Iingcebiso zokulungiselela isobho kunye neengqungquthela

Kutheni, usebenzisa isethi efanayo yemveliso, omnye umfazi wenyumba uyapheka isobho, kunye nomnye uya kuba nesobho? Amava kunye namava ekhitshini, ngokuqinisekileyo, adlala indima. Kodwa into ephambili kukuqonda ukuba kukho ezinye iimpawu zokupheka izitya zokuqala. Ukuba uyabazi, ngoko unokupheka isobho esingenakulinganiswa, isobho kunye ne-borsch. Iingcebiso zethu zokulungiselela isobho kunye neembatho ziya kuba luncedo kubo bonke abafazi.

Iisobho zibizwa ngokuba yi-dish yokuqala kwaye ayikho ize. Akuncedi kuphela, kodwa ziyanelisa. Sisiphi isidlo esiya kuba ngaphandle kweesobho kunye neengxube? Kukho ezininzi zokupheka kwesobho. Inkosikazi nganye inemfihlelo yakhe kunye neendlela zokupheka. Iisobho zilungiselelwe kunye nobisi, kunye nomhluzi, kunye nesonka se-kvass, kunye neentlobo zemifuno, iziqhamo okanye amajikijolo. Ezona ziqhelekileyo zirephepheni zokulungiselela iisobho, ziphekwe ngomhluzi.

Iingcebiso ngokubanzi zokupheka:

• Ukusika imifuno, sebenzisa kuphela imimese eyisikhali. Iimpawu zokuzikhupha ziza kufaka nje ijusi ukusuka kwimifuno. Ukulahleka kwerisi kuya kubangela utshintsho kwintetho kunye nokutya kokutya.
• Ngokukhawuleza uthele imifuno ngamanzi okanye umhluzi, ukuzalisa i-pan kwi-top, ngoko ugcine amavithamini. Ukuze ugcine amavithamini, gcoba imifuno ibe ngamanzi abilayo okanye umhluzi, uze ugubungele i-pan nge-lid ngexesha lokupheka. Ukuba ubeka emanzini abandayo okanye umhluzi, uze uqale ukufudumala ngokukhawuleza, koko i-vitamin C iya kuphuka ngokukhawuleza.
• Xa upheka, ugweme ukupheka kwesibhakabhaka, ngaphandle koko i-vitamin C kunye namafutha aza kuqala ukuhla. Ubuluhlaza kuphela buya kugcina luhlaza xa ubilisa. Ukuba usebenzisa i-yolk eluhlaza ukuze ulungiselelwe isobho, awukwazi ukufudumala ngaphezu kwama-80 ° C. Iprotheni iyakwazi ukuvala. Kwakhona, ungabilisi xa ulungiselela isitya sokuqala, ukuba ukongeza ukhilimu, ubisi okanye ukhilimu omuncu kuwo.
• Ityuwa izitya zokuqala emva kokuba izithako ezisisiseko ziphekwe. Kodwa iqabunga le-bay kunye nepelepele kufuneka zongezwe ekupheleni kwesobho okanye i-borsch.
• Ukuba usebenzisa inani elikhulu leziqholo ngexesha elifanayo, liza kubonakalisa ukunambitheka komhluzi kunye nemifuno.
• I-dill neparsley kwisitya kufuneka zifakwe ngqo phambi kokukhonza kwitafile.
• Ukuba ngokukhawuleza unamanzi umhluzi, ungasindiswa ngokubilisa irayisi ehlanjwe kuyo, okufuneka kuqala kuqala ifakwe kwi-gauze.
• Umhluzi wokulungiselela ukuzalisa isobho ulungiselelwe ukusuka ekudleni, kwizilwanyana zasemanzini, nakwimifuno yemifuno abayilungiselela kuphela kwimifuno.
• Awukwazi ukugaya imifuno. Oku kuya kuholele ekulahlekeni okukhulu kwamavithamini.
• Gcina isobho ixesha elide alifanelekanga. Emva kweeyure ezintathu ukusuka kwimeko yokulungiselela kwayo ubuninzi beivithamini buncitshiswe phantse ngamaxesha amabini.
• Iinqathi, i-anyanisi kunye ne-parsley akufanele ifakwe epanini kwifomu eluhlaza. Ngethuba lokupheka, ngokukhawuleza, i-flavour of flavour ne-arom ephuphuma. Kuya kuba ngcono xa uqala ukukhanda epanini elitshisiweyo kunye nexabiso elincinane leoli okanye ibhotela. I-Fat ibamba izinto ezinobisi ezifihliweyo. Ngoko uyasindisa zonke iifrigi kwaye uphucule intle yesobho.
• Iidroti kunye neerato zomsulwa zinika isobho umbala ocebileyo nephunga.
• Emva kokuba isobho ikulungele, maye eme malunga nemizuzu eyi-10. Oku kuya kuphucula kuphela inkcazo yayo.

Ngezinye iinkomo izitya zizalisa ngomgubo ocolileyo. Ukwenza oku, galela umgubo kwindawo ephosiweyo kunye neqhekeza elincinci. I-toast kufuneka ibe nexabiso elinganayo leoli, ngelixa liqhuba rhoqo. Awukwazi ukuvumela utshintsho lombala. Ngoko umgubo kufuneka uhlanjululwe ngomhluzi oshushu. Yongeza le yokugqoka kwisobho 10 imizuzu phambi kokuphela kokupheka.

Ngoku ngokutya kweesobho ungafumana iindidi ezinqabileyo kwaye usuqhelile imifuno kunye namakhowe. Ukusebenzisa le mixube, udibanisa imenyu kwaye uququzelele inkqubo yokwenza isobho.

1. Isobho. Ukuze ulungise lo mhluzi, ungafaki u-anyanisi, isilimo esidliwayo esinamagatsha anamanzi, amaqabunga. Zonke iziqholo zivutha nje ukunambitheka kwenqama yenkukhu.
2. Isobho sobisi. Ubilise isobho sebisi epanini elingaphantsi. I-Pasta ebisi ayilungile. Ngoko ke, babilise kuqala emanzini de kube ngumqolo ophekwe, uze upheke ngokushisa okuphantsi ebisi.
3. Isobho sePea. I-pea isobho kufuneka ibe nelavayi. Umhluzi we-pea isobho kuhle ukupheka kwiimbambo zeengulube. Endaweni yezimbambo, unemizuzu engama-10 ngaphambi kokuba ulungele ukongeza kwisobho ekunqunywe kwiikhabhi.
4. Rassolnik. Ngo rassolnik musa ukuzisola izaqathe kunye anyanisi. Kodwa musa ukuwudlula, nokuba. Ngaphandle koko, isobho sinzima kakhulu. Iikhokotshi ze rassolnik zithengwa ngamabhebhu, kwaye kungcono ukutshiza. Enye inkohliso: iifatata kufuneka zongezwe kwiikomkomini zetyuwa. Ngaphandle koko izitatayi ziya kuba nzima.
5. Shchi. Ngaphambi kokuphela kokupheka imizuzu engama-20, kufuneka udibanise imbewu encinci, ihlulwe kwi imbewu yepelepele yaseBulgaria. Baphosa bonke. Baya kusinika intetho ekhethekileyo. Emva kokucima iiplate zingasuswa. Ukuba upheka isobho leklabishi kwiklabishi elimuncu, emva koko emva kweklabishi yokubilisa, ityuwa. Oku kwenziwa ukwenzela ukuba ugweme i-brine.
6. Isobho seMushroom. Ukuze ungayonakalisi isobho, yongeza iibondari ezimbalwa zelamula. Ukuba akukho limon, ungathabatha isipuni se-citric acid.
7. Isobho. Ukuze ufikelele ekukhanyeni komhluzi, yongeza i-anyanisi ngokukhawuleza. Ingxenye yeyure kamva ungayifumana. Ukuze ufumane iphunga, hla nganisa i-parsley eluhlaza, i-dill kunye ne-celery. Beka isobho ngexesha eli-15. Oku kuya kunika imifuno imifuno ekhethekileyo.

Bon appetit!