I-carrot caviar isabelomali, esilula, kodwa esihlwaya kakhulu. Indlela yokupheka i-caviar kwiidroti ebusika, ngoku ufumanise.
Caviar ukusuka kwiidroti ebusika - iresiphi elula
Izithako:
- utamatisi ovuthiweyo - 1.5 kg;
- ushukela ogqithisiweyo - 100 g;
- iikroti - 2 kg;
- igalikhi - 15 izidumbu;
- iviniga - 20 ml;
- ioli yemifino - 180 ml;
- umnyama omnyama;
- ityuwa.
Ukulungiselela
- Utamatisi kunye neenqholi zam. Utamatisi uthathe iibhubhu ezincinci, kwaye izaqathi zigawula nge-blender.
- Ukulungele ngale ndlela, izithako zithunyelwa kwisikhwama, uthele ioli, uthele iswekile, ubeke ityuwa kunye neeyure ezingama-2.
- Phantse imizuzu engama-10 ngaphambi kokuphela kokupheka, engeza i-garlic echotshoziweyo, i-pepper uze uvuselele kwakhona.
- Ukulungela i-carrot caviar ifakwe kwiimbiza ezibophekileyo, zitywinwe, ziguqulwe kwaye zambethe.
I-Recipe yokupheka i-caviar ukusuka kwiidroti ebusika
Izithako:
- izaqathe - 500 g;
- amanzi 100 ml;
- i-horseradish - 500 g;
- iviniga - 20 ml;
- ii-apula azikho mnandi kakhulu - 0.5 kg;
- ushukela - 50 g;
- ioli yohlaza - 50 ml;
- itafile ityuwa - 20 g.
Ukulungiselela
- Ii-apula, izimpande ezixilisayo kunye neeqholi ziqala ukucocwa, kwaye zigalelwe i-grater.
- Beka izithako ezilungiselelwe epanini, yongeza amanzi, uthele ioli, ityuwa kunye noshukela.
- Ukucima ubukhulu malunga neeyure eziyi-1.5, ngezinye izihlandlo. Phantse ekupheleni songeza uviniga.
- Sisabalalisa amaqanda kwiidroti kunye nama-apula ebusika ngokubhekiselele kwiibhotile zangaphambili ezenziwe ngobuninzi. Emva koko baqoqwe kwaye bathunyelwe ukugcina.
Caviar ukusuka kwiidroti kunye anyanisi ebusika
Izithako:
- i-anyanisi - 700 g;
- igalikhi - amaqhekeza ama-5;
- iikroti - 1 kg;
- ukunamathisa utamatisi - 40 g;
- iipasta ezimnyama ezibomvu - ii-8.
- ioli yemifino - 140 ml;
- umthunzi omnyama.
Ukulungiselela
- I-anyanisi ihlambulukileyo kwaye incinci ifakwe.
- Iinqwelo ze-peeled zinqunyulwe zibe ziincinci ezincinci kwaye zichithwe nge-blender okanye ngoncedo lwenkqubo yokutya.
- Gaya igalikhi ekhethiweyo ngendlela efanelekileyo.
- Kwiitamatato, yongeza amanzi kwaye ugxininise ukwenza i-gruel.
- Beka i-anyanisi kwi-kozanok, yongeza i-tomato, uthele kwioli, ufake ioli. Gcina kakuhle kwaye ubeke emlilweni omncinci. Ukunyanzelisa, ukuxhoma malunga nesiqingatha seyure.
- Kwipeni yokucoca uthele ioli, ulale iinqotyi zokulala. Ngomlilo omncinci, ophazamisayo, imizuzu emi-5. Emva koko uthele malunga ne-70 ml yamanzi ashushu, gubungela i-pan yokucoca kunye nesiqhekeza uze ulethe iidroti kwindawo elula.
- Ngoku udibanisa iinqathe kunye ne-anyanisi uze uqhube kakuhle. I-pan igutyungelwe kwaye ifakwe kwi-oven efudumele.
- Emva koko sithatha isiqulatho nge caviar, engeza igarlic, gubungela kakuhle kwaye ubeke imizuzu emi-5 esele ehovini.
- Ukupheka i-caviar elungiselelwe kwiimbiza ezilungiselelwe kunye ne-coork.
Caviar ukusuka kwerrotti kunye nepilisi ebusika
Izithako:
- izaqathe - 1,8 kg;
- Utamatisi ovuthiweyo - 2.5 kg;
- i-anyanisi - 450 g;
- ioli yohlaza - 150 ml;
- ityuwa engekho i-iodidi - 40 g;
- pepper sweet - 10 pcs.;
- igalikhi - 10-15 amacwecwe;
- ipepper enobisi - 1 pc.
Ukulungiselela
- Okokuqala silungiselela imifuno - iinqwelo kunye nee-anyanisi zihlambulukile, sinciphisa i-ponytails kunye nenxalenye yembewu kwi-pepper e-sweet.
- Imifuno elungiselelwe ichithwa ngephilisi yenyama okanye igalelwe i-blender.
- Kwipuphu okanye i-kazan uthele kwioli, usasaze imifuno ehlanjwe, ityuwa kunye nendawo kwindawo yokushisa. Emva kokubilisa, nciphisa umlilo kumntu obuthathaka. Gubungela isitya kunye nesigqubuthelo kunye neeyure ezimbini iiyure. Kule meko, kunjalo, kufuneka ukhumbule ukukhupha amaqanda ukuze ungabambeli phantsi.
- Ngokuqinisekileyo ekugqibeleni, yongeza i-garlic echotshoziweyo, i-pepper ecocekileyo. Siphinde sivuselele, vumela ubunzima bubilise kwakhona, kwaye ususe kwi-plate.
- Ishushu eshushu esiqhekezayo isanqante ebusika sisasaza kwiimbiza ezicocekileyo, i-coork kunye nokucoca ukugcinwa okuqhubekayo.
Iibhola eziphumelelayo kubo bonke!