5 mataki-by-mataki girke-girke na pickled kasar Sin kabeji - za ku Lick ku yatsunsu!

Yin amfani da peking zai zama ainihin hasken kowane tebur. Zai dace sosai da nama ko kifi. Babu wanda zai iya tsayayya da crunchy, dan kadan yaji, ko, akasin haka, kabeji m da m.

Shin kana so ka mamaye gida da kuma baƙi tare da kayan dadi mai ban sha'awa wanda baya buƙatar ƙoƙari mai tsanani? Sa'an nan kuma amfani da girke-girke masu zuwa, daga cikin abin da zaka iya gano duka samfurori na tsirrai, da kuma asali, tare da ƙarin 'ya'yan itace, ginger da kohlrabi kabeji. Bugu da ƙari, labarin ya ba da cikakken bayani game da kaddarorin masu amfani da kabeji na kasar Sin.

Me kuke so ku sani?

Don yin tattali da kayan abinci, yana da muhimmanci a fahimci sharudda. To, abin da ake yin marinating.

Amfana da cutar

Yin amfani da kabeji a matsayin ainihin ainihin abubuwa masu amfani. Samfur yana da wadata a bitamin C, A, K, B1 da B2. Ya ƙunshi irin wannan micro-da macronutrients kamar ƙarfe, potassium, alli, jan ƙarfe, magnesium, da kuma zinc. Bugu da ƙari, yana dauke da wani abu mai mahimmanci - citric acid. Kuma duk waɗannan abubuwa masu amfani suna kusan an adana su a cikin kabeji.

An appetizing peykka yana da wadannan amfani effects:

• kare kariya;
• Ya daidaita al'amuran da ake amfani da shi a cikin tsarin narkewa;
• inganta tsarin jijiyoyin jini;
• ya hana ci gaban beriberi da anemia;
• normalizes jini clotting.

Duk da haka, tare da dukiyar da ke da amfani, an yi amfani da peking yana da wasu zane-zane. Mutane da ke fama da cututtukan cututtuka na gastrointestinal (high acidity, ulcers, gastritis, al'ada ga zawo) ya kamata ba zaluntar wannan abincin. Marinated tasa na iya haifar da mummunan cutar.

Ƙimar makamashi

Ɗaya daga cikin Amfani da kabeji mai tsami shine ƙananan calories - kawai 23 kcal. Saboda wannan, ana amfani da tanda a cikin abinci. Rabin makamashi na BZHU:

• sunadarai - 22%, (5 kcal) - 1.27 g;
• fats - 2%, (1 kcal) - 0.06 g;
• carbohydrates - 63%, (14 kcal) - 3.61 g.

Tsarin shiri

Nishaɗin abin da aka gama ya dogara da ingancin kayayyakin da girke-girke. Chefs bayar da shawarar cewa ku saurari shawarwari masu zuwa don yin nasara a cikin kullun:

1. Dauki toshe. Don shirye-shiryen abinci maras yalwa da kyau don ɗaukar magunguna, mai karfi.
2. Shirin peking. Da farko yanke kabeji stalk. Sa'an nan a hankali cire ganye. Suna buƙatar wanke tare da ruwan sanyi kuma tabbatar da bushe a kan tawul ɗin takarda.
3. Yankan shinge. Za a iya yanke Beijing a cikin cubes ko tsawon jigon (2 cm fadi). Idan kuna so, zaku iya amfani da shredders na musamman wanda ya ba ku izini da sauri ku shuka kabeji.
4. Abincin dafa abinci. Ƙarshen sakamakon ya fi dogara da daidaito na girke-girke na marinade. Kodayake wasu bambanci suna yiwuwa. Alal misali, waɗanda ba su son sauran vinegar, wannan sifofi za a iya maye gurbin da ruwan inabi mai banƙyama ko apple.
5. Ƙara kayan yaji. Don ƙara wani dandano na kayan yaji zuwa kabeji na kasar Sin, zaka iya ƙara dill, coriander, cloves, barkono barkono, leaf leaf ga appetizer. Tashin dandano na musamman zai samar da tushen seleri ko faski.

Ƙara ƙarin kayan aiki, ya kamata ka yi kokarin kada ka yi nasara da shi. Cookies da'awar cewa kada ku haɗa fiye da kayan yaji 3. In ba haka ba, za a ɗeɗo dandano a kan ɗakin.

Yadda za a tsinke sauri da kuma dadi: 5 girke-girke-mataki-mataki

Ƙirƙirar girke-girke da yawa - da kuma dafa abinci mai sauri, da asali, musamman - yadda za a zabi wani kabeji na kasar Sin mai kyau. Don zaɓar zaɓi mafi kyau dafa abinci, kana buƙatar la'akari da abubuwan da ka dandana.. 'Yan masoyan kabeji masu soyayyen za su so abincin, kuma wadanda suke godiya da kayan ado na kayan ado za su so da peking da beets.

Akwai girke-girke na yanzu, akwai

Ƙarin zaɓi

Wannan tasa na iya aiki a matsayin abincin abun da ke ciki, ko kuma a matsayin wani sashi don salads.

Kayan aiki:

• Kasar Sin kabeji - 1 kg;
• Bulgarian barkono - 5 inji mai kwakwalwa.
• apple vinegar - 70 g;
• sugar - 1 tsp;
• tafarnuwa - 1 kai;
• gishiri - 1.5 tsp;
• zafi barkono - 1/3 pod;
• ruwa - 300 ml.

Cooking:

1. Bulgarian barkono dole ne a tsabtace na tsaba da kuma raba zuwa sassa da dama.
2. Sakamakon billet tare da barkono barkono da chives tafarnuwa suna cikin ƙasa.
3. An saka ruwa mai yalwa zuwa gagarumin taro, gishiri, sukari da vinegar.
4. Marinade ya haɗu sosai.
5. An yanke shi a kowace hanya.
6. Kayan kabeji sa a cikin wani akwati mai girma, da sau da yawa zuba su marinade.
7. Sanya farantin mai tsabta a saman bidiyon kuma saka zalunci.
8. Pot tare da kabeji canja wuri zuwa wuri mai sanyi don 2 hours.
9. A ƙarshen zamani, an kawar da zalunci, an sauya kayan abu mai sauƙi zuwa jakar filastik kuma an ɗaura shi tam.
10. Dole ne a sa tikitin a cikin firiji, a kan ƙananan shiryayye kuma a ajiye shi na kwanaki 3.

Irin wannan kabeji wanda aka zaba ba ya nufin don ajiya na dogon lokaci. Dole ne a ci abinci a cikin kwanaki 7-10.

Tare da gishiri

Kwayar da aka zaba a cikin kabeji ya zama kodadde. Don abun ciye-ciye yana da kyakkyawan launi, an haɗa ta da beets.

Kayan aiki:

• peking - 1 kg;
• man kayan lambu - 100 ml;
• sabon karas - 1 pc.;
• sukari - 100 g;
• beets (kananan) - 1 pc.;
• tafarnuwa - ½ burin.
• chili - na uku na kwasfa;
• bay ganye - 1-2 inji mai kwakwalwa.
• ruwa - 0.5 l;
• gishiri - 1 tbsp. l.;
• vinegar - 75 ml;
• barkono barkono.

Cooking:

1. Ana yanka katako a cikin kananan cubes.
2. Beets an yanka a cikin tube tube.
3. Haka sanduna yanke karas.
4. Ya kamata a tsire kayan lambu a cikin wani kwano kuma a haɗuwa sosai.
5. Zuba ruwa a cikin rabaccen saura kuma saita akwati a kan wuta.
6. Da zarar ruwa ya buɗa, an zuba gishiri a ciki, ana ƙara sugar, ganye mai banƙara, barkono mai zafi, an zuba maniyyi kuma an zuba man fetur.
7. Bayan cire kwanon rufi daga zafi, zuba vinegar a cikin marinade.
8. Peeled tafarnuwa cloves an yanka a cikin rabin da kuma sanya a cikin kayan lambu salla.
9. An zuba tikitin tare da marinade, kuma an ɗora a saman yok.
10. Kula da kabeji na rana a dakin da zafin jiki.
11. Ana kawar da zalunci, an shimfiɗa albarkatun kasa akan bankunan da kuma sanya su cikin firiji.

Tare da kohlrabi

Abincin abinci, wanda ya hada da peking, kohlrabi da 'ya'yan itace, yana da dandano na musamman, mai dadi da dandano mai dandano tare da ɗan ƙaramin ginger.

Kayan aiki:

• peking - 0.6 kg;
• tafarnuwa - 3-4 cloves;
• Kohlrabi kabeji - 1 pc.;
• Ginger (tushen) - wani 3-4 cm;
• Bulgarian barkono - 1 pc.;
• Apple - 1 pc.;
• pear - 1 pc.;
• ruwa - 1 l;
• gishiri - 100 g;
• albasa - 1 pc.;
• leek - 1 damfara.

Cooking:

1. Dole ne a yanka yankakken Peking a kananan ƙananan kuma an rufe su cikin ruwan zãfi.
2. Sa'an nan kuma tafasa kayan lambu da aka jefa cikin colander, kuma ba da lokaci don shayar da ruwa mai yawa.
3. An zuba kabeji da ruwan gishiri mai tsabta (1 lita na ruwa - 1 tablespoon na gishiri) kuma bar zuwa infuse for 4 hours.
4. Sanya yankakken apple da pear a cikin tanda, ka hada kohlrabi, tafarnuwa cloves, albasa da yayyafa gishiri.
5. Sinadaran crushed a mashed dankali.
6. Bulgarian barkono ne a yanka a cikin tube tube.
7. Ana ƙara paprika akan 'ya'yan itace da kayan lambu puree.
8. An sake sanya kabeji a cikin colander don ruwa zai iya magudana.
9. Leek yanke zuwa guda.
10. A cikin wani tsabta puree salla sa peking, ƙara leek.
11. An saka kullun a cikin gwangwani (lita 0.5) da kuma haifuwa na mintina 15, bayan da za'a iya yin kayayyaki don hunturu.

Idan kuna so ku gwada bidiyon mai dadi, dole ne ku jira daidai 1 rana. Wannan lokacin ya isa ga kohlrabi da aka tsince shi don samun dandano mai ban sha'awa.

Sharp

Hakanan kyawawan abincin ƙura zai iya bambanta ga ƙaunarku. Bisa ga girke-girke bada shawarar a saka 1 pod barkono. Amma babban magoya bayan yin jita-jita tare da tagulla zai iya ƙara dan kadan.

Kayan aiki:

• peking - 1 kg;
• Bulgarian barkono - 0.3 kg;
• vinegar - 1 tbsp. l.;
• gishiri - 50 g;
• barkono barkono - 1 guga;
• albasa - 0.3 kg;
• ruwa - 1 l;
• sukari - 100 g

Cooking:

1. Kabeji a yanka a cikin tube.
2. Bulgarian barkono ya kamata a yankakken cikin bakin ciki, da albasa - zobba.
3. Irin wannan nau'in haɗin gwal yana haɗuwa da kuma tamped tam a cikin kwalba.
4. Zuba dukan kayan yaji a cikin ruwa, zuba cikin vinegar kuma tafasa da marinade.
5. A kan kowane gilashi an saka wani chilli da kuma zuba marinade.

Idan aikin da aka yi a cikin hunturu, to, bankunan nan da nan suna juyawa, kunna kuma kunshe da bargo.

A cikin harshen Koriya

Fans of crispy, cin abinci fashi za su yaba Korean peking.

Kayan aiki:

• Peking - 0.75 kg;
• sugar - ½ tsp;
• tafarnuwa - 3 cloves;
• ruwa - 1 l;
• gishiri - 125 g;
• barkono (ƙasa) - 2 tbsp. l

Cooking:

1. Kabeji a yanka a kananan guda.
2. An narkar da gishiri a cikin ruwa mai gumi.
3. An zubar da burodin a kan peking kuma ya bar zuwa infuse na tsawon sa'o'i 12.
4. A cikin rabaccen saucepan, yankakken tafarnuwa, barkono mai zafi, sukari gauraya kuma an yi amfani da ruwan lita biyu.
5. Da yawa sosai gauraye.
6. Ana cire kabeji daga gishiri da wuri kuma a haɗe tare da cakuda tafarnuwa.
7. Sakamakon albarkatun kasa an dage farawa akan bankunan, zuba saline salted zuwa saman.
8. Ana ajiye blanks a wuri mai sanyi don kwanaki 2-3.

Storage

Adana shawarar da aka ba da shawarar da aka yi wa kabeji fiye da makonni 2 ko yaushe a cikin firiji. Idan mai amfani ya fara motsawa don hunturu, sa'an nan kuma ƙaddara albarkatun kasa da aka shimfiɗa a cikin gwangwani, sa'an nan kuma dole ne a haifar da irin wajibi na tsawon minti 15-20 (don 0.5 lita na akwati). A wannan yanayin, rayuwar rai ta ƙara zuwa 1 shekara.

Zaka iya shirya peking pecked a hanyoyi daban-daban. Amma ko da kuwa zaɓin girke-girke duk lokacin da abun ciye-ciye ya fita yana da dadi da kuma ci.