Yadda za Make Umeboshi - Jafananci Ume Pickles

01 daga 15

Yadda za a yi Umeboshi

Umeboshi tana nufin dried dried (Jafananci na Jafananci ko plums) kuma yana nufin motsa jiki. Abincin gargajiya ne na gargajiya. Umeboshi yana farawa ne a watan Yuni lokacin da ake girbi hawan Japan. Sinadaran da tafiyar matakai sun bambanta a tsakanin gidaje. A nan akwai matakai na asali don yin su a gida. Zaka iya amfani da wannan girke-girke na kayan shafawa , wanda shine kawai ruhu da gishiri.

Tsarin yakan fara a watan Yuni lokacin da ruhu ya cikakke kuma girbe. An sa su salted kuma su samar da ruwa na kansu, makamashi. An lalace su a al'ada, wanda za'a nuna su ta hanyar amfani da shish shiso. Ana amfani dasu a cikin rana a watan Yuli ko Agusta bayan damina ya wuce. Sa'an nan kuma ana adana su a cikin iska.

02 na 15

Cire Stems daga Ume

Cire ɗan ƙaramin baki mai tushe daga ruhu, ta amfani da sandar bamboo kuma wanke rufin. Jada su cikin ruwa don 'yan sa'o'i kadan.

03 na 15

Drain da Dry Umu Plums.

Drain da ƙarfi a cikin wani strainer kuma bushe su da kyau.

04 na 15

Spray Shochu a kan Ume Plums

Sanya rufin a cikin babban kwano kuma yaduwa game da 1/3 kopin shochu (haske rugujewa wanda ya ƙunshi kashi 35 cikin barasa) a kan ƙarfi (game da 4 1/2 lb) da kyau.

05 na 15

Yayyafa Salt a kan Ume

An yi amfani da gishiri maras amfani don yin ruboshi. Na farko, auna gishiri. Yawan gishiri da aka yi amfani da shi don karfin motsa jiki yana da kashi 15 zuwa 20 cikin dari na nauyin hawan ƙarfin. An ce wannan rabo shine manufa don rage haɓakar girma.

Yayyafa rabin adadin gishiri a kan ruhu kuma girgiza tasa don rufe su da gishiri.

06 na 15

Gyaran Ƙungiyoyi a cikin Pickling Container

Sanya salted mai karfi a cikin yashi yumbu ko filastik. Sanya sauran gishiri a saman rufin.

07 na 15

Sanya Ƙari a saman Ume

Sanya murfin katako na ƙwanƙwasa ko baka mai narkewa a saman rufin. Sanya nauyin haifuwa wanda yayi nauyi a matsayin murfin saman saman murfi ko farantin.

08 na 15

Rufe Akwati da Takarda

Rufe akwati da takarda mai laushi kuma ƙulla kirtani a kusa da akwati. Bar shi cikin wuri mai sanyi, duhu.

09 na 15

Umezu

Bayan 'yan kwanaki ko haka, ana fitar da ruwa mai tsabta da ake kira ume (mai vinegar vinegar) daga ruhu. Bari su dullube a cikin ruhu har sai da sun bushe ganye ko lokacin bushewa ya zo, yin hankali game da ci gaban mold.

Don dye umeboshi tare da ja shiso ganye, ga yadda za a shirya Red Shiso Lea for Pickling Ume

Idan ba ku da haushi tare da ja shiso, je zuwa tsarin bushewa.

10 daga 15

Fara Dyeing Umeboshi

Sanya ja a kan gwangwani a cikin gwanin kayan gwano don dyeing.

11 daga 15

Sanya Red Shiso Bar

Yada bishiyoyin shiso masu amfani da su don yin ja jazu a saman ruhu. Sanya salatin kwalba a kan tsararraji da kuma sanya ma'auni wanda ya auna rabin abin da yake a saman. Rufe tare da murfi kuma barin akwati a cikin sanyi, wuri mai duhu har sai lokacin bushewa ya zo, da hankali game da ci gaban matakan.

12 daga 15

Fara Farawa Dama

Ana amfani da bushewa a cikin Yuli ko Agusta lokacin da ruwan sama yake a Japan. Bincika bayanin layin ku na gida. Lokacin da yanayin zafi mai zafi ya ci gaba a kalla kwana uku, za a fara busar da tsawa. Ɗaukaka daga cikin akwati, ajiye ruwa (ruzu) a cikin akwati.

13 daga 15

Dry Pickled Ume karkashin Sun

Dry pickled ja shiso ganye a karkashin rana a lokaci guda domin yin furikake (kayan lambu Japan).

14 daga 15

Dry Ume Pickles

Yana da na kowa don busasshen ruwa pickles ƙarƙashin rana don kwana uku ko har sai da yanayin murhu mai suna pickles ya zama whitish. Kana son kauce wa ruwan sama a lokacin wannan tsari. A yanzu ana kiran '' pick '' '' '' '' 'ume'

15 daga 15

Ajiye Umeboshi a Umezu

Sanya ruboshi komawa cikin karfi kuma adana a cikin sanyi, duhu wuri. Za a iya cin su bayan kwanaki 10 ko haka, amma yana da kyau a jira wasu 'yan watanni don jin daɗin daɗi.