Umswakama esigxotsheni ku-cauldron: izici zokupheka, zokupheka nokubuyekeza

Imfucuza esigxotsheni yindlela efanelekayo yokuhamba nabavakashi, kanye nabantu abakhetha ukuzijabulisa kwangaphandle. Kulesi sihloko, siphakamisela ukucubungula izinketho eziningana zokulungiselela. Nazi izindlela ezimbalwa zokupheka ezisigxotsheni ku-cauldron.

Iresiphi yesobho se-pea

Le nguqulo yesidlo sokuqala ayiyona nje ukunambitheka okumnandi nephunga elimnandi, kodwa futhi liyanciphisa, ngoba yonke imikhiqizo ingabizi kakhulu. Ngezansi, sizobheka izithako kanye iresiphi yokwenza isobho ku-cauldron esigxotsheni.

Uhlu lwemikhiqizo

Ngakho-ke, kudingeka senze isobho se-pea emlilweni isethi yemikhiqizo elandelayo:

• Amanzi avamile - amalitha angu-4.
• I-Peas - 0,5 kg.
• I-Stew in amathini - izicucu ezimbalwa.
• Isoso lokubhema - 0,2 kg.
• Amazambane - izingcezu ezimbalwa.
• U-anyanisi yisinye isiqephu esikhulu.
• I-garlic ingxenyeni yekhanda eliphakathi.
• Izaqathe - okukodwa.
• Usawoti kanye nepelepele - ngokuqonda kwakho.

Njengoba manje sinemikhiqizo, singaya ngqo kwinkqubo yokupheka ngokwayo.

Imiyalo Yokupheka

Imfundo yesinyathelo-by-step ngesobho lokupheka esigxotsheni:

Isinyathelo 1. Phuza umlilo bese ufaka i-cauldron. Gcwalisa i-kettle ngamanzi bese uwashisa.

Isinyathelo 2. Engeza i-peas emanzini. Lungisa imifino, ikhasi bese uwahlukanisa.

Isinyathelo 3. I-Peas izogqugquzela ukwakheka kobuciko, kumele isuswe njalo. Ngemuva kokuba i-peas ipheke cishe isigamu sehora, ungangezela ebhodweni futhi ulungiselele kusengaphambili amazambane ngeqathethi.

Isinyathelo 4. Ngemuva kwemizuzu engu-15, kufanele ubeke esitsheni se-bowl, umsizi wokubhema, kanye no-anyanisi. Usawoti kanye nepelepele kuya ukunambitheka kwakho.

Isinyathelo 5. Pheka kuze kube yilapho wonke ama-peas abilisiwe, uma lo mzuzu ufika, ungafaka ugarliki.

Isinyathelo 6. Isosi kufanele limelelwe ngendwangu yesigamu sehora elilodwa, emva kokuthi lingakhonjiswa etafuleni.

Iqhinga elincane: uma ungathandi ukupheka i-pea isobho ngenxa yobude bokupheka, yindlela yokuphuma. Ekwahlulela izimpendulo zabesifazane besifazane, i-peas izophekwa ngokushesha, uma ufaka i-soda emanzini. Kuningi akudingekile, okwanele ekugcineni kwesipuni.

Isobho seWundlu esigxotsheni

Kukhona isidlo esinjalo e-Uzbek cuisine, njenge-shurpa. Kalula nje, yisobho nge imifino kanye newundlu. Indlela yokwenza isobho ku-firefire ene-mutton nemifino, cabanga ngokuningiliziwe ngezansi.

• IWundlu entsha - 1.5 kg.
• Izaqathe - 1 kg.
• Anyanisi - 1 kg.
• Ama-anyanisi abomvu - 1 kg.
• Amazambane - 1,5 kg.
• Utamatisi - 1 kg.
• I-pepper yesiBulgaria iyi-izingcezu ezimbalwa.
• Imifino: i-coriander, i-dill, i-parsley - yonke indawo.
• Coriander - amathisipuni ambalwa.
• I-Zira - ithisipuni eyodwa.
• Hops-Suneli - amathisipuni ambalwa.
• I-garlic eyomile - amathisipuni ambalwa.
• I-pepper emnyama (umhlabathi) - amathisipuni ambalwa.
• Usawoti - ngokusho komuntu siqu.

Isobho se-soup esigxotsheni

Isinyathelo 1. Sidinga ukugeza nokuhlanza yonke imifino. Siphinde sigeza inyama.

Isinyathelo 2. Inyama kumele ihlukaniswe namathambo. Pulp uthathe izingcezu ezingahleliwe futhi ubeke eceleni, ngoba kuqala udinga ukuthululela amanzi ku-cauldron bese ubeka amathambo, lokhu kuyadingeka kumpheki. Amapulangwe kufanele aphekwe cishe isigamu sehora, futhi emva kwalokho ungangeza inyama. Uma wenza i-foam, udinga ukususa.

Isinyathelo 3. U-anyanisi obomvu kufanele anqunywe emasongweni amakhulu futhi anikezwe emafutheni ethu.

Isinyathelo 4. Izaqathe, i-pepper bell, u-anyanisi ovuthiwe kanye notamatisi kufanele kunqunywe. Sika zonke izicucu ezingenhla ezingaphezulu, ungabi mncane.

Isinyathelo 5. Lapho izibilini zenyama ngehora nengxenye, ungakwazi ukwengeza imifino yethu, futhi emva kwesigamu sehora, izinongo kanye nemifino.

Isinyathelo 6. Gcoba isidlo esiphelile ngesembozo bese usivumela ukuba sihambe isikhathi esithile.

Kwakuyi-recipe elula nesiphundu iresiphi esiteshini.

Indlebe esigxotsheni

Umdobi ngamunye we-inveterate akakwazi ukungazinaki isobho esinjalo esigxotsheni ku-cauldron njengendlebe yokudoba. Ukubheka ukubuyekezwa kwabo, lokhu kuyisidlo esanelisayo kakhulu nesimo sezulu, esinikeza ukugcwala okugciniwe kuphela, kodwa nokujabulela ngokugcwele inqubo yokudoba noma ukuhamba. Kule recipe, sichaza izimiso eziyisisekelo nemithetho yokulungiselela le sobho e-Kazan.

Kubalulekile ukwazi

Ukuze ngilungiselele ngempumelelo isobho, ochwepheshe abanolwazi lwe-Culinary bayeluleka ukuba bafunde imithetho ethile:

• Sebenzisa amanzi ahlanzekile asempumalanga noma amanzi entabeni. Uzobona, ukunambitheka kwalesi isobho kuningi kakhulu kunomusa wesobho, kuphekwe nje ngesisekelo samanzi kampompi. Uma ungenalo ithuba lokuthola amanzi entwasahlobo, sebenzisa okungenani ukuthengwa okuhlanziwe, okudayiswa ngamabhodlela.
• Indlebe yangempela kufanele ihambe ngezigaba ezintathu zokulungiselela, esizoxoxa ngezansi.
• Futhi ekugcineni, ungabi matasa kakhulu ngezinongo! Bangakwazi "ukugcoba" ukunambitheka kwezinhlanzi, bese indlebe ngeke iphenduke indlela okufanele ibe ngayo.

Imikhiqizo edingekayo yokupheka isobho

Ukuze silungise isobho esinjalo esigxotsheni, sidinga inani lemikhiqizo elandelayo:

• Inhlanzi incane (isibonelo, i-ruff noma i-perch yomfula) - 0.3 kg.
• Inhlanzi enkulu (isibonelo, i-pike perch noma i-yaz yomfula) - 0,6 kg.
• Izaqathe - into eyodwa.
• Anyanisi yinto eyodwa.
• Imifino - ukunambitheka kwakho, iparsley engcono kanye nesilimo esidliwayo esinamagatsha anamanzi.
• I-pepper emnyama (i-peas) - ngokusho komuntu siqu.

Ukupheka kanjani?

Isinyathelo 1. Izinhlanzi ezincane kufanele zihlanjululwe futhi zihlanjululwe ngokuphelele. Akudingekile ukuyihlanza. Ukugcoba kuyadingeka ukuze ugweme ukufutheka komhluzi kunambitha noma umbala wayo ogqamile. Sidinga inhlanzi encane ye-navar, ngakho siyigcina kahle kakhulu. Ngemuva kokuba umgomo ufinyelelwe, umhluzi ususelwa ebhodini elihlukile. Zonke ezinye izinhlanzi zingadliwa noma zilahlwe, kufike kuwe.

Isinyathelo 2. Sidinga ukuhlunga uphethiloli olumphumela noma nje siwuhlukumeze. Khona-ke iphinda ithululelwe emgodini bese ibeka umlilo. E-Navar sibeka inhlanzi enkulu, kodwa hhayi yonke, kepha ingxenye eyodwa kuphela yesisindo esiphelele. Kuzinhlanzi ezinkulu, izidingo ezingaphezulu, kufanele zilungiselelwe ngokucophelela, ngokulandelana, hhayi kuphela ukugwinya nokugeza, kodwa futhi zihlanza. Inhlanzi nayo idinga ukupheka, lokhu kutholakala kungakapheli imizuzu engamashumi amane.

Isinyathelo 3. Emva kwezinhlanzi zethu ezinkulu ziphekwe ngokwanele, sizithola kusuka ekuphekeni kwethu. Ungayidla kalula, noma upheke okuthile ngesisekelo sayo, kodwa kusobho ngeke kube usizo. Bheka izinga le-liquid esisele ku-kettle, uma kungenalutho olusele, engeza amanzi amancane abilisiwe. Ingxenye yesibili yezinhlanzi ezinkulu kufanele ilungiselelwe, njengenhla. Beka kulo mhluzi. Ngaphezu kwalokho, sifaka izaqathe, anyanisi, amakhambi nezinongo. Imifino kumele ihlanzwe kusengaphambili futhi igace (hhayi kahle kakhulu). Sipheka isobho sethu cishe isigamu sehora. Nakhu kubalulekile ukuqaphela ukuthi indlebe akufanele ibilise ngokuqinile. Akufanele kubonakale flip.

Isinyathelo 4. Ngemuva kokuthi isikhathi sokuphuza sidlulile, sisusa i-cauldron emlilweni, simboze ngesembozo bese sivumela isidlo sihlale esinye sekota. Futhi emva kwalokho ungakhonza indlebe yethu.

Le recipe ilula kakhulu ngokupheka, nakuba kungasheshi kakhulu, kodwa yile ndlebe ebhekwa njengokoqobo. Abadobi nabathandi bemvelo bancoma lesi sidlo sokuqala, njengoba kubonakala sengathi sicebile kakhulu futhi sinempepho.

Isiphetho

Njengoba ungabona kusukela kulesi sihloko, ungakwazi ukupheka isobho ehlukene esixotsheni. Isikhathi sokupheka sihlukile, nemikhiqizo nayo. Nge-iresiphi yesibili, ungazama futhi ungeze noma yimuphi omunye inyama esikhundleni sewundlu. Kwabalimi, iresiphi ene-aubergines inkulu. Ngakho-ke, kukhona okumele ukhethe, kwanele ukwethula ingqondo encane ekuphekeni.