John Myers
Mukati
show
Kutanga, gadzirira tomate uye wobva waisa blanch
Usati wapedza blanch tomate, unofanirwa kuita matanho ekugadzirira mashoma.
- Tarisa muriwo. Rasa madomasi akaora kana akakuvara. Shandisa matomatisi akasimba uye anopenya chete pakuita blanching. Rudzi runofanira kuva rwakadzika rutsvuku.
- Shambai tomate pasi pemvura inotonhora inoyerera.
- Shandisa banga rekicheni kuti unyatsocheka magumo emadzinde. Kuti uite izvi, sunda banga risingapfuuri 1 cm kudzika mumatomatisi imwe neimwe uye bvisa midzi.
- Shandura madomasi kumativi. Pazasi, imwe neimwe inotemwa 2.5 cm yakadzika uye muchimiro chemuchinjikwa.
Blanch tomate - vanopinda mumvura yekubika
Gadzirira ndiro huru usati wawedzera matomatisi kumvura inopisa. Izadze hafu nemvura inotonhora uye uwedzere mashoma echando cubes.
- Isa mvura mupoto hombe wounza kumota pachoto. Madomasi anofanira kuzokwanisa kunyura pasi pemvura. Poto inofanira kuva yakakura zvakakwana.
- Isa munyu imomo. Wedzera zvipunu zvitatu zvemunyu pa3 litre yemvura.
- Iye zvino madomasi matanhatu anouya mumvura inopisa. Pano vanofanira kudhibha kana kushambira kwemasekonzi makumi matatu kusvika makumi matanhatu.
- Kana ganda richitanga kusvuuka zviri nyore, bvisa matomatisi nechipunu chakaiswa.
Ice kugeza uye svuura madomasi
Ipapo madomasi anopinda mubhavhu rechando. Pano, zvakare, vanoramba vari 30 kusvika 60 seconds, zvichienderana nekukura kwavo, uye vanodzoserwa mberi nekudzoka nguva shomanana.
- Bvisa matomatisi woisa pabhodhi.
- Pukuta matomatisi zvishoma nekicheni tauro.
- Tora tomate yega yega uye bvisa ganda.
- Kuti uite izvi, tora domatisi muruoko rwako rusina simba uye shandura muchinjikwa wakaiswa kumusoro. Ruoko rune simba ikozvino runogona kubvisa nyore nyore 4 quadrants.
- Kana iwe waita zvese nemazvo, iyo peel inofanira kubvarurwa isingaite. Ungangoda kushandisa banga rekicheni kune dzakasindimara mavara.
- Shandisa matomatisi pakarepo. Zvimwe zvishandise mune resipi kana kuomesa. Unogona kuchengeta madomasi akachekwa mufiriji kwemwedzi mitanhatu kusvika misere.
