Ungayilungisa kanjani i-garlic yasendle ebusika - izindlela zokupheka ezidumile

Ungayilungisa kanjani i-garlic yasendle ebusika kuyathakazelisa kubo bonke abathandi balo mbala. Usawoti noma ogayiwe wasendle uhambisana kahle nezifundo zokuqala nezesibili, esebenza njengesengezo esiphundu. Futhi ukulungiselela umkhiqizo kulula kakhulu, funda ku ...

Ungayilungisa kanjani i-garlic yasendle ebusika - izimfihlo zokupheka

Akunandaba ukuthi ugarliki wasendle uvunwa kanjani, kuzophuma iphunga eliyi-100% futhi kugcinwe zonke izimfanelo zalo zokuphilisa isikhathi eside.

Futhi konke okunye okudingayo kusekhishini.

Cabanga ngezindlela ezidumile zokufaka usawoti nokuconsa ugarliki wasendle ubusika.

Omama abanokuhlangenwe nakho batusa izindlela ezilandelayo zokuvuna ugarliki wasendle ebusika:

1. Kuthathwe ugarliki wasendle. Ukuze upheke, udinga 2 kg wesithako esiyinhloko, 1.5 l wamanzi, 40 g kasawoti, isipuni seviniga engu-6%. Ukupheka kulula. Isinyathelo sokuqala ukuhlanza kahle amaqabunga aluhlaza, kungcono ukugeza kabili. Okulandelayo, udinga ukuqonda ukuthi yisiphi isimo ofuna ukusibona kumkhakha owuthiweyo. Ungashiya i-garlic yasendle iphelele noma usule amaqabunga namacembe amancane. Lapho yonke into isilungisiwe, bilisa amanzi, engeza usawoti, hlanganisa konke bese ufaka isithako esiyinhloko sokuluhlaza. Bambelela esitofini imizuzu embalwa, bese uthumela wonke amaqabunga ezitsheni ezibunjiwe. Kugqwayi lapho kuphekwe khona ugarliki wasendle, udinga ukufaka uviniga, uvuse konke bese, ngenkathi ubila, uthele ezitsheni zamahlamvu. Lapho-ke amathini kufanele asongwe futhi ashiywe ekhishini aze apholile ngokuphelele.
2. Kuhlotshwe negalikhi. Ukuze upheke, udinga ama-0.7 kg amaqabunga, ilitha lamanzi, u-60 g kasawoti, ama-2 clove wegalikhi, ucezu olu-1 we-lavrushka, u-0,25 l weviniga we-9%, ushukela ongu-70 g. Ukulungiselela kulula ngokwanele. Amacembe aluhlaza kufanele agezwe kahle, omiswe kabili bese omile. Phansi embizeni udinga ukubeka ugarliki, i-lavrushka bese kuba ngumkhiqizo oyinhloko. I-marinade kulula ukuyilungiselela, kufanele ubilise amanzi, usawoti, ushukela, uthele ushukela, uvuse yonke into kahle. Imarinade ebilisiwe kumele igcwaliswe ngemifino embizeni ebunjiwe kusengaphambili, bese igoqwa.
3. Kuhlotshwe ngesinaphi. Kuyadingeka ukulungiselela ikilo yezindebe zomkhiqizo oyinhloko, isipuni esisodwa nesigamu seviniga yeviniga, isipuni sikasawoti, ilitha lamanzi, isipuni se-Dijon lwesinaphi, peppercorns. Ukupheka futhi kulula kakhulu. Iziqu kufanele zihlanzwe kahle izikhathi eziyi-2-3 futhi zigcwaliswe ngamanzi eqhwa isigamu sehora. Ngenkathi imifino imi, kubalulekile ukufaka inzalo emabhange ukuthola izikhala. Ngemuva kwemizuzu engama-30, udinga ukufaka iziqu eziluhlaza ezimbizeni ezilungiselelwe. Kubeke endaweni eqondile. Ngemuva kwalokho udinga ukubilisa amanzi, uthele iziqu, ake ume imizuzu emi-5 bese uthela la manzi epanini. Faka izinongo nesinaphi, ubilise i-marinade imizuzu emi-3, uthele kuviniga bese ususa ngokushesha esitofini. Le marinade kufanele igcwalise iziqu, isonteke izimbiza ibeke phezu kwesembozo. Amabala kufanele aboshwe ngethawula futhi avunyelwe ukupholisa kanjalo. Umkhiqizo onempilo ebusika ulungiselelwe.
4. E-marinade enezinongo. Kuyadingeka ukulungiselela u-0,9 kg kagalikhi wasendle, ilitha lamanzi, u-50 g kasawoti, 50 g ushukela obhontshisiwe, isinamoni, ama-clove, u-0,1 l weviniga yetafula. Udinga ukupheka ngokuya ngeresiphi. Hlambulula amahlamvu kahle bese ubamba emanzini eqhwa imizuzu engama-30. Amabhange kufanele angabinayo insimbi. Ngemuva kwalokho kufanele ubeke imifino esitsheni, ulungiselele i-marinade. Usawoti, ushukela obunjiwe, izinongo kufanele zengezwe emanzini abilayo. Gcina i-marinade ngomlilo imizuzu embalwa, khona-ke udinga ukuthulula uviniga kuyo, uvuse konke, ususe esitofini bese uthelela esitsheni. Isinyathelo sokugcina ukusonta iziqukathi, njengenjwayelo, uzibeke phansi bese uzisonga ngengubo ngaphambi kokuphola.

Izikhala ezinjalo zingenza wonke umfazi wasendlini.

Ungayilungisa kanjani i-garlic yasendle ebusika - Nazi ezinye izindlela zokupheka ezijabulisayo futhi ezimnandi kakhulu:

1. Usawoti ebusika enjinini yayo. Ukuze upheke, udinga ukuthatha kilogramu yamaqabunga amasha neziqu, ilitha lamanzi, amagremu angama-50 kasawoti. Isithako esiyinhloko kufanele sigezwe kahle futhi sifakwe esitsheni esihlanzekile. I-brine ilungiselelwe ngendlela yendabuko - amanzi abilayo kanye nosawoti. Lapho i-brine selehlile, ungagcwalisa amahlamvu neziqu. Lapho konke sekumi ngomumo, udinga ukuvala isitsha, futhi uhlele ukucindezelwa ngaphezulu. Uma amagwebu avela, kufanele asuswe, geza ukucindezela nge-saline. Ngemuva kwezinsuku eziyi-14, isiqukathi sivunyelwe ukugoqa futhi sisuse amakhaza ebusika.
2. Kuhlelwe ngosawoti. Thatha ikilo likagalikhi wasendle, iphawundi likasawoti oseyili, ungalwandle. Ngemuva kwalokho, geza ngokucophelela amahlamvu aluhlaza, uwashiye emanzini isigamu sehora bese uhlanza futhi. Okulandelayo, umkhiqizo kufanele uhanjiswe ngamanzi abilayo. Embizeni efakwe inzalo, faka ungqimba wama-greens, ungqimba kasawoti, nokunye kuze kube yilapho isitsha sigcwaliswa phezulu. Lapho isitsha sigcwele, kufanele sigcinwe futhi sithunyelwe kubanda ebusika, kuze kube yilapho ufuna ukwengeza okumnandi etafuleni.
3. Utamatisi. Ukuze upheke, udinga ukuthatha ama-2 kg wesiqu namahlamvu, u-0,8 l wamanzi, u-0,2 kg we-paste utamatisi, amaqabunga ama-2 weparsley, wezipuni ezi-4 zikasawoti, wezipuni ezi-2 zikashukela granured, pepper peppers. Ugalikhi wasendle owenziwe ngokuya ngale ndlela yokuhlobisa uzohlobisa itafula lomkhosi futhi ajabule ngokunambitheka okungafaniyo. Ukupheka kulula. Hlambulula, ukhwebu bese uhlamba futhi. Bilisa amanzi, thumela i-pasta, uphizi omncane we-pepper, i-lavrushka, izinongo epanini. Ukuqanjwa kufanele kubilise. Ngaleso sikhathi, amaqabunga kufanele ahlelwe ezitsheni eziyinyumba futhi kuphela emva kwalokho azalwe nge-brine. Ekuphekeni kokugcina, udinga ukuhlanganisa amathini bese ugoqa ukuze upholile.
4. Kuhlelwe utamatisi emafutheni. Kuyadingeka ukuthatha i-kilo yesithako esiyinhloko, u-0,2 kg wokunamathisela utamatisi, uwoyela we-sunflower we-0,25, isipuni sezinongo (usawoti, ushukela). Umkhiqizo oyinhloko kufanele ugezwe, womiswe futhi ugoqwe ngo-blender. Kusisindo, engeza unamathisela utamatisi, uwoyela, izinongo. Okulandelayo, yonke into kufanele ibekwe emigqonyeni eyinyumba yengilazi, eboshwe ngamabhodlela. Ngemuva kokupholisa ngaphansi kwengubo, kuyadingeka ukuthwala i-workpiece emakhazeni.

Ukusuka kwizikhala ezingenziwe ngesandla, ungapheka ama-goodies ahlukahlukene, engeza amaqabunga anamanzi kusaladi nezitsha zenyama, kumasobho noma ophaya.

Igalikhi yasendle ingumkhiqizo obaluleke ngempela onesikhathi sokuvuna esifushane kakhulu, ngakho-ke, ukukha ama-marinade nokulondolozwa yisisombululo esinengqondo kunazo zonke.

Kuzokwenzeka nganoma isiphi isikhathi ukuvula imbiza, uzwe iphunga lehlobo, unambithe ucezu oluhlukile olungenakuqhathaniswa.

Siyethemba manje, ukwazi ukuthi ungalungiselela kanjani ugalikhi wasendle ebusika, nakanjani uzozama ukukwenza.

Bon appetit !!!!