Kulesi sihloko, sizobheka ukuhluka kwezinto zokupheka kwezamatamatisi abhakawa. Kuwe, izincomo eziningiliziwe zokupheka utamatisi kuhhavini ngoshizi noma inyama, nokuthi ungabalungiselela kanjani ebusika.
Utamatisi omisiwe ophekwe ushizi kuhhavini - iresiphi
Izithako:
- utamatisi ophakathi nendawo - 3-4 ama-pcs .;
- ama-clove garlic - ama-2 ama-pcs;
- ushizi kanzima - 95 g;
- i-parsley (imifino) - i-bunch encane;
- amafutha omnqumo - 25 ml;
- usawoti omkhulu itshe nomsundu omnyama omusha - ukunambitha.
Ukulungiselela
Ama-tomate, aphekwe kuhhavini ngotshisi. Ukuze ulungise isidlo, khetha izithelo eziphakathi nendawo, ugeze, usule omile bese uwunciphisa. Uma ufisa, ungakwazi ukususa izikhumba kusuka kumatamatisi. Sithatha isigamu se-pulp ngezinhlamvu ngaphakathi ngaphakathi bese sigcwalisa amathuna nge ushizi ogayiwe, ngaphambi kokuxubaniswa ne-garlic efakwe emshinini. Uma ushizi uthola usawoti omncane, uthele ukugcwaliswa futhi, uma uthanda, pepper.
Silungisa utamatisi oqoshiwe kwiphepha lokubhaka amafutha futhi sibapheke imizuzu eyishumi ekushiseni kwama-degrees angu-210. Manje ufafaza imikhiqizo phezulu nge ushizi omncane bese ushiya isikhashana kuhhavini esivele ishintshiwe.
Ngemuva kokuba ushizi ucibilike, faka utamatisi esitsheni, ufafaze i-parsley eqoshiwe bese uyihambisa etafuleni.
Utamatisi obhakwa inyama enobisi - iresiphi
Izithako:
- utamatisi omkhulu - ama-3 ama-PC.;
- inyama enobisi - 320 g;
- clove garlic - 1-2 izingcezu;
- ushizi kanzima - 35 g;
- i-parsley (imifino) - ukunambitha;
- amafutha omnqumo - 25 ml;
- usawoti omkhulu itshe nomsundu omnyama omusha - ukunambitha.
Ukulungiselela
Okokuqala silungisa utamatisi ngokugxila. Utamatisi wami futhi unqume izingodo zawo. Siphuca inyama ngaphakathi, shintsha ama-workpieces phansi bese uvumela ukukhipha amanzi.
Ngalesi sikhathi, sizogcwalisa. I-meat and ounisi ekhishwe ngamakhaza ngokwehlukana imizuzu emihlanu, bese uxuba izithako epanini elilodwa, engeza inyama kusuka utamatisi, engeza usawoti kanye nopelepele bese uvumela amanye amaminithi ayishumi.
Ngemuva kwalokho, engeza ekugcwaliseni i-garlic ekhiqiziwe nemifino eqoshiwe, ugaye ushizi ofanayo bese ugcwalisa umthamo we-billet ovela kuwo utamatisi. Siwalahla ebhodini lokubhaka bese siwashiya esitokisini esiphezulu se-195 degrees cishe imizuzu engamashumi amane.
Utamatisi obisiwe ubusika
Izithako:
Ukubalwa kwe-1-litre kungaba:
- utamatisi omusha - 2 kg;
- i-citric acid - ½ tsp.
Ukulungiselela
Sinikela ukupheka utamatisi obusiwe ebusika. Kulokhu, utamatisi omusha anqunywa futhi anqunywe ngesigamu. Sifinyelela kancane isigamu ngasinye ukuze siphume uketshezi lwangaphakathi kanye nembewu uma kungenzeka. Manje sibeka ama-workpieces nge-cut sheet bese siyithumela ekubheni kuhhavini elushisayo ngaphambi kwama-degrees angu-205 imizuzu engamashumi amabili noma kuze kube yilapho isikhumba sishonile. Emva kwalokho, susa utamatisi kanye ne-pan kusuka kuhhavini bese umboza okwesikhashana ithawula noma i-cloth ehlanzekile.
Uma nje utamatisi ephola phansi kancane bese ufudumala, sisusa izikhumba kuzo, uzifake nge-forceps noma amafoloki amabili ngaphakathi, uma ukhona, bese ufaka amabheletshana okwesikhashana esitsheni. Lapho zonke utamatisi zihlanzwa, zigcwalise ngembiza elungiselelwe, lapho sidlulisela kuqala i-citric acid. Cindezela ama-halves kahle ukuze uqinisekise ngokujulile imbiza bese ungashiyi amabhubhu emoyeni phakathi kwawo. Manje simboza izitsha ngamabhodlela bese siwafaka esitsheni ngamanzi ngenzalo. Ngemuva kokubilisa sigcina izingubo zomsebenzi imizuzu engamashumi amane nanhlanu, bese uqaqa, vumela uphole phansi futhi uwuthumele kwesinye isitoreji sokugcina.