Ubhontshisi ohlaza okotshani obunjiwe uyisisekelo emizini eminingi, enikeza lula futhi indlela esheshayo yokwengeza imifino ekudleni. Kodwa-ke, umbuzo ojwayelekile ovela ukuthi ngabe la mabhontshisi aluhlaza acwebezelwe asevele ephekiwe. Ukuqonda inqubo yokulungiselela imifino ekheniwe kungakusiza wenze izinqumo ezinolwazi ekuphekeni kwakho nasekudleni kokudla.
Okokuqala, inqubo yokuwafaka ubhontshisi oluhlaza ifaka izinyathelo ezimbalwa eziqinisekisa ukuthi ubhontshisi uphephile ukudla nokugcina ukunambitheka kwawo kanye nenani lokudla okunempilo. Ubhontshisi ohlaza okotshani obusha uvalwe okokuqala, wageza, futhi wanqunywa ngaphambi kokuba uthathe izingcezu ezincane. Yilapho igama elithi "ukusika ubhontshisi oluhlaza" liza. Ubhontshisi ubese ebunjiwe, okusho ukuthi babilisiwe kafushane bese besolwa ngokushesha. Lesi sinyathelo sibalulekile njengoba kusiza ukugcina umbala, ukuthungwa, kanye nezakhi zobhontshisi.
Ngemuva kwe-blanching, ubhontshisi oluhlaza okotshani ugcwele amathini, imvamisa ngenani elincane lamanzi noma i-brine ukuze uthuthukise ukunambitheka nokuvimbela ukonakala. Amathini abese evalwa futhi avinjelwe ekushiseni okuphezulu ngesikhathi senqubo yokucansa. Lokhu kushisa okushisa kupheka ubhontshisi, kubulale noma yimaphi amagciwane futhi kuqinisekise ukuthi umkhiqizo ugwazi oluseshaleni. Ngenxa yalokho, lapho uvula ingasenga ubhontshisi oluhlaza, empeleni vele aphekiwe.
Le hlobo eliphekwe ngaphambili likabhontshisi okhethwe ngokongwecweli libenza baguquguquke ngendlela emangalisayo ekhishini. Ungazisebenzisa uqonde kusuka ku-Can ezitsheni ezahlukahlukene, njenge-casseroles, amasaladi, noma njengesitsha esiseceleni. Njengoba seziphekiwe vele ziphekiwe, zidinga isikhathi esincane sokulungiselela, zibenze babe nenketho enhle yokudla okusheshayo. Mane nje uchithe ubhontshisi ukuze unciphise okuqukethwe kwe-sodium, uma ufisa, futhi alungele ukungezwa ezintweni zakho ozithandayo.
Kodwa-ke, ngenkathi ubhontshisi oluhlaza okotiwe lusekulungele, abanye bangathanda ukunambitheka kanye nokuthungwa kobhontshisi obusha noma obuqandisiwe. Ubhontshisi obuhle obuhlaza okotshani banganikeza ukuthungwa kwe-crisper kanye nokunambitheka okunempilo okwengeziwe, ngenkathi ubhontshisi we-frozen kuvame ukuba yiqhwa lapho kuvuthwa khona okuphezulu, ukulondolozwa kwezakhi zazo nokunambitha. Uma ukhetha ukusebenzisa ubhontshisi omusha noma eqandisiwe, khumbula ukuthi bazodinga ukupheka ngaphambi kokusetshenziswa.
Uma kukhulunywa ngokondlayo, ubhontshisi oluhlaza okotshani kungabangezela okunempilo ekudleni kwakho. Ziphansi kilojoule, ngaphandle kwamafutha, nomthombo omuhle wamavithamini A no-C, kanye ne-fiber yokudla. Kodwa-ke, kubalulekile ukubheka ilebula yezithako ezingeziwe, njengosawoti noma okulondoloziwe, okungathinta ubudlova obugcwele bomkhiqizo. Ukukhetha izinhlobo ze-sodium ephansi noma ezingezelwe ngosawoti kungakusiza ugcine ukudla okunempilo.
Ekuphetheni, ubhontshisi wesikeki ekoncwani usevele uphekwe, ubenzele inketho elula nenempilo yabantu abamatasatasa nemindeni. Zingafakwa kalula ezitsheni ezahlukahlukene, zinikeza indlela esheshayo yokwengeza imifino ekudleni kwakho. Ngenkathi zingahle zingabuyiseli ukunambitheka kwamabhontshisi amasha noma aqandisiwe kwabanye, ukulula ukusetshenziswa kwabo nempilo ende eshalofu kubenze kube yinto ebalulekile ye-pampu. Noma ngabe ulungiselela isidlo sakusihlwa esisheshayo sokwenziwa kabili noma isidlo esibanzi ngokwengeziwe, ubhontshisi oluhlaza okotshani ungaba ukwengeza okuthembekile futhi okumnandi ku-repertoire yakho ye-Culinary.
Isikhathi sePosi: Jan-02-2025