Isaladi "iMimosa kunye nelayisi" yenye enye iresiphi yokuqala yokupheka isaladi edumeleyo neyaziwayo kuthi sonke. Isici sawo esibonakalayo kukuba ubukho bobunzi belayisi, obunikela inqabileyo engavamile, xa kuthelekiswa ne-recipe ye-classic yesaladi "iMimosa" .
I-Recipe yesaladi "iMimosa nelayisi"
Izithako:
- intlanzi ekhonkxwa - ibhodlela eli-1;
- irayisi - 0,5 izinto;
- iqanda - iingcezu ezine;
- iinqwelo ezibilisiwe - iziqhekeza ezi-2;
- i-bulb - 1 piece;
- i-mayonnaise - 100 ml;
- imifino yedill - 1 bunch.
Ukulungiselela
Ukulungiselela isaladi "I-Mimosa nelayisi" sithatha intlanzi ekhonkxiweyo, udibanise ijusi kubo kwaye udibanise ngemfoloko. Ilayisi, izaqathe namaqanda ngaphambi kokupheka de kube zikulungele. Emva koko sihlambulula amaqanda kwaye sihlule iiprotheni ezikhupha. Iinqotyi zipholile, zicoce kwaye zihlabe i-grater kwi-plate. Imifuno yeDill iyancwina kwaye iyomile. I-anyanisi ihlambulukileyo, ixutywe kwaye igutywe ngamanzi abilayo ukuze ingabi buhlungu okanye ingabonakali.
Esikondweni esicwebileyo sibeka intsimbi ekhethekileyo kwaye siqale ukusasaza izalathisi zethu, i-promazyvaya wonke umntu one-mayonnaise. Sifaka ulayini wokuqala welayisi, siwufefe nge-dill etyhidiweyo kwaye senze i-mesh ye-mayonnaise. Emva koko ugubungele zonke iintlanzi ezigciniweyo ngokutya okumnandi, ufefe nge-anyanisi. Emva koko, wabeka iinqwelo zearroti ezigayiweyo, iiprotheyini zeqanda kunye nokugqiba i-yolk ephosiweyo. Isiqendu ngasinye sihlotshiswe nge-sprig yedill, sisusa intsimbi yentsimbi size sikhonze isidlo etafileni.
I-recipe ye-Classic yesaladi "iMimosa nelayisi"
Izithako:
- amaqanda amasha - ama-6 amaqhosha.;
- intlanzi ekhonkxwa - ibhodlela eli-1;
- ibhotela - 100 g;
- ushizi - 150 g;
- i-bulb - 1 piece;
- i-mayonnaise - 200 ml;
- irayisi - 1 into;
- iziqholo.
Ukulungiselela
Ngoku xelela indlela yokulungiselela "iMimosa ngelayisi". Okokuqala faka ibhotela efrijini uze uqale ukulungiselela zonke izithako. Amaqanda amasha afakwa kwi-ladle, uthele amanzi kwaye usethe umlilo obuthathaka ukuze ubilise kanzima imizuzu eyi-10 emva kokubilisa. Ngendlela, amaqanda asetyenziswa ngokugqithiseleyo ngeengqayi ezikhanyayo, ukuze isaladi ingaphenduli nje ngokumnandi, kodwa inomdla. Emva koko, tshintsha amaqanda kwisipokto samanzi abandayo kwaye ubavumele ukupholisa ngokupheleleyo. Ngoku thabatha iindidi ezinomdaka werayisi, ubilise uze uphekwe emanzini amancinci ambalwa, emva koko siyomisa kwaye siyipholise. Emva koko faka kuso isipuni se-1 se-mayonnaise, ibhotela eninzi, ixesha lonyaka ngetyuwa kunye nomnyama omnyama, uze udibanise ngokucophelela yonke into.
Amaqanda atyhidiweyo ahlanjululwa kwi-shell, ahlukaniswe ngama-yolk kunye namaprotheni. Siyicoca i-bulb, uyiqheke kakhulu ngeqabunga, uthele amanzi aphelayo, kwaye emva kwemizuzu eyi-15-20 uyiphonsa kwi-colander uze uyome. Siyityulela ushizi owuthandayo owenziwe kwi-grater. Emva koko sithatha intlanzi evela kwinqwelo, susa onke amathambo amakhulu kuwo, yome ngeoli, usasaze kwiphilisi yelinen okanye i-napkin. Emva koko sitshintshela intlanzi kwi-piallet eyahlukeneyo kwaye siyixoqe ngokucacileyo ngefoloki okanye siyigayile nge-blender.
Ngethuba le- lettuce elikhukhulayo libekiwe, zonke izithako ezilungiselelwe kufuneka zibe neqondo elifanayo, ngoko-ke ngaphambi kokuba wenze oku, kukulungele ukubeka imizuzu engama-30 kwiqrijini.
Ngoku ungathathi nzulu kakhulu, kodwa ube nesitya esikhulu kwaye usasaze izalathisi zesaladi kulandelelwano olulandelayo: kuqala intlanzi encinci, emva koko irayisi ehlulwe ngokukhawuleza ngefoloko, emva kwesohlwayo seeshizi. Ngoku sihlambulula i-mayonnaise. Emva koko, sisasaza iiprotheni ezichotshoziweyo, kwaye kuyo - zonke iintlanzi ezisele. Emva koko gubungela uluhlu lwe-anyanisi oqoshiwe, ugcobe nge-mayonnaise, ufefe isaladi kunye nesiqingatha seengqayi zomhlaba, uze uhlabe kwi-bhatri encinci ye-cream ethengisa isitya ngee-yolk. Ewe, konke oko, "iMimosa ngelayisi" kwaye ushizi ulungele!