Enye indlela ye caviar caviar ingaba caviar kusuka patissons. Imifino enjalo yemifino ingaphekwa ngisho nasezithelo ezivuthiwe - ayilahlekelwa kakhulu ekunambithekeni. Kulesi simo, izingxenye ezincane ze-caviar zingadliwa ngokushesha, kanti okusele, uma kudingekile, zihanjiswe ngamathini ukuze zisebenzise esikhathini esizayo. Sizokhuluma ngezinhlobonhlobo ezinhlobonhlobo ze-caviar caviar ezivela eziphathweni ezingezansi.
I-Caviar kusuka kumathishenali ebusika - iresiphi
Izithako:
- anyanisi - 890 g;
- izaqathe - 890 g;
- utamatisi - 1,7 kg;
- U-squash - 2.9 kg;
- amafutha yemifino - 240 ml;
- ushukela - 55 g;
- uviniga - 25 ml;
- usawoti - 30 g.
Ukulungiselela
Ama-patisson ahlutshiwe kufanele anqunywe ama-cubes amancane. Anyanisi kanye izaqathe zingagaya noma zikhishwe ngamakha. Utamatisi ahlukaniswe esikhumbeni nge-blanching, bese esika ngokungahambisani futhi ngokugcwele. Ama-anyanisi kanye ne-izaqathi athunyelwa kuqala epanini lokubhaka kanye nebhotela, emva kwalokho, ngemva kwemizuzu embalwa, baqedwa ngamagumbi. Fry yemifino igcinwa emlilweni emaminithini angu-5-7, engeza utamatisi, usawoti noshukela kanye nemizuzu eyishumi, kuze kube lula ukutshala imifino. Ubuningi obumphumela buhlanganiswe ne-blender futhi buyela emlilweni. Ngaphambi kokugudla i-caviar kusuka kubanikazi bebusika ngaphandle kokubanda inzalo, kufanele kushiywe ekushiseni okuphansi cishe isigamu sehora.
Iresiphi ye-caviar kusuka ku-courgettes no-sikwashi
Ngenxa yokufana kokunambitheka, ama-patissons ale-caviar angahlanganiswa kalula ne-zucchini. Uma unesidumbu esiningi ngokwezithelo zezitshalo lezi zitshalo, sebenzisa ekuhlakeni kweresiphi ngezansi.
Izithako:
- izaqathe - 160 g;
- anyanisi - 270 g;
- zucchini - 400 g;
- U-squash - 400 g;
- Utamatisi unamathele - 10 g;
- i-apula i-apula - 10 ml;
- amafutha yemifino - 55 ml;
- i-pinch ushukela.
Ukulungiselela
Hlukana anyanisi emasongweni amakhulu, bese izaqathe zibe ama-cubes amancane. I-squash ehlutshiwe ne-sikwashi enesikwashi ingadliwa ngamagesi amakhulu. Yonke imifino ifafazwe ngamafutha yemifino, enotshiswe ngosawoti omuhle futhi isatshalaliswe ebhodini lokubhaka. Ingxube yemifino kufanele isetshenziswe kuhhavini okungenani isigamu sehora ngama-190 degrees.
Tincetu ezithambile zemifino zidluliselwa ku-blender ndawonye noviniga no-tomato unamathisele, bese ushaya kuze kufike ukuvumelana okufisayo. I-caviar ekulungele ingadliwa ngokushesha, noma isakaze emathini amanzi futhi ithunyelwe enzalweni yokuvuna ebusika.
I-Caviar kusuka emaphoyiseni ebusika ngemayonnaise
Yenza ukunambitheka kwe-caviar okwenziwe ngomumo okwedlule, futhi ukuthungwa okomuncu kuzosiza enye yamasoso athandwa kakhulu ematafuleni ethu - imayonnaise.
Izithako:
- U-squash - 1.1 kg;
- amafutha yemifino - 115 ml;
- utamatisi ngoju lwakhe - 420 g;
- i-garlic - amazinyo amathathu;
- imayonnaise - 75 g.
Ukulungiselela
Ama-patisson anqunywa ngamacube amancane futhi ashiye ingxenye yawo wonke amafutha yemifino. Engeza ugarlikhi emifino bese uthele utamatisi. Shiya yonke into cishe imizuzu engaba ngu-40 ukuze uphuze amanzi amaningi. Ngemuva kokuba amathisipuni adluliselwa esitsheni se-blender futhi ashayele ekuziphatheni okuhlanzekile, kwezinye izingxenye zengeze amafutha omhlaza asele. I-caviar ephekwe yanconywa ukunambitha futhi ihlanganiswe nemayonnaise.
I-Caviar kusuka kumathrekhi - iresiphi elula
Izithako:
- i-patisson - 680 g;
- utamatisi - 430 g;
- i-garlic - amazinyo amabili;
- i-laurel leaf - 1 pc.;
- uviniga - 35ml;
- izaqathe - 130 g.
Ukulungiselela
Sula ama-patisson ahlwanyelwe imbewu kanye namaqathi. Bafake kanye ne-garlic eqoshiwe kanye ne-laurel, emva kwemizuzu embalwa uthele uviniga bese ubeka utamatisi oqoshiwe. Shiya ingxube ukuze ubombele ngaphezu kokushisa okuphakathi nendawo cishe cishe isigamu sehora, bese uyisitshela ekuhambeni okufunayo.
Uma ngabe ufisa, i-caviar evela kwamathrekhi angenziwa ku-multivark, ubeke idivaysi kudivayisi "Ukucima" nokuqhubeka nokupheka cishe imizuzu engama-40.