I-Swiss cheese fondue Fondue okokuqala kusukela eFulentshi isho ukuthi "iyancibilika". Ekuqaleni, lokhu kudla kwakulungiswa kuphela kumxube wezinyosi ezimpumalanga zase-Alps zeNgxenye yeSwitzerland e-Savoyene nasePiemonte. Ngokuhamba kwesikhathi, umqondo we-fondue usakaze kuwo wonke ukudla, esiwufaka izicucu ngokubilisa amanzi futhi usebenze ngamafoloko amade. Ngalezi foloko, izingcezu zokudla kuqala zibhapathiziwe ku-cabelon, bese kuhamba ukujikeleza kwemfoloko, uketshezi (ushizi) uphuthunyiswa, futhi ngokushesha, ukudlula amapuleti, athunyelwa emlonyeni. Kulokhu, akekho okhohlisayo amafoloko akhe, kodwa ngokucophelela ususa ukudla ngezindebe zakhe. Kukhona iFondue enziwe ushizi, ushokoledi, umhluzi noma amafutha. I-cheese fondue yinguqulo endala yalesi sidlo. Ilungiselelwe ngxube ye-Cheese Emmentaler, i-Grazer, i-Freiburger Voscheri, i-Comte, i-Beaufort, i-Savoy, iwayini elimhlophe ne-thickener yamasiki noma i-cornstarch, i-clove yegalikhi, i-pepper ne-glass Kirsch. Kuye ngohlobo lweFondue, ungathola ukuthi yikuphi okuvela kuwo. Etafuleni, i-Fondue ifakwa epanini elikhethekile le-ceramic - i-Cacuelon, echazwe ku-Rehaud (ipuleti) ngomlilo. Ngokwesiko, ushizi uhanjiswa ngesinkwa esimhlophe, uthathe izikwele ezincane eziningi. Manje i-fondue manje isetshenziselwa amazambane abilisiwe, apula, i-ananas, njll. Emndenini ngamunye kufanele kube ne-cauchelon nokuvuselela. Uma sekuvele isidlo sabelusi base-Alpine, sithole isimo sekhethelo lobuchwepheshe eSwitzerland. Lapha ngichaza kafushane uFonda, futhi manje cabanga ndawonye enye yezindlela zokupheka. Njengoba njalo, ngilindele ukuphawula, futhi konke okujabulisayo!
Izithako:- Isinkwa esimhlophe 600 g
- I-Cheese Greyzer 300 g
- I-Cheese Freiburger Voscheri 300 g
- Iwayini elimhlophe elimhlophe 300 ml
- I-starch yembewu 1.5 tbsp. l.
- I-Kirsch 100 ml
- I-pepper emhlabathini omnyama phansi i-pinch 3
- I-pepper ebomvu umcibisholo ongu-1
- I-Nutmeg i-powdered ne-0.25 tsp.
- I-Garlic 1 i-clove
- Isinyathelo 1 Kudingeka sibe ne-Cacuelon nokubuyisela kabusha. Lungiselela: I-Vosheri ushizi ne-Greirzer, i-kirsch, iwayini elimhlophe elimhlophe, i-pepper, i-paprika, isitashi, i-chive clove, i-nutmeg namafoloko amade.
- Isinyathelo 2 Sika i-garlic zibe yizicucu eziningana bese ugawula phansi kanye nhlangothi zomzimba. Sizoshisa ipuleti ngomlilo ngaphezu kwesilinganiso.
- Isinyathelo 3 Ushizi futhi sizokuthumela ku-cabelon.
- Isinyathelo 4 Ama-cheeses azokhatheka kancane kancane. Siphulukisa wonke ama-300 ml wewayini, siyaphazamisa.
- Isinyathelo 5 Sika isinkwa sibe yizikwele ezincane.
- Isinyathelo 6 Esikhathini esidlikiweyo ushizi uthele isitashi, ngine-thickener for sauces, upheke, uvuselele sonke isikhathi.
- Isinyathelo 7 Ekupheleni, lapho ushizi ucibilika emzimbeni omkhulu, uthele ingilazi yekirsch. Kungenzeka futhi ngaphezulu.
- Isinyathelo 8 Gqugquzela. Uma ushizi ubheka lokhu, sekuyisikhathi sokudlulisela i-kakuelon emlilweni wokuvuselela. Ngezansi kufanele kwenziwe i-crust of ushizi - kubhekwa phakathi kwabafundi be-ushizi njengobumnandi. "Enguotta" - eSwitzerland - Bon appetit!