Ukusebenza ngamafutha ashisayo kungaba nzima, kepha uma ulandela izeluleko zethu eziphezulu zokuthosa ngokuphepha, ungagwema izingozi ekhishini.

Ngenkathi ukudla okujulile okuthosiwe kuhlala kuthandwa, ukupheka usebenzisa le ndlela kushiya umaki wephutha elingaba yingozi. Ngokulandela imithetho embalwa elula, ungakwenzaI-Deep-Fryngokuphepha nangokuzethemba.

 

1. Sebenzisa uwoyela ngephuzu lentuthu eliphakeme.Lokhu kushisa okungamafutha kungafudunyezwa ngaphambi kokubhema nokushiswa. Amafutha agcwele futhi anama-monounsaturated azinze kakhulu ekuthoseni. Amafutha acebile kuma-polyphenols noma ama-antioxidants futhi kulula ukusebenza nawo, ngoba abonakala engasho lutho emazingeni okushisa aphezulu - lokhu kufaka uwoyela we-olive kanye namafutha okudlwengula.
2. Bheka izinga lokushisa lamafutha akho. I-180C yomaphakathi no-200c wokuphakama. Gwema ukufudumeza uwoyela noma yikuphi okuphakeme kunale. Uma ungenayo i-thermometer, uvivinye uwoyela nge-cube yesinkwa. Kufanele ku-brown ngemizuzwana engama-30- 40 lapho uwoyela usemshinini olinganiselayo.
3. Ungalokothi ubeke ukudla okumanzi kufryer.Uketshezi olwedlulele luzodala ukuthi uwoyela ube yi-splutter engadala ukulimala. Ukudla okumanzi ikakhulukazi kufanele kusome ngephepha lasekhishini ngaphambi kokuthosa.
4. Ukulahla uwoyela ngokuphepha, shiya ukuze uphole ngokuphelele, uthele kwi-jug, bese ubuyela ebhodleleni lawo loqobo. Ungalokothi uthele uwoyela phansi ucwila, ngaphandle kokuthi ufuna amapayipi avinjiwe!