom noj uas qab zib nyob ntawm koj lub rooj yuav txaus siab rau koj nrog lawv cov qab ntxiag thiab saj zoo.
Nws yog qhov tsim nyog
-
- 1 kg ntawm nceb;
- 1/2 khob dej
- 1/3 khob rooj vinegar
- 1 tbsp ntsev;
- 1 tsp Sahara;
- 5 taum pauv ntawm allspice;
- cloves mus saj;
- Bay nplooj;
- 1-2 g ntawm citric acid.
Cov Lus Qhia
Kauj ruam 1
Feem ntau haum rau pickling yog porcini nceb, boletus nceb, aspen nceb, zib ntab agarics, boletus thiab nceb. Xaiv los ntawm lawv muaj zog, cov tub ntxhais hluas nceb uas tsis muaj lub npoo tsis zoo. Nws raug nquahu kom marinate txhua hom sib cais, tshwj xeeb yog tias muaj ntau ntawm lawv. Txheem cov nceb raws hom thiab qhov loj me.
Kauj ruam 2
Huv huv, txiav txiav ceg. Yaug kom huv si ntau zaus hauv dej txias, hloov nws txhua zaus. Tom qab ntawd muab cov nceb tso rau ntawm sab cib kom qhuav. Yog li hais tias koj tsis tas yuav rov ua cov nceb thiab hloov tag lub marinade, tsis txhob ntim dej thaum yaug dej.
Kauj ruam 3
Txiav lub kaus mom loj hauv ib nrab lossis plaub ntu, yaj ob txhais ceg ntawm boletus, boletus lossis porcini nceb hla rau hauv cov hlais 2-3 cm tuab (marinate lawv cais los ntawm lub kaus mom).
Kauj ruam 4
Tshem tawm cov tawv nqaij tawm ntawm cov roj hau. Txhawm rau pab txhawb cov txheej txheem no, muab lawv rau hauv cov dej qab ntsev npau npau hauv 2-3 feeb, tom qab ntawd yaug nrog dej. Txhawm rau tiv thaiv cov marinade los ua tsaus thiab dab tuag thaum de nceb nceb, nchuav kom cov dej npau rau lawv thiab mam li yaug nrog dej txias. Soak waluy ua ntej marinating, boil hauv salted dej thiab yaug.
Kauj ruam 5
Tso dej, vinegar thiab ntsev rau hauv ib lub tais ci. Thaum cov dej npau, poob rau lub npaj nceb hauv nws thiab ua noj dhau li hluav taws kub tsawg, nplawm maj mam. Lub sijhawm ua noj nyob ntawm qhov loj me, hom thiab hnub nyoog ntawm nceb. Feem ntau feem ntau, nws kav, suav los ntawm lub sijhawm ntawm npau, 8-10 feeb. Boil xws li nceb nrog tuab pulp li aspen nceb, champignons, dawb nceb rau ntev: 20-25 feeb, zib ntab nceb - 30 feeb, chanterelles - 25 feeb, thiab nceb taw - 15-20 feeb.
Kauj Ruam 6
Tshem cov npuas dej uas tshwm sim thaum ua noj nrog ib rab diav. Ua kom tiav npau npau thaum lub npaus dej nres, lub marinade pib ci, thiab cov nceb khom rau hauv qab. Ntxiv qab zib, allspice, Bay nplooj, cloves thiab citric acid rau saucepan 2 feeb ua ntej thaum ua noj ua haus. Txias rau cov nceb tiav tiav sai sai, muab tso rau hauv lub rhawv thiab hliv cov seem uas seem marinade mus rau sab saum toj.
Kauj Ruam 7
Khaws cov nceb hauv qhov chaw txias ntawm 8 ° C. Haus lawv 25-30 hnub tom qab pickling.
