I-Adjika ukusuka kwi-parsley ebusika: iindlela eziphambili zokupheka kunye nezinto zokupheka

I-Adjika ipheleleyo iyancedisa inyama, intlanzi, iitapile, izityalo kunye nemifuno ebhaka. Icandelo eliphambili le sauce eliqholiweyo li-garlic, pepper kunye namakhambi, i-hambiso eyenza amanqaku akhethekileyo kwisitya. Umxholo ophezulu weempawu ezixhamlayo zeemveliso nganye ukusuka kwindlela yokuqulunqa ingagcinwa ngokulungiselela i-adzhika ngaphandle kokupheka.

Imbali yokuvela

I-sauce yaqulunqwa ngabelusi base-Abkhazi. I-Adjika ekuguquleleni ithetha "ityuwa". Babesebenzisa okokuqala njengesongezo, esasilungiswa kwisondlo seebhokhwe kunye neemvana. Emva koko, emva kokusela umxube onosawoti, izilwanyana zazifuna ukusela nokutya ngokukhulu. Ngoko, banyuke ngokunyaniseka ubunzima. Ngokuhamba kwexesha, kwi-azhika, iintlobo ezahlukeneyo zemifuno zongezwa ukwandisa umthamo womxube. Emva koko, ityuwa ngelo xesha yayingumnandi kakhulu. Ngaloo ndlela, yagcinwa.

Ukupheka kwi-Adjika

Namhlanje i- Abkhazian cuisine isinika ezininzi iintlobo zokupheka ngokulungiselela i-Adjika. Njengomthetho, umfazi ngamnye wendlu wenza i-seasoning ngokuya kwindlela yakhe, ehambisana nezithethe zamandulo. Kodwa kuyo yonke indawo yeentaba, i-ajika ithetha imidibaniso eyahlukileyo. Ngokomzekelo, eCaucasus - oku kungumsizi okanye i-seasoning, apho ungenza khona i-rasppot ebomvu ne-spicy pepper, ityuwa, iswekile, imifuno enomsila.

I-Adjika neparsley, ilungiselelwe ubusika , iyayiluncedo, kwaye iiresepe zayo ziyafumaneka kwaye zilula. Ukuze ulungiselele i-sauce, kufuneka uthenge zonke izithako ezifunekayo. Emva koko ugaye imifuno kwaye udibanise zonke izithako. Ukusebenzisa ukutya, okuxutywe ngomxube onjalo, unokuphesela ukushisa kwebusika. Emva koko, izhika iqukethe inani elikhulu lamavithamini kunye neemaminerali.

I-Adzhika yemifuno kunye neparsley

Ngoko, namhlanje, ngezihlandlo zokutya okunempilo, ukusetyenziswa kokutya ngokufudumalayo kuya kwimvelaphi. Ukwandisa, umntu unokufumana iindlela zokupheka apho iimveliso zigqityiweyo. I-Adjika neparsley, ngaphandle kokupheka eyenziwe, yenye yazo. Ukulungiselela le sauce, ezi mveliso zilandelayo zifanele zilungiselelwe:

• Utamatisi - 0,4 kg.
• Ii-apulo zeentlobo ezintle - 0.3 kg.
• I-pepper ebomvu (i-chili) - amaqhekeza ama-5.
• I-pepper yaseBulgaria isonka - 0,5 kg.
• I-Garlic - 5 izidumba.
• Iikroti kunye nengcambu ye-parsley - 0.3 kg nganye.
• Isardard lwesardard - 100 gr.
• Iviniga 9% - iipunipoli eziyi-10.
• Utamatisi unamathele kunye netyuwa - iipuniji ezi-2 nganye.

Ukuze u-azhika we-parsley uphumelele ngempumelelo, kufuneka uhambelane neenketho zakho. Uze uhlengahlengise ubukhali ngokungongeza okanye ukususa isilili. Gcina ukhumbule ukuba ngexesha elizayo izhikaza zifuna. Ingcamango yayo ibonakaliswe ngokupheleleyo emva komhla wokupheka.

Ngoko ke, yonke imifuno efunekayo kufuneka ihlanjwe ngokufanelekileyo phantsi kwamanzi asebenzayo, yinqumle ngokufanelekileyo (iziqwenga zingabonakaliswa ngokungafaniyo) kwaye zivumeleke nge-grinder inyama. Ungasebenzisa i-blender. Kodwa ke kukho inokwenzeka ukuba ubungakanani beengqungquthela zomhlaba ziya kuba zikhulu kakhulu.

Emva koko yongeza unobumba lwetamatato kwisininzi esibangelwayo. Izalisa i-ajika egqityiweyo nombala obomvu obonakalayo ukuba utamatisi olutsha alukwazi ukunika. Emva koko, faka iviniga, isardadi kunye netyuwa ukuya kwinqununu. Gxotha uze ushiye iiyure eziliqela. Emva koko sibeka ngaphandle kwezimbiza ezityunjwe ngaphambili, siyazinqinela kwaye sizibeke kwindawo epholileyo.

I-adjika tomato kunye neparsley

I-Adjika ukusuka eparsley, ebusika ngaphandle kokupheka, yindlela enye enhle yokufumana i-sauce esiphundu, eyona mthombo we-micronutrients. Ukukulungisa kufuneka uthenge:

• Iitamatayi ezinomsila - 6 kg.
• Iigali - 500 gr.
• Ubomvu obomvu obomvu - 4 kg.
• Iipilisi ze-Chili - iingcezu ezi-6.
• I-Parsley (herbs) - 500 gr.
• Iviniga 6% - 500 ml.
• Iziqholo (ityuwa, pepper) ukunambitha.

Yonke imifuno elungiselelwe ihlanjwe kwaye isomile. Utamatisi kufuneka unqunywe kwiinqununu okanye kwiindawo ezine. Sisusa iipilisi kwiimbewu kwaye siwahlula kwisiqingatha. I-garlic ikhutshwe kwi-husk, ikhethiweyo ibe ngamaqhezu, kunye ne-parsley. Imifuno nganye iyadluliselwa kwiprogram yenyama, i-blender okanye inkqubo yokutya. Ngomxube obangelwayo, faka i-parsley, iziqholo kunye neviniga, xuba. Siyifake kwiitena kwaye siyithumele endaweni epholileyo. Oku kuzaza nge-parsley (ebusika) yindlela ekhethekileyo yokushiya iphunga lehlobo kunye nokutshisa izitya ngexesha lokubanda.

I-Adjika ebusika (ngaphandle kokupheka) kunye nesilili

Enye yeempendulo zasendulo yilungiselelo le-sauce kunye nokusetyenziswa kwepilisi eshushu. Ukususela kumaxesha amandulo yonke inkqubo yokugaya yenziwa ngelitye elikhethekileyo. Ukutshintshana okunjalo kwakukho kwinqanaba le-Abkhazian, apho umfazi omdala wayelungiselela ukuvuna okunomsoco. Namhlanje, konke ukukrazula kwenziwa ngoncedo lwe-grinder yenyama okanye i-blender, kodwa kwiidolophana ezikude unako ukuhlangabezana namatye amnandi ngephunga elimnandi.

I-recipe ye-music evela kwi-parsley ne-chili elula. Kodwa kufuna ukulungiswa okufutshane. Ukuqinisekisa ukuba i-sauce ine-cookie efunekayo, ipilisi ngaphambi kokukhonza kufuneka ibe yomile okanye i-podvyalit. Ngenxa yoko, inokutshatyalaliswa iintsuku ezimbalwa elangeni. Ukusetyenziswa kwepelepele entsha kunokwenzeka - konke kuxhomekeke kwizinto ezikhethiweyo.

Ngoko, uya kufuneka:

• Iigali - 0,5 kg.
• I-chili pepper - 1 kg.
• Iityuya ezingaphezulu - ¾ indebe.
• Dill kwimbewu.
• Green parsley - 0.3 kg.
• Cilantro liqela.
• Ixesha elithi "Khmeli-Suneli" - iphakheji eli-1.
• I-pinch ye-coriander kunye ne-cumin.

Le setethi yamacandelo yiklasi. Kodwa inokuqulunqwa kunye neziqholo zakho ezizithandayo, izityalo kunye nemifuno ukunambitha. Emva kokuguqulwa kwiparsley kunokupheka naluphi na utshintsho. Ngoko ke, ukuba ungathandi abalandeli abaqinileyo, isiqulatho sivumelekile ukuba sithathe indawo ephambili yepilisi. Imifuno oyikhethayo kufuneka inqunywe, isuse imbewu (oku kubalulekile, kuba inokubangela intlungu ye-azhik), nquma, yongeza imifuno edibeneyo, xuba. Zonke iziqholo zi-fried ngaphambi kokubonakala kwe-hambisi, zigaye kwi-grinder okanye ichithwe kwi-mortar. Zonke izithako zixutywe. Shiya ubunzima ukugxininisa kwiiyure ezimbalwa. Emva koko siyifaka kwisiqulatho esilungisiwe.

Adjika kunye neparsley

Ukuze wenze i-parsley unamathele ukugcina ubusika, kuyimfuneko yokongeza ityuwa kwi-recipe. Yigcine kwisitya esitshaweyo. Kule recipe udinga inani elikhulu le-parsley kunye nensimbi yentsimbi. Zithathwa kumqulu ofanayo, umzekelo, ngesigamu se kilogram. Ukujongana ne-adjika kwakunomdla othakazelisayo, ungathatha iipilisi zembala eyahlukileyo.

Ukuze wenze i-sauce ebukhali, unako ukongeza i-pepper ebabayoyo kwisixa semithandathu ye-peppercorns ephakathi. Ukuba ii-pods zikhulu, ngoko ukusetyenziswa kwemifuno emine kuya kukwanela. Kwakhona, ngendlela, ukongezwa kwe-tomato unamathele - ngenxa ye-extravaganza yongcamango. Unokuyifaka esikhundleni sayo ngesigidi se kilogram yeetamatato ezivuthiweyo kunye neentloko ze-garlic.

Iimifuno zichithwa nge-grinder yenyama okanye i-blender yesandla. Ingxenye yesilayi yeshukela, enye i-spoon yetyuwa kunye nesiqingatha seglasi yeoli ye-sunflower iyancitywa. Zonke zixutywe kakuhle - i-sauce inokusetyenziswa kwitafile. Ukuba usebenzisa le ndlela yokulungiselela, uzakufumana i-azhika epheleleyo kwi-parsley ebusika. Ukupheka akuququzeleli iingcebiso malunga nokunyanga kwe-sauce. Into ephambili ukuyibeka kwiitya zokuthambisa, emva kokufaka ityuwa encinane.

I-Adjika ukusuka kwingcambu ye-parsley

Namhlanje, kukho iindidi ezininzi zokupheka ze-Abkhazian sauce. Oku kunye nezamhika kwiitamatato kunye neparsley, imifuno ehlukahlukeneyo. Kodwa kusekho iresiphi, apho isithako esiyinhloko sisisiseko se- parsley. Iqulethe izithako ezilandelayo:

• I-sweet pepper - 1,5 kg.
• Iigali - 0,5 kg.
• Utamatisi uvuthiwe okanye unamathele - 2 kg okanye 1 litre.
• Ityuwa, iswekile - ukunambitha.
• Umxube wepilisi - whisper.
• Ioli ye-sunflower - iipuniwe ezi-3.

Ngasinye isithako sisisiseko. Yonke into ixutywe, iziqholo kunye nebhotela zongezwa. Emva koko i-azhika eqhotyoshelweyo kufuneka isasaze phezu kweebhanki okanye kwelinye isitya esingenayo kwaye ithunyelwe kwisitoreji okanye kwi-cellar.

Isiphumo

Ukuba kukho i-sauce enhle etafileni, njenge- Abkhazian ajika ukusuka ku-parsley, ngoko umncedisi akayi kuphepha indumiso evela kuzo zonke iindwendwe. Isitya siza kuzalisa ngokugqibeleleyo inyama, intlanzi, imifuno ebhakawayo, iifatata okanye ukutya okusanhlamvu. Ukunambitha umxube ococekileyo kwixesha elibandayo, unako ukukhusela umzimba, kuba zonke iivithamini ezinobomi kunye nezinto ezilandeleleneyo azizange zishiye ijelo ngenxa yonyango olushushu. Ukongezelela, le nkqubela iyindawo ephephile kwaye ayinayo i-preservatives.