UMHLABA WAMAKHOWA
Okufanelekile kakhulu kumakhowe caviar ama-chanterelles namakhowe we-porcini. Okokuqala udinga ukuhlunga amakhowe amasha, uwahlanze, futhi ugeze nge-colander.
Ngemuva kwalokho, i-pan enameled ithathwa, lapho ingilazi yamanzi, amagremu angu-10 kasawoti kanye nama-4 amagremu we-citric acid yengezwa. Yonke le ngxube ifakwa emlilweni, futhi ngemva kokubilisa, cishe ikhilogremu yamakhowe yengezwa kuyo. Ngesikhathi esifanayo, umlilo uba buthakathaka, futhi amakhowe kufanele aphekwe, avuselele ngobumnene, aze aphekwe ngokugcwele. I-skimmer isetshenziselwa ukususa igwebu elivelayo.
Amakhowe alungile uma entanta phezulu epanini. Ngemuva kwalokho, ziphinde zibekwe ku-colander, zigezwe ngamanzi abandayo. Ngemuva kokukhipha ngokuphelele, amakhowe kufanele aqotshwe kahle noma adluliselwe ku-grinder yenyama nge-grate emihle. Khona-ke izipuni ezingu-4-5 zamafutha emifino, isipuni sesinaphi zengezwa kubo, okumele kuqala kuhlanjululwe ku-4-5 wezipuni we-5% uviniga. Usawoti kanye nopelepele nazo zengezwa ukunambitha. Ngemuva kokuxuba ngokuphelele, ingxube kufanele isakazwe ezimbizeni, embozwe ngezivalo, yehliselwe ekushiseni kuya ku-40. 0Ngamanzi, futhi abilayo phezu ukushisa low ihora.
Izimbiza zibe sezivalwa bese zipholiswa.
Futhi funda:
I-mushroom caviar (iresiphi 1)
I-caviar yamakhowe kusuka kumakhowe omisiwe