ULecho isidlo sesityalo esidumile esiza kuthi sivela kwi-cuisine yaseHungary. Izithako zalo eziphambili ngokuqhelekileyo zishiywe iitamatisi kunye neepilisi zaseBulgaria. Kodwa namhlanje i-recipe yesi sitya idla ngokuguqulwa: yenziwe kwaye ibunzima, kwaye iyenzileyo, iyancasa okanye i-spicy. Kodwa nangona kunjalo, uLecho uyisitya esimnandi esilungileyo, esifanelekileyo malunga naluphi na uthoko. Makhe sicinge nawe indlela yokulungisa i-lecho ngeeqathe.
I-recipe i-lecho kunye neerothi
Izithako:
- utamatisi - 3 kg;
- I-pepper yaseBulgaria - 2 kg;
- izaqathe - iziqhekeza ezi-2;
- ityuwa - 2 tbsp. iipuni;
- ushukela ogqithisiweyo-3 tbsp. iipuni;
- ii-cloves - 10 ii-pcs.;
- igalikhi - ukunambitha.
Ukulungiselela
Ngoko, okokuqala, masilungiselele zonke izithako. I-pepper yaseBulgaria ihlanjwe, isula ngehawula, yinqunywe ngokucokisekileyo, yinqumle kwisahlulo kwaye isuse imbewu. Emva koko sukuma kwakhona, kancinci kancinci uze uthathe iinqabana. Iikroti zihlambulukile kwi-peel, zihlanjwe zihluthwe kwi-grater enkulu.
Ngoku masijongane neetamatato kunye nawe. Khumbula ukuba ukuhambelana kwesitya sethu kuxhomekeka ngokukodwa kwi-juiciness yangempela yeetamatato. Ukuba uthenge utamatisi onamafutha, i-lecho yinto encinci, kwaye ukuba iyanamanzi, ityhile. Ngoko, iitamatati zihlanjululwa kwaye zihlanjululwa, zihlahla emancinane eminzini emilanjeni. Emva koko ubafake ngezicucu ezincinane, uzifake kwisikhwama uze uzithumele emlilweni. Siyizisa emathunjini, kwaye ke siyiphonsa ngesihlunu ukuze siphume ngokupheleleyo imbewu.
Ukuqhubela phambili kwilisi yamatamatisi elungiselelwe siphosa ityuwa, isihlabathi soshukela, i-carnation, i-peas peas kwaye sidibanisa. Unako ukunika isidlo isikhombiso esincinci esincinci, ukongeza kwintyatyambo etyumkileyo kunye nepilisi eshushu. Ipepper yaseBulgaria elungiselelwe kunye neekroti zifakwa kwisiqwenga esicocekileyo kwaye zityhala ijusi yetamatato. Hlanganisa yonke into kwaye ubeke izitya ngomlilo. Ukuphazamisa ngokukhawuleza, ukuletha ubuninzi bemifuno kwimilenze kwaye ubilise malunga nemizuzu emi-5-10. Okona kubaluleke kakhulu - ungagqithisi ipolisi, kwaye ke iya kuba yincinci kwaye i-lecho iya kulahlekelwa yintliziyo ekhethekileyo.
Ngaphambi kokuphela kokupheka, siya kulungiselelwa izimbiza zokugaya. Ukuze senze oku, siyawasusa kwangaphambili, siwahlambe ngokufanelekileyo, usebenzisa i-baking soda, kwaye uzihlolisise ii-chips okanye iintsikelelo. Emva koko sitshabalalisa amathani kunoma yiphi indlela ekhoyo kuwe kwaye uyithumele kwilinen ecocekileyo ekhishini. Ukuphelisa i-lecho yentamatato, i-carrots kunye ne-pepper ishicilelwe kushushu kwiimbiza ezilungiselelwe, ezifakwe izikhuselo kunye nezityalo ezinamanzi: ilitha - imizuzu eyi-10, kunye neethathu-litre - imizuzu engama-20. Emva koko sitywina, siwubeke ngenyameko, uwubophe ngengubo efudumele kwaye ushiye ukuba uphole.
ULecho weentatayi kunye neerrotti
Izithako:
- ioli yemifino - 200 ml;
- iikroti - 1 kg;
- ipilisi eshushu - i-1 piece;
- utamatisi - 5 kg;
- ushukela - 230 g;
- ityuwa - 2 tbsp. iipuni;
- iviniga i-vinegar - 100 ml;
- igalikhi - 6 izidumba.
Ukulungiselela
Utamatisi zihlanjululwa, zinqunywe kwiinqununu ezinkulu kwaye ususe i-peduncle. Emva koko siyiphonsa nge-grinder yenyama kunye ne-grate enkulu, ukuguqula iitamatisi zibe yi-puree. Iinqotyi zihlambulukileyo, i-knife ingqongqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqqsc uhlambele imifuno kwi-grater. Ngoku udibanisa kwipuphu enkulu enkulu i-tomato puree kunye neetikiti, zizise kwi-thumba uze ubilise imizuzu engama-20.
Emva koko, uthele kwioli yemifino, iviniga, sitshisa ityuwa, iswekile, i-pepper etyongwe kunye ne-garlic. Yonke inxube kwaye upheke imizuzu eyi-10. Emva koko ubeke i-lecho kwiimithi ezinobumba, vala, ubophe ngeengubo zeboya kwaye ushiye kude ucolile ngokupheleleyo.