Izinkukhu zezinkukhu namazambane Ngizophakamisa olunye uhlobo lwezinsika. Ngeke ucabange umuntu ongadli lesi sidlo. Futhi zingaki izinketho zokupheka izicucu ... Ngangimangaza mina. Kungani sidinga ukuhlukahluka okunjalo? Okokuqala, ama-cutlet angabizwa ngezinhlobo zezomnotho-cuisine, uzovuma, i-forcemeat, anyanisi, isinkwa ... zingaki ezinye izinketho ongacabanga ngazo zokugxilisa, futhi ngenxa yalokho, ukugxila kuyaba ngaphezulu, futhi ukunambitheka akushoyo. Lapha nginguye namuhla, nganquma ukuzama inguqulo entsha yokufaka izinto. Esikhundleni sesinkwa, ngifaka amazambane abomvu. Uma ufaka amazambane amancane futhi gazinga ku-skillet, uzothola ukufana kwezingubo (kodwa kufana kuphela). Izingane zazithanda le nketho, kodwa ukwenza iresiphi imangalisa nakakhulu, ngibhaka kuhhavini, ngifake phezulu nge ukhilimu omuncu, owenezela kancane i-paprika, ngakho-ke, ngombala. Enye imfihlo yezingqimba. Uma wazi kusengaphambili ukuthi ukugxila kuyomile (isibonelo, kusuka enkukhu yenkukhu noma e-turkey), bese ufaka ibhotela elithambile kuyo, ngakho-ke ama-cutlets azoba amathenda namanzi.
Izithako:- Inkukhu i-mince 1000 g
- Amazambane ama-4 ama-pcs.
- Anyanisi 2 ama-pcs.
- Amaqanda inkukhu 1 pc.
- Ukhilimu omuncu 100 g
- Usawoti 1 tsp.
- Pepper emhlabathini omnyama 1 pinch
- I-Paprika sweet ground 1 tsp.
- Isinyathelo 1 Uzodinga: inkukhu forcemeat (noma noma yini, ekunambithekeni kwakho), amazambane abomvu, anyanisi, iqanda, ukhilimu omuncu, usawoti, umnyama omnyama, i-paprika, ufulawa (ukwakha ama-cutlets).
- Isinyathelo 2 Gweba u-anyanisi namazambane, uthathe ama-cubes.
- Isinyathelo 3 Dlulisa u-anyanisi osikiwe namazambane ube yi-blender bese ugaya kuze kube yilapho ubushelelezi.
- Isinyathelo 4 Hlanganisa ama-potato anyanisi ahlanzekile, iqanda, usawoti, pepper. Faka kahle.
- Isinyathelo 5 Etafuleni, efafazwe ufulawa, yakha ama-cutlets.
- Isinyathelo 6 Faka ama-cutlets ebhodini lokubhaka eligcwele isikhumba, bese ugcoba ukhilimu omuncu ohlangene nama-paprika.
- Isinyathelo 7 Bhaka kuhhavini engu-180 ° C ngaphambi kwemizuzu engu-30-35.