Senza isaladi ye-mackerel ekheniwe ngezindlela ezihlukahlukene

Isaladi kusuka kumakhandeni ekheniwe akhishwa njalo okuthakazelisayo kakhulu, okwanelisayo futhi okumnandi kakhulu. Ngendlela, namuhla kunezindlela zokupheka eziningi zokupheka, lapho lo mkhiqizo usetshenziswa khona. Kulesi sihloko, sizokhuluma mayelana nokufinyeleleka nokulula kakhulu.

Senza isaladi yokudla okusemathinini (i-mackerel): "Mimosa"

Iresiphi yalesi sidlo iyaziwa abaningi. Phela, kanye ne- herring ngaphansi kwesigqoko soboya kanye ne-olivier, kuvame ukukhona etafuleni lonyaka omusha. Kodwa uma ungakaze uzame isaladi elinjalo, ngezansi sizochaza ngokuningiliziwe indlela yokulungiselela okusheshayo.

Ngakho, sidinga imikhiqizo elandelayo:

• I-Mackerel ekheniwe - imbiza evamile;
• I-anyanisi isaladi elimnandi - 1 ikhanda eliphakathi;
• Amaqathi amakhulu amasha - ama-2 ama-pcs .;
• Amazambane aphakathi - izilimo eziyizigaxa eziyi-3;
• I-hard hard - cishe 125 g;
• Amaqanda amasha amakhulu - ama-4 ama-PC.;
• Imayonnaise amafutha aphakathi nendawo usawoti olwandle - sebenzisa ngokuqonda.

Ukucubungula kwezithako

Ngaphambi kokulungisa isaladi lama mackerel ekheniwe , zonke izingxenye kumele zicutshungulwe kahle. Okokuqala, inhlanzi kufanele ifakwe esitsheni esijulile futhi ichotshozwe ukuze ivumelane ngokusebentisa imfoloko. Okulandelayo, udinga ukugeza amazambane namaqathe, bese ubilisa emanzini anosawoti ngamaqanda ezinkukhu. Ngemuva kwalokho, lezi zithako kufanele zicolile futhi zihlungwe.

Ngokuqondene nama-anyanisi e-salad, kufanele ahlungwe emanzini futhi aqoshiwe kakhulu ngommese obukhali.

Inqubo yokwakheka

Isaladi kusuka ku-mackerel ekheniwe "Mimosa" yakhiwa kalula futhi imane. Okokuqala, kufanele uthathe ipuleti ebanzi futhi hhayi ejulile futhi ubeke kuzo yonke inhlanzi, echotshozwe esimweni sama-mushy. Okulandelayo ku-mackerel kuyadingeka ukuba ubeke anyanisi ocolile oqoshiwe. Emva kwalokhu, imifino kumele ihlanganiswe ngenye indlela namazambane kanye izaqathe. Ngesikhathi esifanayo, kufanele bagxilwe kwi-grater encane. Ngokufanayo ngendlela efanayo kuyadingeka ukucubungula amaqanda amhlophe. Kumele kufakwe kwi-izaqathe. Okulandelayo kulandela ungqimba weshizi ogayiwe.

Kumele kuqashelwe ukuthi yonke imikhiqizo engenhla kufanele imiswe ngokugcwele ngenani lemayonnaise ephakathi. Okokugcina, isaladi kufanele ihlanganiswe ngobuningi obukhulu bezikhupha zeqanda.

Ungakhonza kanjani izivakashi ezimenywe?

Ngemuva kwezingubo zokugcina zelineni ephuzi kuzothola isaladi lama-mackerel ekheniwe, kumele kufakwe ngokushesha esiqandisini. Ngamahora ambalwa, yonke imikhiqizo ebekwe yona iyothola imayonnaise, okuzokwenza isidlo sibe mnandi nakakhulu. Ngaphambi kokukhonza, ukukhanya okwesibhakabhaka okukhanyayo kwalesi isaladi kufanele kuhlotshwe ngamaqabunga e-parsley eluhlaza. Bon appetit!

Isaladi yenhlanzi ekheniwe "Mackerel" ne-apula elimnandi

Ayikho imiphefumulo enesibindi esinqumayo ukuhlanganisa izitsha ezinjalo njengezinhlanzi ezinamathanga kanye ne-apula. Futhi kuyize. Emva kwakho konke, naphezu kokungajwayelekile kwezimbangi ezisemqoka, isaladi esethuliwe kuyamangalisa futhi iyathandeka ngokumangalisa. Zama ukuzipheka wena, futhi uzozibona.

Ngakho-ke, ukwenza isaladi ye-mackerel eqoshiwe ne-apula, sidinga:

• Amaqathi wesayizi enkulu - 1 pc.;
• I-Mackerel ifakwe emanzini - imbiza evamile;
• Amaqanda inkukhu fresh - ama-4 ama-pcs.;
• Apple fresh sweet sweet and omuncu ezinkulu - 1 pc.;
• Ushizi kunzima - cishe i-100 g;
• Ukhilimu omuncu noma imayonnaise ephezulu-sebenzisa ngokuqonda;
• I-iodised salt, kanye ne-pepper - sebenzisa ukunambitha;
• Imifino emisha - ukusetshenziswa komhlobiso.

Ukulungiselela Izingxenye

I-mackerel ekheniwe yesaladi elinjalo kufanele ithengwe ku-butter broth. Kanye nalo, inhlanzi enomsindo futhi kuyadingeka ukuba uhlanganise ngemfoloko esitsheni esijulile. Kudingeka futhi ukuthi ugeze isanqante ngokwawo bese ubilise ngamanzi usawoti kanye namaqanda. Ngokuqondene ne-apula elimnandi nelomuncu, kufanele lihlanzwe, lihlanzwe ibhokisi lembewu kanye ne-peel.

Ukwakheka kwesaladi

Ukwenza isidlo esinjalo, udinga ukuthatha indandatho yokubumba, uyibeke epulatifeni eliphambene, bese uhlukile ukhipha ama-mackerel asekheniwe, izikhupha zamaqanda ezigayiwe, ngokufanayo uhlolwe izaqathe, ama-apula kanye noshizi onzima. Kulesi simo, zonke izingqimba kumele zigcotshwe ngezimayonnaise eziningi. Ekuphetheni, isaladi kufanele ihlanganiswe ne-crumb eyenziwe ngamaqanda amaqanda.

Lapho indandatho yokubunjwa igcwele ngokuphelele, kufanele isuswe ngokucophelela, ngaphandle kokulimaza ubuqotho besitsha.

Ungakhonza kanjani etafuleni lokugubha?

Ngemuva kokusungulwa kwama-saladi ahlukaniswe ama-mackerel nama-apula, kumele afakwe efrijini isikhathi esithile. Okulandelayo, isidlo kufanele sihlotshwe ngamakhambi aqoshiwe futhi ngokushesha sikhonze izivakashi ezimenywe.

Ngandlela-thile, abanye abesifazana bangezela ngaphezu anyanisi kule saladi. Asincoma lokhu, njengoba kuhlangene kabi nama-apula.