1. Amazambane abhakwe ngokuphelele
Thatha ukunambitheka kwaphezulu kusiza inhlebo.
Ngakho-ke ukuthi amazambane abhakiwe anentshisekelo ngempela, ngaphambi kokupheka kudinga ukomiswa ngokucophelela. Okuhle kunakho konke ngemuva kokuthi amazambane egeziwe, asule, bese uyinika ekugcineni yomile imizuzu engaba ngu-15. Ngemuva kwalokho udinga zonke izithelo zibe imfoloko izikhathi eziningana, bese ugcoba ngamafutha. Ukulungiselela amazambane abhakiwe kuhhavini, kungakuhle ukubeka isidlo esikhungweni maphakathi lokushisa kwama-degree angama-200. Amazambane kufanele aphelele ngehora, noma kunjalo, kuma-lards amaningi, kungathatha eminye imizuzu eyi-10. Hlola ukutholakala kufanelekile ngokwengeziwe i-Fork yonke: Kufanele ungene kalula, futhi kukhona ukuvalwa kwegobolondo ngaphezulu.
2. Amazambane amazambane acubuziwe
Isihluthulelo se-puree ephelele yiBanga lamazambane akhethiwe kahle.
Amazambane acubuziwe amazambane - omunye wabathandwa kakhulu futhi ajwayele ukulungiselela ezitsheni zasekhishini. Futhi ikuyo evunyelwa amaphutha amaningi abucayi. Ukupheka i-puree yakho kungcono kakhulu kulo lonke ibanga lamazambane anokuqukethwe kwesitashi okuphezulu, imvamisa le yimpande ebhula imbande. Kungukuhluka okunjalo okuzohlinzeka ngesitsha njengokuvumelana okulula nomoya. Ukupheka, ukubeka amazambane epanini elinamanzi abandayo, kepha yimi kuphela andise umlilo. Ngokushesha lapho amanzi abilayo, udinga ukuqina kasawoti. Ngaphambi kokungeza ubisi, ukhilimu noma uwoyela kumazambane aqediwe, izithako zidinga ukufudunyezwa esitsheni esihlukile. Ngokushaywa ngokushaywa, kungcono ukungasebenzisi iprosesa lasekhishini - kuzokwenza amazambane abonakale kakhulu. Ukukhetha okuhle kakhulu kuwumhlophe ojwayelekile noma i-nozzle yokuxuba.
3. UPotato Fr.
Umngani wamazambane - ubumnandi obathandayo babadala nezingane eziningi.
Thola i-crispy frog amazambane isiza ukugcobhoza. Umkhiqizo onokwethenjelwa kusuka ku-Starch ngokweqile usiza iholide elinamahora anamahora anamazanda, ngemuva kwalokho amazambane adinga ukuhlanza kanye ne-dunk eminye imizuzu eyi-15. Ngenxa yale nqubo. Ngemuva kokugcobhoza, amazambane adinga ukoma kahle, kepha yile kuphela lapho epheka ngokujulile, efudumeza izitsha ezijulile neziqinile. Ngomphumela ongcono, ama-Culinary Masters ancoma ukuthosa amazambane kabili: okokuqala ngqa imizuzu embalwa aze athambile, khona-ke udinga ukuwuthola futhi osomile okwesibili - endaweni yokushisa ephakeme ukuze uzuze a Ukugcwala okumnandi kwe-crispy.
4. Izingcezu zamazambane ezisiwe
Kungenzeka ukufeza ukunambitheka kwemilingo kuphela ngosizo lwezimfihlo ezimbalwa ezilula kodwa ezibalulekile.
Iphutha elikhulu kakhulu abantu abavunyelwe yilapho iningi labantu livunyelwe lapho amazambane agazingi: ukusika kube yizicucu, uthele ngamafutha bese uthumela kuhhavini. Amazambane athosiwe alungiselelwe ngale ndlela kuzoba ngaphandle kokushiswa, kepha ngaphakathi ayiphekiwe ngokuphelele. Ukuze uthole okuhle, udinga ukulungiselela izingcezu zamazambane emanzini abilayo. Amazambane aphekwe ngokwengxenye kumele abe agqinsiwe epanini lokuya "ukuqhuma" kancane, okuzobe sekudla okungcono. Imvamisa ibamba imizuzu engama-20 kuhhavini, ukuze indishi ilungiselelwe ngokuphelele, kepha konke kuncike ezinhlobonhlobo nasezinqangeni zamazambane.
Ukunambitheka kwesitsha ikakhulukazi kuncike ekukhetheni okulungile kwamazambane nokusha kwawo.
Imininingwane ewusizo evela eNovate.Ru: Noma ngabe iyiphi iresiphi oyisebenzisayo noma izinhlobo zamazambane ayithenganga, kuyadingeka ukunaka isikhathi sesitoreji somkhiqizo. Amazambane aqukethe i-solarin eningi, ivolumu yalolo amazambane amanga akhulisa kakhulu futhi asevele enobunzima obudedelwe emzimbeni, futhi angaholela nasekuguleni. Ukunquma ezingeni eliyingozi lamazambane leSolarine lisiza izindawo eziluhlaza ezibonakalayo ezibonakalayo engxenyeni engenhla noma ephansi ye-peel, kanye namahlumela amaningi noma iziphambano ze-fetus.
5. Amasaladi eBhodi amazambane
Amasaladi anamazambane abilisiwe atholakala ngasikhathi sinye mnene futhi anelise.
Elinye lamaphutha ajwayelekile lapho usebenzisa amazambane abilisiwe kumasaladi - kugaywe. Kwanele ukulinda kuze kube yilapho umkhiqizo ungaphonsa kalula imfoloko, futhi sekuyisikhathi sokucisha umlilo. Kubalulekile futhi ukujaha ukusabalalisa amanzi ukulungiselela amazambane, okuyiqiniso ukuphela kwesaladi okwanele, lapho isithako sakhe sesivele sinosawoti kasawoti. Elinye iphuzu elibalulekile: amazambane e-refuee ngesikhathi esifanele. Uma indima yokukhulisa kabusha ku-salad idlala imayonnaise, khona-ke idinga ukungezwa cishe ngesigamu sehora ngaphambi kokusebenza etafuleni, kodwa kuphela ngemuva kokuthi amazambane apholile ekushiseni kwegumbi. Uma uwoyela esebenza njengokukhuthaza, bese uyifaka kangcono kumazambane afudumele ukuze idonsele lonke iphunga nezakhi eziwusizo.
6. Isobho elimnandi nesitshulu
Imfihlo yesobho elifanelekile ekukhetheni izinhlobo zamazambane ezifanele.
Uma ufuna ukuthola isobho elimiswe kaRaffsens, kungcono ukukhetha amazambane ngokuqukethwe kwesitashi esiphakeme. Kepha kunconywa ukuthi izingcezu eziphelele kunconyelwe ukuthenga izinhlobo zamazambane apinki. Ngaphezu kwalokho, kubalulekile ukufaka lesi sithako kwisobho ngesikhathi esifanele: Uma upheka kancane isobho amahora ambalwa ukuthola izingcezu ezibuthakathaka zamazambane, ezizothambisa futhi zibuthana, engeza amazambane akukho ngaphambi kwehora ngaphambili ukuphela kokupheka.