- yeepereyiti ezingavulwanga - 8 iikhilogram
- i-marinade yokuzalisa iipeya - 3.2 Kilogram
- iipulole ezingavulwanga - 8 iikhilogram
- ukuzalisa iiflethi ii-apula - 3.2 kilogram
- iiaples Rajka kunye nama-Chinese - 7 kilogram
- i-marinade yokubhaka iiapulo, ilayisi kunye ne-china - 2.8 kilogram
Ixesha elifanelekileyo kakhulu lokuhlamba iiapulo kunye neepereyi ngoAgasti. Ngeli xesha, iintlobo zasebusika zeepereyitha kunye namaapulo zincinci, kwaye ngoko zomeleleyo, eziyimfuneko yokuvuna. Eyona ndlela ikhethekileyo yeapulo yokukhethwa yiPoland bergamot, kwaye ukusuka kwiipeya - okubizwa ngokuba yiPeriar Pear. Ngokwale recipe uza kufumana iitena ezili-10. Ukulungiselela: Cima ii-apula kunye neepereyitha. Ukuba iziqhamo zinkulu kakhulu, zinqumle kwisiqingatha. Ukuba unqwenela, unokucoca iiapulo kunye namapheya kwesikhumba, susa iziqu kunye neekomityi. Ama-apula aseBlanch ngamanzi abilayo imizuzu emi-5, kunye neepereyithi imizuzu eyi-10. Emva koko, ii-apula kunye neepereya zipholile emanzini abandayo kwaye zifake kwiimbiza. Dlulisa i-marinade yokuzalisa (ubushushu bayo bube ngama-degrees angaphezu kwe-80) kwaye uqalise. Ukuba ukhetha iiplele zeerisi okanye i-china, uwaphelise ngamanzi abilayo imizuzu emithathu, uze upholise ngamanzi abandayo. Iimarinades ezivela kumaapile kunye neepereyi zinokuthi zinyanzeliswe kuphela, kwaye ukusuka kwisithili nakwiTshayina zibukhali kwaye zingagcini. I-pastaurize i-marinades evela kuma-apula kunye neepereyari kwiqondo lokushisa kwama-85 degrees emizuzu engama-25 (kwisiqingatha ilitha okanye itregi yebhodari) kunye nemizuzu engama-35 kwisitya seethathu.
IiNkonzo: 10