Ithanga idume ngezinto zalo eziyigugu futhi ithonya elizuzisa emsebenzini wawo wonke amasu omzimba. Kunezindlela eziningi zokupheka ezihlukahlukene zezitsha zempompi, kodwa namhlanje sizokhuluma ngokuhlanganisa imifino nobusi bese siyibhaka kuhhavini. I-recipes ngayinye ehlongozwayo izothola ukwelashwa okunomsoco futhi okuwusizo, ongayithokozela ngekomishi yetiyi elishisayo.
Iphunga ibhaka ngezingcezu kuhhavini nge-honey - iresiphi
Izithako:
- ithanga elisha - 330 g;
- uju liquid ezimbali - 40 g;
- amanzi - 30 ml;
- i-sunflower noma amafutha omnqumo, aphunga - 15-20 ml;
- ushukela - 25 g.
Ukulungiselela
Ngokubhaka kuhhavini, kunconywa ukukhetha ithanga lezinhlanzi ezihlukahlukene. Ngokuqinisekile ngeke kuvezwe ngaphezulu ithenda kanye ne-tastier. Izithelo kufanele zihlanjwe ngaphambi kokupheka, uthathe okokuqala ngesigamu, uthathe imbewu nge-pulp, bese uthatha iziqephu ezincane njengamamitha amabili.
Esitsheni, hlanganisa amanzi, uju, uketshezi lwamanzi kanye ne-sunflower noma amafutha omnqumo ngaphandle kwephunga elimnandi. Uma ufisa, isinamoni encane yomhlaba ingafakwa engxenyeni elandelayo. Thela ingxube elandelwayo yamathanga elanga, efakwe esitsheni sokupheka kuhhavini noma ebhasini lokubhaka, bese ubathumela ukubhaka kudivayisi efuthe kuze kube ngu-185 degrees imizuzu engamashumi ayisihlanu. Imizuzu eyishumi ngaphambi kokuphela kwenkambiso, ufafaze tincetu zempukane phezulu kweshukela bese ukwandisa izinga lokushisa kwehhavini kuya phezulu.
Iphunga ibhaka kuhhavini ngamanothi omuncu nesinamoni yonke
Izithako:
- ithanga elincane - ucezu olulodwa;
- amantongomane okumele akhethe kusuka - 220 g;
- indawo yesinamoni - i-pinch engu-1;
- uju - 160-190 g;
- ijusi kalamula - 20 ml.
Ukulungiselela
Ukuze ubhake ithanga ngokuphelele, khetha izithelo ezincane, ugeze kahle futhi usule. Manje unqume ngokucophelela phezulu kwekhanda nangomgodi oholayo, ususe imbewu bese uhlanza i-spoon ngenyama enomzimba. Amantongomane asomile kuhhavini noma epanini elomile elomile, bese ugayeka emgodini noma ugaye ku-blender. Hlanganisa ubuningi be-walnut noju, isinamoni kanye nejusi lemonisi bese ugcwalisa ubukhulu ngendwangu emathangeni.
Simboza umgodi wethanga nge "lid" esinqunyiwe, faka umkhiqizo ebhokisini lokubhaka, lapho sidlulisela khona amanzi amancane kakhulu, bese sibhakwa ukwelashwa isigamu sehora ngehora lokushisa lika-185 degrees.
Emva kwesignali, shiya ithanga okwamanje isikhashana kuhhavini, bese uhambisa esidlweni futhi ungasebenza.
Iphunga eliphekwe ngama-apula, uju kanye nosawoti omuncu
Izithako:
- ithanga - 850 g;
- ama-apula - 450 g;
- amantongomane noma yikuphi ukukhetha - 40 g;
- isinamoni emhlabathini - 5 g;
- uju - 70 g;
- ukhilimu omuncu - 130 g;
- omisiwe osenamacimbi - 1 ngesandla;
- ibhotela - 55 g;
- izinhlanzi zesinkwa - 35-50 g.
Ukulungiselela
Ngaphambi kokuba uthumele ithanga elibhaka nge-apula, kufanele lihlutshiwe futhi lihlutshiwe, bese ligawulwa libe yi-cubes bese linciphisa kancane kancane epanini lokuthosa nebhotela kanye nenani elincane lamanzi. Ngenkathi ithanga litshiswa, sihlanza ama-apula avela emgodini futhi, uma sifisa, kusuka ezikhumba bese siwasika zibe tincetu ezincane. Siphinde sigcwalise ukugcwaliswa ngokuxuba ukhilimu omuncu ngunyosi, amantongomane aqoshiwe kanye nesinamoni. Amantongomane kumele abe esomisiwe ngaphambili ebhawini lokubhaka kuhhavini noma epanini elomile lokuthosa.
Manje faka ifomu lokugcoba elinamafutha kanye ne-breadcrumbed of the frog, bese ufafaza izicucu zezithelo zomvini ezomileyo bese ubeka ama-apple tincetu phezulu. Siphalazela ukwakheka ngenhlanganisela yoju kanye nosawoti omuncu bese uyithumela ukuyobhaka ekushiseni okungaphezulu kwesigamu sehora.
Lokhu okuhlukile kokuphatha kungase kwenezelwe ngembewu yamathanga, ukuyibeke esikhundleni ngamantongomane, besebenzisa i-yoghurt yemvelo kunokuba ukhilimu omuncu.