A mafi mahimmanci, abin da muke kira mustard, wanda aka kira "mustard", shine kawai hatsin mustard da ruwa. Adding vinegar ko wani acid yana kiyaye spiciness. Ba tare da shi ba, dole ne mustard ya zama bland tare da lokaci.
A wannan girke-girke, an ƙara gishiri kaɗan don dandano. An haɗo abincin da aka yi da ƙanshi da dukan 'ya'yan mustard da aka haɗa don rubutun.
Lokacin da aka kakkarya ƙwayar mustard (ƙwalƙasasshen ƙasa ko ƙasa zuwa ƙananan foda) kuma a fallasa su da ruwa, wani abu ya faru wanda zai haifar da dandano mai zafi na kwaskwarima.
A cikin wannan girke-girke da bambancinsa, ka tuna da cewa 'ya'yan itace mustard sune iri-iri mafi kyau da kuma farawa tare da sakamakon ruwan sanyi a cikin dandano mai zafi fiye da idan ka yi amfani da ruwa mai dumi. Don haka, idan kuna so injin kuji, ku yi amfani da ƙwayar mustard da ruwan sanyi. Don ƙanshi mai laushi, ya zama rawaya (wani lokaci ake kira farin) mustard tsaba kuma amfani da ruwa mai dumi.
Abin da Kayi Bukatar
- 2 tablespoons duk
- mustard tsaba (launin ruwan kasa ko baki)
- 1/4 kofin ƙasa mustard tsaba (foda)
- 1/4 kofin ruwa
- 4 teaspoons apple cider (ko farin giya vinegar)
- 3/4 teaspoon gishiri
Yadda za a yi shi
- Shuka tsaba a cikin mai juyayi nishadi don 15 seconds. Ba ku so ku rage tsaba zuwa foda - ya kamata su zama mafi yawa duka, amma kawai kadan ne. A madadin haka, kuna tare da turmi da pestle.
- Hada dan kadan crushed tsaba, mustard foda da gishiri a cikin karamin tasa. Ƙira don haɗuwa da sinadaran bushe. Mix a cikin sinadarar rigar. Dogayen ƙwayar mustard na iya zama maraba a wannan mataki. Kada ku damu - zai yi girma kamar yadda mustard tsaba da foda za su sha ruwan.
- Rufe kuma adana a ɗakin ajiya na dakin kwana 2 kafin amfani. Wannan jinkirin lokacin yana da mahimmanci, kuma ba wai kawai saboda yana ba lokaci don mustard ya ɗauka ba. Freshly sanya mustard yana da mummunan, m dandano. Wannan mummunan halayen kamar ƙwayar mustard.
- Bayan jiragen kwanaki biyu-rana, canja wurin mustard zuwa gilashin gilashi mai tsabta (s). Rufe rufe.
- Doard zai ci gaba a firiji don akalla watanni 4. Don ƙarin ajiya a dakin da zazzabi, ta yin amfani da kwalba 1/4 ko 1/2-pint canning da lids da kuma sarrafa su a cikin wani ruwa mai zãfin ruwa na minti 10.
Bambanci:
- Gwajiyar Beitari
Yi amfani da giya mai sanyi a maimakon ruwan kuma ƙara 1 teaspoon na zuma. - Wurin ruwan inabi da Tarurruka
Yi amfani da ruwan farin maimakon ruwan. Yi amfani da tarragon vinegar ko wani ganye vinegar maimakon nau'in irin. Ko kuma amfani da cider mai haske ko vinegar vinegar, amma ƙara 1 - 2 tablespoons finely yankakken sabo ne tarragon ko wata ganye. - Doard ne mai hatsi
Ƙara 2 teaspoons zuma zuwa ainihin girke-girke.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 9 |
| Total Fat | 0 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | 130 MG |
| Carbohydrates | 1 g |
| Fiber na abinci | 0 g |
| Protein | 0 g |