Ngokuvamile, lapho sipheka isibindi, sonke senza iphutha elifanayo. Siqala usawoti ngokushesha lapho amanzi ebila noma ngokushesha ngemva kokuyibeka epanini.
Kodwa kuvela ukuthi ukuze isibindi sibe sithambile ngenxa yokwelashwa okushisa futhi singalahlekelwa i-juiciness yayo, usawoti kufanele wengezwe imizuzu embalwa ngaphambi kokuba umlilo ucishwe. Lokhu kuzothuthukisa kakhulu ukunambitheka kwesitsha futhi kunciphise inani likasawoti. Ngaphezu kwalokho, usawoti ubamba umswakama, futhi lokhu kungenza isibindi some.
Futhi futhi amathiphu ambalwa alula azokusiza ukupheka isibindi esimnandi.
1. Ukucwilisa. Ukwenza isibindi sithenda, kufanele kuqala sifakwe ubisi olubandayo. Kwanele imizuzu engu-30-40, kodwa okokuqala, isibindi kufanele sinqunywe sibe izingxenye. Khona-ke kufanele ikhishwe futhi yomiswe. Ungasebenzisa ithawula lephepha elivamile.
2. Ukusika okulungile… Ukuze isibindi sibe nomoya futhi sithambile ngesikhathi sokuthosa, kungcono ukusisika sibe izingcezu ezincane ukuze ukushuba kwazo kube ngamasentimitha ayi-1,5.
3. Isoso lokuphekela. Ukhilimu omuncu nokhilimu nakho kunomthelela ku-juiciness, ukuthambisa kwesibindi, uma zengezwa ngesikhathi sokupheka. Udinga ukubilisa kuzo kungabi ngaphezu kwemizuzu engama-20.
Izitsha ezimnandi kuwe!