Kukho ezininzi iindlela zokupheka apho ukutya okunjalo okumnandi njengama-chanterelles okuthosiweyo kunokulungiswa kungekhona nje nge-anyezi enomsoco, kodwa kunye nokudibanisa kwezinye izithako ezihambelana ngokuthe ngqo.
I-Recipe yamazambane othosiweyo kunye nama-mushroom ama-chanterelles kunye anyanisi
Izithako:
- ii-chanterelles ezintsha - 700 g;
- amazambane (aphakathi) - ama-5-7;
- amafutha amnandi - 60 g;
- i-anyanisi (enkulu) - 1 pc.;
- Ioli ye-sunflower - 50 ml;
- ityuwa elihle - ukunambitha;
- i-parsley eluhlaza - amagatsha ama-5-6.
Ukulungiselela
Siyahamba kwaye sihlamba onke amakhowe. Ukuze bawume kancinci kwilinen ecocekileyo. I-Peel litate kwi-peel uze uyinqumle kunye, ukwenzela ukuba amaqabunga anqabileyo anamagatsha.
Iqhekeza lamatye amatshatsheli anqunywe ngamacube ngokusebenzisa i-knife, efakwe epanini yocingo yokuloba, kwaye, ngobushushu obushushu, siyashisa amafutha. Emva koko sisusa iinqununu zamanqatha aqhotyoshelweyo, faka amazambane eziqingqiweyo kwiinqatyisi, ufefe ngetyuwa encinci kunye nefry uze ulungele ngendlela eqhelekileyo.
Siphakamisile somile kwaye sinqunyulwe kwiinqununu ezimbili ze-chanterelle kwi-pan ye-frying yokupaka ngeoli ebomvu elangeni elibomvu, yongeza ityuwa uze uqale ukucoca. Ngokukhawuleza xa umbane okhutshwe kumakhowa uhamba, yongeza u-anyanisi unqunywe kwikota yendandatho uze uqhube ude ngegolide.
Ngoku sihambisa ama-mushroom alungile kwi-pan yocwecwe yensimbi kunye namazambane kunye ne-spatula yamaplanga, mixanisa yonke into, uze ufefe nge-parsley. Ukumboza isidlo esilungeleyo esisihlalo kunye nokutshisa imizuzu emithathu.
Ama-chanterelles atsiweyo kunye anyanisi, izaqathe kunye nekhilimu omuncu
Izithako:
- amakhowe (chanterelle) - 1,5 kg;
- izaqathe (ephakathi) - i-piece;
- anyanisi - ii-2 ii-pcs.;
- ukhilimu omuncu (25%) - 1 into;
- ioli ye-sunflower - 60 ml;
- ikhitshi yetyuwa - i-pinch 2;
- umxube wepelepele - ukunambitha.
Ukulungiselela
Sitshekisha ngokucophelela nganye umakhowa size sihlambe. Ukuba ii-chanterelles zikhulu kakhulu, ke zizonqande zibe ziincinci ezifanelekileyo. Gcwalisa amakhowe olungiselelwe kwindawo enkulu, ephakamileyo, uthele amanzi ahlambulukileyo kwaye, wongeze ityuwa encinci kuwo, siyithumela kwisitofu segesi. Emva kokuba bahambe malunga nemizuzu engama-15-20, basuse isigodlo kwaye bathumele okuphakathi kwayo kwi-colander enkulu. Emva kwemizuzu engama-5, xa amanzi amdaka esele aphuma kwii-chanterelles, siwafake kwisikhwama kunye neoli eshenxisiwe kuyo. Xa ama-mushroom eqala ukuthathwa nge-golden crusts, faka apha u-anyanisi ococekileyo, kwaye emva kwemizuzu embalwa wongeza iinqotyi ezigqithisiweyo. Nciphisa amakhowe kunye nemifuno netyuwa kunye nomxube weepilisi ezahlukeneyo. Xa izaqathi kunye no-anyanisi zifinyelwe kwaye zitshintshile, sizisa ukhilimu omuncu onqumle kwipanini kwaye udibanise yonke into. Sinciphisa umlilo kumncinci kwaye sigubungela isitya ngesibhambathiso ngemizuzu engama-13-15.
I-chanterelles ephekwe kule recipe ngokumangalisayo idibene nesitya sokutya se-buckwheat okanye irayisi.
Ama-chanterelles atyusiweyo kunye anyanisi, iqanda kunye negalikhi
Izithako:
- i-chanterelles - 500-600 g;
- iiqanda inkukhu - iziqhekeza ezine;
- igalikhi - amazinyo ama-2;
- anyanisi - ii-2 ii-pcs.;
- I-Butter - 40 g;
- ioli yelanga - 2 tbsp. iipuni;
- ityuwa - ukunambitha.
Ukulungiselela
I-chanterelles elungiselelwe ibe yincinci. I-anyanisi ekhethiweyo, i-sembrings e-shredded, engekho ngaphezu kwe-1-2 millimeters. Kwipani enkulu yokuloba, faka iqhekeza le-bhotile uze utyutywe. Ngokuqhubekayo songeza ioli yelanga kunye nokusabalalisa zonke ii-anyanisi ezichotshoziweyo kunye ne-melenko eqoshiwe. Xa i-anyanisi ithambekisiwe kancane, yongeza i-chanterelles kuyo, ufafaze yonke iikisi zetyuwa kwaye, ngokuqhubela phambili, gazinga kuze kube yilapho i-golden crusts kumakhowa.
Amaqanda aqhutyelwa kwisitya, engeza i-pinch yeryuwa kubo aze agubungele i-whisk. Ngokukhawuleza uwathululele kuma-mushroom kwaye udibanise yonke into uyenze ukuze amaqanda aqonde ngokupheleleyo. Sigubungela isitya ngesiqhekeza esifanelekileyo kwaye emva kwemizuzu emi-2-3 kuya kulungele.