I-Salting yeklabishi: iindlela zokupheka
Ityuwa kwi-tomato sauce
Le ndlela ilungele ukuvuna iklabishi ebusika. Iklabishi kufuneka ihlambuluke, ihlanjwe ihlulwe. Emva koko iklabishi ehlanjelweyo iguqulwe ngamanzi abilayo imizuzu embalwa kwaye iphonswe kwi-colander ukuze ikhuphe amanzi. Emva koko, iklabishi igqityiwe emanzini okugcinwa kwangaphambili kwaye igcwele isantya se-tomato eshushu esongezwa kuyo. Kwiimeko ezigqithiseleyo, ungasebenzisa i-tomate puree ehlanjululwayo, kodwa ayikhuthazwa. Emva koko kufuneka udityanise izimbiza ezizaliswe iklabishi kunye nejusi, uze uzigubungele. Ukugqitywa kwamanxiwa kufakwe kwisithambiso, kulungiswe ngokufudumele kwaye kugcinwe kude kube lula. Kwimeko apho ngokukhawuleza i-bhanki ihambile, kufuneka ivule kwaye igutywe yerusi. Emva koko iziqulatho zengcambu kufuneka zihlanjwe, zithululelwe kwakhona ngejusi ebilisiwe kwaye zilungiswe.
Pickling iklabishi kwi-brine i-cine
Kwimeko apho unesiphula lekhukhamba, unako ukukrola iklabishi ngendlela eshushu. Kule ndlela, ungasebenzisa iintloko ezincinci, okanye iklabishi ecosiweyo. Ukuqala amathumba eklabishi, uhlambulule kwaye uhambelane kwibhakethi ye-eamel okanye ipenki. Emva koko iklabishi kufuneka ichithwe nge-brine ebisikiweyo ebilisiwe kwaye ixhomekeke phantsi kwejoka ngenyanga. Kule khukhamba yekhukhamba sele inakho konke okuyidingayo, ngoko ukukhetha iklabishi ngale ndlela akusayi kufuna nto.
Indlela "iSpaghetti"
Le ndlela ilungile kuba amaqabunga aphezulu eklabishi akufanele alahlekelwe, kuba ngamaxesha amaninzi, asebenziswanga ukukhetha. Amaqabunga aphezulu kufuneka asuswe, ahlambuluke aze avumele ixesha ukuba litshintshwe. Okwangoku, iinqwelo zihlambulukile, zihlanjululwe zihluthwe kwi-grater. Emva koko, i-brine ikulungele: iipunipoyi ezimbini zetyuwa (kungekhona iodidi) nganye ilitha yamanzi.
Amaqabunga eklabishi adinga ukuba agqitywe kwiibhubhu aze adibanwe kwiinqabunga ezincinci. Kwi-basin e-ename, ngaphandle kwe-ramming, sixuba iklabishi ngeeqathe. Emva koko uthele i-brine ukuze igubungele iklabishi, kwaye uyivumele ukuba ibhalele iintsuku ezimbini. Ekupheleni kwesi sihlandlo, iklabishi iyancipha, ngoko kuya kufuneka ukuba iphoswe ngentonga ephothiweyo yamatye kwiindawo ezininzi kwaye igcinwe olunye usuku. Emva koko i-pickle kufuneka ithululelwe kwezinye izitya, yongeza i-tablespoons yeeshukela kwithayitha yamanzi kunye neziqholo ozifunayo, uze uthele i-brine kwakhona kunye neklabishi, gcina usuku uze ulusakaze kwiimbiza ezidliwayo. Injalo iklabishi ingadliwa njengesitya esizimeleyo okanye isidlo esisezantsi ukuya kwiitya zokutya.
Iimfihlelo eziliqela ze-salting efanelekileyo yeklabishi
Ukuncedisa i-salting kungcono ukusebenzisa iinduna ezinkulu zeklabishi, ezincinci zifanelekile ukugcina. Iiklabishi iintlobo ezifanelekileyo zokukhetha: I-Dobrovodskaya, iKharkiv yaseBusika, iMoskovskaya, iMenasa, iRussky Dim, kunye neentlobo zokuqala azifanelekanga.
Inendima ebalulekileyo kwi-salting yeklabishi idlalwe ngokwemiqathango. Ixesha elithandekayo kweziganeko ezinjalo libhekwa njengexesha ukususela ngoSeptemba ukuya kuDisemba - lingaba nje kuba kuba iklabishi ibiza kakhulu. Ngokwekhalenda yenyanga, iklabishi inetyulo inconywa ukuba inyangeni inyanga, kwaye iintsuku ezifanelekileyo ezi ziqwalaselwa ngoMvulo, ngoLwesibili nangesineLwesine. E-Rashiya, kwagqitywa kwiityukishi zetyuwa kunye neqabunga elincinci lokuqala, xa iintloko zaba nzima kwaye "zinyuka".
Ukuze kube lula ukunambitheka, kunyanzelekile ukuba ususe amanqabileyo aphezulu, aluhlaza, angcolileyo kwaye abolileyo. Ngethuba lokuvuthwa kweklabishi, kufuneka ihlaziwe imihla ngemihla ngentonga yamatye, kuze kube yilapho igesi igqiba ukukhutshwa, nto leyo inokuphazamisa ingcamango yeklabishi yakho.