Recipes for hot sauce are too rich. Having changed the warehouse and spіvvіdnoshnja іngredієntіv, and having added different spices to the hot sauce - the axis is for you and a new recipe. So, experiment.
Proponuetsya a simple recipe for fried on milk, from which you can start your own after cooking tsієї baking spices.
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hot pepper powder - 50 g (~ 3 tablespoons)
9% estimate - 1 year.
a spoonful of oliya roslinna - 1 tbsp. spoon
honey - 1 tsp
milk - 150 g
At damn the jar, in yak_y getuvatimetsya and nadal_ zberіgatimetsya mustard, all the powder of mustard. Good for these purposes and such a quantity of ingredients are suitable for a 250-gram jar with a lid that spins.
Pour in the milk. Good mix.
Add an assessment, honey. Salt for relish and stir.
Add an ole. All products are productively combined to a uniform level of ingredients.
Hermetically close the pot with a lid and place it in a dark, cold place (in the refrigerator) for a night.
Nadali save some hot water in the refrigerator.
If you add more milk, then the roast will be redkish.
Today, I want to tell you again how to cook mustard in your home minds. Not long ago, I shared with you, but today I want to propagate you 3 more revised recipes: nuclear mustard on rose salt, mustard milk and mustard on kvass.
Otzhe, let's start with thermonuclear sourdough on rosesal. This recipe may be the most economical and especially suitable for the winter period (if you most often make preparations for the winter).
Ingredients:
The number of ingredients for the bag can be changed twice. Keep in mind that it is not recommended to save the cooked mustard for a long time. Also, focus on the quantity of the product. Rozsil better take ogirkіv chi tomatoes.
Preparing homemade gyrchitsa on rosesole:
Not less simple, but a little more savory version of the preparation of mustard. Ale її marvelous relish varty tsgogo. Until then, tse himself Swedish way cooking what only you know!
Ingredients:
Cooking:
Zmіshuєmo kvass and gyrchichny powder, you can see for a year 3 in the refrigerator that gyrchitsya is ready to live.
This recipe is rarely available on the Internet, but everyone who has tried it has come to grips! Better rajah and try it for you.
Ingredients:
Cooking:
For today, everyone, you have found out three ways, how to prepare mustard at home and save pennies at the same time. I am convinced that having tried these recipes, you will stop buying mustard in the store. And I will preach to you
The preparation of sourdough in the minds of the home was always given to the foldable and not meritorious for the respect of a small right. However, after an hour of rest, “Auchan” drank some mustard powder for a price roughly ostentatious for rupees, because of which the innate greed and desire to spare a splinter of rubles took the mountain over a small amount of cooking mastery. I’ll respect it, it’s not up to you, but just once, milk it away. Otzhe, for the preparation of fried on milk for the first recipe.
... add 50 g of powder and mix yogo with honey, olive oil and a teaspoon of ointment essence, and then dilute to a bagan consistency with milk and ...
... leave it in the refrigerator for nothing. And the grain should be checked for density and, if necessary, diluted with milk. Viyde gostra gіrchitsya miraculous relish! However...
...this recipe is not so strong, but still available on the Internet. Recipes for the preparation of girchitsa on gas water and lemonade compete with the original ones. I don’t know, how it dawned on me, perhaps a sprinkling of the upcoming samples cleared the nasopharynx and moscow well, but far away I could find such a recipe, which is not available on the Internet. It’s important to believe, right? Ale no mail Russian, and Google search engines know nothing about the request "rice on kvass". Tim, the recipe is simple and national, and the result is miraculous:
... add 50 g of mustard powder, dilute it well with gassed kvass to a consistency that suits you, and leave the year in the refrigerator for three-chotiri. If you were not impressed by the ease of preparation, the result will strike you obov'yazkovo. I haven’t tasted more of the gostroy gyrchitsy of the savory taste of my life yet.
Savory!
Dekіlka razdumіv і narіkan z nutrition gіrchitsі.
First, the mustard on the milk turned out to have a miraculous consistency and with relish I would turn it around, if I were to buy the ready-made mustard of the vodka brewery. I can’t even correctly compare Russia with foreign ones, the shards in us differ in taste of the delicious product, but insanely don’t act like they are shy for the Russian market.
Friend, make homemade mustard, especially on kvass, as easy as shelling pears. I called її "Mother-in-law on the porozі" through those who shy to shy away evenly and, without sacrificing such gusto on milk, go out superbly. The first smell of the glass in the refrigerator of freshly spiced rump in the refrigerator has reconverted and strongly brewed sour patriotism!
Third, offensive recipes are economically viable. For a communal meal, and to build camps (chi camps to recover), kibbutz and to build military parts, to sprout yaki from special operations, especially others - great knowledge.
Nareshti, as if you were doing them, be kind, develop in that order, as I described them. And if the other does not give up for the first, you can stop building the city with strong exotic additives.
Remain… It was disappointing that a two-hundred-gram pack of “Ashanovskoe” mustard powder of their trade mark had only 188 grams of this kind. Seeing on electronic bags three times fifty, revealing that the gross weight of the package was missing, adding only 38 grams. Ale, the flooring was not new and everyday, so you can’t say “pointed”, but it didn’t sip my satisfaction from the hand-worn mustard.
Vigorous home-style frying - tse pride be-like a master, and її the recipe is often kept in the great secret. I will tell you yoga and I won’t blink with an eye. She's just getting ready, so she's left wondering why she shouldn't go out. For example, I do everything for the eye and without any deaths. To you, shanovnі chitachi, rozpovіshe report.
Simple ingredients:
Cooking:
Ingredients:
Cooking method:
For a long time now, we have been preparing homemade sourdough. Go out richly savory for the purchase. And the smut, without the usual zayvih additives, preservatives, otstu. It's easy to get ready.
All spices are taken for bajans and in bajans, we take something like this. If you need less mustard, then obviously you take less water and less spices.
We boil water. At the same time, from a krishkoy bagzhano (we take a metal sudok), we pour a bottle of okrop. Let's keep stirring the water, let's sweat the mustard powder. Sipati yogo is necessary, until it gets thick, so that on the surface of the skin the furrows will grow and do not rise (it’s like custard, if you’re shy).
Then let's open the surface in the middle, bring a spoon and bleed on it. The water is to lie down over the mustard with a ball of approximately 5-7 mm, without destroying the hot oil.
Accurately close the capacity and wrap it up for production, more is possible, but no less.
Through doba we add olive oil (we have olive), honey or cane zucor. The strength of that pepper is evenly spread over all surfaces, but not with a strong ball. Silly bemo dribnogo pomelo s mlina, pepper so very s mlina.
Cloves are also equally spread on the surface. It’s better not to overdo it with her.
Rosemary on the surface of cinnamon. It smooths out the pungent smell of mustard, it doesn’t particularly spit on the relish, but you need to be careful with it. Vzagalі hіrchitsyu without spices better not sniff)))
Everything is relatively mixed. Ready. We try it for relish, if we don’t pick it up, then we add more.
Possibly, you have your own spices for hot sauce. Golovne not overdo it with the yakimo component. Ale, I renew the taste of all individuals. Who needs to be younger, who is hotter.
Save some hot water in the refrigerator. Get this amount for a month here. Take good care of it. Sometimes you see water, then you just need to mix it up. Under the hour of victoriousness, it was necessary to close the cap, so that it would not be seen. Scooped up, scooped up, mended. Otherwise, put it in a small jar.
Going out is delicious! Do not argue with the purchase. Spravzhnya, pekucha, but tasty. I need to say that I didn’t eat mustard, to that the slug of ailments. Ale at once at small kіlkosti on bread I spread and with soup їm. That and not less soup. Already got it right.
Savory!
Ingredients:
The products are well mixed and left in an airtight container (a jar, for example) in a dark, cold place at night. If you add more milk, then the roast will be redkish.
Ingredients:
Cooking method:
I'm ready for everything, I took all the giblets, tk. I cook tsyu sirchitsa myself. She put a small saucepan on the fire, put a sum of “Provencal herbs”, 2 cloves, a sprat of peas of winter pepper and if everything boiled, added strength, 1 teaspoon and boiled a sprat of khvilin.
Tim, for an hour at a special palce, I tried with a mortar to reshape the present - on the right, it’s not easy, and I did not reveal all of the present.
Zipala in a jar of fresh mustard, filled it with spices and spices (through a sieve), added a teaspoon of honey and three cinnamon. Motherland may curl up for a while, but її may not be rich enough, otherwise today we will float like a bi okremo. Pour ocet (1 teaspoon) and olive oil. Leave it at room temperature, then put it in the refrigerator. If it’s not too far away to crush today, then you can either add a spoonful of mustard powder in the process of preparation, or add mustard powder when you’re ready, as it suits you more. I didn’t particularly add anything, everything dominated me! If I can have some ideas, if I can perfect the recipe, I check with impatience! Acceptable for all appetite!
Ingredients:
Methods of preparing hot sauce, like and in different INDI ... ingіdrі ... in-gre-dі-єn-tov - great variety, I already long ago zupinalis on this way, I’m less ready, prepared in such a way, the roast can take relish and flavor, and with it such xAAAroshu nuclearity.
We won’t let the grains of the mustard be spiced, but we will hang only the mustard powder in the bowl. Adding a thin streak of creaking, shifting, until we see the plastic mass of that. yakscho vinikne nebhіdnіst blіdnіst і here і at once s chogos vilіpiti, gіrchichka could be needed.
Rozrivnyaemo evenly, and carefully on the spoon with a sprinkle of a centimeter ... one or two and a lot until chilled.
Potim need to carefully anger the water. It’s not scary, as the substance will be rare, for now I’ll take home. Let's sweat tsukor-strongly, we'll notice, we'll rub pepper, we'll vtrutimo, oliya.
Let's put it in a jar with a lid, which is twisted, twisted a little and left on the table - see.
Lies, as if the gіrchichka will be too thick, you can dilute it with wine, bitter rosé, or fill it with water.
Such a mustard can take sourness, peaceful nuclearity, and grains so deliciously burst into teeth.
Take dry grains of mustard, grind them at the step, or grind them on cave clay, and pass through a thick sieve. Put honey on the fire and boil. If the honey is simmered, boil the mustard, boil it with cold boiled otstom, stir it to smoothness and clog it.
For 1 bottle of chalky girchitsa - 1 bottle of honey, 200 g of oats.
Boil dry mustard into a saucepan, pour hot oil, boil it, boil zukor-pisok, pour in scorched zukor, stir well, put on the stove, boil, stir, pour into a bowl and simmer, until chilled.
If the mustard appears thick over it, you can spread it with hot otstom.
For 200 g dry kіmnati - 150 g otstu, 200 g zucru, 1 tbsp. a spoonful of scorched zucru.
At the mustard powder, put tsukor, sil, mix and stir with cold otstom. It is necessary to rozmіshuvat її prinaimnі protyazhny years, and more, then shorter, in view of the won win and in relish, and in the fortress.
for 3 st. spoons of hot sauce - 2 tbsp. spoons of zucru, 1 teaspoon of salt, 3 tbsp. otstu spoons.
Put tsukor at the mustard, kindly mix it up and pour olive oil into the sum, steadily, until the mustard turns into an arc of thick and leaky olive breast. Todі vsipati in neї vchennoї cinnamon and tоvchenої cloves, spread with cold otstom, docks won’t become rare, like porridge, then pour into jars, cork up and put in a warm place.
For 400 g of raw mustard - 200 g of zucru, 300 g of rosewood, 6 g of cinnamon, 6 g of cloves, 250 g of oats.
Take dry mustard, pour olive oil into it, mix it up, beat it up, leave it like that for 12 years. Let's boil the ocet, pour some offal into the mustard, slowly zavazhayuchi, the docks are not cool; soak up the tsukor-pisok of the burning tsukor, spread it and place it for the day in a warm place.
For 200 g kіmnati - 3 tbsp. spoons of olії, 150 g otstu, 2 tbsp. spoons of zucru; 3 teaspoons of singed zucru.
Put cloves and tsukor at the mustard, spread everything with oztom, so that the masa was redkishoy, lower spicy mustard, and there were no breasts, then put it on the stove and cook until the masa becomes thick, like a thick one. Take it out of the fire and spread it with cold otts to an extreme density, pour it into jars and put it in a warm place for the first day, and then take it from the room.
Cooked in this way, the roast can be saved more than rock; like it’s too tired, її it’s necessary to spread it and mix it up.
for 3 st. spoons of gіrchitsі - b g of cloves, 2 tbsp. spoons of zucru, 4 tbsp. otstu spoons.
Need a good performance sour apple rub it hot through a sieve. Let's put the rubbed apple in the yellow with mustard, mix it up, add the zukor, spread it with otstom, boil it with spices, like pickling, you can put the strength.
Tsya vodka vіdmіnnogo relish, but vzhivat її better not earlier than in 3 days.
for 3 st. spoons of yellow girchitsa - 4 tbsp. spoons of mashed apples, 2 tbsp. spoons of tsukru, 150 g of otstu, 2 teaspoons of salt.
