Ebusika, ukhukhamba ngamakhakheni enye yezona zinto zibaluleke kakhulu izitya ezininzi. Ziye zongezwa kwiisobho ezihlukahlukeneyo, i-salads, i-snacks. Ngabo ngokwabo ukhukhamba ngamakhaka, nawo, athandwa kakhulu. Ukugcinwa kukuvumela ukugcina imifuno ixesha elide. Kwaye kwixesha elibandayo, xa umzimba womntu ungabikho iivithamini kunye ne-microelements, imifuno enamagqabini iyimithombo yabo engenakuxhaswa. Kakade ke, iikomkethi ezinamathanga zingathengwa kwiimarike okanye kwivenkile, kodwa kunonwabo oluthile luziswa yimveliso eyenziwe ngezandla zakho. Amakhakheni asekhaya ahlala ebusika yinto ephuma kwizizukulwana ngezizukulwana.
Inani elikhulu lokupheka lokukhupha ukhukhamba livumela umsikazi ngamnye ukuba athole ukhetho oluhle kakhulu kwaye oluhle. Kulo mfazi ngamnye ukhukhamba luvela ngokukhethekileyo, oluyingqayizivele, nokuba uyasebenzisa iresiphi eyaziwayo.
Iimfihlelo zokugaya iikomkom
- Ukulondolozwa, omnye kufuneka akhethe iikomkethi zoluhlobo oluthile, oluninzi, ngokukhethekileyo kunye nezibhobho. Kwiikomkomho akufanele kube ne-yellowness kunye neendawo ezithambileyo. Ukufumana iikomkomini ezinomdla kakhulu, zitshintshi ngosuku lokukhetha imifuno kwiibhedi.
- Ngaphambi kokulondoloza ukhukhamba, cwangcisa ngokucokisekileyo isitya. Umgangatho wokulungiselela uxhomekeke kwintetho yemifuno kunye nobude bokugcina. Umtya okanye ibhotile kufuneka ihlanjwe kakuhle kwaye ifafazwe ngamanzi abilayo.
- Ikhono leemkhukhamba ezikhutshwe ngqo lixhomekeke kwi-recipe yokukhetha. Njengomthetho, isisombululo se-saline 6-8% kunye neziqholo ezahlukeneyo zisetyenziselwa ukugcina. Iziqholo kunye neenkcenkceshe kufuneka zikhethwe kwintetho yakho. Iiglicu zinika i-spices kunye nesipuni, iviniga-acid, iqabunga le-bay, imifuno, i-peppercorn - iphunga.
- Xa ukhenkcela ukhukhamba kumanqatha, kufuneka usebenzise indlela yokutyalwa. Le ndlela yithembekileyo enokuqinisekisa ukugcinwa kweekomkom. Kukho iindlela zokulondoloza ukhukhamba ngaphandle kwenzalo - kule meko iikomkom ezilungiselelwe kwiimbiza kufuneka zizaliswe kabini ngesitya eshushu.
- Ukuba imifuno iyahluka ngokukhululeka, ngoko indlela yokuqhawula iikomkom inokusetyenziswa. Xa usebenzisa le ndlela, kufuneka kukhunjulwe ukuba iikomkethi ezinqumbileyo zityukile ngokukhawuleza kwaye zihlambulukile. Ngoko ke, isixa semiphunga kunye nexesha lokunciphisa umzimba lingancitshiswa.
- Kukho iintlobo ezahlukeneyo zokupheka kwamakarada kwiingcambu kunye neminye imifuno. Elula ukulungiselela isaladi - ukusuka kumakhukhamba nakumatamatisi. Elinye ikhilogram yemifuno kufuneka inqunywe ngamabhabhu, yongeza kuwo amacongcelo adibeneyo emacongeni, ityuwa, iidiyi kunye nokuxuba. Emva koko usasaze imifuno kwiitena, uthele i-6-% ye-brine eshushu, inzalo kwindawo yokuhlambela ngamanzi imizuzu eyi-15 kwaye uphume. Isaladi esinamathanga akhukhamba, iitamatisi kunye neklabishi inkulu kunoma yimuphi umkhosi wemikhosi.
- Ukulondolozwa kwamakhukhamba ngeardard kunika le miqhamo ingcamango ecocekileyo, kwaye iyakhusela iibhanki "kwi-blasting". Kwanele ukongeza i-tablespoon ye-mustard eyomileyo kuyo yonke iilitha ezintathu ze-marinade, kwaye ubilise.
- Ukuze ugcine ukhukhamba ngaphandle kweviniga, ungongeza i-arachia, i-lemon ne-currant ijusi kwi-marinade. I-1 litre ye-marinade udinga i-100-150 igramu yejusi. Izindlela zokulondoloza ukhukhamba nge-citric acid okanye nge-vodka zanda. I-1 ilitha ye-marinade, i-0.5 teaspoon ye-citric acid okanye i-2 tablespoons ye-vodka.
- Okuqhelekileyo, isilumko esisinyanisekileyo siyifumana xa silondoloza ukhukhamba ngesiBulgaria. Iikhukhamba, zinyuka kwiitena, kufuneka zithelelwe nge-brine zigcinwe iintsuku ezine kwiqondo lokushisa. Emva koko, i-pickle ifanele ifakwe, ibiliswe kwaye iphindwe kwakhona iikomkom. Iikhukhamba, kwakhona, kufuneka zihlanjwe. Emva koko, amakhonkco agqitywe kwaye atyunwe. Le ndlela yenza ukhukhamba uphephe.
Ngokuqinisekileyo, yonke inkosikazi inemfihlelo yakhe yokupheka imifuno enomhlaza. Nangona kunjalo, ukusetyenziswa kweendlela ezintsha kunye neengcebiso, kukuvumela ukuba uphuculwe kwaye udale izinto eziphathekayo zoqobo.