Ebusika, ufuna ukuhlukana kwetafile yakho kuphela ngeemkhukhamba ezikhethiweyo kunye nekhekhe, kodwa ujabulele i-billet ehlobo. I-Caviar ukusuka kumakhukhamba iya kubhenela kubafazi abaninzi, kuba kungenakunzima ukulungiselela kwaye kufaka imifuno ekhula kwiindawo zokuhlala. Lo msebenzi ulula kwaye uqobo udibene kunye ne-pasta kwaye usebenza njengesongezo esinomsoco wokulungiselela imifuno yemifuno. Kwiingcebiso ezantsi, siya kuqwalasela ubugcisa bokulungiselela le billet yasebusika yasekuqaleni.
Caviar ukusuka kumakhukhamba ebusika ngaphandle kobuncwane - iresiphi
Izithako:
- i-anyanisi - 55 g;
- izaqathe - 75 g;
- i-clove yegalikhi - iziqwenga ezi-3;
- iqabunga le-bay-1 iqhekeza;
- unamathanga omathathu - 55 g;
- ikhukhamba - 850 g;
- iipasta zepilisi - ama-5 amaqhosha.;
- iviniga - 10 ml;
- ioli yohlaza - 80 ml.
Ukulungiselela
Hayiza, yomisa ikhukhamba, unqumle iingcebiso, uthinte kwaye uthathe iibhubhu ezincinci. Gweba imifuno ehlutshiwe kwaye uvumele ukuba uhlale eplasini yokucima imizuzu engama-7, yongeza ikhukhamba kumxube uze udibanise imifuno imizuzu eyi-10, uvuselele. Utamatisi unamathele kwaye ucaciswe kwi-garlic yenkcazelo ehlanganiswe nekhukhamba ye-billet kwaye ushiye umlilo ngomzuzu omnye. Phala kwiviniga kwaye emva kwemizuzu emi-3, susa i caviar kwisitya. Ukusabalalisa iingubo ezingenanto ezingenanto, uvale iibhondi ngokukhawuleza uze ushiye ukupholisa.
Caviar ukusuka kumakhukhamba angaphezulu kwebusika
Wonke umyezo wasendle uyaziqhelanisa nento efana nokugqithisa kwezityalo, xa imifuno emilindelwe ixesha elide iphela. Ukupheka kwe-caviar kwiikomkomusi zasebusika kuya kunceda nje kuphela ukucwangcisa isityalo esikhulu, kodwa kuya kubangela indlela efanelekileyo yokusebenzisa izityalo eziphuzileyo ngokulungiselela i-calories ephantsi.
Izithako:
- ikhukhamba-i-overgrowth - 950 g;
- Ipepper yaseBulgaria - 240 g;
- anyanisi - 165 g;
- utamatisi - 450 g;
- izaqathe - 280 g;
- ioli yemifino - 115 ml;
- ityuwa - 35 g.
Ukulungiselela
I-peel ikhukhamba ikhasi kwaye ususe imbewu enkulu kwimifuno. Ukukhupha ukhukhamba kwi-grater. Blanch iitamatisi, zibaze uze ucobe. Yongeza i-puree ye-tomato kwikhukhamba. Bhaka epilisi kwi-ovini, uyigwebe kwaye uyinqumle ngokukhawuleza. Iinqwelo ze-shredded ne-anyanisi, zifefe imizuzu emi-5. Yongeza ukhukhamba olungiselelwe, utamatisi, ipilisi kwaye upheke isitokisi semifuno kwiminithi engama-40. Ukusabalalisa i-caviar kwiingxowa eziyinyumba kwaye ubonakalise okokuqala ngaphambi kwemizuzu engama-20, ngokukhawuleza ugubungele ngamabhodlela uze uthumele ukugcina.
Ukupheka i-caviar kumakhukhamba amasha ebusika - zokupheka
Izithako:
- ukhukhamba - 980 g;
- izaqathe - 145 g;
- anyanisi - 135 g;
- iviniga ye-apula - 10 ml;
- ushukela-5 g;
- ioli yohlaza - 75 ml;
- i-paprika - 1 tbsp. isipuni.
Ukulungiselela
Amakhukhamba alungiselelwe, anyanisi kunye neeqotothi eziqhekezayo. Beka imifuno kwipani yokucoca ngokufudumalayo kwaye udibanise imizuzu engama-40, ulungele umxube. Yongeza uviniga, ushukela kunye ne-paprika. Ukuthengwa kwe-caviar kwi-blender. Ukupheka i-caviar kwisitya esingasinyumba, ukugubungela ngamabhodlela, ukugcina kwindawo ebanda.
Caviar ebusika - iresiphi elula
Izithako:
- ukhukhamba - 670 g;
- izaqathe - 70 g;
- anyanisi - 150 g;
- pepper - 150 g;
- igalikhi - 10 g;
- ioli yohlaza - 80 ml;
- umxube wezonunci zamanqatha - 10 g.
Ukulungiselela
Amakhukhamba ahlanjululwe kakuhle kwaye agqoke epanini elitshisayo. Gaya i-anyanisi, iidroti, i-pepper kunye negalikhi. Sidibanisa zonke izithako kunye kwaye sizithumela ukuba zenze i-half half hour ngaphambi kokuphuma kwamanzi. Sifaka amaqanda kwiibhotile ezicocekileyo kwaye sibilise imizuzu engama-20, emva koko sibagxotha.