Liab qhwv. zaub mov txawv

Lub thiaj li hu ua liab qhwv, tej zaum lub npe hu rau txhua leej txhua tus vim hais tias ntawm nws cov yus cov xim - ntshav, xiav thiab burgundy. Tab sis, dua li no, nws yog hu ua yog liab. Tus duab ntawm nws lub taub hau ntawm zaub qhwv yog heev uas zoo sib xws rau ib tug yooj yim qhwv. Nws muaj nyob rau hauv nws cov muaj pes tsawg leeg ib tug ntau ntawm vitamin C, thiab nws yoojyim zoo tshem tawm cov roj los ntawm lub cev. Tsis tas li ntawd, cabbage yog siv rau lam hom phiaj tiv thaiv ntau yam kab mob ntawm tus mob huam. Lwm loj ntxiv liab qhwv yog hais tias lub sij hawm ntev cia nws tsis poob nws zoo qualities. Thiab tsis ntev los no kev tshawb fawb tau qhia tias cov kua txiv ntawm liab qhwv cuam tshuam rau lub xeev ntawm tus kab mob TB Bacillus.

Xam lav, kua zaub, stew, sauerkraut, pickles - cov no yog cov cia li ib co ntawm cov tais diav, uas muaj xws li liab qhwv. Zaub mov txawv nrog nws yuav pom cia nyob rau hauv tej cookbook. Koj muaj peev xwm txawm siv cov nplooj ntawm cabbage rau dai ib co tais diav ntawm nqaij - yog li lawv saib ntau npaum li cas appetizing.

Lauj kaub tais diav ntawm liab qhwv ris txiaj ntsim rau lawv cov aroma, juiciness thiab freshness. Qhov uas nws tsis loj hlob zaub qhwv, heev ntau liab. Qhov no yog piav los ntawm qhov tseeb hais tias, ua tsaug rau nws cov saj, nws muaj peev xwm kiag li hloov cabbage. Qhov tshaj plaws xwb - yog hais tias lub caij nyoog thaum tshav kub kub kho mob liab qhwv loses nws cov xim saturation, uas yog ua ntau bleak. Tab sis nws yog tej zaum qhov tsuas tsis zoo zoo, uas muaj ib tug liab qhwv. Zaub mov txawv los ntawm nws kev muaj ntau ntau manipulations nrog nws: nws stewed, roasted, ci, cov khoom ua si, pickled thiab fermented. Ntawm no yog ib co piv txwv.

Nyias ntawm liab qhwv

Zoo tagnrho rau kev npaj ntawm ib co nyias cov liab qhwv, zaub mov txawv xam lav yog heev ntau haiv neeg nrog nws.

Cov khoom uas yuav tsum tau nyob rau hauv ua noj ua haus cov txheej txheem: ib phaus ntawm liab qhwv, 1 me nyuam diav zib ntab, 1 - 2 diav ntawm txiv qaub los yog kua txiv cranberry, ib tug me ntsis ntawm cinnamon thiab clove roj.

Honey tov nrog txiv qaub los yog cranberry kua thiab tawm rau tej lub sij hawm. Zaub pob ua tib zoo rhuav rau hauv ib tug neeg nplooj, nrog yeej undercutting ntawm lawv lub hauv paus. Cov qhov chaw ntawm cov nplooj, uas muaj ib tug nyias nto, stacked daim ntau quav tso thiab finely chop. Sprinkle ib tug me me npaum li cas ntawm cranberry los yog txiv qaub kua txiv thiab du, cov nplooj yog tsis tau ces bristled ntawm lub phaj nyob rau hauv lub tiav lawm zaub mov. Tag nrho cov nplooj nyob rau hauv ib lub phaj thiab ncuav nyob rau hauv sab saum toj ntawm zaub roj.

Liab qhwv nrog stewed zaub

Qhov no zaub mov yog zoo suited rau lub thib ob: nws yog ob qho tib si txaus siab thiab pab tau. Mus ua noj nws koj xav tau: dill los yog zaub txhwb qaib - 1 sprig ntawm kav hauv paus - 100 g, dos - 100 grams (txog 1 dos), ib tug me ntsis cloves thiab allspice, qhiav thiab lub ntsiab keeb - liab qhwv - 500 grams.

Zaub txhwb qaib, kav zaub, thiab finely chop lub dos thiab muab tso tawm siv raws li me ntsis dej li sai tau. Tom qab 5 feeb, txiav mus rau hauv ib ncig yeej sau cabbage thiab tshem tawm cov los ntawm tshav kub. Cov nplooj yog finely chop thiab sib tov nrog zaub. Thaum pab ywg dej nrog tshuaj ntsuab.

Tsib liab qhwv

Cov khoom xyaw 5 kg ntawm liab qhwv, 1 kg ntawm apples, 250 grams ntawm dos, 20 grams cumin, 200 grams ntsev, 20 grams fennel.

Nyob rau hauv tus txheej txheem ntawm fermentation khoom xws li liab qhwv, zaub mov txawv los ntawm ntau qhov chaw muab cov kev siv ntawm ob qho tib si acidic qab zib apples. Tab sis tseem zoo siv qaub thiab nyuaj. Lawv yuav tsum tau muab faib, txiav tub ntxhais thiab tshem tawm cov tev. Ces txiav mus rau hauv ib daim hlab. Dos tev thiab txiav mus rau hauv ib daim hlab. Zaub pob chop, zom nrog ntsev thiab ntxiv cov apples, cumin, dill. Dov mus txog rau lub tsev nyiaj. Tag nrho cov zaub mov yog npaj txhij.