I-Beetroot ne-carrot caviar ebusika

I-Beetroot kanye ne-caviar ye-karoti ebusika - ama-beet aqunjelwe kanye izaqathe ku -oso le-tomato. Ama-beet kanye nezaqathe kumele abiliswe ezikhunjeni zazo kuze kuphekwe - lezi zithako ziwela emaqandeni ngesimo esenziwe ngomumo, esisikiwe esijeni, endaweni okuthiwa yoshizi, noma kusetshenziswa i-nozzle enezimbobo ezincane kwiprosesa yokudla.

Izilimo eziyizimpande zingabhakwa kuhhavini, zisongwe ngo-foil. Ngesikhathi sokubhaka, umswakama uphuma emifino, futhi ukunambitheka kugcwala ngokwengeziwe. Ngokuvamile kuthatha ihora elilodwa ukupheka ama-beet ku-foil (amazinga okushisa angama-180 degrees), futhi izaqathe kuzobe kulungele kancane ngokushesha.

Isikhathi sokupheka: 2 amahora
Ubungako: 1 L

Izithako zokulondolozwa kwe-caviar kusuka kuma-beet kanye nama-karoti

I-1 kg yama-beet;
500 g wezaqathi;
250 g anyanisi;
inhloko kagalikhi;
500 g utamatisi;
2 pods of pepper obomvu;
1 ithisipuni elilodwa le-paprika enomnandi;
I-50 ml yamafutha omnqumo;
I-15 g kasawoti ophela;
35 g ushukela obunjiwe;
30 g yeviniga yeviniga.

Indlela yokulungiselela i-caviar kusuka kuma-beet kanye nama-karoti ebusika

I-anyanisi ihlutshiwe, sinqume i-lobe yezimpande, nquma kahle. Sihlanza ikhanda likaphethisi libe izingcezu, ikhasi, sichoboze i-clove ngayinye ukukhulula uwoyela wegalikhi, usike fake.

Govuza u-anyanisi

Faka amafutha omnqumo esitsheni esijulile esibunjiwe ngodonga, engeza ugarliki no-anyanisi, udlule emlilweni ophansi imizuzu eyi-10, aze abe sobala.

Faka utamatisi oqoshiwe

Utamatisi ubekwa emanzini abilayo imizuzwana engama-20, bese-ke sisika isikhumba esincanyana ngommese obukhali, amakhasi, ikhasi noma siguqulwe sibe ngamazambane abunjiwe kusetshenziswa iprosesa yokudla.

Stew utamatisi kuze kube yilapho isisindo sikhula, cishe wonke uketshezi kufanele uvele.

Stew utamatisi kuze kube uqweqwe

Cwecuza izaqathe eziphekwe ezingubeni zazo noma izaqathe ezibhakiwe, ezintathu ku-grater enhle, engeza ku-utamatisi unamathisele, imizuzu engu-5.

Faka izaqathi ezibilisiwe

Siphinde sihlanze ama-beet aqediwe, acwebe kathathu, engeza kwezinye izithako, fudumeza imifino ngokushisa okuphakathi imizuzu embalwa.

Faka ama-beet

Manje sesiyifaka ingxube yemifino - faka upelepele, osikiwe futhi osikwe kahle, ithisipuni le-paprika emnandi enomhlaba, ushukela ogayiwe nosawoti, uthele uviniga weviniga. Esikhundleni seviniga ejwayelekile, ungathatha i-balsamic, izonikeza i-caviar piquancy. Khulisa ukushisa, upheke imizuzu engama-2-3.

Faka upelepele nopuni

Sisakaza i-caviar eshisayo ye-beetroot ezitsheni ezihlanzekile, ezingenanzalo. Ukuze imifino ingaguguli futhi igcinwe kangcono, uthele ungqimba omncane wamafutha omnqumo ngaphezulu, izosebenza njengesibambiso esengeziwe.

Gcwalisa amathini nge-beetroot caviar

Sivala izimbiza ezigcwele ngamabhodlela ahlanzekile, sifake esitsheni sokucwilisa ukhiye wezicubu, uthele amanzi ashisayo (ama-40- 46 degrees Celsius), kancane kancane sishisa, sithela ngama-85 degrees imizuzu engama-8-10.

Thela emafutheni wemifino bese uhlanza inzalo

Imifino ekheniwe, elungiselelwe kahle futhi i-inzalo, igcinwa emgodini omnyama ekushiseni kwama +2 kuya kuma-+6 degrees ezinyangeni ezimbalwa ngaphandle kokulahlekelwa ukunambitheka nombala.

I-Beetroot ne-carrot caviar ebusika

Ama-beet, aphekwe ezikhunjeni zawo kusengaphambili futhi ongezwe ekudleni okusemathinini ngesikhathi sokupheka, gcina umbala wawo "we-beet" obonakalayo emisebenzini yokusebenza, ukuze izinhliziyo zasebusika zingakhonzwa ngesitsha semifino esimnandi nesihlwabusayo sesitsha senyama noma senhlanzi.