Ukupheka iklabishi. Iindlela zokupheka ezilula kunye nezilula

Iklabishi ingomnye wemifuno embalwa engayiqhayisa inani elikhulu lamane. Cinga ngokwakho, ngegama elithi "iklabishi" sinokuthi nayiphi na iindidi zayo, kodwa ngoku ingcaciso "intloko, eBrussels, umbala" njalo njalo, ibeka yonke indawo kwindawo yayo. Kukho iintlobo ezingaphezu kwe-100 zeklabishi, kwaye, ngokungaqhelekanga, zinokuphinda zenziwe ngokuphepha ekhaya. Indlela yokupheka iklabishi esityebileyo esiyifunayo namhlanje kweli nqaku.

Eyona nto inqabileyo phakathi kwezihlobo zayo kwakuyiklabishi emhlophe, ethandwa ngabaninzi, ezithatha amavithamini afana neebhunge, izaqathe kunye neeripips.

Uyakupheka njani iklabishi ngethanga leenkukhu?

Enyanisweni, kukho izitya ezimbalwa ehlabathini ezithandekayo kwaye zondla kunokuba iklabishi emhlophe igqityiwe nenkukhu yenyama yenkukhu. Le recipe iya kuba yi-100% e-apula njengentsapho yokutya, ngoko kwintlanganiso enobubele nabahlobo. Ngokubanzi, kunye nezithako onokuzijonga ngokukhuselekileyo, ngezansi yindlela yokufumana ifom, ongayifumana ngokuphepha, kodwa ukuba ufuna ukufaka into ekuthandayo.

Ngoko, ekulungiseleleni kwesi sidlo, sifuna malunga ne-0.5 kg yamathanga okanye nayiphi na inyama yenkukhu ngaphandle kwamathambo, i-1 kg yeklabishi entsha, iinqwelo ezimbini ze-anyanisi, iziqholo.

Iklabishi siyinqumle kungenawo amaninzi amakhulu, emva koko sithatha ibhokhwe edibeneyo kunye neendonga ezininzi kwaye ungeze amanzi ambalwa apho-enomnwe ngomunwe. Sifaka iklabishi yethu esisikiweyo apho, sibeke kwisitofu, vula umlilo kwaye ululawule umkhiqizo phantsi kwesiqhekeza esiqinileyo. Ukususela ngamaxesha, sidibanisa iklabishi, siphakamisa isalathisi esezantsi, ukwenzela ukuba uluhlu oluphezulu lungaphantsi. Kule nqanaba, imveliso kufuneka ibe yincithakalo, ngaphezu koko, iklabishi kufuneka inikezwe kakhulu ngobukhulu.

Ngamaqhezu amancinci, siyakutyula ifollethi yenkukhu, yiba ngeyona nto encinci yamanzi. Ioli yefuno ayikho imfuneko yokubeka, njengoko inkukhu ngokwayo iya kunika inani leoli. Lungisa iziqwenga zenyama uze ulungele u-half-ready-they should be slightly moist when you remove the pan of frying from the fire.

Ngoku sithatha iphoyinti elisikiweyo kwaye silala ngaphandle kweklabishi yethu ebilisiwe kunye neenkukhu ezikhuniweyo, zongeza zonke iziqholo ukuba zithande, i-pepper, zongeza iityuwa, zivale kunye nesiqhekeza uze ushiye ixesha elide de iklabishi isondele. Ngalesi sikhathi, gxuma i-anyanisi ngokukhawuleza uze uwaphosele kwiklabishi, udibanise yonke into kakuhle, uze uyenze uze wenze.

Emva kwemizuzu eyi-10, isidlo sikulungele ngokupheleleyo. Ukutya okumnandi kunye nokwanelisayo kuya kutshabalala nayiphi na i-gourmet - akukho namnye oya kuhlala engathandanga. Ngoko, sifunde ukupheka iklabishi emhlophe, makhe siqwalasele i-cauliflower kunye naye.

Yimnandi kangakanani ukupheka umbala weklabishi?

Indlela yokupheka iklabishi kufuneka ikwazi wonke umama wendlu, kuba le mifuno ayinelanga kuphela, kodwa isondlo, intliziyo, nto leyo ithetha ukuba intsapho iya kuneliseka. Ukucima i-cauliflower, udinga iikhilogram yemveliso, i-anyanisi, i-karoti, kunye neepuni ezimbalwa zeoli yezolimo, iziqholo.

Kunconywa ukuba uqale ubilise i- cauliflower, uhlule kwi-inflorescences. Bilisa emanzini abilisiwe ngamanzi athile malunga nemizuzu engama-5 ukuya kwimizuzu engama-5 ukuya kwe-6, ke siwuphose kwi-colander, ukudibanisa umbane ogqithiseleyo. Ngoxa kudibanisa, kwioli ucoce iinqotyi kunye ne-anyanisi, kongeza iklabishi, iziqholo, ityuwa, ukumboza ngesigqubuthelo uze ushiye kude kube yimizuzu eyi-15-20. Kwinkqubo yokucima ungakulibala ukukhupha iklabishi ngezikhathi ezithile, ukwenzela ukuba ikhutshwe ngokusuka kumacala onke.

Emva kokufunda eli nqaku, akufanele ube nombuzo wokupheka iklabishi. Njengoko ubona, oku kulula, le nkqubo ayithathi ixesha kunye nomzamo.