I-Patisson kuhhavini, igcwele imifino nenyama

I-Patisson kuhhavini akuyona nje okumnandi kakhulu, kodwa futhi kuyamangalisa kakhulu. Lesi sidlo sinesidingo sokukhonza noma yikuphi ithebula lokugubha njengesidlo sasemini esiphuthumayo. Kumele kuqashelwe ngokukhethekile ukuthi kungenzeka ukulungisa lo mifino ngezindlela ezihlukahlukene, kodwa sanquma ukucabangela indlela elula kakhulu futhi esheshayo, engadingi ukusetshenziswa kwemikhiqizo ebizayo nangaphandle.

Izitifiketi ezimnandi nezihle, zibhaka kuhhavini

Izithako ezidingekayo zendwangu yemifino :

• Utamatisi obomvu obomvu - 3-4 ama-pcs .;
• I-squash encane - ama-4-5 ama-pcs.;
• Amabhula amakhulu - ama-2 ama-pcs .;
• I-fillet enezikhumba zezinkukhu - 300 g;
• Imayonnaise yokuqukethwe okuphansi kwamafutha - 80 g;
• I-Russian hard cheese - 140 g;
• Amafutha e-sunflower, aphunga - 65 ml;
• Ukwasawoti iodididi hhayi omkhulu - ngokuqonda komuntu siqu;
• Imifino emisha (amahlumela, i-dill), kanye nezinongo kanye nanoma yikuphi ukudlala-ukunambitha.

Ukuqhutshwa kwesithako esiyinhloko

Ukuze wenze i-patisson kuhhavini ngesimo somncane, isidlo esihle, kuhle ukuthenga imifino yamasayizi amancane. Ngemuva kwalokho, badinga ukugeza, ngokunciphisa ikhanda phezulu, bese ususa wonke amathambo kanye nengxenye ye-pulp. Ngenxa yezenzo ezinjalo, kufanele uthole uhlobo lwe "izimbiza."

Inqubo yokucubungula izinkukhu zamabele

I-Patisson kuhhavini ingumnandi kakhulu, uma iphekwe nganoma iyiphi inyama. Sinqume ukusebenzisa ifolishi yethenda ethambile. Kufanele ihlanzwe, ikhululiwe esikhumbeni nasemathanjeni, bese igaqulwa zibe izingcezu ezincane. Ngemuva kwalokho, isifuba kufanele siphuziwe kalula emafutheni omifino, kanye no-anyanisi oqoshiwe, usawoti, ukudlala kanye nomsila womhlabathi.

Ukwakha isidlo

Ngaphambi kokuba ulungiselele i-patisson kuhhavini, kufanele ifakwe izinto zokudla okulungiselelwe ngaphambilini. Ukuze wenze lokhu, kuyadingeka ukuba usike utamatisi ovuthiwe, uwafake emathunjini enkuni othosiwe kanye anyanisi. Khona-ke imifino engavuthiwe kudingeka igcwaliswe ngobuningi obangelwayo, bese isakazwa emayonnaise angaphezulu, ehlanganiswe namakhambi aqoshiwe. Ekugcineni, imikhiqizo kufanele ifafazwe ngesikhizi esinzima futhi ihlanganiswe "nesembozo".

Ukwelashwa okufudumele kwesidlo

Ngemuva kokuthi izilwane ezigcwele inyama zigcwele utamatisi noshizi, kumele zihanjiswe ngokucophelela emgqeni wokubhaka. Okulandelayo, ishidi kumele lifakwe kuhhavini ngemaminithi angu-35. Emva kwalesi sikhathi, isidlo sinconywa ukuthambisa. Ukuze wenze lokhu, kufanele ubambe ummese noma imfoloko.

Indlela yokukhonza etafuleni ngendlela efanele

Ukuqaphela zonke izenzo ezichazwe ukuze udale isidlo, uqinisekile ukwenza imifino enamathele kahle, futhi manje akudingeki ukuba udideke yilokho okwenziwe ngamatokisi kuhhavini.

Ngemuva kokuba imifino enezinyamazane ibe yithambile, idinga ukuthunyelwa kumapuleti okukhonza, ukuvula "ama-caps" bese ukhonza izivakashi ngesimo esishisayo. Futhi, ekudleni okunomsoco okunjalo, kunconywa ukuba ulethe isinkwa sikakolweni, imifino emisha kanye noshukela oshisayo (uma ufisa). Bon appetit!