Isaladi kunye neklabishi kunye neeqathe. Iiladi ezilula kunye neklabishi

Ukusuka kwiklabishi emhlophe kulula kakhulu kwaye kulula ukwenza isaladi ehlwabisayo kwaye efanelekileyo. Phantse yonke i-saladi kunye nokongezwa kweklabishi yondla, ngoko awugcini nje ngokuzalisa umzimba ngamavithamini, kodwa unokulahlekelwa iipounds ezimbini.

Isaladi yeklabishi ngeekroti

Ukupheka, kufuneka: iigramu ezingama-300 zeklabishi entsha, ii-carrots eziphakathi, enye i-anyanisi (mhlawumbi ibomvu), i-pinch ye-cumin.

I-refueling: ezimbini iisupuni ze- aple cider iviniga (okanye ungathabatha ijusi lemon), i- tablespoon ye- sugar granulated, i-tablespoon ehlanu yeoli yeoli, i-tablespoon yesardadi kunye ne-pinch ityuwa. Ukwenza isaladi yeklabishi ngeetikiti tastier, thatha i-Dijon lwesardard.

Indlela yokulungiselela: ukusuka kwiklabishi siyinqumle intloko kwaye sinomzimba omncinci njengoko sisinokuba shinkuem. I-carrots yam, i-peel kunye ne-grate kwi-grater enkulu. Sika u-anyanisi amancinci, ama-semirings. Sifaka imifuno kwisitya esiphezulu sesaladi size sifefe i-cumin phezulu. Sidibanisa konke kakuhle ngezandla zethu.

Ngoku silungiselela isiteshini segesi. Thatha indebe encinci, ususe iswekile, ityuwa, isardadi, yongeza ijusi ye-lemon uze udibanise kakuhle kunye nomxube. Ngelo xesha, galela uthele kwioli yeoli kunye uqhubeke uvuselela kude umxube wokuvumelana ufana neyayonnaise. Isaladi yeklabishi kunye neetikiti zalisa i-sauce elungiselelwe kwaye udibanise kakuhle. Siyibeka efrijini ngeyure enye okanye ubusuku bonke. Ngoko uya kucwina i-sauce kwaye ibe yinto enomnandi kakhulu. I-Saladi esuka kwiklabishi ngeeqathe izakulungiswa kusengaphambili, ukunambitheka oku kuya kuphucula kuphela.

Isaladi yeklabishi kunye neebhunge

Sidinga i-300 grams yeklabishi, i-beet enye, i-karoti enye, iiflethi ezimbini eziluhlaza, ama-gram ama-50 amagrafu, iikomkomini ezimbini ezicokisiweyo, i-anyanpoons e-green, iibheypoons ezininzi ze-zira, i-70 grams ye-celery (ingcambu), i-tablespoon ye-aple cider iwayini. , I-pinch of pepper kunye netyuwa.

Ukulungiselela: ii-beet, i-apula kunye nee-carrots zihlanjwe, zihlanjululwe kwaye zintathu kwi-grater enkulu. I-Peel isilimo esidliwayo esinamagatsha anamanzi kwaye usike ngokufanelekileyo. Iklabishi ekhethiweyo. Ukukhutshwa kwamakhukhamba anqunyulwa kwiikerubhi ezincinci. Gweba i-anyanisi eluhlaza. Iimvumba zityhala amanzi aphelayo kwaye zishiye imizuzu elishumi.

Ukushisa i-pan yocingo kunye ne-fry i-zir ngaphandle kweoli. Emva koko faka indebe, yongeza ioli yeoli, i-aple cider iviniga, ipilisi kunye netyuwa. Siyixubusha kakuhle kunye nomxube.

Zonke izithako zibekwe kwisitya esikhulu se-saladi kwaye zathululelwa ngokugqoka. Zonke ziyaxutywa kwaye ziyakunikwa kwitafile.

Isaladi kunye neklabishi neqanda

Ukulungiselela isaladi sithatha iimveliso ezilandelayo: isiqingatha seklabishi entsha, ikhukhamba enye, amaqanda amathathu abilisiwe, imifuno emitsha yedill okanye iparsley, i-mayonnaise kunye netyuwa elincinane.

Ukulungiselela: ukuqala i-klabishi, i-thinner, ilungile, ityuwa kunye nezandla zam kude kuvele umso wejusi. Ikhukhamba kwaye igalelwe amancinci amancinci. Amaqanda ahlambulukileyo kwaye iphrotheni iyahlula kwi-yolk. Iiprotheyini zinqunywe kwiikhabhi, zidibanise i-yolk kunye ne-mayonnaise kwaye ihlaziye ngokugqibeleleyo ide idibeneyo. Iklabishi ixutywe kunye namakhukhamba, iprotheni kwaye yongeza umxube we-yellow-and-mayonnaise. Hlanganisa kakuhle kwaye ubeke kwisitya sesaladi. Phezulu kunye nemifuno ekhethiweyo.

Isaladi elula kwaye esheshayo yeklabishi

Siyadinga: 200 amagremu eklabishi entsha, i-peas, iqanda elinye, i-anyanisi, i-milliliters ezili-120 zeviniga, imifuno esanda kunye neengca zetyuwa.

I-refueling: i-mayonnaise, pepper, ishukela kunye netyuwa.

Ukulungiselela: iklabishi ecocekileyo yancinci, igalela iviniga elishisayo kwaye igubungele de ifike iklabishi. Ijusi ephumela ekubeni ifakwe.

I-anyanisi enonciweyo eneesongo zomxube iyancitywa ngeviniga kwaye ushiye ihafu yure ukugqithisa ubuhlungu. Songeza iifolo, gcwalisa i-mayonnaise, pepper, ityuwa kunye nokuxuba. Siyihombisa isaladi ngemifuno phezulu.