Isaladi "I-Mimosa nelayisi" yinye iresiphi yokuqala yokupheka isaladi esidume futhi edumile kithi sonke. Isici sawo esivela ukuthi kukhona ukufakwa kwesidlo selayisi, okunikeza ukunambitheka okungavamile, uma kuqhathaniswa ne-recipe classic yesaladi "Mimosa" .
Iresiphi yesaladi "Mimosa nelayisi"
Izithako:
- inhlanzi ekheniwe - ibhodlela elilodwa;
- irayisi - izinto ezingu-0,5;
- iqanda - izingcezu ezine;
- izaqathe abilisiwe - izingcezu ezimbili;
- i-bulb - ucezu olu-1;
- imayonnaise - 100 ml;
- imifino yedill - 1 bunch.
Ukulungiselela
Ukulungisa isaladi "Mimosa nelayisi" sithatha inhlanzi ekheniwe, uhlanganise ijusi kubo futhi uhlanganise ngemfoloko. Ilayisi, izaqathe namaqanda ngaphambi kokupheka kuze kube sekugcineni. Bese sihlanza amaqanda bese sihlukanisa amaprotheni avela ezikhumpheni. Ama-karoti apholile, ahlanzekile futhi ahlile kwi-grater enkulu epulini ehlukile. Imifino ye-Dill ihlanza futhi isomile. Ama-anyanisi ahlanzwa, ahlanjululwe kancane futhi agwetshwe ngamanzi abilayo ukuze kungabi okubabayo noma okubi.
Esigumbini esiphezulu sabeka indandatho ekhethekile bese siqala ukusakaza izendlalelo zethu zesaladi, promazyvaya wonke umuntu onamayonnaise. Sifaka ulayini wokuqala welayisi, siwufafaza nge-dill eqoshiwe bese wenza umshini we-imayonnaise. Bese uhlanganisa zonke izinhlanzi ezifihliwe ngokudla okusemathinini, ufafaze anyanisi. Okulandelayo, ubeke ungqimba lwezinqathe ezigayiwe, amaprotheni amaqanda bese uqeda i-yolk echotshoziwe isaladi. Ingxenye ngayinye ihlotshiswe nge-sprig ye-dill, sisusa indandatho yensimbi futhi sikhonze isidlo etafuleni.
I-recipe ye-Classic yesaladi "I-Mimosa nelayisi"
Izithako:
- amaqanda amasha - ama-6 ama-pcs.;
- inhlanzi ekheniwe - ibhodlela elilodwa;
- ibhotela - 100 g;
- ushizi - 150 g;
- i-bulb - ucezu olu-1;
- imayonnaise - 200 ml;
- ilayisi - into engu-1;
- izinongo.
Ukulungiselela
Manje tshela ukuthi ungalungisa kanjani "iMimosa nelayisi". Okokuqala faka ibhotela efrijini bese uqala ukulungisa zonke ezinye izithako. Amaqanda amasha abekwe ku-ladle, uthele amanzi bese usethe emlilweni obuthakathaka ukuze ubilise kanzima imizuzu engu-10 ngemuva kokubilisa. Ngendlela, amaqanda asetshenziswe kangcono ngezikhupha ezikhanyayo, ukuze isaladi ingapheli nje kuphela okumnandi, kodwa futhi iyathandeka. Okulandelayo, udlulise amaqanda epanini yamanzi abandayo bese uwavumela ukuba apholile ngokuphelele. Manje uthathe izinhlobo ezihlukahlukene zelayisi, ubilise kuze kube yilapho uphekiwe emanzini amancane anelisiwe, emva kwalokho siyomisa bese siyiphucula. Bese ufaka kuso isipuni 1 semayonnaise, ibhotela eningi, inkathi usawoti kanye nomnyama omnyama, bese uhlanganise ngokucophelela konke.
Amaqanda ashubile ahlanzwa kusukela kugobolondo, ahlukaniswe izikhupha namaprotheni. Siyahlanza i-bulb, usike kahle kakhulu ngommese, uthele amanzi abilayo, bese emva kwemizuzu engu-15 kuya ku-20 uyiphonsa ibe i-colander bese uyiyeka. Sidonsa ushizi wethu owuthandayo on a grater isilinganiso. Khona-ke sithatha izinhlanzi ezivela emanzini, susa wonke amathambo amakhulu kuwo, soma ngamafutha, usakaze ithawula leshidi noma i-napkin. Khona-ke sishintsha inhlanzi ibe yi-piallet ehlukile bese siyigcoba ngokugcwele ngemfoloko noma siyigoqe nge-blender.
Ngesikhathi i- ulethisi ekhukhumeziwe isethelwe, zonke izithako ezilungiselelwe kufanele zibe nokushisa okufanayo, ngakho-ke ngaphambi kokwenza lokhu, kungcono ukubeka imizuzu engu-30 esiqandisini.
Manje ungacabangi kakhulu, kodwa ube nesidlo esikhulu futhi usakaze izendlala zesaladi ngokulandelana okulandelayo: kuqala inhlanzi encane, bese udla irayisi elincane elishaywe ngemfoloko, emva kokusongela kweshizi. Manje sinciphisa kancane nge imayonnaise. Emva kwalokho, sisakaza amaprotheni achotshoziwe, futhi kuwo - zonke izinhlanzi ezisele. Bese umboza ngobuningi be-anyanisi oqoshiwe, ugcobe nge imayonnaise, ufafaze isaladi ngesigamu sezikhupha zomhlabathi, bese uphonsa ibhotela elincane le-grater bese uqedela isidlo ngezikhupha. Yilokho konke, "Mimosa nelayisi" futhi ushizi usulungile!