Iklabishi enesitsheni enomzimba ingenye yezitsha ezidumile zansuku zonke ezweni lethu, okuyiyona inguqulo ephelele ephelele yokudla. Ukudla kubonakala sengathi kuyathandeka, kunenhliziyo enhle, kuyiphuzo futhi sizokutshela indlela yokukhipha iklabishi ngenyama.
Indlela yokukhipha iklabishi ngenyama epanini lokuthosa?
Izithako:
- intamo yengulube - 425 g;
- izinongo;
- anyanisi - 45 g;
- iklabishi entsha - 585 g;
- amafutha yemifino - 35 ml;
- i-puree utamatisi - 245 ml.
Ukulungiselela
Ngakho-ke, ngaphambi kokucima inyama, thinta iklabishi yokuqala bese uyifaka ngomese. Ingulube yengulube iyahlanzwa, yome ngethawula futhi inqunywe ngeziqephu ezincane. I-bulb ihlanzwa futhi inqunywe ngommese nge-semirings encane. Ngemuva kwalokho, siyiphonsa epanini lokuthosa elivutha ngamafutha futhi lilula kancane imizuzu embalwa, lihogela i-spatula ekhethekile ngokhuni. Bese wengeza inyama elungiselelwe, mix and stew imizuzu engu-25, kuze kuphekwe. Okulandelayo, beka iklabishi, oqoshiwe ngaphambilini, engeza usawoti ukunambitha, ukumboza ngesembozo bese ubumba isidlo phezu komlilo ophakathi kwemizuzu engu-15. Ekupheleni, gcwalisa isidlo nge utamatisi puree, ufafaze izinongo ukunambitha bese ulungiselela isidlo imizuzu engaba ngu-5.
Indlela yokukhipha i-sauerkraut ngenyama?
Izithako:
- i-sauerkraut - 985 g;
- Ingulube yengulube - 485 g;
- anyanisi - 95 g;
- amafutha yemifino;
- imifino - ngentando;
- usawoti, pepper, ushukela - ukunambitheka.
Ukulungiselela
Ngaphambi kokukhipha iklabishi ngenyama, lungiselela zonke izithako. Ukwenza lokhu, thatha i-sauerkraut kusuka embizeni bese ucindezela izandla kahle kumjusi. Ingulube iyacutshungulwa, ihlanzwa, igwetshwe ngethawula iphinde ibe yizicucu ezincane. Ama-anyanisi ahlanzwa, ahlanza futhi awakhuphuka nge-knife emasongweni. Kulo ntombazane