Cabanga ngesidlo semikhosi ngaphandle kwesaladi "Mimosa" akunakwenzeka. Ngokuvamile umculi we-piquant omuhle esaladini "I-Mimosa" yenziwe ngezinhlanzi ezahlukene ezikhunjelwe. Kodwa kuthiwani ngezinye izithako ezihambisana nesaladi, kunezindlela zokupheka ezahlukene. Namuhla sikunikeza ukulungisa isaladi "Mimosa" ngokudla okumnandi okusemathinini okusemathinini, ngokusho kokunye okupheka okupheka.
Isaladi ye-Mimosa ngezinhlanzi ezikhonjiwe - iresiphi yama-classic
Izithako:
- Salmon ekheniwe - 1 ingakwazi;
- amaqanda inkukhu - izingcezu ezine;
- amazambane - izingcezu ezine;
- izaqathe (ezinkulu) - ucezu olulodwa;
- anyanisi - anyanisi 1;
- imayonnaise - 300 g;
- usawoti - ukunambitha.
Ukulungiselela
Amazambane anamaqathe afakwa esitsheni esisodwa, agcwaliswe ngamanzi futhi asetheke ukupheka kuze kube yilapho esesitofu. Amaqanda ubilise ngokwehlukana. Izithako eziphelile zihlutshiwe futhi zihlutshiwe. Ngaphansi kwesidlo esikhethiwe siphuca amazambane amaningi, usawoti, simboze ngezinhlamvu ezimbalwa zemayonnaise bese ufafaza anyanisi oqoshiwe kakhulu. Kusanqante esisikiwe sisabalalisa isendlalelo esilandelayo bese simboza ngenani elifanayo lemayonnaise. Bese kufika amabili ama-egg, ama-mayonnaise. Futhi manje, esiphundu kunazo zonke: vula imbiza ye-salmon ebomvu, ususe kuwo, uvule ngayinye ibe yizingxenye ezimbili futhi ususe lo mgwaqo okungadingekile kithi. Esikhathini esitsheni esihlukile siphuca i-salmon e-pink, senezela kuso ingxenye yengxenye ye-marinade. Ngokwempela uyisakaze esaladini bese umboza nge ungqimba lwezimayonnaise. Okulandelayo, usakaze amazambane asele, futhi, ngokufanele, ungqimba wokuqala wosawoti, ubisi. Sithatha amaprotheni amabili asele, siwagqeke phezu kwe-grater, siwahlanganise ngamazambane, futhi nawo ahlanganisa imayonnaise. Amaqanda e-Yolk ahlobisa ubuso be-classic "Mimosa".
Iresiphi yesaladi "Mimosa" ngenhlanzi ukudla okusemathinini kanye noshizi
Izithako:
- ushizi owenziwe - 200 g;
- anyanisi - 0.5 ama;
- i-saury ekheniwe - ibhodlela elingu-1;
- amaqanda inkukhu - izingcezu ezintathu;
- amafutha yemifino - 1 tbsp. isipuni;
- I-fat mayonnaise - 280 g.
Ukulungiselela
I-anyanisi eqoshwe kahle-eqoshwe kahle, isatshalaliswa ngokulinganayo phansi kwesitsha seladi bese ithululela amafutha amancane. Sika izingcezu ze-saury zibe yizingxenye ezimbili bese ukhishwa, nakuba ulula, kodwa u-ridge okungadingekile. Vula inhlanzi ibe yizingcezu ezincane, isakaze emnseni bese wenza umshini wezimayonnaise kuphakeji elithambile. Njengokweshizi, ungathatha amaphakethe ambalwa we ushizi "oluseRussia" olucutshungulwayo, esilugubha nge-grater elihle bese senza ungqimba olulandelayo lwawo. Simboza ushizi nge imayonnaise ngendlela efanayo nokudla okusemathinini. Sihlukanisa amaqanda zibe izikhupha namaprotheni. Uhlaka olunamanzi lwe-protini futhi ululungise kahle. Futhi manje ku-grater encane sigcwalisa isaladi ngendwangu yamaqanda amaqanda.
I-Mimosa isaladi ngezinhlanzi ezinamathanga kanye nelayisi
Izithako:
- irayisi abilisiwe - 150 g;
- amaqanda abilisiwe - izingcezu ezingu-3;
- izaqathe abilisiwe - izingcezu ezimbili;
- i-mackerel ekheniwe - ibhodlela eli-1;
- imayonnaise (67%) - iphakethe elilodwa (280 g).
Ukulungiselela
Ingqimba yokuqala yesaladi "iMimosa" isakaze irayisi elibilisiwe futhi libeke imayonnaise ngokunamandla. Okulandelayo, usakaze ungqimba lwezinqathe ezibilisiwe, ugajwe nge-grater ngemigodi emikhulu bese uyimboza ngezingqimba zezimayonnaise. Kusukela phakathi kwezingcezu ze-mackerel, sithatha amathambo amakhulu, bese sishayela imfoloko ngemfoloko. Sisabalalisa eceleni kwesaladi futhi siwugcobe. Kusuka kumaqanda ushiya izikhupha ezimbili, kanti konke okuqoshiwe kuqoshiwe njengendlela elandelayo ye "Mimosa" yethu. Sibeka imayonnaise enamafutha futhi siyimboze ngezikhupha ezigayiwe.