Ukholiliyali lwalunxwemayo olwandle olushushu: i-raznosoly etafileni lethu

Iklabishi ihlala ikhona ekudleni kwethu. Nangona kunjalo, iklabishi emhlophe isetyenziswa kakhulu . Oku kungafanelekanga kwamanye amalungu ale ntsapho. Ikholifula iqulethe ininzi yamavithamini. Xa zilungiswe kakuhle, zigcinwa, kwaye isidlo asihlali nje kuphela, kodwa sinceda. Uluhlaza , uhlambulule ubusika, uyinto efanelekileyo kakhulu yokutya, efanelekileyo neyetafula yokutya. Makhe siqwalasele ezinye zokupheka.

Isidlo seTsar

Ioliflower, i-marinated ebusika, ilungiselelwe ngendlela echazwe ngezantsi, isitya sokumkani esisisigxina. Ukulungiselela kwayo sithatha umlinganiselo weklabishi, i-anyanisi ezimbini, i-pepper ezintathu ezi-sweet, i-10 seeds of pepper, 1.5 iipuni ezikhulu zetyuwa kunye noshukela (ngeyure yegreyi), amaqatha amaninzi eqabana, 50 ml yeviniga 9%

Ikholifulawa eselungisiwe ngokukhawuleza. Sityhalaza amanzi abandayo okwesikhashana. Emva koko uze uwahlule kwi-inflorescences yobukhulu obuphakathi. Emva koko, bathulule ngamanzi abilayo imizuzu eyi-10. Okwangoku, sihlambulule ipilisi kwaye siyinqumle ngamacenge.

Ukuba ubuhle, ungathatha umpompe onemibala. I-anyanisi nayo ihlanjululwe kwaye igalelwe iindandatho. Iibhanki ezilungiselelayo, zibhetele ngaphezu kweyure, kodwa oku akuyona nto. Ngoku sibeka amaqabunga amabini e-laurel kwisitya ngasinye, ii-peppercorns ezimbalwa, anyanisi amancinci kunye namacenge epepper yaseBulgaria. Emva koko wabeka uluhlu lwekholifulawa. Ngaloo ndlela uluhlu loluhlu luze lube lugqityiweyo. Bese uvuthwe kwisitya ngasinye ityuwa enkulu, ushukela uthele iviniga. Thulula umda wamanzi uze uyifake kwindawo ebanda.

Isitya siya kulungela ngosuku, kodwa unokuwuvala ukugcina ixesha elide. Uluhlaza, uhlambulule ubusika, yonke imihla iya kuba yinto enandi kakhulu. Ngoko ke, ukugcinwa kuya kuzuza kuphela.

Uluhlaza kwiitamatato

Le recipe iya kwenza i-cauliflower ecocekileyo kakhulu. I-Sunsets ebusika yenziwa ngexesha lekwindla, ukwenzela ukuba ujongene nencamkelo entle yale mifuno ngexesha lokubanda.

Kuza kuthatha ikhiloji yeklabishi, i-20 grams yetyuwa kunye noshukela, 750 g weetato, isiqingatha sekhasi elincinci le-coriander kunye neenombolo ezimbalwa zepilisi elimnandi. Sifaka ipeni yamanzi emlilweni kwaye songeza kuso i-lemon acid (1 g nganye ngeyure). Sika iklabishi kwi-inflorescences uze uyidibanise ngamanzi abilayo imizuzu emithathu. Emva koko uyitshintshe emanzini abandayo ukugcina umbala omhlophe.

Ngoku siza kuhlangabezana nokuzaliswa kwetamatato. Utamatisi unqunywe kwiindawo kwaye uphephe epanini ngaphantsi kwesiqhekeza ngomlilo omncinci. Emva koko, sibaxhaphaza nge-sieve. Ivela ijusi yetamatato. Yongeza ityuwa, iziqholo kunye noshukela kuyo, ubilise imizuzu emi-2. Gcwalisa i-sauce kwiimbiza. Emva koko, faka iklabishi inetyalised 15 imizuzu. Kodwa awukwazi ukwenza oku ukuba udibanisa iipunipoyi ezi-2 zeviniga kwi-filling. Sifaka izimbiza kwaye sizivumele zipholile. Ululilili, olunxwemeni lwabusika, lugcinwa kwindawo ebanda.

Iklabishi ngamantongomane

Thatha i-700 grams yeklabishi, i-200 g ye-anyanisi, i-30 grams yetyuwa, iipunikidi ezimbini zeviniga kunye ne-100 g yamanuts. Sika iklabishi kwi-inflorescences kunye ne-blanch malunga nemizuzu emi-5. Yongeza kuyo u-anyanisi otywekile kunye negalikhi, iinqoma eziqwengwe, iziqholo. Sidibanisa yonke into size siyifake kumatshini. Yibilise imitha malunga nemizuzu eyi-15 uze uyiqoke.