Kulabo abakhohliwe iresiphi elidala elidala noma nje baqale umkhuba wabo wezolimo, sizokutshela indlela yokwenza uhlaya ngaphansi kwesambatho somboya ngendlela efanele futhi enambitha. Mhlawumbe, ngisho nalabo abalungiselela isidlo esinjalo izikhathi ezingaphezu kwesisodwa, bazothola iziqili ezithile, ezingakaze zisole ngaphambili futhi okuzosiza ngezinga elithile ukuthuthukisa inguqulo evamile yesidlo sakhe esithandayo.
Indlela yokwenza isaladi "I-Herring ngaphansi kwengubo yoboya" - iresiphi
Izithako:
- i-herring - 840 g;
- ama-beet - 360 g;
- izaqathe - 360 g;
- amazambane - 460 g;
- i-anyanisi ebomvu noma isaladi emhlophe - 90 g;
- amaqanda amaqanda - izingcezu ezintathu;
- imayonnaise ;
- i-rock usawoti.
Ukulungiselela
Imifino yokupheka isaladi sidinga ifomu elibilisiwe noma elibhaka. Ngakho-ke, ubilise amazambane ahlanziwe, ama-beet kanye nama-izaqathi ngabanye kuze kube sekuphekwe epanini emanzini, noma ubheke imifino yempande kuhhavini e-foil noma esikhwameni. Ukulungele nokupholisa, sihlanza imifino bese siwagcoba ku-grater enkulu noma ephakathi. Ama-anyanisi e-saladi kufanele anqunywe ngendlela encane ngangokunokwenzeka ngamagubhu, futhi ahlaselwe ngemfoloko.
Manje siqala ukusika u-herring. Sisusa isikhumba emzimbeni, siwugcobe, sinqume ikhanda nomsila, sihlanza ngaphakathi kwesisu esisuka kumfilimu omnyama, bese sihlukanisa izibopho emathanjeni. Sika inyama yezinhlanzi zibe yizingwane bese siqala ukulungisa isaladi. Sizokwenza lokhu ngezingqimba, ukugoqa ngamunye nge imayonnaise nokwengeza usawoti uma kunesidingo (uma i-herring ingakasawoti). Isendlalelo sokuqala senziwa amazambane, bese u-herring no-anyanisi, bese-ke izaqathe nama-beet. Siqedela ukubunjwa nge-yolk yomhlabathi bese sibeka isaladi esitfombeni sesiqandisini.
Umklamo wendabuko wesaladi ungashintshwa kancane ngokwenza umquba ngaphansi kwesigqoko soboya ngesinkwa se-pita. Ukwenza lokhu, ngaphezu kwalezi zingxenye ezingenhla, sidinga i-lavash enkulu e-Armenia. Kufanele ihlukaniswe zibe izingxenye ezine. Wonke umuntu ugcotshwe ngokukhululekile nge imayonnaise. Ekuqaleni sisakaza ama-beet, isanqante yesibili, amazambane wesithathu anezikhupha, ne-herring yesine nge-anyanisi. Sibeka izingcezu zezinkwa ze-pita ngomunye nomunye ngendlela efanayo bese sivala umqulu. Ukuze izendlalelo ziguquke ekupheleni ngokufanele, isendlalelo ngasinye esilandelayo sishintsha kancane. Manje siwafaka isikhwama ngefilimu yokudla bese siyifaka esiqandisini amahora ambalwa ukuze siyifake.
Ngaphambi kokukhonza, usike umkhiqizo ube yizingcezu, uwuthathe ngokuphumelelayo esitsheni, uhlobise ngemifino kanye no-anyanisi entwasahlobo bese uyihambisa etafuleni.
Uvilaphaya uboya ngaphansi koboya obomvu emaqanda
Izithako:
- i-herring - 380-420 g;
- igumbi lokudlela lezinyosi - 180 g;
- izaqathe - 180 g;
- amazambane - 240 g;
- i-anyanisi ebomvu noma isaladi emhlophe - 45 g;
- Amaqanda akhethiwe - ama-4 ama-PC.;
- imayonnaise;
- i-rock usawoti.
Ukulungiselela
Naphezu kobuqili obuhle futhi, ngenxa yalokho, ukulungiswa okusheshayo kweladidi ngokusho kwalesi iresiphi, i-appetizer ihlaba umxhwele etafuleni futhi ayinambitheka kangcono kunenguqulo yokuqala.
Ubilise amaqanda enkukhu abilisiwe kanzima, uhlanzeke futhi uthathe ama-halves angama-longitudinal amabili alinganayo. Thatha izikhupha kanye ne-grate ngemfoloko. Ama-beet, izaqathe namazambane kufanele alethwe ukulungele kunoma iyiphi indlela efinyeleleka futhi elula. Imifino ehlanjululwe kahle ingabiliswa epanini ngamanzi noma umbhangqwana ku-boiler kabili, bese ubhaka kuze kuphekwe kuhhavini noma i-microwave. Ukulungela nokupholisa sichitha imifino
Manje sihlanza futhi sihlanza isilwane, sihlukanise i-fillet emathanjeni bese siyinquma sibe tincetu ezincane ezihamba phambili. Sibeka eyodwa kwesigamu ngasinye samaqanda ngemifino, sisekela ukubunjwa nge-sprig of dill, sibeka isiphuzo esidlweni bese sikhonza.