Karoti caviar imakhala yosangalatsa kwambiri ndipo idzadabwitsanso ngakhale anthu omwe samakayikira za masamba owiritsa kapena ophika. Mwa mitundu yosiyanasiyana ya kukonzekera kwake, chophimba ndi tsabola wa Chibulgaria ndi tomato watsopano ndi opambana kwambiri, komanso appetizer yokonzekera kuchoka ku kaloti ndi phwetekere ndi kuphika zophika mu uvuni.
Kwambiri chokoma karoti caviar m'nyengo yozizira - Chinsinsi ndi Chibulgaria tsabola ndi tomato
Zosakaniza:
- kaloti - 1,2 makilogalamu;
- tomato - 340 g;
- mababu a anyezi - 540 g;
- adyo mano akulu - 2-3 ma PC.;
- Tsabola wokoma ku Bulgaria - 340 g;
- nyemba ya tsabola (zosankha) - 1 pc.;
- mchere wopanda iodizedwe ndi chisakanizo cha tsabola - kulawa;
- mafuta oyenga mpendadzuwa - 60 ml;
- viniga 9% - 10 ml.
Kukonzekera
Kaloti chifukwa kuphika caviar ayenera kutsukidwa, peeled ndi kuzitikita pa lalikulu kapena sing'anga grater. Komanso timadula masamba a Chibulgaria ndi tsabola wotentha. Mukhoza kudula pang'ono ndi mpeni kapena kungokupera ndi blender. Mofananamo, timakonza mababu ndi mavitabo, komanso timadontho tomato omwe achotsedwa pakhungu.
Kutenthetsa mafuta a mpendadzuwa mu poto yopaka kapena poto yowonongeka ndi kuika anyezi mmenemo, patangopita mphindi zochepa yonjezerani adyo ndikuwongolera zowonjezera pang'onopang'ono mofulumira. Chibulgaria okoma ndi otentha tsabola ndiwo otsatira pa mzere. Fukani ndi anyezi ndi adyo kwa mphindi zitatu, kenaka muikepo kaloti wokonzeka ndi phwetekere, yikani mchere ku zigawo zikuluzikulu za caviar, tsabola, kusakaniza ndi kuphimba ndi chivindikiro. Timachoka ku caviar kuti tisazimitse pamoto pafupifupi pafupifupi makumi atatu, kenako timayika vinyo wosasa, kusakaniza ndi kufalitsa zotentha pamitsuko yopanda kanthu. Timasindikiza chovalacho ndi tizilombo tating'ono ndipo timachikongoletsa mpaka chimachepa kwathunthu, ndikuchikulunga ndi bulangeti.
Kodi kuphika ndi zokometsera karoti caviar m'nyengo yozizira - Chinsinsi ndi phwetekere phala
Zosakaniza:
- kaloti - 1,2 makilogalamu;
- phwetekere - 190 g;
- mababu a anyezi - 190 g;
- adyo mano akulu - 3-4 zidutswa;
- masamba a laurel - zidutswa ziwiri;
- tsabola wotentha tsabola - 1-2 ma PC.;
- mchere wopanda iodizedwe ndikusakaniza tsabola watsopano - kulawa;
- mafuta a mpendadzuwa oyeretsedwa - 190 ml.
Kukonzekera
Choyamba, timakonza zokolola zonse zofunika pa caviar. Kaloti wanga, ife timatsuka ndikupera pogwiritsa ntchito grater. Mungathe kupotoza masamba mu chopukusira nyama kapena kupukuta mu blender, kotero kudzathekera kupirira ntchitoyo mofulumira. Timachotsa nyemba za tsabola wotentha kuchokera ku mbewu ndi zitsamba, pambuyo pake timang'amba mpeni kapena timayesa ndi kaloti. Mababu ndi adyo amatsukidwa ndipo amajambulidwa mu cubes mochepa ngati n'kotheka, kenako timayika anyezi mu poto yowonongeka kapena saucepan ndi mafuta ochepa a mafuta a mpendadzuwa omwe alibe kutentha. Fryani masamba mpaka mutsegule, kenaka yikani phwetekere yosakanizidwa ndi madzi kuti mukhale ndi kirimu wowawasa, kutsanulira otsala mafuta, kuponyera masamba a laurel ndi kulola kusakaniza kutentha kwabwino mpaka anyezi wofewa.
Mu chotengera china, mwachangu pang'ono kaloti, onjezerani madzi pang'ono ndikuwathira masamba a masamba ndi kuwonjezera kwa tsabola ndi mchere mpaka zofewa zosakaniza.
Tsopano timagwiritsa ntchito phwetekere anyezi ndi karoti, nyengo yake ndi mchere komanso kusakaniza tsabola watsopano, kusakanikirana, kuikamo m'mbale yoyenera kuphika mu uvuni, kuphimba ndi kuitumiza kwa mphindi makumi atatu kuti chipangizocho chikhale chaufupi ndi madigiri 185.
Tsopano timayika adyo mu caviar, tifalitsa pamitsuko yoyera, kuphimba ndi zivindi ndikuyika chosawilitsidwa mu chotengera ndi madzi otentha. Patapita mphindi makumi awiri, timaphimba zitsulo ndikulola zitsulo kuzizira.