I-Mimosa isaladi - zokupheka ezintsha nezithakazelisayo for snack okumnandi futhi enhle

I-Mimosa isaladi yisidlo esihle futhi esihlwabusayo, esivame ukuvela etafuleni elihle. Ukwakheka kwawo okuyisisekelo akuncane kakhulu futhi kubhajethi kakhulu, okujabulisa kakhulu omama lapho ulungisa imenyu yokugubha. Esikhathini se-classical version, isidlo senziwe ezendatsheni futhi phezulu kunjalo i-yolk e-crumbled.

Indlela yokulungisa isaladi "Mimosa"?

I-Mimosa isaladi yindlela yokuthola yonke indawo, izendlalelo zingashintshwa, zithathelwe ezinye imikhiqizo, kodwa isendlalelo sezinhlanzi sishintsha kaningi.

1. I-saladi yama-classic "Mimosa" nge ushizi isenziwa njalo kusuka ku-saury, kodwa abantu abaningi abayithandi kakhulu futhi ochwepheshe bezocucuza bafaka esikhundleni sezingqimba ngokudla okusemathinini: i-salmon e-pink, i-tuna kanye nama-sprats.
2. Isakhiwo esiyisisekelo njalo sihlanganisa amazambane abilisiwe futhi izaqathe, kepha ngezinye izikhathi lezi zinto zishintshwa irayisi noma ungafaki imifino kanye nosawoti.
3. Njengoba unikezwe ukuthi isici esivelele se-dish siyindawo yokudoba inhlanzi futhi isaladi "isikhala" se-yolk "Mimosa" singase sibonakale singavamile, isibonelo, ngesimo somqulu ngesinkwa se-pita.

I-Mimosa isaladi - iresiphi nge-saury

Isaladi e-Classic "Mimosa" ne-saury ukupheka ayinzima. Izithako eziyinhloko zihlala zikhona, futhi inhlanzi ayikho ebiza kakhulu. Isikhathi esiyinhloko sizosetshenziswa ekulungiseleleni imikhiqizo - amaqanda okupheka, amazambane kanye ne-izaqathe. Izindlalelo zingahle zihlelwe nganoma yisiphi i-oda, phansi ngokuvamile kuvamise inhlanzi, ngoba amafutha asele angakwazi ukukhipha futhi enze isidlo sibe mnene futhi siphuze ..

Izithako:

• i-saury - 1 b.
• iqanda - izingcezu ezintathu;
• ushizi kanzima - 150 g;
• amazambane - izingcezu ezimbili;
• izaqathe - ucezu olulodwa;
• anyanisi - ½ ama-pcs.;
• imayonnaise - 150-200 g.

Ukulungiselela

1. Bilisa amaqanda, amazambane, izaqathe, ikhasi.
2. Gubha ngokwehlukana kwimifino emikhulu ye-grater kanye nama-squirrels.
3. Thela anyanisi ngamanzi abilayo imizuzu engu-20, uthele amanzi.
4. Esikhathini esithambile se-saladi enhle, cindezela i-saury, uchithe amafutha kusengaphambili, ususe amathambo.
5. Spread anyanisi, izaqathe, amazambane, amaprotheni kanye noshizi emigqeni, usakaze ngamunye nge imayonnaise.
6. Qedela ukulungiswa kweladidi "Mimosa", ukuqhuma izikhupha phezulu.

I-Mimosa isaladi ne-salmon ebomvu

Ukulungiselela le isaladi ngu "Mimosa" nge ushizi ocibilikile kanye noswidi we-salmon ekheniwe. Ukunambitheka kwe-snack kuzoba nomnene, okweqabile, ukunambitheka kwe-fishy ngeke kube yinto engathandeki kakhulu njengenguqulo yesilasi. Kusuka iresiphi ungakwazi ukususa ngokuphelele izendwangu zemifino bese wenza isidlo esincane samaminithi, ukunambitheka kwesaladi esenziwe ngomumo kuzoshintsha ngokucacile.

Izithako:

• i-salmon e-pink - 1 b.
• amaqebelengwane angu-curd - ama-2 ama-pcs;
• amaqanda - izingcezu ezintathu;
• imayonnaise - 150-200 g;
• i-dill - 20 g;

Ukulungiselela

1. Amaqanda ubilise, cindezela amaprotheni kwi-grater enkulu.
2. Hlukanisa i-curd ushizi.
3. Beka izendlalelo: i-saumon pink, ushizi, imifino eqoshiwe kanye nama-squirrels, u-promazyvaya wonke umuntu onamayonnaise.
4. Okokugcina, isaladi ngamakhowe "Mimosa" ufafaze nge-yolk crumbled.

I-Mimosa isaladi nebhotela

Akuyona isaladi esithandwa kakhulu, kodwa engenakuphuza "Mimosa" ibhotela lebhotela. Uhlu lwamafutha lwenza isidlo sibe nesithenda esengeziwe, lenezela intsha kuya ukunambitheka. Akuyona ingqayizivele kuyoba yindawo yokutshala imifino enhlobonhlobo, ingaxubaniswa nebhotela elifakwe efriziwe, ngakho-ke ukunambitheka kanye nephunga elimnandi lokudla liyoba lucebile. Ungqimba lwezinhlanzi lungenziwa kunoma iyiphi ukudla okusemathinini, okuthandayo.

Izithako

• inhlanzi ekheniwe - 1 b;
• amazambane - izingcezu ezimbili;
• izaqathe - ucezu olulodwa;
• ushizi kanzima - 150 g;
• anyanisi - ½ ama-pcs.;
• amaqanda - izingcezu ezintathu;
• ibhotela - 50 g;
• imifino - 20 g;
• imayonnaise.

Ukulungiselela

1. Bilisa izaqathe, amaqanda, amazambane.
2. Imifino kanye namaprotheni ngokwehlukana, uthathe u-anyanisi ube ngamacube amancane bese uhamba ngamanzi abilayo imizuzu engu-20.
3. Amafutha afriziwe, grate kwi-grater enkulu uhlanganise nemifino eqoshiwe.
4. Isendlalelo sokuqala sibeka izinhlanzi ezifihliwe, kulandelwa u-anyanisi kanye nemayonnaise.
5. Uhlu lwesibili luzoba ngamafutha ngamakhambi, amaprotheni, futhi abuyele phansi ungqimba ngamayonnaise.
6. Okulandelayo, faka amazambane, izaqathe, ushizi, ugobe ungqimba ngalunye ngemayonnaise.
7. Ukuhlobisa isaladi "Mimosa" enezikhukhula ze-yolk.

I-Mimosa isaladi nelayisi

Abaningikazi besifazane bazama ukwenza izitsha hhayi nje kuphela, kodwa futhi bancane kakhulu ukwakheka kwabo kancane. Isibonelo esihle sokuhlanganiswa kwezithako i- Mimosa isaladi nelayisi nokudla okusemathinini. Kulesi iresiphi, amazambane azoba amahle kakhulu, atshintshe ngempumelelo okusanhlamvu, ezinye izingxenye zingashiywa njengenguqulo yesilasi. Inhlanzi ingenza noma yini: i-saury, i-mackerel, i-salmon noma i-tuna.

Izithako:

• ukudla okusemathinini - 1 b.
• izaqathe - ucezu olulodwa;
• amaqanda - izingcezu ezintathu;
• ilayisi - 100 g;
• i-anyanisi eluhlaza - amaphiko 3-4;
• usawoti, imayonnaise.

Ukulungiselela

1. Pheka izaqathe namaqanda.
2. Pheka kuze kube irayisi elungile emanzini anosawoti.
3. Yenza isiphuzo emigqeni, promazyvaya wonke umuntu nge imayonnaise.
4. Owokuqala uzohamba irayisi, izinhlanzi ezicijiwe kanye anyanisi oqoshiwe, kulandelwe izaqathe ezigayiwe, ama-squirrels kanye noshizi.
5. Phezulu uhlobisa isaladi ngelayisi "Mimosa" enezimpukane ze-yolk.

I-Mimosa isaladi nge-apula

Isaladi engavamile "i-Mimosa" nge-apula kanye noshizi. I-acidity elula izokwenza ukunambitheka kube mnandi, kube okubabayo futhi kuhlanzekile. Ama-apula athatha ubumnandi obuncane, izinhlobo eziluhlaza zasebusika zizohambisana. Emayonnaise, ungakwazi ukwengeza ukhilimu omuncu noma i-yogurt yesiGreki, ngakho-ke isidlo sizothola lula. Ushizi kufanelekile kokubili okuqinile futhi kufaniswe.

Izithako:

• inhlanzi - 1 b.
• amazambane - izingcezu ezimbili;
• antonovka - 1 piece;
• amaqanda - izingcezu ezintathu;
• izaqathe - ucezu olulodwa;
• imayonnaise, ukhilimu omuncu - 100 g.

Ukulungiselela

1. Amaqanda, izaqathe, amazambane abilayo.
2. Imifino, amaprotheni kanye ne-apula, grate kwi-grater enkulu.
3. Yenza izendlalelo, promazyvaya ukhilimu omuncu we-mayonnaise.
4. Eyokuqala iyoba yinhlanzi efihliwe, bese izaqathe, amaprotheni, i-apula kanye noshizi.
5. Hlobisa nge-yolk.

I-Mimosa isaladi ne-tuna

Isaladi esiphundu elimnandi lizophuma "iMimosa ne-tuna ekheniwe." Ngokungafani nezinye izinhlanzi, le nenyama inezinyosi kanye nokunambitheka okuzwakalayo, okuyinto enzima kakhulu ukuyiphanga. Izithako eziyinhloko zingashiywa zingashintshi noma zengeze inamba kumnandi olula. Kulolu cala, ngalolu msebenzi, izitshalo zokupheka zizobhekana kahle.

Izithako:

• i-tuna - 1 b.
• izaqathe - ucezu olulodwa;
• amazambane - izingcezu ezimbili;
• isilimo esidliwayo esinamagatsha anamanzi - ½ isitembu esincane;
• amaqanda - izingcezu ezintathu;
• ushizi kanzima - 150 g;
• imayonnaise.

Ukulungiselela

1. Izaqathe, amazambane, amaqanda abilayo.
2. Inhlanzi ngemfoloko, usakaze isendlalelo sokuqala esidlweni, cwilisa nge imayonnaise.
3. Imifino, amaprotheni kanye noshizi, nquma isilimo esidliwayo esinamagatsha anamanzi nge-cube encane.
4. Spread nganoma yikuphi ukuhlelwa izithako ezichotshoziwe ezendatsheni, ukusakazeka nge imayonnaise.
5. Gcoba nge-yolk crumbled.

I-Mimosa isaladi namazambane

Isaladi ejwayelekile "iMimosa" namazambane kanye ne-izaqathe ingashintshwa, ihlanganiswe nezithako zangempela nezingajwayelekile, isibonelo, esikhundleni senkokhelo evamile yenkukhu ebilisiwe. Ukunambitheka kwesidlo kuzoguquka kakhulu, kepha zonke izivakashi zizothanda ngempela. Kule nkathi, u-anyanisi kungcono ukusebenzisa u-oqoshiwe kuviniga.

Izithako:

• fillet abilisiwe - 150 g;
• anyanisi olwandle - ½ ama-pcs.;
• izaqathe eziphekwe - ucezu olulodwa;
• amazambane efanelwe - ama-2 ama-pcs .;
• ushizi - 150 g;
• amaqanda, abilisiwe-izicucu ezintathu;
• imayonnaise.

Ukulungiselela

1. Sika i-fillet emafayilini, izaqathe, amazambane, ushizi kanye nama-squirrels.
2. Yenza isaladi enezingqimba, usakaze imayonnaise.
3. Okokuqala usakaze inkukhu, ilandelwe u-anyanisi oqoshiwe. Okulandelayo, izithako ezisele kunoma yikuphi ukuhlelwa, ukuphela nge-yolk crumbled.

I-Mimosa isaladi enezinhlanzi ezibomvu

Ukuze wenze ukunambitheka kwesidlo sicebile futhi kusetshenziswe ngokwengeziwe lokhu iresiphi kuzosiza. Isaladi "i-Mimosa" ne- saumoni ingasasa kakhulu, ikakhulukazi kulabo abangathandi inhlanzi ekhontiwe. Inhlanzi enamafutha ifanelana kahle nazo zonke izithako ezingenayo, kodwa ungenza ukubunjwa okuncane, ukususa ngokuphelele izaqathe namazambane.

Izithako:

• i-saumoni - 150 g;
• ushizi kanzima - 150 g;
• amaqanda, abilisiwe kanzima-abilisiwe - ama-2 ama-pcs .;
• anyanisi olwandle - ½ ama-pcs.;
• imayonnaise.

Ukulungiselela

1. Sika i-salmon ibe ngamabhantshi amancane, ushizi nabamhlophe.
2. Spread inhlanzi yokuqala kanye anyanisi oqoshiwe, cwilisa nge imayonnaise.
3. Bese usakaza ushizi, imayonnaise kanye nezikwele.
4. Hlobisa nge-yolk.

I-Mimosa isaladi ngesinkwa se-pita

Okokuqala ngendlela entsha yokwenza isaladi "Mimosa" ngenhlanzi ekheniwe kuzosiza le recipe. Isethi eyisisekelo sezithako kuhlala isigaba esiyingqayizivele, ukukhonza izinguquko zesitsha kuphela. Zonke izithako zisatshalaliswa ngesinkwa se-pita futhi i-appetizer ihlanganiswe ngombhalo. Ngaphambi kokuba uzame ukwelapha, igcinwa esiqandisini cishe cishe ihora, bese uthathe izingxenye.

Izithako:

• inhlanzi - 1 b.
• i-lavash - amaqabunga amabili;
• ushizi - 100 g;
• iqanda - izingcezu ezimbili;
• amazambane - 1 pc.;
• izaqathe - ½ ama-pcs.
• imayonnaise.

Ukulungiselela

1. Amaqanda, amazambane, i-izaqathe thumba kanye ne grate ku-grater enkulu, ushizi ngendlela efanayo.
2. Faka ishidi elilodwa lesinkwa se-pita, usakaze uhla lwezinhlanzi ezifihliwe, kulandelwa ushizi, amaqanda, izaqathe namazambane, ugibele ngamunye ngemayonnaise.
3. Vala ngeshidi lesibini bese ugoqa umqulu oqinile.
4. Thumela umthamo wehora ngehora efrijini.