Iintolo eziluhlaza ze-garlic-recipes yazo yonke into

Kuphakathi kwehlobo kusetyenziswa yonke imifuno ibonakala kwintsimi yemifuno. I-anyanisi, ukhukhamba, utamatisi kunye nezinye iziphumo zomsebenzi wabasebenzi ziqala ukusetyenziswa ngokukhawuleza ekulungiseleleni izitya zasehlobo. Nangona kunjalo, abaninzi abafazi phakathi kweentlobo ezahlukeneyo bayazilibala ngokupheleleyo ngegalikhi. Esikhundleni sokuguqula iintolo eziluhlaza eziqala imifuno esivuthayo ibe isidlo esihlwabisayo, bahlala bewagxotha emva kokusika. Enyanisweni, iintolo zokupheka kellicki zingafani kakhulu, kwaye izitya ziyanandi kakhulu.

Iirrows zokupheka kellic
Iintolo ezicatshulwa ngokutsha zihlanjululwe kwaye zinqunywe kuzo kunye nembewu. Zonke ezinye zicutshulwa kwizibhabhane ezimbalwa zamentimitha, njengeembotyi eziluhlaza, kwaye zathela kwi-pan yokupasa ishushu kunye nebhotela. Iingqungquthela zokupheka iiglicic zingasebenzisa iintlobo ezininzi zeempepha. Ubuninzi buyakucingelwa ukuba lulungele emva kokuba iintolo zibe zincinci kwaye zifumane umbala ohlukileyo. Kubalulekile ukuba ungaphuthelwa kulo mzuzwana, kuba kuyimfuneko ukongeza ukhilimu omuncu okanye i-mayonnaise kunye neziqholo (ityuwa kunye nepelepi). Iintolo zixutywe kwaye zifakelwe ukucima emlilweni obuthathaka kwimini 10-12.

Xa isitya sikulungele kwiintolo zokupheka kellicki zongeza imifino yedill kunye neparsley, xuba ngokukhawuleza uze usebenze kwitafile. Okumangalisa ngokwaneleyo, kodwa ingcamango iya kufana nengcamango yamakhowe atsiweyo. Kwanokuba izilwanyana zingasebenzisa le recipe ukupheka ikhosi ephakamileyo okanye yesibini. Abanye abesifazana abayekanga ukusebenzisa iintolo zegalikhi kwaye baphinda yonke iresiphi ngokucoca iintolo.

Isobho se garlic
Isitya esihle kakhulu sinokuthathwa njengento yesobho. I-recipe yokulungiselela kwayo ilula kwaye ithatha iikota ezintathu kuphela zeeyure, kwaye i-taste of the dish isiphumo iya kuba kufuneka iphekwe ngamaxesha amaninzi kwintsapho yonke. Ukwenza lo msebenzi wobugcisa uya kuwufuna: inkulu ikhlikhi yentloko, i-anyanisi, ibhotela, umhluzi wenkomo (4 iikomityi), ukhilimu (400 ml), iviniga yewayini, amaqanda (amaqhezu amabini), i-cheese elukhuni (mhlawumbi i-Parmesan), ityuwa kunye nepipper, kunye Anyanisi.

Intloko yegalikhi iyasuswa kwihhavini imizuzu engama-20-25 kwiqondo lokushisa lama-200 ° C. Ngoxa igalikhi iphekwe, i-anyanisi ecocekileyo idikiweyo i-oyili (okanye i-margarine), emva kokuba umhluzi uphelelwa kuyo kwaye ibhalelwe ndawonye malunga nemizuzu engama-20. Ukugqitywa kwegalikhi kuhlambulukile kwaye kwongezwa emxeni, emva koko umxube utyutywa ngumxube. Bese ukongeza ukhilimu (umthamo omkhulu weoli) uze ufike emathunjini. Emva koko, kufuneka uzalise ngeviniga, ityuwa kunye nepepper.

Kwisitya esahlukileyo, izikhupha zeqanda zitshitshiswa, emva koko zongezwa kwi-mass mass kwaye zixutywe kakuhle. Ungatsho ukuba isobho segalikhi sikulungele. I-recipe igqityiwe ngokupheleleyo, xa isitya sesobho sihlotshiswe nge-anyan-cut and grated Parmesan.

Iresiphi yelisikidi
Abantu abaninzi banqwenela ukucoca i-garlic enetyuwa, ehlala emanzini ngamakhukhamba okanye utamatisi. Kodwa ingaba nowawoti ngokwahlukileyo. Ukwenza oku, kufuneka uqale ulungiselele ibhulashi: kwithayitha yamanzi abilayo, i-80 grams yetyuwa iyakhula. Ngezantsi kweenqanawa zibeke amaqabunga ahlambulukileyo ahlambulukileyo omnyama, ahlambulukanga ngaphandle kweziphene ezibonakalayo ze-cherry, i-tarragon, i-mint, kunye ne-dill kunye neengcambu ezixakekileyo. Emva koko ulayishe i-clove ekhethiweyo kwaye uthule zonke i-brine phezulu ukuze igalikhi ifihliwe. Inokwazi ihlanganiswe ngengubo kwaye ihambe kwindawo epholileyo emininzi imihla. I-recipe egcotyiweyo yelisikiweyo kule nto igqityiwe, kwaye igalikhi inokutshatyalaliswa ngokukhuselekileyo njenge-snack.

Ngaloo ndlela, inani leesitya ezivela kwigali linokufaniswa nezitya ezivela kwezinye iifuno. Ukuhamba kwabo kunye nokukhuphisana kukuqinisekisiwe ngobungqina bokupheka kweeglicini kwiindawo zokutyela ezininzi, ezingenakho ukukholisa umncedisi, owaziyo ukulungiselela izitya ezahlukeneyo ngokusetyenziswa kwesi sityalo esiwusizo.