Matsarorin da suka samu nasara: yaya sauri ya isa ya dafa masara?

Maganin nama da aka kwashe a kan katako shine abincin da aka fi so da yawa daga aikin. Abin takaici, zaku iya jin dadin dandano na hatsi kawai watanni biyu a kowace shekara, saboda haka ya kamata ku tabbatar cewa dandano yana dace da tsammanin. Ka lura da girke-girke da suka fi dacewa don girke masara a hanyar gargajiya - a cikin kwanon rufi.

Yanayi da amfanin amfanin samfur

Masara yana daya daga cikin hatsi mafi girma a cikin masana'antu noma, wanda sau da yawa ya bayyana akan ɗakunan abincin abincin da yawancin mutanen duniya suke da shi a wata hanya ko wani.

Wannan samfurin yana da calorie mai mahimmanci, mai gina jiki kuma mai amfani sosai.. Duk da yawan adadin sitaci a masara, lallai ya cancanci kulawa idan dai yana dauke da dukkanin kwayoyin bitamin (kungiyoyin B, PP, C, D, K, da dai sauransu) da kuma alamomi (phosphorus, magnesium, jan karfe, potassium), wajibi ne don jikinmu kamar iska.

Tare da yin amfani da masara na yau da kullum, zaka iya rage haɗarin tasowa na cututtuka na zuciya, cututtuka, ciwon sukari, inganta tsarin tafiyar da rayuwa a cikin jiki, kiyaye ƙwayar ido a sautin (saboda abun ciki na carotene, wanda yake da mahimmanci ga hangen nesa), da dai sauransu.

Zabi da kuma sarrafa kayan lambu don tsarin dafa abinci

Don yin masara mai dadi sosai dadi, ba lallai ba kawai don dafa shi da kyau, amma har ma don zaɓar mai kyau. Kernels na kyawawa masu kyau za su zama kawai har zuwa karshen kakar wasa, wanda ya sauka a karshen watan Agusta. Bayan kakar, masara a kan mafi yawancin lokuta zai zama overripe, kuma, sabili da haka, m.

Don dafa a cikin kwanon rufi, matasan matasa sun fi dacewawanda suna da rawaya mai launin rawaya ko launuka masu launin fari. Yi hankali kuma ga bayyanar da yanayin hatsi: dole ne su kasance masu laushi masu dacewa kuma a lokaci ɗaya mai taushi, mai girma da mahimmanci ga juna.

Zai fi kyau saya masara a cikin ganye, wanda, a hanya, bai kamata ya bushe ba kuma ya ragu a baya.

Kafin ka ci gaba da yin amfani da masara dafa abinci, dole ne a wanke shi a karkashin ruwa mai gudu, sa'an nan kuma tsabtace ganye da whiskers. Idan ana so, za a iya cire huska ta cire kawai lalacewa ko datti mai laushi: don haka masara za ta rike mafi yawan juiciness (yadda za a dafa masara sosai, don haka yana da taushi da m, mun faɗa a cikin wannan labarin).

Kafin tafasa da katako, yana da kyawawa don kwantar da minti 40-60 a cikin ruwan sanyi. Don dafa shi yafi kyau a dauki cabs na girman daya don haka an dafa su da kyau.

Hanyoyi, ta yaya za ku dafa dadi a gida?

Wanke ba tare da gishiri ba

Kafin a dafa masara, dole ne a wanke sosai kuma tsabtace shi daga datti, lalacewar lalacewa. Don dafa abinci mafi kyau mafi ƙarancin kwanon rufi na simintin ƙarfe. Da farko dai, an sanya cobs a ciki sosai, sa'an nan kuma a zuba shi da ruwan sanyi (ya kamata a rufe cobs a saman ta 2-3 cm). An rufe kwanon rufi tare da murfi.

Bayan ruwan zãfi, dole ne a rage wuta ta ƙarami, saboda masara ba za a iya dafa shi ba saboda zafi mai zafi. Lokaci na cin abinci yawanci bai wuce minti 15 ba.. Minti 5 kafin samfurin ya shirya, ruwa ya kamata a salted. Don yin masara mafi m, za ka iya ƙara dan sukari ko man shanu yayin dafa abinci.

Tabbatar da shirye-shiryen masara za a iya zama, tare da ƙwanƙwasa nau'i na hatsi kuma gwada su. Bayan dafa abinci, ba buƙatar ku cire masara daga cikin kwanon rufi: ba shi "ɗan hutu" ba. Saboda haka samfurin zai zama mai taushi da taushi. Shuka masara yayi aiki a teburin zafi. Idan ana so, za ku iya shafa shi da man shanu kuma ku yayyafa da barkono baƙar fata.

Salt a farkon

Mutane da yawa sun gaskata cewa masara, a akasin haka, ya kamata a yi salted a farkon dafa abinci, kuma ba a karshen, wanda ke nufin cewa irin wannan girke-girke ya cancanci kulawa. Bisa ga girke-girke, ana amfani da masara a matsayin kiwo, da kuma matsakaici (har yanzu fararen, amma riga ya tsufa).

Cooking:

1. An samarda samfurin da ganye da whiskers (watsar da duk wani katako ba dole bane, bar waxanda suka fi kusa da cob, zasu kasance da amfani a lokacin dafa abinci).
2. An dauki kwanon rufi mai zurfi mai zurfi (zai fi dacewa a jefa ƙarfe). Wani karamin Layer na ganye an dage farawa a ƙasa, to, jere na masarar masara, wanda aka rufe daga sama tare da babban launi na ganye.
3. An zubar da masara da ruwa (bai buƙatar mai yawa ruwa ba, ya kamata ya rufe cob kawai) da salted sallah.
4. Ya kamata a kawo ruwa a tafasa, sa'annan rage zafi kuma dafa don kimanin minti 20 (matasa) ko 40-50 (mafi girma).
5. Bayan karshen dafa abinci na minti 10-15, masara ya fi kyau a hagu a ƙarƙashin murfin ruwa.

Za ku iya yin hidima ko dai mai zafi, shayi tare da man shanu, ko sanyi (a wannan yanayin, ana ajiye masara a ruwa a cikin firiji har sai ana aiki a kan tebur).

Ƙarin bayani game da yadda za a dafa masarar masara a cikin sauya da gishiri, a karanta wannan abu.

Mint da cuku

Za a iya samo kayan abinci mai ban sha'awa da dadi idan ka danna saurin girke-girke don girke hatsi a saucepan. Don shirya 4 babban masara cobs za ku buƙaci:

• Lemon - 1/2 inji mai kwakwalwa.
• Cheddar ko kowane cuku - 50 g.
• Mint - 4 sprigs.
• Salt, man shanu don dandana.

Cooking:

1. Tsaftace cobs na ganye da whiskers, sanya su a cikin tukunya mai walƙiya, rufe da ruwan sanyi.
2. Ku zo a tafasa sannan ku tafasa a kan zafi mai zafi don kimanin minti 20 - idan cobs suna matasa (karin bayani game da yadda kuma lokacin da ake dafa da ƙwayoyin masara a cikin wani sauye, za ku iya ganowa a nan).
3. Cire lemon zest daga lemun tsami, rubuta shi a kan mai kyau grater.
4. Cikakke tsintsin ganye tare da wuka.
5. Shayi rub, kamar zest, a kan m grater.
6. Mix kayan shafa, ƙara gishiri don dandana.
7. Ka bar masarar da aka gama a cikin kwanon rufi na minti 10, sa'an nan kuma saka a kan tasa, man shafawa da man shanu da kuma juye a cikin cakuda-cakuda.

A madara

Ba na misali ba, amma girke-girke mai dadi sosai a masarar a kan kwanon rufi. Kuna buƙatar waɗannan abubuwa masu zuwa:

• Masara cobs - 6 inji mai kwakwalwa.
• Milk - 2 lita.
• Butter - 1 tbsp. a cokali.
• Salt - dandana.

Cooking:

1. Masara dole ne gaba daya peeled.
2. Sa'an nan kuma saka a cikin kwanon rufi mai zurfi, zuba a madara kuma ƙara man shanu a gare shi. Masara ta bushe akan zafi kadan.
3. Bayan madara mai tafasa, samfurin yana dafa don kimanin sa'a daya (duba lokaci zuwa shiri, tun da madara ta rage saukar da abincin).
4. An shirya masara da aka shirya a kan tasa da kuma gishiri. Ku bauta wa zafi.

Koyi yadda za a zabi cobs don cin abinci, da kuma ganin mafi kyaun girke-girke, a nan.

Yaya za a adana abincin dafa abinci a gida?

Idan baza a iya cinye masarar da aka gama a wani wuri ba, yana da muhimmanci a kula da lafiyar samfurin. Saboda haka, ku ɗanɗani kernels na masara ba a lalata su ba, Dole ne a adana cob ne kawai a firiji. Saboda haka, za ku iya barin su a cikin ruwa da aka buka su, ko kuma za ku iya samun "alamar alatu" daga cikin ruwa, bushe da kunsa tare da jingina fim (kowane kunne dabam). A wannan tsari, ana iya adana samfurin don har zuwa kwanaki 3.

Yana da sauƙin zafi da masara: zaka iya yin shi ko dai a cikin wanka mai ruwa ko kuma ta aika shi zuwa microwave na minti daya.

Don ya dafa kayan lambu da sauri, dole ne a yi amfani da shi don tsawon minti 40-60 kuma zaɓi matasa cobs don dafa abinci.

Yanzu kun san yadda za ku dafa masara a cikin kwanon rufi, domin ya adana duk abincin da ke gina jiki da kuma cimma dandano mai ban sha'awa. Neman gwaje-gwajen dabarun cin nasara!