Tikukupemphani kuti muzisamalira caviar zakuda zamasamba . Kophika kokha sikungakhale kuchokera ku zukini kapena biringanya, monga ambiri amagwiritsidwira ntchito, koma kuchokera ku tsabola wokoma, okoma kwambiri ku Bulgaria.
Caviar kuchokera maapulo, kaloti, tsabola tsabola ndi phwetekere
Zosakaniza:
- Tsabola wokoma ku Bulgaria - 3.2 makilogalamu;
- maapulo - 550 g;
- kaloti - 550 g;
- tomato wathanzi - 1 makilogalamu;
- mchere wa khitchini - makapu awiri a mchere;
- mafuta a mpendadzuwa - 180 ml;
- vinyo wosasa - 120 ml.
Kukonzekera
Zomera zimayambira ndi mbewu zimachotsedwa pa tsabola wokoma. Timasuntha tsabola mu chidebe chachikulu cha madzi otentha. Kusungunuka masamba pakadutsa mphindi zitatu ndikuwomba phokoso lalikulu ndikuwapititsa ku phokoso lalikulu komanso lakuya. Tsopano, m'madzi omwewo, timamwetsa tomato ndi kuchapa iwo nthawi yomweyo, ndiyeno tiwaponyera mu colander. Tsabola ndi tomato akangozizira kwambiri, zimachokera kwa iwo, timachotsa zochepa, koma zimakhala zowawa kwambiri.
Timadula kaloti ndi udzu wochepa kwambiri, womwe timatulutsa mwachangu mu mafuta ambiri, limodzi ndi maapulo a grated. Zomwe zili mu kasupe zimayamba kuoneka ngati golide, timasuntha zonse (pamodzi ndi mafuta) mu poto ndi tomato ndi tsabola. Timaonjezera mchere pagawa ndikuyika caviar pa moto wochepa. Pambuyo pa mphindi 25, onjezerani vinyo wosasa pano ndipo pitirizani kukonzekera zokometsera kwa mphindi 8-10.
Lembani caviar ndi tsabola, wothira madzi mitsuko yamadzi otentha ndi kuwasakaniza ndi zitsulo.
Caviar kuchokera ku tsabola wofiira wa Chibulgaria m'nyengo yozizira - njira yosavuta
Zosakaniza:
- Tsabola wofiira wofiira - 3.5 makilogalamu;
- anyezi - 800 g;
- kaloti - 650 g;
- madzi a phwetekere - 700ml;
- adyo - mano asanu;
- mafuta a mpendadzuwa - 260 ml;
- shuga, mchere - 1,5 st. makapu.
Kukonzekera
Kuchokera kuchapa chotsukidwa cha tsabola wofiira wa Chibulgaria timachotsa zimayambira ndikuchotsa mbeu mkati mwa masamba. Kenaka, dulani magawo osasunthika ndikuwalola kuti adutse pakati pa sing'anga ya nyama yopukusira nyama. Anyezi odzola ndi kaloti zatsopano zimagawidwa m'magawo kapena magawo, kenako timatumiza pambuyo pa tsabola ku chopukusira nyama. Mofanana ndendende, sagazani peeled adyo. Zomera zonsezi zimagwirizanitsidwa mu kapu yaikulu, yayikulu, kusakaniza ndi kuwonjezera kwa iwo batala ndi phwetekere. Komanso, timayambitsa shuga wabwino kwambiri ndi khitchini yaikulu yamchere.
Ife timayika mphika uwu pa mphika wa mpweya ndikuphika caviar yathu kwinakwake 40-45 mphindi.
Timayika chophikira chophika pamitengo yowonongeka mosamala ndikupaka chidebe chilichonse ndi chivindikiro chophika.
Caviar wochokera ku tsabola wobiriwira
Zosakaniza:
- Tsabola wa Chibugariya (wobiriwira) - 2,8 makilogalamu;
- anyezi - makilogalamu 1;
- kaloti - 600 g;
- citric acid - supuni 1;
- mchere wa tebulo - 1 tbsp. supuni;
- shuga wabwino - 2, 5 tbsp. makuni;
- mafuta a mpendadzuwa - 140 ml.
Kukonzekera
Oyeretsani bwino anthu odziwa bwino ntchito ya tsabola wobiriwira ku Bulgaria ndipo osaduladula mu magawo, timapaka mafuta ndi mafuta. Timagaŵira ndi pepala lophika lomwe lili ndi pepala lolembapo ndi kuliika pakatikati pa uvuni, kutentha komwe kwafika kale madigiri 210. Pambuyo pa mphindi 15-17 timatulutsa masamba ndikuzisiyanitsa ndi mdima wambiri. Kenaka, tsitsani masamba a tsabola wobiriwira kukhala blender ndikuwusandutsa woyera.
Mu phula, tenthe mafuta onse a mpendadzuwa ndikuupaka bwino anyezi akanadulidwa pamodzi ndi grated kaloti. Mwachangu kwa mphindi zisanu, ndipo perekani tsabola kwa blender. Komanso onetsani apa shuga wabwino ndi mchere wa tebulo. Pang'ono ndi lawi la moto, timaphika caviar kwa theka la ora. Kenaka onjezerani pang'ono citric acid ndikugwiritsira ntchito phula pamoto kwa mphindi 7, ikani pambali.
Powotcha m'magalasi a galasi amagawira zonse zomwe zili mu poto ndikupatsanso caviar ndi zophika.