Indlela ukulungiselela isanqante caviar ebusika?

I-carrot caviar ebusika ivunwa ngezindlela ezahlukene. Namuhla sizocubungula inguqulo elula, engagcinwa izinyanga ezimbalwa esitolo esibandayo. Ukulungiswa okunjalo kuhle ukudla njengendlela yokudla, futhi futhi ukuyisebenzisa ukudala isangweji esiphundu nesanelisayo.

I-Carrot caviar: iresiphi yokulungiselela okuningiliziwe

Izingxenye zomsebenzi wokusebenza:

• Utamatisi unamathele - ¾ indebe;
• Amaqabunga kaLaurel - izingcezu ezingu-5-7;
• Izaqathe ezinkulu ezinkulu - 1 kg;
• Ibhubhu ama-bul amakhulu - 500 g;
• Amafutha emifino engavamile - iglasi eligcwele elilodwa;
• Umsila omnyama we-Ground - ½ i-dessert spoon;
• Usawoti uphekwe, ushukela ogqamile - engeza ukunambitha;
• I-garlic enkulu - amazinyo angu-2-3 (engeza ukunambitha).

Ukucubungula imifino

I-carrot caviar ebusika ivunwa ngokushesha futhi kalula, uma kuphela imifino emikhulu isetshenziselwa ukudla okunjalo. Ngakho-ke, umkhiqizo oyinhloko udinga ukugeza okuhle, usike isiqalo bese ususa ikhasi, bese ugaye ku-grinder yenyama. Ngokufanayo okufanayo kufanele kwenziwe ngezinhloko ze-anyanisi. Kufanelekile ukuphawula ukuthi awukwazi ukuxhuma kokubili imifino kunoma yikuphi, ngoba kudingeka ukuthi ihlolwe ngokwehlukana.

Zima imifino

Ukuze izaqathe ebusika zilungiselelwe kahle, kufanele uthathe ipanini elijulile noma ibhodlela elihlanganisiwe, bese ufaka kuwo yonke imifino echotshoziwe yase-orange, ½ ingxenye yamafutha yemifino namanzi amancane. Kulesi sakhiwo, umkhiqizo kumele uvimbeke ekuthambekeni. Ngemuva kwaloko, kwenye i-pan othosiwe, u-anyanisi, u-anyanisi asele, utamatisi unamathele, uhlanjululwe ngamanzi abilayo abilayo (1/4 indebe), namaqabunga ama-laurel. Lezi zakhi kufanele ziphekwe imizuzu engu-25, bese uzibeka eziqotweni ezicishiwe, usawoti, pepper, ushukela kanye nama-chives aqoshiwe. Okulandelayo, izithako kufanele zixutshwe kahle futhi zipheke cishe imizuzu engama-6-9.

Isigaba sokugcina ekulungiseleleni ukudla okulula

Njengoba ungabona, isanqante caviar ebusika ulungiselelwe kalula futhi ngokushesha. Uma ungahlose ukugcina isiphuzo esinambithekayo nesiphunga elide kakhulu, ngakho akudingekile ukuba usakaze emathini angenayo. Ukuze wenze lokhu, thatha i-glassware evamile (750 g noma i-0.5), ugeze futhi ume ngokuphelele. Ngemuva kwalokho, izimbiza zidinga ukusabalalisa yonke i-caviar ephekwe ngaphambili, okumele ikhohliwe kuqala emoyeni abandayo.

Ngenxa yokuthi i-caviar isanqante iyogcinwa kuphela esitolo esibandayo okwesikhashana, akusifisi ukuyiqinisa. Kwanele kuphela ukumboza umsebenzi wokusebenza ngepulasitiki noma ingilazi yesilazi futhi uphelele ngokuphelele ekamelweni phakathi nosuku.

Indlela yokukhonza etafuleni ngendlela efanele

I-Caviar kusuka eziqathweni nezinye izithako zizosetshenziswa ezinsukwini ezimbalwa ngemva kokulungiswa kwayo. Lesi sidlo sinconywa ukuba sikhonze ngesidlo sakusihlwa esimweni esisihlile. Ungayidla ngendlela yesaladi yasebusika, engeza ku-goulash ehlukahlukene, ama-gravies noma usebenzise nje isinkwa esisha futhi uyisebenzise njengesihlabathi esiphundu nesiphunga elimnandi. Kuyinto efiselekayo ukugcina okungenalutho endaweni epholile ngaphandle kwezinyanga ezintathu.