Ukubunjwa
Okokuqala, qaphela ukwakheka kwesiphuzo. Ku-kvass yendabuko, imvubelo kufanele ikhonjiswe ohlwini lwezithako. Uma zingekho, kodwa kukhona ama-flavour kanye nama-stabilizers, khona-ke lokhu kungumkhiqizo ongewona wemvelo - isiphuzo se-carbonated esinama-flavour nama-dyes.
Ungakwazi futhi ukunquma ukuba khona kwezithasiselo zokwenziwa ngokunambitha: umthunzi wokubaba noma i-aftertaste yensimbi emlonyeni ibonisa ukuthi ukwakheka kuqukethe ama-sweeteners okungafanele abe esiphuzweni esiphilayo.
Lapho ukhetha a kvass qiniseka ukuthi unaka ilebula: i-kvass yangempela kufanele ibe "" kuyo. Umbhalo othi "" ubeka ukungabaza ngemvelo kanye nezinzuzo zomkhiqizo empilweni yomuntu.
ukubukeka
Bheka ukukhanya kwebhodlela nge-kvass. Ingabe uthole i-sediment encane ezansi, kodwa isiphuzo ngokwaso sibonakala siguqubele? Lokhu kusho ukuthi lokhu kuwumkhiqizo wemvelo. Kodwa isiphuzo esisobala ngokuphelele cishe yi-soda enemibala. Ungaqiniseka ngalokhu ngokunyakazisa ibhodlela: ama-bubbles amakhulu azovela esiphuzweni se-carbonated kvass, esizoshabalala ngokushesha, kuyilapho ku-kvass yekhwalithi ephezulu mancane futhi adlala isikhathi eside.
Storage
Real kvass ayimelani nelanga eliqondile, ngakho ithululelwa emabhodleleni epulasitiki akhanyayo noma amathini e-aluminium. Iziphuzo ze-carbonated kvass kuphela ezithengiswa ezitsheni ezisobala.
I-Kvass kufanele igcinwe esiqandisini isikhathi esingaphezu kwamasonto amathathu. Isiphuzo esihlungiwe sizohlala isikhathi eside, kodwa kunenzuzo encane kuso emzimbeni, ngoba seyenziwe ngokuqhubekayo. Yilolu hlobo lwe-kvass oluvame ukutholakala emashalofini esitolo. Uma impilo iza kuqala kuwe, bese ukhetha isiphuzo esingahlungiwe.
Manje njengoba usuyazi ukuthi ungakhetha kanjani isiphuzo esifanele, intandokazi kusukela ebuntwaneni, sikunikeza iresiphi yenyama efakwe emanzini nemvubelo.
Ungathola lokhu namanye amathiphu amaningi kanye nezindlela zokupheka kuwebhusayithi esemthethweni yephrojekthi Lawula ukuthenga.
Inyama egayiwe ku-kvass
Izithako
- Iqabunga le-Bay - ama-2 ama-pcs
- Ama-clove e-garlic 6
- Isitashi samazambane 0,5 tsp
- Uwoyela wemifino 2 tsp
- Ama-anyanisi ama-1 ama-PC.
- Amazambane amancane ama-4 ama-pcs
- kvass Pasteurized 70 ml
- Ingulube 100 g
- Pepper ukunambitha
- Umlenze wengulube oqandisiwe 1 g
- I-Peppercorns - ama-5 ama-pcs
- Upelepele oshisayo ukunambitha
- Usawoti ukunambitha
- Ama-clove ama-2 ama-pcs
- Ushukela granulated 5 tsp
Faka umlenze wengulube endishini. Engeza amaqabunga ambalwa e-bay, u-peppercorns, upelepele oshisayo, ama-clove, i-clove eyodwa kagalikhi, oqotshwe ngokungahleliwe, usawoti kanye nopelepele kanye namafutha amancane emifino. Konke lokhu kufanele kuhlikihlwe enyameni kusuka kuzo zonke izinhlangothi. Sika u-anyanisi ube yizicucu ezinkulu bese wengeza enyameni. Thela konke lokhu ngesinkwa imvubelo… Marisa inyama amahora angu-1,5 – 2 esiqandisini.
Sika ubhekeni ube yizicucu ezincane bese ufaka ku-skillet. Shisisa isinqumelo ngokushisa okuphakathi ukuze singashi. Sika amazambane ahlutshiwe abe ngamakota.
Gcoba inyama egayiwe ngegalikhi, faka ishidi lokubhaka, umboze amazambane kuzo zonke izinhlangothi, bese uthele phezu kwamazambane ngobhekeni oncibilikile.
Bhaka inyama kuhhavini elushisayo ngaphambi kuka-200 ° C imizuzu engu-50. Isoso. Thela i-kvass epanini elishisayo, engeza ushukela, ama-clove ambalwa kanye nopelepele oshisayo. I-sauce kufanele ibilise ukwenza i-sauce ibe mkhulu, ungangeza isitashi esincane.