Isaladi rassolnik ebusika: zokupheka lula luncedo kwaye

Kunye nezinye workpieces ukunxiba rassolnik ebusika (kananjalo saltworts, conductive kunye nezinye isuphu) athandwa kakhulu. Emva kokusebenzisa nabo, okanye esityeni nga kuphekwa ngokukhawuleza kakhulu kunesiqhelo, kwaye kuya kuba kanye njengokuba okunencasa njengoko ehlotyeni, yaye lo gama kugcinwe kwi zonke iipropati luncedo ukutya zendalo entsha.

Masiqalise kunye isaladi rassolnik ebusika. Kufuneka izithako:

• cucumber fresh (1.5 kilograms);
• tomato paste (300 grams);
• itswele (0.5 kilograms);
• iminqathe (0.5 kilograms);
• umgrayo zerhasi okanye irayisi (250 grams);
• iswekile (100 grams);
• oli yemifuno (125 ml);
• iviniga (50 ml);
• ityuwa (2 amacephe).

Ukupheka isaladi rassolnik ubusika kakuhle kukhawuleziswa kwenziwe lula, kodwa ke ngenxa yokuba lo msebenzi imikhosi kumqheba nokuba kwabasaqalayo ekhaya. Kufuneka kuqala ukulungiselela imifuno: ngelize tipakani, tipakani iikherothi, isikwe amakhonkco isiqingatha itswele. Konke oku kufuneka izakubekwa imbiza enkulu ulwe. Kwisingxobo esahlukileyo kufuneka babe phantse ithumba de irayisi (okanye pearl irhasi). Eyetomatyo paste ugalelwe ioli, ityuwa kunye neswekile ukuba zilale kwakhona ugalelwe de ubunzima eyohlobo olulodwa, uze uwaphalazele imifuno. Ngokubhekele phaya ebangela ikamva kufuneka ibe isityu imizuzu 30-40, ngoko ifakwe ku okuziinkozo. Qhubeka ukuze ukupheka kufuneka malunga 4-5 ngaphezulu imizuzu, kwaye ke ihlala kuphela ekwakuthululwa iviniga, ndixhoxha kwakhona uze ufake yonke phezu iibhanki. iibhanki asongwe kufuneka yisongele ingubo ze ubavumele ukuba aphole.

Enyanisweni, oku ikufanele ngokugcwalisa iipali pickle kakuhle ngokulinganayo. Nokulungiselela (njengokuba sele uqinisekile) ilula kakhulu. Kodwa ukuba ndiyamhlonela halophytes, sinovuyo ukunika enye iresiphi leyo eya kunceda kwenza hodgepodge semifuno kunye akadliwa.

Okokuqala, makhe sithethe ngoko izithako ufuna ukuthenga ukufumana le lokunxibela ngenxa rassolnik. Iresiphi ngokwayo nayo ilula kakhulu. Uya kufuna oku:

• ikhaphetshu Fresh (ikhaphetshu) - 500 grams;
• red intsimbi pepper - 500 grams;
• iikherothi, itswele wayipheka amakhowa - 0.5 eekhilogremu (ngokwemiqathango ye best amakhowa fungi kufanelekile);
• isosi yetumato - 200 grams;
• oyile kajongilanga - 100 g;
• ityuwa, bay amagqabi, pepper - akulula;
• 9% iviniga - 1 TSP.

Okokuqala kufuneka ukuba sicande imifuno. Ikhaphetshu kufuneka ukuba sicande njengokuba luyacolwa kangangoko iminqathe kunokwenzeka, - kufuneka athambise ngawo pepper - isikwe ngezithandelo, namatswele - semirings. Okulandelayo, kufuneka ukuxuba yonke imifuno, ngoko ukubongeza amakhowa kuphekwe, sauce, neoli, iviniga, ityuwa kunye bayigubungele ngamanzi (malunga 250 grams).

ukuvunwa elizayo yathamba phezu ubushushu ngomlinganiselo imizuzu engama-30, lo gama yona kuyimfuneko ngafuni rhoqo. imizuzu-10 phambi kokuphela yokupheka Ungongeza igqabi bay nepepile.

Hot-bag ezaliswe zibe iingqayi engenazintsholongwane zilungiselelwe ngaphambili, ukujika, vula isiciko yawusongela ngengubo de pholisa lokugqibela.

Siyathemba olucetywayo isaladi rassolnik ebusika kunye halophytes kuya kuvula kuwe into entsha ehlabathini ukupheka kunye uncedo omkhulu sekufika abathandekayo!