Ukuze kudle ukudla okunomsoco ngempelasonto, kuhle ukubhaka amazambane ngenyama kuhhavini. Yiluphi uhlobo lokudla okumele lukhethwe, lokhu kuyindaba yokunambitheka, kodwa kufanele kuqashelwe ukuthi inyama yenkomo iyabhalwa isikhathi eside kunengulube noma iwundlu. Kunoma yikuphi, kungcono ukhethe inyama entsha yezilwane ezincane (ukuphathwa kwangaphambili kokudayiswa kwemfuyo).
Amazambane abhakiwe ngenyama kanye namakhowe nge ushizi
Izithako:
- inyama yengulube (intamo) - cishe 600 g;
- amazambane asezingeni eliphakathi nendawo - ama-9-12 ama-pcs .;
- amakhowe (ama-oyster amakhowe, amhlophe noma amakhowe, angcono, asetshenziswe ngokwanele) - angaba ngu-300 g;
- ushizi kanzima (i-Dutch noma i-Russian) - 150-170 g;
- ukhilimu wezinyosi ophakathi kwemvelo noma okuqukethwe okunamafutha aphezulu - cishe ngo-130-150 ml;
- ibhotela yemvelo (ingabhaka) - cishe 50-70 g;
- izinongo zomhlabathi owomileyo, njengokwakho ukunambitheka kwakho;
- okuncane kwesinqumelo noma ucezu wamafutha;
- Imifino emisha ihlukile (iparsley, basil, coriander, njll);
- garlic - 2-3 clove.
Ukulungiselela
Uma amazambane asencane, ke ugeze kahle, yule, kodwa ungayicwengi. Amazambane ekuvuneni kokugcina ahlutshiwe. Sinquma amazambane ngamunye ngesiphambano (kufanele kube nezinhlamvu ezine ezinhle). Inyama yayisiba yizicucu ezilula zokudla, kodwa hhayi kahle kakhulu, njengamakhowe. Siqala ukufudumala ihhavini.
Ifomu lokumangalelwa ligcwala kakhulu nge-smaltz noma ibhotela elicibilikile (noma ucezu lwamanoni, khona-ke isimo kufanele sishiswe kancane). Sibeka inyama, amazambane nama-mushroom kuwo.
Lungisa i-sauce-ethela. Cream kancane efudumele, uncibilikise amafutha kuwo, inkathi nezinongo. Ungangeza kancane kancane lwesinaphi esiphelile. Ngamanzi amanzi imikhiqizo ngendlela yokuthululela nokuxuba. Vala isembozo ngefomu noma usifake nge-foil bese uyipakisha. Sifaka kuhhavini eliphefumulelwe bese sibheka cishe ihora elilodwa. Siwasika imifino kanye negalikhi. Sithatha ifomu kuhhavini, susa isembozo noma sithumele bese sifafaza ngokulinganayo ngemifino kanye negalikhi, futhi phezulu nge ushizi ogayiwe. Buyisa ifomu (ngaphandle kwesihenqo) kuhhavini lokupholisa imizuzu engu-2-3. Ushizi owenziwe ngomzimba kufanele ufe kancane kancane, kodwa hhayi ukugeleza. Sidla isidlo esenziwe ngomumo sibe izingxenye futhi, ngosizo lwe-spatula, sibeka emaflethini. Sisebenzela ngewayini elikhanyayo letafula elikhanyayo.
Uma usebenzisa iwundlu kunokuba ingulube, wandisa isikhathi sokubhaka ngamaminithi angu-20, uma kunenkomo, bese kuthi ngo-30, futhi ukwandise inani lemali kanye nokuqukethwe kwe-fat. Ngenyama emnyama, yebo, ungakhonza iwayini elimnyama.
Amazambane agqoke ngenyama kuhhavini
Izithako:
- ifomu amazambane aphakathi kwe-oblong ama-2-3 ama-pcs. ngokukhonza;
- inyama enobisi ehlanganisiwe;
- i-garlic;
- anyanisi;
- iqanda lezinkukhu;
- izinongo ezomile;
- ushizi kunzima;
- Imifino emisha ihlukile;
- ucezu lwamafutha okugcoba isikhunta.
Ukulungiselela
Kodwa-ke, kungcono ukusebenzisa indlu eyenziwe yedwa ngosizo lwe-grinder yenyama noma inyama, ummese oqoshiwe ngesandla (lokhu kunomqondo omuhle kakhulu futhi kunobuningi).
I-tuber ngayinye (uma incane, ingabe ingalashwa) inqunywe ngesigamu eceleni. Yenza i-groove ngesigamu ngasinye (lokhu kulungile ukukwenza ngommese okhethekile wemifino). Babefana nezikebhe. Zigcwalise ngokugcwalisa bese ufaka i-baking sheet yokugcoba (noma ifomu). Bhaka kuhhavini imizuzu engu-45-60. Fafaza ushizi ogayiwe. Khonza nge-greenery.