I-Vinaigrette yindawo yokubanda ebandayo, enye yeesaladi ezithandwa kakhulu kwi-post-Soviet space, i-hit counter ngokungenangqiqo ngeenkonzo zokutya, okwesibini emva kwesaladi "Olivier" .
Imbali yeRashiya Vinaigrette
I-Vinaigrette iyaziwa kwiRashiya yaseRussia kwiXesti yeXIX.
Igama lesitya "i-vinaigrette" livela egameni le-sauce yesiFrentshi, esetyenziswa kakhulu eYurophu kunye neRashiya yangaphambi kokuguqula ukuzalisa i-salads eyahlukeneyo (le sauce ngumxube weoli yeoli, iviniga yemvelo kunye ne-mustard). Nangona ivela kwisiFrentshi yegama, ingaqiniseka ngokuqinisekileyo ukuba imbono jikelele yokwenza isaladi ezifana ne-vinaigrette ivela kwi-German-Scandinavian-Baltic izithethe zokutya.
Ukuxelela indlela yokulungiselela i-vinaigrette yeklasi, iresiphi eyinhloko yesi sidlo ilula, iindidi ezahlukeneyo ziyaziwa.
Ngokutsho kweRussia iresiphi yeklasi, i-salad-vinaigrette ifaka imifuno ebilisiwe: iitapile, iibhontshisi, iimbotyi (okanye iifetta ezihlaza), izaqathe, kunye namakhukhamba adibeneyo kunye ne-sauerkraut, i-green green okanye i-anyanisi. Zonke izithako ngaphandle kwee-anyanisi kunye ne-karoti zithathwa ngexabiso elilinganayo, izaqathe - zingaphantsi.
Umphenyi owaziwa kakhulu, uphando lwezolimo kunye nomlando wekhitshi uWilliam Pokhlebkin ukholelwa ukuba kuyimfuneko ukupheka irisigrette yaseRashiya ngokwemvelaphi yeklasi, kuphela ngeqanda elibi. Kwakhona, ngokwendlela yokufundela i-classic yokulungiselela i-vinaigrette, kunokwenzeka ukubandakanya ekubunjweni kwe-herring egcwebileyo enobuncwane (kucetyiswa ukuba uyiguqule ebisi uze uhlambe ngamanzi abilayo). Kule nguqulelo, i-sauerkraut ayifaki kwi-vinaigrette, iinqununu zevolythi zee-anyanisi kunye namazambane zanda. Kufuneka kuqatshelwe ukuba kwi-variring ye-herring, ngokuqhelekileyo ayikho iimbotyi ezisetyenzisiweyo, kodwa iipasta eziluhlaza ezikhuni, ezinokuthi zilungele ukudibaniswa neentlanzi zetyuwa.
Ukugcina zonke izithako zembala yazo, iibhotile ezibilisiwe zigqitywa kuqala kwaye zizaliswe ngokugqoka kwisitya esinye. Ngaloo ndlela, i-beet ebilisiwe inexesha lokuhamba ngokuthe kancinci kwisikhululo segesi, esizinzisa isimo sayo, kwaye siyeka ukubala ezinye izithako ze-vinaigrette.
I-vinaigrette ye-Classic kunye neembotyi kunye ne-sauerkraut-recipe
Izithako:
- beet - 200 g;
- iifatata - 200 g;
- izaqathe - 120 g;
- Iibhontshisi zeentso, iibheyi ezibilisiwe okanye ezihlaza, ezinomthi - 200 g;
- i-sauerkraut - 200 g;
- ukhukhamba ezikhethiweyo - 200 g;
- uhlaza okotyiweyo - 180 g;
- igumbi lokudlela lwesardadi;
- ioli;
- iviniga yemvelo;
- imifuno.
Ukulungiselela
Iibhontshisi, izaqathe kunye namazambane zibilisiwe kwesikhumba imizuzu engama-20 kwaye zicolile. Okokuqala sihlambulula iibhunge kwaye sinqumle kwiibhubhu ezincinane. Sibeka iibhotile kwisitya kwaye sityhala i-oli-acetic-dressard yokugqoka (isilinganiso 1: 3 + encinci yesardadi elungiselelwe). I-peel izaqathe kunye namazambane kwi-peel uze uzigawule kwiikerubhi ezincinci. Ngendlela efanayo, sinciphisa ukhukhamba. Ngeembotyi okanye iiperesi, zidibanisa i-sauce okanye ugcine i-brine. Ikhuphe iklabishi ikhululwa kwi-brine kwaye ihlanjwe ngokugqithwe ngommese. Gweba i-anyanisi eluhlaza, ukuba kungenjalo, sebenzisa olutsha (nqunqa ngekota yesandi).
Sidibanisa zonke izithako kwisitya sesaladi kwaye songeza iibhokhwe ngokugqoka.
Ukuba ufuna, ungongeza ii-3-4 ezibilisiweyo ezibilisiweyo kunye namaqanda abilisiwe. Ukuxuba ngobumnene. Senza imvelo.
Kufuneka kuthathelwe ingqalelo ukuba i-vinaigrette isitya esitshabalalayo, akufanele sigcinwe kwiiyure ezingama-24 nakwifriji. Ngoko ke, kungcono ukulungiselela le saladi ngokungabi ninzi kakhulu.
Kwakhona kunokwenzeka ukulungiselela ii-vinaigrettes eziyinkimbinkimbi kunye ezinomsoco kunye nenyama ephekiweyo, inhlanzi ephekiweyo okanye i-squid, ngokuqhelekileyo kule mihluko, le meyonnaise enexesha elihle.