Indlela yokupheka i-julienne?

Uyazi ukuthi yiJ juenne nokuthi uyayipheka kanjani? Yebo, uma umbuzo wesibili ovela kumama wendlu engabangeli ubunzima, khona-ke uma uzwa impendulo kokuqala, cishe uzomangala kakhulu. Ekuphekeni, leli gama libhekisela ekuhlanzeni okubandayo (ukucubungula) kwemifino, ehloselwe amasoso noma isobho. Inikeza ukuvumelana okubambile futhi ngokusheshisa kakhulu ukulungela isidlo. Manje uyazi ukuthi yiJ juenne. Isaladi, eyenziwa ngemifino encane elicucile, yilo nje igama. Futhi uma uwabeka esitsheni sokuqala, kufanele ubizwa ngokuthi isobho-julienne.

Kodwa ngokudla ukudla okuseRashiya naseRussia, ukuze ubuke konke okusemhlabeni. Ochwepheshe bethu beCulinary abacabangi ngokucophelela indlela yokulungisa iJ juenne, ngoba bayazi kahle ukuthi kusho isidlo samakhowe, inyama noma imifino, ebhakabhakeni noma ukhilimu omuncu futhi bakhonza ngokushisa. Ngesikhathi samanje, lapho ukhetha izithako, umcabango wokupheka awunqunyelwe ikakhulukazi. Abanye babo bayakwazi ngisho nokupheka i-julien nezilwane zasolwandle.

Kunoma yikuphi, abendlukazi abangenalwazi bazoba nesithakazelo sokufunda izimfihlo zabasebenzi abangasebenzisa ngokuphepha ekhishini. Futhi umbuzo wokuthi ungayilungisa kanjani i-julienne, bese umane nje ungavuki.

Ngakho-ke, kunoma yikuphi, imifino (imifino yezimpande, i-zucchini, ithanga) kufanele ihlukaniswe, kodwa, njenge-anyanisi, utamatisi. Uma uthatha amakhowe, kungcono ukunikeza okuthandayo kuma-mushroom noma kumhlophe. Lokhu kuyindlela engcono kakhulu. Nakuba kungenzeka ukusebenzisa amakhowe asehlathini ngezigqoko ezinamafutha. Kufanele baqedwe ngamagundane noma amaqabunga amancane. Ngokuqondene nemikhiqizo yenyama, ngokuvamile abapheki bakhethe ukoma ingulube, inyamazane noma inkukhu. Kumele zilungiselelwe kusengaphambili bese ziqedwa zibe yimichilo. Uma uthanda ukuhlolwa, kufanele usebenzise ama-seafood, ulungise i-julienne. Isitsha sizoba nesiphuzo esihle kakhulu ngama-shrimps, ama-mussels noma ama-squid. Le mikhiqizo kumele ivinjiswe ngamanzi abilayo, i-salted ngaphambilini, imizuzu emithathu, bese ilahlwa.

Manje, ngokuqondene nokugcwaliswa. Kufanele usebenzise ukhilimu omuncu, ukhilimu noma i-bechamel sauce. Kodwa-ke, sicela uqaphele ukuthi ukugcwaliswa kufanele kufudumele ngangokunokwenzeka. Uma ufuna isidlo siphumelele, uthenge ushizi, owuhlobo lwezinhlobonhlobo ezincibilika kalula uma uphethwe. Abanye bayelulekisa ukuyixubanisa ne-breadcrumbs ukwenza i-crusty crust.

Ngokuvamile labo abakwazi ukupheka iJulienne, bathathe ukudla okulungiselelwe, bese bebeka emabhodleleni akhethekile kakhukhunathi, phezulu nge-sauce, bafafaze ushizi futhi bathumele kuhhavini ngamaminithi angamashumi amabili.

Kufanelekile ukunaka izitsha ozolungiselela ngayo le dish. Ngokuvamile, amagobolondo omkhukhunathi ayenziwe ngekheramik high-temperatures noma insimbi engagqwali enezibambo eside asetshenziswa. Kodwa uma zingekho, khona-ke kungenzeka ukuthi unelisekile nge-pan yokufisa noma ifomu lokubhaka.

Ngakho-ke, okuyisisekelo, okushoyo, isayensi ye- julienne yokupheka esiyicabangile. Manje kufanele ngibelane iresiphi nawe. Le nketho ingenye yeziningi, kepha isebenza kakhulu ekusebenzeni kwakho kwamakholishi. Thatha isigamu se kilo se-chicken fillet, ubilise bese usisika kahle. Bese uqubuka amagremu ama-anyanisi ama-300 amagremu ama-mushrooms. Ziboshwe ndawonye emafutheni omifino. Ngemuva kwalokho, ungakwazi ukwengeza inkukhu epanini kanye nepelepele konke, usawoti nokuxuba. Kwesinye isitsha, gazinga ufulawa (2 wezipuni), engeza kuwo amagremu angu-300 wekhilimu, izinongo futhi ulethe konke ngamathumba. Manje okuqukethwe kokubili amapayipi okudoba kufanele kuhlanganiswe futhi, emva kokuxuba, ufake amabhodlela okukhukhunathi. Kusukela ngaphezu kwakho konke lokhu kufafaza ushizi ogayiwe futhi uthunyelwe kuhhavini isigamu sehora.

Bon appetit.