Imininingwane yokuthi ungakhathaza kanjani iklabishi ngokushesha futhi enandi ekhaya

Umbuzo wokuthi ungakudla kanjani iklabishi ngokushesha futhi ngendlela enhle, uthanda kuphela uma ufuna ukujabulela imifino enomsoco futhi enempilo emahoreni ambalwa. Phela, eziningi zokupheka zisebenzisa inqubo ende yokubheka (izinsuku ezingu-2-3), okungafani ncamashi necala lethu. Ngakho-ke, ake sicabangele ngokuningiliziwe indlela yokwenza ucezu olumnandi weklabishi omhlophe neminye imifino ngesikhathi esifushane kakhulu.

Indlela yokuklabishi iklabishi ngokushesha futhi ngokujabulisayo: iresiphi yesinyathelo ngesinyathelo

Izingxenye ze-billet (nge-1 kg yemifino):

• Iklabishi elimhlophe - kusuka ku-1 kg (kuye ngokuthi inombolo oyifunayo yokudla okulula);
• Amafutha e-sunflower - 110 ml;
• Izaqathi zesayizi enkulu - ama-3 ama-PC.;
• Isihlabathi soshukela - ingilazi yesihlanu;
• Igalikhi elisha - amazinyo amathathu;
• Usawoti, omkhulu-1 isipuni esikhulu;
• I-9% iviniga yokudlela - izinkezo eziyi-10 ezinkulu;
• Amanzi avamile 500ml.

Ukulungiselela imifino

Ngaphambi kokuba iklabishi ikhiphe isiphuzo futhi isiphundu, kuyadingeka ukuthi uphathe kahle isithako ngasinye esithengiwe. Ukuze wenze lokhu, thatha izaqathe ezisha, zifake bese uzibheka ku-grater enkulu. Okulandelayo, udinga ukukhulula ikhanda elincane leklabishi kusuka emagqabeni aphezulu bese uyinquma ibe utshani omncane omude. Kumele futhi ugibe i-garlic noma uyiqede ngensimbi yokusebenzisa ikhishi.

Ukulungiswa kwe-marinade

Indlela esheshayo yokuklabishi iklabishi idinga ukusetshenziswa kwe-marinade enamakha. Ngempela, kungakanani isikhathi sokulungiswa lokhu okuzolungiswa kuyo kuxhomeke ngokuphelele kulo. Ngenxa yalokhu, kuyadingeka ukuthululela amanzi ahlanzekile epanini, ushukela nosawoti kulo, bese uletha emathumba. Okulandelayo, engeza amafutha we-sunflower no-9% uviniga ketshezi bese ususa ngokushesha ekushiseni.

Ukwenza amabhikethi nokukhethwa

Impendulo yombuzo mayelana nendlela yokukhamba iklabishi ngokushesha futhi ngokumnandi, uzothola kulesi sigaba. Ngakho-ke, kubalulekile ukuthatha koqweqwe lwawo noma i-glassware, ubeke khona izaqathe, ugarlic kanye neklabishi, uhlanganise nabo bese uthele ama-marinade ashisayo. Ukuze uketshezi olumnandi lufake zonke izithako, kunconywa ukuba ucindezele ngokucindezelwa. Kulesi sikhundla, imifino kufanele ibe sezingeni lokushisa kwamahhala amahora angu-6-9. Ngemva kwesikhashana, iklabishi izobe isilungele ngokuphelele. Kuyinto efiselekayo ukuyithumela emathini futhi ukugcina okusele ekamelweni eliqandisayo.

Uma ufuna ukwazi ukuthi okumnandi kanjani ukukhipha izingcezu zeklabishi , kufanele ulandele iresiphi efanayo. Kodwa-ke, kulokhu, imifino esemifino yemifino emifino iyadingeka ukuba ingenwe ngendwangu encane futhi ende, kodwa ibe izingxenye eziningana eziningana. Ngenxa yalokhu, kubalulekile ukususa amaqabunga ahlanganisiwe emkhiqizo, ususe i-fennel nazo zonke iziqu ezinzima. Futhi kulesi sitshalo, ungakwazi ukwengezela ngaphezu kwalokho ukwengeza ama-beet amasha, amaqabunga ama-laurel kanye ne-pepper emnyama ngendlela yama-peas. Lezi zakhi zizonikeza isiphuzo i-flavour ekhethekile, ukunambitha kanye ne-hue enhle ebomvu.

Uma ngemuva kokudla usenayo iklabishi enomsoco ishiye izingcezu, kutuswa ukuba igcinwe esiqandisini esitsheni esivimbelwe amasonto amathathu.