Nyob rau hauv lub hnub qub, khob cij kvass yog tiag tiag universal haus dej. Nws tau qaug cawv los ntawm cov nrhav, cov neeg pluag thiab cov neeg paub, siv cov tshuaj los tua cov mob plab thiab kom muaj zog. Rau cov neeg mob tiag tiag, peb muab los ua mov ci kvass tom tsev, tshwj xeeb tshaj yog vim cov txheej txheem yooj yim heev, thiab npaj txhij ua haus tsis tau tsuas yog ib qho qab ntxiag, tab sis kuj yog tag nrho cov tswv tsev ntawm cov khoom tseem ceeb.
Mov qhwv kiv nyob tom tsev - daim ntawv qhia
Mov kvass yog ib qho yooj yim ntawm cov dej haus uas tau npaj rau hauv Rus los ntawm cov noob qoob loo. Yuav tsum tsis txhob siv lub tshuab fais fab uas tsis muaj qhov tsim los ntawm cov nplooj ntoos ziab thiab ziab ntawm cov khoom nplej, nws tau txiav txim siab siv cov khoom noj uas npaj txhij ua rau lub wort sib tov nrog cov ntshiab tshiab, uas koj yuav pom (yog tias koj yuav npaj cov poov xab kvass).
Cov khoom xyaw:
- rye qhob cij (qhuav) - 1 kg;
- dej - 2.8 litres;
- piam thaj - 235 g;
- tshiab poov - 40 g.
Npaj
Raug qhuav qhob cij yuav tsum tau ci ua ntej browning. Npaj txhij ruddy rusks yuav muab cov dej qab ntxiag xim thiab saj. Tom qab ntawd lub rusks yog pauv mus rau hauv ib lub khob ntawm iav los yog ib enameled lauj kaub, poured rau hauv dej thiab sab laug nyob rau hauv lub warmth. Lub sij hawm ntawm qhov kev soj ntsuam no txawv ntawm ob peb teev, nrog rau haus dej haus cawv yuav tsum tau sib xyaw. Tom ntej, npaj txhij dej yuav tsum tau drained, thiab rusks yuav tsum tau refilled thiab sab laug nyob rau tib lub sijhawm. Ob cov infusions yuav tsum tau tag nrho thiab txias rau kub li hauv qab sov li chav nyob. Tom qab ntawd qab zib yog poured rau hauv lub hauv paus ntawm kvass thiab muab lub crumbled poov. Cov dej haus yog sab laug rau kev fermentation rau ib nrab hnub. Fermented kvass yog poured on xaiv lub ntim thiab khaws cia nyob rau hauv txias rau tsis muaj ntau tshaj li peb hnub.
Yuav ua li cas ua mov ci kvass tom tsev tsis muaj poov xab?
Rau qhov kev npaj ntawm xws li kvass nws yog tsim nyog yuav tau siv ib qho tshwj xeeb qhob cij, uas yuav ferment haus thaum tsis muaj poov. Yuav ua li no qaub, ib daim ntawm crumbled rye qhob cij yog poured nrog ob peb tsom iav ntawm dej sov thiab ntxiv tsis muaj ntau tshaj ib tug teaspoon suab thaj. Lub gruel resulting resulting them nrog ib daim ntaub hau thiab pub rau wander rau ob peb hnub. Lub txhij ferment muaj ib tus ntxhiab tsw thiab saj.
Cov khoom xyaw:
- qab zib - 10 g;
- rye qhob cij - 2 daim;
- khob cij sourdough - 480 ml;
- dej 1.4 liters.
Npaj
Thaum cov nplooj tov npaj txhij lawm, nws tau nchuav rau hauv ib lub thauv pov tseg, ntxiv nrog mov ci qhaub cij thiab qab zib, thiab nchuav nrog dej. Muab lub npog rov qab kaw nrog lub txiv hmab txiv ntoo ntsaws rau yav tom ntej thiab tawm hauv ib qho sov so rau ob peb hnub. Sim haus dej tom qab lub sij hawm lapse thiab yog hais tias nws coj tuaj rau qhov kev ntshaw saj - ncuav mus rau hauv ib lub khob ntim thiab haus dej haus, tsis tas yuav tsis nco qab mus ua ntej txias.
Mov kvass - ib daim ntawv qhia ua mov noj tom tsev
Qhov no kvass hu ua boyar. Nws tau npaj los ntawm khob cij crusts thiab rye cij rusks, supplemented nrog mint thiab zib mu.
Cov khoom xyaw:
- rye biscuits - 1 kg;
- dej - 4.3 liters;
- tshiab poov xab - 45 g;
- Qhuav mint - 1 teaspoon;
- zib mu - mus saj.
Npaj
Ua ntej ua khob cij kw nyob tom tsev, ncuav mog qab zib ntawm cov dej kub npau npau thiab tawm mus ua kom tshem tawm txhua yam tseem ceeb roj. Ib khob ntawm dej sov sau nrog tshiab poov. Qhov ntxiv kua boil thiab ncuav boiled dej on crumbled stale qhob cij. Cia lub soaked breadcrumbs txias rau 30 degrees, ntxiv activated poov thiab mint infusion. Tso tawm dej rau ib hnub, hla lub kvass los ntawm cheesecloth thiab sib tov nrog zib mu, pouring lub xeem mus saj kom ua tiav cov kev ntshiab. Ntawm no ua ntej lub khob cij kw hauv tsev tiav. Nws tshua tsuas yog mus ncuav cov dej haus ntawm cov thauv ntim thiab txias ua ntej noj cov qauv.