Le ngxube ingakhonzwa njengesitya esingasemva okanye isasazeka kwisonka. Inokuthi ingenziwa kwimibala ebomvu kuphela, kodwa nakwiitamatates ezihlaza. Ngoko, masingakhangeli ixesha kwaye siqale ukupheka i-caviar.
I-Recipe ye caviar evela kwi-pepper yaseBulgaria kunye neetatayi
Izithako:
- utamatisi ophantsi oluhlaza-1 kg;
- iitamatisi ezibomvu ezivuthiweyo - 550 g;
- Ipepper yaseBulgaria - 400 g;
- ushukela - 20 g;
- i-bulb - 2 iziqwenga;
- ioli ;
- ityuwa elihle - ukunambitha;
- iqabunga elomileyo.
Ukulungiselela
- Zonke iitamatisi zihlanjululwa, zicutswa kunye neetamatato ezivuthiweyo.
- Ubunzima obangelwayo bubuthelwa epanini kwaye ubiliswe ngaphezu kobushushu obunokulinganisa kuze kube yile iyure.
- Utamatisi ohlaza kunye neepilisi ezicwangcisiweyo, gxiba iphepha lokubhaka, lihlanganiswe ngefestile, kwaye ubhake ihafu yesure kwiqondo lokushisa lama-degrees 185. Emva koko, thabathe ngokucophelela imifuno evela ehovini kwaye upholile.
- Okwangoku, sihlambulule i-anyanisi, siyiqhebe ngokucoca ngesamba kwaye siyidlulise kwioli kuze kube lula. Ngoku yongeza kwi-tomato sauce ephekiweyo, sasaza iitamatati ezihlaza, upeleze uze udibanise.
- Sigcwalisa ubunzima ukuba sibonwe noshukela, ityuwa, ukuphosa i-laurel, ukuzisa kwi-thumba.
- Sifaka i-caviar eshushu kwi-tomato eluhlaza kunye ne-Bulgarian pepper kwiimbiza ezinamanzi kwaye zivale ngeebhondi.
Caviar kwiipulo, iidroti, i-pepper kunye ne-tomato
Izithako:
- iitamatayi ezibomvu ezivuthiweyo - 2.5 kg;
- I-pepper yellow yellow Bulgarian - 550 g;
- iiapulo - 550 g;
- i-anyanisi - 550 g;
- izaqathe - 550 g;
- ioli yemifino - 200 ml;
- intloko yegalikhi;
- ityuwa - ukunambitha.
Ukulungiselela
- Imifuno kunye neapulo zicocwa, zicutshungulwe, zicutswe kwaye zihlulwe kwi-grinder yenyama.
- Sitshintshela umxube obangelwa kwisiqwenga esikhulu, ungeze ityuwa ukunambitha, ulinde ukupheka uphinde upheke imizuzu eyi-15, uvuselele.
- Emva koko uthele kwioli yeemifino, ugubungele kwaye uqhubeke upheka ngomlilo obuthathaka uze ulungele, malunga nemizuzu engama-25.
- I-garlic ihlambulukileyo, icaciswe ngokushicilela kwaye iphonswe kwisikhwama. Siza kutywala enye imizuzu emi-5 ukuya kwimizuzu engama-7, size sibeke i-caviar esitshisayo kwimifino encinane. Ukukhupha, ukupholisa nokugcina kwakhona ebusika endaweni epholileyo.
Caviar evela kumbindi waseBulgaria kunye neerato
Izithako:
- utamatisi obomvu - 3 kg;
- Umgqomo waseBulgaria - 3 kg;
- i-anyanisi - 900 g;
- izaqathe - 900 g;
- ioli;
- ushukela - 185 g;
- ityuwa - 30 g;
- iviniga ye-apula - ukulondolozwa.
Ukulungiselela
- Imifuno ehlambulukileyo neyinkqubo igalelwe kwiikerubhi ezinkulu kunye nefri kwioli.
- Emva koko siyiphonkcelela yonke into yokugcoba inyama kwaye siyithulule inqwaba epanini.
- Ixesha lokunambitha ngeenongo, ityuwa, iswekile kwaye ubilise ihafu yure.
- Emva koko, beka i-caviar eshushuyo kwiimbiza kunye phantsi kwekotya nganye, uthele kwisiqingatha se-spoon ye-aple cider viniga.
- Sifaka umshicileli kwaye siwugcine esipresini yonke ebusika.
Caviar ukusuka kwitamatati, i-arubine kunye nepelepele ebusika
Izithako:
- iitamatisi ezivuthiweyo - 1 kg;
- isitshalo seqanda - 1 kg;
- Iipilisi zelinen zesiBulgaria - 3 ii-pcs.;
- i-bulb - iziqwenga ezi-3;
- igalikhi - 10 izidumba;
- izaqathe - iziqhekeza ezi-2;
- i-coriander-1 bunch;
- ityuwa - ukunambitha;
- ioli yemifino - 65 ml.
Ukulungiselela
- I-anyanisi ihlambulukile, isinqunywe ngokungaqhelekanga, kunye neeqathi ziyaxutywa kwi-grater.
- Amaqabunga kunye neekotyi ezicutshulweyo.
- Ngoku sithela ioli yohlaza kwinqwelo, siyishushu kwaye siyiphonye itamatisi evuthiweyo, ihluthe. Siza kuziqwengula phantsi kwesiqhekeza kwindawo elula.
- Bese ukongeza i-anyanisi, i-pepper yaseBulgaria kunye neetikiti. Gxuma kwaye udibanise imifuno imizuzu eyi-10, ngobushushu obuphantsi.
- Emva koko, beka isitshalo seqanda kwaye upheke amaqanda ngamaminithi angama-30.
- Ekugqibeleni, sizalisekisa ubunzima bokutya, ukuphosa imifino ekhethiweyo, igalikhi, ubilise kwaye ufake kwiimbiza. Sitshixa umsebenzi kwaye siwugcine kwisipreshini ukuya kwiminyaka emibini.