Abaqhiki bebhiya. Musa ukutshintsha izithethe

Ubhiya ngenye yezona ziqhamo ezidumileyo eziphuzo zotywala. Ukhetho olubanzi lweentlobo zokutya okutyiwayo lufumaneka kulolu liselo. Ngokuqhelekileyo bathenga i-crackers ibhiya. Kuyinto ehlwabisayo kwaye engabizi. Iintlobo ezixutywayo zesonka esiqingqiweyo zinokukhethwa ngokubanzi kwezithako zesinambitha - ityhi, kunye nebhekoni, nenkukhu, kunye ne- salmon, caviar, kunye ne-jellyfish nge-horseradish. Zilungiselelwe ngesonka sesonka okanye isonka. Ubunokwenzeka ukuba, ubuncinane kanye, kodwa wacinga ukuba ungenza njani i-suhariki ubhiya ekhaya. Akunanto inzima: nqunka isonka, gazinga, ufafaze nge-seasonings kwaye nantsi i-snack ekulindelwe ixesha elide - abaqhekeza ubhiya. I-recipe yesi sifo esilula, eqinisweni, idlala indima ebalulekileyo, kuba akunakwenzeka ukwenza "njengasevenkile".

Okokuqala, sidinga isonka. Isonka esitsha sinzima kakhulu ukunqumla into emnandi, ngoko ubacele ukuba bakunike "ngezolo". Gweba umkhwa kwaye uqale ukusika. Ubungakanani bentonga, ngokuqinisekileyo, ngumntu ngamnye, kodwa kucetyiswa ukuba unqumle ngaphezu ko-5 mm.

Ukufumana isonka sokugcoba kungcono ukhethe i-oven kunye nokufudumeza kombane. Ngokungafani negesi, ukutshisa i-tray yokubhaka kuninzi efana ne- oven yombane. Beka iinkcazo ezicatshiwe kwiphepha lokubhaka ngendlela engafumani ngayo. Utyuwa ngaphambi kokucima i-croutons yebhiya okanye kungekhona-akubalulekanga. Wonke umntu wenza ngendlela yakhe.

Gcina iliso kwiqondo lokushisa kwe-ovini. Ukuphakama kakhulu kuya kubangela ukuba abaqhiki beerki baya kutholwa emaphethelweni, kodwa baya kuba "banamanci" ngaphakathi. Akunamnandi kakhulu. Kungcono ukwenza ukushisa ngaphantsi kwaye uvumele i-snack ezayo ibe yomile kangcono, kwaye ekugqibeleni idibanise umlawuli weqondo lokushisa ngama-degrees ama-250, ngoko kufanele ukuba wonke unobumba.

Ngexesha lokulungiselelwa kweetytile kungcono ukuguquka ngamanye amaxesha. Bangakwazi ukutshisa ngokukhawuleza, kwaye amalahle angadliwa, akunakuyiphi na umntu oyifunayo. Ukulungiselela kuthatha malunga nemizuzu eyi-10-15. Kwaye konke-thabatha i-rusks kubhiya! I-recipe ye-flavouring kulula ukuyithatha. Cinga ngeendlela ezilula kunye ezinomdla.

1. Ngaphambi kokugcoba kucetyiswa ukuba ufefe isonka esomileyo kunye nomdongwe womhlaba (kulunge ngakumbi), ityuwa kunye nepilisi elula kunye nepilisi emnyama.
2. Lungisa i-tincture. Iigrave ezigongwe, i-dill yomhlaba kunye ne-100 gram yamanzi. Hlanganisa kwaye ugxininise. Ukusabalalisa iicandelo kwi-tray yokubhaka kwaye ululaze i-marinade. Vala i-oven kunye nefry. Imizuzu engama-2-3 ngaphambi kokuphela, vula umnyango we-oven kwaye uvumele izitya zokutya zime. Inkqubo yonke ayithathi ingaphezulu kwemizuzu engama-15.
3. Ukuze unike umdla othakazelisayo, i-tincture equkethe i-cumin, anyanisi kunye nedill isetyenziswe.
4. Ikhetho lenzelwe izonka ezimbini. Kubalulekile ukucoca ii-clove ezi-18-20 zegalikhi kwaye ugaye nge-scabbard. Ugalikhi wongeza i-paprika eyomileyo, ipusili emnyama, i-dill, ityuwa kunye nezinye izinto ezinomileyo. Siphalazela kukho konke malunga ne-150 gram yeoli (i-sunflower, umnquma), xuba. Umxube obangelwayo unxiliswa kwixesha elizayo i-suhariki kubhiya. Konke oku kufakwe kwi-ovini, okufuneka kukhishwe kwi-degrees ezingama-200. Ukucoca malunga nemizuzu engama-15, ixesha lixhomekeke kokubini kwesonka, kunye ne-oven ngokwalo. Yonke imizuzu emihlanu kuyacetyiswa ukuba udibanise ukudibanisa okufanayo.

Ngokuqhelekileyo, ukusetyenziswa kwegalikhi kwiisiksi kuyathandwa kakhulu. Njengoko uyazi, amazinyo akhe aphakamisa ukutya, oko kuthetha ukuba i-suhariki ibhiya iya kufuna ukutya nangaphezulu. Ukufaniswa ngokupheleleyo ne "ivenkile", kuphela ekupheleni kwayo, le mpembelelo ifumaneka ngokusungulwa kweekhemistri. Kwaye thina, njengoko bethetha, sinemveliso yemvelo.

Ngoku, ukwazi ukupheka i-crackers ngenxa yobhiya ekhaya, kuyafaneleka ukuqwalasela into eyodwa kuphela. Ama-croutons ama-Rye apheka lula, kwaye awanqumla angancinci ngaphezu kwesonka esingumhlophe. Kwiimfumba zezonka ezimhlophe kufuneka uzibukele ngokuqhubekayo, njengoko zitshisa ngokukhawuleza. Qaphela. Bon appetit!