Roe Caviar

Kwa omwe amakonda mabotolo osiyanasiyana, timalimbikitsa kupanga bowa caviar kunyumba. Mudzakonda kwambiri kukoma kwake kodabwitsa ndi kukoma kokoma.

Momwe mungapangire caviar ya roe ndi adyo m'nyengo yozizira - njira yosavuta

Pofuna kukonzekera caviar, simusowa kuti muwonekere. Nsalu ndi miyendo yophikidwa ndi kudulira bowa ziyeneranso. Chinthu chachikulu ndi chakuti iwo ali atsopano, osasokonezedwa ndipo alibe nsonga.

Zosakaniza:

• rozhiki - 995 g;
• mababu a anyezi - 290 g;
• cloves adyo - 2-3 ma PC;
• katsabola, parsley (masamba a masamba) - kulawa;
• yophika si mchere wa iodizedwe - kulawa;
• popanda fungo la mpendadzuwa kapena maolivi - 40 ml;
• viniga, apulo kapena vinyo - 15ml;
• laling'ono lalikulu bay leaf - 1 pc.;
• chisakanizo cha tsabola wa mitundu ingapo (nthaka) - kulawa.

Kukonzekera

1. Timatsuka madzi otsekemera pansi pa madzi ozizira, kutsuka mosamala dothi, pambuyo pake timatsitsa mchere wa bowa mu chidebe ndi otentha, kulawa, madzi amchere ndi kuphika mpaka okonzeka.
2. Kukonzekera zigawozi zomwe zikuperekera kuphika caviar. Timatsuka, timadontho timene timadula timadzi timene timatulutsa timadzi timene timatulutsa timadzi tokoma ndi mafuta popanda fungo la babu.
3. Wophika rozhikamu amapereka bwino, kenako tulukani limodzi ndi anyezi owotcha kupyolera mu chopukusira nyama kapena kukwapulidwa mu blender.
4. Ikani bokosi lophwanyika mu chotengera chowongolera ndi kuliwombera ndi kutentha kwakukulu kwa mphindi makumi atatu.
5. Tsopano yikani mchere kulawa, nthaka ya tsabola (chisakanizo cha mitundu ingapo), ndi kuponyera kale okonzeka amadyera ndi adyo.
6. Timapereka kwa caviar pambuyo pa maminiti khumi, ndikutsanulira vinyo wosasa vinyo kapena apulo, kusakaniza ndi kunyamula pamitsuko yopanda kanthu.
7. Timaphimba chidebecho ndi zivindikiro zowonongeka ndipo titatha kuzizira timayika kuti zisungidwe pa alumali la firiji.

Chinsinsi cha bowa chimachokera ku rozhikov ndi tomato ndi tsabola wokoma m'nyengo yozizira

Zosakaniza:

• rozhiki watsopano - 1,2 kg;
• tomato - 295 g;
• Tsabola wokoma - 220 g;
• mababu a anyezi - 295 g;
• kaloti - 295 g;
• cloves adyo - ma PC 3;
• katsabola, parsley (masamba a masamba) - kulawa;
• yophika si mchere wa iodizedwe - kulawa;
• popanda fungo la mpendadzuwa kapena mafuta a maolivi - 70 ml;
• viniga, apulo kapena vinyo - 20ml;
• laling'ono lalikulu bay leaf - 1 pc.;
• chisakanizo cha tsabola wa mitundu ingapo (nthaka) - kulawa.

Kukonzekera

1. Zosangalatsa zokometsera bowa ndi tomato ndi tsabola wokoma ku Bulgaria. Pakuti kukonzekera, timaphika mpaka mwatsopano wokonzeka mu mchere madzi, kutsukidwa bwino mwatsopano rozhiki.
2. Ife timatsuka ndi kuyamika kaloti zowonongeka, timadula maulendo osasunthika omwe amathira pepala ndi Chibulgaria lokoma tsabola, ndi kudula mwatsopano peeled tomato.
3. Mu poto akuwotcha mafuta, osanunkhiza, choyamba afalitsa anyezi, ndipo pakapita mphindi zingapo awonjezere kaloti ndi tsabola wa ku Bulgaria. Fryani masamba a mchere ku zofewa za magawowo, ndiyeno yikani tomato ndi kulola kusakaniza mu frying poto pamoto wina kwa mphindi zisanu, kupweteka nthawi zina.
4. Tsopano masamba ndi mwachangu komanso owiritsa rozhiki timaphika mu blender kapena timadutsa nyama yowonongeka, timayendetsa ku sitima ya enamel ndikuwonjezera mchere kuti tilawe, ndikuponyanso tsabola (tsakanizo la mitundu ingapo).
5. Ikani kapu ya ola kwa theka la ora, ndikuyambitsa, kenaka timayambitsa kutsuka ndi kupukuta tizilombo tating'onoting'ono ndi amadyera, kutsanulira vinyo wosasa, timatsanzira caviar kwa maminiti ena asanu ndikuyiyika mu chidebe chosawuma ndi chouma.
6. Timaphimba titatha kuzizira chidebe ndi zivindikiro ndikuchiika kusungirako pa chipinda chozizira.