Siirupid eesti metsadest? Kuusk on puu, mida tunnevad k\u00fcll k\u00f5ik. Meil on ta k\u00f5ige rohkem tuntud j\u00f5ulupuuna, kuid praegu, kevadel, on aktuaalne kuusev\u00f5rsesiirupi valmistamine, mida saab teha v\u00e4rsketest v\u00f5rsetest. Kirjutan l\u00fchidalt, kuidas mina olen seda teinud.<\/p>\n

<\/p>\n

Kuidas valmistada?<\/strong><\/h6>\n

On kaks viisi- k\u00fclm- ja kuummeetod<\/strong>, kui nii v\u00f5ib nimetada.<\/p>\n

Lihtsaim valmistusviis- ilma kuumutamata.<\/strong><\/h6>\n

Lihtsaim viis on selline, et v\u00e4rskelt korjatud kuusev\u00f5rsed tuleb panna suhkruga<\/strong> kihiti purki, purgile kaas peale ja purk panna k\u00fclmkappi. Aeg- ajalt v\u00f5ib purki raputada, et sisu seguneks paremini. Suhkru sulamine v\u00f5tab k\u00fclmikutemperatuuril aega n\u00e4dalaid, isegi kuu v\u00f5i rohkem. Siirup on valmis, kui v\u00f5rsed on kaotanud oma rohelise v\u00e4rvi, muutunud pruunikaks ning suhkrust on saanud vedelik. Siis kurna v\u00f5rsed v\u00e4lja ning saadud siirupit hoiusta samuti k\u00fclmkapis, kus ta s\u00e4ilib v\u00e4hemalt aasta. Kui kaua t\u00e4pselt, ei oska \u00f6elda, sest minul saab ta uueks hooajaks lihtsalt otsa.<\/p>\n

Sarnane, kuid tervislikum variant on selline, et suhkru asemel kasutan mett. Mesi<\/strong> v\u00f5iks sellisel juhul olla vedelam, et v\u00f5rsed saaksid meega kenasti kaetud. Samamoodi panen purki v\u00f5rsed kihiti meega ning hoian purki k\u00fclmkapis, kuni siirup valmis.<\/p>\n

Kui soovid kauem s\u00e4ilitada, kasuta kuummeetodit.<\/strong><\/h6>\n

Kuummeetodil valmistatud siirupit ei pea s\u00e4ilitama k\u00fclmkapis. Suure suhkrusisalduse t\u00f5ttu s\u00e4ilib ta h\u00e4sti ka keldris v\u00f5i muus jahedamas hoiuruumis. Avatud pudelit soovitan siiski k\u00fclmkapis hoida, toatemperatuuril seistes v\u00f5ib ta hallitama minna.<\/p>\n

Mina panen potti v\u00f5rsed ja vee, arvestan liitri v\u00f5rsete kohta liiter vett. Lasen poti sisu korraks keema ning keeran siis “tule alt \u00e4ra”. J\u00e4tan nad niimoodi t\u00f5mbama j\u00e4rgmise p\u00e4evani. Siis kurnan v\u00f5rsed v\u00e4lja, lisan t\u00f5mmisele suhkru. Arvestan liitri vedeliku kohta kilogrammi suhkrut, lasen saadud segu keema ja keedan vaiksel tulel u 10 minutit, eemaldades peale tekkinud vahu. Kes soovib, v\u00f5ib lisada ka veidi sidrunimahla. Mina ei n\u00e4e pikal keetmisel m\u00f5tet, maitse sellest paremaks ei l\u00e4he. T\u00f5si, kui soovid tumedama tooniga siirupit, peaksid segu kuumutama v\u00e4hemalt 30 minutit. Pika keetmise tulemusena olen saanud isegi roosa siirupi, aga selleks kulus minu m\u00e4letamist m\u00f6\u00f6da ikka 2 v\u00f5i isegi 3 tundi.\u00a0 Kui siirup on valmis, villi ta purki v\u00f5i pudelisse.<\/p>\n

Kasutamine<\/strong><\/h6>\n

Kuusev\u00f5rsesiirup<\/a> sobib v\u00e4ga h\u00e4sti salatikastme komponendiks, lihamarinaadidesse lisamiseks, lihtsalt tee magustamiseks. Miks mitte ka magustoitudesse ning julgemad lisavad kuusev\u00f5rsesiirupi isegi kohvile.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Siirupid eesti metsadest? Kuusk on puu, mida tunnevad k\u00fcll k\u00f5ik. Meil on ta k\u00f5ige rohkem tuntud j\u00f5ulupuuna, kuid praegu, kevadel, on aktuaalne kuusev\u00f5rsesiirupi valmistamine, mida saab teha v\u00e4rsketest v\u00f5rsetest. Kirjutan l\u00fchidalt, kuidas mina olen seda teinud. Kuidas valmistada? On kaks viisi- k\u00fclm- ja kuummeetod, kui nii v\u00f5ib nimetada. Lihtsaim valmistusviis- ilma kuumutamata. Lihtsaim viis on […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"default","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[6],"tags":[8,10,11],"class_list":["post-2148","post","type-post","status-publish","format-standard","hentry","category-nouanded","tag-kuusevorsed","tag-mesi","tag-siirup"],"_links":{"self":[{"href":"https:\/\/variku.ee\/wp-json\/wp\/v2\/posts\/2148"}],"collection":[{"href":"https:\/\/variku.ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/variku.ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/variku.ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/variku.ee\/wp-json\/wp\/v2\/comments?post=2148"}],"version-history":[{"count":5,"href":"https:\/\/variku.ee\/wp-json\/wp\/v2\/posts\/2148\/revisions"}],"predecessor-version":[{"id":2166,"href":"https:\/\/variku.ee\/wp-json\/wp\/v2\/posts\/2148\/revisions\/2166"}],"wp:attachment":[{"href":"https:\/\/variku.ee\/wp-json\/wp\/v2\/media?parent=2148"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/variku.ee\/wp-json\/wp\/v2\/categories?post=2148"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/variku.ee\/wp-json\/wp\/v2\/tags?post=2148"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}