Saltison: iresiphi

USaltison (igama kanye nesitsha ngokwayo liboleke kusuka e-Italian cuisine) ngumkhiqizo wenyama wendabuko kubantu basePoland, eBelarus, eMoldova, e-Ukraine naseRussia. Ekubukeni nasekuphekeni, kufana ne-German brawn. Ukulungiselela u-saltison ekhaya - yendabuko (ikakhulukazi ezindaweni zasemaphandleni) indlela yokusetshenziswa kwezomnotho kwezilwane ezihlabayo. Kodwa-ke, okwamanje, amabhizinisi asezimboni ezikhiqiza inyama nemikhiqizo ye-sausage akagwemi ukusebenzisa lezi zokupheka - kuyasiza kakhulu.

Yini uSaltison eyenziwe?

Lungisa i-saltison kusuka e-offal, ku-lard nembuzi. Ungasebenzisa ezinye izilwane kanye nenyama yezinye izilwane (isibonelo, inyama yenkomo kanye / noma i-veal, iwundlu) ngegobe. Ngaphandle kwalokho, ungalungisa isibindi saltison. Kumele kuqashelwe ukuthi i-saltison yenyama yengulube isethenda kakhulu.

Silungiselela saltison

Ngakho, uSaltison, iresiphi yendabuko, esebenzisa inyama evela ezilwaneni ezahlukene.

Izithako:

• 1 ingulube yengulube noma amathumbu amnyama (ungathenga emakethe noma ehlutshiwe);
• 2.5-3 kg kwanoma iyiphi inyama (ingulube, inyama yenkomo, i-veal, iwundlu noma ingxube);
• 500-700 g wamafutha wegobe noma amanoni amanoni - omunye umuntu uyayithanda, kuyindaba yokunambitheka;
• 1 kunhloko enkulu yegalikhi;
• Isipuni 1 sosawoti;
• ngentando - ithisipuni elilodwa ngaphandle kwentaba yembewu ka-cumin;
• imbewu eningi ye-coriander;
• umsila omnyama omnyama;
• amaqabunga omhlaba we-laurel nama-clove-kancane.

Ukulungiselela:

Lungisa igobolondo nokugxila. Isikhumba senyama yengulube siphunga kahle, sithelela usawoti okungenani amahora angu-12. Ngemuva kwalokho, usawoti wageza futhi uhlanza ngokucophelela izinhlangothi zombili ngommese, kuhle okungenani amahora amabili ukugcoba isisu emanzini ngeviniga, bese ugeza. Uma sisebenzisa amathumbu, sonke senza okufanayo. Sinquma yonke inyama ibe yizicucu ezincane, ngokuqondene nokugcwaliswa kwamasoseji okuzenzela, sengeza usawoti, pepper, engeza amakhemikhali omhlabathi owomile (ungasebenzisa ukuxuba okwenziwe ngomumo, kuphela ngaphandle kosawoti, i-glutamate ye-sodium nezinye izithako ezingenalusizo), usike ugarliki ngomese bese ufaka emanzini enyama. Konke kuxutshwe kahle. I-ingulube yesisu yengulube (noma igundane) siyasiphuza ngamanzi abilayo, bese siphinda futhi ngamanzi abandayo, siphenduka ngaphakathi, amafutha omzimba ngaphakathi, ngokuqinile ukugcwalisa okulungiselelwe futhi ukuthunga emaphethelweni ngentambo yompheki (uma ugundane, sinezintambo amafindo emaphethelweni). Ungasebenzisa izintambo ezinobuthi zokotini, i-twine.

Kubalulekile ukubhoboza u-Saltison izinyopho zokugcoba ngaphambi kokupheka ezindaweni eziningana kusuka ezihlotsheni ezahlukene. Gcwalisa uSaltison ngamanzi abandayo, uchithe izipuni eziyi-1-2 kasawoti, faka amaqabunga ama-5-8 amaqabunga, ama-peas 5-8 we-pepper, ama-anyanisi angu-1-2, lapho sibamba khona izimbali ezingu-3-4 ama-carnations. Uma i-saltison isiphekiwe, ake ipholile kancane emhluzeni, bese sibeka ngaphansi kwengcindezi ukususa uketshezi oludlulayo, ukuyicindezela futhi unikeze isimo esimnandi. Lapho uSaltison ekugcineni epholile, sizobeka (ngokucindezelwa) eshalofini sehora esiyi-12.

Okunye okuhlukile kokulungiswa kwe-saltison

Ngaphandle kwalokho, emva kokupheka, uSaltison angabekwa ebhodini lokugcoba okugcobekile bese ebhakwa kuhhavini imizuzu engu-20 ngaphambi kwe-crust at 200 ° C. Bese ubeke ngaphansi kwengcindezi, futhi uma ipholile, yibeke esiqandisini (futhi, ngokucindezelwa). I-saltison ene-horseradish kanye / noma isardard inikelwa. Kuhle futhi ukusiza i-raznosoly yemifino kanye nengilazi yepelepele, i-vodka noma i-berry tincture.