Indlela yokwenza isaladi yamakhukhamba namaqanda

I-Saladi mhlawumbi enye yeesitya ezithe gqolo. Iyakulungiswa ukususela kwantoni na. Ukuba uthanda abantu abaninzi, uya ku "Kesari" ngenkukhu okanye emfantwini, wonke owaziwa ngokuthi "Olivier" kunye nenkomo okanye ulwimi, kunye nezinye iindlela zokunyuka kwenyama. Ukuba ukhetha ukutya okulula-ke unqande imifuno yonyaka ngokugqoka kwioli yeoli, imifuno kunye neviniga ye-balsam iya kuzalisa ngokugqibeleleyo isidlo sakusihlwa, okanye iya kuba isidlo esizimeleyo xa ufumana ukutya. Ngokomzekelo, isaladi elula yamakhukhamba kunye namaqanda kukuhlanganiswa okumnandi kweemveliso ezisefrijini zonke. Ziyakwazi ukuhlukana njengento yokutya yansuku zonke, kwaye zifake itafile yokutya. Olu nxu lumano olufanelekileyo, njengoko alubandakanyi kuphela iivithamini kunye neemaminerali ezifumaneka kwimifuno, kodwa kunye neeprotheni. Umxholo wekhalori wesitya nawo uphantsi, ngaphandle kokuba ungawuzalisi ngexabiso elikhulu lemayonnaise. Ukuzaliswa ngokupheleleyo kweoli yemifuno okanye ukhilimu omuncu ophantsi. Indlela yokwenza isaladi yamakhukhamba kunye namaqanda, kunye nokutshintsha kwesi sifo uya kufumana kwinqaku lethu. Ngokuqinisekileyo uya kunandipha lo nxube olutsha, kwaye mhlawumbi kuya kuba yinto endiyithandayo ekudleni. Lungisa isaladi ngokukhawuleza kwaye ngokukhawuleza, kuba ukusika imifuno kunye namaqanda okupheka akuthathi ixesha elide. Ngoko, masiqale.

Lungisa isaladi yamakhukhamba namaqanda

Ingxenye enkulu yalesi sidlo uya kuyidinga:

- amaqanda ama-3 abilisiwe;

- 50-70 g yeshizi enzima (ungathatha iParmesan);

- 1 ikhukhamba enkulu enomhlaza oluhlaza;
Ityuwa kunye ne-mayonnaise encinane.

Lungisa izithako, oza kudibanisa kwisaladi. Ikhukhamba elitsha, iqanda neeshizi zinokuxutywa kwi-grater enkulu okanye ihlulwe. Hlanganisa omnye nomnye, yongeza ityuwa, ufafaze umnyama omnyama kunye nexesha kunye ne-mayonnaise. Ukuba ukhetha i-calorie-elula ingcamango yesitya, ngoko endaweni yokuqhelekileyo, unokongeza i-mayonnaise encinci yeoli, ukhilimu omuncu okanye i-salad yonyaka kunye neoli yohlaza. Yonke into ilungile. Ukuqwalasela ixesha lokupheka amaqanda, uya kufuna kuphela imizuzu engama-20 ukusuka ekuqaleni kokupheka uze ufumane isaladi ehlwabisayo kwaye ehlaziyayo. Ngendlela, ebusika, endaweni yamakhukhamba amasha, unokongeza isetyu okanye i-pickled. Isaladi yamakhukhamba kunye namaqanda kunokuba yintlanzi enkulu yokusela kotywala kwitafile.

Ezinye iindlela zokupheka

Ukudibanisa izithako ezibini kunye nezinye iimveliso, uya kuba nesitya esitsha. Makhe sizame ukulungiselela uhlobo olukhethileyo lwesaladi, ungeze khona i-anyanisi eluhlaza. Kuye, thabatha:

- 1-2 ama-ukhukhamba aphelileyo;
- amaqanda amane aphekwe;
- iqela le-anyanisi eluhlaza;
Isiqingatha intloko yeelayiki;
- i-mayonnaise okanye ukhilimu omuncu we-refueling, ityuwa kunye neziqholo (umnyama omnyama).

Kuzo zonke izithako esiqokelela isaladi: ukhukhamba, amaqanda, anyanisi kunye neminye imifuno kufuneka iinqunywe zibe ziincinci ezincinci, zidibene kunye zizaliswe iipowuni ezimbini ze-fat-fat sour-cream (for food version) okanye i-mayonnaise. Ncipha encinane, ufafaze ipepper emnyama uze usebenze. Ezi zokupheka zilula kangangokuthi ziqondwe ngokupheleleyo nayiphi na inkosikazi, kwaye izithako zazo ziyafumaneka ngokuqinisekileyo kuzo zonke iifriji. Bon appetit!