Kukwaziwa ngokubanzi ukuba umxholo weprotheni weembotyi inkokeli phakathi kwezinye izityalo. Ngoko ke, ukuba ufuna ukugcina i-calori ephantsi, okunomsoco kunye ne-billet, unako ukuyeka ubhontshisi kwiitamatato ebusika.
Ubhontshisi kwiitamatato ebusika - iresiphi
Nangona ixesha leetamatisi ezingabonakaliyo kwaye elihle lingakapheli, sebenzisa le recipe yendalo yeembotyi. Ukubunjwa kwawo okuyisiseko kukuvumela ukuba uguqule iresiphi ngokuqonda kwakho.
Izithako:
- iimbotyi - 940 g;
- utamatisi - 2.9 kg;
- amaqabunga ama-laurel - iziqhekeza ezine;
- ushukela - 25 g;
- ityuwa - 10 g;
- ipeysi yomnyama omnyama - 8-10 amaqhosha.
Ukulungiselela
Ngaphambi kokuba uvale iimbotyi kwiitamatato ebusika, kufuneka ulungiselele ngendlela efanayo nokuba uhamba nje ukuzongeza kwi-stew. Oko kukuthi, ubusuku ngaphambi kokupheka, iimbotyi zixutywe, kwaye ngosuku olulandelayo zibilisa zize zityilise, zingakhohlwa ukufaka amanzi ngasekupheleni kokupheka.
Emva koko ulungiselele utamatisi. Sika i-peel kwiziqhamo, uwathulule ngamanzi abilayo uze uyisuse. I-pulp esele iphikisiwe okanye ihlanjululwe kwi-puree ehambisanayo, ithulule kwiitya zokugcoba kwaye uyibeke i-sauce phezu kobushushu obuphakathi. Musa ukulibala nge-laurel, pepper, ityuwa kunye noshukela. Yongeza iziqholo, phawula malunga nesiqingatha seyure uze upheke umsila, uvuselele ngezinye izihlandlo.
Xa ixesha lokupheka le-sauce liphela, galela iimbotyi kulo kwaye upheke ndawonye enye imizuzu eyi-10. Eli xesha liza kunceda ukuhlanza iikhenki kakuhle kunye ne-soda kunye nokuyikrazula. Nika ubhontshisi kwiitamatato ngaphandle kweviniga kwibusika kumatshini ahlambulukileyo, ukugubungela, ukunyanzelisa kwindlela ekhethiweyo kunye neyodwa.
Ubhontshisi beentambo kwiitamatato ebusika
I-asparagus e-Crispy (umtya) iimbotyi kwi-marinade enamnandi nangomuncu yongeza kwi-snacks ezibandayo kunye ne-pickles zasekhaya. Iimbotyi ezinjalo zikhawuleza kuneembotyi kwaye zifuna ubuncinci bezithako.
Izithako:
- Iibhontshisi ze-asparagus - 960 g;
- amanzi 980 ml;
- ityuwa - 10 g;
- ushukela - 85 g;
- ukunamathisa utamatisi - 65 g;
- iviniga - 75 ml.
Ukulungiselela
Ukugcinwa kweembotyi kwiitamatato ebusika kuqala ngokutyalwa kwamanqana. Ngoxa iibhanki zimi ebhakeni lwamanzi, thatha ulungiso lwe-marinade. Hlanganisa amanzi kunye noshukela, iviniga neyetyuwa, yongeza unamathelisi kwaye ushiye konke ukubilisa. Ukwahlukanisa ngokucacileyo iimbotyi ezihlutshiwe. Ukusabalalisa iimbotyi kwiimbiza eziyinyumba uze ugcwalise nge-marinade eshushu, uze uwasonge ngokukhawuleza.
Yishiye iinqanawa zisezantsi ize zikhuphe ngokupheleleyo, ize zibeke kwindawo yokugcina.
Ubhontshisi obunciniweyo kwiitamatato kunye nemifuno ebusika - iresiphi
Isongezelelo kunye neembotyi ziba ngumgangatho osemgangathweni wokutsalwa kwemifuno yamatamatisi, anyanisi kunye neerothi. Ukuba ufuna ukwenza i-preform ngokukhawuleza ngakumbi, yongeza ngeembewu zesardadi kunye neepods of pepper eshushu. Ukubunjwa kwemifuno kwiresi kunokuhlukahluka ngokwabo ngokwabo, ukongeza nayiphi na isiqhamo sonyaka: i-zucchini, i-pepper e-sweet, isitshalo seqanda.
Izithako:
- Iimbotyi ezimhlophe - 940 g;
- izaqathe - 1,3 kg;
- utamatisi - 2.8 kg;
- i-anyanisi - 1.7 kg;
- ioli yohlaza - 480 ml;
- iviniga - 25 ml;
- ushukela - 45 g;
- ityuwa - 20 g;
- ilayiti;
- ipilisi eshushu - ukunambitha.
Ukulungiselela
Ubhontshisi obunziwe ngaphambili buya kusela uze udibane. Ngokwahlukileyo, pheka i-grill kwi-anyanisi eqoshiwe eneeqathe. Gcwalisa i-grill kunye neetato ezitshiweyo, qho yonke into, uthele iviniga, yongeza ubhontshisi obilisiwe, imifino kunye nompompi oshushu. Mshiye umsebenzi owenziwe ngotshani olude kwimitha engama-30, uze uthele phezu kwezimbiza ezinobumba uze uphume.