Ikhekhe nge-sausage

Ngezinye izikhathi kuyadingeka ukupheka okuthile ngokusheshisa, ikakhulukazi uma izivakashi zifike ngokungalindelekile. Sibheka esiqandisini nasemashelufini, futhi kukhona amasoseji, amaqanda, i-kefir, ufulawa, amafutha amancane nemifino.

Ngakho-ke ungenza uphayi olusheshayo nge-sausage. Kusadingeka nje ukuthi badinga amazambane noma iklabishi. Kodwa-ke, zingashintshwa yi-zucchini, i-peas eluhlaza, ubhontshisi obuluhlaza noma into enjalo. Ama-pie okusheshayo, ikakhulukazi kusuka kumasikisi ayengabhekwa njengesidlo esinempilo ikakhulukazi, kodwa abonisa ngokucacile ukupheka kompheki, futhi ngokuvamile ikhono lomuntu ukuxazulula ngokushesha izinkinga zasemakhaya. Ngaphezu kwalokho, lapha kungaba ukusetshenziswa okufanele kwemikhiqizo esele.

I-pie okusheshayo ne-sausage namazambane noma iklabishi ku-kefir

Izithako zenhlama:

Ukulungiselela

Okokuqala silungiselela ukugcwaliswa. I-anyanisi, eqoshwe ngokucophelela, gcina noma gazinga epanini lokuthosa emafutheni. Engeza isobho elizenzela , ngezikhathi eziqoshiwe, neklabishi eqoshiwe. Sizocima phakathi namaminithi angu-8-12. Uma senza amapayipi namazambane, singasebenzisa amazambane aphethwe ngomumo noma amazambane aqoshiwe kakhulu - kulesi simo siwasika kakhulu umzuzu wokugcina, ukuze ungabi mnyama. Ukugcwaliswa kufanele kuphole phansi.

Manje inhlama. Ufulawa kumele u-sieved, engeza izithako ezisele futhi uhlanganise, ungaxuba ngejubane eliphansi. Ungangezela izinongo ezincane ezomile ngenhlama - ukunambitha. Inhlama kufanele ibonakale njengokhilimu omuncu omuncu.

Ngefomu lokubhaka, eligcotshwe ngebhotela noma amanoni, usakaze isigamu inhlama, sibeka kuso ukugxila okuhlile. Phezu kokugcwalisa ngokucophelela usakaze inhlama esele. Bhaka ikhekhe kuhhavini elushisayo ngaphambi kokushisa kuka-180 degrees C cishe imizuzu engaba ngu-40. Sihlola ukulungela nge-toothpick.