Inkinobho yomcibisholo wokuphenya nokunamathisela: izithako, iresiphi

Inkinobho yomcibisholo wokuphenya nokunamathisela wenza ngokuvamile kusukela kabhontshisi. Lo mkhiqizo ethandwa hhayi kuphela e-Asia. I abalandeli oshisekayo iningi ayinhlama abanjalo bangabaphostoli Chinese, isi-Japanese futhi baseKorea. Kufanele kuqashelwe ukuthi i-cuisine Oriental amazing. Okwamanje, kunezindlela eziningi ukupheka pasta soy. Yenza umkhiqizo nibs, okuyinto kakade lidlule inqubo ukuvutshelwa. Cabangela izindlela ezimbalwa ethandwa izitsha.

Inkinobho yomcibisholo wokuphenya unama 'Tyay ": iresiphi

Ukuze silungiselele lokhu dish ethandwa cuisine Oriental, udinga:

1. USoya - 1 kilogram.
2. Soy sauce - namamililitha 700.
3. Ukudla usawoti - ukunambitha.

Lungiselela ubhontshisi

Ukuze uthole esihlwabusayo soy unamathisele, yonke imithetho eyisisekelo ekuwulungiseleleni kufanele kuqashelwe. Ukuze uqale ukulungiselela soy. Ubhontshisi kufanele ahlanze kahle. Le nqubo kufanele uqhubeke kuze kube yilesi sikhathi, kuze kube amanzi luqhubeke. Komkhiqizo futhi udinga ukususa zonke izinsalela.

Njengoba yenziwe ngale ndlela ubhontshisi kufanele igcwaliswe ngamanzi abandayo. Ibubulo lokususa i-kufanele ami ofakwe 8 noma ngisho amahora angu-10.

Yini okufanele uyenze ngokulandelayo

Eqinisweni, inkinobho yomcibisholo wokuphenya nokunamathisela iphekwe kakhulu ukumane. Into esemqoka - musa ugijimele. Ngemva ubhontshisi ofakwe isikhashana bemile, amanzi kumelwe likhishelwe. USoya kufanele ucabange ukuthi ubhekene lesinye. Ubhontshisi Udinga ukugcwalisa futhi ngamanzi ukuze ihlanganisa umkhiqizo phezulu mayelana 7 amasentimitha.

Umthamo nge soy kufanele ibekwe phezu komlilo. Bilisa ubhontshisi kudingeka phezu ukushisa eliphezulu. Badinga abiliswe. Ngemva kwalokho, ungavula phansi emlilweni. USoya kumele kubiliswe kuze ithenda. Khona-ke, umlilo kungacinywa futhi amanzi akhanywa. inkinobho yomcibisholo wokuphenya Ready kufanele kuphole.

Inqubo omiswe

Inkinobho yomcibisholo wokuphenya nokunamathisela zokupheka ukuthi umuntu angafunda uwayehlalise, abenziwe kabhontshisi kahle okuphekiwe. Ubhontshisi ngemva kwalokhu ukwelashwa kufanele yokungalungiseleli. Kusukela mass okuholela kumelwe abayizimpumputhe usayizi pellet ka nengxenye-wesundu engaba mihlanu amasentimitha obukhulu.

Manje udinga ukwengeza kuze izinsika izikhala izinto ezintathu kwelinye. Ukuze tortilla igcinwe, kufanele iboshelwe ndawonye. Kungcono ukusebenzisa gauze noma ukotini kuze kudabuke umhlane. Ngobunono iboshelwe amakhekhe kwakudingeka hung ekamelweni omiswe efudumele kakhulu.

Kubalulekile ukuthi igumbi awuzange ekubhaleni. emabhontjisi omiswe isikhathi kungenzeka isikhathi eside kunaleso izinyanga ezimbili. Lozenges Kunconywa ukuba ngezikhathi ukuvula.

Isigaba sokugcina

Inkinobho yomcibisholo wokuphenya nokunamathisela elungiselela amakhekhe ezinjalo. Phakathi inqubo yokoma kwamanzi, kufanele encishisiwe ngobukhulu. Ngemuva omiswe, workpiece kumele zisuswe nechobozekile. Kuyodinga nesando. Qoba ku izingcezu ezincane akudingekile. Ungakwazi bahlukanise ikhekhe zibe yizicucu eziningana. Ngenxa yalokho, workpiece kumele afakwe esitsheni ezijulile futhi ake ume amahora ambalwa. Kufanele babe ethambile.

Emva kwalokho ikhekhe kufanele yokungalungiseleli futhi uthele Ukwakheka okuholela esitsheni ezijulile. Lapha kubalulekile ukuba uthele sauce soy kanye nosawoti. Kulokhu, kufanele kuphawulwe ukuthi "Tyay" akufanele kube eliphuphile. Pasta kufanele kube kancane okunosawoti. Ngamanye isinongo spoilt nje. Lungiselela uquqaba kudingeka nokuqhuba ukwenzela inyanga. Ngemva ngesikhathi esithile "Tyay" uzolunga.

Uyini "Miso"

Kuyini unama inkinobho yomcibisholo wokuphenya "Miso"? Lokhu unamathisele, okuyinto isidlo kazwelonke we-Japanese. Lungiselela ngu fermenting ke irayisi ukhunta, usawoti, soy nelayisi. Imiphumela iba yinhlanganisela yokukhandleka aminyene "miso" unamathisele. Uma unquma ukuba asilungise ekhaya, qaphela ukuthi kuthatha isikhathi eside - eminyakeni engaba ngu ambalwa. Nokho, lokhu kuyinto isidlo emhlabeni. Isetshenziselwa amasobho, zemifino isitshulu, izinhlanzi kanye inkukhu. Ngaphezu kwalokho, ukugcwaliswa enjalo isetshenziswa imikhiqizo confectionery. Nokho, lokhu kudinga nokunamathisela amnandi "miso".

Yini edingekayo ukuze ukupheka

cuisine Oriental ayiphelele ngaphandle pasta "Miso". Ukuze ekuwulungiseleleni iyadingeka:

1. Liphile Usoya - 400 amagremu.
2. Water - 600 ml.
3. Sol - 150 amagremu.
4. Mushroom kondzi-isihlobo - 300 amagremu.
5. Izingubo zokupheka ezenziwe izinto ezenziwe ngobumba, ogama umqulu lalingama 5 amalitha.
6. ikhava Ngokhuni, okungaba ukuvala obunamandla.
7. Nesikhumba noma ezinye ekhishini ephepheni.
8. Amatshe, ogama isisindo 3 kg.

Ngaphambi ukupheka kufanele kube abilayo ngokucophelela zonke izinto. Kungenjalo unamathisele ukuwohloka.

Isinyathelo eyodwa: ukupheka ubhontshisi

Ukuze uqale ukulungiselela soy. Ubhontshisi kufanele ofakwe amanzi cishe amahora amathathu. Ngesikhatsi kulandzelwa lendlela, kabhontshisi kulindeleke ukuthi senyuke ngosayizi. Ubhontshisi kuyoba ngaphezu izikhathi ezimbalwa. Ngemva kwalokho, amanzi kumelwe likhishelwe futhi ususe wonke doti. Ubilise kabhontshisi kufanele kuqala phezu ukushisa eliphezulu ukuze ngamathumba, bese uvule phansi emlilweni kungaba. Ngemva 4 amahora umkhiqizo uzolunga ngokuphelele. Ubhontshisi kufanele kube soft.

Iphele soy kufanele sokukhipha ngokuthulula okuqukethwe imbiza ku colander. emva ukupheka ubhontshisi kudingeka uxove ku amakhowe. Ungasebenzisa masher amazambane.

Isinyathelo ezimbili: imvubelo

Ubhontshisi ecubuziwe udinga ukubeka isitsha ejulile. Ngo amanzi kudingekile ukuncibilikisa usawoti, bese uthele usoso wesoya. Ungqimba kwaphumela kumele zixutshwe kahle uhlanganise coriander ukhunta-isihlobo. Ngesikhathi inani 300 amagremu sayinela ukungena okwanele le ngxenye. Ngemva kwalokho, ukwakheka kumele kube okuxubile kahle, kodwa lokhu kufanele kwenziwe ngesandla. Kusukela mass iba eyohlobo.

Manje soy nokunamathisela kungenziwa sigudluke emgqonyeni of izitsha zobumba. Phansi Cookware kufanele afafazwe ngosawoti. Kuphela ngemva kwalokho sizokwazi bayeke mass ke ngokulinganayo ukusabalalisa ezandleni zakhe cabaza. Phezu eziningi isidingo ufafaze futhi ngosawoti. Engingakusho nje isipuni le ngxenye.

Isakhiwo ebusweni kufanele ivalwe isikhumba, bese ucindezela phansi izandla. Lokhu kuzosusa emoyeni kusukela ngaphansi iphepha ekhishini futhi ukuvimbela Ukungena lwalo nokunamathisela esikhathini esizayo. Manje isitsha kabhontshisi kuyadingeka ukuze uvale lid, okungcono ngokhuni. Uma kungaqali, ungasebenzisa isitsha sobumba yobukhulu ezifanele. Ikhava kufanele kube lula ukuwela esitsheni. Phezu kwakho konke lokhu kuyadingeka ukuba athunge phansi. Njengoba layisha ungasebenzisa amatshe nge isisindo ingqikithi amakhilogremu amathathu.

Sibheke phambili ukupheka

Namathisela "Miso" kufanele buhlolwe ngezikhathi ezithile. Nsuku zonke ngesidingo ukwengeza isipuni sikasawoti. Lokhu kumele kwenziwe kuze kube yilesi sikhathi, kuze kube uqweqwe kuthatha ama-80% umthamo ingqikithi. Labo abasele abanga-20% ngeke kancane kancane uyogcwala ketshezi abangelwa yisisindo okuzokwenza buthelela inqubo ukuvutshelwa.

Likhono unama kufanele ibekwe endaweni emnyama futhi cool ezifiselekayo. Amazinga Igumbi akumele leqe 15 ° C. Ukwakheka sokugcina kuyoba maduze. Kuthatha izinyanga 6 kuya eminyakeni emihlanu. Phakathi nale nkathi, indlela yokwakheka abayozulazula. Akubalulekile ukuvula ikhava ithangi nsukuzonke. Uma lokhu kwenziwa njalo, izinga pasta bawe kakhulu. Ngakho-ke, ukuhlola sokuqamba kufanele kube khona izikhathi ezingaphezu kwezimbili izinsuku ezingu-30.

A amazwi ambalwa esiphethweni

Manje uyazi ukuthi ukupheka pasta soy ukukhanya nobumnyama. Ukuze kulungiswe Ukwakheka enjalo idinga isikhathi esiningi futhi ukubekezela. Kuyaphawuleka ukuthi unama wenza kusukela kabhontshisi ziwusizo kakhulu emzimbeni wethu. Bahlanganisa amavithamini D, A no B. Futhi, kuningi yensimbi, zinc ne-calcium. Ngokuqondene okuqukethwe kwama-kilojoule ezaqanjwa ezinjalo, lesi sibalo sincane. Kungenxa yalesi sizathu, lezi izitsha zokudla. Ngaphezu kwalokho, umkhiqizo elinjalo ivame avimbele izifo ezithize.