Ihlobo liyisikhathi esihle, esisijabulisa ngelanga nangomfudumalo, kanye nemifino nezithelo ezintsha. Kwabaningi besifazane, ihlobo yisikhathi sokwenza amahlumela ebusika. Amakhukhamba kanye nosawoti, ngokufanele, kubhekwa njengenye yamalungiselelo asekhaya asetshenziswe kakhulu. Ngaphezu kwalokho, le mifuno yemifino ayithandwa kakhulu hhayi ebusika kuphela, kodwa nakwezinye izinkathi. Kusukela kulesi sihloko uzothola ukwenza ukhukhamba ophuziziwe, usawafaka kanjani, nokuthi ukupheka kanjani ukhukhamba omuncu ongahlanjululwa ngaphandle kwe-brine.
Nakuba kunezindlela zokupheka eziningi zokupheka ukhukhamba omuncu obunamanzi, siphakamisa ukuthi uzijwayele ngemithetho eyisisekelo:
- Ukuze ulungise ukhukhamba omuncu obusika obusika, udinga: ukhukhamba, amanzi, imifino, usawoti, ukudlala.
- Ukukhamba ukhukhamba okolweni usawoti kufanele ukhethe ukhukhamba oqinile wesayizi ofanayo, ngaphandle kokulimala nokuphuza. Ukuhlanza ngokucophelela imifino kufanele igcwaliswe ngamanzi futhi kuvunyelwe ukuma amahora amaningana.
- Imifino engaphambi kokusika kanye negalikhi, i-pepper kanye ne-condiments ifakwe ngaphansi kwe-can. Amakhukhamba adinga ukusika amathiphu futhi, futhi, uwafake emathini emigqeni enamahloni, kodwa ungafaki.
Isinyathelo esibalulekile esilandelayo ekulungiseleleni amakhukhamba omuncu omnandi okusawoti ukulungiselela i-brine. Embizeni, amanzi athululelwa futhi usawoti uthululwa - ngamapuni ayi-2 wesawoti ngetitha lamanzi. Emva kwamathumba amanzi, ake upholile futhi uthele amakhukhamba nge-brine ebandayo.
Imbiza yamakhukhamba kufanele igcinwe endlini endlini yokushisa kwamahhala izinsuku ezimbalwa. Ngemuva kokuthi ukuvuthwa sekuphelile (izinga le-liquid in the drop), ukhukhamba zingagudluzwa.
Iresiphi yekhukhamba ekhanyisiwe nosawoti:
- ukuze wenze ukhukhamba omuncu ophuziziwe crispy, engeza cherry noma amaqabunga ama-oak ukuya embizeni. Kungcono ukukhipha amaqabunga emaphandleni, kude nemigwaqo, njengothuli lomuzi bese uqeda amaqabunga anobuthi;
- ungasebenzisi i-cookware yokupheka ukuze uthathe ukhukhamba. Ngenxa ye-oxidation yezindonga ze-pan, izinto eziyingozi zingangena ukhukhamba;
- ukuze amakhukhamba ebhodweni angadluli phezulu, adinga ukuchotshozwa yi-saucer phezulu;
- Uma ukhukhamba uthele i-brine eshisayo, khona-ke bayodinga isisindo ngokushesha, kodwa bayobe beshesha. I-cold brine yenza amakhukhamba aphephe, kodwa ukubhekwa kuthatha isikhathi esiningi.
Ikhukhamba elisha usawoti ephaketheni
Ukuthandwa kakhulu kwabesifazane besimanje kwakuthola iresiphi yokupheka okusheshayo kwamakhukhamba omuncu. Nansi imfihlo, ukuthi ungasheshe ukwenze kanjani ukhukhamba omuncu otholile - iresiphi yama-ukhukhamba aluhlaza kancane okusawoti ngaphandle kwe-brine. Ngogogo nogogo-khulu, le ndlela yayiyokhathazeka kakhulu, ngoba yaqala ukusetshenziswa kuphela emashumini ambalwa eminyaka edlule.
Ngaphambi kokuba usawoti ukhukhamba omusha usawoti, udinga ukulungisa izitsha. Kulesi sidlo, isitsha seplastiki noma isikhwama sepulasitiki kufanelekile. Esigubungwini sepulasitiki noma epakethe, amakhambi aqoshiwe, ugarlic, pepper, izinongo ziyathululelwa. Ukhukhamba ziyakunqunywa zibe izingxenye ezine futhi zigcinwe emva kwe-seasonings, kusukela phezulu zifafaze kakhulu ngosawoti. Usawoti kufanele uhanjiswe kathathu ngaphezu kwesaladi elula yamakhukhamba ahlanzekile. Okulandelayo, udinga ukuvala ngokuqinile isitsha sepulasitiki (tie iphakheji) futhi ugxume ngamandla, isikhathi eside, sibe ngcono. Emaminithini angu-30 ukhukhamba uzolungela. Amakhukhamba amancane anamafutha ephaketheni noma emgodini angafakwa ubusuku bonke esiqandisini, khona-ke azophuma abe namanzi amaningi.
Le recipe ingase ihlanganiswe ngezinongo ezihlukahlukene nokugqoka. Ngakho-ke, ukhukhamba ingafakwa usawoti futhi uhlaselwe emanzini. Ehlobo, ukhukhamba omuncu wokulungiselela okusheshayo, uzomangala izivakashi nabathandekayo.