Ikhukhamba ye caviar kunye neetamatisi

Siphakamisela ukuqala ukupheka i-caviar engenasiphelo kunye neetamatati ngokweendlela zokupheka, ezichazwe apha ngezantsi kwaye, ngenxa yinto oza kuyenza ngokukhawuleza kwaye ngokukhawuleza wenze le ntlanzi.

Iklabishi caviar kunye neetatayi kunye ne-mayonnaise, nge-grinder inyama

Izithako:

• i-zucchini encinane - 3.5 kg;
• i-anyanisi - 500 g;
• utamatisi - 1,9 kg;
• i-cardamom (umhlaba) - 0.5 tbsp. iipuni;
• i- mayonnaise enamafutha - 270 ml;
• ioli ye-sunflower - 160 ml;
• ikhitshi ityuwa - 3 tsp;
• ushukela ogqithisiweyo-3 tbsp. iipuni;
• iviniga (9%) - 40 ml.

Ukulungiselela

1. I-zucchini encinci ihlanjululwe yinto engacwangciswanga, kungekhona iinqwelo ezinkulu kwaye ivumeleke nge-grinder net net.
2. Ukulandela i-zucchini kwisitya esinye, pheqa i-anyanisi ehlutshiwe.
3. Utamatisi zifakwe kwisitya esinzulu esinama-abilayo asele sithile kwaye imizuzu 2-3 siyawagcoba. Sithumela imifuno ibe yi-colander kwaye sihlula kalula i-peel kuyo. Ngoku, i-pulp yalezi ziqhamo iyatyunyuzwa kwi-grinder yenyama, kuphela yodwa kwi-zucchini kunye no-anyanisi.
4. Kwiphepha eliphezulu elinomxholo onqamlekileyo sithela umthamo ofanelekileyo weoli yelanga nokuyibeka kwisitofu.
5. Sifaka kwi-pan zucchini kunye no-anyanisi kwaye malunga nemizuzu engama-6 ukuya kwimi-8.
6. Emva koko, faka ijusi yesithelo kunye ne-tomato, kunye nathi, sizisa kwi-caviar ityuwa yetyuwa kunye ne-cardamom yomhlaba kwi-caviar.
7. Emva koko, faka kwi-pan i-mayonnaise enamafutha, udibanise i-snack kwaye uyibeke emlilweni omncinci ukusuka kwi-2.5 ukuya kwi-3 iiyure.
8. Imizuzu eyi-15 ngaphambi kokucima umlilo, uthele iviniga kwi-caviar.
9. Izinto ezigqityiweyo zepen zihanjiswe ngokweemigodi yeglasi ezibiwe ngaphambili kwi-oven, ngokukhawuleza zitywinwe ngeebhanki ezityiweyo.

Ikhukhamba ye-caviar kunye neetamatati, i-karoti ne-bell pepper

Izithako:

• zucchini - 1,7 kg;
• Ipepper yaseBulgaria - 400 g;
• izaqathe - 400 g;
• utamatisi - 650 g;
• ushukela, ityuwa - 1 i-dessert spoon;
• ioli ye-sunflower - 130 ml;
• i-vinegar - i-5 tbsp. iipuni.

Ukulungiselela

1. Sihlamba size sihlambulule yonke imifuno. Ngaphezulu, ngamnye kubo utyunjwe ngamagubhu, kungekho ngaphezu kwe-1 cm.
2. Kwi-pan enkulu ende ye-sauté ene-oyile ebomvu kuqala ubeka i-anyanisi kwaye ngokoqobo ngo-3-4 imizuzu siyifake iinqotyi kuyo kanye nangoko nge-pepper yaseBulgaria.
3. Emva koko konke esikufuna ukutshiza imizuzu engama-4 ukuya kwimizuzu engama-4 ukuya kwe-5 kufakwa kwiimifuno eziphambili ze-caviar yethu (zucchini, utamatisi). Emva kokubafakela emlilweni oqinileyo malunga nemizuzu engama-2-3, ukunciphisa ilangabi ubuncinci kwaye uvelise ushukela kwi-caviar kunye netyuwa.
4. Sigubungela i-pan ye-sauté ngesiqhekeza kwaye ukusuka kulo mzuzwana sithatha i-snack 1 iyure kunye nemizuzu engama-45.
5. Ngoku uthele kwiviniga kwaye uqhubeke ne-caviar yokupheka enye imizuzu eyi-15.
6. Sibeka i-snack kathathu ngamanzi abilayo abilayo kwiibhanki kwaye siwagxininise ngokubambisa ngeebhondi ezicwangcisiweyo.

Ikhukhamba ye-caviar negalikhi kunye neetamatato ebusika

Izithako:

• isikwashi (intsha) - 2 kg;
• i-anyanisi - 450 g;
• utamatisi - 750 g;
• igalikhi - 100 g;
• ityuwa - 2/3 tbsp. iipuni;
• umxube wepelepele - ukunambitha;
• ioli yelanga - 120 ml;
• iviniga - 60 ml.

Ukulungiselela

1. Geza, utamatisi owomileyo kunye ne-zucchini encinci ngommese obukhali uthathe iikhabhi. Gaya kwaye uhluthe i-anyanisi.
2. Esikhatyeni, mfudumise isahlulo seoli efunwayo kwaye ude ulungele (ngokucacileyo), gazinga zonke i-anyanisi.
3. Emva kokuba sifake yonke into eplasini enekhono, kwaye uthele intsalela yeoli kwisipoktola kwaye uyibeke ukuze ifudumele.
4. Ngokukhawuleza xa i-oyile ibilisa, sisasaza i-zucchini kuyo ngokukhawuleza kunye neetamatati kwaye sikufake kwi-flame ephakathi malunga nemizuzu engama-8. Emva koko, kwaye le mininzi yemifuno ishukunyiselwa epanini.
5. Yonke ubuninzi begalikhi ecocekileyo idluliselwa kwi-press ekhethekileyo, siyifake kunye netyuwa, iviniga, umxube weepilisi kunye nokufaka efanini.
6. Faka, ubeke i-caviar kunye neetamatati kunye negarlic ecocekileyo kumanxi alungiselelwe kakuhle.
7. Sithumela ezi zixhobo zokufisa inzalo kwisitya kwaye emva kwemizuzu engama-45 siyawatywina kwaye sibasifihle phantsi kobushushu obufudumele uze uhlahlele.