Msuzi wa hake: maphikidwe angapo

Nsomba iyi kuyambira nthawi ya Soviet ikuwonedwa m'dera lathu komanso yotsika mtengo, komanso yotsika mtengo. Inde, apo, msuzi wa nsomba wochokera ku hake angatchedwe dziko ku USSR ndi malo otchedwa Soviet. Pamene m'mabwalo ogulitsa ogulitsidwawo anali kugulitsidwa: "hake yopanda mutu", nsalu yotchedwa pollack ndi tullet - apa mutha kukhala wotchuka ndi wotchuka! Kuwonjezera pamenepo, zomwe zimatchedwa "masiku a nsomba" adalitsikitsidwa m'zipinda za anthu. Ndicho chifukwa chake membala aliyense wa anthu kamodzi m'moyo wake amayesa msuzi kapena msuzi wa hake. Tiyeni tiyesere kukonzekera mbale iyi.

Khutu lochokera ku Hake: maziko oyambira

Inde, nsomba zotere sizingagwidwe mu dziwe lapafupi, ngakhale nsodzi ali ndi mwayi. Choncho, chifukwa chachitsulo chachikulu timapita ku supermarket. Ndipo msuzi wathu wa hake (kapena khutu) umakhala ndi nyumba, khitchini, kuposa momwe amachitira m'munda. Komanso, pokonzekera chakudya chokoma, timasowa nthawi yochepa komanso zigawo zosavuta.

Kusankhidwa kwa zosakaniza

Mwa njirayi, m'mabwalo a nsomba a hake amagulitsidwa mu chikhalidwe chachisanu: chophatikizapo "chopanda mutu" ndi zolembera. Mungathe kutenga zonse zomwe mungachite. Koma fayiloyo ndi yabwino, chifukwa msuzi womalizidwa palibe miyala idzapezeka (ndipo sikudzakhala kofunika kufuta izo kale). Choncho, pa mphika wa lita zitatu, timayenera kutenga tizilombo tomwe timene timapanga timatenda (ngati pali nyengo, imodzi imatha kutenga kamwana kakang'ono - idzalawa bwino), anyezi wamkulu, karoti, tsabola wakuda, tsamba la bay, fennel, pang'ono Buluu, mchere.

Kukonzekera

• Mbatata amayeretsedwa, kutsukidwa, kudula cubes lalikulu.
• Kaloti amayeretsedwa ndi kutsukidwa, kudula mphete zasiliva.
• Anyezi amatsukidwa, osambitsidwa, akanadulidwa finely ndi kulola skillet mu zonona batala.
• Heck defrost (ndi bwino kuzichita mwachibadwa, osati mu microwave kapena madzi otentha), kutsukidwa ndi kudula mu zigawo.
• Mu madzi otentha, yikani kaloti wodulidwa, mbatata ndi kuphika mpaka theka lakonzekera.
• Timayambitsa nsomba ndi anyezi, kuphika kutentha kwa mphindi 10. Pomwe pamapeto pake, onjezerani fennel watsopano ndi kuchotsa chitofu. Phizani poto ndi chivindikiro cha khutu - mulole kupuma pang'ono.
• Khutu ku hake liri okonzeka kugwiritsidwa ntchito. Mwa njira, malinga ndi kachitidwe katsopano ka asodzi, ndizotheka kukhazikitsa galasi la vodka musanafike pokonzeka (ndithudi, ngati supu sichidya ndi ana kapena amayi apakati). Amanena kuti zimakhala zokoma, ndipo zosakaniza zimasonyeza makhalidwe awo owonjezera.

Msuzi wa hake: Chinsinsi cha China

Ku China, mbale yophikidwa ndi bowa ndi kabichi. Zomwe tikufunikira: magalamu a 300 hake, mchere wofanana ndi kabichi woyera, madzi a mandimu imodzi, mafuta oonda, tsabola wakuda. Malinga ndi malamulowa, muyenera kuwonjezera anisefu yosweka (koma kwa iwo omwe sakonda fungo lake - simungagwiritse ntchito, kudumpha izi).

Kukonzekera

Msuzi wochokera ku hake ku Chinese umayamba ndi kukonzekera zigawo zikuluzikulu. Mwa njira, monga mwawonerapo kale, zakonzedwa popanda mbatata ndi kaloti. Koma omwe amagwiritsidwa ntchito kuzigwiritsa ntchito, mukhoza kufotokoza pang'ono ndi zigawo ziwirizi.

Kabichi ayenera kudulidwa bwino. Ndipo tsukani bowa ndikudula mu magawo kapena cubes - monga mukukondera. Nsomba za nsomba zimadulidwa mu cubes awiri ndi awiri masentimita kukula kwake. Onse koma nsomba, ikani poto ndikutsanulira madzi. Bweretsani kwa chithupsa ndi kuphika mpaka theka yophika pamtunda wotsika kwambiri. Timayambitsa ma hake ndi kuphika kwa mphindi 7-10. Ndipo pamapeto pake, timayambitsa zonunkhira ndi madzi a mandimu. Chotsani, chophimbani ndi chivindikiro ndikuchilolera. Msuzi wokonzedwa kale mu Chitchaina, mukhoza kuwonjezera zitsamba zatsopano kapena kuzikongoletsera.

Msuzi ndi malalanje m'Chisipanishi: chifukwa cha mimba

Zakudya zokoma za nsomba zochokera ku hake zingakonzedwe ndipo zimakhala ndi zipatso zosaoneka ngati lalanje. Ndipo zidzakhala zokoma kwambiri. Bwanji osayesa?

Nkofunika kutenga: kilo ya hake, zipatso 4-5 zalanje (zabwino zokhumba izi, zoyenera ma malalanjewa) - akhoza kugula pamasitolo akuluakulu, 300 magalamu a mbatata (kuti azichepetse m'magawo), phwetekere imodzi yatsopano, michere yambiri ya mafuta Maolivi, mutu wa adyo, kapoka pang'ono, tsabola wa tsabola kulawa, mchere ndi zitsamba zatsopano.

1. Nsomba zimadulidwa mbali zingapo zoonda, kulekanitsa zitunda. Ikani chikhomo pa mbale, kuwaza ndi mchere. Timayika mbale mufiriji kwa kanthawi.
2. Mphepete mwa nsomba imayikidwa mu poto ya lita zitatu ndipo imadzazidwa ndi madzi. Ndi malalanje timachotsa peel, tisiyanitsa makondomu ndikuyika mu chidebe chomwecho ndi mapiri. Timasonkhanitsa pamodzi kuwira, kuchotsa chithovu, kuphika pa moto wochepa kwa theka la ora. Kenaka timaphatikiza madzi a mandimu mumsuzi ndikuchotsa keke.
3. Mafuta a azitona amaperekedwa kwa chithupsa mu poto. Timayika garlic kumeneko, mwachangu mpaka golidi, kenako timachotsa adyo ku mafuta. Mu mafuta mwachangu pang'ono poyamba anyezi, ndiyeno - akanadulidwa tomato.
4. Zonse zomwe timatumiza ku poto, kusakaniza bwino. Mbatata inadulidwa mu halves kapena mabwalo. Ndipo timaponyera pamenepo (kuphika mpaka mizu yophika).
5. Wonjezerani papepala za nsomba (kuchokera mufiriji) ndi kuphika kwa maminiti 10. Tambani chivindikiro ndikuchiyika pambali pamoto. Tiyeni titenge mphindi 15 ndipo mutha kukonza tebulo. Ndipo musanatumikire, kale mu mbale, msuzi wa hake mu Spanish ukhoza kutsukidwa ndi zitsamba zouma - kotero izo zidzakula bwino!