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Indlela yokwenza isaladi yamakhukhamba notamatisi ebusika

Ngesifiso sabo sokugcina amavithamini ehlobo "ehlobo" ngesikhathi sebusika, abanikazi abaningi besifazane bavela zokupheka okunembile nokudla isikhathi esiningi. Kodwa umthetho obaluleke kunawo wonke wokulondolozwa wukuthi kubalulekile ukulungisa isaladi ngendlela efanele ukuze kugcinwe inani eliphelele lemisebenzi ewusizo kulo. Iresiphi elula, engabizi futhi esheshayo yesaladi yamakhukhamba kanye notamatisi ebusika ukulondolozwa okuvamile kanye nokukhetha okufanelekayo kunoma iyiphi ithebula.

Mayelana nambitha isaladi

Ukunambitheka kwesaladi, okulungiselelwe ngokwendlela iresiphi, kukhanya kakhulu. Inani elincane likaviniga linikeza imifino ukunambitheka okumnandi, futhi i-crispy ne-elastic. Inani elilinganiselwe lezinongo ezingeziwe lenza isaladi ibe ehambisanayo futhi ifanele ngisho nambitheka engacabangeki ye-gourmet.

Amathuluzi ekhishi

Ukulungiselela nokulungiselela uzodinga imishini ekhishini elinjalo:

  • ibhodi yokusika;
  • ummese;
  • isitsha nanoma yisiphi esinye isitsha sokuxuba esikahle;
  • izimbiza zangaphambili ezilungiselelwe ngaphambi kokuba zilungiswe ngamalitha ayi-0.5;
  • izimbozo ze-tin zokulondolozwa;
  • i-pan;
  • ukhiye we-sealer;
  • ithawula elifudumele le-terry noma yimuphi omunye into efudumele ukumboza ukulondolozwa.

Imishini yekhishi elinjalo iyatholakala kuwo wonke amakhaya, ngakho-ke inqubo yokulondoloza ayidingi izindleko ezengeziwe zezimali.

Sikukwazisa ukuba ufunde izindlela zokuvuna utamatisi: oluhlaza, usawoti ngendlela ebandayo, futhi uvutshiwe; isaladi notamatisi, utamatisi ngoju lwawo, utamatisi ujusi, pasta, isobho, utamatisi onamasinaphi, "iminwe Yum", i-adjika.

Izithako

Ukuze ulungise isaladi ngokusho iresiphi yakudala uzodinga izithako ezilandelayo:

  • ukhukhamba - 600 amagremu;
  • anyanisi - 150 amagremu;
  • i-parsley - 1 bunch;
  • i-garlic - ama-clove amane;
  • i-leaf leaf - izingcezu ezingu-4;
  • i-dill (inflorescence) - ama-4 ama-pcs;
  • i-horseradish (ingxenye yempande) - 1 pc .;
  • utamatisi - 300 amagremu.

Amakhukhamba amakhulu futhi aphakeme kakhulu afanelekile kule saladi, kodwa intsha nayo iyoba mnandi. Ngaphandle kwezithako ezinjalo, amathini amane e-ulethisi anekhono lama-0.5 amalitha azokhishwa.

Uyazi? Ukuze ulungiselele utamatisi wesaladi, kungcono ukuthatha i-underripe kancane. Ukuphakama okukhulu kuzobavumela ukuba bagcine ifomu lapho bepheka.

Imbiza ngayinye enqubo yokulondoloza izodinga izinongo ezinjalo:
  • ushukela - 5 mg (noma i-1 tsp);
  • usawoti - 2.5 mg (noma 0.5 tsp);
  • umuthi omnyama omnyama - 1.2 mg (noma u-0.25 tsp);
  • ukuqothulwa - 1 inflorescence;
  • i-coriander - 1 mg (noma ekugcineni kommese);
  • amafutha yemifino - 10 ml (noma 1 i-dessert spoon);
  • Iviniga 9% - 10 ml (noma 1 i-dessert spoon).
Ukulungiselela kusengaphambili zonke izithako ezidingekayo, ungaqala inqubo yokulungiselela.

Funda ukuthi ungayilungisa kanjani anyanisi ebusika, i-garlic, i-horseradish, i-parsley.

Indlela yokupheka

Isigaba sokuqala nesokuqala ukulungiselela izithako eziyinhloko:

  1. Ukhukhamba (uma sekuphelile) kumele kuqala uhlanjululwe uhlanjululwe ukuze uqede ukufutheka ngokweqile. Kudingeka ukusika amathiphu.
  2. Hlanganisa kahle utamatisi bese ususa isitshalo, kuyadingeka ukusika ngaphakathi kwendawo lapho isiqu sinamathele khona. Kutuswa ukunciphisa zonke izindawo "ezingaphelele" ezivela emifino.
  3. Peel anyanisi bese ugeza ngaphansi kwamanzi asebenzayo.
  4. Hlanza i-parsley ngaphansi kwamanzi bese uyomile ephepheni leshidi.
  5. I-garlic ikhasi.
  6. Hlunga izimpande ze-horseradish bese ugeza ngaphansi kwamanzi asebenzayo.

Uyazi? Amakhukhamba amabi anika i-cucurbitacin i-substance, ekhiqizwa ekuphenduleni izimo ezicindezelayo zokukhula (ukushisa nesomiso), enomphumela omkhulu wemiphumela yezinto eziphilayo emzimbeni womuntu - i-antitumor, i-analgesic, i-anti-inflammatory, njll.

Isisekelo sesaladi yokupheka:

  1. Amakhukhamba ahlutshiwe kufanele anqunywe ngendlela ejwayelekile - tincetu. Ukwenza lokhu, ikhukhamba inqunywa ngobude, bese-ke, ububanzi beqephu ngalinye kufanele kube ngu-3-4 mm. Uma usika, akufanele usiqede kakhulu ukuze ukhukhamba ukhukhamba.
  2. Utamatisi olungiselelwe futhi uthathe iziqephu ezinkulu ukuze zingalahleki. Ububanzi bezingcezu akubalulekile futhi kungaba ngu-1 cm.
  3. Inhloko ye-anyanisi kuqala ihlukaniswe ngesigamu, bese iba yiziqeshana, ububanzi buyi-0.2-0.3 cm.
  4. I-parsley (yonke ibhande) iqombezela kahle futhi ungeze kwezinye izithako zesaladi.

Kubalulekile! Ngesikhathi ulungiselela isisekelo nokugcwalisa amathini, udinga ukulungiselela kusengaphambili 1.5 amalitha amanzi abilayo kanye nebhasi elibanzi lamanzi abilayo ngenqubo yokuzalisa inzalo.

Isisekelo esilandelayo kufanele sihlanganiswe kahle ngesitsha ngezandla zakho ukuze zonke izithako zisatshalaliswe ngendlela efanayo.

Ukulungiselela isaladi:

  1. Ngaphansi kwamathini amalungiselelo ngaphambilini, i-garlic inqunywa zibe yizicucu ezinkulu, ngesilinganiso se-1 clove ka-garlic yonke 0.5 l. imbiza. Faka futhi i-1 pc. i-bay leaf, i-1 pc. I-Fennel inflorescences (uma kukhona imbewu ye-dill, ingabuye ibekwe phezu kwephunga), uthathe bese ufakwa embizeni ngayinye 2 cm wempande ye-horseradish.
  2. Ingxenye ye-can ingaba nenhlanganisela yemifino efanayo. Kubalulekile ukuqapha ukulingana, ukuze ungatholakali ekukhiqizeni okwehlukile kwelethisi emabhange.
  3. Izinongo zokulondolozwa zenezelwa kubillet obumphumela (ukulinganisa okuboniswe ngenhla): ushukela, usawoti, umnyama omnyama, i-coriander, i-clove, amafutha omifino kanye noviniga.
  4. Ingxenye yesibili yembiza eya kuma "hangers" igcwele ingxube yemifino.

Uma inqubo yokugcwalisa imbiza iphelile (futhi ngaphambi kokuthi "ama-Hangers"), konke kuthululwa ngamanzi abilayo bese kufakwa embizeni yamanzi abilayo ngenzalo.

Kubalulekile! Ukuvimbela amabhange ekubileni odongeni lwebhodini noma phakathi kwabo ngesikhathi sokubilisa, i-rag eyenziwe ngendwangu yemvelo kufanele ifakwe ngaphansi kwesitsha.

Ngemuva kokuthi wonke amabhange abekwe epanini, ivolumu yokushisa okukuyo kufanele ifakwe ezingeni lika-75% lokuphakama kwamandla, okungukuthi nje ngaphezu kwesigamu. Amabhanki okufaka inzalo afakwa epanini, ehlanganiswa phezulu kwe-tin lids, futhi agcinwe imizuzu eyi-10 emva kokupheka amanzi aphelele epanini. Lapho inqubo yokuzalisa inzalo igcwaliswa, amabhange ayaphuma bese evala ngokushesha ukhiye wokulondolozwa, bese uwushintsha bese uwubeka phansi ukuze uphole ngaphansi kwekhava elifudumele usuku olungu-1.

Ividiyo: ukupheka ikhukhamba ehlobo neyotamatisi isaladi ebusika

Yini enye ongayengeza, noma indlela yokwehlukanisa ukunambitheka

Ukwazi iresiphi yakudala yesaladi yamakhukhamba notamatisi, ngokusekelwe kulo ungenza noma yikuphi ukuhluka okuhlukile ngokufaka izithako ezengeziwe ukuze unikeze ukunambitheka okucacile nokugcwele.

With pepper bell

Ukwengezwa kwebell pepper kuya esaladini kungafaka imibala ekhanyayo nokunambitheka ekulondolozweni ebusika. Ukupheka kuzodinga:

  • utamatisi (noma yikuphi ukuhluka nobukhulu);
  • ukhukhamba (noma yikuphi ukuhluka nobukhulu);
  • I-pepper yesiBulgaria;
  • u-anyanisi e-bulb;
  • umnyama omnyama (ama-peas).
Ukuze i-marinade (nge-1 litre) uzodinga:
  • ushukela - 1.5 tbsp .;
  • usawoti - 1 tbsp. l.;
  • Uviniga 9% - 8 tbsp.

Inqubo yokupheka iqukethe ukugcwalisa amathini ngamagqabha. Ububanzi nenombolo yezingqimba kuxhomeke ekuphakameni kwembiza kanye nezintandokazi zomuntu ohlala kuyo (noma indlu).

Isendlalelo sokuqala - ngaphansi kwamabhange ahlelwe amakhukhamba ahlosiwe. Uma imifino ikhulu kakhulu, ingaba yi-length-cut cutwise ibe yizicucu ezimbili.

Kubalulekile! Ububanzi bezindandatho akufanele kube ngaphansi kuka-0.5 cm, ukuze ngesikhathi sokupheka angeke balahlekelwe ukuqina kwawo.

I-pepper yesibili emnyama yengezwa inani lamapayipi angu-8-16 embizeni ngayinye; Utamatisi wesi-3 uthathe iziqephu ezinkulu (izingxenye ezingu-4-6, kuye ngobukhulu bawo). I-anyanisi e-4, izindandatho ezisikiwe. 5th - Pepper isiBulgaria, uthathe strips 1-2 cm ububanzi.

Ukuze unike umbala nokuqala kwezingqimba kungashintsha omunye nomunye.

Funda futhi mayelana nokuvuna ukhukhamba (okuncane kakhulu usawoti, usawoti ngendlela ebandayo) kanye nopelepele (oqoshiwe, ngesi-Armenia, okubabayo).

Isinyathelo esilandelayo ukulungiswa kwe-marinade:

  1. Emanzini abandayo, ushukela nosawoti.
  2. Letha ingxube emathunjini bese ufaka uviniga kuwo (zonke izilinganiso eziboniswe ngenhla).
  3. I-marinade ephumela ekuthuleni izimbiza ezilungiselelwe.
  4. Beka ngaphambi kwesikhathi esilungisiwe ebhodweni elibanzi lamanzi abilayo kanye ne-rag phansi ukuze inqubo yokuzalisa inzalo.
  5. Bamba amathini ngamabhodlela ahlanganisiwe: imizuzu engu-15 emva kokubilisa amathini ngamandla we-1 litre, nemizuzu engu-10 emva kokubilisa amathini ngamandla ama-0.5 amalitha.
  6. Uma usuqedile inzalo, susa izimbiza epanini, upheqa isihluthulelo (noma usigxilise ngokuqinile - izimbozo "eziphundukile") bese uziphendulela kuze kube yilapho zipholile ngokuphelele.

I-litre elilodwa liwanele ukugcwalisa amathini angama-litre elilodwa.

Uyazi? Amafutha omsola we-sunflower okulondolozwa angasetshenziswa kokubili ehlanjululwe futhi engagciniwe. Ama-cooks namanje ancoma ukuthi ahlanjululwe, agcizelele ukunambitheka kwemifino. Kungenzeka futhi ukusebenzisa ezinye izinhlobo zamafutha - ummbila, umnqumo, i-linseed, i-sesame nabanye.

Ividiyo: ikhukhamba ne-tomato isaladi nge-bell pepper

In utamatisi sauce

Ungakwazi futhi ukwengeza iresiphi yokulondolozwa ngokufaka utamatisi sauce kwikhukhamba kanye nesaladi isaladi.

Izithako zokupheka isaladi:

  • ukhukhamba - 5 kg;
  • utamatisi - 2 kg;
  • Ikhasi laseBulgaria - 0.5 kg;
  • anyanisi - 0.5 kg;
  • i-garlic - ikhanda eli-1;
  • ikhasi elimnyama (ama-peas) - 10-15;
  • i-pepper - izinhlamvu ezingu-10;
  • Amaqabunga ama-2-3;
  • Coriander - 5-10 okusanhlamvu.

Inombolo yezithako kungaba yimuphi, kodwa njengesisekelo kungcono ukuthatha lezi zilinganiso.

Ukuze ukulungiselela utamatisi ukugqoka-marinade kuyodinga:

  • ushukela - 1 indebe;
  • usawoti - amapuniki ayi-2.5-3;
  • amafutha yemifino - 1 indebe;
  • Iviniga 9% - 0.5 indebe.

Inqubo yokupheka ihlanganisa izenzo ezinjalo.

  1. Ukhukhamba no-anyanisi banquma izindandatho.
  2. I-garlic - amapuleti.
  3. Gwema utamatisi kanye ne-bell pepper endaweni yesidla ngokusebenzisa i-grinder yenyama noma inqubo yokudla.
  4. Sishisa i-tomato unamathisele nge-bell pepper epanini.
  5. Emva kokubilisa utamatisi unamathele wengeza ugarlic olungiselelwe, iqabunga le-bay, i-pepper (i-allspice ne-chili), i-coriander.
  6. Bilisa ingxube imizuzu engu-10.
  7. Ngemuva kokubilisa wengeze u-anyanisi olungiselelwe nezinongo - ushukela, usawoti, uviniga.
  8. Umphumela we-tomato marinade opheka ngomunye imizuzu engu-10.
  9. Lapho ubilisa utamatisi unamathele, engeza ukhukhamba ezinxenyeni ezincane bese ubilise imizuzu engu-15.
  10. Phuma emigodini elungiselelwe, enziwe ngaphambili, uphinde uphakamise amabhodlela.

Ividiyo: ukupheka ukhukhamba ku-tomato sauce

Amabhange anesaladi alungiselelwe ngokuvumelana nalesi iresiphi, awukwazi ukuphendukela phansi, agcinwe kahle.

Yini ongayenza etafuleni

Isaladi elula yamakhukhamba kanye notamatisi iqukethe amavithamini "ehlobo" futhi yengeza kakhulu kunoma yikuphi ukudla okuyihlangothini, inyama nenhlanzi izitsha.

Akudingi i-refueling ehlukile, kusukela Amaphikishi aneziqu zemifino. Kodwa kulabo abafuna ukugcizelela ukuhamba kwe-dish, kungenzeka ukwengeza inani elincane lamafutha nemifino yemifino.

Uyazi? Indlela yokulondolozwa kwemikhiqizo isikhathi eside ngokufaka uviniga kuye kwaziwa kusukela ezinsukwini zempucuko yaseGibhithe, kanti imikhiqizo yokuqala yokugaya kwakungumzimba nemifino.

Umsikazi ngamunye uzama ukulungiselela amalungiselelo enempilo futhi enhle kakhulu ebusika. Isaladi lehlobo lama ukhukhamba kanye notamatisi lilula kakhulu ukulungisa, kodwa isidlo esihlwabusayo kakhulu ngenkathi yasebusika.

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