Sincoma ukuba unakekele i- caviar yemifuno enomsila . Ukupheka kuphela akuyi kubakho kwi-zucchini okanye isitshalo seqanda, ezininzi zinokusetyenziswa ukwenza oko, kodwa zisuka kwi-pepper yaseBulgaria enomhlwaya.
Caviar kwiipulo, iidroti, i-pepper enomnandi kunye neerato
Izithako:
- Ipolisi e-sweet Bulgarian - 3.2 kg;
- iiapulo - 550 g;
- izaqathe - 550 g;
- utamatisi onamafutha - 1 kg;
- ikhitshini yetyuwa-i-2 dessert spoons;
- Ioli ye-sunflower - 180 ml;
- i-vinegar - i-120 ml.
Ukulungiselela
Uhlaza kuqukumbela imbewu iyakususwa kwi-pepper e-sweet. Sihambisa i-pepper kwisitya esikhulu samanzi abilayo. Ukuqhafaza imifuno ngokwemiqobo imizuzu emithathu kwaye sisebenzisa ingxolo enkulu esibahambisa kwi-colander enkulu. Ngoku, emanzini afanayo, sidibanisa utamatisi ovuthiweyo kwaye siwagcoba ngexesha elifanayo, kwaye siwaphonsa kwelinye i-colander. Ngokukhawuleza ukuba i-pepper kunye neetamatati zipholile kangangokuba zinokuthi zithathwe kubo, siyazisusa kubo isinyana esincinci, kodwa siqhekeza, sinqande inyama yeziqhamo kwisitya esinye kwiikhabhi ezincinci.
Siphula izaqathe ngotshani omncinci kwaye omncinci, esiwucoca kwisikhunjana esikhulu kwioli enkulu, kunye ne-apits of aples. Xa iziqulatho zesiqhankqalazo ziqala ukuvela kwi-hue yegolide, sisusa yonke into (kunye neoli) kwi-pan kunye neetamatati kunye nopelepele. Songeza ityuwa kwi-grind size sibeke i-caviar ngokushisa okuphantsi. Emva kwemizuzu engama-25, engeza iviniga apha kwaye uqhubeke nokulungiselela ukutya okudliwayo imizuzu eyi-8-10.
Gcwalisa i-caviar ngepilisi, egalelwe ngamanzi amabilisa abilayo kwaye uwagubungele ngeentsimbi (zenziwe).
I-Caviar evela ebomvu i-pepper yaseBulgarian ebusika-iresiphi elula
Izithako:
- ibhogi ebomvu - 3.5 kg;
- anyanisi - 800 g;
- izaqathe - 650 g;
- ijusi yetamatato - 700 ml;
- igalikhi - amazinyo amahlanu;
- Ioli ye-sunflower - 260 ml;
- ushukela, ityuwa - 1,5 st. iipuni.
Ukulungiselela
Ukususela kwiziqhamo ezihlanjwayo zobomvu obomvu waseBulgaria, sinqumla iziqu kwaye sisuse imbewu ngaphakathi kwemifuno. Emva koko, nqumle kwiingcezu ezingenanto kwaye uvumele ukuba badlule kwi-sieve ephakathi ye-grinder inyama. I-anyanisi ekhethiweyo kunye ne-carrots ezitsha zikwahlukana zibe ziqhekeza okanye iinkcazo, kwaye ke sizithumela emva kwepilisi kwi-grinder yokutya. Ngendlela efanayo, gaya igalikhi ehlutshiwe. Zonke ezi mifuno zidibaniswe kwisiqwenga esikhulu, esikhulu, xuba kwaye ubonge kubo ibhotela kunye netamatato. Kwakhona, sifaka kwi-caviar ishukela efanelekileyo kunye nekhitshi enkulu yetyuwa.
Sifaka le nkomo kwisitofu segesi size sipheke i-caviar yethu emfutshane kwindawo engama-40-45 imizuzu.
Sibeka i-snack eshushu esilungileyo ngokucwangcisa ngokucokisekileyo iimbiza kwaye uqhube isitya ngasinye ngesitya esibilisiweyo.
Caviar kwi pepper eluhlaza
Izithako:
- Ipepper yaseBulgaria (eluhlaza) - 2.8 kg;
- anyanisi - 1 kg;
- izaqathe - 600 g;
- i-citric acid - 1 ithisipuni;
- ityuwa yetyuwa - 1 tbsp. isipuni;
- ushukela omnandi - 2, 5 tbsp. iipuni;
- ioli ye-sunflower - 140 ml.
Ukulungiselela
Ukucoceka ngokufanelekileyo abaqeqeshiweyo bepilgi eluhlaza okwiBulgaria kwaye ngaphandle kokuyinqumla ibe yiminqomfa, sinear surface ngeoli. Siyasasaza ngephepha lokubhaka elihlanganiswe nephepha lesikhumba kwaye libeke phakathi kwipovini, ukushisa oku sele kufinyelele kwii-210 degrees. Emva kwemizuzu eyi-15-17 sithatha imifuno kwaye siyihlule kwiqhekeza elimnyama. Emva koko, hamba umquba we-pepper eluhlaza ube yi-blender uze uwuguqule ube yinto ecacileyo.
Kwisiponti, ukutshisa lonke ioli yelanga nokuyibeka i-anyanisi ngokukhawulelana kunye neerotyti. Fry imizuzu emi-5, uze usasaze kubo ipilisi kwi-blender. Kwazisa apha ishukela kunye netyuwa etafuleni. Kwinqaba elingaphantsi komlilo, sipheka i-caviar ubuncinane ubunesiqingatha seyure. Emva koko faka i-citric acid encinci kwaye ubambe isigubungelo somlilo eminye imizuzu engama-7, uyibeke eceleni.
Ngokugcoba kwiibhagi zengqayi ze-oven zihambisa zonke iziqulatho zepen kwaye zifake i-caviar kunye neebhondi ezikiweyo.