Izingadi zekhishi zazivamile emadolobheni aseDutch naseMadolobheni Aphakathi. Izitshalo ezivame kakhulu ezikhulile zazibandakanya iklabishi, ama-leeks, anyanisi, isilimo esidliwayo esinamagatsha anamanzi kanye ne-parsley. Izindlela zokupheka eziningi zesikhathi esidlule zazibandakanya iklabishi ngama-leeks, anyanisi kanye namakhambi futhi siyaqhubeka nesiko nalesi sivinini esiluhlaza se-vitamin C esilula. Sisebenzise iklabishi ekhonjiwe (ebizwa nangokuthi iklabishi yaseShayina ngesiNgisi, kanye ne- spitskool eDutch) ngoba iyamnandi kuneklabishi evamile futhi idinga isikhathi esingaphansi ukupheka.
Okuzokwenza
- 5 tincetu
- 2 wezipuni ibhotela
- 1 anyanisi obomvu (kumasongo)
- 2 amahlombe (emasongweni)
- Iklabishi elikhomba elikhomba (iklabishi yaseShayina, lisikiwe kahle)
- 1 isipuni se-parsley (iqabunga eliyi-curly, eliqoshiwe)
- usawoti ukunambitha
- umnyama omnyama ukunambitha
Indlela Yokwenza
- Esikhathini esomile se-frying pan noma skillet, pheka imidwebo yebhethoni kuze kube crispy.
- Susa i-bacon epanini bese uvumela ukukhipha iphepha ekhishini.
- Engeza u-1 tbsp ibhotela kumanoni e-bacon epanini lokuthosa, kanye no-anyanisi nama-leeks. Pheka ngokucophelela phezu kokushisa okuphakathi okuphansi kuze kube yilapho ulula futhi uguquguqukile.
- Engeza iklabishi, upheke kuze kube ithenda, uvuselele njalo (cishe amaminitha ama-5). Hlanganisa ibhotela ehlalayo kanye nenkathi ukunambitha.
- Beka imifino ephekwe ephepheni elikhonzayo, cwilisa ibhekoni e-crispy phezu kwesitsha bese usabalalisa nge-parsley eqoshiwe.
- Khonza njengohlangothi ne inkukhu noma ingulube.
Amathiphu:
- Yakha ikhibhodi yakho yekhasika ngalezi zeluleko zokukhula nokunakekela izitshalo zeklabishi.
- Thola okuningi iklabishi yakho ngalezi zeluleko zokuthenga, ukugcina nokusebenzisa iklabishi .
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 165 |
| Inani lamafutha | 8 g |
| I-Fat egcwele | 4 g |
| I-Fat Unsaturated | 2 g |
| I-cholesterol | 19 mg |
| I-sodium | 198 mg |
| Ama-carbohydrate | 22 g |
| I-Fiber Dietary | 9 g |
| Amaphrotheni | 6 g |