Ngisho inyama ebomvu ingajika uma ulahlekelwa yisikhathi noma izinga lokushisa kwehhavini. Ukuvikela emaphutheni okupheka kuzosiza ishidi elijwayelekile lokubilisa, okufanele libophe inyama ngaphambi kokubhaka, ukuze wonke ama-juice ayo agxilwe emvilophini, futhi angaqhumeki, ashiye ucezu olumile futhi lukhuni. Ukuze sikhulume le ndlela elula futhi ephumelelayo yokulungiselela, sanquma ukukhetha ukuhlukahluka okuthakazelisayo kunazo zonke inyama ebhakabhaka ku-foil.
I-iresiphi yenyama enobhaka ku-foil
Okunye okunye okungenakuphikwa nokupheka inyama ekuphepheni kungukuthi ungakwazi ukupheka inyama uqobo futhi uyihlose ngesikhathi esisodwa. Ngakho sanquma ukwenza okufanayo, njengoba senze izincomo zokubhaka inyama ngokubambisana namazambane.
Izithako:
- anyanisi - 115 g;
- ama-champignon - 265 g;
- ikhasi elimnandi - 145 g;
- amazinyo e-garlic - ama-4 ama-pcs .;
- amazambane - 380 g;
- amafutha yemifino - 55 ml;
- yenkomo - 740 g.
Ukulungiselela
Emkhakheni walesi siphila, sizozilungiselela izingxenye eziyisithupha zesitsha, ngakho-ke sizulazula izingcezu ezingu-6 zesikhumba ngaphambili. Hlukanisa u-anyanisi nepelepele zibe semicircles. Hlanganisa imifino ngamakhowe bese wengeza izilimo eziyizigaxa zamazambane, uthathe amacwecwe amancane, ukuze abhake ngokushesha. Fafaza uhlobiso ngamafutha, ngenkathi bese usakaza phakathi kwamashidi. Sika ingcezu yenkomo ibe yizicucu ezincane zobukhulu obuphakathi nendawo noma yimuphi umumo, inkathi, ufafaze ngamafutha bese ubeka phezu kwemifino yemifino. Gweba emaphethelweni we-foil uphinde uthumele ngayinye yale mibhobho kuhhavini ngamaminithi angu-45-55 ngo-175.
Ukuthatha le teknoloji njengesisekelo, ungakwazi ukupheka inyama ebhakabhaka epholiseni ku-multivarquet, ushiye ama-envelope ukulungiselela "Ukubhaka" ihora.
Ukudla, okuphekwe ngo-foil nemifino
Enye indlela yokudla inyama, ukuphekwa kanye nokuhlobisa kungase kube ukwengeza ushizi. Akukona nje ukuthi ushizi wenza noma yikuphi isidlo esiphundu ngokwengeziwe, futhi sikwazi ukwenza okungafani kakhulu. Shintsha iresiphi, ususe ushizi onzima ngesithambile, uphinde uphinde uhlanzeke.
Sizokhiqiza iresiphi ku-grilla, kodwa esimweni esibi sezulu noma uma kungenakho okugcina kungenza isidlo kuhhavini.
Izithako:
- yenkomo - 540 g;
- ushizi onzima - 115 g;
- I-Worcestershire sauce - 15 ml;
- inqwaba anyanisi eluhlaza;
- amazambane - 310 g;
- izaqathe - 110 g;
- cherry utamatisi - ama-12 ama-pcs.
Ukulungiselela
Sika inyama yenkomo ibe yizingqimba ezincane, ishaywa kancane futhi inkathi. Ngokwehlukana, hlanganisa ushizi we-grated ngemifino ye-hive ne-anyanisi. Beka ingxenye yeshizi ngokusipha bese uyiphatha, ukulungisa nge-toothpick.
Lapho inyama isilungile, uthathe imifino, usike izaqathe namazambane ngamacwecwe amancane bese uwasalela phezu kwephepha elipholile. Ijika elilandelayo le-cherry utamatisi nezinkomba zenkomo. Ngemuva kokumboza lo mbhalo ngemvilophu, shiya phezu kwamalahle imizuzu engu-17-20.
Ungabhaka kanjani inyama kuhhavini epholiseni?
Okuhlukile kwetafula lokugubha - isilwane sezinyosi sigcwele ngokuphelele. Sinqume ukupheka inyama yenkomo ngale ndlela, siyifaka ngezinongo ezilula kanye namakhambi.
Izithako:
- inkomo yenkomo - 540 g;
- amafutha omnqumo - 35 ml;
- amazinyo ka-garlic - ama-3-4 ama-pcs .;
- amaqabunga ama-laurel - ama-7-10 ama-pcs.;
- emhlabathini cumin, coriander - 1/2 isipuni.
Ukulungiselela
Ngaphambi kokulungisa inyama ebhakabhaka ekubambeni, unqume amafilimu namafutha angaphezu kwawo. Gcoba i-brisket ngamafutha omnqumo bese ufafaza usawoti ngobukhulu. E-stupa, gcoba amazinyo e-garlic bese uwagwinya yonke inyama. Phezulu nge-cumin ehlabayo ne-coriander. Ukusakaza i-laurel ushiya yonke indawo ebusweni benyama, uyibeke emgqeni bese ulungisa nge-twine. Gcoba inyama yenkomo ngeshidi lesithombe bese ushiya kuhhavini ngama-140 degrees. Amanoni angaki ebhakabhakeni ku-ovini axhomeke kucezu ngokwalo, kuthiwa kungamahora amane.