Ngamanye amaxesha inkcazo yeempahla zakho ezithandayo zithandeka. Kodwa unokwazi ukubakhangela ukusuka kwicala elitsha, ukuba uyilungisa i-sauce yangaphambili yekhukhamba ebusika.
I-Sauce ephuma kumakhukhamba amasha kunye ne-watermelon crusts ebusika
Ngokuqhelekileyo sihlala siphosa ama-crusts emakhakheni. Kodwa ukuba uya kugqiba ukuwagcina kwaye ubalungiselele ubusika kunye nokungaxilisi kakhulu ukhukhamba, uya kufumana ukugqoka kwangaphambili. Kuzo zonke iindlela zokupheka kwe-cucumber sauce ebusika, eli lungelo lingabizwa ngokuba yinto engavamile.
Izithako:
- isinamoni - 0,25 tsp.
- ikhukhamba - 800 g;
- i-cumin ne-coriander-ukunambitha;
- i-watermelon crusts - 250 g;
- umnyama omnyama - 1 ithisipuni;
- i-anyanisi - 250 g;
- i-aple cider viniga (6%) - 75 ml;
- ushukela - 0.5 indebe;
- ijusi yetamatato - 600 ml;
- ityuwa - 2 iispuni;
- Ioli ye-sunflower - 50 ml;
- igalikhi - i-cloves 3;
- ipilisi eshushu - ukunambitha.
Ukulungiselela
Susa i-resip ye-pulp kunye ne-green peel kwi-watermelon crust, kwaye unqumle kwiibhubhu ezincinci. I-anyanisi ihlambulukile kwaye ihlanjwe kakuhle. Kucetyiswa ukuba uthathe ijusi yetamatisi kunye ne-pulp, kodwa i-tomato eqhelekileyo, apho zisusa khona isikhumba kwaye iphendule i-puree nge-blender, iya kwenza. Phalaza ijusi yetamatato kwisiphupu kwaye uyifake i-anyanisi. Yongeza ioyile yemifuno kunye noshukela, ityuwa kwaye udibanise umxube phezu kobushushu obuncinane malunga nemizuzu engama-25.
Iikotyi zigawulwa ngamabhabhu amancinci kwaye zidibanise kunye ne-watermelon crusts. I-Sharp pepper kunye ne-garlic nquma encinci kangangoko kunokwenzeka. Xa i-anyanisi iba buthambile kwaye iyabonakala, yongeza ikhukhamba, i-garlic, i-pepper eshushu kunye namaqanda e-watermel kwi-pan. Emva koko usetyenziswe i-sauce yamakhukhamba kunye neetatayi ebusika, utyhale i-aple cider iviniga kunye nexesha kunye neziqholo. Gcoba umxube malunga nesiqingatha seyure, uze uthele phezu kwezimbiza ezenziwe ngaphambili, unyuke uze ushiye ukupholisa.
I-Sauce ebusika ukusuka kumakhukhamba angaphezulu
Musa ukukhawuleza ukuphosa ukhukhamba ovuthiweyo: kubo unokwenza i-refueling ephezulu. E-Melika, kuzo zonke izikhalazo ebusika zifana ne-sauce enjalo yamakhukhamba.
Izithako:
- isardard ebukhali - 3 tsp.
- u-anyanisi - 350 g;
- ukhukhamba - 700 g;
- isilimo esidliwayo esinamagatsha anamanzi angama-300 g;
- isardadi kunye neenhlamvu - 3h. iipuni;
- ityuwa - 125 g;
- I-pepper yaseBulgaria - ii-3 ii-pcs.;
- ushukela - 500 g;
- ibomvu elitshisiweyo elibomvu - ama-3 amaqhosha.;
- amanzi 250 ml.
Ukulungiselela
Ukukhupha iikomkom, ugaye, usebenzisa i-grater enkulu kwaye ushiye kwi-colander okanye i-sieve ukucoca ijusi. I-celery kwaye uhlambe kakuhle kwiifayili ezinzima, kwaye unqumle kwiinqununu ezincinci (unokwenza kwi-blender, kodwa ungayifaki kwiimeko zepatata ezihlambulukileyo). Gcoba i-pepper enoncobile kunye no-anyanisi uze uwasike ngeengcezu ezincinci. Emva koko xuba yonke imifuno, ngaphandle kwamakhukhamba. Emva koko, kongeza iikomkom, udibanise kakuhle kunye nexesha ngetyuwa.
Shiya umxube wemifuno kwi-colander okanye i-sieve ukuze udle ubusuku. Kwijukisi lekhukhamba, efunyenwe phambi kokunyuselwa kwetyuwa, uthele iswekile, isardard, ubeke iplate kwaye ulinde ukubilisa. Emva koko, yongeza umxube wemifino, udibanise, ufikelele emathunjini uze upheke malunga nemizuzu emihlanu, uvuselele ngamanye amaxesha. Thela i-sauce phezu kwezimbiza ezenziwe ngaphambili ngaphambili, zitshintshe kwaye emva kokupholisa, zithumele kwindawo epholileyo.