Izitsha eziningi ezithandwayo zokudla kwe-Tatar. Ngomlando omude, wathola izitho zokupheka ezinhle kakhulu, ngenkathi egcina izimiso eziyinhloko: inqwaba yemifino, inani elincane lamafutha nokupheka ekushiseni okuphansi. Esinye sezitsha ezidumile kakhulu zaseTatar, kanye ne- lagman ne- katlama , yi-azu kusuka enkomeni. Isakazeka kude nezwe lakubo, hhayi kuphela ngenxa yokunethezeka kokulungiselela nokunambitheka kwe-piquant. Okuqukethwe kwe-caloric ka-aza kwenkomo yenkomo kungama-kcal angu-120, okungekho kakhulu ukudla okunomsoco, ngakho ungajabulela ukudla kwakho ngokuningi.
Indlela yokupheka i-azu kusuka enkomeni?
Izithako:
- Inkabi (i-pulp) - 0.7-0.8 kg;
- anyanisi - 2-3 ama-medium;
- utamatisi - izithelo ezine-medium;
- amazambane - ama-4-5 ama-pcs. (noma 700 g);
- ukhukhamba oqoshiwe - 3-4 ama-pcs. (noma 300 g, ingafakwa usawoti);
- garlic - 2-3 clove;
- utamatisi unamathele - 110 g;
- ufulawa wekolweni - 2 tbsp. l.;
- usawoti;
- ikhasi elimnyama;
- i-laurel leaf - ukunambitha;
- imifino esisha - yomhlobiso.
Ukudla kwezwe kuhlale kudala kancane kancane, kusukela esizukulwaneni kuya esizukulwaneni, futhi isidlo esifanayo singashintsha kancane kuye ngokuthi amasiko emndenini. Ngakho-ke, umama ngamunye wesifazane uzomnika iresiphi indlela yokupheka i-aza yenkomo, ngoba ayidingi ukulinganisa ngokucophelela kwesithako ngasinye, futhi ezinye zezingxenye, isibonelo, utamatisi unamathele noma ufulawa, kungenzeka ukuthi awunalo neze. Into esemqoka lapha ukugcina ubuningi bezinyama namazambane, futhi wenze kahle inqubo yokupheka, iza kulokhu ngomphefumulo. Khona-ke ngokuqinisekile uzothola i-azu enhle kusuka enkomeni.
Ukulungiselela
Ungesabi igama lika-aza yenkomo - iresiphi ozoyiqala okokuqala.
Ake siqale ngokulungiswa kwemikhiqizo. Inyama kumele ihlanzwe kuwo wonke ama-tendon namafilimu, ishiya inyama enomzimba kuphela. Le fillet iyanqunywa ngokucophelela emabhawulweni amancane, cishe enomunwe omncane. Sika kangcono ngokusebenzisa imicu - khona-ke inyama yenkomo izobe ibe ithenda ngokukhethekile. Inyama ithulule usawoti kanye nepelepele bese ubeka kancane eceleni: manje sizobhekana no-anyanisi. Kungcono ukusisika emasongweni angamahhafu, ngakho-ke isitsha sizobukeka sinobuhle obuhle, i-gazinga kancane emafutheni omifino. Lapho u-anyanisi ethola umbala wegolide, sinezela inyama, futhi ihlanganiswe ne-crust elula.
Ngalesi sikhathi, ulungise lo sauce: utamatisi ngaphandle kokukhishwa isikhumba ku-grater, ubaphendule ube yisisindo esiyingqayizivele. Lapha sithatha u-garlic oqoshiwe, engeza unamathisele utamatisi. Noma kunjalo, ungenza ngaphandle kwe-pasta: kuzofaka u-spiciness owengeziwe nobumuncu, kodwa uma ungayithandi - masimise utamatisi. Ubuningi obumphumela bubuthela epanini lokuthosa ngenyama eyosiwe, engeza amanzi uma kunesidingo, ukuze inyama ihlanganiswe ngokuphelele ne-liquid, ixutshwe kahle futhi isetshenziswe ngokushisa okuphansi kuze kufike isigamu esilungele.
Ngenkathi inyama isela phansi ngaphansi kwesembozo, ake siqaphele ukhukhamba namazambane. Siwahlanza esikhumbeni bese siwasika zibe yizicucu ezincane - amazambane amancane kakhulu kunokukhukhamba. Amazambane, futhi, ukuqala okuthosiwe ngokwehlukana - ngakho zonke izithako zizogcina ukunambitheka kwazo, ngaphandle kokuguqula ukungcola okujwayelekile. Ngokuvamile, ukulungiselela i-aza kusuka enkomeni kuyindlela elula kakhulu, kuthatha cishe ihora,
Ngalesi sikhathi inyama kufanele ibe yisikhathi. Ukwenza i-azu ibe nzima kakhulu, sizokwenza i-gravy elula: yenza ufulawa ngobuncane bomhluzi owakhiwa lapho inyama ikhishwa. Manje sithumela ukhukhamba kanye ne-gravy enyameni, sishiye eminye imizuzu engu-10 ekushiseni okuphansi, futhi ekugcineni sifaka amazambane epanini elivamile lokudoba. Uma ufuna ukunambitheka okunamandla - manje ungangeza iqabunga le-bay kanye nengxenye yesibili yompeli omnyama. Cishe cishe konke, kusalinde ukulinda eminye imizuzu engu-20, futhi i-aza yakho yenkomo nge-gravy ilungele ukuya emaflethini.