Kwezinye iingcali ekuphekeni ezi mifuno zibonakala zifudumele. Kule meko, kufuneka uthathe iirephepheni ze-zucchini kunye ne-sauce yaseKrasnodar ebusika, eya kuba yintlanzi efanelekileyo yokutya.
Caviar ukusuka kwi-courgettes ene-sauce ebomvu
Esi sisitya esingabizi kwaye sinomdla okwenene. Yenziwa njenge-porridge kunye namazambane kunye nomzimba, kwaye isasazeka kwisonka endaweni yebhotela. Ngezo zucchini kunye ne-Krasnodar i-sauce ebusika, ukubonelelwa kwakho kwezinto ezixhamlekileyo kuya kuzaliswa rhoqo ngexesha.
Izithako:
- ioli ye-sunflower - 200 ml;
- zucchini - 3 kg;
- ityuwa - 2 tbsp. iipuni;
- i-sauce "iKrasnodar" - 0.5 ilitha;
- i-anyanisi - 1 kg;
- i-acetic essence - 1 tbsp. isipuni;
- ushukela 4.5 tbsp. iipuni;
- iikroti - 1 kg.
Ukulungiselela
Kwipuphu yokupasa eliphakathi kwamanzi, (malunga neyesithathu ngevolumu) kwaye ufake iinqathisi kuwo, ngaphambili ucocekile uze uthathe iinqununu ezincinci. Ukuhlamba i-Zucchini, ziqhekeza kwaye uthathe amacenge amancinci, uze uthumele epanini. Beka umyinge womlilo uze udibanise imifuno kude kube lula, oko kukuthi, ukulungele ngokupheleleyo. Ngelo xesha, cima i-anyanisi ibe ngamacangci amancinci kwaye ukhawule ngeoli yelanga, uze ube nomthunzi ocacileyo. Hlanganisa i-zucchini, i-anyanisi kunye ne-karoti uze udibanise umxube wemifuno kunye ne-blender. Emva koko faka i-sauce "iKrasnodar", i-acetic essence, ityuwa kwaye uthele iswekile.
Gcoba kakuhle kwaye ubeke i-caviar kwisitya se-litre-litre esele sanyunyiwe ngaphambili. Emva koko, izitya ezine-zucchini kwi-sauce yaseKrasnodar zifakwe kwi-pan enkulu kwi-iron stand kwaye zifake i-half-hour. Emva koko, gxuma imitshini, uyibeke phantsi uze uyifake ingubo ebushushu ize ipholile.
ULecho weergetgettes nge-red sauce
Ukuba ulahlekelwa ubutyebi behlobo lwezityalo kunye nemifuno, ungakhathazeki. Le recipe zucchini kunye ne-Krasnodar sauce yongezelela kakhulu kwisidlo sasemini kakhulu okanye isidlo sakusihlwa, okuqinisekileyo ukumangalisa iindwendwe zakho.
Izithako:
- ipilisi enomuncu - 1/3 ipod;
- i-zucchini ehluthwe - 1,5 kg;
- i-sauce "iKrasnodar" - 250 g;
- Iipilisi ezinomnandi - 300 g;
- Ioli ye-sunflower - 1 iglasi;
- i-aple cider viniga 4% - 2.5 tbsp. iipuni;
- i-anyanisi - 300 g;
- ushukela - 7 tbsp. iipuni
- izaqathe - 300 g;
- ityuwa - 1 tbsp. iipuni ngokuphezulu.
Ukulungiselela
Geza yonke imifuno. Gcoba i-anyanisi kwisiqengatha esikhulu. Iinqothu zinqumle zibe yimichilo okanye ziqheke, zisebenzisa i-grater enkulu. Kwi-pan enkulu yokucoca uthele ioli ye-sunflower, u-anyanisi kunye neekroti uze udibanise imizuzu engama-10 ngaphambi kokuba imifuno ibe yincinci. I-Pepper yinqumle ibe ngamacube amancinci okanye amancinci amancinci. Umratshi we-Marrow uze uthathe iikhabhi zobukhulu obuphakathi. Kwisitampu esinzulu ithululela amanzi amaninzi kangangokuba umthamo wayo wawuphindwe kabini njenge-sauce yaseKrasnodar. Emva koko faka i-zucchini kunye nepepper apho, yongeza i-sauce, ityuwa, uthele i-sugar and pepper. Kwinqanaba lokugqibela, i-anyanisi kunye neekotyiti zongezwa, emva koko yonke into ixutywe ngokupheleleyo.
I-pan kufuneka ifakwe kwishushu ephakathi kwaye, emva kokulinda ibilise, ukucima i-lecho malunga nemizuzu engama-40. Ngaphambi kokuphela kokupheka ukuthuza iviniga, chukumisa ngokucokisekileyo kwaye ubeke i-zucchini enomnandi kunye ne-krasnodar i-sauce kunye neeqathi zitshisa kwizimbiza zeglasi. Iinqwelo kufuneka zihlanjululwe kwaye zifakwe umthamo ngamanzi abilayo, ngaphandle koko ulondolozo lunokuthi "luqhube". Emva koko uqaqe izimbiza kwaye emva kokupholisa, uwadlulisele kwindawo epholileyo.