Isaladi yemifino efuthwe ngopelepele kanye neminti ebusika, okugqamile kukho upelepele oshisayo no-curly, futhi kuyi-ginger mint. Isaladi liphenduka libe crispy futhi elimnandi, ungakwazi, ngaphezu kwalokho, ubonise umcabango wakho bese unezela kuyo noma iyiphi isethi yemifino oyithandayo.
Ukuze ukhethe imifino ekunambithekeni kwakho, qiniseka ukuthi uzama i-marinade ngaphambi kokuyithela ezitsheni. Ungakwenza lokhu - ugoqe imikhiqizo esele, ugcwalise ngamanzi, bese ukhamba amanzi. Ngakho-ke ungathola inani elingajwayelekile noma elincane kakhulu lokugcwalisa (unikezwe ukuthi lizoba ngaphezulu ngemuva kokufaka uviniga).
Isaladi yemifino ethosiwe nge-chili neminti ebusikaUviniga ungasetshenziswa uma uthatha noma yini, kepha kufanele unake okuqukethwe%% we-acetic acid okukuyo.
- Isikhathi sokupheka: ihora eli-1
- Ubungako: 1 L
Izithako zesaladi yemifino ethosiwe nge-chili neminti ebusika:
- 200 g we-pepper omnandi;
- Ama-pods ayi-6 opelepele obomvu;
- 500 g yamakhukhamba amasha;
- I-300 g yamatamatisi we-cherry;
- I-150 g izaqathi;
- 500 g we-zucchini;
- inhloko kagalikhi;
- isixha se-ginger (curly) mint;
- inqwaba yeparsley.
Okwe-marinade:
- 1 ilitha lamanzi;
- I-120 ml ka-6% uviniga;
- 35 g ushukela obunjiwe;
- 30 g kasawoti;
- Amaqabunga ama-2 bay.
Indlela yokulungisa isaladi yemifino ekhethwe ngo-chili nopelepele ebusika.
Futhi, silungiselela imikhiqizo yesaladi. Ngikucebisa ukuthi uthathe izitsha ezimbalwa (ngenombolo yezithako) bese ubeka imifino eqoshiwe kuzo, izoba lula, futhi akukho mkhiqizo "ozolahleka".
Ngakho-ke, siqala nge-bell pepper kanye ne-chili. Sula upelepele kusuka ezinhlanyweni, sinqume inyama ibe ama-cubes. Sifaka imvuthuluka yepelepele eshisayo ngommese ukuze ingequki futhi ingaqhume ngesikhathi inzalo.
I-peel kanye nopelepele waseBulgaria nopelepeleUkhukhamba omncane omusha, okungcono okuqoqwe ngosuku lokupheka, uthele esitsheni samanzi abandayo imizuzu engama-20-30, bese ugeza kahle, usike imiphetho. Sika ukhukhamba ube izingcezu eziyindilinga 4 mm ubukhulu.
Gawula ukhukhambaNgamatamatisi we-Cherry, konke kulula - sishiya abancane ngokugcwele, futhi sinqume labo abakhulu ngesigamu. Ukusika isiqu se-cherry akudingekile, kucishe kungabonakali.
Hlanganisa utamatisi we-cherrySusa kumakherothi ungqimba omncane we-ikhasi ngommese wokuxebula imifino. Sika izaqathe zibe izingcezu ezisayizi 8-10 mm.
Qoba izaqatheSika i-zucchini kanye namakhukhamba kanye izaqathi, zonke izingcezu zemifino kwisaladi kufanele zilingane nobukhulu obufanayo.
Chopha i-zucchiniUkupheka i-marinade. Thela amanzi epanini lapho ebilisa, uphonsa usawoti, ushukela kanye namaqabunga e-bay, ubilise imizuzu emithathu. Bese uthele uviniga, ususe ngokushesha emlilweni.
Ukupheka i-marinadeSixuba izithako ezisikiwe endishini ejulile, engeza ugarliki oqoshiwe zibe yizicucu ezondile, manje usungafaka isaladi ezitsheni ezilungiselelwe.
Hlanganisa imifino bese ufaka ugarlikiBeka amaqabunga ambalwa e-parsley kanye ne-curly mint phansi kwezimbiza, gcwalisa izimbiza ngengxube yemifino. Silindele ukuze ebhange ngalinye kube no-pepper upelepele abangu-1-2.
Sibeka isaladi ezitsheni, engeza ama-parsley nama-mint greens. Thela i-marinadeThela isaladi nge-marinade eshisayo.
Ngaphansi kwepaneli yokufaka inzalo sibeka indwangu ekotini ebunjiwe, sifaka amathini wesaladi kuyo, sithulule kuyo amanzi afanayo, ashushubezwe kuze kube ngama-40-50 degrees ukuze ifinyelele emahlombe amathini ambozwe zamabhodwe.
Sishisa ngama-90 degrees, faka amathini ngomthamo ongu-0,5 l imizuzu eyi-15, bese uwagoqa ngamabhodlela noma uwaqhekeze ngokuqinile. Shiya ukuze upholile ekushiseni kwegumbi.
Isaladi yemifino ethosiwe nge-chili neminti ebusikaSigcina isaladi yemifino ethosiwe nge-chili kanye no-mint ebusika endaweni epholile eyomile. Izinga lokushisa aliphezulu kune-+6 degrees futhi alikho ngaphansi kuka-0.
