Crackers to beer. Do not change the traditions

Beer is one of the most popularlow-alcohol beverages. A wide selection of a wide variety of snacks is available for this drink. Quite often they buy crackers for beer. It's tasty and cheap. Toasted straws of sliced ​​bread have a wide choice of flavor additives - it's cheese, and bacon, and chicken, and salmon, caviar, even a cold meat with horseradish is. They are prepared from wheat or rye bread. Most likely, at least once, but you have thought about how to make crunches to beer at home. It's like nothing difficult: cut bread, fry, sprinkle with seasonings and here's a long-awaited snack - crackers to beer. The recipe for this simple dish, in fact, plays an important role, because it's just not possible to make "as in the store".

To begin with, we need bread. Fresh bread is very difficult to cut into beautiful slices, so ask them to give you "yesterday's". Sharpen the knife sharper and start cutting. The thickness of the slice is, of course, individual, but it is recommended to cut not thicker than 5 mm.

For roast bread it is better to choose an oven withelectric heating. Unlike gas, the heating of the tray takes place much more evenly in an electric oven. Put the sliced ​​slices on a baking sheet in such a way that they do not touch each other. To salt before frying croutons for beer or not - is not important. Everyone does in their own way.

Keep an eye on the temperature of the oven. Too high will lead to the fact that crackers to beer will be fried at the edges, but will be "raw" inside. Not very tasty. It is better to make the heat less and allow the future snack to be better dried, and at the end twist the temperature regulator 250 degrees, so as it should be all browned.

During the preparation of slices, the best time is fromtime to turn over. They can quickly burn out, and they can eat charcoal, hardly anyone will want. Preparation takes about 10-15 minutes. And all - take the rusks to beer! Recipe for flavoring is easy to pick up. Consider simple and interesting options.

1. Before roasting it is recommended to sprinkle dried bread with ground dill (it is better fresh), salt and lightly pepper with black pepper.
2. Prepare the tincture. Grated garlic clove, ground dill and 100 grams of water. We mix and insist a little. Spread the slices on a baking tray and lightly spray the marinade on them. Close the oven and fry. 2-3 minutes before the end, open the oven door and let the breadcrumbs dry completely. The whole process takes no more than 15 minutes.
3. To impart an interesting taste, a tincture containing cumin, onion and dill is used.
4. The option is designed for two loaves. It is necessary to clean 18-20 cloves of garlic and chop it with a scabbard. Add garlic to dry paprika, black pepper, dill, salt and other dry spices. We pour in all this about 150 grams of oil (sunflower, olive), mix. The resulting mixture is watered on future suhariki to beer. All this is placed in the oven, which must be preheated to 200 degrees. Frying about 15 minutes, the time depends both on the dryness of the bread, and on the oven itself. Every 5 minutes it is recommended to mix them for uniform roasting.

In general, the use of garlic in sauces is incrediblepopular. As you know, his teeth raise appetite, which means that suhariki to beer will want to eat more and more. Full similarity with "shop", only in the latter, this effect is achieved through the introduction of chemistry. And we, as they say, have a natural product.

Now, knowing how to cook croutons for beer inyou need only take into account one thing. Rye croutons cook easier, and cut them can be much thinner than white bread. For white breadcrumbs you need to watch continuously, as they instantly burn out. Be careful. Bon Appetit!