Enye yezinto zokuqala ohlwini lwezingubo ezizithandayo kusuka kumakhowe kungaba iresiphi yama-chanterelles ku-ukhilimu omuncu - owodwa owakuthandwa kakhulu futhi ovamile esifundeni sethu sokuphatha.
I-chanterelles ethosiwe nekhilimu omuncu - iresiphi
Uma uqala ingxoxo mayelana neresiphi yendabuko ye-chanterelles, uhlu lwalezi izithako luhlanganisa izithako ezinhlanu nje ezilula eziba yiphunga elimnandi elimnandi emaminithini angu-15 kuphela.
Izithako:
- ama-chanterelles - 740 g;
- anyanisi - 320 g;
- amafutha yemifino - 45 ml;
- usawoti - ukunambitha;
- ukhilimu omuncu - 95 g.
Ukulungiselela
Ngaphambi kokulungiselela ama-chanterelles ngesikhilimu omuncu epanini, amakhowe ahlolisisiwe, ngosizo lwebhashishi, ahlanzekile ekunameni udoti, bese ehlanza kahle ngamanzi abandayo. Ngemuva kokumiswa ngokucophelela, ama-chanterelles kufanele ahlukaniswe ama-halves noma i-quarters, noma ahlale ephelele uma isikhunta sincane ngokwanele.
Fry the amakhowe ngamafutha yemifino, uthele lapho beqala ukukhulula liquid ngokweqile. Ukulinda kuze kube yilapho umswakama uphumelela ngokuphelele, uzoba nesikhathi sokusika u-anyanisi. Amakhilogremu ama-anyanisi afakwa kuma-chanterelles kuphela uma i-pan kafry isomile, ngaphandle kwalokho isidlo sizophenduka ibe iphariji elingenakuphuza. Shiya u-anyanisi ukuze unciphise imizuzu engu-4-5, bese uhlanganisa yonke into ngekhilimu omuncu bese uyivumela ukuthi ithole ngamaminithi angu-2-3 ngaphezulu.
Indlela yokupheka ama-chanterelles asetshenziswe ekhilimu omuncu namazambane?
Ngesikhathi esifanayo nama-chanterelles asezinyosi, ungakwazi ukuwapheka nokuwahlobisa. Ekuphumeni uzothola uhlobo lwe- casserole olukwazi ukugcwalisa wonke umndeni.
Izithako:
- amazambane - 1,3 kg;
- chanterelle - 490 g;
- ukhilimu omuncu - 160 g;
- anyanisi - 80 g;
- imifino esisha - ukunambitha.
Ukulungiselela
Hlukanisa amazambane zibe amacwecwe amancane futhi gazinga kuze kube lula ngesigamu se-anyanisi.
Ingxenye yesibili ye-anyanisi ishukela kwelinye i-pan ne-chanterelles. Okokuqala, amakhowe ahlosiwe kuze kube yilapho umswakama uphazamisa ngokuphelele, bese kuthi izindandatho ze-anyanisi zibekwe kuwo. Ukufisa ama-mushroom kuhlanganiswe nosawoti omuncu nomthamo wamanzi (umhluzi) kuze kutholakale isobho. I-sauce eyiphumelayo ihlanganisiwe futhi ihlangene namazambane, ngemva kwalokho isidlo sinamathele ngamakhambi futhi siyakhonza.
Ungabuye uphinde uthole iresiphi yama-chanterelles ku-ukhilimu omuncu ku-multivariate. Ukuze wenze lokhu, ama-mushroom wokuqala no-anyanisi, bese uwabeka amazambane amancane, uwanike obomvu bese uthele ukhilimu omuncu nge-liquid encane. Isitsha sishiywa "Esigubheni" kuze kube yilapho amazambane ekulungele.
Iresiphi yokwenza ama-chanterelles ngo-ukhilimu omuncu
Lobuchwepheshe obuphambili bokupheka eFrance abufaneleki kuphela ngama-chanterelles, kodwa kunoma yikuphi amanye amakhowe. Esihlalweni sakhe, ama-chanterelles ngokwabo abhalwa nge anyanisi, futhi ngaphambi kokwengeza ukhilimu omuncu kanye nosawoti, uthele iwayini bese ushiye ukuze kuqhume. Ngakho ukunambitheka kwesidlo esilungisiwe kuyoba mkhulu kakhulu.
Izithako:
- ibhotela - 75 g;
- anyanisi - 115 g;
- i-garlic - amazinyo amathathu;
- iwayini elimhlophe elimhlophe - 55 ml;
- i-pinch of nutmeg;
- ukhilimu - 85 ml;
- ukhilimu omuncu - 115 g;
- chanterelle - 480 g.
Ukulungiselela
Ngaphambi kokulungiswa okumnandi kwama-chanterelles nge-ukhilimu omuncu, gxuma noma yikuphi udoti, ugeze futhi uvumele ukuba usomile ngokuphelele.
Esikhathini sezinga lokuthosa fry u-anyanisi uhhafu ubophe ngobuningi bebhotela. Uma u-anyanisi usulwa, engeza i-garlic kanye ne-nutrig kuyo, faka amakhowe alungiselelwe futhi gazinga, uvuselele ngezikhathi ezithile, imizuzu engaba ngu-5. Isikhathi sokugcoba ukunambitha, uthele inhlanganisela ukhilimu kanye ukhilimu omuncu bese ushiya i-sauce ukubilisa ekushiseni okuphansi kwamaminithi angu-5 ngaphezulu.