Amakhowa amasha wePorcini ayisidlo esithandwa abantu abaningi abathanda ukudla emhlabeni jikelele.Zinokunambitheka okuhlukile nokunomhlaba okungafani nhlobo nolunye uhlobo lwamakhowe.Porcini amakhowezivame ukusetshenziswa ezitsheni ezihlukahlukene zokupheka, kusukela esobho nezitshulu kuya ku-pasta kanye ne-risotto.Uma ubheka ukufaka amakhowe e-Porcini ekuphekeni kwakho, usufike endaweni efanele.Kulesi sihloko, sizokukhombisa indlela yokupheka amakhowe we-Porcini ukuze ujabulele iphunga elimnandi ne-flavour ngokugcwele.
Into yokuqala ozodinga ukuyenza ukukhetha amakhowe e-Porcini amasha aqinile, futhi angenawo amabala noma imihuzuko.Ungazithola ezimakethe zendawo zabalimi noma ezitolo zegrosa ezikhethekile.Uma usunamakhowe akho, sekuyisikhathi sokuqala ukuwalungisa.
Qala ngokuxubha ngobumnene noma yikuphi ukungcola noma imfucumfucu kumakhowe.Ungasebenzisa futhi ithawula lephepha noma indwangu emanzi ukuze uwasule.Gwema ukuwageza ngaphansi kwamanzi agobhozayo, ngoba lokhu kungabangela ukuthi agcwale amanzi futhi kuthinte ukunambitheka nokuthungwa kwawo.
Okulandelayo, udinga ukusika amakhowe we-Porcini.Ngokungafani nezinye izinhlobo zamakhowe, i-Porcinis ineziqu eziwugqinsi ezingathambile njengamakepisi.Ngakho-ke, kungcono ukususa iziqu ngokuphelele bese usika ama-caps zibe yizicucu ezincane.
Manje sekuyisikhathi sokuphekaPorcini amakhowe.Kunezindlela eziningi zokupheka i-Porcinis, kodwa uku-sautéing kungenye yezindlela ezilula futhi ezimnandi kakhulu.Ukuze upheke i-Porcinis, uzodinga ipani noma i-skillet, ibhotela, nesweli.
Qala ngokushisa i-skillet phezu komlilo ophakathi bese wengeza isipuni sebhotela.Vumela ibhotela ukuthi lincibilike futhi ulinde kuze kube yilapho liqala ukubhamuza.Bese, engeza amakhowe e-Porcini asikiwe epanini futhi uwagovuze njalo.Njengoba amakhowe epheka, azokhipha amajusi awo, futhi ibhotela liyowasiza abe nsundu futhi enze ukunambitheka okucebile.
Ngemuva kwemizuzu embalwa, engeza i-garlic egayiwe epanini bese uyihlanganisa namakhowe.I-garlic izofaka amakhowe ngephunga elimnandi futhi ijulise ukunambitheka.Qhubeka upheka kuze kube yilapho amakhowe ethambile futhi eba nsundu kancane.
Lapho i-Porcini amakhowesebeqedile ukupheka, basuse ekushiseni futhi bavumele ukuba baphole imizuzu embalwa ngaphambi kokuphakela.Ungawafafaza ngamakhambi amasha noma ushizi weParmesan ogayiwe ukuze uthole ukunambitheka okwengeziwe.
Sengiphetha, ukupheka amakhowe amasha e-Porcini kuyinqubo elula, kodwa kudinga ukunakekelwa nokunaka imininingwane.Khumbula ukukhetha amakhowe amasha naqinile, uwaxube ngobumnene ukuze ususe ukungcola, uwasike kahle, bese uwasakaza ngebhotela nesweli ukuze uthole iphunga elimangalisayo nesinambitheka esizojabulisa izinzwa zakho.Ngalezi zinyathelo ezilula, ungakwazi ukujabulela amakhowe e-Porcini ezitsheni ezihlukahlukene futhi wengeze ukuthinta ubuhle ekudleni kwakho.