Kutheni kufuneka somise uhambo?
Emva kokumisa, i-crispy layer yangaphandle iya kubumba phezu komhlaba, ngelixa ingaphakathi liya kugcina i-tender and smooth taste, kwaye yongeza iphunga elithile.
Oku kuthetha ukunyuka kwamaxabiso kunye neentengiso.
Inqanaba lokulungiselela: Emva kokucoca, yinqumle kwiisayizi ezifanelekileyo kwaye usasaze ngokulinganayo kwi-tray yegridi; Ungakwazi kwakhona ukuxhoma lonke uhambo kwinqwelo ejingayo.
Ukomisa ubushushu obuphantsi: Iqondo lobushushu yi-35℃, ukufuma kungaphakathi kwe-70%, kwaye yomiswa malunga neeyure ezi-3. Ukomisa ubushushu obuphantsi kweli nqanaba kunceda ukugcina isimo esihle.
Ukufudumeza kunye nokunciphisa umswakama: Yandisa kancinci iqondo lobushushu ukuya kwi-40℃-45℃, yehlisa ukufuma ukuya kuma-55%, kwaye uqhubeke ukoma malunga neeyure ezi-2. Ngeli xesha, uhambo luya kuqala ukucutheka kwaye umxholo wokufuma uya kuncitshiswa kakhulu.
Ukomisa okongeziweyo: Lungisa iqondo lobushushu libe malunga ne-50℃, seta ukufuma ukuya kuma-35%, kwaye wome malunga neeyure ezi-2. Ngeli xesha, umphezulu we-tripe yomile.
Ukomisa ubushushu obuphezulu: Nyusa iqondo lobushushu ukuya kuma-53-55℃ kwaye unciphise ukufuma ukuya kwi-15%. Qaphela ukuba ungaphakamisi ubushushu ngokukhawuleza.
(Nantsi inkqubo eqhelekileyo, kungcono ukuseta inkqubo ethile yokomisa ngokweemfuno zabathengi)
Ukupholisa kunye nokupakisha: Emva kokumisa, vumela i-tripe ime emoyeni imizuzu eyi-10-20, kwaye uyitywine kwindawo eyomileyo emva kokupholisa.
Ngala manyathelo angasentla, unokuqinisekisa ukuba i-tripe igcina umgangatho omhle kunye nencasa ngexesha lokumisa.
Ixesha lokuposa: Jan-10-2025
