IJam kusukela ekuphenduleni ngamathambo kuyindlela edinga ukubekezela kanye nekhono, kepha lokhu uzothola umuthi onomsoco owusizo. Ake sicabangele izindlela zokwenza ukuqhuma kokubhula.
Jamu kusukela ekuphenduleni ngamathambo ebusika
Ngaphambi kokuba ulungise i-jam eyenziwe yesikhukhula ngamathambo, qiniseka ukuthi amajikijolo avuthiwe futhi afanele ukusetshenziswa. Umkhwalithi wekhwalithi we-turn has isikhumba esibomvu esibomvu nenyama encane ebomvana ngaphakathi. Njengoba ukhethe izithelo ezivuthiwe kuphela, ungaqala ukupheka.
Izithako:
- amajikijolo enameva - 890 g;
- ushukela - 890 g;
- amanzi - 490 ml.
Ukulungiselela
Hlanganisa amajikijolo bese ushiya ukuze usomile. Njengoba isithelo salo mshiya sinokuvumelana okuncane, kungcono ukusikhumbuza isikhumba kuqala.
Ukuze isiraphu, uthele ushukela bese uthele amanzi zibe izitsha enamelele, beka konke ekushiseni okuphakathi. Ngemuva kokulinda ubilise, pheka isiraphu cishe imizuzu emihlanu. Amajikijolo alungisiwe anamehliswa esiraphu futhi sinikeza usuku olushicilelwe. Ngosuku sithatha amajikijolo, futhi isiraphu iphekwe imizuzu embalwa. Siphinde sinciphise ukujika kwesiraphu bese sipheka imizuzu engu-15, susa isikhunta. Siphalaza i-jam kumitsheni eyomile, inzalo , izimbiza ezishisayo, u-roll up for storage.
Jamu kusukela ekuphenduleni ngamathambo - iresiphi yama-classic
Izithako:
- amajikijolo enameva - 1.2 kg;
- ushukela - 1,4 kg;
- amanzi 650 ml.
Ukulungiselela
Amajikijolo avuthiwe enameva, abe nombala wesikhumba obomvu okwesibhakabhaka, uhambe, ugeze futhi ume.
Emanzini, kancane kancane uthele ushukela, ugqugquzele ukususa izigaxa. Bilisa isiraphu ukupheka imizuzu embalwa, bese ulala kule amajikijolo isiraphu, uqhubeke ukugqugquzela. Ukupheka amajikijolo ngehora, ususe isikhala bese uvuselela.
Ngemva kwehora, sabeka amajikijolo "ukuphumula" kulo lonke ubusuku. Ngemuva kokuba sipheke i-jam jam cook for imizuzu engu-15. Susa i-jam futhi sivumele ipholile amahora angu-5. Phinda nenqubo yonke futhi.
Ijamu eliqediwe lisatshalaliswa kwisitsha esitshalayo, sivaliwe nge-capron lids emva kokupholisa okugcwele kwamajikijolo. Le ndlela yokupheka i-jam izovumela ukugcina umkhiqizo endaweni epholile isikhathi eside.
Jamu kusukela ekuphenduleni ngamathambo - iresiphi "I-Pyatiminutka"
Ngaphakathi kohlaka lobu buchwepheshe, i-jam isilungiswe ngokushesha futhi imane, evumela ukugcina amajikijolo wonke amavithamini asebenzisekayo nama-amino acids. Noma kunjalo, abesimame kufanele babambelele ngokuqinile ezinconyweni zokushisa nokupheka isikhathi.
Izithako:
- amajikijolo enameva - 2 kg;
- ushukela - 2.4 kg;
- amanzi angu 480 ml.
Ukulungiselela
Ukulungiselela amajikijolo: ukususa ijusi efriziwe, uhlanza kahle emanzini abandayo, omisiwe. Emgodini ojulile futhi ojulile, sisakaza amajikijolo omisiwe ngendwangu yokufanisa bese usuthululela ushukela. Isendlalelo emva kwesendlalelo siphindaphinda inqubo, ngenkathi uqaphele ukuqinisekisa ukuthi ubheki ngamunye uxhumane noshukela. Ezingxenyeni ezilungiselelwe amajikijolo engeza amanzi futhi ufake i-pan ngokushisa okuphansi. Ngemuva kokupheka kwezidlo ezinomsoco, pheka imizuzu emihlanu nje kuphela, njengoba lesi sikhathi siningi okwanele ukuqinisekisa ukuthi amajikijolo aphekwe ngaphandle kokulahlekelwa yizinto ezingamagugu futhi angabilisiwe. Beka i-jam elungiselelwe kwisitsha esiyinyumba bese uyigcwalisa. Gcina isidlo esilahliwe sokugcina emakhazeni. Emiphongolweni, le jamu ingahlala iminyaka emi-5.
IJam kusukela ekuphenduleni ngamathambo nayo ingenziwa nakwi-multivark . Amajikijolo asetshenzisiwe asele amahora angu-7-10, bese i-jam iphekwe kumodi "Yokuvala" imizuzu engu-20-25.