Isaladi kunye nesibindi se-cod - iresiphi

Ukulula ukulungiselela isaladi kwi-cod fover ekhunjulwayo, kungabonakali ukuxhamla kwayo-isityebi kwioli yeentlanzi, okuyiyo kuphela ikhodi egcinwe esibindi, ngelixa ezinye iintlanzi zisemisipha. Emva kokuba isibindi sesigodlo sithathwa njengento epholileyo, kwaye kwakunzima kakhulu ukuyifumana. Ngoku ungathenga ukutya okusemgangathweni nasiphi na isitorethi kwaye akudingeki ulinde ieholide ekhethekileyo ukwenza isaladi kwi-cod yesibindi. Isibindi ngokwawo sinemveliso enonophelo kwaye inesimo sayo esicocekileyo kakhulu, kodwa kwisaladi kunye nokongezwa kwee-anyanisi, amaqanda, iifatate ezibilisiwe okanye ezinye iimveliso, ezidibeneyo.

Isaladi kwi-cod yesibindi

Isaladi yesibindi samakhondo esineklasi iqukethe amaqanda, anyanisi eluhlaza kwaye, ngokwenene, isibindi sesigodlo ngokwaso. Zonke izithako zityunyiwe, zixutywe kwaye zinexesha elinemayonnaise okanye i-sauce elungiselelwe ngokukhethekileyo. Sincoma ukuba uzame iresiphi enkulu kakhulu yeladidi, ngokudibanisa imifuno ebilisiwe.

Izithako:

• isibindi sekhodi - 1 ibhodlo;
• izaqathe - 200 g;
• amazambane - 400 g;
• ukhukhamba ezikhethiweyo - 200 g;
• amaqanda abilisiwe - 4 amaqhosha.;
• ityuwa, i-mayonnaise - ukunambitha.

Ukulungiselela

Iipatates kunye ne-karoti ibilisa kunye ne-peel. Cima iitapile kwiibhubhu ezincinci, i-kroti kunye namaqanda. Amakhukhamba adibeneyo okanye ahlambulukileyo anqunywe kwiibhubhu ezincinci. Gcoba ioli, ubeke isibindi sesigodlo kwisitya kwaye udibanise ngemfoloko. Yongeza kwiibindi, iiqanda, ii-carrots kunye neikomkomini ezinobindi, xuba kakuhle. Ukuba kuyimfuneko, yongeza ityuwa kwaye ugqoke isaladi kunye ne-mayonnaise.

Ukuze uphucule i-refueling, unokudibanisa ijusi lemon kunye neepuni ezimbalwa zeoli, i-mustard, ioli yeoli, ityuwa kunye neziqholo.

Isaladi kunye neetydidi zesibindi-i-recipe

Xa ulungiselela isaladi kwisibindi sesigodlo, kuvumelekile ukuba ungaxube imveliso, kodwa uwasasaze kumatye, umzekelo, kwisitya sesaladi seglasi. Emva koko ugcoba phezulu kunye ne-mayonnaise, ezo iindwendwe zakho zidibanisa kunye nezithako ngokwabo. Unokuyihobisa isaladi ngeengqungqa ezigayiweyo kunye nemifino. Olu lwakhiwo lwesaladi kwisibindi se-cod luya kubonakala lukhulu etafileni kwaye aluyi kuvumela isaladi ukuhamba phambi kwexesha.

Isaladi yeMimosa kunye nesibindi sesibindi

Isaladi "iMimosa" ihlala ibheka imikhosi etafileni ngokubukeka kwayo. Kukho iindlela ezininzi zokupheka kweMimosa, kodwa ukulandelelana okulandelayo kwesaladi yesibindi kwintsikelelo engavumelekanga kwaye iququzelele. Qinisekisa ukuba usebenzisa ibhotela ebomvu xa upheka, ngoko kuya kuba lula ukuyihlamba kwi-grater.

Izithako:

• Ikhowudi yesibindi - iikhomni ezi-2;
• ushizi - 100 g;
• ibhotela - 100 g;
• amaqanda abilisiwe - ama-5;
• i-anyanisi - i-1 piece;
• i-mayonnaise - ukunambitha.

Ukulungiselela

Ngokwahlukileyo siyibhinqa kwi-squater ebilisiwe kunye neengqayi zeqanda. Sidibanisa ioli kwi-can kunye nesibindi sesigodlo kwaye sixoke ngefoloko. I-cheese ne-bhotela, elalifudumele kakuhle, i-grate. I-anyanisi ehlanjwe kakuhle. Emva koko ubeke izitya kwisitya: iiproteni, ushizi, i-cod isibindi, i-mayonnaise, ibhotela, i-anyanisi, i-cod isibindi, i-mayonnaise, izikhupha. I-saladi ekulungeleyo ifakwe kwaye ihanjiswe kwisiqriqho kwiiyure ezimbalwa ukuba zingabonakali. Ngaphezulu kweladidi unokuyihobisa ngemifuno, iminquma okanye uzame ukubeka i-twimo ye-mimosa - ngoko igama le-saladi liya kubonakaliswa ngokupheleleyo kwi-design yayo.

Kubalulekile ukuba uqaphele ukuba esikhundleni sezambatho ungasebenzisa irayisi ebilisiwe kwaye upheke isaladi yesibindi se-cod nelayisi. Ukufumana iresiphi, thatha izithako ukusuka ekubaleni: i-1 inokwakho yesibindi sesibindi, i-100 g yeerayisi ephekiweyo, ii-2 iiqanda kunye no-anyanisi 1. Yonke imveliso, ngaphandle kokusila irayisi, ukuxuba kunye nexesha ngeetyuwa kunye ne-mayonnaise. Uze uphawule ngempilo!