Ama-anyanisi anezinhlayiya eziningi ezinombala obomvu, njengoba eyaziwa kakhulu, asetshenziselwa ukuphila kwansuku zonke. Ngesizo sakhe, kuwo wonke amaqanda aqoshiwe ama-brown for Easter , izinwele ezimnyama nezikhumba. Ngokuhamba kwesikhathi, lesi sithako esilula sitholile uhlelo lokusebenza ekuphekeni, futhi isibonelo esibonakalayo yisisiphuzo se-ingulube ye-ngulube e-anyan husks.
Ngenxa yokugaya okwesikhathi eside, amafutha anezinhlamba zenyama athola i-golden ebb ekhangayo, efana neyobangela ukubhema. Akukho ukunambitheka anyanisi noma ukunambitheka okuzohlala, kepha uma kunqunyiwe, kunganikezwa ngokubeka u-anyanisi osikiwe kwisisombululo sokupheka noma salting.
Ibhekoni elibilisiwe ku-anyanisi ikhasi - iresiphi
Ukuguqulwa okuphelele kwemikhiqizo yenyama eyenziwe ngomumo - ingulube ebilisiwe ngesisu, ukupheka okuthatha amandla angaphansi kwamandla kunokuba ubuke ucabange.
Izithako:
- ingulube ibrisket - 650 g;
- inqwaba ye-anyanisi ikhasi;
- amaqabunga ama-laurel - ama-4 ama-pcs.;
- amazinyo ka-garlic - ama-5 ama-pcs.;
- ikhasi elimnandi - uphizi 8.
Ukulungiselela
Njengoba i-anyanisi ikhasi libala kalula noma yikuphi ukuphakama, ukupheka ukhethe i-pan engenakwenzeka kakhulu, ngaphandle kwalokho ifomu elibhemayo ngeke lizuze kuphela ubhekeni. Ukumboza phansi kwesitsha ngenhlamvu encane ye-anyanisi, futhi kusuka phezulu ubeke izingcezu ze-brisket. Engeza ama-peppercorns, amaqabunga ama-laurel namazinyo aluhlaza okwesibhakabhaka - konke kokudla. Thela ingulube ngamanzi ukuze ihlanganiswe futhi igqoke ukushisa okuphakathi. Ubisi kufanele buphekwe cishe ihora, emva kwalokho lishiye kwisisombululo se-anyanisi esicacile kuze kube sehlile ngokuphelele.
Ingulube ibhakede ngama-anyan husks ngesitayela sase-Asia
I-Asian cuisine idume ngenombolo enkulu yokupheka emangalisayo yengulube noma i-pancreas. Yiluphi uhlobo lwesidumbu ongawukhethanga, kuqinisekisiwe ukuba lunandi.
Izithako:
- ingulube ibrisket - 550 g;
- ama-clove - amafihledi amathathu;
- inqwaba ye-anyanisi ikhasi;
- amazinyo ka-garlic - ama-5 ama-pcs.;
- hot chilli - ukunambitha;
- impande yelinki - uhlamvu lwesi- 5 cm.
Ukulungiselela
Faka phansi phansi epanini nge ikhasi le-anyanisi, futhi phezulu kwalo ufake i-clove, izimpande ze-ginger, ama-clove e-garlic egobolondo kanye ne-pepper eshisayo. Lezi zinsuku azikwazi ukuhlanzwa, uma uthanda kakhulu ngokuphambene, ngenye indlela ususe ibhokisi lembewu. Thela zonke izithako ngamanzi bese ulinda uketshezi ukuthi ubilise. Uma isixazululo siqala ukunyamala, sibeke i-brisket, sinciphise ukushisa bese upheka inyama cishe ihora. Vumela ingulube ipholile ngokuphelele emanzini anyanisi ukuze igcwaliswe ngombili umbala nephunga.
Indlela yokucwilisa i-brisket ngamanki we-anyanisi?
Iphuzu eliyinhloko lokulondoloza i-salting alinamathela ngokuqondile kwezobuchwepheshe (nakuba ngokuqinisekile lidlala indima eqondile), kodwa ukukhetha kwesokudla. I-brisket kufanele ingabi nkulu kakhulu, enezingqimba ezincane zenyama, ngaphandle kwalokho, emva kokupholisa, kuyoba nzima.
Izithako:
- i-brisket yengulube - 900 g;
- inqwaba ye-anyanisi ikhasi;
- usawoti - into engu-1;
- ikhasi elimnandi - i-peas ayisithupha;
- amaqabunga e-laurel - ama-3 ama-pcs.
Ukulungiselela
Ngaphambi kokuba upheke i-brisket emahlathini we-anyanisi, kubalulekile ukulungiselela i-brine-isisombululo esinamandla saline esizoyigcwilisa inyama. Nge-brine, uthele i-anyan husks, usawoti, i-laurel kanye ne-peas ka-pepper ngetitha lamanzi bese uvumela izithako ukuba zibilise imizuzu engu-10 ngemva kokubilisa uketshezi. Gcoba ibhulashi eline-pigmented in a piece of brisket bese upheka kusukela engxenyeni yehora kuze kube ihora, kuye ngokuthi ubukhulu bungakanani. Bilisa i-brisket bese ubeka ngaphansi kokucindezela amahora angu-10-12. Isinyathelo sokugcina sizosiza ukususa uketshezi okweqile kusuka kubhekeni elibilisiwe kwi-husk anyanisi. Ngemuva kwalokho, ingulube ingahlanganiswa nefilimu futhi isetshenziswe njengoba kudingeka - igcinwe kahle esiqandisini.