Chard du: Fast iresiphi yokutya

chard Swiss (beet igqabi) ekuthiwa yemifuno igqabi ene-green siziinduli emke petioles eqaqambileyo ebomvu. Ibali lakhe iqala kunye Greece kunye neYiputa, apho wayekhona ngokubonakalayo ezinjalo kunye cultured yamandulo. Emva koko ke wabe beetroot. Kwaye Russ chard waye ngenkulungwane ye-11, yaye njengoko ukutya ngoko waqalisa ukuba njengoko iziciko kunye neengcambu ngalo mfuno. Yaye uninzi zonke ukukwazi ukusebenzisa iinxalenye zayo ngokwahlukeneyo negalelo ekuveleni beet iingcambu namagqabi, leyo kuthiwa chard. Zokupheka for it kwiinkulungwane 10 ceba ezahlukeneyo kakhulu.

Kwaye ngoku chard lisetyenziswa casseroles ipasta, sauce, njengokuba nivathise, kwakunye 'isihlobo "isipinatshi yakhe. Ekubeni eli gqabi beet enencasa, kwaye unyango ubushushu akuthethi ukunciphisa umthamo wayo. amagqabi awo zisetyenziswa broths, sauce kunye isuphu. Zazo zifakwa, okunkonkxiweyo, okanye nje isuntswana abilayo uze agcadwe ngendlela efanayo njengoko cauliflower. Kunye amagqabi awo zilondolozwe ngomuncwane, ikhaphetshu wafaka kwenza kubo, idityaniswe isuphu neesaladi. Enye beet chard iiresiphi ukuba zahlukahlukene kakhulu, kakhulu nabalulamileyo. Inokubuyiselwa lula elinywa nebhedi egadini kunye kwaMba. Noko ke, kuya kuba ngunyaka ukunika amagqabi ezinamagqabi, uzele iivithamini kunye neeminerali.

Ngoko ke, umzekelo, ngezithako ifumaneka lula na kuphekwa chard eqhotsiweyo, iresiphi leyo ichazwe ngezantsi. Kwaye kuya kufuneka ukuba:

• beet leaf - 300 g;
• amakhowa - 100 g;
• enye anyanisi;
• oli yemifuno - 3 tbsp. l.;
• iitumato ezimbini;
• ubulawu, ityuwa - akulula.

Okokuqala kufuneka zilifudumeza ipani ngembiza ngeoli wayibeka phezu amakhowa zakhe zakhutshwa, itswele eliluhlaza. A yosiwe ezi imifuno kufuneka Sekukancinane. Okwangoku, kufuneka ahlambe ndiyitshise le isipinatshi, ngoko usike coarsely kwaye ukongeza makhowa kunye namatswele. Koko konke oku kufuneka ugalele ityuwa, inkathazeko kunye Qhotsa malunga okomzuzu. Ke imixholo ipani ngembiza siyasuswa sibekwe ecaleni kunye isihlalo obekwe kubini isiqingatha iitumato, wabagawula phantsi kancinane eqhotsiweyo. Ke imixholo ipani ngembiza zingasasazwa epleyitini. Ngoko ngokukhawuleza ulungiselela nowento chard iresiphi ilula kwaye akudingi Arts eliphezulu culinary.

ungakwazi ngokukhawuleza nokulungiselela esinye isitya, ezibandakanya chard Swiss. Iresiphi olulula, kubonakala entle, kodwa macandelo bakhethwa ukuba ukungcamla, umntu onjalo. Nantsi ingoma yakhe ilingane, apho zonke izithako weyele olinganise malunga ayilungelelene;

• eziqwini chard.
• anyanisi;
• riki;
• cream omuncu;
• iqanda;
• pepper;
• oli yemifuno;
• ityuwa.

Mangold isikwe iziqwenga uze uyithabathe, uyipheke emanzini ngetyuwa. Kufuneka nokuba zizikhumba abilayo, ayinike emva ibile uze imizuzu imizuzu elishumi. Ngoko kuyimfuneko ukuba ukulahla ngendlela colander yaye ebanda. Nangona ukuba Andinaxesha, ngoko onokuyenza ngaphandle zokupholisa. Okwangoku, kufuneka isikwe ezimbini iintlobo itswele kunye uqhotse nabo epanini. Emva koko ukongeza chard namakhweba, ngenkqu yayo kubo, kakhulu. Umxube cream ezimuncu, amaqanda, ityuwa nepepile esiphekiweyo eyahlukileyo, kunye nokwakhiwa bayo zingatshintshwa ngendlela efunwa. Emva kokuba izele itswele eqhotsiweyo chard. Iresiphi Kucetyiswa ngakumbi inshorensi nowezojiweyo ngepani ulinde imizuzu emihlanu. Emva koko, esityeni ulungele.