AMACEBISO AMAKHOWA
Gwema ukudla amakhowe amaningi. Naphezu kwakho konke ukunambitheka kwamakhowe, agaywa isikhathi eside yisimiso sokugaya ukudla, ngakho-ke kubantu abanokugaya okubuthakathaka, ukudla inani elikhulu lamakhowe kungabangela ukucasuka okukhulu kwesisu;
Uma uzopheka amakhowe aguga, khona-ke ngaphambi kokuqala inqubo, udinga ukuqeda ungqimba oluphansi lwe-spore-bearing of the cap. Uma lawa amakhowe e-agaric, bese esuka epuleti, uma i-spongy - isiponji, esihlukaniswa kalula ne-cap. Lokhu kumele kwenziwe ngoba isisu asikwazi ukugaya izinhlamvu ezivuthiwe;
Ngemuva kokuhlanza, amakhowe kufanele alale cishe isigamu sehora emanzini abandayo. Lokhu kuzovumela ukungcola, isihlabathi, njll. ukunamathela kuzo ukuze zibe manzi. Uma ufaka usawoti emanzini anjalo, khona-ke lokhu kuzosiza futhi ukuqeda izibungu, uma zikhona kumakhowe;
Inombolo enkulu yamakhowe ingatholakala kuma-patches akhanya kahle ilanga, kodwa kukhona amakhowe ambalwa ehlane elinomthunzi;
Ungawanambitha amakhowe aluhlaza;
Yenqaba ukusebenzisa amakhowe avuthwe ngokwedlulele, azacile, anezibungu nawonakele;
Ungakhohlwa mayelana nokuba khona kwamakhowe amanga, ngakho-ke kungcono ukwenqaba amakhowe anesigqoko esinemibala egqamile;
Amahora ambalwa achithwa emanzini, okulandelwa ukusika imilenze engcolile, kanye nokugeza ngokufaka i-citric acid, kuzokwandisa impilo yeshalofu yama-champignon. Khona-ke kufanele zihlelwe ezitsheni zengilazi futhi zigcinwe ezindaweni ezipholile. Amakhowe anjalo afaneleka ukupheka izitsha ezihlukahlukene namasoso;
Ukuze uvimbele ukumnyama kwama-champignon ahlutshiwe, kufanele aphile emanzini ane-asidi kancane ngelamula noma i-citric acid;
Akunconywa ukufaka izinongo ezinephunga elimnandi kuma-champignon, njengoba lokhu kungalimaza ukunambitheka kwawo;
Yenqaba ukudla amakhowe ane-tuberous thickening esisekelweni (njenge-fly agaric);
Ngaphambi kokupheka imigqa nama-morels, qiniseka ukuthi uwabilisa cishe imizuzu engu-7-10, futhi umhluzi kufanele ulahlwe, ngoba uqukethe ubuthi;
Ngaphambi kokusebenzisa ama-morels nemigqa, akufanele abiliswe kuphela, kodwa futhi ahlanzwe kahle ngamanzi ashisayo;
Ngaphambi kokufaka usawoti noma ukudla amakhowe e-lactic, kuyadingeka ukuwabilisa noma ukuwacwilisa isikhathi eside;
Amakhowe angabhekwa njengaphekiwe uma ecwile phansi epanini;
Lapho uhlanza amakhowe amasha, kufanelekile ukusika kuphela ingxenye engezansi, engcolile yomlenze;
Enkambweni yokupheka ibhotela, kuyadingeka ukususa isikhumba esiphezulu se-cap;
Ngenkathi upheka ama-morels, kuyadingeka ukuhlukanisa ama-caps emilenzeni, uwacwilise imizuzu engama-60 emanzini abandayo, ugeze kahle, ushintshe amanzi izikhathi eziningana, bese upheka emhluzweni onosawoti cishe imizuzu engu-15. I-decoction ngokwayo ayisetshenziselwa ukudla;
Amakhowe we-Porcini ahle kakhulu ekwenzeni ama-broth nama-sauces, ngoba nganoma iyiphi indlela ngeke ashintshe umbala nephunga;
Kuvunyelwe ukusebenzisa i-decoction kuphela kuma-champignon noma amakhowe we-porcini;
Akuyona inkambiso ukwenza isobho kusuka ku-boletus noma i-boletus, njengoba benikeza i-decoction enombala omnyama;
I-marinade eyenziwe nge-boletus noma i-boletus boletus ngeke ithole umthunzi omnyama uma amakhowe ethelwa ngamanzi abilayo ngaphambi kokupheka, bese ehlanjululwa ngamanzi abandayo;
Indawo eyinhloko yokusetshenziswa kwamakhowe obisi namakhowe ukusawoti;
I-Russula ivame ukuthosiwe noma usawoti;
Isikhumba sisuswa kalula e-russula uma siphathwa ngaphambili ngamanzi abilayo;
Amakhowe oju ezimweni eziningi athosiwe. Nokho, amakepisi azo amancane anokunambitheka okuyingqayizivele lapho efakwe usawoti;
Ama-Chanterelles awalokothi abe nezibungu, anosawoti noma afakwe emanzini;
Ngaphambi kokuthungatha ama-chanterelles, kunconywa ukuwabilisa emanzini anosawoti imizuzu engu-25;
Ukubilisa okungcono kakhulu kwama-chanterelles omisiwe kutholakala ngokungeza inani elincane le-soda emanzini;
Ngaphambi kokuqhubeka nokupheka amakhowe, kufanele athoswe;
Ungangeza ukhilimu omuncu kumakhowe kuphela ngemuva kokuthosa okwanele, ngaphandle kwalokho angase abiliswe;
Amafutha e-sunflower angcono kakhulu ekuphekeni amakhowe. Ibuye isetshenziselwe ukuthosa wonke amakhowe ama-tubular, ama-russula, ama-chanterelles nama-champignon;
Isikhathi eside, amakhowe amasha akufanele ashiywe emoyeni. Iqiniso liwukuthi izinhlanganisela eziyingozi emzimbeni zingakha kuzo. Ezimweni ezimbi kakhulu, zingaba ku-colander esiqandisini, kodwa kungabi ngaphezu kwezinsuku nengxenye;
Amakhowe ayeqoqwe esimweni sezulu esinemvula awohloka ngokushesha. Uma zihlala kudoti amahora ambalwa, zingase zingasebenziseki nhlobo. Kuyafaneleka futhi ukukhumbula ukuthi izitsha zamakhowe ezenziwe ngomumo azidingi ukugcinwa isikhathi eside kakhulu;
Ukuze ugweme ukumnyama kwamakhowe ahlutshiwe, uwabeke emanzini anosawoti, futhi ungeze uviniga omncane lapho;
Ifilimu ehlanganiswe ne-mucus kuma-butternuts kumele isuswe ngaphambi kokupheka lawa makhowe;
Izinongo zengezwa ku-marinade kuphela uma kungekho foam kuyo;
Ukuze ugweme ubumnyama be-marinade kusuka ku-boletus noma i-boletus, ngaphambi kokuqala ukupheka, kufanele athululwe ngamanzi abilayo futhi agcinwe kuwo cishe imizuzu eyi-10;
Amakhowe okufaka amakhowe kufanele agcinwe ngokulandela ngokuqinile izindinganiso zokuhlanzeka nokuhlanzeka, ngaphandle kwalokho i-botulism nezinye izifo ezibangelwa amagciwane zingenzeka;
Amakhowe afakwe emanzini anosawoti kanye nosawoti awadingi ukufakwa ezitsheni ezinezivalo zensimbi, njengoba lokhu kungakhuthaza nokuthuthukiswa kwegciwane le-botulinum. Kuyoba okwanele ukumboza imbiza ngamashidi ephepha elincane ne-waxed, bese uyibopha ngokuqinile, futhi uyibeke endaweni epholile;
Ngenhloso yokomisa, amakhowe akhethwa aqinile hhayi amadala. Kumele zihlungwe, zihlanzwe emhlabathini, kodwa kuvinjelwe ukugeza; Imilenze yamakhowe we-porcini kufanele inqunywe ngokuphelele noma ngendlela yokuthi kungabi ngaphezu kwengxenye esele; Imilenze ye-boletus ne-boletus ayinqunywa, futhi amakhowe ngokwawo anqunywa ngokuqondile abe izingxenye ezi-2 noma ezi-4;
Wonke lawo makhowe angadliwa afaneleka usawoti, noma kunjalo, ezimweni eziningi, amakhowe e-agaric asetshenziselwa lokhu, ngoba aba yi-flabby uma enosawoti;
Ukuze ulondoloze ukukhanya nokucaca kwe-marinade, kuyadingeka ukususa njalo igwebu;
Ngemuva kwe-salting, amakhowe akufanele agcinwe ekamelweni elifudumele, kodwa akufanele afakwe iqhwa noma;
Ukuze ulondoloze iphunga lamakhowe omisiwe, kufanele agcinwe esitsheni esivaliwe;
Uma amakhowe edilika ngesikhathi sokumisa, awudingi ukulahla imvuthuluka. Ungawagaya abe yimpushana, bese uwafaka embizeni bese uwagcina endaweni epholile. Esikhathini esizayo, i-powder enjalo ingaba usizo ekulungiseleleni ama-sauces nama-broth amakhowe;
Ukuze uvuselele amakhowe omile, ungawacwilisa obisini olunosawoti amahora ambalwa;
Ukumuncwa okungcono kakhulu kwamakhowe omisiwe kufinyelelwa uma kugaywa abe yimpuphu, ufulawa onjalo wamakhowe ungasetshenziswa ekulungiseni amasobho, amasoso;
Ukukhipha izinto ezicasula isisu kusuka kumakhowe aqukethe ijusi ye-milky, ubilise noma ugobe ngaphambi kosawoti, bese uhlanza ngamanzi abandayo;
Ukupheka amakhowe ku-marinade kufanele kuhlale cishe imizuzu engu-10-25, amakhowe alungile lapho ehliswa phansi futhi i-brine icaciswa;
Ukugcinwa kwamakhowe anosawoti kufanele kwenzeke endaweni ebandayo, kuyilapho kudingekile ukulawula ukuthi isikhunta singabonakali. Ngezikhathi ezithile, indwangu kanye nendilinga ehlanganiswe ngayo kufanele igezwe emanzini ashisayo ngenani elincane likasawoti;
Ukugcinwa kwamakhowe afakwe emanzini anosawoti kuvunyelwe kuphela ekamelweni elipholile. Uma isikhunta sivele, amakhowe kufanele aphonswe ku-colander, athululwe ngamanzi abilayo, bese udala i-marinade entsha, ubilise amakhowe kuwo, bese uwabeka ezitsheni ezintsha ezihlanzekile;
Ukuze amakhowe omisiwe angathathi umswakama emoyeni, kufanele agcinwe endaweni eyomile ezitsheni ezivaliwe ngokuqinile;
I-Dill kufanele yengezwe ohlelweni lwe-marinating bhotela, i-salting russula, i-chanterelles ne-valuev. Kodwa lapho u-salting amakhowe obisi, amakhowe obisi lwesafron, abamhlophe namagagasi, kungcono ukwenqaba amakhambi anamakha;
Ukusetshenziswa kwe-horseradish kuzonikeza amakhowe ukunambitheka okubabayo, futhi futhi awasindise ekuphelelweni amanzi emzimbeni;
Iphunga lamakhowe lingabuye linikezwe ngosizo lwamagatsha e-currant eluhlaza, kodwa i-fragility inikezwa ngosizo lwamaqabunga e-cherry nama-oki;
Lapho usawoti amakhowe amaningi, kungcono ukwenqaba ukusebenzisa u-anyanisi. Kodwa u-anyanisi oluhlaza ufanelekile ukuqoqa amakhowe namakhowe, kanye nokuqoqa amakhowe namakhowe;
Isinamoni, ama-clove, inkanyezi ye-anise kanye neqabunga le-bay anganikeza ukunambitheka okukhethekile kumakhowe abilisiwe namakhowe;
Amakhowe agcinwa ekushiseni kwe-2 kuya ku-10 degrees Celsius. Uma iphakeme, amakhowe azothambile, isikhunta singakhula.