I-Honeysuckle: izikhala zebusika ngesimo se-puree, i-jelly, i-compote ne-jam

I-Honeysuckle iyi-berries eluhlaza okwesibhakabhaka omnyama, okuvuthiwe ngokushesha endaweni yeSiberia. Kufanele kuqaphele ukuthi umkhiqizo onjalo unenani elikhulu lamavithamini nama-macro nama microelements abalulekile. Njengomthetho, i-honeysuckle ebusika isetshenziswe ngendlela yazo zonke izinhlobo zezikhala. Ngempela, yindlela kuphela yokuyigcina ifomu elifanele ukudla nokulondolozwa okukhulu kwezakhi.

Ngeshwa, akubona bonke abesifazana abazi ukuthi benzeni nokuthi bangenzani amajikijolo anjalo ukuze bajabulele ngenkathi ebandayo. Mayelana nalokhu, sikunikeza izindlela zokupheka eziningana zokupheka kusuka ku-honeysuckle ebusika. Kumele kuqashelwe ukuthi zonke izindlela zokulungiselela ezichazwe ngezansi zihlinzekela ukusetshenziswa kwamajikijolo asanda kukhethwa.

I-Honeysuckle: izikhala zebusika ngendlela yokucubungula

Ukuze ulungise isiphuzo esinomsoco nesinempilo, udinga ukuqoqa amajikijolo, uwageze ngokugcwele, uwomise ephepheni lephepha, bese uwagcwalisa ngamathini ukuze u-2/3 wevolumu. Ngemuva kwaloko kuyadingeka ukuthi uchithe ushukela emanzini (ngesilinganiso samagremu angu-400 ngalunye ilitha le-liquid), faka ingxube emlilweni, ulethe emathunjini bese upheka imizuzu engu-10. Khona-ke i-honeysuckle kufanele igcwale isiraphu eshisayo, uphakamise izimbiza ngamabhodlela bese uzinamathisela ekushiseni okungama-70 ° C. Kunconywa ukugcina i-compote elungiselelwe yamajikijolo endaweni epholile futhi epholile.

I-Honeysuckle: izikhala ezinobusika ngendlela ye-jelly ne-puree

1. Ukwenza i-jelly kuma-berries anjalo, kubalulekile ukubeka i-gelatin. Ngakho-ke, i-honeysuckle kufanele ihlanzwe, ihlutswe ngodaka, bese ihlungwa nge-sieve. Esikhathini samanzi aphethwe yi-juice, udinga ukuthululela amanzi okuphuza ajwayelekile (1 kuya ku-1), uthele ushukela granulated ukunambitha, bese ufaka i-gelatin evuvukile ngesilinganiso sama-gramu angu-20 ngehora elilodwa lesiphuzo. Emva kwalokhu, ingxube enhle kufanele ibiliswe ngamaminithi angu-3-6 futhi ithulule phezu kwamathini, ngokushesha igoqwe.
2. I-Puree ephuma kulowo berry, nayo, isiphundu kakhulu. Ukuze ukwenze, udinga ukuqoqa, uhlanzeke kuma-pedicels bese ugeza ngokucophelela i-honeysuckle entsha. Amabhantshi ebusika ngesimo samajikijolo omhlabathi kufanele alungiselelwe esebenzisa i-blender. Phela, idivaysi enjalo kuphela ezovumela ukuthi umkhiqizo uphethwe ku-homogeneity oyifunayo. Ngakho-ke, ku-puree okuphumayo kuyadingeka ukuba uthele ushukela ngesisekelo sama-gramu ayi-500 ngehora elilodwa lamajikijolo. Khona-ke ingxube kumele ibiliswe imizuzu engu-6, ivuselele njalo. Amazambane ahlanzekile alungele ukusabalala phezu kwamathini amancane futhi aqoqwe.

I-Honeysuckle: amabhandeki ebusika ngesimo se-jam esihlwabusayo

Mhlawumbe, i-jam iyi-dessert ethandwa kakhulu futhi ethandwayo, eyenziwa ngesisekelo samajikijolo anjalo. Ukuze wenze lokhu, kubalulekile ukuqoqa i-honeysuckle engavinjelwe, ugcwalise ushukela ngo-1 kuya ku-1 bese ubamba ekamelweni lokushisa amahora angu-3-4. Lapho amajikijolo enika ijusi lawo, futhi ushukela ucibilika, i-billet kufanele ifakwe emlilweni bese upheka imizuzu engu-3-6. Emva kwalokhu, kutuswa ukuthatha ikhefu amahora angu-6-8 bese uphinda inqubo futhi. Isimo sokulungelelwa kwejamu sinqunywa amajikijolo angaqhubeki phezulu. Ukuze ulondoloze i-jam kusuka ku-honeysuckle, ngesikhathi sokupheka kokugcina, engeza i-1 gram ye-citric acid ngetitha le-dessert kuyo.