Ama-champignon othosiwe anyanisi. Ukupheka okulula okulula

I-champignon ingenye yamakhowe ambalwa angakhula ekhaya noma epulazini elikhethekile "le-mushroom". Ngaphezu kwalokho, i-champignon yiyona kuphela i-mushroom engadliwa eluhlaza. Izitsha ezivela kulo mkhiqizo zingapheka kakhulu. Lezi isobho, ama-sauces noma ama-saladi, noma kumane ama- champignons atsiwe anyanisi. Yilawa amakhowe aqukethe ama-amino acids angaphezu kwayishumi nambili nezinto eziwusizo, okubalulekile ekukhuleni okuhle komzimba womuntu, isibonelo, phenylalanine, i-lysine, i-valine, i-threonine, i-methionine, i-cystine nezinye.

Ngaphambi kokuba siqale ukuxoxa ngokulungiselela, ake sicabange ngakho futhi siphinde sikhumbule ukuthi singakhetha kanjani amakhowe afanele, ngoba esikhathini sethu emashalofini ezitolo noma emakethe amakethe avela emithonjeni ehlukahlukene. Uma ukhetha into esemqoka ukukhumbula ukuthi amakhowe kumele abe ngaphandle kokumnyama nokulimala ebusweni. Kubalulekile ukulalela ukunaka kwamakhowe - kufanele konke kube okufanayo. Lokhu kuyoba yinkomba yokuthi wonke amakhowe aqoqwe "kombhede" owodwa futhi awazange abe nezinsalela ezincane ezivela ezinkambeni zangaphambilini ezingasetshenzisiwe. Okufanelekile, amakhowe amasha asanda kuhlanganiswa akufanele abe nokubonakala okubonakalayo kanye nobukhulu obufanayo obukhulu, kodwa futhi aqukethe ephakhejini njengento encane yezwe eliya ezitolo kanye nalo mkhiqizo.

Kunezinombolo eziningi zokupheka lapho ama-mushroom adlala khona izindima eziyinhloko. Kungaba kokubili iziphuzo ezinhle zaseFrance, futhi imane nje i-champignons ethosiwe no-anyanisi. Ngezansi kulesi sihloko, kuyoba nje indlela yokupheka ama- mushroom nge-anyanisi, ukuze abe yinto yokupheka ngobuciko.

Ama-champignon nge-anyanisi, naphezu kokulula kwawo, isidlo siyisisekelo sangempela. Uma uthatha amagremu amathathu ama-mushroom amasha, uwahlanze ngokucophelela, ugeze futhi uthathe iziqephu ezincane, bese ufisa u-anyanisi epanini elishisayo, uzothola isidlo esimnandi esingaba nesibhakabhaka esingenakho ukuphefumula lapho kuvuleka isitofu.

Kodwa uma ufaka amagremu angu-100 ekhilimu omuncu kuya esigabeni esihle kunazo zonke sokulungiselela lawa amakhowe no-anyanisi, bese ufafaza isidlo esiphezulu nge ushizi ogayiwe kanye ne-dill eluhlaza, ngeke nje uthole amakhowe othosiwe no-anyanisi, kodwa uqobo oluthile olunamakhemikhali.

Ake sicabangele enye indlela yokupheka ama-champignon. Kusuka kumakhowe ahlanziwe kahle sihlukanisa imilenze bese siwagaya. Khona-ke fry utshani obumphumela, kanye anyanisi kanye negalikhi ngemali encane yamafutha yemifino. Lapho imilenze eqoshiwe yama-mushroom isiseduze, engeza ukhilimu omncane noma ukhilimu omuncu kubo. Khona-ke sinikeza ingxube eholayo kancane epholile bese uyigcwalisa ngezigqoko ezisele ngemuva kwesigaba sokuqala sokupheka. Gcwalisa phezulu nge ushizi ogayiwe namafutha, bese ufakwa kuhhavini imizuzu eyishumi kuya kwemihlanu.

Ungakhohlwa ukuthi ama-mushroom anyaniswe anyanisi, angahlanganiswa nemikhiqizo engavamile kakhulu. Isibonelo, ngesikhathi sokucheka, u-anyanisi angeke wanezelwa kuma-mushroom, kodwa u-ananas, oqoshiwe, umlimi omuncu kanye nezinye izithelo ezomisiwe, kanye namaqanda okuphekwe noma aqoshiwe noma utamatisi "we-chili".

Kumele kuqashelwe ukuthi amakhowe aphekwe ngale ndlela angakhonza nje kuphela njengesidlo esikhulu, kodwa njengendwangu yecala eya inyama emhlophe. Futhi kuhlanganiswe nesaladi yemifino ehlanzekile, lesi sidlo siphenduka sibe isidlo sasemini kakhulu noma isidlo sakusihlwa.

Ngaphambi kokudoba amakhowe kungenziwa kuphekwe kancane, futhi umhluzi osele usetshenziselwa ukwenza izobho noma amasoso. Ukusebenza etafuleni amakhowe okuthosiwe kungaba kokushisa nokubandayo (isibonelo, njengokudla okubandayo).