- Umgubo wengqolowa - i-Grams ayi-230
- igargarine - 150 grams
- iqanda - 1 iqhekeza
- i-citric acid - 0.5 Izixhobo
- ityuwa - 2,5 Gram
- amanzi - 80 milliliters
- i-caviar iintlanzi - i-100 igramu (inokuthi ithatyathelwe nge-salmon ketu okanye i-salmon -100 g)
- I-Butter - 50 Grams
- ikhukhamba - isiqendu 1
- utamatato - i-1 piece
- i-dill entsha neparsley - - ukunambitha
Emanzini, sitshabalalisa i-citric acid kunye netyuwa. Yongeza iqanda, umgubo uze uxoke inhlama kude udelele, ugqobhele kwisitya, uvale ngengubo kwaye umele imizuzu engama-20 ukuya ku-30. I-margarine igalelwe iinqhezu ezincinci, ifefe ngomgubo (18 g) kwaye udibanise. Beka iargarini kwifriji. Ngoku masibeke inhlama. Uyijikeleze ngendlela yesikwere, phakathi sibeka i-margarine kwaye siyifake ngendlela yemvulophu. Ukucoca itafile ngomgubo uze uqhube inhlama ibe ngxande. Phendukela emacaleni ukuya phakathi kwaye ugobe inhlama kwisiqingatha. Beka inhlama efrijini kwisigamu seyure. Siphuma kwaye siphinda kwakhona. Kwaye kwakhona kufakwa efrijini. Siphinda kwakhona inkqubo. Ukuthintela inhlama ekuphefumuleni ngexesha lokupholisa, ingafakwa ngendwangu emanzi. Xa inhlama isilungile, yifake kwi-cm-cm ye-0.5-cm. Yinqumle amaqebelengwane ngo-4-6 cm nge-notch yesetyhula. Sibeka isahluko samaqebelengwane kwiphepha elixutywe ngamanzi, kwaye ugcoba umgca ngeqanda. Ngesiqingatha esinye, nqunqa phakathi kunye nenotshi encinci kwaye ubeke iindandatho ezenzekelayo kwiigakes ezigcobileyo ukuze imida ihambelane. Lubricate ubuso ngeqanda, ngaphandle kokuchukumisa imida. Bhaka kwii-25-30 imizuzu kwiqondo lokushisa lama-250-260 degrees. Ngaphambi kokukhonza, gcwalisa i caviar nge caviar okanye inhlanzi enetyu (i-chum salmon okanye i-salmon). Ama-volost elungiselelwe afakwe kwisitya, ehlotswe ngebhotela, ukhukhamba, iitamatati imifino.
IiNkonzo: 20 ii-pcs.