IMate sisiselo esixatyiswayo esidume ngokulungiswa kwaso okukhethekileyo kunye neempawu ezivuselelayo. Ifuna izithako ezincinci kodwa izixhobo ezithile, le recipe ikubonisa indlela yokwenza i-Mate usebenzisa amagqabi omisiwe e-yerba mate.
Ngokwesiqhelo ityiwa kwintlavuthwa kwaye irhafelwe kwingca yentsimbi eyaziwa ngokuba yibhombila. Igqibelele ngalo naliphi na ixesha losuku, i-Mate ayinikezi kuphela ukukhaba ngecaffeine kodwa ineendlela ezingenasiphelo zokuyenza ngokwezifiso!
Indlela yokwenza Umtshato
Phawula: Imiyalelo epheleleyo inikwe kwikhadi leresiphi elingezantsi.
Galela ierba ngaphakathi kwegourde ide igcwale ¾. Gquma umlomo wethanga ngesandla esinye, ujike, kwaye ushukumise ngamandla malunga nemizuzwana emi-4.
Oku kujolise ekufumaneni amasuntswana amancinci ukuba ahlale phezu kotywala. Ngoku beka i-gourd kwakhona kwindawo yayo, unakekele ukuthungwa ukuba uhlale uthambekele kwelinye icala.
Fudumeza amanzi ngeketile ukuze ubile, ungabilisi (akufunekanga ungabi ngaphezu kwe-160 ° ukuya kwi-175 ° F); yitshintshele kwi-thermo.
Galela amanzi abandayo kwisithuba osenze ngaphakathi kwegourd. Gcina i-gourd igobile de i-Yerba ithathe amanzi. Gquma umlomo webhombila ngobhontsi wakho kwaye ubeke isiphelo sokucoca kwindawo engenanto yokwenza utywala.
Vula i-bombilla kuphela xa ufumene indawo eqinisekileyo yebhombu echukumisa emazantsi egourd. Ngale ndlela, uya kusigcina isihluzi ekuthinteleni amasuntswana amahle. Emva koko, qala ukugalela amanzi ashushu ngokuthambileyo ngaphakathi kwethanga.
Indlela Yokulungiselela Iqabane
Gcwalisa i-gourd ephilisiwe ngaphezu kwesiqingatha esigcwele nge-yerba. Nyakazisa i-gourd de iti igubungele icala kwaye iphantse ifike phezulu. Phambi kokuba ufake umququ, galela amanzi abandayo kwisithuba osenze phakathi kwegawudi.
Gcina i-gourd igobile de i-Yerba ithathe amanzi. Beka isiphelo esihluziweyo somququ weqabane kwiti nge-engile. Thela amanzi ashushu (angabilisi) kwiti yeerba mate kwaye usele. Ubushushu obuphakathi kwe-160 ° ukuya kwi-175 ° Fahrenheit bungcono.
Izinongo eziyeleleneyo:
- Ukuhamba
- Iqabane Cocido Quemado
- IReviro yaseParaguay yokwenyani
- I-Cornstarch Atole
- Atole de Avena | Isiselo seOatmeal
- Ikofu eCreamy
iresiphi
Easy Paraguayan Mate
Izithako
- Imifuno eyomileyo , i-katuava, i-boldo, i-chamomile, i-ginseng, i-mint, i-lemon verbena, njl.
- amanzi , kushushu (160° ukuya ku-175°F)
- Yerba mfondini
imiyalelo
- Galela ierba ngaphakathi kwegourde ide igcwale ¾. Gquma umlomo wethanga ngesandla esinye, ujike kwaye ushukumise ngamandla malunga nemizuzwana emi-4. Injongo yale nto kukufumana amaqhekeza amancinci ukuba ahlale phezu kotywala.
- Ngoku phinda ubeke igour kwindawo yayo, unakekele ukuthungwa ukuze uhlale utyekele kwelinye icala. Fudumeza amanzi ngeketile ukuze ubile, ungabilisi (akufunekanga ungabi ngaphezu kwe-160 ° ukuya kwi-175 ° F); yitshintshele kwi-thermo.
- Gquma umlomo webhombila ngobhontsi wakho kwaye ubeke isiphelo sokucoca kwindawo engenanto yokwenza utywala. Galela amanzi amancinci abandayo kwisithuba osenze ngaphakathi kwegourd. Gcina i-gourd igobile de i-Yerba ithathe amanzi.
- Vula i-bombilla kuphela xa ufumene indawo eqinisekileyo yebhombu echukumisa emazantsi egourd. Ngale ndlela, uya kusigcina isihluzo ekuthinteleni ngamasuntswana amahle. Emva koko, qalisa ukugalela amanzi ashushu kancinci ngaphakathi kwegourd. Hmm!!
- Gcwalisa i-gourd ephilisiwe ngaphezu kwesiqingatha esigcwele nge-yerba. Nyakazisa i-gourd de iti igubungele icala kwaye iphantse ifike phezulu. Phambi kokuba ufake umququ, galela amanzi amancinci abandayo kwisikhewu osenze ngaphakathi kwegawula.
- Gcina i-gourd ithotywe de i-Yerba Mate ifunxe amanzi. Beka isiphelo esihluziweyo somququ weqabane kwiti nge-engile. Thela amanzi ashushu (angabilisi) kwiti yeerba mate kwaye usele. Ubushushu obuphakathi kwe-160 ° ukuya kwi-175 ° Fahrenheit bungcono.
amaNqaku
Lonke ulwazi lwesondlo lusekwe kwizibalo zomntu wesithathu kwaye luqikelelo kuphela. Iresiphi nganye kunye nexabiso lesondlo liya kwahluka ngokuxhomekeke kwiibrendi ozisebenzisayo, iindlela zokulinganisa, kunye nobukhulu bezabelo kwikhaya ngalinye.