苏卢古尼奶酪配薄荷酸奶酱（格布贾利亚）
温热柔软的苏卢古尼奶酪搭配清凉的薄荷酸奶酱，口感咸鲜、滑嫩。
- 烹饪时间
- 15 分钟
- 份量
- 380 kcal
- 材料
- ≈ $3.40
- 蛋白质
- 26 g
材料
- 1 Suluguni cheese包装 300 克 约等于 $6.00 110 克
- 2 Plain yogurt包装 300 克 约等于 $2.19 80 克
- 3 Fresh mint包装 30 克 约等于 $2.20 8 克
- 4 Garlic≈ $10.00 每千克 3 克
- 5 Salt 1 克
灰色行表示常备食材：盐、油、香料。它们不计入每份价格。
做法
将酸奶、新鲜薄荷、蒜和盐一起打匀，调成色泽鲜绿的酱汁。
将苏卢古尼奶酪切成1厘米厚的片。
将奶酪片放入热水（不沸）中浸泡2–3分钟，直到变得柔软可塑。
将温热的奶酪片卷成圆柱形或叠成层状。
淋上薄荷酱，趁奶酪软时立即食用。
小贴士
- 为什么这样做
- Lower the cheese into hot water rather than boiling it so it doesn't curdle into a lump and stays pliable for rolling. If the water boils, the cheese turns rubbery and loses its shape.
- 可替换食材
- Replace the yogurt with kefir 1:1, but the sauce will be less creamy. You can replace the mint with 2 g dried, but the flavor will be weaker.
- 常见错误
- If the cheese hasn't become pliable in the water after 3 minutes, the water is too cool or the cheese is too cold. Check by hand: it should bend but not break.
- 保存与加热
- Keeps for 1 day in the fridge, but the sauce will separate. Stir before serving. Don't freeze, the cheese turns watery.
- 搭配建议
- Serve with thin cucumber slices and a crusty baguette for breakfast or a light dinner when you want something fresh and not heavy.
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