Isaladi ethakazelisayo kakhulu esuka ku-Peking iklabishi ngolimi - izindlela zokupheka eziningi, amathiphu okukhonza

Iklabishi yaseBeijing (i-petsai) ivele emashalofini aseRussia maduzane, kodwa seyivele ingavamile futhi ithathe indawo eqinile ematafuleni ekhishini nasenhliziyweni yabalandeli bokudla okunempilo.

Imifino yamaShayina ifana nekhanda eliyingqayizivele yeklabishi - cishe umfowenu we-romaine ulethisi odumile, kepha wakwazi ukuthola okuhle kakhulu eklabishi nakusaladi.

Iklabishi yaseShayina ingenye yemifino ethandwa kakhulu ngoba iyasetshenziswa kakhulu ekulungiseleleni ama saladi ahlukahlukene. Kodwa isaladi neklabishi yaseShayina nenlimi yenkomo efanelwe ukunakwa okukhethekile.

Izinzuzo kanye nokulimala kwezidlo

Ngaphezu kwalokho, isidlo sinemiphumela emihle elandelayo emzimbeni:

• kunomthelela ekulahlekeni kwesisindo esiphuthumayo - isidlo sekhalori esincane, isibonelo, ngamagremu angu-16 weklabishi ama-kcal 16 kuphela;
• ilawula ukucindezelwa kwegazi;
• kuthuthukisa umzimba nge-potassium;
• kuvimbela ukutholakala kwe-anemia, kunciphisa ukukhathala okuqhubekayo.

Izindlela zokupheka zesinyathelo-by-step

Kuze kube yimanje, kunezindlela zokupheka eziningana ezihlukene zesaladi neklabishi nesiLatin.

Ngamaqanda

Izithako ezilandelayo ziyadingeka ukwenza isaladi:

• amaqanda amabili;
• ikhanda iklabishi;
• iqoqo le-dill;
• imayonnaise;
• usawoti

Okulandelayo, Ungaqala ukupheka:

1. Amaqanda abilisiwe kanzima abilisiwe, emva kwalokho afakwa emanzini abandayo ukupholisa.
2. Iklabishi inqwaba futhi ihlanganiswe nedill eqoshiwe.
3. Amaqanda anqunywa abe yizicucu ezinkulu futhi ehlangene nayo yonke imikhiqizo, isaladi igqoke nge imayonnaise, bese konke kuhlanganiswe ngokuphelele.

Kukhona enye iresiphi yezinhlobonhlobo. ukwenza isaladi elinjalo usebenzisa izithako ezifanayo:

1. Amaqanda nezinye izithako zenziwa zibe izingcezu zesayizi efanayo.
2. Yonke imikhiqizo ixutshwe. Imayonnaise, ukhilimu omuncu, i-yogurt ingasetshenziswa njengokugqoka.

Ngekhukhamba

Ukulungiselela isaladi kuzodinga izithako ezinjalo.:

• Amaqanda amabili;
• ikhukhamba;
• ikhanda iklabishi;
• iqoqo le-dill;
• imayonnaise;
• usawoti

Okulandelayo, Ungaqala ukupheka:

1. Amaqanda abilisiwe kanzima abilisiwe.
2. Okulandelayo, udinga ukususa amaqabunga aphezulu avela eklabishi, uwabeke eceleni, azoba usizo ekuqhutshweni okuqhubekayo.
3. Hlanza ukhukhamba kahle, ususe isikhumba kubo, uzisika zibe izingcezu ezincane.
4. Kusele ukuxuba imikhiqizo elungiselelwe kwelinye isitsha, ungeze usawoti kanye nopelepele ukunambitha.

Iresiphi yesibili yalesi isaladi ngekhukhamba i-godsend ye-snack esheshayo, enhle futhi enempilo:

1. Lapha, ekuqaleni, isiteshi segesi siyakulungiswa, esitholwa cishe imizuzu eyishumi nanhlanu.
2. Ngemuva kwalokho, ungakwazi kahle ukusika iklabishi, ukhukhamba ube yimichilo ende.
3. Fry kancane epanini lokuthoza ngaphandle kwamafutha ka-sesame, ukuxuba imifino.

With pepper bell

Izithako zifana futhi i-pepper 2 enhle yengezwa, ukupheka:

1. Ukuze ulungise isaladi ngeklabishi yaseShayina kanye ne-bell pepper, kuzodingeka ufake i-chicken fillet epanini lokuthosa ekuqaleni, gazinga.
2. Ngemva kwalokho, zonke izithako zihlangene, zigcwalisa ngamafutha.
3. I-pepper yesiBulgaria yinqumle ibe yimichilo, nquma i-parsley.

Ngokuqondene iresiphi yesibili yokupheka, akulula kakhuluKudingeka imininingwane embalwa kuphela:

1. Okokuqala, hlanza utamatisi, pepper, iklabishi, upelepele wezinhlamvu zembewu.
2. Lapho yonke imikhiqizo ilungisiwe, izingcezu ushizi zifakwa, ziboshwe ohlangothini ngalunye, lokhu kwenziwa kuze kutholakale isikhafu esibomvu.

Ngommbila

Isaladi lesikhumba ilula, inomsoco, ikhalori ephansi, futhi ungakwazi ukupheka ngesikhathi esifushane.

1. Okokuqala, iklabishi elungiselelwe, okufanele ihlulwe ibe yimichilo, ingahle ikhishwe.
2. Ngokuqondene nommbila, kufanele uxoxwe emuva kwesihlungo, uvumele ukuba ugeleze.
3. Imayonnaise yesaladi yenziwa, ungasebenzisa njalo amafutha nge-add juice.

Ungakwazi ukupheka uphinde ubambe isaladilapho izithako eziyinhloko zizoba khona - iklabishi, ummbila.

1. Konke okudingeka kwenziwe kwenziwe ukucwenga nokunquma izinti zezihlahla, ukhiphe iklabishi, bese uhlanganisa konke ngommbila.
2. Uhlala usawoti isaladi ukunambitha, ukugqoka imayonnaise.

With apula

1. Kule recipe kuphela iklabishi encane efanelekayo.
2. I-apula kufanele ihlale ihlanzekile futhi iyinhlanhla, futhi mhlawumbe ibe nomunyu omncane, ngoba nguye ozokwenza isitsha sidle ukunambitheka. I-Apple kufanele ihlanzwe ngaphansi kwamanzi iphindwe.
3. Ukwakhiwa kwesitsha kuhlanganisa ukhukhamba, i-dill. Yonke imikhiqizo ixutshwe futhi igqoke nge-yogurt.

Ungakhetha iresiphi ehlukene evumela ukuthi upheke isidlo esifanayo.kodwa lihlukile kwezinye izenzo.

1. Isibonelo, manje udinga ukusika i-apula ngendlela efanayo noshizi, bese isaladi ibonakala inhle. Ngaphezu kwalokho, ibhokisi lembewu lisuswa ngommese okhethekile.
2. Yonke imikhiqizo ixutshwe, iwaphuza ngomunyu, isondlo ngamafutha omnqumo.

Nge isipinashi

1. Ukuze ulungiselele lesi saladi, iklabishi eqoshiwe nesipinashi.
2. Ngemva kwalokho, engeza imbewu yama-broccoli nosawoti.
3. Thela ama-apricot kernels, uwaqede zibe izingcezu ezincane.

Iresiphi yesibili ayilula., ukupheka kuyoba yilowo nalowo ohlala kuyo.

1. Iklabishi ehlutshiwe kahle.
2. Okulandelayo, udinga ukususa isipinashi ngaphansi kwamanzi asebenzayo, ususe izinsalela zokungcola, unqume iziqu ezincane.
3. Ikhukhamba eqoshiwe, isithombo, imifino exubekile esitsheni sesaladi.

Ungenza kanjani ukulungisa okusheshayo?

1. Uma izivakashi zifika ngokuzumayo, ungahlala ubeka isaladi kusuka eKeijing iklabishi nge sauce soy, enezela umlimi, ugarliki, ushukela namafutha omnqumo. Zonke lezi zithako zixutshwe, okwenza kube nomswakama obukhulu, okudingayo ukwengeza ijusi kalamula, omisiwe.
2. Ungasebenzisa njalo u-ham, ulayini obomvu, ama-carrots aseKorea, agqoka imayonnaise.

Ungakhonza kanjani isidlo?

Yebo okuningi kuxhomeke ekukhonzeni. Uma uthatha isinqumo sokupheka isaladi nencelisi yenkukhu, uphayinaphu, khona-ke ukukhonza isidlo esinjalo kuzodingeka kwenziwe ezinxenyeni, okungukuthi, okokuqala udinga ukufaka ingxube yamasaladi epulini elimhlophe, phezu kweziqephu zenkukhu nephayinaphu.

Kodwa ezimweni eziningi, isaladi elinjalo lihanjelwa kuphela ezitsheni zesaladi ezibala, zenziwa ngeglasi elibushelelezi. Lokhu kwenziwa ngesizathu sokuthi isitsha asihlali nje sihlanzekile, kodwa futhi sibheka okufisa okufanayo.

Qaphela! Kubandakanya imibono yezocansi kanye nokucabanga, ungakwazi njalo ukuhlobisa ngekhono isidlo ngemifino, noma imayonnaise, ngenxa yalokho, isaladi izobukeka ingenakuqhathaniswa, enhle futhi yangempela.

Kungenzeka ukuthi ukulungiselela ukudla okunjalo ngokwakho, ngaphandle kokuzikhandla okukhulu. Noma kunjalo Isaladi ingaba mnandi ngisho ne-gourmet ekhangayo kunazo zonke, ngoba lapha konke kuphelelekusukela kusukela ukunambitheka nokuphela kokubukeka, iphunga. Kubalulekile ukungeza ukuthi, empeleni, ama-salad e-klabishi aseShayina ayadingeka ekudleni okuphelele nokuphilile, njengoba afaka amavithamini azuzisa umzimba namaprotheni wemifino.