I-anyanisi caviar

Ngokuvamile, igama elithi caviar yemifino likhumbula i-zucchini noma isitshalo seqanda, kodwa, ngombono wami, u-anyanisi uthuthelwa ngokuphelele ngokungafanele endaweni yesithathu. Akukho ukuvuna imifino okungenza ngaphandle komkhiqizo obaluleke kakhulu - u-anyanisi, kepha nokho kuyinambitheka ngokwawo. Khetha amakhanda amakhulu weresiphi ye-onion caviar, kulula ukuyicubungula: kulula ukuyihlanza futhi usike ngokushesha. Imfihlo ye-anyanisi caviar emnandi ekwelashweni kokushisa okuqala. Sidlulisa ingxenye yemifino, sifiphalisa ingxenye yayo ukususa usizi nephunga le-pungent, ngenxa yalokho sithola amazambane athosiwe abilisiwe - okubabayo nokunephunga elimnandi.

I-anyanisi caviar

Isikhathi sokupheka: ihora eli-1
Ubungako: amathini ama-2 g we-400 g lilinye

Izithako ze-Onion Caviar

1 kg anyanisi;
0.5 kg utamatisi;
Ama-pods ama-2 upelepele obomvu;
5 g wenhlabathi obhemayo;
25 g ushukela obunjiwe;
12 g kasawoti ophela;
I-50 ml yamafutha emifino angenaphunga.

Indlela yokulungiswa kwe-anyanisi caviar

Hlukanisa u-anyanisi ngesigamu. Ingxenye yokuqala ipekiwe, isikwe emasongweni amakhulu ngobukhulu bamamilimitha ayi-5. Ku-pan yokuthosa ebanzi yensimbi sibeka wonke amafutha emifino. Sifaka izindandatho zika-anyanisi oqoshiwe emafutheni ashubile, engeza lonke usawoti, lokhu kuzokwenza u-anyanisi athambile, kudedele ujusi bese kubila ngokushisa okuphakathi imizuzu engaba ngu-15.

Sika u-anyanisi emasongweni bese uthosa epanini

I-anyanisi kufanele icishe ibe sobala futhi ithole umthunzi okhanyayo, okhilimu, ungakhohlwa ukuwuvusa ukuze ungashisi.

Fry i-anyanisi kuze kube yilapho ijika ukhilimu

Ingxenye yekhilogremu esele nayo iyahlanzwa, usike i-lobe yezimpande, ucheke kahle. Shisisa ilitha eli-1 lamanzi ahlanzekile ubilise, uphonsa imifino ebunjiwe kuyo, uthele imizuzu engama-7-8, uyifake ku-colander, bese uyifaka epanini lokuthosa kuleso sitéed.

Faka u-anyanisi oqoshiwe osikiwe ku-anyanisi othosiwe.

Manje cubungula utamatisi. Senza ukusikeka ohlangothini lwangemuva, sithulule amalitha ama-2 amanzi abilayo endishini, sibeke utamatisi imizuzwana engama-20, bese siwathela ngamanzi abandayo eqhweni bese sisusa ikhasi. Utamatisi oqoshiwe oqoshiwe, uthele epanini.

Faka utamatisi ehlutshiwe futhi oqoshiwe

I-caviar ebomvu izokwengeza amanothi abukhali we-caviar. Ngaphambi kokuyixuba neminye imikhiqizo, kufanelekile ukuthi uhlole ikhono layo lokushisa. Sihlanza amabhodwe amabili abukhali ngokulingana kusuka kwimbewu, sinqunywe ku-cubes, sixube nemifino. Thela ushukela bese uhlanganisa yonke imizuzu engama-20-25, kuze kube yilapho isisindo semifino sikhula bese uketshezi luqhume.

Faka i-pepper esishisayo noshukela. Tom kuze kube uqweqwe.

I-paprika ebhemayo inika abalungiselela imifino iphunga elihlukile, ikakhulukazi lihlanganiswa no-anyanisi othosiwe. Imizuzu emi-5 ngaphambi kokupheka, engeza i-paprika, hlanganisa.

Imizuzu emi-5 ngaphambi kokupheka, engeza i-paprika

Imifino elungele ukuthunyelwa ithunyelwa kumprosesa wokudla, idluliswe nge-grinder yenyama noma egayiwe nge-blender engaphansi. Ngokuvamile, kucubuziwe nganoma iyiphi indlela okungenzeka. Siphinda sikubeke epanini, silethe ngamathumba.

Gaya imifino bese ubuye ubilise

Sipakisha i-caviar esishisayo emigqonyeni eyomile nehlanzekile, angafinyeleli entanyeni ngamasentimitha ayi-1.5-2.

Sidlulisa i-anyanisi caviar ibe ngamathini bese i-sterilize

Ngaphansi kwepanini elishubile sibeka indwangu ebunjiwe yekotini, sibeke izimbiza ezivaliwe nge-caviar eshisayo ka-anyanisi, siyigcwalise ngamanzi afudumele kuze kube ngama-80 degrees Celsius.

Sifaka inzalo ukudla okusemathinini nge-anyanisi caviar imizuzu engama-25 ngesilinganiso esingu-0.5 l, bese sikhipha ukhokho ngamandla. Ngemuva kokuba sebepholile emazingeni okushisa asekamelweni, sibakhipha emiphongolweni eyomile.