Isaladi yaseThailand nge-red caviar
I-riil ibilise, ufake i sieve kunye namanzi abandayo uhlambulule. Ngama cubes amancinci, nqumla i-salmon, amaqanda kunye anyanisi. Konke oku kongeza kwi-rice mix with mayonnaise. Beka isitya ngeqabunga le-lettuce, kwaye ubeke umlinganiselo olungiselelwe kumagqabi. Beka i-caviar ebomvu kuwo wonke umhlaba wesitya esiphekiweyo. Isidlo asiyinto enhle kuphela, kodwa sinomnandi.
Isaladi ene-red caviar (i-Laminated)
Thatha isidlo uze ubeke uluhlu lwe-squid (150 g), ulungele i-mayonnaise. Emva koko umgca we-caviar obomvu (isiqingatha sobunani bebonke). Ngamaqanda angaphezulu apha kwi-grater (isiqingatha) esikhulu, ugcoba ngobuqaqawuli. Emva koko uluhlu lwamazambane kunye noqweqwe lweshizi (lugwetshiwe kwi-grater enkulu), nesahlulo sesibalo, senziwe nge-mayonnaise. Ezi zilandelayo zikhoyo ngendlela efanayo: i-squid, i-mayonnaise, i-caviar, amaqanda, i-mayonnaise, amazambane kunye noshizi, i-mayonnaise. Isidlo esilungileyo sinokuhlobisa ngemifuno kunye ne-yolk ekhukhulayo yeqanda. Ngenxa yoko, i-salad ekhethiweyo e-chic isilungiselelo setafile yokutya, eyaziwa kakhulu.
Isaladi yesahlulo ne-red caviar kwiitartlets
Ukulungiselela ama-tartlets: umgubo (4.5 iikomityi), ushukela (50 g), i-margarine (300 g), i-yolk yolk (ii-3kc.), I-Soda (0.5 ithisipuni, iviniga-drained), ityuwa yokunambitha. Ukugqoka isaladi, uya kufuna i-mayonnaise, exutywe ukhilimu omuncu.
Kwinqwelo yeoli ye-sunflower kufuneka ufune ama-mushroom ama-u-anyanisi. Njengoko le mxube ipholile, yongeza ijusi lemon, u-garlic oqoshiwe kunye nemifino, i-pepper encinane. Yenza yonke into uze uyivumele ihlale imizuzu engama-30. Pheka umxube uze ufake ii-prawn kunye ne-pepper yaseBulgaria. Yongeza ekuzaliseni ubuninzi kwaye udibanise yonke into.
Gubha iargargarini nge swekile kunye neengxowa. Yongeza ityuwa kunye ne-soda ash. Yongeza umgubo uze uxoke inhlama. Utywala i-pie i-molds kwaye ibhaka uze uphekwe kwi-180 degrees.
Kwii-tartlets zibeka isaladi eyenziwe kakuhle kwaye zihobise ngemifuno ebomvu ye-caviar.
Ii-oyster ezine-red caviar kunye ne-sauce ye-champagne
Amaqanda ahlamba kwaye avule ngekrele elibukhali, agcinwe ngeempahla, ukuqokelela amanzi (ijusi yejusi). Emva koko unqumle umsila apho i-oyster ifake kwiqula, susa i-oyster. Geza kakuhle iigobolondo uze uyibeke eceleni.
Ukuze ulungiselele i-sauce, uthele epanini, udlule kwi-shell ye-sieve kwi-shells, kunye nomhluzi weentlanzi kunye ne-champagne. Apho unako ukongeza iziqholo ukuze ulawule. Zonke ezi zibeka kwiibilise kude kube yilapho umthamo we-sauce unciphise ube ngu-300 ml. Emva koko wongeza ukhilimu, uze kwi-thumba. Ama-Oysters asiyeke i-sauce ebilisayo ngeminithi engama-1, uyisuse kwaye uyifake kwindawo efudumele ukuze ipholile.
Gxininisa i-sauce uze uyithulule kwisikhwama, ubuyisele kwimilenze. Kwi-sauce efudumeleyo, ethathwe emlilweni, engeza ibhotela kunye ne-whisk, ukuxubusha ngeke kube yinto efanayo. Yongeza kulo bunzima be-champagne encinane emoyeni yaba ngumsila.
Faka uluhlu lweetyuwa kwisikityu eshushu. Ngetyuwa ukubola (isiqingatha sabo) kwaye ufake kwi-oyster nganye. Ii-Oyster ezineepaki, kwaye ngaphezulu kwepaspoon ye caviar. Isitya sinokuhlobisa ngeendawo eziluhlaza. Esi sidlo sifaneleke ngokufanelekileyo kwietafile zeholide.
Volovany nge caviar
Iipatata ezineebomvu ze-caviar
Ezi izitya ziyamnandi kwaye zintle.
Amaqanda atyhiweyo "Iholide"