Okuyingqayizivele akuyona nje ukunambitheka, kodwa futhi nokwakhiwa kwe-miso pasta. Kuye ngezinhlobonhlobo, unamathisela olunjalo lungalungiswa kusuka ku-soybean kuphela, ukuxuba kwabo ngamabele noma okusanhlamvu yedwa (ilayisi, ibhali). Ngokusekelwe kokubunjwa nobuchwepheshe, okukhiphayo kungaveza umkhiqizo wokungafani okuhlukile, umbala futhi, nakanjani, ukunambitheka. Zama ukuzama le pasta ehlukile ekhaya.
Miso unamathisela - iresiphi
Lungiselela i-miso ukunamathisela ekhaya akulula, kuyinkqubo echitha isikhathi esithatha isikhathi esiningi (i-pasta kufanele ilandele iminyaka emi-5!). Kodwa, ngandlela-thile, uma ungenalo ithuba lokuthenga unamathisele okwenziwe noma ufuna ukuzama, bese uzama iresiphi echazwe ngezansi.
Ukwakhiwa kwezithako kuyinto encane kakhulu, futhi uma kungenayo izinkinga zokuthengwa kwesoya, kungase kube nezinkinga ekufuneni isikhunta esikhethekile, ngenxa yokuthi lezi zibhontshisi ziyovuthwa.
Izithako:
- ubhontshisi we-soya - izinto ezingu-3 ¾;
- amakhowe koji (ibhali) - 2 ½ st ;;
- usawoti - 1 tbsp.
Ukulungiselela
Ngaphambi kokuba ulungiselele i-miso pasta ekhaya, uthele ubhontshisi ngamanzi abandayo bese uwashiya ukuze uvule ubusuku bonke. Vula ubhontshisi be-soy obuvuvukalayo kuze kube lula, ushiye cishe izinkomishi ezimbili zamanzi emva kokupheka. Ubhontshisi obunamafutha okushisa ekamelweni bese ugayela ku-puree. Amazambane ahlambulukile anesisindo esisele, i-mushroom nosawoti. Emva kokuxuba ngokucophelela, faka unamathisela esitsheni esomile nesihlanzekile sepulasitiki, owawufafaza ngaphambili nge isipuni sikasawoti. Thatha izitsha ngokusekelwe ukuthi akufanele zihlale zingenalutho - unamathisela kufanele ugcwalise sonke isikhala samahhala. Vala i-paste ngefilimu yokudla, futhi uyicindezele ngokuqinile ngokumelene nobuso ukuze unciphise ukuxhumana nomoya. Ufafaza ubuso ngosawoti, umboze yonke into nge-lid, bese ubeka isisindo se-kilogram ngesisindo ngaphezulu. Shiya i-pasta ukuzulazula ekamelweni lokushisa. Uma ukulungiselela kuqala ngenkathi efudumele, bese ushiya unamathisela izinyanga eziyisithupha, futhi uma kubanda, bese izinyanga ezingu-10.
Ngesikhathi sokuvutshelwa, ungazami ukuvula isitsha ngokunamathisela kaningi. Ukulungela kufanele kuhlolwe kaningi kunanoma iyiphi enye inyanga, ngaphandle kwalokho izinga lezinamathiselo liyehla kakhulu ngezikhathi ezithile ekuthintaneni nomoya.
Futhi, ngesikhathi sokuguga, ubuso be-paste buyohlanganiswa ne-liquid. Uma lokhu kungenzeki, mane ukwandise umthwalo.
Isosi nge-soy unamisa i-miso
Ngendlela yokwenza i-miso ihlanganise, sikwazi ukuthola ukuthi ngaphezulu, manje ake sixoxe ngemininingwane mayelana nokuthi singayisebenzisa kanjani. Esinye sezidlo ezithandwayo kakhulu kusuka pasta soya yisobho se-miso. Sizolalela ukunakekelwa kwayo ngezansi.
Izithako:
- miso unamathisele - 3 tbsp. izinkezo;
- ushizi tofu - 1 block;
- anyanisi oluhlaza - amaphiko 2-3;
- ukame olwandle olwandle - ama-2-3 ama-pcs.;
- udon noodle - 65 g;
- Amakhowe aseShiitake - 140 g.
Ukulungiselela
Uma usebenzisa amakhowe omisiwe, khona-ke funda kuqala. Gcoba amazambane ahlambulukile bese ufaka ngokushesha, bese uthelelela izitsha ngamanzi alitha, ufake ama-plates ambalwa we-algae bese ulinda kuze kuqale ukushisa. Ngemva, ukunciphisa ukushisa, engeza ama-noodle uphinde upheke uze wenze. Thatha omunye umhluzi, hlaziya i-miso kuwo futhi uwuthulule epanini. Engeza i-tofu bese ukhonza isobho, ufafazwe anyanisi oluhlaza.