Ukugcwalisa ubusika kusuka emifino kungumqondo ohlanganyelwe, ukuhlanganisa zonke izitsha ezingasetshenziswa njengama-sauces, njengesisekelo sezifundo zokuqala, izitsha zangaphandle ezihlukene zenyama kanye nama-saladi esheshayo. Njengomthetho, lokhu kuyinhlanganisela elula yemifino yonyaka, ngokuvamile nge- tomato sauce , okwakhiwa kwayo kuyahlukahluka kuye ngezinhloso ohlela ukuyisebenzisa.
Ukugcwalisa ubusika kusuka emifino nge usawoti
Izithako:
- ikhasi elimnandi - 640 g;
- utamatisi - 830 g;
- izaqathe - 780 g;
- anyanisi - 780 g;
- imifino yedill - 80 g;
- usawoti - 820 g.
Ukulungiselela
Kule-refueling elula kuyokwanela ukugaya yonke imifino ohlwini. Ungasebenzisa i-grater ukulungisa izaqathe, futhi upelepele no-anyanisi kufanele nje baqoshwe ngommese obukhali. Futhi uthathe kahle futhi utamatisi. Chofoza i-dill bese uhlanganisa zonke izithako ezilungiselelwe kanye nosawoti. Spread isikhumba phezu izimbiza scalded, qinisa futhi sigcine esiqandisini. Asikho isidingo sokugcoba izitsha noma ingxube, noma uqoqe amathini wokugcina isitoreji.
Ngaphambi kokuyisebenzisa ezitsheni ezishisayo izitshalo ezilisiwe zilanele ukugcina ndawonye.
Iresiphi yokugqoka imifino yonke ebusika
Izithako:
- utamatisi - 4.8 kg;
- izaqathe - 880 g;
- ikhasi elimnandi - 880 g;
- pepper eshisayo - ukunambitha;
- ama-apula - 1,1 kg;
- i-garlic - 145 g;
- ushukela - 15 g;
- amafutha yemifino - 20 ml;
- i-apula cider uviniga - 20 ml.
Ukulungiselela
Ngemuva kokuqeda imifino nama-apula, udlulise i-grinder yenyama bese uthumela ingxube ukuze uqhube epanini yeqweqwe lwawo koqweqwe lwawo isikhathi eside. Ngemuva kokuba ingxube iphenduke ibe ngumsizi omningi, isizini yayo, engeza ugarlic oqoshiwe, uthele emafutheni ngeviniga bese uqhubeka nokucima ngemva kwesigamu sehora. Sabalalisa umsebenzi wokusebenza emgodini ohlanzekile, ikhava, shiya ukuze inzalo, bese ukhula.
Ukukhonza imifino ebusika ngaphandle kokupheka - iresiphi
Izithako:
- utamatisi - 1,1 kg;
- izaqathe - 680 g;
- ikhasi elimnandi - 680 g;
- anyanisi - 740 g;
- imifino ye-dill ne-parsley - ngo-115 g;
- usawoti - 120 g.
Ukulungiselela
Gwema utamatisi, uwafice bese ubhala ngezinye izinhlobo zemifino. Ubuningi obukhulu obunjengama-puree-afana nawo buxubene nama-herbs aqoshiwe nosawoti, usakazeka phezu kwezimbiza ezikhishwayo futhi uvalwe ngokuqinile ngamabhodlela ase-scalded. I-asidi yemvelo kusuka utamatisi kanye nenani elikhulu likasawoti lizohlinzeka nge-billet "eside" impilo ende.
Ukugcwalisa ubusika kusuka emifino ye-borsch
Okuthandwa kakhulu yi-seasonings yemifino yemifino ebusika. Imbiza yalokhu kugcwaliswa izokulondoloza emahoreni adingekayo ukuhlanza, ukusika nokulungisa yonke izithako zemifino esisekelweni sesobho.
Izithako:
- isithombo sebhitrudi - 1, 6 kg;
- anyanisi - 430 g;
- izaqathe - 840 g;
- utamatisi - 1,1 kg;
- inqwaba yemifino;
- usawoti - 95 g;
- amafutha yemifino - 230 ml;
- uviniga - 135 ml;
- amanzi 430 ml.
Ukulungiselela
Siqala ngokulungiselela imifino: sidonsa izaqathe kanye ne-beetroot ngokuyinhloko, sidonsa utamatisi bese siwahlunga esikhumbeni, sinqume u-anyanisi zibe ngamacube amancane. Okokuqala, sidlula u-anyanisi nama-izaqathi kuze kube yilapho igolide. Sishintsha ingxube yemifino ibe isitsha esihlukile, bese kufika umdwebo wepelepele, othosiwe ngokuzimela. Lapho izingcezu ze-pepper zilulaza, ekusebenzeni okuhlukile kwamafutha gazinga ama-beet nge-addition of a drop of uviniga noshukela. Okulandelayo, sixhuma yonke imifino egcinwe ngaphambilini nge utamatisi, inkathi, isithasiselo ngamakhambi kanye nesobho ngamanzi imizuzu engu-15. Ekugcineni, sithula izinsalela zikaviniga namafutha.