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Piederums desu pagatavošanai
(skat. 2.1. – 2.3. att.)
Svarīgi: šo papildu detaļu izmanto tikai tad, kad gaļa ir samalta, tai pievienotas garšvielas, un tā ir kārtīgi
samaisīta.
Kad desas āda ir izmērcēta siltā ūdenī, lai tā būtu elastīga, uzlieciet to uz uzgaļa, atstājot 5 cm garu brīvu
galu (aiztaisiet to, nosienot ar auklu). Ieslēdziet ierīci, ievietojiet smalcinātājā malto gaļu un sekojiet līdzi
tam, kā desas āda uzpildās.
Piezīme: šo darbu vislabāk veikt divatā: viens liek gaļas masu, otrs seko līdzi tam, kā desas āda uzpildās.
Nosakiet desas vēlamo garumu, sakniebjot un pagriežot ādu. Lai desas sanāktu kvalitatīvas, raugieties,
lai uzpildīšanas laikā desās nenonāktu gaiss un veidojiet tās 10 līdz 15 cm garas (sadaliet desas, nosienot
ar auklu).
Piederums Kebbe pagatavošanai
(skat. 4.1. – 4.2. att.)
Praktisks padoms:
Lai samaltu gaļu Kebbe vai Kefta pagatavošanai, izlaidiet gaļu 2 līdz 3 reizes caur maļamo mašīnu, līdz
sasniegta vajadzīgā konsistence.
Dārzeņu smalcinātājs
(skat. 4.1. – 4.6. att.)
Izmantojiet konusu, kas piemērots katram produkta veidam , skat. 6. att.
Ieteikumi labu rezultātu iegūšanai:
Izmantojiet stingrus dārzeņus, lai iegūtu apmierinošu rezultātu un izvairītos no produktu iesprūšanas
padeves traukā. Neizmantojiet ierīci, lai griestu vai rīvētu pārāk cietas sastāvdaļas, piemēram, cukuru vai
gaļas gabalus.
(skat. 9.1. – 9.6. att.)
LV
TĪRĪŠANA
27


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