- Amaprotheni 6.1 g
- Amafutha 4.3 g
- Amakhabhohayidrethi 9.2 g
Ngezansi iresiphi elula yokwenza iklabishi elimhlophe elimnandi kuhhavini.
Izinkonzo Ngesitsha Sonke: Izinsizakalo eziyi-8-9.
Imiyalo yesinyathelo ngesinyathelo
Iklabishi elimhlophe casserole isidlo esiphundu kakhulu sokudla okulula ukusilungiselela ekhaya. Ukwenza ukukhanya kwe-casserole, udinga ukusebenzisa ukhilimu omuncu onamafutha amancane (akufanele ube mkhulu kakhulu) nemayonnaise elula, ungasebenzisa futhi umkhiqizo owenziwe ekhaya. Isitsha siphekwe kuhhavini ngama-degree ayi-180, futhi kusukela ku-inventory eyengeziwe uzodinga i-mixer noma i-whisk. Ngezansi iresiphi yesithombe elula yokupheka ngesinyathelo ngesinyathelo iklabishi elimhlophe casserole ngeqanda noshizi.
Isinyathelo 1
Ukuhlela inqubo yomsebenzi, qoqa zonke izithako, ulinganise inani elidingekayo bese ubeka phambi kwakho ebusweni bomsebenzi.
© UTatyana Nazatin - stock.adobe.com
Isinyathelo 2
Ukulungiselela ukugqoka, uzodinga amaqanda enkukhu, isitashi sommbila, ufulawa ohlungiwe, imayonnaise elula nokhilimu omuncu onamafutha aphansi, kanye nosawoti, upelepele womhlabathi (ongakukhetha) kanye ne-powder baking. Thatha isitsha esijulile nesixubi kusuka ku-inventory, futhi ungasebenzisa i-whisk noma imfoloko.
© UTatyana Nazatin - stock.adobe.com
Isinyathelo 3
Hlukanisa amaqanda ama-4 epuletini elijulile, hlanganisa. Faka inani elilinganayo lemayonnaise nokhilimu omuncu bese ushaya kahle usebenzisa i-mixer kuze kube bushelelezi. Le yingxenye yoketshezi yokugcwaliswa.
© UTatyana Nazatin - stock.adobe.com
Isinyathelo 4
Ingxenye eyomile yokugqoka ifaka ufulawa kakolweni, isitashi sommbila, nengxenye yethisipuni yempuphu yokubhaka. Hlanganisa zonke izithako ndawonye ukusabalalisa impuphu yokubhaka ngokulinganayo.
© UTatyana Nazatin - stock.adobe.com
Isinyathelo 5
Ingxenye yokugcina yokwakheka kokugqoka ukuhlanganisa isisekelo seqanda eliketshezi nofulawa ogeleza mahhala. Kancane kancane wethula into eyomile ku-workpiece, ushaye ngomxube ngesivinini esiphansi. Qinisekisa ukuthi azikho izigaxa enhlanganisweni eqediwe.
© UTatyana Nazatin - stock.adobe.com
Isinyathelo 6
Thatha uhhafu wekhanda leklabishi bese usika kahle, lokhu kungenziwa ngommese noma i-grater ekhethekile.
Into esemqoka ukwenza izingcezu zemifino ezicishe zifane nobukhulu obufanayo, ngaphandle kwalokho ngeke zibhake ngokulinganayo futhi iklabishi lizoqhephuka ezindaweni.
© UTatyana Nazatin - stock.adobe.com
Isinyathelo 7
Faka usawoti kuklabishi eline-shredded, uhlanganise kahle futhi ukhumbule kancane izingcezu ngezandla zakho ukuze ziphume ijusi bese yehla kancane ngevolumu.
© UTatyana Nazatin - stock.adobe.com
Isinyathelo 8
Geza u-anyanisi oluhlaza namakhambi afana nedill. Gunda umswakama owedlulele, lahla amahlumela owomile noma izimpaphe eziphuzi. Sika amakhambi kahle. Beka eceleni u-anyanisi owodwa oluhlaza okwethulwayo.
© UTatyana Nazatin - stock.adobe.com
Isinyathelo 9
Faka imifino kuklabishi omhlophe oqoshiwe bese uhlanganise kahle. Thatha isitsha sokubhaka (awudingi ukugcoba nganoma yini), susa iklabishi ngamakhambi, usisakaze ngaphezulu ukuze kungabikho isilayidi. Bese uthatha isipuni bese usisebenzisa ukugcwalisa iklabishi ngokugqoka okulungiselelwe ngaphambilini. Gwema ukuthela usosi uqonde ngqo esitsheni ngoba ungahambisa uketshezi ngokungalingani.
© UTatyana Nazatin - stock.adobe.com
Isinyathelo 10
Thatha ushizi onzima bese wenza izingcezu ezincanyana ezi-6-7 ezinosayizi olinganayo. Beka izingcezu ngaphezulu kokungenalutho ngendlela efana nefeni, futhi ungakhohlwa ukuvala okuphakathi. Thumela ifomu ukubhaka kuhhavini elifudunyezwe libe yizi-180 degrees ihafu yehora. Ungakwahlulela ukulungela ngokubomvu, uqweqwe lukashizi nokuqina okuqinile (uketshezi kufanele luhwamuke futhi lukhule).
© UTatyana Nazatin - stock.adobe.com
Isinyathelo 11
Iklabishi elimhlophe elimnandi kakhulu lokudla okuphekwe ngeqanda noshizi kuhhavini selikulungele. Masime ekamelweni lokushisa imizuzu eyi-10-15 ngaphambi kokuphaka. Sika izingxenye bese uhlobisa ngezilayi ze-anyanisi oluhlaza. Jabulela ukudla kwakho!
© UTatyana Nazatin - stock.adobe.com
