Inyama ngesiFulentshi kuhhavini - izindlela zokupheka ezinhle kakhulu

Ukuhlanganiswa kwengulube namazambane kuyindlela yokuwina-win hhayi nje kuphela yokudla okudliwayo, kepha idili lomkhosi. Ukudla ngesiFulentshi kuyinto elula, kepha, noma kunjalo, isidlo esiphundu kakhulu esanyamalala etafuleni enye yeyokuqala. Ngeke kuthathe isikhathi eside ukuyilungisa, ikakhulukazi njengoba iningi lalisetshenziswa ekubhekeni kuhhavini. Kunezindlela zokupheka eziningana zokudla inyama ngesiFulentshi, ezihlukile endleleni yokulungiselela kanye nezithako.

Umlando wesidlo

Naphezu kwegama, indawo yokuzalwa yenyama ngesiFulentshi akuyona iFrance nhlobo. Ngokokuqala ngqa isidlo sasiphekwa eRussia, ngakho saziwa ngokuthi "Isidlo sase-Orlovski". I-recipe yabizwa ngokuthi i-Count Orlov, owaye wazama eParis, i-veal, anyanisi, amakhowe namazambane abhakawa nge-béchamel sauce. Lapho ebuyela eRussia, wacela ukuba apheke isidlo esifanayo.

Kusukela ngaleso sikhathi, sekuyisikhathi esiningi, iresiphi yempilo ngesiFulentshi yenze izinguquko ezithile. Isitsha saqala ukupheka ngaphandle kwamakhowe, abanye besifazane basebenzisa i-forcemeat esikhundleni senyama. Ngokuqondene nomswakama weBéchamel, abaningi ngisho ababazi ngisho iresiphi yayo, futhi inyama yaseFrance iphuziswa ngamayonnaise ajwayelekile noma ukhilimu omuncu.

Encwadini! E-Vladivostok, inyama ibhakawa namazambane futhi ibiza lokhu isidlo "uCaptain Meat". Eyingxenyeni ephakathi kweRussia isitsha esifanayo sibizwa ngokuthi "iDiplomat". EFrance, inyama ibhakwa namazambane, anyanisi, izaqathe namapheya. Ushizi, okuyinto kulabo abaningi eRussia okuyisithako esiyinhloko, amaFulentshi ayisebenzisi isidlo sokupheka. Lokhu kuphatha kubizwa ngokuthi "Bekeffe". Lezi zonke izinhlobo ze-recipe inyama yangempela ngesiFulentshi.

Yimuphi inyama okumele uyikhethe?

Ukuze ulungise inyama enhle ngesiFulentshi, udinga ukukhetha umkhiqizo omusha. Kuyinto efiselekayo ukuthi ilulisiwe, hhayi iqhwa. Ngokubonakala kwenyama ungakwazi ukunquma ikhwalithi yayo. Kufanele ibe nemibala efanayo. Amafutha akufanele abe ophuzi.

Uma isidlo silungiswa kusuka kwengulube, kudingeka ukhethe intamo, uhambe noma u-ham. Inyama kufanele ibe ngamafutha ngokulinganisela, kodwa ayixhomekile. Kubalulekile ukucabangela ukuthi imayonnaise izokwenza isidlo sibe sinamandla kakhulu.

Ukuze uthole inothi! Ehlobo kunconywa ukuthenga inyama esitolo. Emakethe kuniselwa. Ngemva kokulala emgodini amahora amaningana, kuba yingozi empilweni.

Uma i-veal noma inyama yenkomo isetshenziswa, inyama akufanele ibe mnyama kakhulu. Uma amafutha ephuzi, umkhiqizo usudala. Ikhwalithi yenyama ingaqondiswa nokuqina kwayo. Uma isandla sicindezelekile, kufanele siphume. Uma u-dents ojulile uhlala, akukhuthazwa ukusebenzisa inyama enjalo ukupheka.

Encwadini! Ukukhetha inyama enhle, kufanele ihlanzwe ngaphansi kwamanzi abandayo, bese isomisiwe. Sika ngaphesheya kwezintambo, ukuze usebenzise isando esikhethekile sokushaya. Ukulungisa inyama ngesiFulentshi, amathambo avela enyama kufanele asuswe.

Izinyathelo Zokudla Ngezinyathelo Ngezinyathelo zesiFulentshi

Ngenxa yokuthandwa kabanzi kwendlovu, kunezindlela zokupheka eziningi zokudla inyama ngesiFulentshi kuhhavini. Iphekwe yinkukhu, inyama yenkomo, i-turkey, ingulube. Umsikazi ngamunye ukhetha iresiphi inyama ngesiFulentshi ngokusho ukunambitheka kwakhe.

Iresiphi 1: inyama yaseFrance ngendlela ejwayelekile

Inani lezinsizakalo - 5. Ukuqukethwe khalori - 265 kcal. Isikhathi sokupheka - imizuzu engu-45. Inyama ngesiFulentshi kuhhavini ngokusho iresiphi ye-classic iyathandwa. Isitsha sibonakala sihle kakhulu, kepha sibiza kakhulu. Izithako eziyinhloko kukhona ushizi nenyama, futhi amazambane akasetshenziswanga nhlobo. Ukulungisa inyama ngesiFulentshi kuhhavini, uzodinga izithako ezilandelayo:

• ingulube - 0,5 kg;
• ushizi onzima - 200 g;
• anyanisi - ama-3 ama-pcs .;
• imayonnaise - 100 g;
• usawoti - ukunambitha.

I-classic inyama iresiphi eFrance:

1. Sika inyama ibe yizicucu ezincane, bese ushaywa ngesando. Usawoti.

2. Peel anyanisi bese uthathe izindandatho.

3. Grate ushizi ku-grater.

4. Beka ucezu lwenyama ebhasini lokubhaka eligcwele iphepha lesikhumba. Phakathi kwabo udinga ukumelana nebanga elilinganiselwa ku-1 cm. Ngaphezulu ubeke anyanisi amasongo, uligcobe nge imayonnaise. Bese ufafaze ushizi.

5. Shiya ibhayi yokubhaka kuhhavini imizuzu engu-30.

Encwadini! Uma ubamba ingulube encane kakhulu, kuthatha isikhathi esincane ukuyobhaka. Kubalulekile ukulandela lokhu, ukuze ungadli inyama.

Iresiphi 2: inyama eFulentshi ngenyama enobisi

Inani lezinsiza - 6. Okuqukethwe kwekhalori - 280 kcal. Isikhathi sokupheka - ihora eli-1. Ukulungisa inyama ngesiFulentshi kuhhavini ngenyama enobuthi, esebenzise ubuncane nomzamo nesikhathi, ungasebenzisa le recipe. Esikhundleni senyama, isebenzisa inyama enobisi kusuka kunyosi yenkomo nenkabi, futhi uhlu lwezithako luzofakwa ngamazambane, i-garlic kanye utamatisi omusha. Iresiphi yenyama eFrance ehhavini izokusiza ukulungisa isidlo esihlwabusayo nesokwanelisayo, okuqinisekisiwe ukujabulisa umndeni wonke. Izithako ezilandelayo kuzodingeka:

• i-forcemeat (ingulube nenkomo) - 400 g;
• amazambane - 500 g;
• i-garlic - amazinyo amabili;
• utamatisi - ama-2 ama-pcs .;
• anyanisi - ama-2 ama-pcs .;
• ushizi onzima - 150 g;
• imayonnaise - 100 g;
• usawoti, izinongo, amafutha omifino - ukunambitha.

Indlela yokupheka:

1. Peel amazambane, ugeze futhi uthathe tincetu.

2. I-pei anyanisi bese uthatha izindandatho ezingamashumi.

3. Usawoti kanye ne-pepper i-mince, engeza ugarliki, udlule emshinini.

4. Geza utamatisi bese uthatha izindandatho.

5. Grate ushizi uhlanganise nemayonnaise.

6. Gcoba i-tray yokubhaka ngamafutha wezitshalo, ubeke amazambane ngendwangu. Usawoti kanye nenkathi nezinongo. Emazambane ubeke u-anyanisi, bese - inyama enobisi negalikhi, bese - utamatisi. Isendlalelo sokugcina ushizi uhlanganiswe nemayonnaise.

7. Beka i-pan kuhhavini bese ubhake imizuzu engu-40.

Encwadini! Ukwenza isidlo sibe namanzi amaningi, ungangeza izindebe zamanzi ezingu-0.5 ekugxotsheni.

Iresiphi 3: inyama eFrance nge ingulube namazambane

Inani lezinsizakalo - 8. Ukuqukethwe kwekhalori - 270 kcal. Isikhathi sokulungiselela - imizuzu engu-50. Ukudla ngesiFulentshi nge-ingulube namazambane kuhhavini kulula ukukulungela, kwanele ukusebenzisa iresiphi ngezithombe ezisekelwe ekuphenduleni. Izithako ezilandelayo zisetshenziswa:

• ingulube - 800 g;
• amazambane - 1 kg;
• imayonnaise - 200 g;
• anyanisi - ama-3 ama-pcs .;
• ushizi onzima - 150 g;
• Usawoti nezinongo - ukunambitha.

Encwadini! Ukuze kulungiswe inyama ngesiFulentshi, le iresiphi ifaneleka engxenyeni yentamo yengulube. Uma uthatha ingxenye yamafutha yengulube, kufanele usebenzise imayonnaise encane.

Inqubo yokupheka inezinyathelo ezilandelayo:

1. Geza inyama bese uthatha izingcezu ezincane. Faka i-baking sheet, ugcobe ngamafutha omifino.

2. I-pei anyanisi bese uthatha izindandatho ezingamashumi.

3. Peel amazambane, geza bese usike izindandatho.

4. Grate ushizi ku-grater.

5. Inyama ebhawini lokubhaka kusuka phezulu ngenca yokugcoba ihafu yemayonnaise. Amakhilogremu ama-anyanisi okusabalala emayonnaise, bese ubeka amazambane. Usawoti bese wengeza izinongo.

6. Beka i-tray yokubhaka kuhhavini, uyilungiselele kuma-degrees angu-220 bese ubhake imizuzu engu-30. Bese ufafaza ushizi bese ubhaka ezinye imizuzu engu-10.

Isitsha esiphundu asikona nje kuphela kwansuku zonke, kodwa futhi sizohlobisa ithebula lokugubha.

Iresiphi 4: inyama yaseFrance evela enkukhu

Inani lezinsizakalo - 8. Okuqukethwe kwekhalori - 275 kcal. Isikhathi sokulungiselela - ihora eli-1 amahora angu-20. Iresiphi yokudla ngesiFulentshi kuhhavini nenkukhu ikuvumela ukuba ulondoloze ekudleni, ingulube noma inyama yenkomo idinga okuningi. Ukunciphisa okuqukethwe kwekhalori kwesidlo kuzosiza ukusetshenziswa kwezinkukhu ngaphandle kwesikhumba, futhi ukushintshwa kwemayonnaise nge ukhilimu omuncu kwenza inyama yesiFulentshi ibe usizo kakhulu. Ukulungiselela inyama ngesiFulentshi ngokusho kwalesi iresiphi kuzodinga izithako ezilandelayo:

• inkukhu i-chicken - 1 kg;
• utamatisi - ama-2 ama-pcs .;
• ukhilimu omuncu - 200 g;
• ushukela - 1 tbsp. l.;
• uviniga - 2 tbsp. l.;
• anyanisi - 1 pc.;
• ushizi onzima - 200 g;
• usawoti, izinongo - ukunambitha.

Iresiphi yokupheka inyama ngesiFulentshi ngenkukhu:

1. I-chicken fillet ibe yizicucu ezincane, ishaywa ngesando. Yenza ngokucophelela, ngaphandle kwalokho ungadwengula inyama. Usawoti kanye nopelepele.

2. I-pei anyanisi bese uthatha izindandatho ezingamashumi. Lungisa i-marinade yeviniga neshukela. Beka anyanisi oqoshiwe kuwo futhi ake ume imizuzu engu-20.

3. Geza utamatisi bese uthatha izindandatho.

4. Grate ushizi ku-grater.

5. Izingcezu zenyama yenkukhu zibeka ebhodini lokubhaka, zicolile ngamafutha omquba. Phezu kwesinye, usakaze u-anyanisi, ugeze ngamanzi asebenzayo kusukela ku-marinade. Isendlalelo esilandelayo yi-utamatisi.

6. Lubisi ukhilimu omuncu, futhi phezulu ubeke ucezu ngalunye lweshizi osikiwe.

7. Beka kuhhavini, ubeka izinga lokushisa ngama-degree angu-200. Bhaka imizuzu engu-45.

Ukudla ngesiFulentshi ngenkukhu kuyafaneleka ukukhonza namazambane, ipasta noma i-porridge. Isitsha esivela ngenhla singahlotshaniswa nemifino.

Iresiphi 5: inyama ngesiFulentshi ngamakhowe

Inani lezinsizakalo - 4. Okuqukethwe kwekhalori - 260 kcal. Isikhathi sokupheka - ihora eli-1. Ukudla ngesiFulentshi ngamakhowe - isidlo esimnandi nesanelisayo. Kwanele ngokwanele umuntu okhonza ukwanelisa indlala. Ukupheka izitsha ngokuvamile kusetshenziswa ama-mushroom. Izithako ezilandelayo kuzodingeka:

• ingulube - 500 g;
• anyanisi - 1 pc.;
• i-garlic - amazinyo amabili;
• amakhowe - 300 g;
• ushizi onzima - 150 g;
• ukhilimu omuncu - 2 tbsp. l.;
• amafutha yemifino - 3 tbsp. l.;
• ushizi owenziwe - izingcezu ezimbili;
• imifino yedill kanye ne-parsley - 10 g;
• usawoti, izinongo - ukunambitha.

Ungenza inyama ngesiFulentshi ngokusho iresiphi elandelayo:

1. Ingulube kufanele igeze futhi igaceke zibe izingcezu ezincane. Fafaza inyama ngosawoti kanye nezinongo.

2. Hlukanisa i-garlic ibe yi-chives, peel ngamunye bese udlula emshinini.

3. Geza imifino, eyomile futhi enqunywe kahle ngommese.

4. Faka ikhasi anyanisi. Enye u-anyanisi uthathe amasongo amane, kanti amanye ama-cubes.

5. Grate ushizi ku-grater.

6. Uma amakhowe ekhulu, uthathe tincetu. Okuncane akukwazi ukunqunyulwa.

7. Esikhathini sokushisa i-pan ukushisa ngamafutha yemifino. Fry the cubi anyion ukukwenza kusobala. Thela amakhowe. Usawoti kanye nopelepele. Fry kuze kube nsundu yegolide.

8. Ushizi oluhlutshiwe luchotshozwa ngemfoloko, oluxutshwe ukhilimu omuncu, i-garlic nemifino.

9. Ebhekeni lokubhaka, ugcobe ngamafutha omquba, ubeke inyama. Izindandatho ze-anyanisi-ke-ke-ingxube yeshizi ecibilikile, ukhilimu omuncu, i-garlic nemifino. Okuphezulu nge-anyanisi ne-mushroom mix. Fafaza ushizi onzima.

10. Hlangisa ihhavini kuma-degrees angu-220, faka i-pan bese ubhake imizuzu engu-35.

Ividiyo: Indlela yokupheka inyama ngesiFulentshi kuhhavini

Ukudla ngesiFulentshi - isidlo esiphundu esilungiswa ngokushesha, futhi sidliwe ngokushesha. Kwanele ukukhetha iresiphi efanelekile, ukuze ulungise isidlo sezinhliziyo ezinhle ngehora elilodwa.

Encwadini! Esikhundleni sehhavini, ungasebenzisa i-multivark ukuze ulungise isidlo ngokubeka imodi "Yokubhaka".

Lezi zokupheka ezilandelayo zevidiyo kuzokusiza ukulungisa inyama kahle ngesiFulentshi.