Loo mveliso uncedo njenge-sorrel ngokuqhelekileyo unqatshelwe ingcali yeengcali, emva koko, siyilungiselela njani? Ewe, kwi-borsch, ngokuqinisekileyo, ininzi kwisaladi, kodwa ngokwenene kukho ininzi i-vitamin A, i-potassium, isinyithi. Ukulungiswa ngokukhawuleza kokungabi nabulungisa kwaye ulungiselele ii-pie ezingaqhelekanga nge-sorrel.
I-Recipe ye-pirozhki kunye ne-sorrel yemvubelo ebhakabhaka
Nangona kuthatha ixesha elininzi kuloo ntlama, kuyakuxabisa. I-Soft, inqabile kwaye ithambile, ingasetyenziselwa iipeyi kunye neepeyi naluphi na ukuzaliswa kweetyuwa.
Izithako:
- Adyghe ushizi - 200 g;
- iqanda - 6;
- amanzi 225 ml;
- ubisi - 150 ml;
- i-sorrel - 400 g;
- ibhotela - 600 g;
- acetic acid 70% - 5 ml;
- umgubo - 975 g;
- ityuwa - 10 g.
Ukulungiselela
Iityuwa kunye neviniga zizalwe zize zitshathwe ngamanzi abandayo, kubanda. 3 amaqanda ama-whisk kwaye udibanise namanzi ade udibanise, kwaye uhluthe isahlulo somgubo, udibanise. Emva koko ubisi obubandayo, ngoku udibanise inhlama kunye nayo, emva koko usebenzise enye igram e-300 yomgubo oshiyekileyo kwaye uxoke inhlama, kufuneka uhlale efrijini malunga nesiqingatha seyure. Ngoku ke ukujika kweoli, akufanele kube mnene kakhulu, kodwa kungekhona kuphela kwifriji. Phakamisa kuyo imfuyo yomgubo uze udibanise ukuze unikezwe ngokulinganayo, ukulingana kobunzima, siphinde sishiye ebusweni ukuphumla malunga nemizuzu engama-25.
Inhlama sele isele iphumile, siyifake kwaye siyifake kwisikhonkwane, kuphela kufuneka iyenze ukwenzela ukuba imiphetho ibe yincinci ngaphezu kobubanzi bendawo. Kule ndawo kanye sibeka ioli ecolile, kwaye ugobe umjikelo kumacala omabini nge mvulophu. Khangela kancane ukusuka kwiphondo ukuya emacaleni kwaye uhlambulule kwisiqhamo. Siyifumene, siyikhuphe ngokucophelela kwaye uyixoxe ngokuphindwe kathathu, nayo ivulophu. Ukusetyenziswa okunjalo kwenziwa kuphela kathathu.
Okwangoku, inhlama isehoriji, silungiselela ukuzaliswa. I-Sorrel ngokucophelela kwaye iyomile, amaqanda abilisiwe kanzima, ugaya ishizi, inokwenzeka kwi-grater. Sinqumle amaqabunga ngokukhawuleza, njengoko sinako, ngenxa yokuba ezincinci iziqwenga, ukuzaliswa ngakumbi kuya kufakwa kwi-patty eyodwa, amaqanda anganqunywa kwiikhabhi. Sidibanisa yonke into, kodwa ungatyi ityuwa. Okokuqala, kuba ushizi unetyu ngokwaneleyo, kwaye okwesibini, ukuba uyongeza ityuwa, i-sorrel iya kunika ijusi kunye nokuzaliswa kuya kuba ngumbane.
Ukulungiswa kwenhlama kunokunqunyulwa kwiinqununu eziliqela kwaye uphume ngokuhlukileyo, ngoko kuya kuba lula ngakumbi. Phuma uze uthathe izikwere, ubeke ukuzaliswa phakathi kwesikwere ngasinye kwaye ulungise iimilo, ungasebenzisa itekiti, unako unxantathu kunoma ubani othandayo, into eyona nto kukuba imida ixinyiwe, ngaphandle koko ukupheka kungaphuma xa kubhaka. Xa ii-pie zifakwe, zifake kwiphepha uze ugcobe ngeqanda elibethiwe. Ukushisa kwe-oven ukuya kuma-degrees ama-200 kunye ne-oven malunga nemizuzu engama-25.
Iipayi ezinomsila kunye ne-sorrel ezivela kwimvubelo yemvubelo
I-Sorrel ivame ukubonwa njengelungu lokutya okunesonka: i-borsch, i-pie, i-salad ... Kodwa iyavela nayo unokwenza upheke kwaye uthabathe i-pie. Kwaye kutheni? I-Sorrel iyomuncu, siyalinganisa i-taste kunye noshukela kwaye sifumana ihlobo elihle, ukusila lula.
Izithako:
- inhlama yokugcoba - 500 g;
- i-sorrel - 400 g;
- iqanda - 1 iqhekeza;
- ushukela.
Ukulungiselela
I-Sorrel yokuzaliswa okunjalo kufuneka ibe yomile kwaye ihlambuluke. Imilenze eminyeneyo isuswe, tk. zinzima kakhulu kwaye zininzi kunamaqabunga. Ukuba amaqabunga aphezulu, ngokokuqala ukusika kunye, uze udibanise ngaphaya kwemigca eyi-1 cm ububanzi.
Isiqhamo sigxilwe kwisixande, ngoko kwakulungele ukusika kwizikwere. Kwikwere nganye sibeka ushukela, phezulu kwe-sorrel, ukuba yenziwe ngokuphambene noko, ke i-sorrel iya kwenza i juice kunye neepee ziza kuba ziluhlaza. Ngesizathu esifanayo, i-sorrel ayixutywanga kunye noshukela ngokukhawuleza. Imida iyaxhatshazwa yimfoloko, kufuneka uhambe ngamazinyo emphethweni woluntu etafileni. Lubricate phezulu kwe-patties ngeqanda elibethiwe kwaye ubhaka uze udibanise, ukushisa kule ndawo akubalulekanga.