Mov kvass - tshaj plaws delicious lub caij ntuj sov haus zaub mov txawv

Nrog rau qhov pib ntawm lub caij ntuj sov sov, zaub mov txawv rau qhov kev npaj ntawm kev txhawb zog thiab kev nqhis dej nqhis dej-quenching yog qhov tshwj xeeb tshaj yog nrov. Ib ntawm lawv yog khob cij kvass, cov khoom ntawm uas tag sib haum mus rau kev thov ntawm no xwm.

Yuav ua li cas los ua khob cij hauv tsev?

Npaj kvass lub tsev mov yog elementary, tab sis tsis muaj cov tswv yim zoo, cov tswv yim pom zoo thiab cov pov thawj cov zaub mov muaj zog nrog txoj haujlwm tseem yuav muaj teeb meem. Cov nram qab no xaiv cov zaub mov txawv thiab kev siv zog ntawm kev siv tshuab yuav pab tiv tau txoj hauj lwm txawm tias pib.

1. Mov rau kvass yog siv qhuav, rau cov uas sliced ​​slices raug xa mus rau lub qhov cub thiab browned mus rau theem ntawm kev pleev xim.
2. Qhov ntau ruddy lub croutons yog, qhov ntau saturated qhov dej haus yuav mus rau saj thiab xim.
3. Nws tsis pom zoo los tuav lub hauv paus ntawm qhov haus ntev tshaj li lub sij hawm pom zoo kom tsis txhob peroxidation thiab ua tiav kev hloov piam thaj rau hauv dej cawv.
4. Quav kvass los ntawm qhob cij yuav ua rau lub qab ntsev yog tias koj txias zoo ua ntej noj.

Sourdough rau qhob cij kv nyob hauv tsev

Yuav tsum muab cov ncuav los ntawm lub khob cij rau lub kvass yuav ua kom muaj qhov kev haus dej haus zoo tag nrho cov ciaj ciam. Raws li ib txoj cai, qhov sib tov yog tau los ntawm fermenting lub khob cij infusion nrog poov. Cov khoom uas nyob rau hauv qab ntawm qhov ua tau tom qab txoj kev fermentation yog thiab yuav yog ib qho keeb uas siv rau cov kab tom ntej.

Cov khoom xyaw:

• qhob cij crumbs - 150 g;
• piam thaj - 4 tbsp. dais;
• poov, tshiab nias - 15 g.

Npaj

1. Lawv tso biscuits rau hauv ib lub thawv, ncuav npau npau, sau lub thawv nrog ¾ ntawm tag nrho ntim, qhwv nws.
2. Tom qab tus txheem tau txias mus rau 30 degrees, dilute nyob rau hauv ib nrab ib khob ntawm dej sov poov thiab ncuav rau breadcrumbs nrog dej.
3. Cia tawm cov pawg ua kom muaj zog rau ib hnub nyob hauv tshav kub.
4. Sab saum toj txheej nrog breadcrumbs thiab kua yog poured, thiab lub precipitate (ferment) yog siv rau ua noj kvass.

Kvass lub tsev mov nrog poov - daim ntawv qhia

Daim ntawv qhia classic ntawm kvass nyob rau tom tsev los ntawm qhob cij presupposes npaj ntawm ib tug poov oob khab, cov txheej txheem ntawm creation ntawm uas tau piav saum toj no. Txhua qhov kev pabcuam me me tom qab haus dej qab zib yuav muaj ntau yam qab ntxiag thiab ib qho tsw qab thiab ib qho tsis pom kev zoo tom qab.

Cov khoom xyaw:

• poov pib - 1 qho;
• qhob cij crumbs - 150 g;
• qab zib - 1/3 khob;
• raisins - 5-10 pcs.

Npaj

1. Lawv muab cov txiv hmab txiv ntoo, cov txiv hmab txiv ntoo thiab cov qhob cij, thiab ncuav qab zib.
2. Ncuav tus txheem nrog dej sov (30-35 degrees), ua ntej nws kub thiab chilling.
3. Npog lub phuam nrog ib phuam thiab cia nws rau kev fermentation.
4. Ib hnub tom qab, cov khoom ntawm cov kaus poom yog lim, fwj, ntxiv ob peb lub raisins rau txhua tus, thiab muab tso rau hauv lub tub yees.
5. Ib hnub tom qab, cov qaub ncaug qaub ncaug tom tsev tuaj yeem sim.

Yuav ua li cas ua hauv tsev kvass los ntawm dub khob cij?

Cov nram qab no daim ntawv qhia ntawm kvass los ntawm dub khob cij yog ua nrog qhuav poov xab, uas tso cai rau koj kom tau ib tug tsawg pronounced poov qab tsw ntawm cov dej haus twb nyob rau thawj theem. Yog tias qhov xav tau, me ntsis mint, caraway, hauv av hauv av los yog horseradish tuaj yeem muab ntxiv rau lub hauv paus, ua rau muaj kev tshoov siab tshiab los ntawm kev noj cov khoom noj uas npaj txhij ua.

Cov khoom xyaw:

• dub khob cij - 0,5 kg;
• qhuav poov - 15 g;
• piam thaj - 150 g;
• raisins - 50 g;
• dej - 5 liv.

Npaj

1. Tsuav cov dub ncuav thiab qhuav hauv qhov cub.
2. Muab lub rusks nyob rau hauv ob lub 3-liter jars thiab ncuav rau hauv txhua 2.5 liv ntawm boiling dej.
3. Tom qab 5 teev, qhov infusion yog lim, poov, suab thaj thiab raisins yog ntxiv, sab laug rau ib hnub twg.
4. Ib zaug ntxiv, lim kv kaub mov, khob cawv thiab txias.

Hauv tsev kvass los ntawm rye qhob cij

Delicious aromatic kvass los ntawm rye qhob cij, npaj rau hauv kev pom ntawm cov lus pom zoo tawm hauv qab no, muaj lub qab ntxiag zaub thiab ib qho hloov maj mam aroma ntawm txiv qaub. Citrus txiv hmab txiv ntoo yog qhov ua ntej rau ob peb feeb hauv dej kub npau npau thiaj li yuav tshem tau cov kab mob hauv nws lub cev, muab txiav rau hauv lub ncuav thiab tshem tawm cov pits.

Cov khoom xyaw:

• rye qhob cij - 0,5 kg;
• poov xab pressed - 10 g;
• qab zib - 100 g;
• raisins - 10 pieces;
• txiv qaub - ¼ piece.

Npaj

1. Rye qhob cij yog qhuav, pawned nyob rau hauv ib lub haum ntim, poured rau 8 teev nrog boiling dej.
2. Txoj kev lis ntshav lim, nyem, ntxiv poov xab, qab zib, raisins thiab sliced ​​slices slices.
3. Tawm hauv lub rye khob cvass rau 8 teev, ces lim, hwj thiab txias.

Kvass los ntawm birch SAP nrog qhob cij

Qhov npaj ntawm kvass nyob rau hauv tsev los ntawm lub khob cij raws li cov nram qab no daim ntawv qhia txawv ntawm yav dhau los uas feem ntau los ntawm cov nyob tus yeees ntawm haus. Nyob rau hauv rooj plaub no freshly harvested birch SAP yog siv es tsis txhob dej, uas tsis tsuas yog hloov lub saj yam ntxwv ntawm cov dej haus, tab sis kuj significantly nce nws tseem ceeb thaj chaw.

Cov khoom xyaw:

• rye qhob cij - 300 g;
• birch SAP - 3 liv dej;
• qab zib - 100 g;
• unwashed raisins - 50 g.

Npaj

1. Qhuav lub khob cij nyob rau hauv qhov cub, muab tso rau hauv ib lub thawv, ntxiv raisins, qab zib.
2. Ncuav lub txheem ntawm tau nrog me ntsis warmed birch kua txiv, npog nrog ib daim ntaub thiab tawm hauv qhov cua sov rau fermentation rau 3-5 hnub.
3. Lim lub tiav cij birch kvass , bottled thiab txias.

Kvass los ntawm khob cij dawb tom tsev

Kvass los ntawm qhob cij dawb muaj xim lub teeb, tsis tshua muaj qhob cij saj thiab ntau dua qhov tsw qab. Rau kev txhawb nqa ntawm no variation ntawm haus dej haus nram qab no daim ntawv qhia. Rau nws tua siv dawb cub-qhuav qhob cij. Nyob rau hauv lwm yam, lub technology ntawm tsim ib tug dej haus yog zoo li rau ib tug uas pom rye ntau yam raws li lub hauv paus.

Cov khoom xyaw:

• dawb qhob cij (crackers) - 400 g;
• dej - 2 l;
• qab zib - 100 g;
• tshiab poov - 15 g;
• txiv qaub - 2-4 wedges;
• raisins - 5-10 pcs.

Npaj

1. Npaj lub ncuav qhob cij los ntawm cov qhob cij dawb yog crushed, nchuav nrog dej npau npau thiab sab laug rau 4 teev.
2. Ntxiv cov kua tshuaj qab ntsev, qab zib, do, cia kom sawv ntsug rau 12 teev.
3. Mov ci kvass lim, ncuav rau hauv hwj, nyob rau hauv uas ntxiv txiv qaub, raisins, txias.

Kvass lub tsev qhob cij tsis muaj poov nrog raisins

Hauv qhob cij kw tsis muaj poov xab ntev dua li niaj zaus, tab sis nws tseem pab tau ntau dua thiab tsis nco qab ntxhiab tsw tsw qab thiab tsw qab. Fermentation nyob rau hauv cov ntaub ntawv no muab rye khob cij siav nrog leaven, ib feem ntawm impressive qab zib thiab ib tug puv tes ntawm unwashed natural raisins. Qhov tsos ntawm cov dej haus yuav txo tau nyob rau hauv cov tom qab ntawm cov dej haus.

Cov khoom xyaw:

• rye qhob cij (crackers) - 400 g;
• dej - 2-2,5 l;
• piam thaj - 200 g;
• raisins - ib tug handful.

Npaj

1. Lub thawv yog ib nrab puv nrog rye breadcrumbs, poured nrog boiled dej sov, nyob rau hauv uas qab zib yog yav tas los yaj.
2. Pov ib qho av ntawm cov raisins thiab tawm hauv lub khob kom ntim cov txheej txheem rau 3-4 hnub.
3. Lim cov khoom siv npaj txhij, tso rau hauv tub yees, cov khoom noj txom ncauj thiab cov qhob cij plob yog siv los kho tom qab noj.

Kvass on qhob cij crumbs

Cov nram qab no daim ntawv qhia rau khob cij kw nyob tom tsev yog yooj yim thiab yooj yim ua, yog tias muaj ntau ntau cov handfuls ntawm breadcrumbs hauv Tshuag. Haus dej yuav npaj los ntawm cov poov xab los yog tsis tau lawv kev koom tes, nce lub sij hawm fermentation mus rau 4-5 hnub thiab siv raws li ib tug txheej txheem activator ib tug puv tes ntawm unwashed raisins.

Cov khoom xyaw:

• qhob cij crumbs - 400 g;
• dej - 2-2,5 l;
• qab zib - 100 g;
• poov - 15 g;
• currant nplooj - 5 Pcs.

Npaj

1. Cov rusks yog nchuav nrog dej npau npau thiab hais kom sov li 3 teev.
2. Lim lub resulting infusion, sib tov nrog lub yaj poov, suab thaj, ntxiv nplooj, tawm hauv chav tsev rau cov neeg mob rau 6-8 xuab moos.
3. Npaj txhij kvass fwj, txias.

Dej cij kvass - daim ntawv qhia

Kvass los ntawm qhob cij yuav ua tau siav nrog ib cov degree, uas yuav tshwj xeeb tshaj yog thov lovers ntawm haus dej cawv tsawg. Lub zog ntawm haus dej thiab nws cov tsos yuav tswj tau los ntawm qhov sib txawv ntawm cov khoom noj uas muaj suab thaj, thiab qhov teeb meem ntawm kev saj los ntawm cov kawm ntawm cov browning hauv qhov cub biscuits. Thaum ua tiav qhov kev ntshaw saj, tus tsiaj yuav tsum nres los ntawm qhov muab lub khob rau hauv lub tub yees.

Cov khoom xyaw:

• khob cij - 500 g;
• dej - 5 l;
• piam thaj - 300 g-1.5 kg;
• poov - 30 g;
• citric acid - 5 g.

Npaj

1. Cij yog txiav, qhuav, ci nyob rau hauv qhov cub, poured peb liv ntawm boiling dej thiab sab laug rau 3 xuab moos.
2. Lim lub Txoj kev lis ntshav, nyem.
3. Squeezes ncuav lub ntxiv dej kub, cia kom sawv ntsug rau 1 teev, lim, nyem.
4. Ua ke ob qho tib si infusion, ntxiv poov xab, txiv qaub kua txiv thiab lub siab npaum li cas ntawm cov piam thaj (rau cov khoom qab zib thiab fortresses).
5. Cia tawm qhov loj rau 10 teev rau fermentation.
6. Nrog tsis txaus lub zog ntxiv qab zib thiab rov qab muab cov hauv paus rau luaj li 4-5 teev.
7. Yuav ua rau kom qhov dej qab zib zoo dua, ua kom qab zib thiab coj nws mus rau lub tub yees kom tsis txhob muaj lub fermentation thiab txias.