Ubuchwepheshe obuhle bokupheka yenkomo kuhhavini

Izitsha zenkomo zihlala endaweni ekhethekile kwezobuciko. Yini engenziwanga yile nyama - isobho, ama-cutlets, ama-pie, i-chebureks, i-belyashi, ama-roasts, imiqulu nezinye izinto ezihamba phambili. Ngaphezu kwalokho, le nyama ephawulekayo iyimithombo ebalulekile yamaprotheni nama-amino acids, ngaphandle kwamandla okusebenza okuvamile okungeke kwenzeke. Ngaphandle kokudla inyama, uyohlale uhanjelwa ephusheni, imisipha izobonisa ubuthakathaka. Futhi uma upheka inyama yenkomo kuhhavini ngokufanele, ke ngaphezu kokudla okunomsoco uzothola ukunambitheka okungaphezulu futhi uzuze. Ake sihlolisise lezi zokupheka.

Ukulungiselela: Indlela yokudoba inkabi yokubhaka

Ngaphambi kokuqala ukupheka okuyisisekelo, ifolishi yenkomo kufanele ihlanjululwe. Lokhu kwenziwa ukuze kunikezwe ukunambitheka kweenyama kanye nokunambitheka okubucayi. Yini esiyidingayo for marinade:

• kefir (noma yikuphi okuqukethwe kwamafutha) noma amanzi amaminerali - 200 ml
• ijusi kalamula - 2 tbsp. l
• pepper

Qaphela ukuthi akukho usawoti kulolu hlu. Futhi konke ngoba usawoti kuyinto efiselekayo ekupheleni kokupheka, ngaphandle kwalokho inyama iyoba nzima kakhulu.

Sifaka inyama yenkomo esivuniwe esitsheni esijulile bese siyigcwalisa nge-kefir. Ngemuva kwalokho, engeza ijusi lemonsi nepelepele. Sifaka inyama ngendlela efanelekile, bese siyithumela endaweni ebandayo, okungukuthi, esiqandisini. Uma uzobhaka ama-steaks amancane, khona-ke ungakwazi ukuhamba ngehora. Uma ucezu lwenyama luyingxenye eyodwa - i-marinovka izothatha cishe amahora amabili.

Indlela yokupheka inyama yenkomo ebhakabhaka

Le recipe inhle ngoba cishe akunakwenzeka ukuguqula inyama ibe amalahle. Futhi, okunye okuwukuthi le ndlela inhle kubantu abahlukunyezwa yi-gastritis nezilonda zesisu, njengoba kunconywa kakhulu ukuba ungadli ukudla okuthosiwe kakhulu. Ngakho, ukupheka inyama yenkomo ku-foil uzodinga:

• ama-steak yenkomo enolwandle
• ibhotela
• usawoti, pepper, spice zira

Izicucu ezilungiselelwe zifakwe epholile, zigcotshwe ngebhotela. Inyama kufanele ibe usawoti kanye nopelepele. I-piquancy yokunambitheka yengeza isikhala esempumalanga esibizwa nge-zira (esithengiswa kunoma iyiphi isitolo ngezinongo).

Bhaka le dish ngezinga eliphezulu lokushisa kwe-oven cishe emaminithini angu-40-45. Uma uthanda inyama encane yokugcoba, sincoma ukuthi uveze le foil imizuzu eyishumi ngaphambi kokupheka bese ubeka i-ovini kwimodi ye-grill.

Ukupheka inyama yenkomo ngezicucu ezinkulu

Uma ufuna ukubhaka inyama yonke ingcono ukusebenzisa izeluleko zethu. I-teknoloji yokupheka ifana nokupheka. Okuwukuthi, kuqala uthathe inyama, bese uyibeka edilini eliphezulu lokushisa. Umehluko kuphela ekushiseni okupheka.

Imizuzu yokuqala engu-20 yezingcezu ezinkulu zenyama kunconywa ukuba ibhaka ku-180-200 degrees. Ingxenye esele yehora ishiywe kuhhavini ngama-250 degrees. Uma ungalandeli le nqubo, kungenzeka ukuthi inyama izoba negazi ngaphakathi, okuyinto embalwa ezobangela ukudla.

Isidlo senyama yenkomo ephekiwe ihlangene ngokuphelele nemifino enamanzi, irayisi namazambane aphekiwe. Kusukela ekuphuzeni kunconywa ukuphuza ijusi yemifino noma iwayini elimhlophe.

Njengoba ubona, akukho ubunzima ekulungiseleleni lokhu okulula, kodwa ngesikhathi esifanayo izitsha okumnandi. Inyosi ebhaka kuhhavini yindlela enhle kakhulu yokudla kwansuku zonke, kanye netafula lokugubha. Ungaqiniseka ukuthi abathandekayo bakho bazocela ukwesekwa. Sithemba ukuthi izihloko zethu zengeze ngolwazi lwakho ekuphekeni.