I-Soloist yeqela le "Fabrika" uSasha Savelyeva, eneminyaka engama-33 ubudala, unokuziqhayisa ngokulinganayo kwaye uchongiwe ngokufanelekileyo ngongcali kwimicimbi yokutya. Ingxenye yengonyama yokutya kwayo yenziwe yimifuno neziqhamo, apho uSasha epheka iintlobo ezininzi zeesitya. Isiseko somdlalo we-actress senziwe ngamasaladi, isobho semifuno kunye neziqhamo ze-cocktail, ngoko ke ihlobo lixesha elihle kakhulu lokuba anandiphe ininzi yemveliso yemvelo, ephilileyo kunye nephilileyo. Iimbewu ezibuhlunguyo umculi uzama ukuncedisa kunye nequmrhu elingaqhelekanga, elinika isidlo esaziwayo umthunzi omtsha. Kwanele ukutshintsha i-anyanisi eqhelekileyo kunye ne-shallots okanye ubomvu obomvu ukuze ufumane ukuntsonkotheka kweentlobo ezahlukeneyo. U-Sasha akayithandi iikomkom kwaye endaweni yoko usebenzisa i-celery okanye i-fennel, engabongezeleli kuphela kumarada, kodwa nakwazo zokutya zokuqala.
Imifuno-imenyu yemifuno ekhethwa nguSasha Savelyeva
Ukusondeza isobho se-Saveliev unalo uthando olukhethekileyo lwexesha elide. Sekuyisikhathi eside eshintshela kwimifuno yokuqala yemifuno, kwaye isobho sayo yesignina yinto enyanzelekileyo yokutyelela ityelelo lomculi. Umdlali we-actress udla ngokuzithandela i-recipe yesitya sakhe esiyithandayo, esifuna ukunikela kubafundi bethu.
Iresiphi yesobho yemifuno evela kuSasha Savelyeva
Iilitha ezilitha kunye nehafu zifuna enye i-kroti, i-elb e-anyi, i-stalk leek, i-tomato evuthiweyo kunye nepepper enkulu eninzi. Yinqumle imifuno edibeneyo ngamanzi abilayo (ungasebenzisa i-mineral mineral), yongeza isilmentery, fennel, thyme, dill , igalikhi. Ukupheka phezu kobushushu obuphakathi kwimizuzu engama-25 de i-carrot isilungele. Ekupheleni, unokongeza i-spoonful yewayini emanzi emhlophe okanye iviniga emhlophe yewayini, i-soy sauce okanye ityuwa ukuze uzonambitha. I-recipe ingahluka ngokufaka amakhowe, iklabishi okanye utamatisi omisiwe ngosuku. Uluhlu oluhluke ngokupheleleyo lufunyenwe ukuba imifuno i-pre-fried kwi-oyile yemifuno okanye ibhaka kwi-grill. Isidlo sinokutshatyalaliswa kokubili kwifom eshushu kwaye ibanda. Bon appetit!