Muaj ob tus cwj pwm zoo li. Qee cov neeg ntseeg tias kev haus dej haus cawv tsis tsuas yog tsis ua mob rau lub cev ntawm ib tus neeg laus, tab sis txawm siv tau. Lwm tus neeg paub tseeb tias tsis muaj dab tsi tab sis raug mob los ntawm haus cawv, txawm tias nyob hauv me me, tsis tuaj yeem ua. Raws li lawv hais, "xav rau koj tus kheej, txiav txim siab rau koj tus kheej." Cov neeg uas tuaj koom nrog lub yeej rog, khov kho paub zoo - yuav tsum siv cov cawv zoo xwb, tab sis vim lawv pheej sim tsim khoom tshwj xeeb.
Yooj yim thiab pheej yig
Nws yog qhov zoo tshaj plaws los npaj haus dej haus cawv. Qhov zoo ntawm cawv yog yooj yim dua mus xyuas tshaj qhov zoo ntawm vodka. Pouring currant on cawv hloov aromatic, saturated, nws tsis yog ib qho kev txaj muag kho txawm tias ib tug heev tseeb critic, tab sis peb tas xaiv ib lub hauv paus los ntawm cov zaub mov raw cov ntaub ntawv.
Cov khoom xyaw:
- ntsuj plig hwv lim - 0,75 l;
- currant dub, muab los ntawm twigs - 1 kg;
- hom dawb zoo qab zib - 0,3-1 kg;
- npaj dej (fwj, lim, lim dej) - li 2 liv dej;
- iav hub nrog lub ntim ntawm 3 liv.
Npaj
Qhov no daim ntawv qhia yog heev yooj yim. Cov khoom xyaw uas xam hauv ib lub ntim uas lub zog ntawm qhov khoom kawg yog 30-35 degrees, thiab cov ntsiab lus ntawm qab zib yog muab los ntawm qhov tsawg tshaj plaws (nws hloov tawm ua "txiv neej" unsweetened version) kom zoo tshaj plaws rau cov dej haus liqueur.
Li ntawd, peb yuav tau 15 feeb rau txhua yam. Peb ntxuav lub currant, yog tias muaj qij, peb tshem nws. Peb poob pw tsaug zog berries nyob rau hauv ib lub raj mis 3-liter, ntxiv qab zib. Koj muaj peev xwm mash lub currant nrog piam thaj me ntsis, ces peb pouring los ntawm currant rau dej cawv yuav tau txais heev saturated. Yog tias qhov no tsis ua tiav, cov tshuaj tua tau los yuav ua kom yooj yim dua. Tom qab ntawd, ncuav cawv (koj tuaj yeem ntsuas nws nrog 750 gram thawv) thiab saum cov dej. Kaw lub hau yas. Qhov ntawd yog txhua yam. Tam sim no peb tos txog 40 hnub, peb khaws peb lub raj mis hauv qhov chaw tsaus thiab ib ntus (ib lim piam ib zaug) peb sib tov. Lim thiab txaus siab rau - npaj txhij rau thiab tsw muaj zog liqueur los ntawm currant nyob rau hauv tsev, hauv daim ntawv qhia yog tsim rau kev haus dej haus los ntawm cov txiv hmab txiv ntoo thiab Berry assortment.
Ua kom
Peb yuav qhia koj yuav ua li cas ua kom tiav ntawm dub currant, yog hais tias tsis muaj lub sij hawm mus yuav ib tug zoo cawv. Nws yuav siv cov vodka zoo tib yam. Xyuam xim, yuav vodka yuav tsum tsuas yog xyuas, zoo tshaj, dua li, hom qoob mog thiab tsis muaj additives.
Cov khoom xyaw:
- zoo vodka los ntawm grain cawv - 2 hwj ntawm 0,7 liv;
- dub currant yam tsis muaj twigs thiab nplooj - 1 kg;
- dawb qab zib, domestic yog zoo dua - 2 khob;
- txiv qaub nrog nyias daim tawv nqaij - 1 pc .;
- cloves - 5-6 inflorescences;
- mint (lub Upper ib feem ntawm lub qia nrog 3-4 nplooj) - 4-5 ceg.
Npaj
Lub currant yog ntxuav, poured mus rau hauv ib lub tais thiab nias rau hauv ib tug gruel. Ntxiv lub finely tws txiv qaub (tshem tag nrho cov pob txha), npog cov suab thaj thiab sib tov. Peb hloov cov huab cua mus rau hauv lub raj mis uas huv huv ntxuav, muaj peb kuj xa mint thiab cloves. Sau nrog vodka, kaw lub hau. Peb tos rau 2 lub lis piam, ua ntu zus tuav cov ntsiab lus. Lim peb cov filling thiab pab nrog ib tug yaj yaj cov daus los yog chopped cutlets thiab zaub.
Pouring currant on vodka yog heev fragrant, tab sis nws lub zog kuj yog hais txog 28-32 degrees. Zoo sib xws haus, piv txwv li, txhaws ntawm liab currants, raspberries los yog blueberries on vodka yog npaj nyob rau tib txoj kev.
Haus dej cawv tsawg
Nrov heev thiab txhaws ntawm dub currant (nws daim ntawv qhia, txawm li cas los, yog ntau nyuaj) tsis vodka.
Cov khoom xyaw:
- berries nrog ceg - ¾ ntim ntawm ib lub raj mis iav;
- cov kua qab zib dawb huv qab zib - ¼ ntawm qhov ntim ntawm lub fwj iav.
Npaj
Berries tsis yog kuv, peb cia li tshem tawm cov khib nyiab, zuaj nws me ntsis thiab muab tso rau hauv ib lub raj mis, pouring qab zib. Peb kaw lub caj dab nrog lub qhov ncauj thiab tos nyob rau hauv ib qho chaw sov, thaum peb Tshuag yuav ferment. Sai li sai tau yog ib yam khoom tsis hnov tsw, muab dej ntim thiab tos qhov kawg ntawm kev fermentation. Tom qab ntawd, peb lim lub filling, ncuav mus rau hauv huv lub hwj thiab sawv rau ib hlis nyob rau hauv qab daus.