Inhlanganisela yenhlama kanye noshizi sekuyisikhathi eside inqobile i-niche yayo ekuphekeni, ukudla kwamazwe amaningi emhlabeni kubheka amapayipi anjalo njengendabuko. Ngakho-ke, kunezinkulungwane zezinketho zokubhaka okunjalo, nansi ezimbili ezingenangqondo futhi zishesha ukulungisa iresiphi.
Ukubhaka nge-hard and Adyghe ushizi
Izithako:
- ufulawa - 0.6 kg;
- I-Adyghe ushizi - 100 g;
- ushizi kanzima - 100 g;
- imvubelo eyomile - 1 tbsp. isipuni;
- amanzi angu-380 g;
- ukhilimu omuncu - 1 tbsp. isipuni;
- amafutha yemifino - 130 ml;
- iqanda - ucezu olu-1;
- usawoti - 10 g;
- iziqongo ze-beet;
- ibhotela.
Ukulungiselela
Kubalulekile ukufaka amanzi ekushiseni, kwenziwa ngoba endaweni efudumele imvubelo izoqala ukusebenza ngokushesha futhi, ngokufanele, inhlama yakho iyohambelana. Kodwa ungashiseli amanzi ngaphezu kwama-35-40 degrees, ngaphandle kwalokho uzothola umphumela ohlukile, ngoba imvubelo emanzini ashisayo ayotshabalalisa.
Ufulawa kufanele uhlwithwe kusengaphambili, le nqubo izokukusindisa nezinkinga eziningi, njengezinyosi enhlama futhi ngokungena engozini zangena kuyo imfucuza encane. Hlanganisa ufulawa ngemvubelo, usawoti kanye noshukela, bese uhlangana kahle ngezandla. Kodwa-ke ungakwazi ukungena eqanda, futhi emva kokhilimu omuncu, lezi zithako ezimbili zizokwenza inhlama yakho ibe yincinci kakhulu futhi ithenda ngaphezulu. Ngemuva kokuba ulethe ukufana kwenhlama ku-homogeneity ephelele, kufanele uhlole ngokucophelela amanzi amanzi afudumele futhi uqhubeke uxuba. Futhi uphinde uxove inhlama ibe yindawo enkulu ehambisanayo, ungangena isithako esilandelayo, okungukuthi amafutha omifino, futhi manje ungahlanganisi inhlama, kodwa gaya izandla zakho ngaleyo ndlela ulahle zonke izibhamu ezakhiwe. Inhlama ngokwayo kufanele ibe sezingeni eliphezulu.
Manje inhlama ingahlanganiswa futhi ishiywe ihora nehafu, kuze kube yilapho ukwanda kwevolumu kuhhafu. Ngemuva kokwenza ibhola elilingana le-3, uwagcobe ofulawa bese ubeka eceleni isikhathi sokulungiselela ukugqoka. Gwema ushizi okhuni nge-grater grater, futhi i-adygeya ibambe kakhulu kunazo zonke. Phezulu, susa iziqu kusukela ekuqaleni, bese usisika ngezinhlamvu. Bese uxuba izithako zokugcwalisa kanye nefomu okuyingxenye yalesi siyingi ibhola elilingana nelinye lamabhola enhlama. Emva kwalokho, kakade etafuleni noma ebhodini eliguqa, qalisa ukwelula elinye lamabhola enhlama ngezandla zakho, khona-ke udinga ukusebenzisa iphinikhodi yokugcoba, ngoba kuyadingeka ukuba uqhube umqulu kunokuba ube mncane. Manje faka ibhola elenziwe ngokugcwalisa emgqeni wenhlama bese uthatha imiphetho yenhlama uphinde uyifake, njengokungathi wenza i-khinkali. Phuma ikhekhe, ubeke phezulu ebhodini, uphendule ngokuphindaphindiwe ukuqonda izandla zakho. Ngemuva kwalokho, ikhekhe liphekwe imizuzu engu-7-10 kuhhavini elushisayo.
Ukudla okuphephile okupheka okuphekwe ngokupheka nge-suluguni ushizi
Izithako:
- inhlama ivulekile - 0,2 kg;
- I-Suluguni ushizi - 150 g;
- cilantro;
- i-parsley;
- umdwebo;
- i-dill;
- i-garlic eluhlaza;
- anyanisi oluhlaza;
- i-garlic zasendle;
- isipinashi;
- iqanda - ucezu olu-1;
- amafutha yemifino - 60 g;
- usawoti;
- i-pepper;
Ukulungiselela
Uma uthenge inhlama efriziwe, ngokoqobo ngokwemvelo kuncike ekudleni. Futhi ngalesi sikhathi, lungiselela ukugcwaliswa. U-Suluguni uthathe kahle ngomese, ngoba akunakwenzeka ukuwugubha.
Ukubunjwa kokuxuba imifino, yebo, kungashintshwa ngokuthanda, kulungiswa ukunambitheka kwakho. Kumele kunqunywe, kodwa hhayi kahle kakhulu, ngaphambi kokugaya, ukususa ngempela iziqu kusukela ku-chard. Ngemuva kwemifino, shaya iqanda, uthele ushizi nezinongo, kodwa uqaphele ngosawoti, ngoba i-suluguni ingaba usawoti kakhulu, bese nje uyishukumisa kahle. Isikhukhula sivulekile futhi siyingxenye eyodwa, sibuyele emuva emaphethelweni, sibeke ukugcwalisa, simboze ngengxenye yesibili yenhlama, bese nje uhlanganisa izimpande ngezandla. Ikhekhe elinjalo liphekwe kuhhavini kuphela ingxenye yesithathu yehora ekushiseni kwama-degrees angu-180.