Ukupheka okudumile kokudla okulula okuvela eklabishi ngenyama

Okhokho bethu amaSlav ayeqothuka esikhathini esidlule futhi adla iklabishi ngenyama, njengoba le dish yayilula, futhi ukuthola izithako ezidingekayo kwakunzima. Kodwa ngokuhamba kwesikhathi, izindlela zokupheka zasendulo ziye zashintsha kakhulu, futhi manje azisebenzisi nje iklabishi ejwayelekile emhlophe, kodwa futhi nezinye izinhlobo zazo noma ngisho nemifino eluhlaza. Imfuno kuphela ehlala ingashintshi yindlela yokulungiselela. Okokuqala udinga ukupheka inyama noma inyama enobisi, bese ufaka iklabishi nezinongo. Namuhla sinikeza ukunakekelwa kwakho okuhlukahlukene okuzosiza ukuhlukanisa ukudla kwakho kwansuku zonke.

Iklabishi elithambile ngenyama kanye nosawoti

Le recipe ilula kakhulu, kodwa umehluko ovela kwendabuko usetshenzisweni lwe-tomato unamathela noma isiphuzi, okwenza umbala owengeziwe kanye ne-piquancy.

Ngakho, uzodinga le mikhiqizo:

• ingulube (kungcono ukuthatha intamo) - 500 g
• Iklabishi - 600 g
• anyanisi - ama-2 ama-pcs.
• utamatisi isilimu - 1 ingilazi
• amafutha yemifino
• usawoti kanye nopelepele

Ukulungiswa kufanele kube kanje:

1. Okokuqala, nquma u-anyanisi bese uwuthaka kuze kufike kucace. Ngenkathi imifino iyadlula, hlanza futhi uwomise inyama, bese uyibeka ezincekeni ezincane.
2. Ukushelela isikhathi eside akudingekile, njengoba intamo yengulube ilungisa masinyane futhi iqala ijusi eningi.
3. Iklabishi kufanele iqoshwe noma igalelwe amapuleti aphakathi futhi yengezwe inyama. Kungcono uma isidlo siphekwe esikhwameni esinosuku olukhulu.
4. Isidlo kufanele sigxilwe cishe imizuzu engamashumi amabili, emva kwalokho utamatisi, usawoti, i-pepper yengezwe kuyo bese uvumele ukuhambisa ngaphansi kwesibopho esivaliwe imizuzu emihlanu.

Encwadini! Zama ukucima iklabishi isikhathi eside kakhulu, kungenjalo kuyolahlekelwa ukuma kwayo ibe njengephalaji.

Ukholifulawa ngenyama

Nakuba le mifino ibhekwa njengendabuko, lokhu akusho ukuthi angeke isetshenziswe ezitsheni ezijwayele kithi sonke.

Izithako:

• Ingulube noma yenkomo - 500 g
• Ukholifulawa - 500 g
• Anyanisi - 1 pc.
• Cream Cour - 1 ingilazi
• Usawoti nosawoti womhlabathi

Indlela yokupheka kahle?

Okokuqala udinga ukulungisa yonke imikhiqizo. Geza inyama, eyomile futhi uthathe izingxenye. Sika iklabishi ku-inflorescences, futhi usike u-anyanisi kahle.

E-hot frying pan fry u-anyanisi wokuqala, bese ufaka inyama kuwo bese upheka imizuzu engaba ngu-7 kuya kweyishumi. Bese ukwengeza iklabishi bese ubhala imizuzu engamashumi amabili.

Emva kwalokho engeza ukhilimu omuncu, usawoti kanye nopelepele bese uqhubeka nokupheka eminye imizuzu emihlanu ngaphansi kwesembozo esivaliwe.

Amathiphu ambalwa avela kubapheki abanolwazi

Ngaphambi kokuba uqale ukupheka, qiniseka ukuthi uzama iklabishi eluhlaza ukuze unambitha. Kungaba buhlungu, futhi uma kungakaze kukhishwe ngamanzi abilayo, isidlo siyoba ne-aftertaste engathandeki.

Ungesabi uma yonke iklabishi yakho ingangena kwisitsha sokupheka ngenye indlela. Ngenkathi iduma, imifino ihlala phansi, futhi kancane kancane ungeza wonke amaqoqo amasha.

Landela ngokucophelela usawoti. Uma iklabishi ishiya ngokwazo ibonakala sengathi ungaphansi kosawoti, zama ukusika. Imifino iyakwazi ukunikeza usawoti owengeziwe kulowo mketshezi, ngakho-ke kukhona ingozi yokubhubhisa isidlo.

Ukusebenzisa zokupheka zethu ezilula futhi ukunamathela ezincomo ezilula, ngokuqinisekile uzolungisa iklabishi elimnandi ngenyama, okuyiqiniso ukujabulisa indlu yakho.