Kunezinhlobonhlobo eziningi zika-anyanisi, futhi ngayinye yazo inhle isidlo - kungaba isobho noma isaladi. Ezinye izinhlobo zika-anyanisi zi-caramelize kangcono, kuyilapho ezinye zikhipha ukunambitheka kwazo lapho ziluhlaza. Ukukhetha umnsalo kungase kubonakale kuwumsebenzi olula, kodwa kukhona ama-nuances ambalwa okufanele uwaqaphele, futhi sizokutshela ngawo.
U-anyanisi uhlukaniswe izigaba ezimbili - ezomile neziluhlaza. Phakathi kwalezi zinhlobo ezimbili zika-anyanisi, ungathola nezinhlobo eziningi. Ukupheka, udinga ukukhetha izinhlobonhlobo ezifanele zama-anyanisi.
U-anyanisi omisiwe waziwa yiwo wonke umuntu - lezi zimhlophe, eziphuzi, anyanisi obomvu. Lezi zinhlobonhlobo zithandwa kakhulu futhi zihlala zitholakala ezitolo nasezimakethe. Azidingi isiqandisi ngaphambi kokukhonza.
U-anyanisi oluhlaza, noma ama-shallots, aneziqu ezinde eziluhlaza. Idinga isiqandisi ngaphambi kokuphakelwa.
Ungakhetha kanjani u-anyanisi?
Khetha u-anyanisi oqinile lapho uthinta. Izibani ezithambile zivame ukubola ngaphakathi.
Ungathengi ama-bulb anamabala.
Njengeminye imifino nezithelo, udinga ukuqinisekisa ukuthi azikho iphunga langaphandle noma elingathandeki.
Imuphi u-anyanisi olungele ukupheka?
U-anyanisi ophuzi nomhlophe yizinhlobo ezimbili eziyinhloko ezisetshenziswa ekuphekeni kwansuku zonke. Zilungele isobho nezitshulu.
U-anyanisi omnandi ulungele izindlela zokupheka ezidinga ukuthi zenziwe nge-caramelized (okungukuthi, othoswe isiraphu kashukela). Izinga likashukela kulezi zinhlobo lizinikeza umbala onsundu lapho zosiwe. Yilo anyanisi olungele ukwenza isobho lika-anyanisi waseFrance elidumile.
U-anyanisi obomvu udliwa kakhulu uluhlaza, ulungele amasaladi futhi uwanikeze umbala omuhle.
Ama-shallots asetshenziswa ekulungiseleleni amasoso athambile namasobho. Inesakhiwo esinezingqimba, futhi inyama ngaphakathi ivamise ukunsomi ngombala.