Zambiri pa maphikidwe pokonzekera boletus m'nkhani zotsatira.
Mafuta ophika - kuphika maphikidwe
Kodi zingakhale zophweka bwanji kuposa bowa wamba wouma bwino? Chowonjezera ichi chingakhale mbali ya zokongoletsa zokonda kapena zomwe zimagwiritsidwa ntchito m'ma maphikidwe a pie kapena vareniki.
Musanaphike, boletus imatsukidwa bwino. Kuti chinyezi chisadzaze bowa wa porous, sichikutsukidwa, kupukuta ndi nsalu youma kapena burashi. Wormholes mokwanira kudula. Malingana ndi kukula kwa bowa ndi ntchito yawo yowonjezera, iwo akhoza kugawidwa mu zidutswa kapena kusala kwathunthu. Pambuyo kuphika mafuta a masamba mu poto yophika, ikani bowa mmenemo. Bowa wa nkhalango nthawi zambiri amawotchedwa kwa nthawi yayitali (pafupifupi 20-30 mphindi) pa chimbudzi chofiira. Ngati mukufuna kutenga zidutswa zophika, musaphimbe poto, komanso kuti mupange bowa, mukhoza kuphimba mbale mutangomaliza kuziyika pamoto.
Chinsinsi chokonzekera mchere wa mchere m'nyengo yozizira popanda viniga
Njira imodzi yokolola bowa kuti idzagwiritsire ntchito mankhwalawa ndi salting, ndipo brine imakonzedwa popanda kuwonjezera vinyo wosasa (ndipo mosiyana ndi marinade), choncho imakhala yosasunthika ndipo siimakhudza kukoma kwa bowa.
Mukhoza kupanga mitundu yosiyanasiyana ya zonunkhira, zonunkhira ndi zitsamba ku bowa.
Zosakaniza:
- boletus;
- madzi - 1 l;
- mchere - 2 tbsp. makuni;
- pepala nandolo kapena zonunkhira - masentimita 4-5;
- tsamba la laurel.
Kukonzekera
Kuti mupange marinade a lita imodzi ya madzi, tengani makapu angapo a mchere, tsabola, laurel ndi zina zowonjezerapo. The brine imabweretsera kwa chithupsa, ndipo pamene ili pamoto, mapiritsi akukonzekera, kuwasakaniza ndi kuwadula mu zidutswa zofanana.
Nkhumba za bowa zimayikidwa mu brine ndi zophika kwa mphindi 15-20 kapena mpaka zitagwa pansi. Komanso, nkhungu zimachotsedwa ndi kuzizira, zimagawanika kukhala mitsuko yopanda kanthu ndikuzitsanulira mu brine kachiwiri.
Chinsinsi chophika boletus mu kirimu wowawasa
Zosakaniza:
- batala - 35 g;
- zojambula - 370 g;
- anyezi - 65 g;
- ochepa a parsley wobiriwira;
- kirimu - 65 ml;
- kirimu wowawasa - 115 ml;
- mandimu - ½ ma PC.
Kukonzekera
Sakanizani batala, mugwiritseni ntchito muyeso wa anyezi. Akafika msinkhu wokonzekera, mungatumize bowa wothira poto ndikuwatsitsa. Dikirani mpaka boletus wiritsani, ndiye tsanulirani ndi mandimu ndi chisakanizo cha kirimu ndi kirimu wowawasa. Pamene msuzi uyamba kuwiritsa, yonjezerani kulawa ndikuwaza zonse ndi parsley.
Bowa amatha kuchoka ku boletus - Chinsinsi
Zosakaniza:
- zojambula - 740 g;
- adyo - mano atatu;
- anyezi - 135 g;
- mayonesi - 55 g;
- madzi a mandimu - 10 ml;
- katsamba katsamba katsabola.
Kukonzekera
Pazigawo ziwiri zozizira zowonongeka, mwachangu anyezi ndi adyo ndi zidutswa za boletus. Zomwe zili mkati mwaziwisi zowonongeka zimayenera kupita kukonzekera ndi bulauni. Ikani zowonjezeramo pamodzi mpaka dziko la pasty, kenaka muzitsimikizira caviar ndi madzi a mandimu, mayonesi ndi katsabola.
Msuzi wochokera ku boletus - Chinsinsi
Zosakaniza:
- Bowa woyera wouma - 25 g;
- anyezi - 135 g;
- mafuta - 55 g;
- adyo - dzino dzino;
- nthambi ya thyme;
- zojambula - 440 g;
- masamba msuzi - 840 ml;
- kirimu - 210 ml.
Kukonzekera
Lembani bowa zouma mu kapu ya madzi otentha. Fry the ceps pamodzi ndi boletus ndi zidutswa za anyezi. Lembani zonse ndi msuzi wa bowa, yikani adyo ndi thyme. Sungunulani zowonjezera mu puree ndi nyengo ndi kirimu, kenaka kutentha, osati kutsitsa.