Indlela efanelekileyo yokucwangcisa ngaphezulu okanye enganeleyo, kunye nama-mushroom aphukileyo awayekhethiweyo ukuba ahlambe okanye apheke izitya ngokuthatha inxaxheba kweentlanzi, kukulungiswa kwe-caviar. Kule meko, ngokuqinisekileyo zonke iimboniselo ezingapheliyo eziye zatshitshiswa ngenxa yesinye sezizathu kwaye zibeke eceleni, kunye nezikhonkwane ze-mushroom, i-debris okanye imilenze, iya kuhamba kwikhosi. Utshintsho oluninzi lokulungiselelwa kokutya okutyiwa okunjalo lunikwe kwiihotele zethu ezingezantsi.
Indlela yokwenza i-caviar enomhlwaya e-mushroom ebilisiwe ngamagilekhi kunye neetatayi?
Izithako:
- iifubusi zobusi - 830 g;
- izaqathe - 55 g;
- i-anyanisi - 55 g;
- iitamatisi - 95 g;
- iigrafu iigrafu - 1-2 iziqwenga;
- ityuwa enkulu engenayo i-idizedi-i-pinch;
- umnquma ngaphandle kwe-flavour okanye ioli yelanga-25 ml;
- umpompo omnyama (usanda kutsha) - utyumle.
Ukulungiselela
Ekuqaleni, isiseko sefungus roe esivela kwiprogi kufuneka sihlanjululwe ngokungcola, size sibeke ubunzima kumbindi wamanzi uze ubilise imizuzu engamashumi amathathu ukuya kwamashumi amane. Emva koko, zidibanisa amakhowe zibe yi-colander uze ushiye ixesha elithile.
Icandelo lemifuno ye-caviar ye-mushroom liyakulungiswa kwangaphambili. Sihlambulula kwaye sichitha ngokuncinci kangangoko kunokwenzeka iibhubhu, kwaye sinokugaya ii-carrots ezigayiweyo. Ukuze ulondoloze ixesha, unokugaya imifuno kwi-combine okanye blender. Ngoku i-anyanisi elungiselelwe ngeekroti kufuneka ifakwe kwitshalo efudumalayo ngaphandle kwepompo yeoli ye-aroma kuze kube yilapho ithambile kwaye ibonakele, kwaye yongeza kwifryati entsha.
Sivuma i-pan ye-frying imizuzu elineshumi phantsi kwesiqhekeza, emva koko sidibanisa i-garlic echotshoziweyo, ityuwa kunye nepilisi kwimfuno yemifuno, uyitshisa ngomnye umzuzu kwaye uyisuse emlilweni.
Ukuze uhlalutye olukhulu lwe-caviar ephelileyo, gazinga ukongezelela kwaye ubilisiwe ngamakhowa ezinyosi. Ngenxa yoko, emva kokugqithisa ubuninzi be-liquid emva kokupheka, sisasaza ubuninzi be-mushroom kwioli efuthe kwi-pan kwaye siyibeke ibomvu ngokushisa okukhulu kunye nokuvuselela ixesha.
Zonke izixhobo ze caviar zilungiswe kakuhle. Ngoku kuyimfuneko ukuba ugaye kwi-blender, udibanise epanini eliqhelekileyo, ufudumale ukupheka, ugqugquzele, uze ubeke kwiimbiza ezinobumba. Gcina le caviar phantsi kweefowuni ezikhululekile kwi-shelf yefriji.
Iresiphi yokupheka amaqanda amakhowe emilenzeni
Izithako:
- imilenze ifakwe i-760 g;
- i-anyanisi - 175 g;
- amazinyo e-garlic - 2 pcs.;
- ityuwa enkulu engenayo i-idizedi-i-pinch;
- umnquma ngaphandle kwe-flavour okanye ioli yelanga-60 ml;
- naluphi na imifino ongakhetha kuyo (ukhetho) - ukunambitha;
- umpompo omnyama (usanda kutsha) - utyumle.
Ukulungiselela
Ezinye iindlela zokupheka izitya kunye ne-honey agarics zibonisa ukusetyenziswa kwamagqabi amakhowa kuphela. Emva koko imilenze esele ingasetyenziselwa ukulungiselela amaqanda ama-mushroom, ayifumanekanga ngaphantsi, okanye atye ngakumbi kwaye anelisekile, kunokuba ukhetho oluvela kumakhowa onke.
Ukuze uqaphele ingcamango yonyawo, silungiselela iifungus ngokufanelekileyo, sinqume inkqubo yeengcambu ukuba kuyimfuneko kwaye ihlambuluke ngokufanelekileyo phantsi kwamanzi asebenzayo.
Emva kokucoca yonke inkunkuma, sisasaza imilenze emincinci enqabini okanye ipasipuni kunye neoli yezovumba efudumele kuyo ngaphandle kwephunga leoli, apho siyakuthumela i-anyanisi ehlanjululweyo kunye ne-elicityiweyo njengento encinci kwaye ipheke izithako ngokunyusa imizuzu engamashumi amabini. Ngoku kwakungumgubo wegalikhi. Cima amazinyo, ucoce ngokukhawuleza uze ufake efomeni kunye ne-mushroom frying. Ixesha eliqulathwe ngetyuwa kunye nepilisi elitsha ngokutsha, kwaye, ukuba kunqwenelekayo, lugqithise imifino ecocekileyo.
Kuhlala kuphela ukugawula i-caviar basebenzisekile kwi-blender kwaye uyibeke ekugcineni kwisitya esingenasiphelo esinesiqhekeza esingavumelekanga.