I-salaffy isaladi Bonaparte: njani ukupheka?

Isaladi yeBonaparte yisidlo esincinci kodwa esihlwaya kakhulu, esinokuyilungiselela isibini kunye nesidlo sesidlo. Kufuneka kuqatshelwe ukuba namhlanje kukho iindlela eziliqela zokulungiselela ukudala okunjalo. Sagqiba kweyokubonisa kuphela inguqulo yeklasi kunye nokusetyenziswa kweebhokhwe, iinambuzane kunye nezinye izithako.

Isaladi eyanelisayo neyanelisayo "uBonaparte": iresiphi nesithombe sesidlo esilungile

Ngaphambi kokuba uqale ukulungiselela le saladi, kufuneka uthenge kwaye uphathe ngokufanelekileyo izi zithako ezilandelayo:

• Amagqabi amancinci amatsha-500 g;
• I-flet fillet enamanzi-500 g;
• Iinqothu ezitsha ezinkulu - ii-3.
• I-Cheese yeentlobo eziqinileyo (nayiphi na) - 250 g;
• Amaqanda amakhulu inkukhu (ebilisiwe ngaphambili) - 4 ii-pcs.;
• Iipatato eziyi-tubers eziphakathi-2 ii-pcs.;
• Amnandi ama-bulbs abomvu - 2 amaqhosha.;
• I-mayonnaise enamafutha (kungcono ukuthatha ukhilimu omuncu) - 400 g;
• Iityuwa zetyuwa, imifuno entsha (iparsley), ipilisi yomhlaba ococekileyo - engeza ukunambitha nokuqonda komntu;
• Ioli ye-sunflower (mhlawumbi ngaphandle koovumba) - 35-55 ml (ukuloba).

Ukucwangciswa kwezithako eziphambili

"I-salaparte" isaladi iphendubile kwaye icebile ngenxa yokuba isebenzisa iimveliso ezinjengobilisiwe kunye namakhowa atsiweyo. Kwaye ngaphambi kokuba uqale ukuyila le sidlo, kufuneka uphathe kakuhle izithako. Ukwenza oku, kufuneka uhlambe amabele enkukhu uze ubilise ngamanzi etyuwa, uze upholile, uhlambulule amathambo kunye nesikhumba, uze usike kwiibhubhu ezincinane. Ngokuphathelele ama-champignons amasha, kufuneka ahlulwe kunye namacwecwe kwaye atywe kunye neetyuwa, i-pepper kunye ne-oyile yemifuno kuze kuvele intsimbi yegolide.

Ukongeza kwezi zithako, isaladi "iBonaparte" ibandakanya iintlobo zemifuno. Ukwenza oku, kufuneka uhlambe iifatates kunye neeqathi (usebenzisa i-brush yensimbi), uze ubilise kwi-uniforms, epholile kwaye ilungile. Emva koko, imifuno kufuneka ifakwe kwi-grater enkulu. Ngokufanayo, kucetyiswa ukuba wenze ngamaqanda enkukhu, kanzima abilisiwe, kunye noshizi olunzima lwaluphi uhlobo. Ukongezelela, kufuneka uhlambulule iintloko ze-anyanisi ebomvu uze uziqhekeze kakhulu.

Inkqubo yokwenza isidlo

Ukuze uhlobise kakuhle isaladi yeBonaparte yetafile yeholide, siya kufuna into enzulu kakhulu, kodwa i-plate enkulu ende. Kuyo kwaye kufuneka ibeke izithako zazo zonke izithako ezenziwe ngaphambili.

Ngaloo ndlela, i-bottom of the dishes kufuneka ifakwe uluhlu lwezambatho ezibilisiwe, kwaye ke ii -mushroom ezifusiweyo, ezinqwenelekayo ukumboza ngesitya esincinci se-mayonnaise. Ukongezelela kuyadingeka ukuba ubeke iziqwenga zefotyi, i-anyanisi etsha kunye neerati. Emva koko, zonke izithako kufuneka ziphinde zithandeke ngenani elincane le-mayonnaise. Ekugqibeleni, isaladi kufuneka ihlanganiswe ngamaqanda abilisiwe. Le mveliso ifanele ifane neoliyunidi.

Ukwenza le sidike ibe yinto enhle kwaye ingeniswe ngesibindi kwitheyibhile yokuzonwabisa, kuyacetyiswa ukuba usebenzise ushizi ogqityiweyo njengoluhlu lokugqibela. Emva koko, imveliso yobisi kufuneka ihlotshwe ngamaqabunga amatsha ka-parsley okanye imifuno yonke (iminquma).

Ukulungelelanisa isondlo sokutya kwitafile

Isaladi enomnandi neyanelisayo uBonaparte, iresiphi eyayiqwalaselwa njengento encinci, kuyinqweneleka ukukhonza isidlo phambi kwesitya esikhulu esishushu. Kuyafaneleka ukuba uqaphele ukuba indalo enjalo yezolimo kufuneka ibanjwe kwifriji okungenani iiyure ezimbini. Ngeli xesha, iindawo zemifuno, inyama kunye nama-mushroom ziza kuzaliswa ngamafutha e-mayonnaise, nto leyo eya kwenza le ndle ibe yithenda, ithambile kwaye idle. Bon appetit!