- amakhowe - 1 kilogram
- ityuwa - 50 grams
I-rozhiki enamafutha - oku kuluhlobo oluhle kakhulu lwebusika. Kukho iindlela ezimbini zokususa i-salting rozhikov-kubanda kwaye kubomile. Ubunwele obomvu-amakhowe ahlanzekileyo, kunye ne-salting eyomileyo aqhelekanga ahlambuluke, kodwa ahlambuluke kuphela. Gcina ama-mushroom anetyuwa kwiqondo lokushisa lama-5-6 degrees, kwindawo epholile, enegesi. Iqondo lokushisa akufanele liwele ngaphantsi kwee-0 degrees, ngaphandle koko i-rozhiki iya kuqubuka kwaye ilahlekelwe yi-flavour. Kwiqondo lokushisa elingaphezulu kwe-6 degrees i-rozhiki inokumunca. Xa ukhetha ama-mushroom, qiniseka ukuba ahlala ehlanganiswe nge-brine kwaye uyongeze njengoko kufuneka. Uninzi lukhetha ukotyuwa obomvu ngaphandle kokuncediswa kwexesha kunye neengqungqelo ukufumana ingcamango engakumbi, kodwa ukuba uya kugcina amakhowe atyuwa ehostlini, xa ukhetha i-redheads, faka iphepha lokukhupha phezulu kwi-storage best. Kulo luhlu aluyi kulahleka umbala oqaqambileyo, ngaphambi kokuba u-salting uzalise ngamanzi abilayo imizuzu embalwa uze uyijike kwi-colander. Ukulungiselela: Ukuhlaziya ngokucokisekileyo ukuhlanjululwa ngokucokisekileyo kunye nokucocwa, unqume imilenze. Beka ama-mushroom kwisitya esilungisiweyo kunye neendwangu eziphantsi kweentsimbi ezinamaqondo angama-6-10 cm ubukhulu, uchithe uluhlu ngalunye ngetyuwa. Gubungela umgca ngegubhi enemihlathi, apho ungafaka khona umthwalo onzima. Njengomthwalo ungasebenzisa amatye amakhulu. Xa i-ryzhiki ihleli, unako ukongeza ulwahlulo olutsha lwamakhowe asebenzayo phezulu. I-Ryzhiki iya kuba ilungile kungekudala kuneentsuku ezingama-30-35.
Izinkonzo: 5