Ama-potato chips ku-microwave

Ukudla okuthakazelisayo okuthandayo kwabantu abadala nezingane, kuvela, kungapheka kalula emaminithini angu-20 kuphela. Izitshalo zamazambane ezenziwe ngamanzi amazambane eziphekwe kuhhavini ye-microwave ngeke zijabulise wena nje kuphela, kodwa zizokumangaza nezimfanelo zazo.

Ukuze ukhiqize, udinga amazambane ngokuqukethwe okuphansi noma okuphakathi kwesitashi, akufanele kube okuxekethile, ukuvumelana kwawo kufanele kube okuqinile futhi kube mnandi, ngaphandle kwalokho ekupheleni kokupheka ungaphumeleka. Amazambane okudoba noma okupheka kumele abe omile, ngaphandle kwamahlumela nokulimala. Futhi isici sokugcina uma ukhetha ubukhulu, ungakhohlwa ukuthi lapho wenza amathayi, amazambane ancipha kakhulu kakhulu ngenxa yokulahlekelwa umswakama.

Indlela yokwenza ama-Potato Chips ku-microwave ekhaya - iresiphi

Izithako:

Ukulungiselela

Ngakho-ke, amazambane ahlutshiwe kufanele achotshozwe ngendlela encane ngangokunokwenzeka ngamapuleti, ummese awunakwenzeka ukuphumelela. Kunalokho, kuyadingeka ukuthi usebenzise usizo lwezitshalo zemifino noma i-kitchen ekhishini elikwazi ukubhekana nalo msebenzi. Namathisela amazambane ngamanzi okungenani amaminithi angu-10, lesi senzo sizosiza ukususa isitashi esingaphezu kwalokho. I-garlic ikhiphe futhi ifake kuwo izithako ezisele, bese uxuba le nhlanganisela namazambane asevele omisiwe. Ihlala nje kuphela ukubeka i-chips esikhathini esizayo emgqeni owodwa esikhwameni bese uyiletha emkhakheni wezinga eliphezulu kumandla amaningi.

Indlela yokupheka amazambane ama-chips ngaphandle kwamafutha kuhhavini ye-microwave?

Ama-chips anjalo ahlaselwa kakhulu ngenxa yokuntuleka kwamafutha. Noma kunjalo, lokhu ngeke kuthinte izimfanelo zokunambitheka kwalesi sidla esingathandeki nesithandekayo.

Izithako:

Ukulungiselela

Shred the tuber thin tuber bese ugofa emanzini abandayo imizuzu engu-10, emva kokumiswa ngethoyi yamaphepha, uthele ingxube yezinye izithako futhi, ukubeka esikhwameni ngempela emgqeni owodwa, ulungele amandla angaphezu kwamakhulu ama-microwave.