Na-eche banyere ihe eji megharịa ọnụ iji kwadebe maka nri abalị ịhụnanya? Obi ga-adị m ụtọ inyere gị aka! Champagne jelii na mkpụrụ osisi na tomato! Ọ na-egbuke egbuke, tọrọ ụtọ ma na-adọrọ mmasị! Ijuanya ndị ị hụrụ n'anya nwere ma ọ bụ na-enweghị ihe kpatara ya!
Nkọwa nke nkwadebe:
Ị nwere ike were mkpụrụ osisi na beri ọ bụla na uto gị, ọbụlagodi mkpọ! Ọ ga-ewe obere oge iji kwadebe. Naanị hardening nke jelii ga-amanye gị ka ị chere ntakịrị, ma m na-ewere nke a dị ka nnukwu gbakwunyere, n'ihi na eji megharịa ọnụ n'ihu. Otu esi eme jelii champagne na mkpụrụ osisi na tomato, gụọ usoro nhazi nzọụkwụ site na nzọụkwụ.
Efrata:
- Champagne na-atọ ụtọ - 500 milliliters
- Gelatin nri ozugbo - 10 grams
- Pear - 1 iberibe
- Peach - 1 iberibe
- Nectarine - 1 iberibe
- Apricot - 2-3 iberibe
- Mkpụrụ vaịn - 100-150 grams (enweghị mkpụrụ).
- cherị cherị - 100-150 grams
- Strawberries - 100-150 grams
Ọrụ: 3-4
Otu esi akwadebe "Champagne jelii na mkpụrụ osisi na tomato"
Kwadebe ihe niile dị mkpa. Sachaa mkpụrụ osisi na tomato nke ọma.
Ana m akwado ikpuchi arịa ndị ị na-eme atụmatụ iji jelii na ihe nkiri nri ma hapụ ọdụ nke ihe nkiri ahụ n'èzí. Mgbe ahụ, ị gaghị ekpo ọkụ jelii ma ọ bụ mee ihe ndị ọzọ iji wepụ ya.
Bee mkpụrụ osisi na tomato ma bee ha enweghị usoro n'ime iberibe. Enwere ike ịhapụ mkpụrụ vaịn na obere mkpụrụ osisi ndị ọzọ.
Wunye gelatin ozugbo n'ime champeenu ma tinye na stovu. Mgbe ị kpalitere gelatin na champeenu, mmeghachi omume ga-eme. Ihe niile ga-ebili na okpu ụfụfụ, ya mere were nnukwu akpa. Tinye obere okpomọkụ ruo mgbe ụfụfụ ahụ ji nwayọọ nwayọọ malite ibelata. Kpoo ngwakọta ahụ ntakịrị, gelatin ga-agbaze site na ebe a, wepụ ya na ọkụ.
Obere ụfụfụ a ga-adị na njedebe nri.
Tinye mkpụrụ osisi na tomato n'ime akpa.
Ma jupụta champeenu! Tinye na refrjiraeto maka awa 5-6 ruo mgbe edobere kpamkpam. Mgbe jelii dị njikere, jiri nwayọọ dọpụta nsọtụ nke ihe nkiri nri, tinye efere n'elu akpa ahụ ma tụgharịa ya. Wepu akpa ahụ, jiri nlezianya wepụ ihe nkiri nri na jelii ma jee ozi!
Ezi agụụ!
isi: povar.ru