John Myers
Ukusabalala okumnandi kwenziwa ngama-apula noma amapheya noma ngokuvamile ingxube yazo zombili izithelo. I-apula noma iklabishi eliphakathi kweklabishi ibonakala ngesithelo esiphezulu kakhulu futhi inokufana nojeli, ukungaguquguquki okusakazekayo kanye nombala onsundu ngokumnyama. Ikakhulukazi e-Rhineland, ukusabalala okumnandi kuwukukhethekile kwangempela.
Origin
Ngisho namaJalimane acubungula izithelo zawo eziwile eklabishi lama-apula ezimbizeni ezibanzi. Ngale ndlela, isithelo esasingakwazi ukugcinwa isikhathi eside sagcinwa ngokuphazima kweso. Ngenxa yokuqukethwe ushukela ophezulu, amapheya ayevame ukungezwa esitshalweni sama-apula ukuze kuthuthukiswe impilo yeshalofu. Ngaphezu kwalokho, isitshalo esimnandi sasiyisishukela esifanelekile ngaphambi kokusungulwa kokukhiqizwa kukashukela ezimbonini ngekhulu le-18.
Isizini
I-apula kanye neklabishi eliphakathi kwe kutholakala unyaka wonke ngekhwalithi engaguquki.
Taste
Ukusabalala kunokufana nojeli, ukungaguquguquki okusakazekayo, kumnandi kakhulu futhi kunambitheka ngendlela emangalisayo njengama-apula namapheya.
Sebenzisa
I-apula neklabishi eliphakathi kwe kunambitheka esinkweni namaroli noma namakhekhe, ama-crepes namakhekhe amazambane. Kodwa i-apula noma iklabishi eliphakathi nendawo iphinde inikeze amasoso anenhliziyo ukuthi okuthile okuthile - leli nothi elihle elinezithelo lihambisana kahle nezitsha zenyama.
Storage
Ngemuva kokuvula, iklabishi ye-apula ne-pear kufanele igcinwe esiqandisini uma kungenzeka.
ukuqina
Uma imbiza ingakavulwa, i-apula ne-pear herb ingagcinwa iminyaka eminingana ngaphandle kwezinkinga. Uma igcinwe futhi isetshenziswe ngendlela efanele, ukusabalala okumnandi kuvame ukuba neshalofu impilo okungenani yezinyanga eziyisi-6 ngemva kokuvulwa.
Inani lokudla okunomsoco/izithako ezisebenzayo
Jabulela kuphela iklabishi ye-apula ne-pear ngokulinganisela - ukusabalala okumnandi kunoshukela kakhulu futhi kunikeza nge-100 g: 221 kcal noma 923 kilojoules, cishe u-1.3 g wamaprotheni, cishe u-0.4 g wamafutha kanye no-52 g wama-carbohydrate.
