Ukuhlanganiswa kwenhlama neeshizi kuye kwangexesha elide liphumelele ekuphekeni, ukutya kwamaqela amaninzi ehlabathini kuthathwa njengama-pie afana nawo. Ngoko ke, kukho iinkulungwane zokhetho lokubhaka okunjalo, nantsi zimbini zikhohlisi kwaye zikhawuleza ukulungiselela iresiphi.
Ukubhaka nge-hard and Adyghe ushizi
Izithako:
- umgubo - 0.6 kg;
- Adyghe ushizi - 100 g;
- ushizi nzima - 100 g;
- imvubelo eyomileyo - 1 tbsp. isipuni;
- amanzi 380 g;
- ukhilimu omuncu - 1 tbsp. isipuni;
- ioli yemifino - 130 ml;
- iqanda - 1 iqhekeza;
- ityuwa - 10 g;
- phezulu;
- ibhotela.
Ukulungiselela
Kubalulekile ukubeka amanzi ekutshiseni, kwenziwa ngenxa yokuba imfudumalo imele iqalise ukusebenza ngokukhawuleza kwaye, ngokufanelekileyo, inhlama yakho iya kufumana. Kodwa musa ukufudumala amanzi ngaphezulu kwama-35-40 degrees, ngaphandle koko uya kufumana umphumo ochaseneyo, kuba isonka emanzini ashisayo siya kutshabalalisa.
Umgubo kufuneka uhlanjwe kusengaphambili, le nkqubo iya kukulondoloza iingxaki ezininzi, ezifana neziphambano kwintlama kunye nokungena ngengozi. Hlanganisa umgubo kunye nemvubelo, ityuwa kunye noshukela, uze udibanise kakuhle ngezandla. Kodwa ke ungangena kwiqanda, kwaye emva kocyulo omuncu, ezi zithako ziza kwenza inhlama yakho ibe yincinci kwaye ithenda. Emva kokuba ulethe ukuhambelana kwenhlama kwi-homogeneity epheleleyo, kufuneka uqaphele, kwiimilinganiselo ezincinci ukungena kwamanzi afudumele kwaye kunjalo qhubeka udibanisa. Kanti uphinde uxoke inhlama ibe yindoda ehambelanayo ngokufanelekileyo, ungangena kwisithako esilandelayo, oko kukuthi i-oyile yemifuno, kwaye ngoku ungaxube inhlama, kodwa ugaye izandla zakho ngoko zilahle zonke izibonda ezenziwe. Inhlama ngokwayo kufuneka ibe kakhulu.
Ngoku inhlama iya kugutywa kwaye ishiywe iyure nesiqingatha, kude kube ukwanda kwevolumu kwisiqingatha. Emva kokuba wenze iibhola ezi-3 ezilinganayo, zibalele ngomgubo uze uzibekele eceleni ixesha lokulungiselela ukugxotha. Nciphisa i-cheese enzima nge-grater grater, kunye ne-adygeya ikwaba yintloko. Ephezulu, susa iziqu ukususela ekuqaleni, uze usike ngeemichilo. Emva koko udibanise izithako zokuzaliswa kunye nefomu ukusuka kwinxalenye yolu bunzima ibhola elingana nelinye leebhola zeenhlama. Emva koko, sele sele usele tafile okanye ibhodi yokuqhafaza, qalisa ukululalisa enye yeebhola zeenhlama ngezandla zakho, ngoko kufuneka usebenzise i-pin pin, kuba kuyimfuneko ukukhupha i-roll kunokuba yincinci. Ngoku ubeka ibhola ezalisiweyo yokugcwalisa kwisangqa seentlama kwaye uthabathe imiphetho yentlama kwaye uyifake, njengokungathi wenza i khinkali. Khangela ikhekhe, ubeke phezulu kwebhodi, jikela kwakhona uqondisise izandla zakho. Emva koko, ikheke iphekwe imizuzu engama-7-10 kwipuvini eshushu.
I-pastry yokugcoba ngokukhawuleza ngokukhawuleza kunye ne-suluguni ushizi
Izithako:
- inhlama inamanzi - 0,2 kg;
- I-Suluguni ushizi - 150 g;
- cilantro;
- parsley;
- chard;
- dill;
- igalikhi eluhlaza;
- anyanisi eluhlaza;
- garlic zasendle;
- isipinashi;
- iqanda - 1 iqhekeza;
- ioli yemifino - 60 g;
- ityuwa;
- pepper;
Ukulungiselela
Ukuba uthenge inhlama eqingqiweyo, ngokoko ngokwemvelo kuya kuxhomekeka. Kwaye ngeli xesha, lungiselela ukuzaliswa. I-Suluguni yinqumle ngokutsha ngommese, kuba akunakwenzeka ukuyixuba.
Ukubunjwa kokuxuba imifino, ewe, kuya kutshintshwa kwintando, ukulungiswa kwintetho yakho. Kumele kunqunywe, kodwa kungekuhle kakhulu, ngaphambi kokugaya, ukususa ngokucacileyo iziqu ezivela kwi-chard. Emva kwemifino, shaya iqanda, uthele ieshizi kunye neziqholo, kodwa uqaphele ngetyuwa, ekubeni i-suluguni ingaba yelitye, ke yikhuphe kakuhle. Ingqumbo ivule kunye nesiqingatha sawo, ngokukhawuleza ukuhamba ukusuka emaphethelweni, ukubeka ukuzaliswa, ukumboza ngesahlulo sesiqingatha senhlama, uze ulandelele iimilo ngezandla. Ikhekhe elinjalo liphekwe kwi-ovini kuphela kwisithathu kwisure kwiqondo lokushisa lama-180 degrees.