Indlela yokuphuza umbhobho

indlela yokwenza i-pu er
Kungekude kudlulileyo kwiimakethe zasekhaya kwakukho uhlobo olutsha lweti ebizwa ngokuba yiPuer. Yifumane ngokumisa ixesha elide elangeni lamaqabunga etiyi kunye nokunyusa kwabo phambili. Siyabulela kule teknoloji engavamile, i-taste of the drink is tart and rich. Kule nqaku ndingathanda ukunika iingcebiso malunga nendlela yokuphuza umbhobho.

Recipe yeMveli

Inendima ebaluleke kakhulu ekulungiseleleni itiye idlala ngamanzi, kufuneka ihlambuluke kwaye ithambileyo, ngaphandle kwevumba langaphandle kunye nokungcola kwingozi. Amanzi asentwaba aneempawu ezinjalo, kodwa ukuba awukwazi ukufikelela kumthombo wendalo, unokusebenzisa okuthengiweyo.

Kukho iintlobo ezimbini eziphambili ze-puer, iteknoloji yokupheka ehluke kancinane:

  1. I-Shu Puer itiye emnyama. Ukubilisa kufuneka kube ngamanzi abilisiwe, kufinyelele kwi-90-100 ° C, ngamanye amaxesha kwaye kwashiya ukukhupha kwisitya esikhethekileyo. Emva kokuba isiselo siphume imizuzu emihlanu, uza kufumana umnyama omnyama, obumnyama obuninzi, obunomdla ovelayo kunye nenkohlakalo ngeenkcukacha ezincinane zomhlaba.
  2. USen Puer uthetha itiye eluhlaza kwaye ulungiselelwe ngokobuchwepheshe obuhlukeneyo. Ubushushu bamanzi okuphuza akufanele kudlule kuma-80-85 ° C, kwaye akufuneki ukuba ugxininise ixesha elide, kuba intlamba enomonakalo ingavela. Kukulungele ukubamba isiselo iminyaka emi-2-3, uze uthele kwiikomityi.

Xa i-kettle ikhululiwe kwi-liquide, uthele kuyo enye yokukhonza yamanzi abilayo. Le nkqubo inokuphinda iphindwe ngamaxesha ama-5 ukuya kwe-10, kuxhomekeke kumgangatho wemveliso.

Ukuqhawula i-puer kwiipilisi

Olu hlobo lweeyi luqoqo lwamagqabi omisiwe, luxineke ngohlobo lwepeyibhile elijikelezayo okanye elikwere. Ukulungiswa kwesiselo esinjalo asiphuli kakhulu kwi-recipe yendabuko. Cinga iteknoloji kwizigaba:

  1. Thatha isitya esifanelekileyo uze ufake ipilisi apho. Zenzele kakuhle ngepuni.
  2. Dlulisa amanzi abilayo kwisitya, emva kwemizuzwana emihlanu ugalela amanzi.
  3. Bala imizuzu engama-30 uze uphuze itiye kwakhona ngamanzi, ukushisa okuyi-95-100 ° C. Emva kwemizuzu engama-2-3 isiselo esinokusela sisenokuthululelwa kwiikomityi kwaye ujabulele ukunambitheka kwayo kunye nephunga elimnandi.
  4. Ngaloo ndlela, enye ithebhulethi ingasetyenziselwa amaxesha angama-10, apho, ngokulungelelaniswa okulandelayo, ixesha lokunyuka kufuneka likhule kancane. Kulo mbandela, gxininisa, okokuqala, kokukhethwa kwintetho yakho.

Sipheka i-puur ngesi-mandarin

Le recipe ihluke ngokuthe ngqo kumabini angaphambili. I-Puer kwisi-mandarin ingathululelwa amanzi ashisayo ngaphezu kwamaxesha ama-3-4. Kule meko, amaqabunga etiyiweyo kufuneka ashiywe kwisikhumbi esivaliwe imizuzu engama-4, enezela iinkalo ze-mandarin apho. Abanye abaxhasi bee teyi bakhetha ukusebenzisa amaqabunga kuphela, kodwa ngelo xesha baxhaswa kwi-kettle ubuncinane imizuzu eyi-10. Isiselo esinjalo siphezulu sibe somelele kwaye sizalisekile, sinika yonke into efanelekileyo.

Indlela yokwenza ubisi ngophethi

Le teya ibizwa ngokuba uyazi, kuba inomdla omncinci kunye novumba lobisi. Inzuzo yalo inokukwazi ukukhupha i-cholesterol emzimbeni, ukugcina izinga elifanelekileyo leswekile egazini, kunye nokuphucula imbonakalo kunye nemeko yesikhumba.

Ubisi obisiweyo Ubumanzi bamanzi ngobushushu buka-60-80 ° C, kwaye ke ushiye imizuzu engama-1-3 ukufezekisa ingcamango efunwayo.

Ukupheka itiye yasebukhosini

Amaqabunga e-Tea ezi ntlobo ze-puera zilungiselelwe ngendlela engavamile: esikhundleni sokumisa elangeni, zome. Oku kuncedisa ekubeni isityalo sihlala sisinqununu, sinika isiselo esiqingqiweyo kunye nephunga elilodwa.

Ukwenza lo Mkhuhlane, uthathe ama-6-8 amagremu amaqabunga etiyi uthele 300 ml wamanzi abilisiwe. Ukunyanzela imizuzu emi-2 kwaye ujonge umdla ococekileyo.