ImiNquma iyancwina nje ngokuba yi-snack emele kwaye ibe yinqutyana yezitya ezininzi eziyinkimbinkimbi, apho iiladi ezithatha inxalenye ebalulekileyo. Ukuhlukahluka kweendidi zokucoca kunye nokuthatha inxaxheba kweminquma, sinika apha ngezansi kwiindlela zethu zokupheka.
Isaladi kunye nenkukhu, iolive, ushizi kunye netamatato - iresiphi
Izithako:
- Ubisi lwebhokhwe elibilisiweyo - 160 g;
- ukhilimu ushizi - 90-100 g;
- iitamatisi ezintsha - 160 g;
- ii-olives size medium - 12 pcs.;
- ukhukhamba ezintsha - 160 g;
- ityuwa yokupheka kwamatye kunye neenongo (iziqholo) - ukunambitha;
- i-dill, i-parsley (imifino) - ukunambitha;
- Iintsiba ze-anyanisi eluhlaza - ukunambitha;
- i-mayonnaise kulula - ukunambitha.
Ukulungiselela
- Inyosi yenkukhu (inyama) kufuneka ibiliswe kude kube yilungele ngamanzi anamanzi ukuba uzonambitha kunye neengqonge.
- Emva kokupholisa emthonjeni, inkukhu inqunywe kwi cubes. Ngendlela efanayo, i-shinkoo ihlambulule imise ukhukhamba, utamatisi, kunye noshi.
- Ngoku udibanisa isaladi esilungisiweyo kwisitya, wongeza iiolives ngaphandle kwemikhosi, iitrophu ezicoca kunye ne-anyanisi, sizalise zonke nge-mayonnaise, zongeza iityuwa ukunambitha nokuxuba.
Isaladi kunye neminquma, izitya kunye neeshizi
Izithako:
- izintambo ze-crab - 160 g;
- ushizi nzima - 120 g;
- iitamatisi ezintsha - 160 g;
- ii-olives size medium - 12 pcs.;
- ubiliswe ngeqanda elibilisiweyo - 1 pc.;
- ityuwa, iphekwe kwintetho;
- Umhlaba wepilisi (umxube weendidi eziliqela) - ukunambitha;
- i-mayonnaise kulula - ukunambitha.
Ukulungiselela
- Ukulungiselela isaladi, ubilise, uhlambulule kwaye usike amaqanda enkukhu enqabileyo, kunye neerbhoni ze-crabded shred of stib sticks.
- I-cheese enzima igaya kwi-grater enkulu, iitamatisi ezifakwe ngetye, kunye nemifuno ngaphandle kwemigodi.
- Hlanganisa izithako zesaladi kwisitya, wongeza kwiinayonnaise, ityuwa kunye nomxube wepelepele kunye nokuxuba.
Isaladi kunye ne-brynza, iolive kunye nensimbi yentsimbi
Izithako:
- I-pepper yaseBulgaria - 280 g;
- brynza - 280 g;
- iitamatisi ezintsha - 280 g;
- ii-olives size medium - 12-15 pcs.;
- ukhukhamba ezintsha - 280 g;
- isaladi ebomvu anyanisi - 130 g;
- ityuwa, iphekwe kwintetho;
- Umhlaba wepilisi (umxube weendidi eziliqela) - ukunambitha;
- ioli yomnquma - 70 ml;
- i-aple cider iviniga - 35 ml.
Ukulungiselela
- Yonke imifuno kufuneka ihlanjwe kwaye imiswe ngaphambi kokulungiselela isaladi.
- Iipilisi zeBulgaria ziyacocwa kwaye zinqunywe kwi cubes eziphakathi. Iinqununu zobungakanani obufanayo zifake ukhukhamba, utamatisi kunye noshizi, kwaye iibhulabhu ezihlanjulweyo zihlanjululwe ngamabhondi okanye amabhonki.
- Kwisitya, udibanise iiviniga neoli yeoli, faka umxube wepelepele kunye nosawoti kunye nokuxuba. Sizalisa iziphumo ezikhoyo kunye nesaladi kunye nokuxuba.
Isaladi elula kunye neminquma, i-sausage cheese kunye nabaqhiki
Izithako:
- iminqumo - 245 g;
- isoseji ye-cheese - 245 g;
- amaqanda enkukhu, abilisiwe - iziqhekeza ezi-3;
- Isonka se-Borodinsky - 210 g;
- iigrafu i-clove - iziqwenga 3-4;
- i-mayonnaise isaladi (ukukhanya) - 120 g;
- ityuwa, iphekwe kwintetho;
- Umhlaba wepilisi (umxube weendidi eziliqela) - ukunambitha;
- i-sunflower okanye ioli yeoli yomnquma - 40 ml.
Ukulungiselela
- Ekuqaleni, sibeka amaqanda enkukhu kwi-stew kwaye siqale ukulungiselela ama-croutons. Isonka se-Borodino sinqunywe kwi-slabs ecocekileyo kwaye ifuna ukutshisa i-sunflower okanye ioli yomnquma ngaphandle kweqhumiso ukunyaniseka kunye nobunzima obunzima.
- Xa amaqanda ekulungele, siwadlulisela emanzini amanzi ngomzuzu, emva koko sihlambulule size sitshise ii cubes. Sliced the same tiles and sausage cheese, kunye nemifuno ngaphandle kwemimoya siyifake amasongo. Izakhiwo ezilungiselelwe, ngaphandle kwababhiqiza, sidibanisa kwisitya, songeza kwaye sihlanjululwe ngommese kangangoko kunokwenzeka amazinyo e-garlic, gcwalisa konke nge-mayonnaise, sinokuyilitha kwaye siyityule kwaye siyixube.
- Ngaphambi kokuba sikhonze, sisasaza isaladi kwisitya seladi, sifafaze iindawo zokupheka ezenziwe ngokupheka kwi-Borodino kwaye, ukuba unqwenela, zihombise ngamasebe emifuno emitsha.