ILutenitsa - Isipelepele saseBulgaria kanye nosawoti we-utamatisi

ILutenitsa iyi-pepper yendabuko yaseBulgaria kanye nososo wamatamatisi obukeka njenge-caviar yemifino. Noma kunjalo, ukuvumelana ongakwenza njengoba ufisa, kuya ngokuthi iyiphi injongo oyifunayo yemifino. Indlela yokupheka i-pepper kanye notamatisi kasoso, engiyinikezayo, iyashesha, futhi eBulgaria lutenitsa liphekwe emgwaqweni ngamakholishi amakhulu enzelwe le njongo. Kodwa-ke, ukulungiselela le-sauce emnandi ngesamba esincane ngeke kube nzima ekhaya. Umgomo wokulungiselela usoso ulula - upelepele wokuqala notamatisi kubhakwe kusengaphambili, kubilisiwe noma kuboshiwe (ngendlela othanda ngayo), kusulwe ngesihlungo ukuze kususwe isikhumba nembewu. Emva kwalokhu, le ngxube yemifino iyakhiwa bese ibilisiwe, bese ihlanganiswa Izimbiza, inzalo futhi isongwe.

Isikhathi sokupheka: ihora eli-1
Ubungako: amathini ama-2 anesilinganiso esingu-500 ml

Izithako zokwenza upelepele waseBulgaria nososo lwetamatisi - uLutenitz

1.5 kg we-bell pepper ebomvu;
700 g utamatisi ovuthiwe;
Amakhanda ama-3 egalikhi;
I-150 g ye-parsley;
I-100 ml yamafutha omnqumo;
15 g kasawoti;
30 g ushukela obunjiwe.

Indlela yokulungiswa kwe-lute - i-pepper yaseBulgaria kanye nesoso se-utamatisi

Sika imbewu kusuka kupelepele obomvu wensimbi, bese usula kahle upelepele ngaphansi kompompi ukuze ezinye imbewu zingangeni ngephutha kusoso. Sika inyama ibe yimichilo eminyene. By the way, le iresiphi sebenzisa kuphela imifino evuthiwe futhi enamanzi, ungasebenza kancane, kepha ngaphandle kwezimpawu zokuphanga.

I-peel kanye nopelepele

Sika utamatisi ngesigamu, usike isiqu. Uma utamatisi mkhulu, khona-ke sibasika izingxenye ezine zokupheka ngokushesha.

Chop utamatisi

Cwebezela amakhanda wegalikhi esweni. Masikhwabanise ngokushesha ngale ndlela - beka inhloko kagalikhi ebhodini lokusika, ngommese obanzi phezulu ohlangothini oluyicaba. Amshaye kanzima ngesandla. Shintsha amazinyo ahlukaniseke embizeni noma esitsheni sensimbi ngesivimbo ,unyakaze ngobudlova cishe isigamu somzuzu. Ngenxa yalokhu kwekhohlisa, ikhoba lindiza kalula lisuka ku-lobules.

Cwecwa logalikhi

Beka inqwaba yeparsley emanzini abandayo, hlambulula ngaphansi kompompi, hlambulula ngamanzi abilayo, uthele kahle.

Cola kahle iparsley

Lapho zonke izithako sezilungisiwe, qhubeka nokupheka. Sigcoba utamatisi imizuzu embalwa engu-15, sidlulisele kusihlungo esingajwayelekile, sula ngesipuni.

Utamatisi ophekwe usula ngesihlungo

Sifaka i-pepper emnandi epanini elinamanzi abilayo, pheka imizuzu eyi-10 kuze kuthambe. Isikhathi sokupheka sincike ebangeni lokuvuthwa kwemifino.

Sula upelepele obilisiwe ngesihlungo

Hlanganisa upelepisi ocoliwe notamatisi, engeza uwoyela we-olive.

Faka uwoyela omnqumo uhlanganise nososo

Isizini ngegalikhi oqoshiwe kanye neparsley, uthele ushukela nosawoti. Futhi, thumela esitobhini, ubilise imizuzu engama-20 kuya kwengama-30 kuya ngokuya ngokufana kwesosi.

Faka ugarlic oqoshiwe kanye namakhambi kusoso. Usawoti noshukela ukunambitha. Beka amathumba

Amathini okupheka - geza, ugcobe ngaphezulu komusi. Gcwalisa nge-pepper kanye notamatisi kasoso, uvale ngokuqinile ngamabhodwe abilisiwe. Epanini sifaka ithawula elenziwe ngendwangu yemvelo, sibeke izimbiza, sithulule amanzi ashisayo (ama-degree angama-50) epanini. Amanzi kufanele afinyelele emabhange aze emahlombe. Kancane kancane ulethe ku-thumba, hlanza imizuzu engama-30.