- yamapheya angahlanjululwa - 8 kilogram
- i-marinade egcwalisa amapheya - 3.2 kilogram
- ama-apula angacacisiwe - ama-8 kilogram
- ukugcwalisa ama-apula ama-apula - 3.2 kilogram
- amaapula aseRajka nesi-Chinese - 7 kilogram
- ukugcoba ama-apula, ilayisi ne-china - 2.8 kilogram
Isikhathi esifanele kunazo zonke zokuwasha ama-apula nama-pears ngo-Agasti. Ngalesi sikhathi, izinhlobo zasebusika zama-apula kanye nama-apula azincane, ngakho-ke ziqinile, okudingekayo ukuvuna. Uhlobo oluhle kakhulu lwe-apula lokukhethwa yi-bergamot yasePoland, futhi kusukela kwamapheya - okuthiwa i-Winter Pear. Ngokwale recipe uzothola amathini angama-litre ayi-10. Ukulungiselela: Sika ama-apula nama-pears ngenhloko. Uma izithelo zikhulu kakhulu, zinqume ngesigamu. Uma ufisa, ungahlanza ama-apula nama-pears esikhumbeni, susa iziqu nezinkomishi. Ama-apula aseBlanch ngamanzi abilayo imizuzu engu-5, namapheya amaminithi angu-10. Khona-ke, ama-apula nama-pears apholile emanzini abandayo bese efaka izimbiza. Thela ukugcwaliswa kwe-marinade (izinga lokushisa layo kufanele libe ngama-degrees angaphezu kwangu-80) bese ukhula. Uma uthatha ama-apula e-pea irayisi noma e-china, uwafake emanzini abilayo amaminithi amathathu, bese upholile emanzini abandayo. Ama-marinades ama-apula nama-pears angagcinwa kuphela, futhi kusukela esifundeni nakwaseChina zikhaliphile futhi zingagcini. Nciphisa ama-marinades ama-apula nama-pears ekushiseni kwama-85 degrees emizuzu engu-25 (ngesigamu segreyi noma i-litre jar) kanye nemaminithi angu-35 embizeni yamatitha amathathu.
Izinkonzo: 10