Npaj mustard hauv tsev tso cai rau koj kom tau txais ib lub ceeb muaj zog, thiab qhov tseem ceeb tshaj plaws ntawm ntuj thiab pab tau rau koj cov zaub mov uas nyiam. Tsis tas li ntawd, mustard, daim ntawv qhia uas tau muab piav rau hauv qab no, yog qhov nrov heev tsis yog rau cov laus xwb tiam sis kuj rau cov me nyuam.
Dijon mustard - ib daim ntawv qhia tom tsev
Cov khoom xyaw:
- mustard noob (dawb thiab dub) - 150 g;
- spices "nyom ntawm Provence" - 10 g;
- dej - 2 yam khoom;
- kua zib mu - 1 tbsp. diav;
- cloves - 3 g;
- cinnamon - 3 g;
- kua txob tshuaj tsw qab - 3 g;
- vinegar cawu cub - 1 tbsp. diav;
- txiv ntseej roj - 2 tbsp. diav.
Npaj
Cov khoom muaj ceem tshaj plaws hauv daim ntawv qhia no yog cov noob dub thiab dawb mustard, tab sis koj tuaj yeem nrhiav tau lawv nyob rau hauv feem ntau loj supermarkets.
Ua ntej koj yuav tsum nchuav dej rau hauv ib lub lauj kaub, muab tso rau hauv qhov cub, ntxiv "Provence's herbs", cov qoob loo, kua txob ua rau dej thiab tos kom sib xyaw kom npau npau. Tom qab ntawd, txo qhov tshav kub, ntxiv ntsev thiab rhaub rau lwm 5 nas this, los ntawm qhov hluav taws kub qeeb.
Thaum lub sij hawm sib tov yog tau npaj, nyob rau hauv ib lub tais cais koj yuav tsum tau zom cov noob zaub nrog lub tshuaj khib nyiab. Tom ntej no, koj yuav tsum ncuav cov noob rau hauv ib lub thawv me me los yog ib lub phaj sib sib zog nqus, ncuav lawv nrog kua txhij ua nrog cov txuj lom, ntxiv zib ntab, cinnamon thiab sib tov txhua yam kom huv si. Thaum kawg, ntxiv vinegar thiab txiv ntseej roj, do dua thiab tawm lub mustard kom txias. Txias pobtxiag yuav tsum muab cia rau hauv lub tub yees.
Mustard los ntawm mustard hmoov - daim ntawv qhia rau tub nkeeg
Cov khoom xyaw:
- mustard hmoov - 5 tbsp. dais;
- vinegar 3% - 1 teaspoon;
- piam thaj - 1 tbsp. diav;
- ntsev - ½ tsp;
- zaub roj - 1 tbsp. diav.
Npaj
Ib daim ntawv qhia mustard ntawm hmoov yog ib qho uas yooj yim tshaj plaws los ua noj cov tais hauv tsev.
Ua ntej, ncuav cov hmoov nrog boiling dej nyob rau hauv ib qhov nyiaj ntawm 4-5 st. thiab sib tov qhov sib tov kom zoo kom txog thaum uas muaj homogeneous pulp tau. Tom ntej, ntxiv qab zib, ntsev, kua qaub thiab roj thiab rov sib tov dua.
Lub resulting sib tov yuav tsum tau xa mus rau ib lub hub, tightly kaw thiab ntxuav rau ib hnub nyob rau hauv ib qhov chaw sov. Thaum cov ntses mustard infused, nws muaj kev ruaj ntseg cia rau hauv lub tub yees thiab siv cov tais diav.
Sweet mustard - ib daim ntawv qhia nrog zib mu
Mustard nrog zib mu, daim ntawv qhia ntawm uas yuav tsum tau nthuav tawm hauv qab no, yog cia li tias seasoning, uas cov me nyuam hlub madly. Nws tuaj yeem siv rau cov qhaub cij, cov qhob cij los yog ua ib txoj hnav khaub ncaws. Nyob rau hauv txhua rooj plaub, koj tus me nyuam yuav tsis tawm tsam xws li ib qho txawv txawv mustard.
Cov khoom xyaw:
- hmoov av - 1 yam khoom;
- qej dib - 1 yam khoom;
- kua zib - 1 tbsp. diav;
- piam thaj - 1 tbsp. diav;
- ntsev - 1 teaspoon;
- zaub roj - 1 tbsp. diav;
- vinegar wine - ½ tsp.
Npaj
Daim ntawv qhia ua zaub mov noj rau cov menyuam yaus yog qhov ntau ntau suab thaj thiab zib ntab, tab sis tsis txhob txhawj tias cov tais yuav dhau los qab zib. Xws li ib tug mustard nrog Library yuav noj tag nrho cov neeg hauv tsev neeg.
Ua ntej koj yuav tsum do cov hmoov nrog dib brine. Nws yog qhov zoo tshaj plaws los ua qhov no rau hauv ib lub tais los yog saucepan, maj mam ntxiv cov brine mus rau lub hwj txwv kom tsis muaj cov qog rau hauv nws.
Nqa qhov sib tov mus rau lub sib xws ntawm tuab qaub cream, ntxiv rau nws zib mu, qab zib, roj thiab vinegar thiab sib tov txhua yam meej. Sweet mustard yog ib nrab npaj. Tam sim no nws yog ib qhov tsim nyog yuav tau muab tso rau hauv lub thawv nrog lub hau kaw ntom ntom, thiab xa mus rau qhov chaw sov so rau yav hmo ntuj. Nws yog ib qho tseem ceeb kom to taub tias mustard hmoov yuav tsum dissolve nyob rau hauv cov kua uas nws yog tov, thiab qhov no tshwm sim rau 10-12 xuab moos. Tias yog vim li cas xws mustard yog tsis siv tam sim ntawd.
Tom qab lub mustard yog infused, lub zib mu-mustard sauce yuav siv tau rau nws lub hom phiaj intended.