Xa iresiphi yokulungiselela isaladi "iMimosa" yaqulunqwa kwaye ngubani owayengakwazi ukuyibeka ngumbhali wayo. Kwithuba lokuqala isaladi yaqala ukupheka ngee-1970. Silungiselele kuphela iiholide. Izithako ezazisetyenziselwa ukwenza "iMimosa", nangona ngexesha lokuphulukana kwehlabathi lonke kwiSoviet, lingafumaneka kalula kwivenkile yokutya.
Kwi- recipe ye-salad ye- classic, ezi zinto zilandelwayo: iiprotheni kunye nezikhupha zamaqanda aphekiweyo, i-anyanisi, i-cheese enzima, i-salmon kunye ne-mayonnaise. Zonke iinqununu zesaladi zifakwe kwizahlulo kwisitya se-saladi, kwaye uluhlu ngalunye luboshwe nge-mayonnaise. Uluhlu oluphezulu luye lubutywe kwaye lufafazwe ngeqanda leqanda. Emva koko isaladi ithunyelwa kwisiqandisini sokupholisa.
Namhlanje kukho iindlela ezininzi zokupheka isaladi "iMimosa", kwaye ngamnye umsikazi unayo. Ngokuqhelekileyo ezi ndlela zokupheka zithatha ukongezwa kwezithako ezongezelelweyo, umzekelo, iitapile, ilayisi, ii-apulo, i-karoti, ishizi, i-walnuts, ibhotela. Ngexesha elifanayo iinxalenye zemveli zesaladi (intlanzi ekhonkxiweyo, amaqanda, anyanisi kunye neyayonnaise) zikhona nakuphi na iresiphi. Intlanzi ekhunjwayo ingaba neentlobo ezahlukeneyo: i-salmon okanye i-salmon e-pinki, kwaye ingasebenzisa i-cod yamathanga, i-saury, ityhuna. Kwakhona, kwezinye iindlela zokupheka, "iMimosa" isebenzisa inyama ye-crab okanye i-crab stick.
Ngamanye amaxube ahlanjululwa kwi-grater, enqunywe kakuhle okanye exoxwe ngefoloko. Ukutya okusemathinini, xa kuyimfuneko, kukhutshwa emathanjeni kwaye, njengomthetho, waguqa ngefoloko. Ilayisi, amazambane, amaqanda, izaqathe ngaphambi kokubilisa. Ngaliphi umyalelo wokubeka iinqununu, umamkeli ngamnye uyazigqiba. Uninzi lwabafazi abanamava bancomela ukubeka i-anyanisi yentlanzi ukufezekisa intsebenziswano efanelekileyo. Ibhotela inokwenza isantya sesitya sibe mnene.
Ukusabalalisa isaladi kukulungele kwisitya se saladi esobala, i-crystal okanye iglasi. Kule meko, i-layers yeladidi iya kubonakala ibonakale bhetele, eya kukunika ukubonakala okukhangeleka xa kukhonjwe etafileni. Nangona oku akuwona umyalelo onyanzelekileyo. Naliphi na isitya seladi esiluncedo kwiziko lifanelekileyo. Ukwenza kube lula ngakumbi ukulungiselela isaladi kunye nokubeka izicatshulwa, kungcono ukuba isitya sesaladi sibe seplati-phantsi kwaye singabi nzulu.
Njengokwenza iresiphi yeklasi ye "Mimosa", ukulungiswa kwesaladi kulandelayo: uluhlu oluphezulu lugcoba ngeayonnaise kwaye lufafazwe nge-yolk egayiweyo. Le nto iyona nto ephawulekayo yile saladi, eyahlula kwezinye izitya etafileni. Kwakhona, isaladi inokukhenkiswa ngetayilisi, iparsley kunye nokusika imifuno - konke kuxhomekeke kwizakhono zokucoca kunye nengcamango yomphathikazi.
"I-Mimosa" ifanelekile indawo yayo kwitheyibhile yokutya, kwaye ngokuphindaphindiweyo ilungiselelwe ubomi bemihla ngemihla. Isaladi inokupheka ngeveki kunye neentsuku zeveki ukuya kumalungu omndeni. Kwiindawo ezininzi zokutya ungathenga isaladi eyenziwe ngokulungeleyo "Mimosa" kwaye ujabulele i-taste egqibeleleyo yesi sidlo.