Ukwakhiwa okuyisiseko kokugqoka kufana ne-recipe ye-mayonnaise, kodwa oku kuvela ngokubonakala kwe-anchovies, igalikhi kunye ne-parmesan. Iingubo ezinonwabo kakhulu kwiSardesi isaladi kunye nokuguqulwa kwazo esiza kuthetha ngazo kule ngcaciso.
Ukugqoka okuqhelekileyo kwiCesari isaladi - iresiphi
Kwisakhelo seklasi yokufundela, umdali ngokwakhe, uKesari Cardini, wasebenzisa i-clove yegalikhi ukutshiza izitya apho i-sauce yayilungiselelwe khona. Le ngqiqo elula yenza ukuba kube lula ukunambitha i-garlic ukunambitheka kwe-sauce, ngaphandle kokuphazamisa izithako ezisele.
Izithako:
- iqanda - 1 iqhekeza;
- I-Worcestershire sauce - 5 ml;
- ioli yomnquma - 55 ml;
- Iipuni ze-dijon - ¼ tsp;
- ijusi ye-lemon - 5 ml;
- ii-anchovies - ii-3 ii-pcs.;
- i-clove yegalikhi.
Ukulungiselela
Ngaphambi kokuba ulungiselele ukugqoka isaladi yeKhesari, yenza ipasta ngaphandle kwee-anchovies ngokugaya intlanzi ekhunjulwe emanzini okanye ukubetha nge-blender.
Izindonga zeempahla zokubethelwa kufuneka zigcobe ngezinyo ezinqunyiwe. Isicwangciso sokulungiselela ukuzaliswa kwe "Caesar" kufana nokulungiselelwa kwe-mayonnaise: amaqanda abethwa nge-dijon lwesardard kunye ne-citrus juice, kwaye emva kokuhlanganiswa kwazo zonke izithako, ungaqala ukuthulula ioli. Ioli ithululelwa kwiincinci ezincinci, ngaphandle kokuyeka ukubetha ukuze i-emulsion ingabonakali. Faka i-anchovies ngokufanelekileyo, uthele i-sauce yaseWorcestershire uze ungeze ityuwa.
Ukugqoka okulula kwiSesari isaladi ekhaya
Izithako:
- Izikhumba zeqanda - iziqwenga ezi-2;
- ii-anchovies - 6 ii-pcs.;
- ijusi ye-lemon - 25 ml;
- I-dijon isardard - ¾ tsp;
- ioli yomnquma - 30 ml;
- igrates parmesan - 15 g;
- ioli yemifino - 115 ml;
- i-clove yegalikhi.
Ukulungiselela
Gcoba i-garlic ngetyuwa. I-garlic paste exutywe kunye ne-anchovies kwaye idibanise kakuhle. Dlulisa unobumba ococekileyo kwisitya sokubetha, faka i-yolk, isardard kunye nerusi ye-citrus. Emva kokubetha izithako ndawonye, kuqala uthele ioli yeoli, uze uqale ukongeza ioli yeemifino kwiincinci ezincinci, ngaphandle kokuyeka ukubetha. Xa umxube wezithako uphenduka ube yi-emulsion epholileyo, uthele iParmesan.
Ukugqoka iKesare isaladi kunye nesardadi kulungele. Kucetyiswa ukuba uyisebenzise ngokukhawuleza emva kokulungiselela.
Ukugqoka uKhesare isaladi nenkukhu
Ngaphandle kokuqwalasela ukuba uKesare ngokwakhe akazange asebenzise inkukhu kwi-recipe yokuqala yesaladi, yile nguqulelo ye-snack eyayithandwa kakhulu phakathi kwezilwanyana emhlabeni jikelele.
Izithako:
- Iqumba leqanda - i-1 piece;
- I-garlic eyomileyo - ½ tsp.
- isardadi - 1 ithisipuni;
- i-aple cider iviniga - 45 ml;
- iifayile ze-anchovies - 4 ii-pcs.;
- ioli yomnquma - 55 ml.
Ukulungiselela
Pry the anchovies for the sauce ngendlela efanelekileyo. Whisk i-fishe ye-fishe nge-yolk, iviniga ne-mustard, yongeza i-garlic eyomileyo. Ukuqhubeka nokubetha, qala ukuthulula ioli yeoli.
Ukugqoka uKhesari isaladi nge-shrimps
Ukwenza lula ukulungiselela ukugqoka isaladi kuya kunceda ukusetyenziswa kweeayonnaise ezenziwe ngokufanelekileyo. Ekubeni ama-shrimps ngumveliso onobuqili obuqilileyo, kuloluhlu lwe-sauce asiyi kusebenzisa igalikhi, kwaye sinciphise inani lezithako ubuncinci.
Izithako:
- i-mayonnaise - 75 g;
- ijusi ye-lime - 25 ml;
- igrates parmesan - 10 g;
- ifayile ye-anchovies - ii-4.
Ukulungiselela
Gweba i-anchovies fillet kwi-paste uze uyixube kunye nazo zonke ezinye izithako eziluhlu. Ukulungele ukufudumala, sebenzisa ngokukhawuleza okanye uphelele. Ngenxa yesiseko se-mayonnaise, le sauce ingagcinwa kwifriji ixesha elide.