An sauke Purslane daga cikin lambun a matsayin mai sako, amma yana da kayan lambu mai dadi da tarihin amfani da yawa a al'adun Turai. An cushe tare da bitamin kuma har ma da lafiya Omega-3 m acid. Purslane yana da dadi, da kuma lokacin farin ciki, tsirrai mai tushe yana yin abincin tsami.
Abin da Kayi Bukatar
- 2 1/2 fam purslane (auna da ganye har yanzu a haɗe zuwa mai tushe)
- 1 kananan albasa
- 1 kofin apple cider vinegar
- 1/2 kofin ruwa
- 2 teaspoons sukari (OR 1 1/2 teaspoons zuma)
- 1 teaspoon gishiri (kosher ko sauran gishiri mai iodized)
- 1/2 teaspoon cumin tsaba
- 1/2 teaspoon coriander tsaba
- 1/2 teaspoon mustard tsaba
- 3 allspice (dukan)
Yadda za a yi shi
- Makullin yin manyan bishiyoyi da aka yi amfani da shi shine amfani da shi kawai. Ya kamata su kasance tsakanin 1/8 da 1/4 inch lokacin farin ciki
- Shirya ruwan wanka mai tafasa don yin sarrafa kwalban ku na gwano a cikin, sannan ku juya zafi a sama don kawo ruwa zuwa tafasa.
- A wanke purslane. Yanke da gungu na ganye da kuma duk wani mai tushe wanda ya yi yawa fata ga wani irin abincin tsami. Amma kada ka yashe wadanda ganye da thinner mai tushe! Su masu ban sha'awa ne a salads ko yankakken kuma suna kara da su, inda dukiyarsu ta mucilaginous za ta yi aiki mai kyau.
- Gasa rassan bishiya mai tsabta a cikin guda guda kamar 1 1/2 - 2 inci mai tsawo.
- Yanki kashe ƙarshen albasa da kwasfa shi. Yanke da albasa a cikin rabin lengthwise sa'an nan kuma yanki da halves cikin slivers.
- Hada ruwan inabi, ruwa, sukari ko zuma, gishiri da kayan yaji a cikin tukunya. Ku kawo a tafasa a kan zafi mai zafi. Rage zafi kuma simmer na tsawon minti biyar don saki abubuwan dandano na kayan yaji.
- Duk da yake ruwan inabi da ƙanshin sukari suna simmering, kaya da kwalba. Ba lallai ba ne don busa kwalba don wannan girke-girke, amma ya kamata su kasance masu tsabta. Sanya daya daga cikin kwalba a gefensa (yana da sauƙi a ɗauka a cikin maɗauran sautin). Sanya sautin da aka sa a ciki don su tsaya a tsaye lokacin da kwalba yake tsaye. Na farko, ƙirƙirar ƙasa mai tushe na mai tushe. Sauke wasu slivers albasa akan wannan lakabin. Fara farawa na biyu na kayan maido da kayan shafa a saman albasa. Ci gaba da ƙara ƙarin mai tushe har sai da ba zai yiwu ba ya dace a cikin maimaitawar: kwadar sallar za ta daɗaɗa kadan a lokacin canning, kuma kwaskwarima mai tushe ya hana su daga iyo daga cikin brine.
- Yi maimaita tare da sauran kwalba (s).
- Zuba ruwan zafi mai zafi a kan sautin purslane. Ya kamata ruwan ya rufe su duka, amma har yanzu suna da akalla 1/2 inch na sarari a tsakanin farfajiya na brine da rukunin kwalba.
- Juye a kan canning lids . Tsari a cikin ruwa mai tafasa don minti 10. Jira a kalla sati daya kafin dandanawa - yana daukan wannan dogon don dandano don hadawa da kuma sauran.
| Gudanar da Sha'idodin Abinci (ta hanyar bauta) | |
|---|---|
| Calories | 6 |
| Total Fat | 0 g |
| Fat Fat | 0 g |
| Fat maras nauyi | 0 g |
| Cholesterol | 0 MG |
| Sodium | 75 MG |
| Carbohydrates | 1 g |
| Fiber na abinci | 0 g |
| Protein | 0 g |