Indlela ukupheka esihlwabusayo lecho Bulgarian: iresiphi for isidlo esihlwabusayo ebusika

Ehlobo, lapho Cottages and emakhishini ngokugcwele jika wokuvuna imifino, hhayi ubuhlungu ukukhumbula lecho Bulgarian. Indlela kungaba kuqukathe ezihlukahlukene izithako, kodwa okokuqala utamatisi, upelepele nezinye izinongo kuphela. Ngokungangabazeki, isidlo senzelwe hhayi kuphela ukuze kulondolozwe ubusika. Kungaba nje ingasetshenziswa njengendlela Hlobisa noma usoso esikhundleni inkambo main. Nokho ukuvunwa ebusika siphuthuma ngokwengeziwe.

Lecho e Bulgarian: iresiphi Wabasaqalayo

Inketho elula ukwakha le nokongiwa bendabuko European kuhilela ukusetshenziswa kokuqendwa utamatisi juice. Ngenxa yalesi isithako, inqubo ukupheka lula kakhulu. Kungenxa yalesi sizathu-ke Kunconywa Wabasaqalayo. Ngaphambi ukupheka classical Bulgarian letcho (iresiphi linikezwa ngezansi), umkhuba kangcono lokhu, kulula.

Per ilitha utamatisi juice ukuthatha 60 naphakathi pepper, ushukela ingilazi futhi 9 amaphesenti uviniga, 2 wezipuni usawoti. Ukuze silungiselele letcho ubusika, kubalulekile kusengaphambili inzalo amathini (1 noma 0.5 litre) kanye ikhava. Khona-ke ukugeza pepper, ukuyikhulula kusukela imbewu bese uthathe tincetu Usayizi medium. Ngomqondo onabile, ungakwazi nquma futhi ezincane, kodwa kulokhu ukunambitheka kodwa ayikhanyi kakhulu ngakho.

Isinyathelo esilandelayo - ukulungiselela marinade. I juice utamatisi engeza usawoti, ushukela kanye uviniga, eyilethe ngamathumba. Kwabe sekulandela pepper ukuthumela umpheki, ibangele imizuzu engu-15 (ngezinye izikhathi isikhashana, kufanele kube soft). Imiphumela iba yinhlanganisela yokukhandleka lecho Bulgarian okumnandi futhi elimnandi (iresiphi ngempela silula), okuzokwenza ukunwetshwa ngokuya amabhange kanye ukuvala. Emva lwaluyophola egumbini lokushisa, kufanele ibuyiselwe isitoreji endaweni emnyama cool.

letcho Bulgarian ebusika (indlela classical sokulungiselela)

Njengoba kahle inguqulo yangaphambilini, ungasebenzisa iresiphi more xaka. Per kilogram of pepper (mhlawumbe oluhlaza noma ophuzi), 4 kg azithathe sesivuthiwe (kungaba ngisho kancane phezu-sesivuthiwe) utamatisi kanye nedlanzana parsley oqoshiwe. Kusadingeka usawoti (isipuni), ushukela (2 wezipuni), itheku ambalwa ehamba.

Kufanele uqale ikhasi utamatisi. Ngenxa yale njongo bona Splash amanzi abilayo ke ibekwe emanzini iqhwa, ngemva kwalokho inqubo kuzakwenziwa kakhulu. Ngokulandelayo, uhlanze pepper, asuse Isiqu futhi ususe imbewu. Imifino uthathe cubes yobukhulu aphakathi nendawo kanye thumba endaweni aluminium ezijulile (noma koqweqwe lwawo) Isitsha 20 imizuzu. Bese wengeza izinongo kanye namakhambi, imenze ngamathumba futhi walala phezu amabhange oyinyumba. Kwalo mkhiqizo etholwe mayelana 4.5 amalitha letcho. Amabhange uvaliwe nabanye futhi wathumela kuJehowashi USB.

lecho Bulgarian: iresiphi kanye izaqathe

Leli akulona zakudala, kodwa kunalokho ukushintshashintsha on isihloko "ngokulondoloza zonke owawungaphansi kwesandla sakhe," kodwa kuvela kuhle esihlwabusayo. 3 kg utamatisi uthathe kg pepper 2 (umbala ayibalulekile lapha), kanye 500 g izaqathi anyanisi. Futhi uzodinga isigamu inkomishi uviniga, inkomishi amafutha yemifino, amagremu 100 ushukela 50 amagremu kasawoti (ungashintsha lemali ukunambitha).

Utamatisi ohlanzekile njengoba kule iresiphi odlule, adabula grinder inyama. Anyanisi kanye izaqathi sihlanza wageza kanye pepper bese ususa imbewu. Okulandelayo utamatisi ochotshoziwe axhunyiwe ngamafutha, usawoti, ushukela kanye alethwe ngamathumba. Khona-ke ukunciphisa ukushisa bese Bilisa marinade imizuzu engu-15 (emva uthele uviniga ukupheka esilinganayo). Phakathi nalesi sikhathi, kudingeka alungiselele ezinye imifino. Pepper uthathe cubes, onion - izindandatho uhhafu, izaqathe kanye utshani ochotshoziwe (kungaba grater).

imifino enososo yanjalo wanezela. Okokuqala iza izaqathe, ngemva kwemizuzu engu-10 - umnsalo ekupheleni (emva kwemizuzu 5) - pepper. Ungqimba kwaphumela is refluxed for isigamu sehora, ibangele ngezikhathi ngalesosikhathi vuneka izimbiza oyinyumba. It kuvela esiphambanweni phakathi lecho futhi Kuban isaladi.