Wannan girke-girke ne mai sauƙi-to-make yana da ban sha'awa a kan karnuka masu zafi, har ma a cikin salatin dankalin turawa, ko kuma hade cikin salatin gyaran gurasa da kuma gabar ruwa.
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 don haka yana riƙe sama da lokaci.
Wannan girke-girke yana amfani da giya maimakon ruwa, kara dan gishiri don dandano, kuma ya haɗa da haɗin gurasa da kuma dukan ƙwayar mustard don rubutu. Wani nau'i na zuma yana daidaita abubuwan dadin dandano.
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. Yi amfani da ƙwayar mustard (nau'in spiciest) da giya na giya don mustard. Don dandano mai laushi, yi amfani da launin rawaya (wani lokaci ake kira farin) mustard tsaba da giya mai dadi.
Abin da Kayi Bukatar
- 2 tablespoons dukan baki mustard tsaba
- 1/4 kofin ƙasa
- mustard tsaba (foda)
- 1/4 kofin giya mai sanyi
- 4 teaspoons apple cider
- 1 teaspoon zuma
- 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, da shi a cikin turmi da pestle.
- Hada dan kadan danye hatsi, mustard foda, da gishiri a cikin karamin kwano. Ƙira don haɗuwa da sinadaran bushe. Mix a cikin giya, vinegar da zuma. 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 haushi (ko da yake dandano yana ciwon yaji) kamar yadda shekarun mustard suke.
- 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. Da zarar an buɗe, adana tukunyar sarrafawa a cikin firiji, kamar yadda za ku adana sayan.
Bambanci:
- Gishiri mai ruwan inabi
Yi amfani da ruwan farin maimakon giya. Ka bar zuma. Zabin: amfani da ganye na vinegar a maimakon vinegar vinegar. - IPA Honey Mustard
Yi amfani da ale don cin giya. Ƙara zuma zuwa 1 tablespoon, kuma ƙara mustard foda da 1 tablespoons.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 21 |
| Total Fat | 1 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | MLM 131 |
| Carbohydrates | 3 g |
| Fiber na abinci | 1 g |
| Protein | 1 g |