Ngelishwa, ixabiso lentonga yamakhowe ekhethiweyo alungileyo, ngexesha lethu liphakamileyo kwaye akuwona wonke umntu omele ahlawule. Isisombululo kuphela kukunyamekela. Kwaye ekubeni izipho zehlathi zingaphelelwa kuphela ngexesha, kwaye nangona imozulu ifanelekile, ngoko siyancomela ukuba uthabathe i-oyster mushroom, onokuyithenga nangaliphi ixesha lonyaka, ngexabiso elithengiweyo. Ngoko ke, siya kukufundisa indlela efanelekileyo yokutya kunye nee-mushroom ezinjengamakhowe e-oyster ekhaya kwaye uya kulibala ngonaphakade ngokulondolozwa, okongabi kakhulu.
Ngantoni na ngokukhawuleza ukuhambisa i-oyster mushroom ekhaya?
Izithako:
- amakhowe ama-oyster amakhowe-1,5-1,7 kg;
- amanzi - 1.2 ilitha;
- ityuwa yetyuwa - 1.5 iipuni. iipuni (ngaphandle kwentaba) okanye i-1 tbsp. i-spoon (kunye nentaba);
- ushukela - 2.5 iisipuni;
- ipilisi ecocekileyo - 5 iifc.;
- iiperesi ezibomnyama zeepasta - ama-5.
- iviniga (9%) - 120 ml;
- amaqabunga e-bay- 3 ama-pcs.
Ukulungiselela
Esipokeni esinezantsi esincinci, kodwa iindonga eziphakamileyo, uthele amanzi apho sityhala ushukela kunye netyuwa, ubangqubude de ibe yatshatyalaliswe, yongeza ezimbini iintlobo zepelepele, iqabunga lakwaba kunye nokubeka yonke into kwisitofu. Emva kokubilisa, le marinade kufuneka ishiywe nayo yonke imiphunga ngemizuzu eyi-10-12, emva koko sisuse amaqabunga ama-laurel kunye ne-pea pepper ngomsindo. Kwi-marinade ecocekileyo, esichukumisayo sibeka ngaphandle, kodwa amakhowe amakhulu aphekwe kwaye apheke imizuzu engama-25. Emva koko uthele iviniga uze upheke ama-mushroom ama-oyster kunye nemizuzu emi-5-7.
Ukuba ngokukhawuleza udla ama-mushroom akuyi kuhamba, ke ubasabalalise kwiibhanki, gcwalisa i-marinade. Emva kokupholisa, gubungela ngeentlanzi ze-nylon uze uyibeke kubanda. Kwaye ngubani ongakwazi ukulinda ukuba azame - uphonsa i-oyster kwi-colander, uyibeke kwisiqhekeza, uyiqhekeze nge-anyanisi esinqunyiwe, uthele ioli ecolileyo kwaye ujabulele!
Indlela yokuhlambulula ama-oyster amakhowe ebusika?
Izithako:
- amakhowe oyster - 1.4-1.6 kg;
- ikhitshi enkulu ityuwa - 4 iisupuni;
- ushukela ogqityiweyo - iispuni ezi-3;
- amanzi (i-marinade) - 3.5 iiglasi;
- i-millet - 3 tsp.
- iibrawuli zetayilla - iincwadana ezi-2;
- isardadi - 1,5 tsp.
- iviniga (9%) - 130 g;
- Iipilisi ezinobumnandi - ii-peas ezi-6;
- iqabunga le-laurel - 4 ii-pcs.
Ukulungiselela
Siyinqumle i-oyster ngeempahla ezikhulu, eziqingqiweyo kunye nemilenze yazo, ukususa kuphela iziseko zazo. Ngamanzi ahlanzekileyo anosawoti, ubilise onke amakhowe atyunyiwe, malunga nemizuzu engama-20-25. Emva koko, siwaphonsa kwakhona kwisihlunu, okanye ungcono kwi-colander.
Siphalaza amanzi okujoliswe ukuba i-marinade ibe kwibhakethi efanelekileyo, uchithe iswekile kunye netyuwa kuyo, ubeke iibrawule zeerill, amaqabunga ama-laurel, ipilisi ecocekileyo kuyo kwaye ufake yonke into emlilweni imizuzu eyi-15. Emva koko cima igesi, uthele iviniga kwi-marinade, susa i-dill kunye ne-laurel.
Ngezantsi kwezimbiza ezinamanzi enomthamo weelitha ezingama-0.5, uthele kwi-isipuni se-millet nesiqingatha sepuni ye-mustard imbewu. Sibeka i-oyster mussel kule mijelo, uthele i-marinade ebushushu kwaye uyigubungele ngamabhodlela kuze kube sebusika.
Indlela yokuhlambulula ama-oyster amakhowe eKorea?
Izithako:
- ama-mushroom ama-oyster amatsha-800-900 g;
- izaqathe (ephakathi) - 2 ii-pcs;
- i-anyanisi (enkulu) - 1 pc.;
- ityuwa e-iodized - 2,5 tsp.
- ushukela - 4,5 tsp.
- izilwanyana ezinomsila kwiiKrook - 1.5 tbsp. iipuni;
- igalikhi - amazinyo 3-4;
- iviniga-2 tbsp. iipuni;
- ioli yohlaza - 100 g.
Ukulungiselela
Emanzini acocekileyo, anetyuwa sibilisa malunga nemizuzu eyi-15 ama-mushroom ama-oyster amakhowe. Umsindo
Unokubonga iinqathe iinqwelo ezikhethekileyo zokupheka izitya zaseKorea, okanye unokumnqumla ngommese ngendlela yemigqomo. I-anyanisi igalelwe kakhulu kwiinqongo zekota, zidibanisa kunye neetikiti uze ungeze iswekile, ityuwa, i-seasoning, i-garlic eqoshiwe okanye i-garlic eqoshiwe. Sifaka yonke into ngeviniga neoli yemifino, sixube, sidibanise nama-mushroom, xuba kwakhona. Ukuhlambulula sikubeka kwiibanda ezili-8, kwaye ke ungadla.