Ukuze ukwandise i-assortment yemifuno esele ilungiselelwe kwiibhanki, sinikeza iiresiphi ezintsha zekhadididi emnandi kunye nemifuno eyahlukeneyo kwaye sikuxelele indlela yokwenza ngayo ukushiya lo kulondolozwa okumnandi ebusika.
Isaladi yeklabishi ebusika kunye nepilisi ngaphandle kwenzalo
Izithako:
- iklabishi emhlophe - 4 kg;
- ibhokhwe ebomvu-1,5 kg;
- i-anyanisi - 900 g;
- ushukela ogqithisiweyo - 230 g;
- Ioli ye-sunflower - 450 ml;
- i-vinegar - i-380 ml;
- ikhitshi ityuwa - 3.5 tbsp. iipuni.
Ukulungiselela
Utshitshise yonke iklabishi. Emva koko, sisusa i-pepper ebomvu yaseBulgaria esivela kwiimpawu kunye nembewu yangaphakathi, enqunywe ngokufanelekileyo, ezincinci. Ngoku ugaye i-anyanisi ehlutshiwe (imizuzu). Sidibanisa yonke imifuno kwipani enkulu, ebanzi insimbi engenasici.
Kwisikhonkwane esicacileyo esisisiseko sidibanisa iviniga yetafile ngeoli ejongene ne-sunflower. Ukongeza, apha, yongeza ityuwa yikisitye, ishukela elimnandi kunye ne-spoon enkulu igxotha i-marinade ukuba ichithe i-spices, ize iyithulule kwimifuno kwiphirela kwaye udibanise yonke into. Masivumele i-saladi imele iyure enye neyesigxina kwaye uyibeke kwi-hotplate yesitya esicatshuweyo. Emva kokubonakala kweempawu zokubilisa i-marinade, sibala imizuzu engama-20 kwaye kulo lonke ixesha sipheka isaladi yethu. Sisabalalisa isaladi yeklabishi esilungele ngokubhekiselele kwiibhagi ezifakiwe kwi-ovini kwaye siyazinqinela ngeengxowa zetinen ezigayiweyo.
Iladi yeklabishi yekwindla kunye namakhukhamba ebusika
Izithako:
- iklabishi - 3,5 kg;
- Iikhukhamba - 2,6 kg;
- iparsley, idill - 1 bunch;
- i-anyanisi - 1.2 kg;
- Iqabunga le-laurel - ama-6-7;
- ioli yelanga - 230 ml;
- iviniga - 230 ml;
- ushukela, ityuwa - 4 tbsp. iipuni.
Ukulungiselela
Ukuze kube lula, siwahlula i-kapustin kwiindawo ezi-4 okanye ezi-3, ngasinye sinomzimba omncinci kwaye sinyanzelisiwe. Sika iikhukhamba zibe ngama-halves amabili, zinqumle njengento encinci kangangoko kunokwenzeka kwiinqumlo zesigidi uze uzifake kwiklabishi elicwengwe. Ukuqhubela phambili sibeka apha ii-cubes ezinkulu zee-anyanisi, imifuno ehlanjululwe kakuhle kunye namaqabunga e-laurel. Ngaphezulu kwayo yonke imifuno etyunyiweyo, uthele ixabiso elifanelekileyo lewayini letavayi, ngoko ke sizazisa ioli yelanga. Ukucoca zonke iikisitye ezilungileyo zetyuwa, kunye nokulinganisela i-taste ngendlela efanayo, sifaka iswekile. Gquba isaladi kwaye ushiye i-3 iiyure. Ngoku zonke iziqulatho zebhodini, ngokulingana okulinganayo kweemali kunye nemifuno, zihanjiswa ngokubhekiselele kwiibhanki ezilungiselelwe kwaye zibeke enye yazo inzalo kwisitofu segesi. Emva kokuba siwusonge isaladi kwiimithi ezili-18 imizuzu, tyikityikityiwe uphawu kwaye uyibeke kwindawo yokupholisa phantsi kwengubo efudumeleyo.
Izithako zesalabhisi-iklabishi kwiikhanki ebusika
Izithako:
- iitamatayi ezininzi - 2.5 kg;
- iklabishi emhlophe - 2.5 kg;
- iipilisi ezimnandi kunye nomnyama - iziqwenga 10-12;
- Iqabunga leLaurel - iziqwenga ezi-5-6;
- amanzi okusela - 1.5 ilitha;
- ushukela omnandi - 3 tbsp. iipuni;
- ukupheka ityuwa - 1.5 tbsp. iipuni;
- iviniga (9%) - 90 ml.
Ukulungiselela
Sitshisa iklabishi, kwaye sinqumle iitamatyiti ngeesicenge ezincinci usebenzisa isandla esibukhali. Kwizimbiza eziphathwe ngomoya, sibeka ii-peas ezi-2-3 zeentlobo ezimbini zepilisi kunye nephepha eli-1 le-laurel. Ukuqhubela phambili ngokuhlonipha umyalelo wemifuno yemifuno (iklabishi-utamatato) sizaliselela phezulu kwiibhanki.
Kwiphini elincinci, uthele umthamo ofunekayo wamanzi okusela uze udibanise neeshukela ezincinane kunye neetyuwa zokupheka. Sibeka i-brine kwisitya esicatshulwayo kwaye sifike esibilweni, uthele kwiviniga kwaye emva kwemizuzwana engama-30-40 siyawuvala. Ukuyitshisa ngokutshisa ekuzaliseni izitya zemifuno, siwahlela kwakhona kwiiphoti ezinkulu ngamanzi athululelwe kuwo kwaye utywala yonke into kwisitishi ubuncinane imizuzu eyi-15-17. Emva koko, sihlamba nganye imbiza kwaye, sibeka phezu komphezulu weembobo, sigubungela ngeengubo kuze kube sekuseni.