Ehlobo, imifino iningi. Ungakwazi ukupheka izitsha eziningi okumnandi ezivela kubo. Kubonakala sengathi lokhu kuzohlale njalo. Kodwa kubusika, futhi kuhle uma uhlobo oluthile lokulondoloza lulungiswa ngenkathi. Manje sizokutshela iresiphi ye caviar caviar nge imayonnaise. Kungenziwa kuphekwe, futhi kunjalo nje, futhi ungenza isitoko ebusika. Ngezansi ezinye zokupheka ezithakazelisayo, khetha noma yikuphi. Esimweni ngasinye, i-caviar iphuma emnandi.
Caviar ekheniwe nge imayonnaise
Izithako:
- zucchini - 3 kg;
- utamatisi - 1 kg;
- anyanisi - 500 g;
- izaqathe - 1,5 kg;
- imayonnaise - 200 g;
- ushukela - 70 g;
- usawoti - 1 tbsp. isipuni;
- uviniga - 10 g.
Ukulungiselela
I-Zucchini ihlutshiwe futhi ihlutshiwe futhi inqunywe. Ama-karoti no-anyanisi bahlanzwa futhi baqoshiwe. Sidlula yonke imifino ngokusebenzisa i-grinder yenyama. Sibafaka epanini, sibeke esitofu. Siphula utamatisi sibe yizicucu ezinkulu bese siphuca inyama phezu kwe-grater. Sithumela umthamo wezotamatisi kuyo yonke imifino. Letha ingxube yemifino ngamathumba, unciphise ukushisa kanye nesitshalo, ugqugquzela, emlilweni omncane uze upheke. Kuzothatha cishe amahora angu-2.5. Ngemva kwalokho, sengeza imayonnaise, ushukela nosawoti ku-caviar. Konke okuxutshwe kahle futhi okuphethwe cishe imizuzu engama-30. Bese uthele kuviniga, uvuselele. Ngemva kwalokhu, amaqanda angathululelwa emathini ashisayo ashisayo futhi aqoqwe.
I-Caviar iresiphi nge-imayonnaise
Izithako:
- zucchini (ngaphandle kwesikhumba kanye nembewu) - 3 kg;
- utamatisi unamathele - 250 g;
- imayonnaise - 250 g;
- anyanisi - 500 g;
- amafutha yemifino - 150 g;
- usawoti - 2 tbsp. izinkezo;
- ushukela - izinto ezingu-0.5;
- umsila omnyama - ukunambitha;
- amaqabunga e-bay - ama-3-4 ama-pcs.
Ukulungiselela
Amarrows yami, ikhasi kanye nenzalo. Anyanisi ahlanzwa. Sidlula imifino ngokusebenzisa i-grinder yenyama. Sifaka amafutha wezitshalo, utamatisi unamathisela kanye nemayonnaise. Hlanganisa bese ubeka ingxube emlilweni. Emlilweni omncane, uvuselela ngezinye izikhathi, upheke cishe ihora. Ngemva kwalokho, engeza usawoti, umnyama omnyama, ushukela kanye neqabunga. Bilisa elinye ihora eli-1. Ekugcineni, amaqabunga omkhonto asuswa, futhi i-caviar ithululelwa phezu kwezimbiza ezinamanzi futhi zihlanganiswe. Siphendulela izimbiza, zimboze ngengubo bese ushiya ubusuku. Kuyinto efiselekayo ukugcina amaqanda anjalo endaweni epholile.
I-Caviar nge imayonnaise
Izithako:
- zucchini - 3 kg;
- I-pepper yesiBulgaria - 500 g;
- anyanisi - 300 g;
- izaqathe - 300 g;
- utamatisi unamathela - 200 g;
- imayonnaise - 250 g;
- usawoti.
Ukulungiselela
Squash, izaqathe, pepper futhi uhlanzekile bese ubilise kuze kube lula. Imifino esilungisiwe eyenziwe. U-anyanisi uthathe izindandatho ezingamatshumi amabili. Imifino ebilisiwe, kanye no-anyanisi, idluliselwa nge-grinder yenyama. Ubuningi obunzima budluliselwa ku-cauldron bese kuphethwe cishe isigamu sehora. Ngemuva kwalokho, engeza ukunamathiswa kwamatamatisi kanye nemayonnaise, usawoti ukunambitha kanye ne-blanch eminye imizuzu engu-30. Uma i-caviar inamanzi amaningi, shiya enye imizuzu engu-20 esitofu ukuze umswakama owedlulele uqhume. Sisebenzela itafula esifubeni esiqandisini.
I-Caviar kusuka emaregistre nge imayonnaise
Izithako:
- i-courgettes encane - 2 kg;
- anyanisi - 150 g;
- i-garlic - amazinyo amahlanu;
- imayonnaise amafutha - 150 g;
- uviniga - 10 ml;
- usawoti - 10 g;
- ushukela - 10 g;
- umsila omnyama - ukunambitha;
- imifino yama-parsley nemifino - 50 g;
- amafutha yemifino yokudoba.
Ukulungiselela
Zucchini uthathe imibuthano engaba ngu-1 cm obukhulu. Fry emafutheni omifino bese epholile. Hlanganisa anyanisi, gazinga kuze kube yigolide, engeza imifino e-shredded ne-pat. I-garlic idluliselwa emshinini bese igubha ngosawoti. Zonke izithako zidluliselwa nge-grinder yenyama noma zigayeke ku-blender. Esikhathini mass, kuhlanganise imayonnaise, ushukela, usawoti, uviniga, emhlabathini omnyama pepper kanye mix. Sifaka amaqanda emanzini bese sinzalo: ilitha - amahora angu-1,5, isigamu-litre - 1 ihora elingu-15 imizuzu. Ngemuva kwalokho sithuthela futhi sithumele isitoreji.