Naman girke-girke - Pickled Chanterelles

Gumomin ganyayyaki ( Cantharellus jinsunan) suna da daraja ga masu cin abincin naman daji da kuma gidajen cin abinci, amma ana samun 'yan watanni kawai na shekara. Pickling shi ne hanyar da aka ɗaukaka a lokacin da ake adana kayan yaro don jin dadi na shekara.

Abin da Kayi Bukatar

• 3/4 laban namomin kaza (chanterelle)
• 1 1/4 kofuna waɗanda apple cider vinegar
• 1/4 kofin ruwa
• 1 1/2 teaspoons zuma
• 2 teaspoons gishiri (kosher ko wani non-iodized gishiri, raba)
• 1 bay ganye
• 3 sprigs sabo ne thyme (ko 1 teaspoon dried thyme)
• 1/2 teaspoon dukan allspice (ko spicebush berries Lindera benzoin)
• 1/2 teaspoon dukan baki peppercorns

Yadda za a yi shi

1. Tsaftace namomin kaza. Kuna watsi da gargaɗin da kuka ji a wasu lokuta kada kuyi amfani da ruwa don tsaftace namomin kaza - yana da kyau don ba da launi mai tsabta a ruwa mai tsabta don cire duk wani datti. Yanki kullun kowane sashi mai duhu ko duhu.
2. Zane-zane a cikin gilashi (kuma a kan farantin karfe) lokacin da za ku ga siffar siffofi da kuma gefuna. Sabõda haka, barin ƙananan yara cikakke, kuma kawai yanke mafi girma a cikin rabin ko a mafi yawan wuraren.

1. Ƙasa babban skillet a kan matsakaici-zafi kadan. Kada ku ƙara kowane man ko man shanu. Ƙara namomin kaza da kuma dafa, yin motsawa akai-akai, har sai sunaye sun fara saki 'ya'yan juices. Saboda chanterelles sune namomin kaza masu bushe, wannan zai ɗauki kimanin minti 5.
2. Ƙara 1 teaspoon na gishiri. Gishiri zai zuga duk wani ruwa da aka bari a cikin namomin kaza. Da zarar wannan ya fara faruwa, ƙara sauran teaspoon na gishiri tare da vinegar, ruwa, sugar, thyme, da kayan yaji. Crank zafi har zuwa sama kuma jira har sai ruwa ya zo ga tafasa. Ka ba shi dadi ko biyu yayin da yake zuwa tafasa.
3. Rage zafi zuwa matsakaici-low kuma simmer na 5 da minti.
4. Yi amfani da cokali mai slotted don canja wurin sunaye a gilashi mai tsabta. Zuba ruwan gishiri. Tabbatar da ƙwayar namomin kaza an rufe shi da brine. Rufe rufe.
5. A wannan lokaci kana da zabi biyu: zaka iya canja wurin gilashi zuwa firiji kawai. Za a ci gaba da yin waƙoƙin da aka zaɓa don akalla watanni 6.
   
   Don tsawon ajiya a dakin da zafin jiki, yi amfani da gilashin canning, tabbatar da cewa gishiri an rufe shi da brine kuma cewa akwai rabin inci na sararin samaniya tsakanin farfajiya da abinci na kwalbar. Ba lallai ba ne don busa kwalba don wannan girke-girke. Shafe gilashin kwalba ta bushe tare da tawul mai tsabta ko tawadar takarda.
6. Gudura kan murfin canning da kuma aiwatarwa a cikin wani ruwa mai tafasa na tsawon minti 15 (daidaita lokacin idan zaka iya yin aiki a babban tsawo ). Idan ba a buɗe ba, za a ci gaba da zama a cikin shekara guda a kalla shekara daya, amma a motsa su zuwa firiji idan an bude kwalba. Ko zaka nemi hanyar gwano mai firiji ko ka dauki mataki na canning your chanterelles, jira a kalla wata daya don dandano don bunkasa kafin cin su.

Gudanar da Sha'idodin Abinci (ta hanyar bauta)
Calories	52
Total Fat	0 g
Fat Fat	0 g
Fat maras nauyi	0 g
Cholesterol	0 MG
Sodium	1,081 MG
Carbohydrates	10 g
Fiber na abinci	2 g
Protein	2 g

(Ana bayanin ladaran abincin jiki a kan girke-girke ta amfani da wani tsari na kayan aiki kuma ya kamata a yi la'akari da kimantawa. Sakamakon mutum ɗaya zai iya bambanta.)