Utamatisi ogcotshwe ngoCelery no-mustard

Ngigingqa utamatisi ngesilimo esidliwayo esinamagatsha anamanzi nangotshalo ngaphezu kokukodwa futhi ngikwenze kahle, ngikholwe, angikaze ngizame, futhi i-marinade yami eyenziwe ekhaya idakiwe ngaphambi kokuba imifino isiphelelwe. Izikhala zilula impela futhi azithathi isikhathi esiningi.

Utamatisi ogcotshwe ngoCelery no-mustard

• Isikhathi sokupheka: ihora eli-1
• Inani: 3 L

Izithako zezitamatisi ezigcotshwe ngocelery kanye nesinaphi:

• 3 kg utamatisi;
• 0.5 kg we-celery wesiqu;
• 30 g wesinaphi okusanhlamvu;
• 20 g we-coriander;
• Amaqabunga ama-4 bay;
• Ama -ambulela ama-5 dill.

Ukugcwaliswa kweMarinade:

• 50 g kasawoti ngaphandle kwezithasiselo;
• I-55 g yeshukela egayiwe;
• I-15 ml ka uviniga okushiwo;
• 2 amalitha amanzi.

Indlela yokulungiselela utamatisi owenziwe nge-celery nesinaphi.

Cola amathini ahlanzwa kahle kusuka ku-0,5 kuya ku-1 litre ivolumu kuhhavini ofudumele afinyelela kuma-110 degrees Celsius cishe imizuzu eyi-10.

Silungiselela izimbiza nezinongo

I-mustard imbewu yemastadi ne-coriander epanini elomile elishisayo imizuzu embalwa. Beka iqabunga le-bay okwesikhashana emanzini abilayo.

Thela amathisipuni amabili e-coriander kanye nembewu yesinaphi phansi, engeza iqabunga le-laurel.

Faka izinongo kanye nesambulela se-dill ezansi embizeni

Sula izambulela ezivela ku-dill, faka amanzi abilayo, unikine, faka izambulela ezimbili ezansi kwebhokisi ngalinye.

Faka u-celery oqoshiwe embizeni

Cwilisa iziqu kanye nemifino yesilimo esidliwayo esinamanzi ayi-10 emanzini abandayo, bese ufafaza ngaphansi kompompi, unikine, womile. Sika iziqu unqamule kube ngamawubhu amancane. Sifaka izingcezu ze-celery kanye namaqabunga ambalwa aluhlaza okotshani embizeni.

Faka utamatisi embizeni

Sikhetha utamatisi wokulondolozwa okuncane, okuvuthiwe, okubomvu okukhanyayo, nge-pulp eminyene. Sinqume isiqu ngamanzi ami ahlanzekile, aqandayo, siwafaka ngokuqinile ezimbizeni.

Gcwalisa imbiza ngamatamatisi, amboze ngemifino ngaphezulu

Nyakazisa imbiza egcwele utamatisi ukuze isilayi esidliwayo esinamagatsha anamanzi sigcwalise izikhala, uma kunesidingo engeza utamatisi owengeziwe, faka i-dill kanye namaqabunga aluhlaza ngaphezulu.

Ukupheka i-marinade

Thela amanzi abilayo emganwini, bese uwuthululela epanini, ukuze ukwazi ukunquma ngokunembile inani elilinganayo loketshezi. Faka ushukela obunjiwe nosawoti, ubilise imizuzu emi-5. Sisusa amanzi esitofini, uthele umnyombo weviniga futhi ukugcwaliswa kwe-marinade sekumi ngomumo.

Thela imifino nge-marinade, ikhava ngesembozo bese ubeka pasteurization

Thela imifino ngokugcwaliswa kwe-marinade phezulu, ukumboza ngesihle ngesembozo esibilisiwe.

Epanini elikhulu elinobubanzi obukhulu, faka ithawula noma indwangu eyenziwe ngotshani bemvelo, faka izimbiza zemifino, uthele ngamanzi afudumele aze abe ngama-60 degrees aze afike emahlombe. Kancane kancane shisa kuze kufike ku-90 degrees Celsius, unamathisela iziqukathi ezinomthamo we-1 litre imizuzu engama-20, isigamu ilitha imizuzu engu-15.

Vala izimbiza ezinotshwe ngotamatisi oqoshiwe bese, ujikajula, uzibekele eceleni ukuze upholile

Sisusa amathini, sibheke ngokuqinile zamabhodlela noma siqoqe, siguqule sibheke phansi. Songa ukudla okusemathinini ngengubo eminyene, ukushiye kuphole ngokuphelele.

Utamatisi ogcotshwe ngoCelery no-mustard

Ngosuku olulandelayo, sisusa utamatisi othosiwe emiphongolweni ebandayo. Ukushisa kwesitoreji kusuka ku- + 2 kuya ku- + 8 degrees. Imifino ekhethwe ngale ndlela igcinwa kahle kuze kube entwasahlobo futhi ibuye ibe yinde uma ingadliwa.

Utamatisi ogcotshwe ngoCelery no-mustard

By the way, ngoba i-aesthetics ibalulekile kuyo yonke into, ngincoma ukusebenzisa iphepha elinemibala ehlukahlukene, izindwangu zezindwangu noma amalebula anemibhalo ukuqamba nokwenza izikhala zibe ngawodwana.

Ngokubona kwami, kulula ukukhumbula ukuthi kukhona izimbiza eshalofini elikude, elimbozwe ngendwangu echekiwe, ngagibela ngoSepthemba futhi ngangeza u-celery nesinaphi ku-marinade.