Uma ungeke ukwazi ukubalwa ngenani labalandeli bemikhiqizo yemvelaphi yezilwane, ke-ke, ngokuqinisekile, inani lezokupheka ezibucayi kuqoqo lakho lidlule isikhathi eside (noma ngisho namakhulu). Ukuze uphinde uqoqe iqoqo lakho, sizoyithatha, futhi manje, isaladi ephilile ngamakhowe.
Isaladi ngamakhowe kanye ne-asparagusi - iresiphi
Izithako:
- isixuku se-asparagus encane;
- ama-champignon - 85 g;
- Namathisela i-miso - 15 g;
- irayisi irayisi - 25 ml;
- uju - 5 ml;
- amafutha omnqumo - 15 ml;
- amanzi - 15 ml;
- ama-walnut - 30 g.
Ukulungiselela
Ngosizo lomgcini-ummese usike amahlumela amasha okuthiwa i-asparagus anelebhande elide elincane. Uma isisekelo sehlumela sinyene kakhulu, bese usisika, kungenjalo ngeke kube lula ukuhlafuna isaladi elungiselelwe. Manje thatha amakhowe uphinde uwahlanze ekhanda lakho elincane elingaphandle. Kuhlanza, hhayi ukugeza amakhowe, okubhekwa njengendlela eqinisekile yokususa ukungcola okungadingekile, njengoba isakhiwo se-pulp sika-fungus sifana kakhulu nesiponingi futhi sithatha kalula umswakama. Ukuhlanza ama-mushroom ngokucacile nakho kwakubhidliza kahle. Ungesabi ukudla amakhowe aluhlaza, kuyamnandi futhi kuphephile ngokuphelele. Hlanganisa zonke izithako eziyisisekelo ndawonye, ufafaze nge-walnuts bese uqhubeka nokulungisa isaladi yokugqoka. Hlanganisa i-miso noviniga, uju, ibhotela namanzi kuze kufike ummulsion obushelelezi. Thela isaladi yokugqoka bese uhlanganise konke kahle.
Isaladi ngamakhowe anamanzi
Ama-saladi anama-mushroom aqoshiwe ahlelwe kahle angaba nokunambitheka okunomsoco okwedlulele futhi aqukethe izinto ezincane eziwusizo, ngakho-ke iresiphi elandelayo sizokhipha amakhowe ngezandla zethu usebenzisa indlela ecacile.
Izithako:
- amafutha omnqumo - 60 ml;
- iwayini elimhlophe iviniga - 34 ml;
- I-Dijon lwesinaphi - 11 g;
- Oregano omile - 2 g;
- ama-champignon - 160 g;
- cherry utamatisi - 195 g;
- i-parsley entsha.
Ukulungiselela
Uma iminqumo ingasusiwe imbewu, zihlanza, bese usika. Hlanganisa i-bhotela ngeviniga nesinaphi, engeza usawoti kanye ne-oregano, bese ubhaqa ukugqoka nge-whisk. I-sauce ephumela ekuthuleni amakhowe uthathe tincetu ezincane bese uwashiya epholile imizuzu engu-15. Ngemuva kwesikhathi esabiwe, utamatisi, iminqumo nemifino kungangeniswa esaladini. Manje udinga ukunikeza ama-marinade nezinye izithako ezimanzi, shiya isaladi amahora ambalwa efrijini, bese uxuba futhi unambitha.
Isaladi ngamakhowe
Izithako:
I-refueling:
- i-garlic - izinhloko ezimbili;
- iwayini elimhlophe iviniga - 60 ml;
- ijusi kalamula - 15 ml;
- tahini - 18 g;
- amanzi - 15 ml;
- uju - 3 g;
- amafutha omnqumo - 60 ml.
Ukuze isaladi:
- irayisi yasendle - 1 into;
- amanzi 520 ml;
- izinhlamvu zezinyosi - 115 g;
- ama-champignon - 180 g;
- i-peas eluhlaza - 80 g;
- isithombo - ama-4 ama-pcs.
Ukulungiselela
Lungisa isaladi ngokugqoka, ngoba ulungisa ishavini kuya ku-200 ° C bese uyifaka ekhanda lika-garlic. Silinde kuze kube yimilenze ibe yithambile, emva kwalokho sivumela ugarlili lupholile.
Ilayisi iyahlanzwa futhi iphekwe kuze kube sekugcineni. Ngiseduze nonyaka wokupheka wokugcina uketshezi ukunambitha. Amakhowe asethosiwe ngokushesha ngamabhontshisi kanye nama-peas. Hlanganisa nelayisi elifudumele bese ubeka eceleni.
Siyaqhubeka nokubandakanya ukugqoka, ukuxuba ama-clove aqoshiwe abhakabhaka ngeviniga, ijusi lemon, i-tahini, amanzi, uju nosawoti nge-pepper. Thela i-sauce phezu kweladidi bese uyixuba ngezingcezu ezincane zesithombo esisha.
Isaladi ye-mushroom neklabishi
Izithako:
- amakhowe - 300 g;
- ijusi kalamula - 60 ml;
- i-soy sauce - 17 ml;
- ama-clove e-garlic - ama-2 ama-pcs .;
- amafutha omnqumo - 45 ml;
- Iklabishi ebomvu - 150 g;
- i-apula cider uviniga - 30 ml;
- i-yoghurt - 120 ml;
- basil eluhlaza.
Ukulungiselela
I-shin shish amaqabunga eklabishi obomvu nama-mushroom ahlutshiwe. Amakhowe athela amanzi nge-marinade ngesisekelo samanzi kalamula, isobho soysi, ibhotela negalikhi ezithwetshiwe. Engeza iklabishi kumakhowe, uthele wonke uviniga kanye nenkathi noshukela. Ngemva kwamahora amabili, thatha iklabishi eqoshiwe kanye namakhowe nge-yogurt bese uyikhonza etafuleni.