Ukupheka isaladi yesimmosa yanamhlanje

Kubonakala ngathi entsha inokuthiwa ngomvuzo "Mimosa"? Uyaziwa wonke umntu ixesha elide, kuba isitya saqalwa esidlulileyo kwaye sasithandwa kakhulu kumaxesha eSoviet, xa abafazi befuna ukumangalisa iindwendwe zisebenzisa ubuncinane bemveliso.

I-recipe yeklasi kunye nentlanzi ekhonkxiweyo iye yaguqulwa ngokuhamba kwexesha kwiintlobo ezahlukeneyo zezikhetho, ezinye zazo esiza kuzibonisa namhlanje.

Masiqale nge recipe yeklasi

Ziziphi izithako ezifunekayo kunye nendlela yokupheka kakuhle?

• amaqanda abilisiwe
• ibhotela
• intlanzi igcina
• isaphetha
• imayonnaise

Inani lezithako kufuneka lithathwe ngokulinganayo, ukwenzela ukuba izalathisi zifanayo.

1. Amaqanda ubilise, ushizi kunye nebhotile ibhokhwe kwindawo encinci. I-Yolk kunye neeprotheni zihlaziye ngokwahlukileyo. Gcoba i-anyanisi zibe ngamagubhu.
2. Isaladi isetyenziswe kulezo ziqendu:

   1: iiprotheni

   I-2: ushizi obiziweyo

   3-rd: intlanzi, ichithwe ngaphambili ngefoloko kwisitya. Ihlanganiswe ne-mayonnaise.

   4: i-anyanisi

   I-5-th: ibhotela, ityelwa ngamayonnaise

   6-y: izikhupha, zisatshalaliswa ngokusemgangathweni kuwo wonke umgangatho wesaladi. Unokuyihobisa ngamacandelo ambalwa ka-parsley.

Ezininzi zokupheka zokuqala

Ngaphandle kweoli

• intlanzi yamathanga (i-saury) - ibhodlela eli-1
• amazambane, iinqwelo kunye nee-anyanisi - ii-2 pcs nganye.
• amaqanda - ama-4.
• ityuwa kunye nepepper
• imayonnaise

Inkqubo yokupheka

1. Iinqathi neepatati ziyancipha zibe ngamanzi anelisayo kwaye ziphekwe. Senza okufanayo ngamaqanda.
2. Ukuqubuda ngokugqithiseleyo kwaye uthele amanzi abilayo okanye iviniga, ukwenzela ukuba ukrakra okongezelelweyo kuya kushiya.
3. Xa izityalo ziphekwe, zipholisa kwaye zibabambelele kwi-grater. Amaqanda kufuneka ahlukaniswe nezikhupha zeeprotheni aze azihlambele kwiinqanawa ezahlukileyo.
4. Sivula i-can, susa ioli kwaye usike intlanzi kwifoloko.
5. Ngoku makhe siqale ukugqoka isaladi. Kungcono ukusebenzisa isidlo esicacileyo esicacileyo ukwenzela ukuba iindwendwe zikwazi ukujonga ngokuzeleyo zonke izalathisi zesaladi. Uluhlu ngalunye lufakwe i-mayonnaise.
6. Okokuqala ubeke iintlanzi, zize zityhuke iinqwekhwe, izaqathe, iifatata. Siyigubungela ngee-anyanisi kwakhona kunye noqweqwe lwezambatho.
7. Ekubeni umgca wokugqibela uphelelwe i-mayonnaise, kuyimfuneko ukuba uyifake kancinci kwaye ufefe nge-yolk egayiweyo. Udala umhlobiso obomvu wesaladi, ngenxa yeso sitya kunye negama elinjalo.
8. Ukongeza ukuhlobisa isaladi, ubeke kuyo imifuno ebilisiwe ngendlela yeentyatyambo kunye namacembe.

Nge-apula

Uya kufuna iimveliso ezinjalo

• amaqanda inkukhu - ama-3 amaqhosha.
• iifatata - ii-3 ii-pcs.
• ityuwa - 1 tsp.
• i-salmon pinki (igcinwe) - 200 g
• imayonnaise
• ishizi esinzima - 50 g
• i-anyanisi - 100 g
• i-apula - 1 pc.
• iparsley yokuhlobisa

Ukupheka

1. Iipatata namaqanda zipheka
2. Kusuka kwiintlanzi zidibanisa ijusi kwaye uyixoqe ngefoloko
3. Senza iifom ezincinci zisuka kwi-foil. Ukwenza oku, nqunqa imivimbo yesipilisi malunga nobubanzi beentimitha ezimbini uze uwaphambuke.
4. Siya kuzalisa ukubunjwa kwimiqolo emincinci, ukutywina nganye kunye ne-mayonnaise.
5. Intlanzi yokuqala, iifatata kunye anyanisi, ke iiprotheni kunye ne-apula. Uluhlu lokugqibela lubekwa i-yolk, egalelwe kwi-grater.
6. Sisusa iifom kwiqrijini iiyure ezimbini, ukuze isaladi ibonakale kwaye ifane. Emva koko unako ukususa i-foil, uhombise isaladi kunye ne-parsley uze uyisebenzise etafileni.

Nangona kungabikho ezininzi izithako ezidibanisa nentlanzi ekhutshiwe, emva kokuvavanywa okumbalwa, ungenza le saladi eyaziwayo ibe yinto enomdla kwaye engaqhelekanga. Ngokomzekelo, ungasebenzisa amakhowe afotyiweyo okanye ukhukhamba ukuze ungeze ukunambitheka okongeziweyo. Ungasebenzisa kwakhona i-herring endaweni yeentlanzi ezinamathanga, ufefe ngejisi lemon.

Ukuze uzilungiselele ngokuqinisekileyo isaladi elamnandi kakhulu, bukela ividiyo: